Fennel Apple Salad

Fennel Apple Salad

Fennel Apple Salad

So easy so yummy.

Fennel Apple Salad

1 large bulb of fennel

1 granny smith apple

1 teaspoon fresh thyme leaves

1 Tablespoon olive oil

1 Tablespoon apple cider vinegar

Parmesan cheese

salt and pepper

1. Slice the fennel and the apple very thin.

2. Whisk thyme, olive oil and vinegar together. Toss with fennel and apple.

3. Garnish with Parmesan cheese using a vegetable peeler. Salt and pepper to taste.

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Apple and Blue Cheese Slaw

Apple and Blue Cheese Slaw

Apple and Blue Cheese Slaw

Quick, simple and tasty. This salad screams autumn. I make it early in the day or the night before to let the dressing soften the cabbage and meld all the flavors. The apples will not brown due to the acid in the vinaigrette plus they stay crunchy.

Apple Blue Cheese Slaw

1/2 head of cabbage, sliced very thin

1 apple sliced thin

2 stalks celery sliced thin

3 ounces blue cheese crumbled

1/2 cup apple cider vinegar

1/2 teaspoon grainy Dijon mustard

1/4 cup olive oil

1. Combine vegetables in a large bowl.

2. Whisk mustard into vinegar. Whisk in olive oil in a slow stream. Salt and pepper to taste.

3. Stir dressing and salad together. Refrigerate 6 hours to overnight stirring occasionally.

Classic Potato Salad

Potato Salad

Potato Salad

Classic potato salad has to have tart tangy mustard and rich creamy hard boiled eggs. The dressing is based on mayonnaise but I update it with yogurt. One of the secrets is marinating the cooked still warm potatoes in a little apple cider vinegar and lots of pepper. I hope you like this as much as I do!

Classic Potato Salad

4 large eggs

6 medium Yukon gold potatoes

1/4 cup apple cider vinegar

1 medium onion chopped

3 stalks celery chopped

3/4 cup mayonnaise

1/2 cup pain yogurt

1/4 cup grainy mustard

1/4 teaspoon hot sauce

chopped dill and paprika for garnish

1. Hard boil eggs. Cover eggs with cold water in a saucepan. Bring to boil. Cover and remove from heat. Let sit 15 minutes, drain and put into ice water. Refrigerate until ready to use.

2. Cover potatoes with well salted water in a saucepan. Bring to a boil. Lower heat to a simmer and partially cover for 20 minutes or until potatoes are cooked through. Drain.

3. I n a large bowl roughly chop hot potatoes, add apple cider vinegar and plenty of freshly ground black pepper. Cover and let come to room temperature.

4. To the potatoes add onions, celery and peeled, chopped hard boiled eggs.

5. In a separate bowl combine mayonnaise, yogurt, mustard and hot sauce. Stir dressing into potato mixture.

6. Transfer to serving bowl and sprinkle with dill and paprika.

Caprese Salad

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Caprese salad is a classic. It is also a salad I see done poorly all too often. The star of the show is the tomato. The mozarella and basil are merely supporting characters. Only make cabrese salad when tomatoes are in season and pick the best you can find. Cut the fresh mozzeralla smaller than the tomato, the creamy goodness is just a counterpoint to the juicy ripe tomato. The dressing is very simple with just enough basil and garlic to let the tomato sing.

Slice the best tomatoes you can get your hands on.

Layer with much smaller slices of fresh mozzarella.

Salt and pepper generously.

Vinaigrette-

2 Tablespoons white wine vinegar

1-2 cloves garlic minced

6-8 basil leaves chopped

1 teaspoon Dijon mustard

3 Tablespoons olive oil

Whisk first 4 ingredients together. Slowly whisk in the olive oil.

Pour the vinaigrette over the tomato and cheese.

Awesomeness ensues!

Roasted Beet Salad

Beet Salad

Beet Salad

I love roasted beets! I got beautiful golden beets at the Farmers’ Market this morning. My favorite way to serve beets is as a simple salad.  Use red or golden beets but the golden are a little sweeter. I used feta cheese today but goat cheese is also very good here. I don’t add the cheese till I am ready to serve when I am using red beets, as the cheese turns a bright shade of pink.  Save the beet greens and cook as you would other greens…double the value. Things don’t get much easier than this recipe.

Roasted Beet Salad

1 bunch of beets

1/4 cup olive oil

1 Tablespoon white balsamic vinegar

2 ounces feta or goat cheese crumbled

Preheat oven to 400 degrees

1. Roast  beets 1 hour covered with foil. Allow to cool. Peel off the skins.

2. Slice the beets. Toss with vinegar and oil.

3. Top with cheese, salt and pepper.

 

Fava Bean Salad

Fava Bean Salad

Fava Bean Salad

This is a quick and tasty salad that is a little different. Something new and tasty. The favas are shucked and peeled but that doesn’t take long. The peas may be raw fresh or thawed frozen.

Fava Bean Salad

  • Servings: 4
  • Difficulty: easy
  • Print

2 cups shucked fava beans

1 cup peas

1 1/2 cups green beans cut into one inch lengths

Zest and juice of one lemon

1/2 cup olive oil

1/2 cup crumbled feta cheese

A couple sprigs of mint

1. Drop favas into boiling water for 3 minutes. Drain and put in ice water till chilled. The peels will slide right off if you slit one end.

2. Boil the green beans 3 minutes and shock in ice water to chill.

3. Combine the favas, peas and beans in a bowl.

4. Whisk the lemon zest, juice and olive oil in a small bowl. Season with salt and pepper.

5. Pour the dressing over the beans and toss. Top with feta cheese and chopped mint.

Tuna and Cannellini Bean Salad

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Tuna and Cannellini Bean Salad

This is my version of a classic summer comfort food. Tuna and cannellini bean salad is light yet filling. Plus it goes together in a matter of minutes. All that is needed to complete the meal is some good bread and butter.

Tuna and Cannellini Bean Salad

  • Servings: 4
  • Difficulty: easy
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Dressing

Juice and zest of 1 lemon

3 Tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon red pepper flakes

salt and pepper to taste

1. Whisk together all ingredients

Salad

2 cans tuna in olive oil drained

2 cans cannellini beans drained and rinsed

10-12 cherry tomatoes halved or quartered

1 large shallot minced

6 cups baby arugula

5-6 leaves of basil sliced

1. Combine tuna, beans, tomato and shallots. Toss with dressing.

2. Arrange arugula on 4 plates. Top with salad and garnish with basil

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