Sub Categories in Salads

Category of: Salads

Fennel and citrus salad with homemade date leather

May 27, 2017

I may have mentioned before that I am addicted to Master Chef Australia. I am watching the 2014 season and have totally bonded with the home cooks and judges on that show. It’s a stellar season in terms of personalities and the show is so well done that I don’t miss an episode. Surprisingly, I have learned a lot from watching this and other reality TV food shows. It’s not necessarily recipes but you get... View Article

Fingerling potato salad with spring vegetables

May 18, 2017

It’s summer potato salad time, even though summer is not quite here yet. Yesterday was a sunny day so I finally got all the new herbs planted. A lot of them grow back every year but I still like to plant new ones and refresh the look each season. The chives are threatening to take over their section, competing furiously with the adjacent spread of oregano. Various thymes are stubbornly rooted, refusing to budge (I... View Article

Lentils, walnuts and vegetables salad with shallot vinaigrette

May 15, 2017

When vegetables are fresh and tender in the spring I like to combine them with lentils to make  different salads. The idea here is to build a few layers of flavours and textures so every bite has a surprise. This salad is good served warm or at room temperature. Today I had crisp white baby turnips fresh from the market and thick local spring asparagus from Osoyoos in the south Okanagan. For a tangy note I... View Article

Raw artichoke salad with grilled bread

May 9, 2017

When baby artichokes are available one of the ways to serve them is raw, very thinly sliced and tossed with lemon juice, olive oil, salt and pepper. I serve them with spring greens and baby arugula to layer the flavours, and shave parmigiano on top. It is a delicacy that if you love artichokes I am sure you would appreciate. Baby artichokes work best but for this salad but if you don’t have them use... View Article

Quinoa confetti with feta, tahini yogurt and pistachio yogurt

April 27, 2017

I posted recipes for cauliflower “rice” before. It’s a useful method to add cauli to various dishes without the florets dominating the shape. Today I had a white and purple cauliflower and this dish evolved from it. Once I chopped and roasted both cauli and aded them to the cooked quinoa I needed more colour so into the processor went a few stems of broccolini, chopped into rice size pieces and roasted for a few... View Article

Carrot ribbons, orange and mint salad

April 25, 2017

The humble carrot plays center role in this colourful and fresh salad. I came across the recipe in Michel Richard’s book Happy in the Kitchen (foreword by Thomas Keller) and wanted to try it. Richard’s cuisine is remarkable in its sophistication and “simplicity”, using this word judiciously. Jaques Pepin calls his cuisine “wildly simple, always brilliant”. I have marked a few recipe to try and if they work I’ll post them here. For this salad Richard... View Article

Asparagus salad with preserved lemons

April 19, 2017

I am getting a little addicted to some of the food TV shows, particularly Master Chef Canada (home cooks) and now Top Chef All Star (professionally trained accomplished chefs). I have no idea how these people can cook like they do, with difficult ingredients and under such time pressure. I couldn’t boil water under these conditions. Apart from the entertainment value I watch the shows because I learn something and even if it is not... View Article

Barley, roasted cauliflower and shitake warm salad

April 12, 2017

So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time. I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner... View Article

Back in my kitchen: Artichokes with olive oil and lemon

March 8, 2017

It’s good to be back in my kitchen after three months away. We came back from visiting first the Mayan Riviera and then Central America where the weather was warm and sunny, only to face the last of the snow and cool temperatures of latitude 50° at home. For some strange reason it makes me feel better knowing that the Champagne region in France is also at the same latitude. Ahhh, champagne. The first adjustment... View Article

Fennel and grapefruit salad with grapefruit juice and honey dressing

January 31, 2017

Fennel is a perfect for winter salads and it pairs beautifully with citrus fruits that are also in season during the winter. Orange and fennel is a classic combination but I like the extra tang of a grapefruit with it as well, lightly sweetened with a drizzle of honey and the crunch of candied nuts. Slice the fennel thinly with a mandolin and chop up the fennel fronds to use in the salad as well.... View Article

Potato salad with olive oil and sherry vinegar

January 30, 2017

Potato salads are one of my favourite foods. I mostly make them in the summer but sometimes if I find nice potatoes I make them regardless of the season. For this recipe I found smallish red skin potatoes that worked perfectly in this salad. I steamed them over boiling water, then sliced them into rounds and drizzled the oil over while they were still warm. I then drizzled a couple of tablespoons of the vinegar... View Article

Shredded salad with grapefruit and citrus dressing

January 18, 2017

Salads are always welcome as part of lunch or dinner, and sometimes they make lunch or dinner. This is a refreshing winter salad incorporating the segments and juice of a pink grapefruit into both the salad and the dressing. The salad itself is a blend of winter vegetables and greens, meaning it does not call for tender summer salad leaves but rather for sturdier vegetables like green and red cabbage, romaine, red peppers, celery, carrots... View Article