You are currently browsing the category archive for the 'Salads' category.
Do you ever go out to a restaurant, order something that looks good, like it so much you want to make it at home and realize you already have everything you need? It’s as if your body must have really needed those nutrients to have been attracted to them in both places. Oh, that doesn’t happen to you?
Me neither.
Or not exactly.
A while back I ordered a lentil and kabocha salad and liked it so much that I wanted to make it again. The squash was spiced and roasted and I loved the lentils in a salad – they were almost al dente, so they created a nice contrast to the soft squash and even their normal soft(er) presentation.
But what had me really coming back for more was the ricotta salata.
In the summers I love to make a zucchini and summer squash spaghetti with lots of lemon, mint and basil and top it with a mound of ricotta salata, but I don’t use it too much in the winter. I think that may have been what sealed the deal for me on this dish, as (at least in my head) it made the whole salad a perfect representation of the departing winter and upcoming warmth.
Back at home, I did have lentils and a squash on hand, so it was basically meant to be, and we can just ignore the fact that I always have lentils and squash is pretty common around here during the fall and winter. I even had the mint – which is not a given in months with an “r.”
The only thing I needed to run out for was the ricotta salata.
So this counts for my threory, right?
I really can’t make up my mind. I dither back and forth between wanting something warm to battle the cold, and wanting something cold, hoping it will bring warmth.
So I’ll have soup for dinner and then want something fresh for lunch.
This salad I eat plain most often, but it is also great with tuna (just good quality canned tuna) or even shrimp. This is one of those sides or meals even, that doesn’t really have a recipe. In fact, I made it simply from a memory.
It is really a fantastic combination.
Grapefruit on it’s own can cause a teeny bit of pucker-face. Not that that’s bad necessarily, but I think it’s better with a little balance. Balance with say, the scrumditiliumptious-ness of an avocado. That’s a good word for it, right? I think it beats “smooth” and “creamy” and what-the-hell-else should I say about it. Besides the fact that the avocado may well be the perfect food. It is only joined with maybe a few other things (like bacon and eggs) that are so welcome at all hours of the day.
But anyway, back to grapefruit and avocado.
I like to make a big grain salad to have on hand for lunch during the week. They pack well, keep well and well, make me feel better than most other things I would come up with for lunch.
Quinoa is a fave of mine, and I often change up the veggies, but keep the dressing the same – some version of a vinaigrette to flavor it all. So when Heidi reposted this double broccoli quinoa on 101 cookbooks this week, I couldn’t wait to give it a try.
Especially when it packs a little punch with chile oil. The heat is important against all the other good-for-you stuff.
I am a big fan of pestos, especially non-basil ones, and so the thought of a broccoli pesto was right up my alley.
I changed it slightly from Heidi’s and a traditional one, as I omitted the parmesan. Shocking that I left out the cheese, but I figured it wouldn’t really be missed – and I was right. Plus, then I could amp up with more feta at the end.
This one is for my friend A. She is going to Christmas Eve at her brother’s house and is bringing a side to help out. We chatted about options – anything warm was out, because she didn’t want to take up any oven time (a nice thought when you are not quite sure what all the host may have on the menu).
So it seemed like salad would be in order. Fennel/orange is always a great combination, as is beet/orange. I love citrus in salads – particularly in the winter, as a nice bright contrast to the primarily heavier meals.
And then I remembered this super simple (no cooking of any parts required) salad – and it is a great use of seasonal ingredients. I love persimmons and wish they showed up more in savory things.
I rarely have salads for dinner. With dinner, yes, but for dinner, not so much.
It’s not necessarily that I want something heartier (although, that is the case sometimes) or more (true other times too), but I guess I just like variety or not having the whole meal in one plate/bowl. I know it doesn’t make sense…
But sometimes, not often enough, I want salad for dinner. And strangely enough it happens in the winter. When I am usually wanting warm, cheesy things. I want something light and bright that reminds me of summer.
And then that happens, this salad is perfect.
