Tag Archives: salad

New Potato Salad

Most people think of potatoes as a winter food, but I love them when they are young and thin skinned in the summer. We planted trench upon trench of potatoes in the spring and in the past few weeks have started harvesting new potatoes.  Most people think that new potatoes are just small, red potatoes, but genuine new potatoes are harvested in the summer and have such delicate skins that you can rub them off. These potatoes are the ones you want use in your summer cookout potato salad or throw in a crab or shrimp boil.

In general, I like all types of potato salad, but in the past few years have started to favor ones with a mustardy vinaigrette as the base, instead of mayo. My current incarnation uses large chunks of potatoes, lightly blanched snap beans, and fava beans. This salad bridges the early summer produce (favas) and high summer produce (beans) and uses up all of those bits of green herbs you have. Scallions, parsley, basil, and cilantro are all welcome additions here. If you do not have any favas, fresh (or frozen) lima beans or butter beans would be tasty.

New Potato Salad

2 pounds new potatoes, cubed in largish chunks
3/4 -1 pound fava beans (pre-shelling weight), shelled
1/2 pound snap beans, green or yellow or a mix of both
2 large scallions or 1/2 of a small sweet onion, diced fine
2 cloves garlic, grated on a microphone or mince very finely
1.5 tbsp whole grain mustard
4 tbsp (or to taste) red wine or white wine vinegar
3 tbsp olive oil
handful of parsley, basil. cilantro, or other fresh green herbs, chopped fine
salt/pepper

Place the cubed potatoes in cold water with a handful of salt in a large pot and bring to a boil. When tender, scoop potatoes out from the pot, reserving the water. Bring the water back up to a boil and blanch the snap beans for maybe 30-60 seconds, scoop out from water and plunge into an ice bath or run under cold water. Drain and set aside. Bring the blanching water back up to a boil again and blanch the favas. Drain the favas when they are tender and pop then out of their skins.

In the bottom of a large bowl, whisk together the garlic, mustard, vinegar, olive oil, and salt and pepper to taste. Add the potatoes, beans, favas, and onion and stir to coat. Fold in the chopped herbs and serve warm or cold.

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shredded zucchini salad

Hmmm… Doesn’t this look familiar? I was hesitant about posting this because this salad is quite similar to the one that I made last summer. However! This zucchini salad is tossed in a tangy Greek yogurt based dressing and diced avocado, two of my favorite things. Summer was slow to start here in the Pacific Northwest, but this week looks awesome. When the sun is shining and you can leave the house without a rain jacket, everyone in Seattle seems to stand taller and smile a whole lot more.

This (very) easy salad is easy to adapt to whatever you have in your pantry. Add some shaved cheese, change out the herbs and nuts, use different types of squash, etc. One note: the dressing and salt do break down the squash a bit and release some liquid. If serving fancy people, drain it off before eating. Serve with tomato sandwiches for a complete summer experience.

Oh, and those bay leaves in the background are from a garden that I have been volunteering at. A garden with blackberries, marionberries, raspberries, and strawberries that I have been studiously consuming while I am suppose to be weeded. And! yesterday I was given 8 perfect basil starts of all types! Wish I had a p-patch here to plant them.

Shredded Zucchini Salad, part two

2-3 small or medium zucchinis, julienned on the mandoline

1/4-1/2 cup finely mined fresh green herbs (parsley, basil, dill are all good options)

1 large avocado, diced and tossed with a bit of lemon/lime juice

1/3 cup Greek Yogurt

2 tbsp(ish) sherry vinegar or red/white wine vinegar or lemon/lime juice

2 tbsp olive oil, good quality preferred in this application

salt/pepper

handful of almonds, toasted and chopped

Whisk the dressing together in the bottom of your serving bowl. Combine yogurt, vinegar or lemon juice, olive oil. and salt and pepper until smooth. Toss with the shredded zucchini, herbs, and avocado. Taste and season well. Right before serving, top with the chopped, toasted almonds. Enjoy!

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Filed under gluten free, quick, summer, vegetables

raw kale salad

Kale is my most favorite vegetable. We usually eat at least two or three big bunches of it a week. Now that it is summertime and I really don’t want to turn the stove on, we eat a variation of this kale salad more often than I care to admit. After all, I am suppose to be running a food blog and trying all of these new recipes all the time, right? However, when it is summertime, especially in the Pacific Northwest, I generally eat a lot of fresh and raw foods and about 75% of my diet is berries.

This kale salad is way tastier than you think it will be. Lemony, cheesy dressing, crispy breadcrumbs, and pleasantly chewy kale? Yes, please.

A Raw Kale Salad

1 bunch of lacinato (aka dino, tuscan, or black) kale, washed, stems stripped, and sliced into think ribbons

1 clove of garlic, peeled and grated with a microplane

1 lemon

2 tbsp (or more) grated parmesan cheese OR nutritional yeast (this is a fairly common vegan ingredient and can be found at whole foods or similar stores, and it really tastes sort of cheesy)

big pinch of crushed red pepper

olive oil, salt and pepper

fresh bread crumbs, well toasted and crispy

Make the dressing:

In the serving bowl, grate in the garlic and the zest from the lemon. Add the lemon juice, red pepper, cheese/nutritional yeast, and a generous pinch of salt and pepper. Whisk in olive oil, a couple of tablespoons, until the dressing is thinned out. If you need more liquid, add a bit of water or vegetable stock. Toss the kale in the dressing. You can let the kale marinate and break down a bit or just serve it as is. Top with the toasted bread crumbs and enjoy!

Note: Sometimes, I add a ripe avocado to this, by mashing 1/3 in with the dressing and cutting the rest into small cubes and add it to the salad with the kale. The acidic dressing will keep the avocado from browning.

Oh, and I have starting making this summer’s jams! Today i made this delicious vanilla rhubarb jam. Yum.

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Filed under cheesy, greens, quick

butternut squash and chickpea salad

this salad is a good contrast to the previous one that i posted.  here, roasted butternut squash and chickpeas are gently folded with a tahini dressing, becoming a perfect one dish meal.  i have made this salad several times before and each time i think that i should make it more often.  the dressing is good to have around, especially if you are a fan of amy’s goddess salad dressing.  if you wanted to, i am sure you could sub in roasted sweet potato for the squash or change out the chickpeas for black beans or white kidney beans, but this is pretty much perfect as it is.  all of the ingredients are familiar and often make a appearance in my kitchen so you might be able to make this right now!

warm butternut squash and chickpea salad

from casa moro, via orangette

1 medium butternut squash, peeled and cut into large (1 inch-ish) chucks

generous sprinkle of cinnamon and a smaller sprinkle of cloves or just use allspice if you have it on hand

2 tbsp olive oil

salt

1 can chickpeas, drained and rinsed

1 small red onion, sliced into thin half moons (it is better to do this pole to pole)

large handful chopped cilantro

tahini dressing:

1 small clove of garlic very well minced

juice of one large lemon (adjust according to taste, i like things on the tart-er side)

3 tbsp tahini (stir well)

2 tbsp water

1-2 tbsp olive oil

Preheat oven and a baking sheet to 425.  toss the squash with the olive oil, spices, and a good pinch of salt and pepper.  spread out on the hot baking sheet and roast for 20-25 minutes or until soft.  meanwhile, mix together all of the dressing ingredients, adjusting the seasoning to taste and set aside.  in a large bowl, combine the squash, onions, and chickpeas with the dressing and gently toss to coat.  sprinkle in the cilantro leaves and serve.  you can also just leave the salad undressed and let everyone decide how much dressing they want at the table.  this keeps very well in the fridge and makes yummy leftovers of lunch.


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shaved celariac salad

after many weeks of soups, stews, and curries, i wanted some texture and crispness in my food. this celariac salad is perfect, seasonal salad that can easily be multiplied for guests and keeps well in the fridge, making for a good light lunch, especially after all of those cookiescelaraic or celery root is a big, knobby, often dirty vegetable that doesn’t get used much, except for maybe pureed into a delicious creamy soup or in celery remoulade.  after you peel it, celery root has a really light, soft celery flavor and a satisfying crunchy texture.  celariac is extremely versatile and delicious mashed, roasted, or raw, like it is here.  i combined the celariac with fennel and tart green apple to round out the flavors and garnished with some chopped toasted almonds and a supremed red grapefruit. pretty much any dressing would be suitable for this combination, but i made a yogurt grapefruit vinaigrette that pulled together all of the flavors and prevented any oxidation of the apple.  you could take this salad in a different direction by leaving out the grapefruit and tossing the salad with a mustardy vinaigrette and shaves of parmesan.  if you have a mandolin, this is definitely the time to use it.  if you don’t, simply thinly slice all of the vegetables and practice your knife skills.

celariac salad

inspired from bon appetit

2 small or 1 medium celariac, cleaned, peeled and julienned

1 medium bulb of fennel, cleaned and sliced thinly

1 unpeeled, tart apple (i used granny smith) julienned

1 large grapefruit, supremed, reserving all of the juice from the membranes

handful (big or small) almonds, roughly chopped and toasted

roughly torn parsley leaves and chopped fennel fronds

dressing:

1 small shallot, diced fine

2 tbsp sherry or a good cider vinegar

1-2 tbsp plain yogurt (or maybe use a bit of buttermilk or a splash of cream)

juice reserved from grapefruit

about 1/4 cup light tasting olive oil

salt, pepper

combine the celariac, fennel, and apple in a large bowl and season lightly with kosher salt and pepper.  combine the shallots, vinegar, yogurt, and grapefruit in a small bowl and gradually whisk in the olive oil.  taste and season.  dress the vegetables lightly with the vinaigrette.  portion into bowls and top with grapefruit segments, toasted almonds, and herbs.  crunch crunch crunch.

ps- when i ate this with my roommate, she said that it reminded her of a salad at the slanted door here in sf.  high praise!

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