Archive | Salad

Romney Steele’s Heirloom Tomatoes and Peaches with Burrata

From the story The Peachy Time of Year

Photo by Cheryl Angelina Koehler

This salad recipe, adapted from my second cookbook, Plum Gorgeous, is one I look forward to serving each summer at The Cook and Her Farmer, my restaurant in Oakland. I continue to adore the salad for everything it is—simple, elegant, and full of bright flavors, and for everything it’s not—fancy, fussy, and difficult to put together. It features burrata, a buttery soft, fresh cheese akin to mozzarella but filled with cream, which pairs beautifully with the peaches and tomatoes. It’s also one of the best ways I know to show off old-fashioned peaches like the Elbertas we picked at Masumoto Farm in 2006.

—Romney Steele, The Cook and Her Farmer, Oakland, thecookandherfarmer.com

Serves 4 to 6

1½ pounds assorted heirloom tomatoes, sliced into even-sized pieces
3 ripe peaches, pitted and sliced into wedges
8 ounces burrata cheese (about 1 ball), at room temperature
A handful of basil leaves (opal or piccolo verde fino),
whole or sliced into chiffonade
2 sprigs of tarragon, leaves only
2 teaspoons champagne vinegar or white balsamic vinegar
3 to 4 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

Arrange tomato and peach slices on a platter or in a shallow bowl.… Read More

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Little Gem Salad with Herbs and Lemon Vinaigrette

From ‘It’s Pasta Friday, it’s Pasta Friday!’
 
By Allison Arevalo | Photos by Denise Woodward

 

Allison’s five-year-old son, Nico, grates pecorino romano for all of the Pasta Friday guests while Allison chops vegetables.

 

For salad
1 pound green or red little gems, torn into bite-size pieces
1 bunch mint, stemmed and roughly chopped
1 bunch cilantro, stemmed and roughly chopped
1 bunch parsley, stemmed and roughly chopped
1 avocado, cut into cubes
½ cup roasted, salted sunflower seeds
½ cup ricotta salata, grated

For dressing
1 lemon
1 clove garlic
½ teaspoon salt
Extra virgin olive oil (about 1 cup)

Zest the lemon into a medium bowl; then juice it into the same bowl. (You should have about ½ cup juice.) With mortar and pestle, smash garlic clove with the salt into a paste; stir into the lemon juice. Slowly whisk in the olive oil until fully combined.
Gently combine all salad ingredients (with tongs or your hands) in a large bowl. Dress the salad just before serving.

 

Allison Arevalo is an entrepreneur, chef, and cookbook author. When she steps out of the kitchen, you’ll find her running on any trail she can find. Learn more about Pasta Friday and her upcoming businesses at pastafriday.com, and get in touch at pastafriday(at)gmail.com. 

Photographer Denise Woodward specializes in food and travel.Read More

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Chef Bryant’s Shredded Beet, Apple, and Currant Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost

2 large fresh beets, peeled
2 large tart apples, cored, peeled
¼ cup apple juice
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup currants

Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.

Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to 1 tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.

Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.

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Chef Bryant’s Glazed Carrot Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost

 

Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Yield: 6 to 8 servings

1½ pounds carrots (about 10 medium carrots)
1 tablespoon plus ½ teaspoon coarse sea salt
2 tablespoons peanut oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons maple syrup
1 teaspoon ground cinnamon
1 clove garlic, minced
1 teaspoon cumin seeds, toasted
¼ cup packed chopped cilantro
2 tablespoons roasted peanuts, crushed
2 tablespoons chopped fresh mint

Preheat oven to 425°. Line a large roasting pan with parchment paper.

Put about 12 cups of water in a large pot and bring to a boil over high heat. Meanwhile, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle lengthwise. (Compost the scraps or save them for another use.)

When the water is boiling, add 1 tablespoon salt, then the carrots. Blanch for 1 minute. Drain well, then pat carrots dry with a clean kitchen towel.

Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and remaining ½ teaspoon salt in a large bowl and mix well.… Read More

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Roasted Watermelon Radishes

From What’s in Season by Barbara Kobsar  Illustration by Caroline H. Gould

 

Serves 4

1 pound watermelon radishes, trim off top and root
2 tablespoons olive oil
1 tablespoon butter
½ teaspoon kosher salt
1 teaspoon minced thyme, rosemary, or basil (optional)

Preheat oven to 400°. Cut prepared radishes into ½-inch wedges. Mix radishes with olive oil in a 2-quart baking dish and dot with butter. Roast, stirring occasionally, until fork tender, 20 to 25 minutes. Sprinkle with salt and herbs to serve.

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com

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Asian-Inspired Celery Salad

 

Recipe provided by StopFoodWaste.org from Food Storage Tips

 

Serves 4

For the dressing: In a small bowl, combine
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 teaspoons sugar
1¼ teaspoons grated ginger
2 teaspoons lemon juice
2 teaspoons fish sauce (or ½ teaspoon salt).

Whisk together.

For the salad:
Cut 5 celery stalks across the ribs into ¼-inch slices.
Julienne 3 carrots.
Mince 1 green jalapeño (or more to taste).

Place vegetables in a serving bowl and toss with the dressing.
Garnish with ½ cup chopped, roasted peanuts and 1 tablespoon chopped cilantro.

Serve.

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Storage tip series: Throughout the fall season, Edible East Bay’s e-newsletter will feature more storage tips and recipes from StopWaste. Sign up for the newsletter at edibleeastbay.com or search the website blog for the series.
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Thai Curry Salad with Brown Jasmine Rice

By Lori Camille, Nutrition Educator in West Oakland

Serves 10

Thai Curry Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar or lime juice
3 tablespoons honey (use Thai honey, if available)
3 and 1/2 tablespoons Thai curry powder
1/3 cup unfiltered apple juice
2 garlic cloves, chopped
1 teaspoon salt

Salad:
2 cups red cabbage, shredded
3-4 collard greens, cut into chiffonade
1 tablespoon coconut oil
2 cups cooked brown jasmine rice
1 large carrots, shredded
2 medium tomatoes, thinly sliced
1 medium cucumber, cut into julienne strips
1 and 1/2 cups bean sprouts
1/4 cup red onion, thinly sliced in moon shapes
1/4 cup scallions, cut diagonally
1/8 tablespoon fresh basil, chopped
1/8 tablespoon fresh cilantro, chopped
2 cups red leaf lettuce
Cracked white pepper, to taste
1 pear or mango, diced

Place all salad dressing ingredients in a blender and process until smooth. Set aside. Massage cabbage and collard greens with coconut oil for 30 seconds. Add rice, remaining vegetables, and cracked pepper. Toss with Thai curry dressing. Garnish with diced pears or mangos. For a more saucy salad increase the curry dressing ingredients by one half.

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KARINA’S Winter Chicories Salad

From DIY: Do It For the Bees

With a passion for cooking with friends and a background including stints at Pizzaiolo and Ramen Shop, Karina Rivera, sous chef at the Bull Valley Roadhouse, brings her own style of sassy camaraderie to the kitchen. Whether running the line, lending a motherly hand to those learning, or standing watch over the restaurant’s standards of excellence, she’s everybody’s friend but nobody’s fool.

Serves 8

Photo by Erin Scott

Photo by Erin Scott

½ cup red wine vinegar
2 tablespoons sherry vinegar
¾ cup finely diced shallots
2 cups walnuts
1–2 teaspoons extra virgin olive oil
½ teaspoon salt
3 apples
2 pomegranates
2 heads fennel
4 heads chicories
½ cup honey
½ cup extra virgin olive oil
Lemon juice to taste
Salt
1 cup shaved Manchego cheese

In a small bowl, mix red wine vinegar, sherry vinegar, and diced shallots. Set aside.

Preheat oven to 350°. Toss walnuts in 1–2 teaspoons olive oil and ½ teaspoon salt, add a splash of water, then spread across a baking sheet or broad sauté pan. Toast for 20 minutes.

While nuts are toasting, beat pomegranate seeds (arils) out of their shells. You do this by cutting the pomegranates in half horizontally, and lightly tapping on the skin with a wooden spoon so the seeds fall out into a large salad bowl.… Read More

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Shaved Fennel, Artichoke and Mushroom Salad with Reggiano

From the story What’s in Season? Fennel by Barbara Kobsar

This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

fennel-salad-cut

 

2 fennel bulbs
Heart of 1 large artichoke
4-6 button mushrooms
2 tablespoons extra virgin olive oil
Juice of 1 Meyer lemon
Salt and pepper
Reggiano

With a mandoline shave the fennel, artichoke heart, and button mushrooms into a bowl as thinly as possible. Season with salt and pepper. Add the juice of the Meyer lemon and the olive oil. Toss and let stand for a few minutes. Toss in the Italian parsley and arrange onto salad plates. With a vegetable peeler, shave some Reggiano over the top of each plate to finish.

Serves 8

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Green Bean and Potato Salad

From the story The Happy Forever Community Garden Bears Fruit
by Simona Carini

I grew up in Perugia and at age 21 moved to Milan. I quickly discovered that people there used a different name for familiar foods, like green beans, which I called “fagiolini” (small beans). One evening I was invited to a friend’s house for dinner and my friend’s mother announced that she had made a salad of “cornetti” and potatoes. In my home town “cornetti” are croissants and they are never eaten with potatoes in a salad. The arrival on the table of a bowl full of green beans and sliced boiled potatoes clarified the confusion: in Milan green beans are sometimes called “cornetti” and croissants are called “croissant.”

1 pound green beans, top and tail removed
⅔ pound small potatoes
Olive oil, to taste
Salt, to taste
1 clove garlic, minced (optional)
A few leaves of fresh mint, minced (optional)

Boil the beans to the desired level of tenderness. Boil the potatoes until tender, let them cool slightly, peel and slice them. Place green beans and potatoes in a bowl and season with salt and a thread of olive oil. Optionally add garlic and mint. Toss delicately and serve at room temperature.… Read More

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