Archive | Salad

ARUGULA AND WATERMELON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Serves 4

3 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons pineapple juice
Sea salt and pepper to taste
Watermelon slices, seeds and rind removed
5 ounces arugula or rocket lettuce
¼ cup crumbled goat cheese

In a mixing bowl, whisk together olive oil, balsamic vinegar, pineapple juice and salt and pepper to taste. Arrange watermelon slices on serving plate and top with arugula greens. Drizzle vinaigrette over arugula greens and add crumbled goat cheese to serve.

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LIGHTENED UP POTATO SALAD

Serves 8

7 russet potatoes (about 3 pounds)
½ cup white wine vinegar
¾ cup reduced-fat mayonnaise
¼ cup 2% Greek yogurt
5 large hard-boiled eggs, peeled
1 small onion, preferably Vidalia, finely chopped
4 stalks celery, finely chopped
¼ cup sweet or dill pickle relish
Coarse salt and freshly ground black pepper

Peel potatoes and cut into ½-inch cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain well in a colander. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.

Halve 2 eggs lengthwise and remove the yolks (set aside for another use or discard). Grate the remaining egg whites and 3 whole eggs. Place in a medium bowl. Chef’s note: To easily peel hard-boiled eggs, gently tap shells on the counter to crackle the egg. Roll between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.

To make … Read More

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PICKLED VEGETABLES

Serves 8 to 10

1 cucumber
1 red onion, halved and thinly sliced
8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra
6 cups distilled white vinegar
2 cups sugar
¾ cup kosher salt
1 large garlic clove, cut into slivers
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon white peppercorns
4 small red chili peppers

Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Thinly slice and set aside.

Bring a large pot of salted water to a rolling boil over high heat. Place the 8 cups of vegetables in the boiling water and let cook until vibrant in color but still firm, 1–2 minutes. Drain well in a colander, and then set the colander in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside.

Place half the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large, sealable, non-reactive bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining … Read More

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TOMATOES—WHOLE, HALVED OR CRUSHED

You may can as few or as many at a time as you choose. Ten pounds of tomatoes will make approximately 4 quarts or 8 pints.

10 pounds ripe tomatoes (organic preferred)
Bottled lemon juice or white vinegar

Prepare canning jars by placing in a water bath canner. Bring to boil and simmer for at least 10 minutes while preparing tomatoes. Place lids in a small saucepan with water to cover and simmer at a very low heat.

Meanwhile, bring water to boil in a saucepan or stockpot. Wash and cut top core out of tomatoes; cut an X in the bottom of the tomato. Drop 4 or 5 tomatoes into the boiling water. After 1 to 2 minutes, you will notice the skins beginning to split. Remove immediately with slotted spoon to an ice water bath. When cool enough to handle, slip off skins.

Remove jars from water bath canner. If using quarts, add 4 tablespoons vinegar or 2 tablespoons lemon juice to the bottom of each jar. If using pints, add 2 tablespoons vinegar or 1 tablespoon lemon juice to each jar. Pack jars with whole, halved or crushed tomatoes, as desired. If crushed, cut tomato into 1- … Read More

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LIGHT ASPARAGUS AND CUCUMBER SALAD WITH LEMON AND HERBS

Serves 4

  • Zest and juice of ½ lemon
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds medium asparagus, ends trimmed, cut into 1-inch pieces
  • 1 bunch baby sweet onions or green onions, cut into 1-inch pieces
  • 1 cucumber, partially peeled, seeded and cubed
  • ¼ cup chopped fresh mixed herbs such as parsley, mint and tarragon
  • Coarse kosher salt and freshly ground white pepper

Whisk together the lemon zest, lemon juice and sherry wine vinegar. Add oil and whisk until combined. Set aside. Fill large bowl with ice water. Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes. In the last 30 seconds of cooking, add the green onions. Drain the vegetables in a colander then set the colander in the bowl of ice water to chill. Once chilled, drain well then transfer to a large bowl. (If making ahead, wait to add the herbs and dressing until just before serving. The acid in the dressing will turn the asparagus drab, army green.) Add herbs, cucumbers and reserved dressing; toss to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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