Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

1 tablespoon red pepper flakes

Juice of one lime

3 cups roughly chopped spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

¼ cup chopped fresh cilantro

½ cup chopped peanuts

1 cup mung bean sprouts, optional 

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, red pepper flakes, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Garnish with mung bean sprouts and serve room temperature.

Apple and Endive Salad with Lemon and Thyme

Apple and Endive Salad with Lemon and Thyme

	1	tablespoon fresh lemon juice
	2	tablespoons olive oil
	1 ½	tablespoon fresh thyme leaves red onion
	3	apples, cored
	2	Belgian endives
	~	Salt and freshly ground black pepper

       1.      Put the lemon juice in a medium bowl and gradually whisk in the olive oil in a steady stream until blended.

       2.      Then whisk in the thyme leaves.

       3.      Cut the red onions, apples, and endives into thin strips about 2 inches long.

       4.      Add the red onions, apples, and endives to the dressing, then taste and season with salt, pepper.

Arugula with Plums and Marinated Goat Cheese

Arugula with Golden Plums and Marinated Goat Cheese

1 cup olive oil
4 tablespoons plus ½ cup chopped fresh basil
 14 ounces fresh goat cheese, crumbled

16 ounces arugula
5 tablespoons balsamic vinegar
6 large ripe golden plums, pitted, each cut into 18 wedges and grilled

1.  Whisk oil and 4 tablespoons basil in a shallow bowl. Season with salt and pepper.

2.  Add cheese; spoon basil oil over. 

3.  Cover; let stand at room temperature 2 hours.

4.  Remove cheese from basil oil; reserve oil.

5.  Toss greens and ½ cup basil in large bowl. 

6.  Add reserved basil oil and vinegar; toss. Season with salt and pepper.

7.  Top each salad with goat cheese and plum wedges.

Avocado Caprese Salad

Avocado Caprese Salad

 1 avocado, cut into chunks

4 cups of various cherry and grape tomatoes, cut in half

2 cups of fresh mozzarella, cut into chunks

1/2 cup of basil

1 tablespoon of olive oil

1 tablespoon of balsamic vinegar

salt and pepper

1. Place all the ingredients in a bowl and gently toss to combine.

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

1 large red onion, cut in half thinly sliced crosswise

¼ cup plus 6 tablespoons balsamic vinegar

1 bay leaf

6 large beets

1 tablespoon plus ½ cup olive oil

2 tablespoons water

1 ½ pounds slender green beans, cut in half 

¼ cup chopped shallots

1 tablespoon minced fresh thyme

1  tablespoon chopped fresh oregano

1 large head of radicchio

1.  Place onion, ¼ cup vinegar, and bay leaf in a large jar or medium bowl.

2.  Add just enough water to cover. 

3. Season generously with salt and pepper and chill.

4.  Preheat oven to 350°F. Place a large piece of foil on baking sheet. 

5. Place beets in center of foil.

6.  Drizzle beets with 1 tablespoon oil and 2 tablespoons water.

7.  Top with another piece of foil; crimp edges to seal tightly.

8.  Roast beets until tender when pierced with a fork, about 1 hour 15 minutes; cool completely.

9.  Steam beans in a large pot until crisp-tender, about 6 minutes.

10.  Whisk remaining 6 tablespoons balsamic vinegar, ½ cup oil, shallots, oregano, and thyme in small bowl to blend. 

11. Season dressing with salt and pepper.

12.  Peel and cut beets into ¼ inch-thick slices.

13.  Arrange large radicchio leaves over the very large platter to cover.

14.  Drain red onions; scatter over radicchio.

15.  Arrange beans over onions.

16.  Arrange beet slices decoratively over beans. 

17. Pour dressing over salad and serve. 

Spinach and Raddichio Salad with Mushrooms and Cashews

Spinach and Radicchio Salad with Mushrooms and Cashews

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon dill, chopped

½ cup olive oil

6-ounces baby spinach

1 head radicchio, torn into pieces

8 ounces mushrooms, sliced

2 green onions, minced

½ cup chopped roasted cashews 

1. Whisk first 4 ingredients in small bowl. 

2. Gradually whisk in oil. 

3. Season dressing to taste with salt and pepper.

4.  Combine spinach and all remaining ingredients in large bowl. 

Roasted Fig Salad

Roasted Fig Salad

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 pounds fresh spring mix

¾ cup dried cranberries

½ cup pecans

Granulated sugar, as needed

4 oranges juiced, about 1 cup

1 fresh lemon, juiced

1 fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. 

2.  Place figs cut side up, on a sheet pan.

3.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

4.  Roast in the oven until slightly golden brown. 

5.  Be careful not to overcook or they will break down. 

6.  When done, remove from the oven and set aside to cool.

7.  In a large bowl, mix together spring mix and cranberries.

8.  In a separate bowl, toss walnuts and sugar and set aside.

9.  To make the dressing, mix together remaining ingredients.

10.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. 

11. Toss well. 

12.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Roasted Berry and Brie Salad

Roasted Berry and Brie Salad

1 pound of strawberries, halved lengthwise

1/2 cup blueberries

4 tablespoons olive oil, divided

3 teaspoons sugar, divided

3/4 teaspoon sea salt, divided

Ground pepper, to taste

3 tablespoons balsamic vinegar

1/8 cup orange juice

1/2 cup sliced almonds, toasted

4-5 cups fresh baby spinach

1 cup cooked quinoa

Brie, cut into bite-size pieces

  1. Pre-heat the oven to 400 degrees.

  2. Spread the strawberries and blueberries out evenly on a rimmed baking sheet.

 3. Drizzle the berries with 1 tablespoon of the olive oil, 1 teaspoon of the sugar, 1/4 teaspoon sea salt, and ground pepper.

4. Gently toss the berries to coat completely and bake until softened and fragrant, about 10 minutes.  Set aside to cool.

5. In a medium bowl, whisk together the red wine vinegar, orange juice, 2 teaspoons of sugar, 1/2 teaspoon salt, and ground pepper (to taste) until the sugar dissolves.

6. Slowly pour in the 3 remaining tablespoons of olive oil, whisking constantly, until emulsified.

7. To assemble the salads, place a handful or two of the baby spinach onto serving dishes, top with toasted almonds, roasted berries, quinoa, brie, and lightly drizzle with the vinaigrette.

Shaved Apple Goat Cheese and Hazelnut Salad

Shaved Apple Goat Cheese and Hazelnut Salad

2 apples, quartered and thinly sliced

1/3 pound aged Pecorino; cheese, shaved with a vegetable peeler

2 cups of each radicchio, frisee and treviso greens

½ cup flat leaf parsley, chopped

¼ cup cider vinegar

¼ cup extra virgin olive oil

¼ cup apple juice

2 fresh basil leaves

2 teaspoons honey

³⁄₄ teaspoon salt

1 teaspoon Dijon mustard

¹⁄₈  teaspoon ground black pepper

¼ cup hazelnuts, toasted and chopped

1. Toss first 3 ingredients in a bowl and arrange on plates by layering the sliced apples, greens and cheese gently on top of each other to form a loose stack.
2. Combine the next 9 ingredients and whisk until dressing is an emulsion.
3. Sprinkle the hazelnuts around the salad and the plate.

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

¼ cup slivered almonds

6 cups baby spinach

2 large oranges, peeled and sectioned

1 red onion, thinly sliced

1 tablespoon sesame seeds, toasted

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

¼ teaspoon red pepper flakes

3 tablespoons olive oil

1 tablespoon dark sesame oil

1.  Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2.  Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3.  Blend honey, vinegar, soy sauce, and red pepper flakes in food processor.

4.  Pour in olive oil and sesame oil, and blend until smooth.

5.  Drizzle ¼ cup Honey & Sesame Dressing over salad, and sprinkle with sesame seeds.

Spinach Salad with Tamarind Dressing & Pappadam Croutons

Spinach Salad with Tamarind Dressing & Pappadam Croutons

  

About 2 ½ cups olive oil for frying
4  plain or black pepper pappadams
2 ½ tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 ¼ teaspoons tamarind concentrate
¾ teaspoon salt
1/3 cup olive oil
24 cups baby spinach
2 seedless cucumbers, quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

Special equipment: a deep-fat thermometer

1.  Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until

     thermometer registers 350°F. 

2.  Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute

     total.

3.  Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and   

     transfer to paper towels to drain.

4.  Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.
5.  Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small

     bowl, then add oil in a slow stream, whisking until combined.
6.  Toss spinach and cucumbers with dressing in a large bowl.

7.  Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Endive and Pomegranate Salad

Endive and Pomegranate Salad

 6 tablespoons pomegranate juice

3 tablespoons olive oil

2 teaspoons Dijon mustard

1 small garlic clove, minced

¼ teaspoon salt

Freshly ground pepper, to taste

2 large navel oranges, peeled and sliced

2 Belgian endives, cut into ¼ inch slices

1 cup watercress

1 avocado, thinly sliced

1 cup pomegranate seeds

1.    Whisk dressing ingredients in a small bowl.

2.    You can cover and refrigerate the dressing for up to two days.

3.   Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates.

9.    Top with endive and watercress.

10. Drizzle with dressing, sprinkle with pomegranate seeds and serve.

Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2 large ripe peaches, thinly sliced

½ tablespoon fresh lemon juice

12 cups arugula

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream 

1/3 cup finely chopped fresh lavender flowers

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Whisk lemon juice and olive oil in small bowl.

5. Whisk in cream, then lavender. Season with salt and pepper.

6. Add dressing and toss with arugula and peaches.

Fava Bean Salad with Pecorino

Fava Bean Salad with Pecorino

1 cup shelled and peeled fava beans 

1 head escarole 

1 tablespoon fresh lemon juice

1 tablespoon minced shallot

2 tablespoon olive oil

Sea salt and freshly ground pepper

2 teaspoon chopped fresh mint

2 teaspoon chopped flat-leaf parsley

¼ pound Pecorino Romano cheese

1.  Shuck, blanch, and clean fava beans.

2.  Remove blemished leaves from escarole and tear into pieces; wash and spin dry.

3.  In a small bowl, whisk together lemon juice and shallot; slowly whisk in olive oil.

4.  Season to taste with salt and pepper.

5.  In a large salad bowl, toss beans together with escarole, mint, parsley, and vinaigrette; season to taste with salt and pepper.

6.  Shave Pecorino Romano over the salad and serve.

Strawberry and Mizuna Salad

Strawberry and Mizuna Salad

6 cups of mizuna lettuce
1 cup of sliced strawberries
4 spears of asparagus, roasted and cut into 1-inch pieces
1/2 inch ginger, minced
1/2 cup of sesame oil
1/4 cup of rice vinegar
1 teaspoon of red pepper flakes
1/2 cup walnuts, toasted

1. Lightly toss the mizuna, strawberries, and asparagus together.
2. Whisk ginger, sesame oil, rice vinegar, and red pepper flakes together.
3. Drizzle vinaigrette to taste on salad.
4. Garnish with walnuts.

Summer Plum and Berry Fruit Salad

Summer Plum and Berry Fruit Salad

2 red plums, pitted and sliced

1 cup blackberries

1 cup blueberries

1 cup of strawberries, quartered

1 tablespoon sugar

1 tablespoon fresh orange juice

½ teaspoon cinnamon

2 tablespoons unsalted shelled pistachios, chopped

3 mint leaves, coarsely torn

1. Toss plums, blackberries, blueberries, and strawberries with sugar, orange juice, and cinnamon; let stand 15 minutes.

2.  Serve sprinkled with pistachios and mint.

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

6 tablespoons fresh lemon juice
1 teaspoon salt

6 tablespoons olive oil
9 cups watermelon, ½ inch cubed 

18 cups baby arugula
1 cup pine nuts
1 cup crumbled feta

Coarsely ground black pepper to taste
salt to taste

1.  Whisk together lemon juice and salt in a large bowl, then add oil in a slow

      stream, whisking until emulsified.

2.  Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese,

     pepper, and salt.

Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad

2 heads of frisée, trimmed and washed

1 large navel orange, cut into segments

½ small jicama, peeled and diced

2 avocados, thinly sliced

5 ounces raw pistachios

1 tablespoon honey or agave syrup

1 ½ tablespoon turbinado sugar

1 ½ tsp. smoked sea salt

2 tablespoons Champagne vinegar

1 tablespoon lemon juice

2 ¼ teaspoon sugar

1 tablespoon shallot, finely chopped

2 ¼ teaspoon Dijon mustard

1 cup olive oil

2 tablespoons lemon zest

Salt and pepper to taste

1.       Preheat oven to 350°F.

2.       Line a sheet pan with parchment.

3.       Spread pistachios in single layer on pan and toast for 7 minutes.

4.       Let cool and then add honey.

5.       Mix to coat evenly and spread in a single layer.

6.       Add sugar and salt to coat evenly. 

7.    Bake for an additional 7-10 minutes. Let cool before using.

8.       Add all ingredients except oil and 1 tablespoon of the lemon zest to a food processor.

9.       Process and then slowly add the oil.

10.   Whisk in the remaining zest, adding salt and pepper to taste.

11.   Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.

12.   Add salt and pepper to taste.

13.   Pile and arrange ¼ of salad on each plate.

14.   Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.

15.   Season avocado with sea salt if desired. Serve.

Grapefruit Fennel and Parmesan Salad

Grapefruit Fennel and Parmesan Salad

1 ½ tablespoons white wine vinegar
½ teaspoon honey
¼ cup olive oil
2 heads of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink and red grapefruits, sectioned
1 ounce Parmesan cheese, shaved 

½ cup toasted almond slivers

1.  Whisk vinegar and honey in large bowl to blend.

2.  Whisk in olive oil; season dressing to taste with salt and pepper.

3.  Add butter lettuce, and fennel to bowl; toss to coat.

4.  Top salad with grapefruit sections, then Parmesan cheese and almond slivers. Serve.

Bibb Salad With Pomegranate Vinaigrette

Bibb Salad With Pomegranate Vinaigrette 

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 teaspoons honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon salt

4 heads Bibb lettuce, leaves separated

½ cup Pistachios, toasted
8 tablespoons Chevre, crumbled 
4 teaspoons cracked black pepper
1/4 cup pomegranate seeds 

1.  Combine the first 7 ingredients for dressing.

2.  Toss lettuce with enough vinaigrette to coat leaves.

3.  Assemble on a plate to resemble a head of lettuce and sprinkle with chevre, pistachios, and pepper.

3.  Top with pomegranate seeds.