A Spring Salad. Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season. I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty.
This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make – I’ve been making it in big batches and enjoying it almost everyday this week. The basis of it is really simple, it’s just buckwheat, black beans and grated carrot. Serves 1: – 1/3 of a cup of buckwheat – 1 carrot. BEET GREEN CHOPPED SALAD — Sprouted Kitchen. "Beet's concentrated jewel-like color is both its joy and its downfall. It is Murphy's law that it should marry so happily with the virginal white of goat cheeses, mascarpone, and thick puddles of creme fraiche, none of whose looks are improved by a pink stain curdling the outer edge" - Nigel Slater, Tender I love them for their boldness.
For their unmatched flavor and unapologetic way of making everything pink (when using the red ones), like Slater mentions. They are what they are, without reservation, a concept that I've been wrestling with on a personal/career level this past week. I likely sound nutty, but there are lessons to learn in the growing, cooking and serving of food aren't there? Beet greens are not for the faint at heart. Marinated Kale Salad. I know that raw kale may sound terrible, but trust me it can be really amazing. I’ve been teaching this salad a lot in my cooking classes and despite a lot of scepticism to begin with, everyone absolutely adores the end result. It’s one of my all time favourite recipes too, and I make it all the time – it’s just so easy, so delicious and it makes me feel so awesome. The trick to getting kale delicious is to make it wonderfully soft and tender, which we do by massaging the leaves with a delicious dressing of tahini, tamari and apple cider vinegar or lime.
This breaks down the cell wall of the kale, allowing it to wilt, absorb all the incredible flavours and become insanely good. Before I get onto the recipe I just quickly just have to say that Deliciously Ella is turning two this week, which is so exciting! Ingredients for one serving: For the salad – four big handfuls of kale – 1/3 of a cup of pomegranates – 1 ripe avocado – a handful of pumpkin seeds For the dressing – 1 teaspoon of tamari. Meatless Mondays with Martha Stewart – Massaged Kale Salad and Grapes with Poppy Seed Dressing. Everyone enjoys a good massage now and again. As it turns out, so does kale. I first heard about massaged kale at Cru, a restaurant in Los Angeles. The menu described the kale as “rubbed,” and having no idea what that referred to, I ordered the salad out of curiosity.
Once the dish arrived, I noticed something right away: the kale was nearly a different color and texture. I began experimenting with massaged kale at home and yielded amazing results. When kale is massaged, its cellulose structure breaks down and wilts, so the leaves that were once tough and fibrous become silky. The massage itself is simple. Massaged kale obviously makes a great base for salad, but you can also add some to sandwiches, stir-fries, even pesto. Massaged Kale Salad and Grapes with Poppy Seed DressingServes 2-3Ingredients: For the massaged kale: 1 bunch kale, stemmed and sliced into ribbons 1 lemon Cold-pressed olive oil Sea salt Directions: 1. 2. Here’s what I added to my massaged kale: Roasted Beetroot & Carrot Salad with Chèvre | Gather & Feast.
ROAST BEETROOT SALAD. This little mix got enough likes on my instagram to convince me to get it down on paper (/screen/blog). The idea came from some beetroots in my fridge that began going soft, next to a beautiful tub of fresh ricotta (it was still warm when I picked it up in the shop that morning!) , and the sultanas I’d just nibbled on as I was including them in an apple crumble. Welcome to my brain. A big note on beetroots! When I say beetroot, I never mean the stuff in a can. Total time Ingredients 3-4 whole beetroots, sliced & halved 1 tablespoon of olive oil Salt 2 handfuls of baby spinach ½ a tablespoon of sultanas 2 tablespoons of fresh ricotta 1 tablespoon of walnuts (toasted on a dry pan if you have the time) 1 small handful of fresh picked mint leaves 1 small clove of garlic, grated on a micro plane 1 teaspoon of red vinegar 1 extra teaspoon of olive oil Instructions Toss the beetroot slices in a bowl with the tablespoon of olive oil with some salt.
Do you like beetroot? Black Quinoa & Kale Salad. © 2009 Green Kitchen Stories So, a couple of days ago we wrote about our box of organic treats. We tried a salad recipe that came along but switched the fried leek for sprouts, since we both fancy sprouts. The thing that makes this salad dance is the mustard and lemon dressing that you mix into the quinoa. It tastes really amazing, a bit like christmas but the lemon makes it so fresh, and we had to make it over and over again, because we couldn’t stop eating it. Really. So try this. Black Quinoa & Kale SaladServes 4 1 1/2 cup black quinoa (cooked) Dressing: 4 tbsp olive oil ½ organic lemon (peal and juice) 2 tbsp hot english mustard salt and pepper 4 big leafs of Kale (Borecole) 2 red apples 1 handful sprouts 100 g goat feta cheese Cook the quinoa.
Photos by: Johanna Frenkel.