Posts tagged Salad

The dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.

You will not regret the trek to your local Middle Eastern market to find the pomegranate molasses. I want it on every salad from now on, and I’m excited to try it with fish, chicken dishes, or even just with a little lemon on some chickpeas or white beans, I’m pretty sure the possibilities will be endless.



Adapted from Bon Apetit

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
Kosher salt
2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise
into 3/4-inch strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)

1. Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

2. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

3. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.



Mixed Greens with Horseradish Dressing

This recipe intrigued me as not only it sounded like a great foil to the richness of sausages and potatoes, but also as a great reason to buy fresh horseradish for the first time! I was surprised at not just the complexity of flavor in this dressing, but how versatile it felt. It was admittedly a bit of work grating fresh horseradish, I have my husband to thank for that tough bit of the job. But after that its as easy as shake, mix, eat. 

Salad with Horseradish Dressing

Mixed Green Salad with Horseradish Dressing

Adapted from Saveur

For the Dressing
1⁄2 cup freshly grated horseradish
1⁄3 cup canola oil
2 1⁄2 tbsp. fresh lemon juice
1 tbsp. finely chopped parsley
1 small shallot, minced
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the Salad
6 cups mixed salad greens
3⁄4 cup radishes, thinly sliced
1/2 English cucumber, sliced
1 avocado, peeled and cubed

1. Whisk together oil, juice, parsley, shallot, mustard, and salt and pepper. Add in horseradish in stages, start with half and combine well, taste. Add more as your taste allows. Set aside to allow flavors to meld.

2. Place salad greens in a large bowl, add dressing and toss gently to combine. Top with radishes, cucumber, and avocado.

German meal
Endive, Roquefort, and Walnut Salad
endive salad

I need little persuasion to buy a nice hunk of cheese. Though I'm not sure my cheese monger (read: the lady behind the counter at Whole Foods) would appreciate me calling a perfectly beautiful wedge of Roquefort a "hunk of cheese". In the end though, it could look like anything as long as it tastes this good. 

I'm not sure when I became a stinky cheese fan. I'm sure as a little kid I did not enjoy the powerful smell much less the texture of a cheese like Roquefort or any blue cheese, brie, or even goat cheese for that matter. But like coffee, Brussels sprouts, and a seriously spicy curry, I'm a convert. 

This is a lovely composed salad with a perfect combination of crunchy, creamy, bright, bitter, and sweet. 

Endive, Roquefort, and Walnut Salad

Serves 4

Adapted from French Country Cooking: Meals and Moments from A Village in the Vineyards by Mimi Thorisson

3 tablespoons walnut oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt and fresh black pepper
3 endives, leaves separated, large leaves sliced in half
2 small apples, thinly sliced
10-20 walnut halves
4 ounces Roquefort cheese

In a mason jar combine walnut oil, lemon zest, lemon juice, and salt and pepper, shake to combine to make dressing.

In a large salad bowl toss together endives, apple slices, and walnuts. Drizzle dressing over salad. Crumble cheese over top. Serve immediately.