Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan) Herb Salad Recipe. Those of you who have been longtime readers know that I struggle on the gardening front. Oh how I struggle. Some years I don't even bother planting anything. I'm sufficiently discouraged by the skeletons of previous crops - they greet me when I step out to stretch on my back patio each morning.
One neighbor is convinced I'm simply a drip line away from my own personal container garden of Eden. Sure. Thinking back on it, this was more a question than a statement. Although the lettuce seeds were (painfully) slow to sprout, it was a gateway crop of sorts. I love my little garden, even though I'm still trying to understand it. Buy your corn in husk, the best tasting corn I get is from the farmers market - stay clear of the husked, shrink wrapped stuff. Cut each ear of corn in half and carefully cut kernels from cobs. Now make the avocado dressing by sprinkling a big pinch of salt on the garlic clove. Gently toss the ingredients with a couple big dollops of the avocado dressing. Kale Market Salad Recipe. There's a small restaurant in our neighborhood known for great pizza.
And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. I'd tell you the name of the place, but scoring a table is already enough of a wait. It's Ragazza. I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing. To prep the fennel and carrots, it's worth using a mandolin if you have one.
It has been a bit wild around here and this sort of thing is nice to be able to throw together on somewhat of a whim. Thank you to everyone who stopped by QUITOKEETO yesterday. Lacinato kale is my variety of choice here. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Serves 2-4. Print Recipe. Cilantro Salad Recipe. I went to a lunch in Oakland a few weeks back.
It was one of those special lunches that passes all too quickly - a warm April afternoon, a stretch of tables pushed together under a booming canopy of white flowers, good company, Lillet blanc, and some of my favorite cooks arriving with something to share, family-style. It was a celebration of Deborah Madison's new book, and after all these years, I was finally able to thank her for inspiring body of work in person. Ginger Jeweled Salad Recipe. This is the time of year to add a bit of flash and color to your food.
The skies are low-hanging and weepy. The days are short, getting shorter. In protest, each December, I arm myself with all manner of dried fruits, juicy citrus, and rosy pomegranates. They work beautifully in salads, including this jewel-inspired ensemble I made the other night. Mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots are combined in a big bowl and then tossed with a simple ginger juice vinaigrette spiked with just a hint of jalapeno. I've likely said this before, but I can't emphasize it enough - the key to amazing salad is seeking out the very best lettuce you can find.
. - More Wild Rice Recipes - - More Lettuce Recipes - - More Salad Recipes - Feel free to substitute other dried fruit if it is more convenient. In a mason jar or medium bowl make the ginger vinaigrette by whisking together the ginger juice, vinegar, jalapeno, and a couple big pinches of salt. Carrot Almond Salad Recipe. This is the sort of salad to make when you come across the tiniest of baby carrots.
Carrots that fall somewhere between a chopstick and a pencil in thickness, certainly no thicker than a Sharpie pen. You typically find these carrots at farmers' markets, bushy-topped and tied in bunches. I'm the person picking through the table to find the bundles with the most little guys. This particular salad came together on a whim.
A friend was visiting from New Zealand, and we decided to make savory crepes one night. A few tips...Don't overcook the carrots or asparagus, you want them to remain bright and vibrant with a bit of crunch. This is the simple version, and I genuinely don't think it needs anything extra, but we were saying that a bit of crumbled goat or feta cheese could be good.