Main

Sunday Salad Samplers Archives

May 2, 2009

Black Bean Salad with Fish Tacos

Blog%2014%20013.jpg

I made Tourmama's Black Bean Salad tonight, and we all loved it--even picky Evan. I made 1/2 the recipe, as the full amounts would have given us a mountain of salad. Great party dish, as it benefits from being made a few hours before serving so the dressing can soak into the beans. I did cut most of the oil out of the dressing, and it was fine.

Recipe is here: http://slowtalk.com/groupee/forums/a/tpc/f/8566036302/m/984106541?r=984106541#984106541

Blog%2014%20022.jpg
We also made fish tacos, grilling a piece of halibut that had been brushed with oil and sprinkled with chili powder. Fresh corn tortillas, shredded lettuce, tomatoes, cilantro, a yogurt "crema" and hot sauce for toppings. Nice dinner, and even healthy!

May 11, 2009

Raw Asparagus and Pea Salad

This was my selection for Slowtrav's Sunday Salad Samplers. It's a simple salad for Spring, with the surprisingly nutty and crisp raw asparagus. It's vital to take the step of peeling the asparagus, since its only when you remove the hard top layer that you get to the tender, juicy core.

Blog%20170.jpg

Raw Asparagus, Pea, and Arugula Salad

For the dressing--put these ingredients in the food processor or blender, and whirl to combine. Taste and adjust to your liking. (This makes a lot of dressing--it keeps well in the fridge for a week or two)

* 1/4 cup Champagne vinegar, rice-wine vinegar, or other delicate, slightly sweet vinegar
* 1 teaspoon Dijon mustard
* 1 shallot, minced
* 1/4 cup hazelnut, toasted walnut, or pistachio oil (or just increase the olive oil--but a nut oil adds a lot of flavor)
* 1/4 cup light-tasting olive oil
* Salt--a pinch
* Pepper--a few grinds

For the Salad--

1 lb fat asparagus
2 cups garden peas; or frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted walnuts, pine nuts, pistachios, or other nuts
a chunk of good parmesan cheese

Snap off just the really woody bottom end of the asparagus. Since you'll be peeling the stems, you can use more than usual. Using a vegetable peeler, peel the stems all the way up, stopping just at the tips. (Important! -this step will make the stalks much more tender and juicy!) Cut off the tips, and blanch the tips for 2 minutes. Slice the stems on the diagonal in one-inch diagonal slices. Put the arugula in a bowl, and toss with just enough dressing to lightly coat. In another bowl, combine the asparagus tips, cut-up stems, and the peas. Toss this mixture with dressing as well. Place a serving of the arugula on each salad plate. Top arugula with a portion of the vegetables. Shave large slices of the parmesan cheese with a vegetable peeler, and add to the salads. Sprinkle on nuts, and serve.

May 16, 2009

Thai Chicken Salad

salad.jpg

This recipe was from Jerry at http://jdeq.typepad.com/ , and it was another winner in my house. It's one of those great recipes that's both delicious and healthy! The chicken mixture would be a great sandwich filling. I made some changes to the recipe--I used a bag of shredded coleslaw mix, used Stevia instead of sugar, didn't use the green beans, and cut down on the fish sauce to bring the sodium level down. To save more time, you could use a roasted deli chicken.

Here's Jerry's recipe:

Thai Chicken Salad

For the chicken:

4 roasted chicken breasts
½ tsp chopped galangal (can substitute with ginger)
Juice of two limes
1 ½ tsp minced bird’s eye chilies (or 1 tsp chili paste such as sambel oelek)
2 shallots, minced
2 garlic cloves, minced
2 kaffir lime laves – centre rib removed, cut in a chiffonade
¾ tsp fish sauce

Shred the chicken breast.
Mix all of the dressing ingredients.
Toss the shredded chicken with the dressing. Adjust the seasonings – there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili or some sambel oelek

For the salad base:

2 T fish sauce
2 T palm sugar – (can substitute with regular or brown sugar)
¼ cup lime juice
4 garlic cloves, minced
4 bird’s eye chilies, minced
1 bunch watercress, trimmed
8 Napa cabbage leaves cut in a chiffonade
16 cherry tomatoes cut in half
1 cup blanched green beans, cut into 1-inch lengths
½ bunch cilantro, leaves trimmed and coarsely chopped
½ bunch mint, leaves trimmed and cut in a chiffonade

½ cup roasted peanuts (non-salted) or cashews, chopped

Mix the fish sauce through to chilies in a jar. Stir/shake well to dissolve sugar. Taste for seasonings). Store it in the refrigerator overnight so the flavours come together.
Mix together the watercress through mint in a large bowl.
Toss with dressing.

To serve:
Divide the vegetable mixture amongst 4 plates.
Add the chicken on top of the vegetable mixture.
Sprinkle with chopped, roasted nuts. You can also add some cilantro to garnish.


May 24, 2009

Grilled Tuna Salad Nicoise

tuna.jpg

Thanks to Debrah for the recipe! I made some changes, and here's how I did it.

I grilled asparagus, mushrooms, mini peppers, onions, and whole tomatoes. I blanched with chopped garlic some green beans, then shocked them with cold water and lightly dressed them with vinaigrette. The tuna was grilled until just pink in the middle.

I covered a large platter with lettuce, and arranged everything on top. I used much less oil than called for in the vinaigrette, but the vegetables absorbed the sharpness of the vinegar nicely. The classic recipe also calls for olives, potatoes and hard-boiled eggs, but I'll do that next time. I also made a little salad of chickpeas, tomato and basil, but ran out of room on the platter so served it on the side.

Blog%2013%20011.jpg

Served four happy eaters, including two teens.

This page contains an archive of all entries posted to Destination Anywhere in the Sunday Salad Samplers category. They are listed from oldest to newest.

Canning is the previous category.

Sunday Slow Bakers is the next category.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel