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Posts Tagged ‘salad’

To be happy I need a generous daily dose of straight up greens, relatively unaltered and preferably raw. Here’s what it looked like today.

Kale and wakame salad.

Ingredients

  • 1 bunch kale, chopped
  • 20 gr wakame seaweed, rehydrated and drained well
  • 3 scallions, sliced thinly
  • 30 ml raw tahini
  • 30 ml toasted sesame oil
  • 30 ml wheat free tamari
  • 45 ml rice wine vinegar
  • 60 ml water
  • 15 ml sriracha hot sauce
  • 1 clove garlic
  • 3 cm piece of fresh ginger
  • 45 ml sesame seed

Clean and chop kale. Rehydrate wakame in plenty of warm water until tender. Drain well. Thinly slice scallions. Combine these 3 ingredients in a large salad bowl.

Put tahini, sesame oil, tamari, rice wine vinegar, water, sriracha, garlic and ginger in a blender and process until creamy and smooth. Pour the dressing on the salad, adjust seasoning to taste and sprinkle with sesame seeds. Let sit for an hour for flavours to combine.

Unlike many other salads, this one keeps well in the fridge overnight.

serves 6

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I’ve been too busy to blog lately so I’ve got some catching to do with the spring recipes… This one is from mid-April when the wild violets were in bloom.

I love cooking and eating wild food. This simple salad is made of market bought “wild” arugula and small pea shoots augmented with foraged wild garlic mustard, violets and sassafras flowers, topped with almonds slivers, black sesame seeds and cherry tomatoes. The dressing was a simple vinaigrette made with olive oil, Dijon mustard and white wine vinegar.

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Here’s a simple spring salad which I quickly put together when I got back from the market this weekend. The radish sprouts and arugula flowers added some colour and a nice kick to the mild spinach.

Ingredients

  • 150 gr (5.5 oz) Baby spinach
  • 50 gr (1.75 oz) Sunflower sprouts
  • 50 gr (1.75 oz) Japanese purple radish sprouts
  • 25 gr (0.88 oz) Arugula flowers
  • 8 Fingerling potatoes, cut in half and boiled
  • 2 French shallots, thinly sliced
  • 60 ml (4 tbsp) Capers
  • 20 Pecans halves, lightly roasted
  • Maldon salt to taste

For the dressing:

  • 60 ml (1/4 cup) Extra virgin olive oil
  • 15 ml (1 tbsp) Jerez vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • 1 garlic clove, crushed

To make dressing combine all ingredients in a bolw and wisk until smooth.

Assemble greens on individual plates. Arrange potatoes around it, top with pecans, shallots, capers, add Maldon salt to taste. Add dressing and serve right away.

Serves 4

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How many times can I post variations of beet salad you ask? Many, obviously! I just don’t tire of beets. If it isn’t the case for you, please come back later, I will have other non-beet posts up soon.

Golden beets with homemade soy “cheese”

These gorgeous little golden beets were baked whole, peel on, in a covered cast iron dutch oven, thus saving the aluminium foil from the trash can and concentrating the delicious flavour of these awesome roots. Once they’re cooked and cooled, the peel comes off super easily.

In this recipe, the faux cheese is leftover vegan ricotta beefed up with a little fermented bean curd for added sharpness. Cashew cheese or creamed Dr Cow aged cashew cheese would also be very good matches here. Finish with a drizzle of good olive oil, smoked Maldon salt and some chopped parsley.

Enjoy your beets!

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Or pretending I’m in Rome.

Leafy greens are some of my favourite vegetables and I always love a good salad. This one’s quite the treat as the main ingredient is not only seasonal (nov-feb) but also only grown in Rome, which means it’s hard to come by, unless of course you live in Rome.

Ingredients

1 kg (2.2 lbs) puntarelle
8 dry cured black olives, pitted
3 fresh garlic cloves
juice of 1/2 lemon or white wine vinegar
extra virgin olive oil
salt & pepper to taste

Preparation of this delicious, crunchy and slightly bitter green is a bit of a pain and quite time-consuming but when I find this little treasure I’m happy to oblige.

Remove all outer leaves. Separate the shoots and using a sharp knife cut one by one, into thin ribbons. Then soak in cold water for 3-5 hours to curl.

Prepare a vegan version of the classic accompanying dressing by pounding in a mortar, garlic and olive until you have a paste. Add a good splash of lemon juice and plenty of very good olive oil.

Drain the puntarelle, dry with a kitchen towel or spin-dry carefully. In a bowl, combine the dressing and the puntarelle, tossing well. Allow to sit for about 30 minutes. Serve with more olive oil (if necessary), black pepper and sea salt to taste. Blood orange segments would make a nice garnish.

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More country vacation food…

mesclum

The deers were kind enough to leave me some mesclum. No recipe here, just pretty greens.

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