Sub Categories in Salads

Category of: Salads

French Potato Salad

May 18, 2012

Who doesn’t like potato salad? I make a few different kinds: my mother’s recipe with just mayo, carrots, and pickles, my mother-in-law’s with hard boiled eggs, an Italian one with olive oil and vinegar and a French one with wine, olive oil, red onion and shallots. Here is my recipe for the French potato salad. The wine replaces the vinegar in the Italaian version of this salad.You need to use waxy, not starchy potatoes so... View Article

Fennel, Mango and Grapefruit Salad with Honey Lime Vinaigrette

May 17, 2012

Traditionally fennel is paired with orange and there are many salad recipes combining these two ingredients with various dressings. While tradition is important, so is innovation. Here is a salad combining fennel with another citrus, grapefruit this time, and a touch of exotic with a few slices of fresh mango I picked up at the Asian market the other day. I made different versions of this salad a few times while working on my salad... View Article

White Asparagus with Blood Oranges,Hazelnuts and white Balsamic vinaigrette

May 7, 2012

The fabulous white asparagus is only in season for a very short time in the spring and when it’s available it is a regular guest in my kitchen. The gorgeous whitish stalks remain light because they grow buried in a mound of soil where no sunlight can reach them and make them green. The white asparagus is a bit tougher than the green. Snap or cut the stalk where it is vulnerable and breaks, then... View Article

Southwestern Sweet Potatoes with Chili Lime Dressing

April 25, 2012

My kind of salad, with sweet potatoes, black beans, corn and roasted poblanos combined for a nice spectrum of textures and flavours. I bought something similar at the Whole Foods store in Denver, Colorado and this is my version. I make this salad all year round and change it a little with every season. In the fall I may add pomegranates or even firm, ripe pears cut into little cubes for a touch of fruity... View Article

Belgian Endive & Frisée Salad w/ Walnuts, Goat Cheese & Creamy Mustard Vinaigrette

April 18, 2012

This is a nice salad, pretty and refreshing with many layers of flavours and textures. Use baby frisée and pick only the inner leaves to use in this salad. The endives are slightly bitter and benefit from a drizzle of honey just before serving. You can garnish it with chive flowers or edible flowers if you have them. The caramelized nuts are a must. If you don’t make them yourself you can easily buy good... View Article

Chopped Leaves Salad with Creamy Mustard Vinaigrette

April 12, 2012

I call this chopped leaves salad because I cut the greens with a knife into bite size pieces rather than break them by hand. It’s a good salad to make when you want to use the crisp green outer leaves of the romaine lettuce or larger leaves of red leaf or other salad greens you have in your fridge. I usually try to use the tender inner leaves for most salads but in this case... View Article

Beans, Barley, Pistachios and Radicchio Salad with Roasted Tomato Oil and Sherry Vinegar

April 12, 2012

This salad features both grains and legumes, ingredients that I often combine. The soft beans combine nicely with the chewy barley and can be served hot or at room temperature as a substantial salad. I flavour this with roasted tomato oil that I make and often keep in the fridge. The tomato oil is so flavourful that you don’t need much more other than combining it with sherry or wine vinegar for a flavourful dressing.... View Article

Couscous with Feta and Oregano

April 11, 2012

Couscous is a Mediterranean grain that requires no cooking, only soaking in boiling water. It is versatile as it can be incorporated into hot or cold preparations and served as salad, main course or a side dish. This recipe is for a quick and flavorful salad made by soaking the grains in the dressing ingredients to fluff them up and then tossing in a few additional ingredients to add layers of flavours and textures. Don’t... View Article

Barley with Fennel, Apples and Dates

April 2, 2012

Barley is such a versatile grain. It’s easy to cook, retains a nice texture and keeps in the fridge for a number of days. When I cook barley I usually cook more than I need so I have some on hand ready to be incorporated into soups, salads, vegetables dishes, breakfast and even desserts (think barley pudding). In this recipe I use barley that has already been cooked and add it to the sautéing fennel... View Article