Posts tagged salads
Heirloom Tomatoes & Stracciatella

Easy to prepare, a delight to serve, and so much fun to eat, the last of summer harvest tomatoes are peeled, cored, and stuffed with the center or “rags” of burrata, an Italian buffalo milk fresh buttery textured cheese and plopped on a brilliant green simple basil puree. Unexpected, serve these luscious fruits with a steak knife and sit back as these surprise tomato bombs steal the show.

Read More
Honeycrisp Apple & Manchego Salad

Apples and cheese have been best friends for a very long time. This salad takes advantage of the pairing by combining the two amigos in a way in which it is difficult to tell the difference between the color and texture until both are delightfully in your mouth. Honeycrisp apples are juicy and sweet and perfect for biting into raw. If you can wait, this salad might just win you power and influence among your food loving friends. It is particularly gorgeous nestled like a birds nest on a small Boston lettuce leaf. 

Read More
Girl Pizza

Any creative way to disguise salad as pizza deserves applause. Pizzas are a great way to use up bits of this and that in the refrigerator. Arugula is a tough sale at many family tables--that is until it becomes pizza. Dubbed "girl" pizza because teenage boys think teenage girls eat a lot more "rabbit food" than they do. Nonetheless, these Girl Pizzas are served two at a time and eaten with the same gusto by all as a meat lover's pizza. 

Read More
American Flatbread Salad & Dressing

American Flatbread Pizza Company in Warren Vermont is one of the first to speak out about the importance of  food integrity and sustainability. It also happens to make the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly twenty years ago. 

Read More
English Pea, Snap Pea & Strawberry Salad

Peas, strawberries, and mint are quintessential English spring tastes, and their arrival is a sure sign that the sun is spending far more time in the northern hemisphere. A French feta made from sheep's milk has a creamy texture and mildly tangy taste that contrasts beautifully with the blanched crunchy peas and smooth, sweet, local strawberries. Gorgeous and simple to make, this sun kissed plate is best when strawberries are available locally grown.

Read More
Quinoa, Watermelon, Kale & Feta Salad

A mainstay of the Incan Empire diet since 1200 AD, quinoa looks and cooks like a grain, but botanically speaking is a species related to swiss chard, spinach, and beets. With impressive biodiversity characteristics, exceptional nutritional value, and complete protein composition, quinoa is a tiny superfood. Mild in taste with a delightful texture, quinoa is the perfect protein punch for salads. 

Read More
Quattro Formaggi Zucchini Blossoms

Eaten like a vegetable, zucchini is really an easy going, easy to grow in the garden fruit. Only the female flowers produce the attached squash, so if growing larger zucchini is the goal, pluck only the male flowers (easy to identify by the single long stamen hidden inside--the females have a short balled cluster stamen). Once the food of peasants, these edible flowers are today's easy to prepare haute cuisine. Go ahead plant some vines and feast on flowers!

Read More
Lentils Du Puy with Haricot Vert & Couscous

When the sun is shining and the party is outdoors, this salad can be served with little fear of wilting or becoming a soggy mess. Best served family style and when just before forks and spoons are ready to dive in, the host ceremoniously slices into the poached egg and quickly tosses the salad to insure everyone gets a mouth watering yellow sunshine bite.

Read More
Kale Salad with Apple, Almond & Tahini Dressing

This mean green kale based recipe could be called "salad with the pomegranate seeds, yogurt and apple." Kale? It is is really little more than a vehicle supporting the crunchy and smooth textures of this lip-smacking powerhouse salad. Cook's secret. The sharp radish is an unexpected character that complements the more mellow apple taste and the tart flavor of the pomegranate seeds, while preventing the whole salad from being overly sweet. Tahini, the sauce that rules this decade, offers a smooth, creamy, nutty way to dress up what might otherwise be an awkward combination of ingredients. This salad is hearty enough to serve alongside a full bodied red wine for a light dinner. 

Read More
Burrata with Blood Oranges & Lavender Oil

At once vibrant and simple, this salad is a wonderful classic, yet colorful, Yotam Ottolenghi recipe. The plate relies on seasonal ingredients, but is clearly a result of a culinary artist's carefree approach to experimenting in the kitchen. The blood orange season is extremely short, a few weeks in late winter.

Read More
Baby Arugula, Parmesan & Cranberry Salad

Simple yet elegant, spicy and sweet, harvested young arugula with petite tender leaves is more mild tasting than its full grown peppery self.  Baby arugula is delicate without being boring. . This is most satisfying when greens are picked locally and seasonally, backyard best, and farm (or garden) to fork is taken to heart.

Read More
Superman Salad

Sometimes the body craves a juicy hand packed cheeseburger with all the fixings. Other times, it is sluggish and needs a detox jumpstart. This Superman Salad is for those in the latter camp, or anyone craving a visually stunning salad that can be made in advance, served to dinner guests, and convince the body it can leap tall buildings in a single bound. In spring, before local soft leafy greens and arugula proliferate, cruciferous vegetables are bountiful. When shredded up, softened with a bit of acid, and tossed with nuts and fruit, these brassicas become salad plate superfood darlings. This is a gorgeous feast for the eyes plate that if any remains, holds up to an overnight in the refrigerator to make a splendid next day lunch. With or without a bit of added protein, this crunchy salad will have you feeling like the most powerful person on earth in record time. 

Read More
Kale Caesar Salad

So, with a whole lot of inspiration and a bit of improvisation, this kale caesar made it to Weston Table’s recipe collection. Parmesan crisps replace the traditional caesar croutons. Add a bit of roast chicken, or a several pre-cooked shrimp, and this salad is a nutritious, protein packed weeknight meal that can be assembled in under 15 minutes.

Read More
Nopi Tomatoes with Wasabi, Mascarpone & Pine Nuts

This summery tomato recipe showcases one such splendid pairing--Japanese wasabi and Italian creamy, soft mascarpone. The recipe only works when tomatoes are in season and at their peak of juiciness with just the right combination of sweetness and acidity. Choose as many varieties as possible and serve on an interesting plate for the greatest visual impact. 

Read More