Category: salad

Shaved Apple & Fennel Salad with Lemon and Toasted Walnuts over Arugula

Oh, Gwyneth Paltrow. She seems to get a lot of shade thrown her way for the Goop blog, the way she can do things like ask her celeb friends not to do interviews with a magazine that’s threatening to expose her, her kids’ names, her “conscious uncoupling”…etc. I get it to some degree, but come on – she’s freaking Gwyenth Paltrow. She’s been in serious relationships with Brad Pitt, Ben Affleck and Chris Martin. She’s an Oscar winning actress. Her mom is Blythe Danner and her godfather is Steve Spielberg. She’s run in some pretty heavy circles probably since she was born, so can we really blame her for thinking it’s normal for everyone get a wood-fired oven in their backyard? I think  her ‘I am who I am” attitude is judged as not apologetic enough, but honestly, if I were her I wouldn’t be apologetic for what I grew up in and what things I enjoy either. I think she just is who she is, and frankly, that seems pretty cool. To summarize: Get it, girl. Now, Anne Hathaway, on the other hand…  Anyway, the recipes on Goop are awesome – super super clean, healthy and delicious. This salad is adapted, and I’m going to be making it alllllll the time. Brendan even said it was the best salad he’s ever had.


SHAVED APPLE AND FENNEL SALAD WITH LEMON AND TOASTED WALNUTS (serves 2-4)
– 1 bulb fennel, top parts cut off (but leaves saved), core removed.
– 1 tart apple
– Juice and zest of 1 lemon
– toasted walnuts, approx. 1/3 cup
– approx. 3 tbsp. EVOO
– kosher salt & pepper
– Arugula (optional)

1. With either a julienne slicer or a Cuisinart food processor with a slicer attachment, shave the fennel bulb and the apple into paper-thin slices (this really makes a difference in the overall salad). Put into a bigger bowl.


2. Over medium heat, toast the walnuts, shaking the pan every minute or so and making sure they don’t burn.


3. Zest and juice the lemon, then add to the bowl with the apple and fennel shavings. Add kosher salt & pepper, mix well to combine.


4. Add EVOO and walnuts, mix. Top with the toasted walnuts and a couple fennel leaves.

5. If using arugula, I just arranged some on a plate, juiced a little lemon over it, then added the apple/fennel salad on top of the arugula leaves. The apple/fennel dressing will work as enough dressing for the arugula.

6. We had this with salmon burgers with a simple lemony dill sauce on avocado toasts. So good.   

Sesame Edamame, Avocado and Mozzarella Salad with Cilantro and Scallions

When I took the first bite of this, I didn’t know if I was crazy about it, and then I kept taking bites as I was making other things, and all of a sudden it just got delicious. I think the flavors really need to meld together with the dressing, so dress it at least 30 minutes before serving. Look at how pretty all that green is!

SESAME EDAMAME, AVOCADO & MOZZARELLA SALAD W CILANTRO & SCALLIONS (serves 4)
– 1 bag frozen edamame, shelled
– 2 avocados, diced
– 1 cup mini mozzarella balls, if you can find them, otherwise you can just use pieces of a regular ball of mozz
– handful of cilantro
– 4 scallions, sliced
– 1 tbsp. sesame seeds

Dressing:
– 1.5 Tbsp sesame oil
– 1.5 Tbsp. Rice Vinegar
– 1 Tbsp. Balsamic Vinegar
– Kosher Salt & Pepper, to taste.

1. Cook the edamame according to package directions. Add to a medium-sized bowl and set aside to cool while you make the dressing.

2. Get a mason jar, and add the balsamic & rice vinegars.  Add the kosher salt & pepper so they react with the vinegars, and shake it up a little.

3. Add the sesame oil to the vinegars, shake well to combine.

4. Chop some cilantro and slice the scallions.

5. To the bowl with the edamame, add mozzarella, cilantro, scallions, and sesame seeds.

6. Cube avocados. The easiest way to do this is to cut an avocado in half, get rid of the pit, then cut a grid into the avocado. Run your knife around the perimeter of the gridded avocado, and you should be able to squeeze out the avocado cubes.

7. Gently fold the avocado into the bowl with the edamame mix.  Add the dressing and mix well to combine. 

Zucchini Ribbon Salad with Lemon, Toasted Almonds, Basil and Shaved Parm

 

I honestly couldn’t believe how delicious this was. It’s so light and pretty, the toasted almonds give it that added little crunch and substance, the julienned basil is lovely, and a simple lemon and EVOO dressing brings the whole thing together. Brendan took one bite and said, “I don’t even like raw zucchini, but this is amazing”. Ummm…agreed. I have a feeling I’m going to be making this a lot this summer. 

 ZUCCHINI RIBBON SALAD WITH LEMON, TOASTED ALMONDS, BASIL AND SHAVED PARM (SERVES 3-4) 
– 4 medium-large zucchini, shaved into ribbons with a peeler (approx. 1 zucchini per person) 
– 5-6 large leaves basil, julienned 
– ¼ C. toasted almond slices (I like slices instead of slivers, I think the crunch is just enough) 
– Shaved curls of fresh parmesan cheese 
– Juice of ¾ a lemon 
– 1.5 Tbsp. EVOO 
– Kosher Salt & Pepper 

1. Wash the zucchini, then peel into ribbons with a vegetable peeler. I tossed the very first peels that were all green, but kept the rest of them with some green on the sides for a little color. I also stopped when I got down to the seeded middle part, so that the ribbons looked nicer. Add zucchini ribbons to a large bowl. 


2. Squeeze a lemon over the zucchini so that it really soaks in. Add the kosher salt and pepper, then use tongs to gently mix it all together. Let it sit and absorb while you make the rest of the salad. 

3. Bring a small sauté pan to medium heat, then add almond slices. Shake the pan a couple of times and keep a close eye on these so they don’t burn. They should be toasted in 2-3 minutes, tops. Add almonds to the bowl with the zucchini. 

4. Julienne some basil. You can chop it, but the ribbons of basil look so pretty with the ribbons of zucchini. All ribbons, all the time! To julienne, stack the leaves on top of each other, roll them into a little cigar-like shape, then slice from the top down. Throw the basil in with the zucchini and almonds. 


5. Drizzle EVOO over everything, use the tongs to mix together. 

6. Top with some curls of parmesan cheese. Serve immediately.

Detox Herb & Romaine Salad

This is just about the most detoxifyingly delicious salad I can think of. It’s perfect for winter and feeling like it won’t be snowing forever. There’s an equal mix of lettuce and herbs, and a light lemon dressing is, as always, my fav. Thanks for Colly Doll for the recipe – enjoy!

HERB & ROMAINE SALAD (makes as much or as little as you want)
Equal parts:
– Romaine (the freshest you can find)
– Parsley
– Mint
– Green onions
– Dill
– Juice of 1 lemon
– Splash of EVOO
– Good quality Kosher Salt

1. Pull apart (don’t chop, this will be prettier) the herbs into equal amounts.




2. Add everything to a big bowl, then add romaine – torn, if you want.


3. Juice a lemon over the salad, then add EVOO. Top with Kosher salt and gently mix all together.



Top 10 Recipes of 2013

Hi everybody – here are the top 10 recipes from 2013 – thanks for an incredible year!

1. SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE

 
 

2. FOUR-INGREDIENT FRUIT SNACKS

 
 

3. AVOCADO CHICKEN SALAD – NO MAYO!

4. CREAMY AVOCADO DRESSING – NO OLIVE OIL OR DAIRY!

 

5. CHICKPEA, AVOCADO, & FETA “SMASH”

 

6. SCRAMBLED EGGS WITH SMOKED SALMON, CREME FRAICHE, & CHIVES

7. CAULIFLOWER MASHED “POTATOES”

8. LINGUINI WITH WHITE CLAM SAUCE

9. TURKEY MEATLOAF – INA MEETS ALTON

Crunchy Chopped Salad with Feta, Mint and a Lime Vinaigrette

 

Oh, did you overdo it with all the food on Superbowl Sunday? Me too. I needed a serious detox meal the next day, and this salad was pretty perfect. It’s super easy, healthy, completely delicious and fun to eat. You can use whatever veggies you want, but try to get a couple different colored ones to make it look pretty. I also strongly recommend using sugar snap peas, because man, are they ever satisfying to eat. Crunch crunch crunch.

CRUNCHY CHOPPED SALAD WITH FETA, MINT AND LIME VINAIGRETTE (serves 4 – adapted from Smitten Kitchen)
– 1 cup each of 4-5 different kinds of veggies, chopped into pretty uniform pieces. I used an english cucumber, sugar snap peas, radishes and red onion.
– 2 scallions, chopped, white and green parts
– 1/3 C. crumbled feta
– approx. 6 large mint leaves, chiffonaded

LIME VINAIGRETTE
– juice of 1 lime (approx. 1 tbsp)
– 2 tbsp. EVOO
– 1 tsp. cumin
– kosher salt and pepper to taste


This is a really tough recipe. Ready?

1. Get all your veggies cleaned. Chop into similar size pieces and throw them into a bowl.

Sugar Snap Peas win the world
2. Add the feta, mint and the scallions, mix everything together. 

3. In a different container, combine the lime juice with the cumin, salt & pepper. Stir to combine. Add the olive oil and mix it all together. Just before serving, pour dressing over the salad and stir everything together gently but thoroughly.

4. Serve.  We had this with salmon burgers with avocado slices and a dill sauce on sourdough-rosemary bread, and oh, my god. This dinner almost cancelled out the over-indulgence of Super Bowl Sunday – I probably felt almost as bad as the Broncos did by the end of the night. You’ll get them next time, Colorado!

Watermelon, Feta & Arugula Salad with Basil and Red Onion

It’s the summer of salads! This is so easy, so pretty, and so tasty too. I know the 4th of July is on Thursday, so if you wanted to throw in some blueberries you could make a red, white, & blue (and green) salad for wherever you’re going to celebrate. This is a crowd pleaser – sweet watermelon, tangy feta, peppery arugula. Yummo.

WATERMELON, FETA & ARUGULA SALAD W/ BASIL & RED ONION (serves approx. 6)
– 3 cups of watermelon, cubed
– 10 oz. baby arugula
– 1/3 c. crumbled feta
– 1/4 red onion, cut into slivers of half moons
– 2 tbsp EVOO
– 2 tbsp balsamic
– small handful of basil, chiffonaded (is that a word? the verb of “chiffonade”? Oh well, it is today)
– kosher salt & fresh cracked black pepper

1. Cut the red onion into slivers, then soak it for approx. 15 minutes. This takes some of the “bite” out of the onion, so it doesn’t overpower the other flavors in the salad.


2. After it’s finished soaking, pat the onion dry, and then in a large bowl, combine it with the arugula, watermelon, basil & feta. I’ve found the easiest way to cut watermelon is to cut off the bottom (so you have a little stand), then cut it in half. Then, cut the green parts off around the sides, using downwards cuts.

Like so.

 


3. In a small jar, add the balsamic, then a little kosher salt & pepper. Then, add the EVOO, and mix together well.


4. When ready to serve (this gets kind of soggy if you mix it too far in advance, so add the dressing just when it’s ready to go out to the table), top the salad with the dressing. Mix everything gently together and serve. Preferably dining alfresco with your wonderful family.

 


— I’m big on the post-scripts lately, I know, but I just want to thank MY FRIEND Klob for believing in Andwhatiate.com so much and for his very generous donation.  You’re my favorite and I’m putting that on the internet for everyone to see!  Thank you my friend. I owe you dinner – I’ll cook.  

Shaved Asparagus Salad with Toasted Almonds, Pine Nuts & Shaved Parm

Asparagus is everywhere during the summer, and there are so many ways to cook with it. This is a really simple, clean & bright salad to use as a side for just about anything. Some lemon juice, toasted almonds & pine nuts, & shaved parm adds a little depth to it – this is delicious. 

SHAVED ASPARAGUS SALAD WITH TOASTED ALMONDS, PINE NUTS & SHAVED PARM (serves 4) – slightly adapted from the incomparable Smitten Kitchen
– 2 bundles asparagus (choose ones with ends that are tightly closed)
– Juice of 1 lemon
– 1 tbsp. of EVOO
– Kosher salt & fresh black pepper
– “curls” of fresh parm
– 1/4 C. mixture of thinly sliced almonds & pine nuts, toasted

1. Wash the asparagus, then peel them into thin ribbons with a sharp vegetable peeler.

Collyn, helping out in the kitchen

2. Throw away the tough ends, but save the middle parts to add to scrambled eggs tomorrow morning, etc. Add all the ribbons to a bowl with a paper towel to soak up any excess water.


3. Juice a lemon using a Rosle Citrus Reamer – which is one of the things I use most in cooking, then add a pinch of kosher salt & pepper. Add the EVOO.


4. Remove the paper towel from the bowl with the asparagus, then drizzle the lemon/EVOO mixture over everything.

5. Toast the almonds & pine nuts – bring a pan that isn’t non-stick to medium heat, add the almond slices, and cook for approx. 4 minutes, shaking the pan almost constantly, until they’re a golden brown. Remove from heat immediately to let cool a little bit.

6. Add the pine nut/almond mixture to the asparagus, shave thin little curls of fresh parmesan over the salad, and serve immediately.

Summer Salad – Corn, Avocado, Tomato, Feta, Cucumber & Red Onion with a Cilantro Vinaigrette

This recipe was the first thing I ever found on Pinterest, and I was hooked from that point forward. Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and bring over to a friend’s house.  Especially if that friend has a pool.

SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE (serves 6-8) – adapted almost exactly from authenticsuburbangourmet.com

– 4 ears corn, cooked
– 2 avocados, diced
– 2 cups cherry tomatoes, halved (I use orange & red for a little color)
– 1/2 an english cucumber, finely diced, skin on
– 1/3  C. crumbled feta
– 1/2 red onion, finely diced

Cilantro Vinaigrette
– 1 tbsp. rice wine vinegar
– 1 tbsp. white wine vinegar
– 1/2 tsp. salt or Herbamare
– 1 tsp. garlic powder
– 1/2 freshly ground black pepper
– 2 tbsp. cilantro, chopped
– 6 tbsp. EVOO

1. Cook your corn – there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk.




2. Cut off the kernels with a large knife (I love this one, it’s inexpensive and it holds up well), add to a big bowl.


3. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.



4. For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.



5. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.


— I’ve really been working on staying present lately, and focusing on all the amazing things and people in my life. Days like this, it’s easy.  I love my friends.

Simple Lemon Dressing

Sometimes in life, when things seem too complicated, the best things to do or consume are the simplest ones. I haven’t bought salad dressing in maybe 2 years – it’s so much simpler to make it yourself, and so much healthier too.  Lemons are one of my favorite ingredients, and I love how they make everything seem brighter. When life gives you lemons, make this dressing.  Simplify.  Simplify.  Simplify.

SIMPLE LEMON DRESSING (serves 2-4)
– Juice of 1 lemon (approx. 2 tbsps)
– 6 tbsp EVOO
– 1 tsp. dijon mustard
– Pinch of kosher salt & freshly cracked black pepper

1. Combine everything in a mason jar.  Shake it up and adjust seasonings to taste.


2. Lightly salt your greens (I love Organic Seasoning Salt Herbamare, which combines healthy minerals and sea salt).  Add dressing.


3. Top with a little sprinkling of parmesan cheese, if you want (who doesn’t).


— On a side note, I just want to put out there how incredibly thankful and lucky I am to have my family and my friends in my life.  In times of transition, they’re the people who stand behind me and my choices with overwhelming encouragement, support, advice, perspective, and love. I have so many things in my life that I’m appreciative of, but these relationships are at the very top of my list. So grateful.