Archive | Salad

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.

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Asian-Inspired Celery Salad


Recipe provided by 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.


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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 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

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
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.



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

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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Jicama in a Minted Salad Dressing


From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

1 small jicama, peeled
¼ cup diced fresh mint leaves
Juice of 1 lemon
¼ cup organic, cold-pressed olive oil
Salt to taste

Slice the jicama into small thin strips. Arrange on a plate. In a small mixing bowl add other ingredients and mix well. Drizzle the mixture over the jicama, cover with a piece of parchment and let stand for 1–2 hours.
Serves 6–8

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Garden Salad with Tomato-Water Vinaigrette


Photo by Suzanna Mannion

By Chef Anthony Paone

My new summer salad addiction is tomato-water vinaigrette. I keep all my scraps when I’m cutting tomatoes, and when I have a pound of them, I chop them up, add 1½ tablespoons salt, and put this in a fine strainer over a jar. After a few hours, the clear, vibrant tomato water has drained into the jar.

½ cup tomato water
¾ cup extra virgin olive oil
½ cup Banyuls (or champagne) vinegar
Salt and pepper to taste

Combine first three ingredients and taste for seasoning. The tomato water will be a bit salty, so you may not need more salt. Tomatoes vary through the season, so you should also taste to balance the acid and oil.

Make a green salad with “right-now” ingredients like tomatoes (save all scraps for your next batch of tomato water) and cucumbers. Add some cheese, a fresh milky type like burratta, ricotta, or Bellwether Crescenza. In addition to lettuce, I add a few leaves of spicy arugula, basil buds (which are so fragrant and wonderful), fresh green coriander seeds, or just-picked mint. Ladle some vinaigrette over the whole dish, then finish with a little coarse salt and pepper.… Read More

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Bellanico’s Farro Salad

From Gnocchi Is Just Another Noodle, Raising kids to be fearless eaters, by Haley Pollock


Young diners relish their lunch at Bellanico in Oakland’s Glenview neighborhood. Photos by Kayleigh Shawn McCollum.

Serves 4–6 as a side dish

1 cup farro
3 cups water
2 tablespoons extra-virgin olive oil
2 cups hen-of-the-woods mushrooms (a.k.a. maitake), coarsely chopped
½ cup dried cranberries, chopped or whole
1 cup shaved Brussels sprouts
½ cup hazelnuts, lightly chopped, then toasted
Salt and pepper

Add the farro to 5 cups water in a large saucepan. Bring to a boil, then turn down to a simmer and cook for 20 to 30 minutes.
Heat the olive oil in a skillet and sauté the mushrooms until tender. Set aside.

When the farro has reached an al dente consistency, drain any remaining water and place the cooked grain in a large bowl with the dried cranberries, shaved Brussels sprouts, and toasted hazelnuts, plus salt and pepper to taste. Prepare the vinaigrette and add to the farro, as much or as little as desired.

Moscato Vinaigrette

2 tablespoons Dijon mustard
1/3 cup chopped shallots
5 tablespoons white wine vinegar (moscato is best)
5 tablespoons water
¾ cup extra-virgin olive oil

Place all ingredients except olive oil in a blender.… Read More

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Sweet Potato, Wilted Frisée, and Cheese Curd Salad

From the story Curds, Cheese Interrupted by Kirstin Jackson

With its roasted sweet potatoes topped with warm curds, this hearty salad emulates poutine. But the addition of wilted frisée, which becomes sweet when heated, makes it totally modern. Warming flavors of sage and brown butter usher in the colder season. —KJ

Photo by Kirstin Jackson

Photo by Kirstin Jackson

Curds.  Photo by Kirstin Jackson

Curds. Photo by Kirstin Jackson







Serves 2

10 ounces sweet potato, cut into matchsticks
2 tablespoons, plus 2 teaspoons butter
1 small garlic clove, minced
1 tablespoon fresh sage, chopped
1 tablespoon apple cider vinegar
4 ounces curds
3 packed cups frisée, trimmed
Salt and pepper to taste

Preheat oven to 375°. Place 1 teaspoon butter on a sheet pan and slide into preheating oven, removing when butter has melted. Place the sweet potatoes on the pan and move them around until thoroughly covered with butter. Season with salt and pepper and bake for 20–25 minutes, or until lightly crisp yet tender.

When sweet potatoes are ready, melt 1 teaspoon butter in a sauté pan over medium heat and add frisée. Season lightly with salt and pepper as you cook it until just wilted. Remove from pan and divide frisée and sweet potatoes onto 2 plates.… Read More

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