Caesar Salad Dressing

We are having a run of spectacular summer-like weather right now.

We dusted off the grill (on our NEW DECK! At our NEW HOUSE!!!) and dug out our bags of charcoal this weekend.

As soon as the chicken was settled into its marinade I knew I wanted to have grilled caesar salad along side. We make this pretty often, but I usually dress it with store bought cesar. But, as we were breaking in a new home I decided to try my hand at the real stuff - with loads of anchovies and an egg yolk. I read about 2 dozen recipes. In the end, I took what I thought was best from them all and just went for it. The results were great. Creamy, garlicy, a touch salty. The slightly charred romaine wilts a bit and just soaks up the garlicy dressing.

I whizzed this up in the blender and let it rest a few hours before serving. The garlic flavor intensifies with the rest.

Makes about one cup
Caesar Dressing
2-3 cloves of garlic
juice of one large lemon
1 egg yolk
1 tablespoon honey
squirt (a teaspoon?) of dijon mustard
5-10 anchovy filets - drained of oil
1/2 cup olive oil
salt and pepper

1. Add garlic, lemon juice, egg yolk, honey,  mustard and anchovies to the blender. Blend about 30 seconds.
2. Add olive oil and blend about a minute, or until it begins to thicken and becomes pale yellow.
3. Taste and adjust seasoning with the salt and pepper.

(To grill the romaine, slice heads in half length-wise. Put cut side down on the grill ( off the direct heat)from 2-3 minutes, or until slightly charred. Douse with dressing, and sprinkle with shaved parmesan cheese.)

Accidental Yummy

This is what happens when life gets crazy and you are supposed to bring a side dish to a potluck.

I had made a pot of quinoa in a fit of healthiness which has been sitting in the fridge. I will admit to being prejudice against quinoa. It is too hip for its own good. All healthy and full of protein. It is like the doll of Pinterest. :) I also don't really like the taste...unless in this soup, or dressed with a sweet dressing.

We were running late. Entertaining the kiddo, caring for our sick pug, and working on our yard the day flew by. Before I knew it I had 20 minutes to get a side dish, myself and the kiddo ready to run out the door. With a quick glance in the cabinets I came up with a small sweet tater, half a sad onion, a few stalks of celery and the tail end of some fennel.

Employing my favorite cooking method (ROASTING!) I cubed up everything up very small (knowing I didn't have much time to roast the veggies) and threw them onto a baking pan and into the oven they went for 15 minutes at high heat.

I tossed the roasted veggies and quinoa together with a quick vinegrette and we ran out the door.

Only 15 minutes late. :)


It wasn't until we sat down to dinner that I actually tasted the final product. I was pleasantly surprised with the outcome! The roasted veggies and sweet dressing complimented the the texture of the quinoa. A surprise hit.

This is barely a recipe, but you get the drift.
Roasted Quinoa Salad
4 cups cooked quinoa
drizzle of olive oil
3-4 cups assorted veggies, chopped very small
(Ideas: sweet tater, carrots, onions, garlic, celery, fennel, zuchini)
2 tablespoons olive oil
2-3 tablespoons balsamic vinegar
1 tablespoons honey or agave syrup (or maple??)
salt and pepper

Preheat oven to 400 degrees
1.  Lay vegetables in a single layer on a baking tray. Drizzle with olive oil.
2. Bake 10-20 minutes until all the vegetables are browned.
3. In a large serving bowl combine quinoa and roasted vegetables. Dress with olive oil, balsamic, honey and salt and pepper. Toss well. Taste and adjust seasoning as needed.


PS. Don't forget to enter my OXO salad dressing shaker!
PSS. I still have a few spots available in my Sooper Summer Cooking Camp. Check it all out here.

Salads and a Give Away!!!

Big bowl of arugula with anchovies :)

As Spring warms up toward summer the greens in the garden are starting to pop. I have been trying to make a habit of eating a big salad each day for lunch.

Right about the time I started this habit, OXO contacted me to test out their Good Grips Salad Dressing Shaker. It is part of their Healthy Eating Tools series. I had been in the habit of just drizzling a little olive oil with lemon juice or vinegar on my salad, but decided to give this a try.

For me the biggest thing I was looking for was was this tool more useful then the billion and half mason jars I keep around. In general, OXO is my go-to company for kitchen goods. I love that their items are inexpensive, strong and always useful! Their mandoline is probably one of my favorite tools in the kitchen.

I admit I wasn't sure I was going to really need a salad dressing shaker.

Turns out, I was wrong. What I like the best about the shaker is that I can make up a whole jar of balsamic vinegrette rather then a little bit at a time. This made it that much easier to whip up a salad each day, helping me stick to my healthy habit. It is also far easier to pour from then the mason jar. Another bonus, the shaker travels well. I threw it into a bag with a salad when we headed out to a potluck. It never leaked!

I have another Good Grip Salad Dressing Shaker to give away to a Farmer Jo reader! Just in time for Summer!

To enter: 
Please be a follower of Farmer Jo

Please leave a comment with your favorite salad or salad dressing, AND an email address so I can contact you.
I will chose a random comment on May 31st. If the winner doesn't respond is 48 hours I will pick another winner.


I did receive the 2 shakers for free, one to try out and one to give away. Thanks OXO!!

Shrimp Endive Salad with Lemon Cream Dressing

Justin and I were lucky enough to have a date night a few weeks ago. We went to Grain and Gristle, a cute little pub with amazing food and tons of pickles. I love any place with loads of pickled things! (Even though I think the restaurant name is a bit unfortunate, the place is stellar and I would recommend it!)

While there I had an endive salad with shrimp. The combination of crunchy bitter endive and the sweet shrimp was made even tastier by the creamy, lemon dressing. I had to replicate it. It took a few tries to get the dressing right, and needed real cream, not a low-fat alternative. Also, using a meyer lemon made the dressing much more delicate and fragrant, but using a regular lemon and adding a spoon of white sugar worked just as well.

This makes plenty of dressing, enough for a few salads. Save it in the fridge for about a week. 

Shrimp Endive Salad with Lemon Cream Dressing
1 shallot, very finely chopped
Juice from 2 meyer or regular lemons (2 teaspoons white sugar if using regular lemons)
1/3 cup olive oil
large pinch of kosher salt
1/2 cup heavy cream
2 heads of endive, separated and laid on a serving platter or individual plate
1/2 - 1 lb shrimp, cooked and peeled.

1. In a jar, add shallot and lemon juice. Let rest 10 - 15 minutes. This will soften the shallots.
2. Add olive oil, (sugar), and salt to jar. Put on the lid and shake until it starts to emulsify (get a bit thick). Add cream and gently stir to combine. Don't shake the cream too much.

3. Separate endive leaves and lay them on a serving platter or individual plate. Divide shrimp onto the plate or platter.
4. Drizzle with dressing.

Enjoy! 

Cabbage Salad with Orange Vinaigrette

Every January the urge to eat fresh green things reappears after a December of baked goods and clementine oranges. But, it being winter, I don't crave delicate greens, I want crunch and sass and a sharp dressing. I repeatedly reach for cabbage.
Here are some past recipes:
Lemon and Parmesan Cabbage Salad
Sweet and Sour Red Cabbage
Rainbow Slaw
Four Flavors Cabbage Slaw


Today I forgot to take a photo of the finished salad, and the leftovers were a little less picturesque but probably more tasty. I added red onion for a pop of color, but did a quick pickle with a splash of vinegar and orange juice.

As is my mantra these days, this salad is a great make ahead to do during, say, someone's nap. It will be ready to go by dinner.

Cabbage Salad with Orange Vinaigrette
1/2 head green cabbage, thinly sliced
1 or 2 navel oranges, sliced (See easy way to slice here)
1/4 red onion, thinly sliced

1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon salt
2 tablespoons olive oil

1. In a small bowl or cup toss red onions with 1 tablespoon of the orange juice and the vinegar. Let rest at least 20 minutes. Stir once in a while.
2. Toss cabbage and oranges into a salad bowl.
3. When red onions are soft, remove and sprinkle over cabbage. In the same cup the quick pickles were made in whisk in the rest of the OJ, salt and olive oil.
4. Toss salad together. Can eat immediately or rest as long as needed. It will wilt over time, the texture will change. Toss before serving.

Beet Tabouli Salad

Growing up I thought beets were the worst vegetable on the planet. I was regularly forced to swallow a bite of pickled beets (my dad's favorite veggie) at the dinner table. I hated them. I thought they tasted like dirt with salt and vinegar mixed in. Not so appealing to a 10 year old.

Many years later, I was sitting in Justin's kitchen, watching him eat, no inhale, pickled beets out of a can. Knowing that I was already in love with him I knew I had to make him some REAL pickled beets so that he wouldn't have to eat them from a tin can anymore. Since then I started trying beets again, slowly but surely I have developed a love for the deep purple root. Now I adore the earthy taste, especially when kicked up with a bit of salt and vinegar.

This week I canned 10 jars of pickled roasted beets. (Recipe: here. This is basically what I did, only with more garlic, rosemary and regular vinegar. Pretty much. That may need to be another post.)

Tabouli is a summer salad favorite because it doesn't require any cooking and is so light and refreshing for dinner or lunch. I also love making this to bring as my school lunch because it improves over night. Adding canned, roasted, or fresh shredded beets to the salad gives it an unusual, but delicious, twist.

I used fine bulgur wheat, which I found at an speciality store. I think it can also be found, in bulk at places like Whole Foods. Bulgur wheat has the same earthy quality as the beets so they are a great match.

Beet Tabouli Salad
1 cup fine bulgur wheat
1 1/2 cups hot water
3 tablespoons olive oil, plus maybe more
juice of one lemon
salt
1/2 onion, finely diced
1 cup or more, finely diced beets
2 cups parsley, finely chopped
optional: one cucumber, finely diced

1. In a large bowl add bulgur, hot water, and olive oil. Let rest until the water is absorbed, about 20 minutes. If the bulgur still seems hard or dry, add more water.
2. When bulgur is soft, fluff with fork and mix if the rest of the ingredients.
3. Taste. Adjust dressing with more salt, olive oil or lemon juice.

Raw Zucchini Salad with Black Pepper Vinaigrette

We went out to dinner for my birthday and I decided to be brave and try a raw zucchini salad. I have never eaten raw zucchini or had interest in trying it. I had a feeling it would be bitter or odd textured. Well, I was in for a surprise!

I had no idea just how delicious and delicate it would be.

I am so glad I stepped out of my comfort zone and gave it a try. The next night I pulled out my mandoline and sliced a medium sized zucchini as finely as I could - into long ribbons. I tossed it with a simple vinaigrette and added a sprinkle of parmesan cheese.

With gardens booming with zucchini and farmer's markets hocking them for cheap you have nothing to lose. Give this salad a try. What did you think? Please report back. Am I crazy to think this tastes great?

Raw Zucchini Salad with Black Pepper Vinaigrette
1 medium zucchini
juice from 1/2 a lemon
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon white sugar
1/4 cup olive oil
1/4 or more grated parmesan cheese

1. Using a mandoline or a very sharp knife, cut the zucchini into long ribbons. Down the length of the vegetable.
2. In a small bowl or glass whisk the lemon juice, salt, pepper, sugar and olive oil.
3. Using your hands toss the ribbons in the dressing. Arrange on a serving platter and sprinkle with the cheese. Eat immediately. The zucchini will soften up and release water if it rests too long. It is still good, just a little different texture.

Grilled Corn Salad

I am having really mixed feelings about my blog lately. On one hand this is my place to share and store my cooking ideas. It is really just for me. I refer back to my own recipes often, looking back on my life and what was happening at that time.

But, I love that I have regular readers and hope they enjoy the few minutes a week they spend here. It thrills me when someone leaves a comment. On the other hand, I am also a little disappointed in myself that I wasn't able to "step-it-up" when I had all those new visitors when my little blog got some press. Of course I secretly would love tons of readers and a little bit of fame. But, as someone pointed out, my photos suck. And good photos attract readers, because, let's be honest, food blogs are a dime a dozen. I am no photographer, a medicore writer, and an untrained cook. But, man, do I love to cook. :)

So all this is to say, thank you for reading my blog. And thank you for putting up with my crappy photos. I hope you at least like the recipes you try from here. :)

Okay, onward and upward!
This is a simple Summer salad that is worth the little extra work of cutting the corn off of the cob. I feel like a broken record, but I am constantly looking for easy, healthy, make ahead recipes these days. I found organic corn on sale 3/ $1 and I bought a huge armload of them. I adore good sweet corn. I grew up next door to a small farm owned by an amazing man, Mr. Miner. (I have written about him before).

During the summer my folks would put a big pot of water on the stove and send me out into Mr. Miner's corn field. He had taught me how to check for ripe corn by squeezing the top of the cob to see if it felt full of kernels and to make sure the silk was darkened and dry. I would collect an ear for each of us and race back to the yard. We would shuck them on the back step and drop them into the pot of bowling water. This corn was sweet as sugar and so fresh. Dripping with melted butter it was better than chocolate cake!

When I met Justin he introduced me to grilling corn. We just toss the unshucked ears of corn onto the grill.  Five minutes later they are perfectly cooked. I highly recommend trying this method of cooking corn if you haven't tried it.

This salad is easily doubled, tripled, etc and is great the next day! (It is a great way to use up leftover cooked corn too).

Grilled Corn Salad
4 ears of fresh corn, unshucked
large handful basil leaves, thinly sliced
2 tablespoon apple cider vinegar
sprinkle of kosher salt

1. Over hot coals, arrange corn on the grill. Turn about each minute or until all sides of the corn leaves as charred. This should take about 5-6 minutes.  Remove corn from grill and let rest about 10 minutes until cool enough to touch. This will also let the corn steam a bit more.
2. Once cooled, peel back leaves and remove all the corn silk. Using a sharp knife remove the kernels from the cob. After the kernels are removed I like to rub the back of a knife back and forth on the cob to remove the corn "milk".
3. Toss corn with basil and vinegar in a bowl. Taste and add salt if you feel it needs some.

Hmmmm, Summer in a bowl!

Jam Dressing

 

Photo by Amy Wing

I don't know about you but I am a huge fan of jam. Eating it, canning it, licking it off of toast. I think I learned that from my dad who eats a bit of toast with his jam.

Two summers ago I experimented with interesting jams. I now have a few jars of them sitting around and want to use them up. I have started using them as bases for salad dressings. I generally like sweet dressings (poppyseed dressing, I am talking to you!) so a sweet fruity base fits my preferences.

Photo by Amy Wing

I have posted about fig jam vinaigrette here. This recipe is slightly different then the following because it using balsamic vinegar rather then rice vinegar. The strong fig flavor can handle the darker vinegar. For lighter jams I think a bit of lemon juice and rice vinegar provide just enough bite to let the fruit shine through.


In these pics I am using a pear ginger jam I made two summers ago. It was used to dress a grain salad I will be posting, but is also great on a green salad.

Photo by Amy Wing

Experiment with different jams and let me know what you think. I imagine apricot would be lovely with roasted veggies. Blueberry with a steak salad would be fancy, and strawberry over spinach and goat cheese would be very Springy.


Thank you Amy Wing for these beautiful photos!

Basic Jam Dressing (Makes about 1 pint)

1/4 - 1/2 cup jam (start with less and add more until the flavor pops)
1 cup rice vinegar (not salted vinegar)
juice of 1/2 a lemon
1 tablespoon dijon mustard
1 clove of garlic minced
a bit of fresh herbs if you have them
1 tablespoon kosher salt (use less if using table salt)
1/2 cup good olive oil

1. Add all ingredients, except oil, into a clean pint jar. Close with a tight fitting lid and shake well.
2. Add olive oil and shake until it appears slightly thick.
3. Taste and adjust jam if needed.


Store in the refridgerator and shake well before using.

Other jam recipes:
Jam Thumbprint Cookies
Grilled Figgy Sandwiches
Fig Jam
Daily Yogurt
Roasted Tomato Jam

Fried Goat Cheese

While reading a favorite blog, the author mentioned frying up rounds of goat cheese to use as salad toppers. I was immediately drawn to this idea - imagining a crispy exterior giving way to a creamy, warm, gooey, cheese interior.

These are extremely simple to make and surpassed my expectations in flavor and texture. I tossed some greens in a simple dressing, added a few sliced beets, then topped each salad with 2 rounds of cheese. As you break the crust, warm cheese oozes out, taking the salad from good to O.M.G! Justin and I gobbled our salads in silence.

I made the rounds slightly larger then a quarter. Each was about a tablespoon of cheese patted into rounds. Each round is dipped in beaten egg then rolled in bread crumbs. I used pre-seasoned bread crumbs, but homemade crumbs or even panko would be great. Plan at least two rounds per person, plus an extra for the cook. :)

(These would fancy up a Valentine's Day dinner!)
Fried Goat Cheese Rounds
1/2 cup or more goat cheese, depending on number you are making
small handful fresh herbs, minced
 1 egg, beaten
1/2 or more breadcrumbs (if using homemade I would add a bit of salt or herbs)
1-2 tablespoons olive oil

1. Shape goat cheese rounds. Roll in fresh herbs.
2. Dip rounds into egg then coat in bread crumbs.
3. Heat olive oil in a nonstick pan over medium heat. Fry each round about 1 minute on each side or until golden brown. Serve hot.


PS. If you are a new visitor, please become a follower! It thrills me to see new visitors joining my site. 

Roasted Cauliflower with a Parsley Vinaigrette

I am a die hard fan of roasted cauliflower. It is in regular rotation in the kitchen, but I had to admit I was getting a little bored with the same flavor combination. Luckily, inspiration came when being treated to dinner by a family member at Ken's Artistian Pizza. We had roasted cauliflower tossed with a parsley vinaigrette. I started trying to duplicate it immediately - the sweet cauliflower, with the bite of vinegar and garlic and the smooth parsley made a perfect taste sensation.

This is really easy to make and is equally delicious hot, cold, or room temperature. To make it even easier the cauliflower can be hot or cold when tossed with the dressing. So add it to the list of great salads to make during the afternoon nap!

Roasted Cauliflower with Parsley Vinaigrette
1 or 2 heads of cauliflower, sliced into bite sized chunks
3 Tablespoons, olive oil, divided
1 tablespoon apple vinegar
1 clove of garlic, smooshed
1 large handful of parsley, finely chopped
salt and pepper to taste.

Heat oven to 350 degrees
1. To roast cauliflower, spread 2 tablespoons of olive oil on a baking sheet. Toss cut up cauliflower on to sheet to coat lightly with oil. Roast in oven for 20 - 30 minutes until lightly browned.
2. While cauliflower is roasting, in a small bowl whisk together 1 tablespoon olive oil, vinegar, garlic, parsley, and a pinch of salt and pepper.
3. Toss roasted cauliflower with vinaigrette.

Carrot Raisin Salad

When I started college I immediately met 2 amazing women who lived on my floor. We fell in together and while trying to figure out the ins and outs of a Freshman schedule all decided to take Russian Language.
At 8am.
4 days a week.
In a class of 8 students.
Total.
Did you know Russian has a totally different alphabet? I did not.

This class ended up being the toughest class I have taken, but also the most enjoyable. The three of us would tumble out of the dorm together while 99% of the campus was still asleep and walk into the little, cozy world of Russian Class 101. Magda, our professor, was a mix of brilliant teacher and mother hen. We learned so much, so fast (and the three of us developed a secret "Russian" language oh so useful at Frat parties!) and were soon in love with the language and our professor. Seeing as there were only 8 of us in the class, skipping or sleeping through it was not an option. You would be missed, and Magda would come looking for you after class, so you had better have a legitimate excuse. But, if you were sick, homemade soup would come your way as long as you promised to show up the next morning.

I only survived 2 years of Russian, but took away a love of the language, culture, and food. Each year Magda would host a party at her house and teach us to cook Russian dishes. I learned this carrot salad in her kitchen, beside my friends.

They have been on my mind a lot lately. As I celebrate my new son, both of them are also expecting their first babies. I can't wait to have a reunion and teach our little kids fake Russian swear words we made up at 18. :)

This salad is a great make ahead dish.  (You know to make during nap time so you can have something with dinner.) I actually think it improves with a little rest in the refridgerator. I shredded the carrots in the food processor, but you could use a mandoline or box grater. Whatever works for you. The sweetness of the raisins is a beautiful foil to the earthiness of the carrots.

(I have no picture of finished product)
Carrot Raisin Salad
4-6 carrots, grated
1/4- 1/2 cup raisins
1 green onion, sliced thinly
1/4 cup sour cream
juice of one lemon
1 teaspoon salt
1 teaspoon sugar

1. In a bowl combine carrots, raisins, and green onion.
2. In a small cup or glass whisk the sour cream with the lemon juice, salt and sugar.
3. Dress salad and toss to coat. Taste and adjust seasonings to preference.

Lime and Ginger Salmon with Rainbow Slaw

Last week someone listed off some ingredients that were in need of a recipe. I immediately thought of this combination of salmon and a red cabbage slaw. I had to try my idea out, so I headed to the store for similiar ingredients. It was my lucky day, avocados, limes, and wild salmon was on sale.

The meal isn't particularly "local" but it does use in season ingredients. Red (it looks purple to me, why do we call it red?) cabbage is at its sweetest right now, citrus is booming and avocados are ripe for the picking in California.

Lime and Ginger Salmon with Rainbow Slaw
1 lb wild salmon fillet
1 tablespoon grated fresh ginger
zest from half a lime
a squirt of lime juice
2 tablespoons brown sugar
large pinch of salt and some fresh ground pepper

Preheat oven to 350 degrees
1. In a small bowl mix all ingredients except for the salmon. It should be like a paste, if it is still crumbly squirt in a bit more lime juice.
2. I like to make a tin foil "boat" for my salmon fillets to make clean up easier. Tear off a piece of tin foil slightly larger then the salmon. Fold the sides to make a short wall the way around. This will keep any juices in.
3. Put salmon in the "boat" or onto a baking pan. Cover with the paste.
4. Bake 20-25 minutes or until no longer pink and the meat is flaky.

While Salmon is baking make Rainbow Slaw.
1/2 head of red cabbage, sliced thinly
1/2 cucumber, peeled and diced
1 red or yellow pepper sliced thinly
2-3 green onions, sliced into small rounds. Use both white and green
1 avocado, diced
1 handful of cilantro, chopped into small pieces
Juice of 1/2 a lime
1/4 cup rice vinegar
1 teaspoon white or brown sugar
A large pinch of salt

1. Toss veggies and herbs in a large salad bowl.
2. In a small bowl or juice glass whisk lime juice, rice vinegar, sugar and salt until everything disolves.
3. Dress the salad and toss to combine.

I served this up with brown jasmine rice. It was great has a hot dinner and tasted great cold the next day too!

Apple Salsa (and Pork Tenderloin)

A few months ago my grandmother-in-law sent me a recipe for duck with an apple salsa. The idea of apple salsa intrigued me. We are HUGE apple fans around here. We even mentioned apples in our wedding vows (I promised to find the crunchiest apple in the store for my honey).  The original recipe called for fresh peppers, cilantro and apple vinegar. I subbed in peppers from my freezer (from my summer garden) added a knob of ginger and the juice of half of a lemon. This is almost a Dark Day Challenge meal, but I think the lemon and ginger disqualify it from the 150 mile circumference around my home.

To accompany the apple salsa I cooked up a pork tenderloin which I rubbed with homemade apple butter, black pepper and balsamic vinegar. Together the salsa and the pork were crunchy, sweet, spicy, and just about perfect.  (If I do say so myself!) I microwaved some sweet potatoes to round out the meal.

Make the salsa first so the flavors can meld while the pork tenderloin is cooking.

Apple Salsa (Extremely modified from an unidentified recipe)
2 crunchy apples, minced
1 piece of ginger, thumb size, peeled and minced
1 jalapeno, seeded and minced
2 pablano or bell peppers, minced
2 green onions, or a shallot, or a small piece of onion
juice of a half of a lemon
large pinch of salt

1. Combine all ingredients in a bowl. Toss and set aside for at least 30 minutes to let flavors meld.

Appley Pork Tenderloin
Preheat Oven to 350 degrees


1 medium pork tenderloin  - mine was about the size of my forearm. (Yes, I should have weighed it...)
1/4 cup apple butter (or apple sauce would probably work)
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons balsamic vinegar

1. Combine apple butter, pepper, salt and vinegar in a small bowl. Whisk together.
2. Lay the pork tenderloin out in a baking dish. Rub the sauce all over the meat.
3. Bake at 350 degrees about 30 minutes, or until a thermometer reads 165-170 degrees.
4. Let meat rest for 5 minutes, then slice thinly and serve with apple salsa.

PS. I have been working on my kitchen photography. I feel like I am getting better - and the queen of the close-up.

One Year Ago: Arugula Salad

Green Papaya and Grapefruit Salad

I have been keeping us warm with some spicy Thai food this week, but this has left me with some odds and ends in the kitchen that need to be used up. I have been eating grapefruit nonstop (deathly afraid to let any of my stolen booty go to waste!) and came up with this crunchy, spicy, salty, bitter, sweet, and sour salad.

I have talked to some folks who read my blog and they mention that my recipes seem complicated, or have too many ingredients. Do you feel that way? I often just reach for what I already have in my pantry and start playing. I realize that not everyone has the obsessive condiment collection that I do, but I never thought of my recipes as complicated. Sorry!

Since I really do enjoy cooking Thai food I have a those ingredients ready all the time, which allowed me to bust this salad out in 10 minutes. I had 1/2 of a green papaya leftover from papaya salad and decided to experiment. This goes well with some roast chicken and rice, or some sauteed shrimp.


If you don't have access to green papaya you could easily substitute jicama.

Green Papaya and Grapefruit Salad
2 cups peeled, sliced or shredded green papaya or jicama
1 large grapefruit peeled and divided into segments. (Here is an easy way to do this)
1-2 thai chiles, or a jalapeno
2 tablespoons brown sugar
2-3 tablespoons fish sauce
1/4 cup toasted coconut

1. In a bowl combine shredded papaya and grapefruit. Squeeze any additional juice from the peel over the salad.
2. If you have a mortar and pestle crush chilies and brown sugar into a paste. I suggest starting with 1 chili because they are SPICY!! If you do not have a mortar and pestal finely chop a chili and combine with brown sugar.
3. Mix chili and sugar mixture with salad, toss with fish sauce. Add coconut and combine. Taste and adjust seasonings.

Grilled Figgy Sandwiches and a 4 Flavors Coleslaw

One of the best pieces of information I took away from Thai cooking school was to always balance the flavors in a dish. Sweet, Spicy, Salty, and Bitter. When these four are in balance a Thai recipe will really shine.

I have started applying this information to other meals as well. This is how a simple grilled sandwich went from good to really fabulous. The balance of sweet fig jam, spicy arugula, creamy goat cheese, and a slice of prosciutto elevated the sandwich.

No sandwich is complete without a salad! A red cabbage was waiting to become salad, so it got mixed up with napa cabbage, green onion, oranges, raisins, peanuts and a spicy dressing. Again it all hit a great balance of flavors, and in this case textures as well.

I am brainstorming more ways to balance flavors. Any other ideas??

Figgy Sandwich
For 2 sandwiches
4 slices of country bread
2 tablespoons of fig jam (or more)
4 tablespoons of goat cheese (or more - some people like a bigger sandwich!)
2 slices of prosciutto
1/2 cup small arugula leaves
olive oil, butter or nonstick spray

1. Divide jam, cheese, prosciutto, and arugula between the two sandwiches. I think you can do it. If you want more detailed... let me know :) Have you ever had to do the lesson where you write up instructions to make a peanut butter and jelly sandwich? Then someone has to follow your directions exactly and make it in front of the class? Harder then you think. It is a fun way to "torture" your students and eat messed up PB&Js.
2. There are a few options when it comes to grilling a sandwich. If you have a sandwich maker, I would use that. I don't, so I use 2 cast iron pans.
3. Heat larger cast iron pan over medium heat for a few minutes. Lightly oil pan and lay sandwiches into pan. Lightly oil the bottom of a second, smaller cast iron, or other heavy pan and put on-top of the sandwiches. Check for toastedness after a few minutes and flip. Be careful because the top pan will get hot too.
4. Slice and eat up!


On a cabbage sidenote, I have been teaching my youngest students about the different parts of a plant which are edible. This week I brought in a bag of cabbage and other assorted edible roots, leaves, stems, flowers and fruits. It was a blast seeing 7 and 8 year olds munching away on raw veggies while catagorizing them and using all sorts of new vocabulary. My favorite statement came from a little guy who had eaten so much raw red cabbage his lips were purple. He announced, "Cabbage leaves are better then chips! Do you think my mom will let me eat them at home?" Yes, little man, I am pretty sure she will!

Four Flavors Coleslaw
For salad
1/2 of a small red (or green) cabbage, sliced thinly
1 small napa cabbage, sliced thinly
One orange, peeled and sliced
2 green onions, sliced thinly
1/2 cup raisins
1/2 peanuts
sesame seeds to sprinkle over salad (optional)

For Dressing
Juice from 1/2 an orange
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon sugar
1 tablespoon grated ginger, or 1 teaspoon dried ginger powder
1 tablespoon of siracha or other spicy chili paste (you may want to start with less if you don't like things too spicy)
salt to taste

1. In a large bowl combine veggies.
2. In a small glass jar add dressing ingredients and shake until combined. Taste and adjust flavors.
3. Toss salad and let sit in the refridgerator for a least half an hour before serving. (So make this before the sandwiches!) Sprinkle with sesame seeds before serving.

Fig Vinaigrette

Do you remember my fig jam? It turned out a bit thicker then I expected, more like a paste then a jam. Natural pectin sure beats out the boxed pectin for stablizing power.

Even though it isn't very spreadable, we have still been enjoying the jam. It slices beautifully for a cheese plate and makes a pretty good fig newton.

I have been wanting to utilize the jam in other ways. I try to make most of my own salad dressing, mostly because it is so easy, but also it like to control the oil in it. When I had a few spoonfuls of fig jam left in the jar I added a spoonful of dijon mustard, a few glugs of balsamic vinegar and a couple spoonfuls of olive oil. I put the lid back on and shook it up. After a taste I added a bit of salt and black pepper.

Done!
The perfect Fall vinaigrette.
It is fabulous over a salad of greens, apples, nuts and a touch of blue cheese!

Simplified Salad Lyonnaise

I am so lucky to have friends with chickens. Friends with chickens who share those eggs! Those wonderful feathery ladies produce the best eggs. The yolks are dark and stand straight up, and the flavor is wonderful. I am sure this is a result of happy chicken living; organic feed, leftover veggies, grubs and bugs from the yard. As a result, we have been eating more and more eggs for dinner.

The first time I met my father-in-law I tried salad lyonnaise. We were having Left Bank in Larkspur, CA. I was extremely nervous and don't remember most of that evening, except for the salad. A warm bacon vinegrette drizzled over bitter frisee, topped with a poached egg. The salad blew me away and has stuck in my memory ever since.

I have always wanted to duplicate this recipe but I can't poach an egg. It always ends in disaster. When you are using precious neighborly eggs, the thought of wasting one is painful. I decided to try my baked egg technique, cutting the baking time down to 6 minutes. The result was great. The whites were a little stiffer then a poached egg, but the yolk still ran to mix with the vinaigrette. Don't be afraid of this salad! It is wonderful!

This makes 4 starter salads, or 2 dinner sized salads. Cook one egg for each plate.


Salad Lyonaise
2-4 eggs
6-12 thin slices of baggette or some quality croutons
1 garlic clove, sliced in half
2 slices thick cut bacon, sliced into small pieces
4-6 green onions, white and green, cut into 1/2 inch pieces
2 teaspoons whole grain mustard
1/3 cup red wine vinegar
1 or 2 heads of frisee lettuce, depending on size

1. To bake the eggs: Heat oven to 350 degrees. Grease muffin cups. Crack an egg into each cup. Put in oven, set timer for 5 minutes and check at that point. You may need to let it go another minute or two. You want the whites set, but the yolk still runny.
2. To make vinaigrette: Heat a small sauce pan over medium heat. Add bacon and garlic, when it starts to sizzle add green onions. Cook 2 minutes. Remove garlic.
3. Stir in mustard and vinegar. Turn heat to low and allow to simmer until eggs are set.
4. Divide frisee among plates. Divide thinly sliced bread among plates. Top with an egg and drizzle with hot dressing. Serve immediately.
5. I like to add an additional sprinkle of french sea salt which adds a wonderful crunch to the gooey egg.

Lemongrass Salad

This is the best recipe I learned in Thailand; lemongrass salad. It involves tons of chopping and prepping, but the end result is worth it. This salad will sing in your mouth.

The textures: crunchy, soft, and rough.

The tastes: sweet, salty, sour, and spicy all together.


Ingredients can be found at any Asian market with a fresh vegetable section. Fried shallots can be found among the other dried veggies and mushrooms. These keep really well in the fridge. Dried shrimp are not as scary as they sound. They are sort of like anchovies in Italian cooking. Buy the smallest you can find, perferably not bright pink, which means they have been dyed. In this dish you barely notice them, they just add a certain richness and balance. Without them the salad just isn't the same.

This recipe is all about proportions. This makes enough for 4, or 6 as appetizers. I would suggest making a double batch of the dressing and keeping it in a cleaned jam jar. It is also great brushed onto chicken before grilling.

Lemongrass Salad
4 tablespoons fish sauce
6 tablespoons sugar
4 stalks lemongrass, cut into very thin rings. Stop when the purple rings stops appearing in your circles
2 fresh shallots, chopped very finely
1 carrot, peeled and chopped very finely
1 lime, 1/2 cubed with peel into tiny cubes, 1/2 for juice
8 tablespoons ginger, peeled and chopped very finely
8 tablespoons roasted peanuts
1-2 shakes of red chili flakes
4 tablespoons dried shrimp
4 tablespoons fried shallots
4 tablespoons toasted, not sweetened coconut
1 head of leaf lettuce

1. In a small sauce pan mix fish sauce and sugar. Simmer until sugar is disolved. This will form a syrup. Remove from stove.
2. Mix all the ingredients together, except for the lettuce leaves. in a medium sized bowl.
3. Add fish sauce dressing and stir until combined.
4. Taste. If needed add some more lime juice or dressing.
5. Plate onto a serving dish. Serve with lettuce leaves.
6. To eat, spoon some salad into the lettuce. Wrap lettuce around it and pop into your mouth.

Do you think you will give this a try? Let me know what you think.

Arugula Salad with Orange Miso Dressing

This salad happened by accident, but it is a happy accident. The slightly sweet dressing coating the spicy arugula is a great combination. The salad utilizes the citrus which is flooding into the stores right now. I use good ole navel oranges for this recipe, but I am sure any sweet citrus would hit the spot.
This makes enough dressing for 2-3 salads, depending on how big you make them. We usually use about 4-5 cups of greens in a dinner salad. We rarely have leftovers.

I like to mix this up in a small mason jar. Just shake before using.
Orange Miso Dressing
2 heaping teaspoons white miso paste.
1 tablespoon olive oil
1/4 cup rice vinegar
1/2 cup orange juice, fresh squeezed prefered
1 tablespoon salt

Shake well until combined.

Arugula Salad Serves 2 -3
4-5 cups arugula
2 green onions, chopped finely
1/4 cup lightly packed chopped cilantro
1 sliced orange
A few tablespoons of orange miso dressing

Toss to combine. Eat immediately.