Sub Categories in Salads

Category of: Salads

Carrot Salad with Candied Hazelnuts and Honeyed Yogurt

August 23, 2012

I bought a large bag of grated carrots from the market the other day. It seemed easy and I immediately thought of making a carrot salad with them. Carrot salad is usually associated with Northern African cuisine and features middle east spices like cumin. There are a couple of good recipes for Moroccan carrot salad you can check out at Epicurious as well as in the fabulous cookbook Plenty by Yotam Ottolenghi, the famed London chef... View Article

Grilled Zucchini Ribbons

August 20, 2012

I am still trying to get through the mountain of zucchini that followed me home from Kelowna. It was so beautiful that I just couldn’t leave it behind. So, I have been making zucchini this and zucchini that and haven’t tired of it yet. Here are a couple versions of grilled zucchini ribbons salads from my salad book. One is  tossed with bread crumbs, pine nuts and parmesan. The second one is served with a... View Article

Summer Tomatoes

August 16, 2012

One of the gifts of summer are vine ripe field tomatoes. With all due respect to hot house tomatoes, they just aren’t the same. Needless to say I make a lot of tomato salads in the summer when tomatoes are vine ripened and sweet. Try to find a variety of tomatoes, preferably heirloom and combine colours, shapes, sizes and flavours. This is one case when I say the more the merrier. Tomatoes do not require... View Article

Green and Yellow Beans with Feta Cheese

August 16, 2012

When you do a lot of entertaining you learn to compose menus with items that do not require your attention at the last minute. Most people do not hire help in the kitchen so you have to be careful not to create menus that will keep you in the kitchen instead of on the patio with your company. When I have people over I try to make a few salads or vegetable dishes that can... View Article

In the Raw: Zucchini Ribbon Salad with Walnuts and Goat Cheese Crostini

August 15, 2012

Zucchini is another vegetable that is good served raw. The small, sweet summer zucchini can be sliced thinly lengthwise with a simple mandolin and tossed with a little olive oil, herbs  and salt. In Italian cooking zucchini is often paired with mint and I am using this flavour combination here with a little lemon balm added as well. A sprinkling of chopped nuts and scattering of goat or feta cheese make a nice addition. If... View Article

Crudités – Raw Vegetables with Dip

August 2, 2012

Whenever I serve appetizers I try to include crudités (raw vegetables) with dip. Vegetables are so beautiful and can serve as a centrepiece of an appetizer table. They are also nice on the table before dinner, allowing guests to munch on fresh vegetables while waiting for dinner. As a salad they can be very refreshing and make a beautiful salad plate for one or more. Try to use the unexpected. How about raw asparagus, sliced... View Article

Summer Potato Salad with Quails Eggs

July 27, 2012

Quail eggs are not something I cook with often but I saw them at a store and bought them this time. They were sitting in the fridge for a couple of days before I got to them. The shells are so gorgeous, like work of art. I was considering poaching but ended up hard boiling them and adding to the potato salad I was making that day (we have had a few potato salads these... View Article

Barley, Grapes, Apples, walnuts Salad with Agave-Lemon Vinaigrette

July 26, 2012

Barley is a good base for grain salads and you can incorporate seasonal vegetables and a simple dressing to make your own variations. I tend to cook the barley a day in advance, let it sit in the fridge overnight to recompose itself, and use it in a salad the next day. Today I had sweet green grapes, crisp radishes and sweet and tangy apples that  joined to make this fruity grain salad for lunch.... View Article

New Potatoes and Vegetables Salad

July 20, 2012

We have been eating pretty simply these last few days, you have seen the postings. A salad here, a chilled soup there, corn on the cob almost every day. Everything so fresh, so flavourful and so seasonal. That’s how I enjoy cooking the most. Today for lunch I put together this lovely potatoes and vegetables salad tossed with a store bought mayonnaise and flavoured with a bunch of fresh dill, chopped and mixed into the... View Article

Ribbon Salad

July 18, 2012

We are settled in our Kelowna abode for a few weeks and I am going to the local markets each day searching for beautiful produce to prepare at home. These market forays are special and I venture with anticipation to see what’s new, what’s fabulous and what’s going to make it home with me to be prepared for lunch or dinner. Spring and summer vegetables are one of the most exciting things for a foodie... View Article

Stick It!

July 6, 2012

Not to be rude or anything but “stick it” in culinary terms is not so bad. I tend to “stick” foods on skewers for presentation, grilling, and ease of serving. Why not? I am fairly adventurous and like the unexpected. Don’t these fruits look more special on a stick then on a plate? I made them this morning, expecting a couple of friends to drop by our place at the end of their morning walk... View Article

Tomato and cucumber Salad (Israeli Salad)

June 27, 2012

Here is a simple to make salad that creates its own dressing and is delicious on its own or alongside other foods. It’s a typical salad in Israel and each family has its special way of cutting the vegetables and adding this or that to personalize the outcome. Many take pride in cutting the vegetables into very small cubes that blend together into a lovely fine salad that you could almost eat with a spoon.... View Article