Posts in Salads
Mixed Greens Salad with Celery, Radishes, Black Beans and Cotija with Whole Grain Mustard Cilantro Dressing
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This salad spotted with crunchy celery and peppery radishes is lovely for a light lunch or had for dinner with chicken charred on the grill, herbed salmon or juicy flank steak. It’s quick to toss together with just a minute or two of chopping and this whole grain mustard cilantro dressing is both delicious and easy to whip together.

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Mixed Greens Salad with Celery, Radishes, Black Beans and Cotija

  • Several handfuls mixed leafy greens

  • 1 celery stalk (8 ribs)

  • 1 15 oz can black beans, rinsed and drained

  • Four radishes

  • Cotija cheese, grated

    Slice the celery ribs at a diagonal and thinly slice the radishes. Pat dry the beans. In a large bowl, combine all ingredients and add grated cotija to taste. Toss with spoonfuls of the following dressing:

Whole Grain Mustard Cilantro Dressing

  • 1 tablespoon whole grain mustard

  • 1 tablespoon honey

  • 3 tablespoons sherry vinegar (or other dressing vinegar)

  • 4 tablespoons olive oil

  • 2 sprigs of cilantro, leaves and stems finely chopped

  • Salt and pepper, to taste

    Whisk together the mustard, honey, and vinegar until combined. While whisking vigorously, slowly drizzle in the olive oil. Stir in the chopped cilantro and add salt and pepper to taste. Alternatively, place all ingredients in a mason jar, secure the lid, and shake until combined. You may adjust the sweetness/tartness by adding more or less honey and vinegar.

Cauliflower, Potato, White Bean and Arugula Salad with Mint and Roasted Garlic Tahini Dressing
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I have a habit of making a salad of arugula and roasted vegetables at least twice a week. I like to use whatever’s in my pantry, usually potatoes and sometimes white beans for extra substance, along with whatever fresh vegetables I have on hand. This time, a head of cauliflower was asking to be used and so into the oven it went with the potatoes. After roasting, the potatoes become browned and slightly crisp and the cauliflower’s charred florets impart a wholly different, deeper flavor than had it been tossed in the salad raw. The dressing splashed over it all at the end has an interesting mélange of ingredients that don’t seem to go together at first, like mustard and mint leaves, but I promise it’s delicious. I adore using tahini in dressings as it gives it the creamiest texture without being heavy to any extent. A whole head of garlic that’s roasted along with the vegetables is blended in with the dressing, coating each bite with a bit of its savory personality.

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Cauliflower, Potato, White Bean and Arugula Salad with Mint and Roasted Garlic Tahini Dressing

For the salad:

  • 1 head cauliflower, chopped

  • 5 small Yukon gold potatoes, chopped in approximately 1 inch pieces

  • 6 cups arugula

  • 1 can cooked white beans, such as navy beans, great northern beans or cannellini beans

  • 1/2 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • Olive oil

  • Salt and pepper

For the dressing*:

  • 1 head of garlic, roasted with the vegetables

  • 4 tablespoons tahini

  • 1/4 cup packed fresh mint leaves

  • 1/2 cup filtered water

  • 1 tablespoon coconut aminos or soy sauce

  • 4 teaspoons apple cider vinegar (or other light colored vinegar)

  • 2 teaspoons maple syrup

  • 1 teaspoon mustard

  • Salt and pepper, to taste

*This will give you a good amount of dressing; save the extra in the fridge for another day. For a plain and pure tahini dressing with only four ingredients, try this one instead.

Preheat the oven to 420 degrees.

Place the cauliflower and the potatoes on separate baking sheets. Sprinkle the chili powder, cumin, and paprika over the cauliflower and drizzle with a generous amount of oil and toss to coat. Toss the potatoes with oil as well, tossing to coat. Spread the cauliflower and the potato evenly in their pans to ensure even browning. Top both pans with salt and pepper. Chop the head of garlic (for the dressing) in half and place in aluminum foil, drizzling with olive oil to coat. Fold the foil into a packet and place it on one of the baking pans with the vegetables. Roast the cauliflower, potatoes, and garlic in the oven for 35 minutes or until the potatoes are golden and the cauliflower is ever so slightly charred. Remove the garlic from the foil and allow to cool.

Warm the beans in a small saucepan or in the microwave. Add salt and pepper to taste.

To make the dressing, place all ingredients in a food processor or small blender, squeezing the roasted garlic out of its skin. Pulse until combined. Should you not have a processor or blender on hand, Whisk the liquid ingredients together, finely chop the mint, mash the roasted garlic, and then add the mint and the garlic to the liquids and whisk. Add more water depending on the desired consistency of the dressing. Add salt and pepper to taste.

Place the arugula in your serving dish. Add the potatoes and cauliflower (now slightly cooled), the warmed beans, and a splash of the dressing. Toss to coat, and serve.

Brussels Sprout Panzanella
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Panzanella is a scrumptious Tuscan salad of leftover bread tossed with tomatoes and possibly onions along with cucumbers, topped with basil and finally dressed with olive oil and vinegar. I chose to make a wintry version featuring roasted brussels sprouts with wispy ribbons of spinach throughout. It’s a wonderful way to use day-old bread and create a tasty little dish. This would be lovely for lunch or as a side for fish fillets cooked with lemon slices and olives or roasted chicken with plenty of herbs.

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Brussels Sprout Panzanella

for the salad:

  • 1/2 boule sourdough or French bread, cut into roughly 1 inch pieces

  • 4 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 lb brussels sprouts, halved

for the dressing:

  • 1 teaspoon dijon mustard

  • 2 tablespoons white balsamic vinegar

  • 1/4 cup olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon lemon zest

  • Pinch of pepper

Preheat the oven to 420 degrees. Spread out the Brussels sprouts on a baking sheet and drizzle with 2 tablespoons olive oil. Roast for twenty minutes.

Heat 2 tablespoons of the olive oil in a large skillet and add the garlic, then add the bread. Stir to coat and allow the bread to toast in the oil for about five minutes or until crunchy.

Combine the cooked Brussels sprouts and toasted bread in a large bowl. Whisk together the dressing: first the mustard and vinegar, then slowly drizzle in the olive oil while quickly whisking. Add the salt, lemon zest, and pepper then dress the salad - you may have a bit of dressing left over, depending on your preference. Add more salt and pepper to taste. Serve at room temperature.

SaladsAdelle EsborgComment
Roasted Pumpkin and Arugula Salad with Feta, Cranberries, and Sweet Shallot Dressing
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Pumpkin dishes served in the fall are usually sweet, made in the form of spiced breads or pies with dollops of cream. Though pumpkin desserts are delicious with their comforting richness and cinnamon scents, I enjoy trying my hand at incorporating this festive and well-loved squash into savory dishes.

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As warmer, heavier, and heartier meals begin to don the table as temperatures slowly drop, sometimes making a meal of a salad with a light dressing is a welcome departure from beloved pastas and roasted proteins. To celebrate the season and help it to be a bit more filling, roasted pumpkin is tossed with peppery arugula and tart dried cranberries.

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Creamy feta and crunchy pumpkin seeds bring texture and flavor to this salad, tossed with a sweet shallot dressing that compliments it all. If you can’t seem to find sugar pumpkins, butternut squash will do nicely. Simply prepare it in the same manner listed in the recipe below. And if you have a bit of extra time on your hands, making a batch of honeyed chili and smoked paprika pumpkin seeds is a great way to use up those pumpkin seeds.

Sincerely, Adelle

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Roasted Pumpkin and Arugula Salad with Feta, Dried Cranberries, and Sweet Shallot Dressing

For the salad:

  • 1 sugar pumpkin

  • 3 cups arugula

  • 1/3 cup dried cranberries

  • 8 oz feta, cubed

  • 1/4 cup pumpkin seeds

  • 4 tablespoons olive oil

  • 1/2 teaspoon pumpkin pie spice

  • Salt and pepper, to taste

For the dressing:

  • 1 shallot, diced

  • 4 tablespoons olive oil

  • 2 tablespoons honey

  • 3 teaspoons apple cider vinegar

  • 1/4 teaspoon dijon mustard

  • pinch of salt

Preheat oven to 400 degrees. Halve the sugar pumpkin, discard the seeds, and peel and discard the skin and stem. Dice the pumpkin into 1 to 1 1/2 inch cubes and toss with the olive oil, pumpkin pie spice, and a pinch of salt and pepper. Place on a baking sheet and roast in the hot oven for 25 to 30 minutes, until soft and slightly browned. Allow to cool completely before adding the pumpkin to the salad.

To make the dressing, whisk the honey, mustard, and apple cider vinegar together. Slowly drizzle the olive oil in while whisking until the dressing is emulsified. Stir in the diced shallot and salt, to taste. With the amounts listed, you may have dressing left over, so add it to the salad to preference.

To assemble the salad, toss the cooled pumpkin, arugula, dried cranberries, feta, and pumpkin seeds with the dressing to taste. Serve immediately.


SaladsAdelle EsborgComment