Sub Categories in Salads

Category of: Salads

Beluga Lentils with Spinach and Feta

June 13, 2012

Beluga lentils have middle east origin and have been an integral part of mediterranean cuisine for centuries. When cooked, the small black legumes become glossy and resemble the black caviar of the Beluga whales, hence their name. They cook perfectly, holding their shape and retaining a nice texture, not becoming a mush like their brown relatives. For this reason they work particularly well in salads, when you want to retain the texture. In terms of... View Article

Watermelon and Feta Cheese Salad with Raspberries and Mint

June 3, 2012

I am ignoring the not-spring-enough weather outside and pretending it’s nice and warm. It’s not too bad, at least it’s sunny outside. So I am making a cool-looking salad today. On my last trip to the market watermelons were looking pretty good, probably grown in a green house somewhere but yet sweet enough to enjoy them until the real sun-ripened crops arrive later in the season. I have always combined watermelon with feta, have you... View Article

Spinach Salad with Coconut-Lime Cream

June 2, 2012

Our place in Mexico has gorgeous coconut trees swaying right in front of our second floor covered patio. They provide shelter for birds perched on their branches and are heavy with large coconuts hanging in clusters, green and heavy with coconut juice. While on vacation there, I try to use coconut in my cooking and have developed a bit of repertoire incorporating it into dishes, both sweet and savoury. One of those creations is this... View Article

Grilled Bread and Tomato Salad

May 29, 2012

Now we are talking, leave it to the Italians to make a salad with bread in it. So authentic you’d think you are in Tuscany. Known as panzanella this salad was created in Italy traditionally to use up day old bread (real cooks never waste any food). I believe that they don’t even grill the bread as it is crisp already from being a day or so old. I tend to grill or sauté the... View Article

Summer Potato Salad

May 27, 2012

I don’t know about you but I am always in the mood for a good potato salad. It is easy to make and hardly requires a recipe but most people get into the routine of making it one way and leave it at that. Why? Potatoes are relatively neutral and can be combined with so many different ingredients and dressings. It’s fun (isn’t it?) to try new ways of making the familiar and much loved... View Article

Quinoa with Corn and Roasted Yellow Cauliflower

May 25, 2012

A light yet substantial salad to serve for lunch or take along on a picnic or a spring boat ride. Quinoa cooks very quickly  so you can whip up this  salad in no time (I like to have cooked quinoa in the fridge, it keeps for a couple of days and can be used for a salad). To roast the yellow cauliflower just separate into small florets, toss with some olive oil and roast on... View Article

Herb Salad with Champagne Vinaigrette

May 25, 2012

Ingredients: Red leaf lettuce Romaine lettuce, inner leaves only Pea shoots Watercress Sorrel Mint Flat leaf parsley Cilantro Fresh dill Basil Chives Radishes Shaved parmesan Directions: Gather a handful of each of the ingredients and toss gently in a bowl. Drizzle lightly with a good vinaigrette (see champagne vinaigrette below) and toss to coat the leaves but not drench them in the dressing. Sprinkle with a special salt (Fleur de Sel, Maldon salt, Sicilian Sea... View Article

Potato-Radish Salad with Green Olive Tapenade

May 23, 2012

Our friend Randy just came back from Germany with a few pictures of spring restaurant dishes that he shared with me. One was a fabulous looking white radish salad served with a couple of slices of crusty country bread that looked inspiring. Of course I immediately headed to the  market here in Kelowna and my fridge right now looks like a radish patch. I bought radishes of all kinds and colours, lots of them, including... View Article

Quinoa and Company

May 22, 2012

Have you joined the quinoa “club” yet? It seems that every now and then a new trend takes over the culinary world and everyone starts cooking it. Quinoa is one such phenomenon. Quinoa looks like a grain but in fact it is a seed passed on to us through the ancient Inca culture. It’s known as the super seed and its claim to fame is the fact that it is gluten free and protein rich. In... View Article

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