Archive | Salad

Bellanico’s Farro Salad

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

Bellanico

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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Kale, Delicata Salad with Farro and Parmesan

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark

Photo by Natalie and Cody Gantz

Photo by Natalie and Cody Gantz

Serves 12

1 cup farro
3 delicata squash
1–2 tablespoons vegetable oil
1¾ teaspoons sea salt (divided)
5 teaspoons maple syrup
7 teaspoons sherry vinegar
3 turns fresh-cracked black pepper
¾ cup extra-virgin olive oil
⅓ cup shredded Parmesan

In a small pot, boil the farro in 2½ cups water until al dente, about 15 minutes. While the farro cooks, preheat the oven to 400°.

Peel the squash, slice the ends off, halve it, scoop out the seeds, and slice the halves into ⅓-inch-thick half moons. Toss the squash slices in just enough vegetable oil to coat, and sprinkle with 1 teaspoon salt, then spread in a single layer on a baking sheet. Bake for 20 minutes, turning the slices with a spatula about halfway through cooking so they brown evenly.

Strain any remaining cooking water off the farro and allow the grain to cool to room temperature. While the delicata cooks, prep the kale by stripping away the spines, stacking several leaves, and slicing them into thin strips (about ½ inch).

Once the delicata is roasted and cooled, make the dressing by placing ⅔ cup of the roasted squash in a blender or food processor along with ¾ teaspoon salt, maple syrup, sherry vinegar, and black pepper.… Read More

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Fuyu Persimmon “Waldorf Salad”

Recipe by Armand Harris and Marcy Timberman

photo-2

 

This holiday feast favorite salad is a great keeper to go with leftovers. It’s scaled for a crowd (about 12 servings), but feel free to scale it up or down.

In keeping with our approach of creating confidence in the kitchen, we offer the following variation on a classic Waldorf salad in a “no-recipe recipe” format. (Take a look at Sam Sifton’s article in the New York Times, October 14, 2015 to see that this recipe-writing style is becoming a trend.)

You can play with the amounts of both the apples and persimmons, even completely substituting the persimmons for the apples. The quantities are not exact. Most recipes calling for fresh, cut-up apples, especially in baked goods, can be replaced with Fuyu persimmons. For instance, a classic fresh apple cake recipe can use Fuyu persimmons instead of apples with excellent results.

Happy cooking!

Ingredients and Method:

Using a microplane, zest 2 lemons, then juice them, reserving zest and juice for the dressing. Do the same with the 2 oranges, keeping lemon and orange juices separate.

Choose 3 to 4 firm medium apples (about a pound), using a mixture of as many varieties as you like.… Read More

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Gazpacho

HeirlomTomats_Temescal

Photo courtesy of Capay Valley Farm Shop

Wondering how to make the most of all those luscious, juicy tomatoes in your kitchen or garden? Katy Vigil-McClanahan of the Capay Valley Farm Shop offers her recipe for gazpacho:

“Preparing to make my first gazpacho of the year, I uncovered a memory I’d almost forgotten. Fifteen years ago, I was visiting a friend who worked on a biodynamic farm in upstate New York. She came home with a flat of culled heirloom tomatoes. They had soft spots, splits, and some worm holes, and you could tell they weren’t long for this world. And it was just too hot to cook. I was sure they would all go to waste—and not before filling our kitchen with bugs. My friend, though, just plunked the flat down on the table and shouted, ‘gazpacho!’

“I recalled making gazpacho with my mom, and it was a one-blender deal. This was more of an eight-blender batch, but it was so good that four of us ate it up in two days. Or that’s how I remember it: My brother says the pigs got some as well.

“I have become opinionated about gazpacho in my old age. I feel it really has to have bread in it, and a little bit of hot pepper to wake the flavors up.… Read More

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A Mindful Salad

marios-salad

A Mindful Salad of Red Oak Leaf Lettuce, Hard-Boiled Eggs, Roasted Radishes, and Chervil

RECIPE AND PHOTO BY CHEF MARIO HERNANDEZ

Mario Hernandez created two short videos on water saving to go with this recipe. You can find them at the bottom of this page.

Mario Hernandez is a chef and coordinator for Pacific Coast Farmers’ Market Association’s Cookin’ the Market program, which offers cooking demos each week to help shoppers get the most out of the local, seasonal produce sold at the market. The drought inspired him to write this simple salad recipe, in which not a single drop of water was wasted in cooking, washing, and prepping.

3 eggs
1 head red oak leaf lettuce,
1 bunch white radishes with leaves
Chervil (tastes similar to anise) to taste
Kosher salt and black pepper, to taste
Extra-virgin olive oil, to taste
Good quality vinegar
To hard-boil the eggs

You’ll save water and energy if you boil extra eggs for later use. Place eggs in a 2-quart saucepan with cold water to cover by 1 inch. Set on high heat and allow to come to a boil. Remove from heat and set aside for 15 minutes. Remove the eggs from hot water, peel, and cut into quarters.… Read More

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Grilled Watermelon Salad

From Lucero Olive Oil, www.lucerooliveoil.com

Serves 6–8

  • 1 medium-size watermelon
  • ⅓ cup plus 3 tablespoons extra-virgin olive oil (Try Lucero Arbequina, Miller’s Blend, or Ascolano)
  • 4 cups baby arugula
  • ¼ cup crumbled goat cheese
  • 2 tablespoons balsamic vinegar (try Lucero Traditional)

Cut watermelon into ½-inch spears. Place in a bowl and toss with ⅓ cup olive oil, then place spears on a hot grill and cook until lightly caramelized. Toss arugula, goat cheese, balsamic vinegar, and remaining olive oil in a salad bowl along with caramelized watermelon. Serve.

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Asian Pear and Watercress Salad with Sesame Dressing

From Pacific Coast Farmers’ Market Association, www.pcfma.com

Serves 6                                                        

  • 1 ½-inch-thick slice of fresh ginger, peeled
  • ¼ cup Asian sesame paste
 (or tahini)
  • 3 tablespoons Asian sesame oil
  • ¼ cup rice vinegar
  • 1½ tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon Asian chili paste with garlic
  • ½ teaspoon salt
  • 2 medium Asian pears
  • 4 cups watercress, trimmed
  • 1 carrot, finely shredded

Process first 8 ingredients in a blender until smooth.
Peel pear and cut into julienne strips, then transfer to a bowl.
 Add watercress to the bowl, season with salt and pepper as desired, and toss gently.

Divide among plates, then drizzle with some dressing and sprinkle with carrot right before serving.

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Peter Piper’s Kraut

Culturing vegetables like cabbage with salt produces lactic acid and lots of beneficial bacteria, creating a probiotic health food that can improve digestion and build immunity. While krauts can be made in almost any vessel, I prefer to use a specially designed German sauerkraut crock made by Harsch. It comes with fitted stones that weigh down the kraut, and the lid features a moat that acts as an airlock, letting air out as fermentation happens but keeping molds from entering. If you don’t have one of these handy crocks, you can use a bucket, pot, large jar, or almost anything that will hold the cabbage. The Harsch crocks are designed to culture the vegetables over the course of about five weeks, but I find that this is sometimes too long for other vessels—the liquid evaporates and mold can form on top of the kraut. This doesn’t ruin the kraut underneath—just scrape off the top and then transfer the good kraut to jars and put them in the fridge. Eaten in midwinter, this kraut is a lovely reminder of the harvest season!

Yields about 1 gallon

  • 6 pounds green cabbage
  • 2 pounds peppers (Gypsy, bell, poblano, or other)
  • ¼ to ½ teaspoon chipotle powder, if available
  • ¼ teaspoon smoked paprika
  • ¼ to ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon ground allspice (“jamaica pepper”)
  • ½ teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • ¼ cup minced scallions
  • 4 tablespoons sea salt, or as needed

Core, quarter, and shred cabbage finely.… Read More

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