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A Lip-Smacking Spring Salad: Radicchio with Fava Beans, Parmesan and Lemon Vinaigrette
It’s fava bean season again, and they are worth the effort it takes to get them out of their protective shells. To prep fava beans, remove them from their cottony pods, blanche them in boiling salted water for 3 to 4 minutes, place in an ice water bath, drain, and remove their waxy outer shell.
This simple salad pairs fava beans with their classic counterparts, lemon and salty cheese. You can use Pecorino or Parmesan here. Bitter radicchio, parsley, and a super flavorful lemon vinaigrette round everything out. I love the pale green ingredients contrasted with the bright purple radicchio.
Radicchio and Fava Bean Salad
serves 4Ingredients
1 small head of radicchio, halved, cored and thinly sliced
3 handfuls of fava bean pods, beans removed, blanched, and outer shells removed
2 tblsp coarsely chopped parsely
2 scallions, white and pale green parts only, thinly sliced on the diagonal
1 garlic clove, pressed
juice of 1 or 2 lemons
salt and coarse pepper
3 tblsp extra virgin olive oil
shaved Parmesan or Pecorino1. In a large bowl, make the dressing. Combine pressed garlic, lemon juice, salt and pepper to taste, and lemon juice. Use a fork to slowly whisk in the olive oil. Add parsley and scallions.
2. Gently toss radicchio and fava beans into the vinaigrette. Divide into bowls and garnish generously with shaved Parmesan.
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A Simple Roasted Carrot Salad for the Holidays: Rainbow Carrots with Dates & Sherry Vinaigrette
This simple salad would be a beautiful and festive addition to any holiday table. It’s a rustic yet sophisticated dish that could be served as an appetizer or a side, and is delicious at any temperature.
Carrot salads are typical in Moroccan and Mediterranean cuisines, and often contain raisins. As a twist, I used slivered Medjool dates, which also play off of the carrots’ natural sweetness. A sherry vinaigrette with shallots rounds out the dish.
Roasted Rainbow Carrots with Dates & Sherry Vinaigrette
serves 4 as a sideIngredients
3 bunches rainbow carrots, peeled, scrubbed, halved lengthwise if very thick (cut into equal-sized pieces)
6 dates, slivered
2 tblsp sherry vinegar
1 tblsp lemon juice
1/2 shallot, finely minced
4 tblsp extra virgin olive oil
coarse salt and pepper
Italian parsley for garnish1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the carrots with 1 tblsp of olive oil and season with salt and pepper. Roast the carrots until tender but not mushy, about 20 to 25 minutes.
2. In the meantime, make the vinaigrette. Whisk together the sherry vinegar, lemon and shallot, and in a slow steady stream, the remaining 3 tblsp of olive oil. Season with salt and pepper.
3. After removing the carrots from the oven, let cool slightly. Toss with the dates and the vinaigrette. Before serving, garnish with parsley leaves.
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Two Bright Salads with Baby Celery: Tabbouleh with Sesame Seeds & A Radicchio Slaw with Dates and Walnuts
Last week I had the pleasure of discovering baby celery at the farmers’ market. It looks similar to a bunch of parsley, with thin stems and full, flat leaves. Baby celery is grown hydroponically in little sponges, and will stay alive in your fridge if you keep the sponge moist.
The stalks are delicate and crunchy, without the stringiness of mature celery. But like most “baby” vegetables, it’s flavor is amplified. The leaves have an intense celery flavor and can brighten up any salad, or replace parsley as a garnish or herb. With this in mind, I made a version of tabbouleh with it. I also combined a few recipes to arrive at a delicious baby celery and radicchio slaw with dates, walnuts and sherry vinaigrette. SO good.
Baby Celery Tabbouleh with Walnuts and Sesame Seeds
serves 2-4 as a sideIngredients
1 cup bulgar wheat
2 bunches baby celery, washed and dried, stems finely chopped, leaves minced
2 plum tomatoes, cored and seeded, finely chopped
2 scallions, white and pale green parts only, finely shredded on a diagonal
handful of mint leaves, finely shredded
2 tblsp sesame seeds, toasted in a dry skillet until golden
1/4 cup walnuts, toasted and chopped
zest of 1 lemon
juice of 3 lemons
1/2 tsp dried thyme
1/4 tsp sumac
4 tblsp extra virgin olive oil
coarse salt and pepper1. Place bulgar in a heat-proof bowl and pour 2 cups of boiling water over it. Cover with plastic and et soak for 1 hour. Fluff with a fork. (Or prepare according to your package). Let cool to room temperature.
2. In the meantime, make the dressing. In a large bowl, combine lemon zest, lemon juice, thyme and sumac. In a slow steady stream, whisk in the olive oil. Season generously with salt and pepper.
3. When bulgar is cooled, combine bulgar, baby celery, scallions, mint, and tomatoes with the dressing. Let the flavors marry at room temp for an hour (or longer, in the fridge). To serve, sprinkle with toasted sesame seeds and walnuts.
Baby Celery and Radicchio Slaw
serves 4 as a sideIngredients
2 bunches baby celery, washed and dried, stalks cut in 2-inch pieces, leafy greens left intact
1 head of radicchio, cored, quartered, and cut in thin strips
8 dried Medjool dates, pitted and quartered lengthwise
1/2 cup walnuts
shaved parmesan cheese
2 tblsp sherry vinegar
1 tblsp honey
1 small shallot, minced
3 tblsp extra virgin olive oil
salt and freshly ground black pepper1. Preheat oven to 350 degrees. Spread walnuts on a baking sheet and toast until golden and fragrant, about 8 minutes. Let cool and coarsely chop.
2. In a large bowl, use a fork to whisk together the shallot, honey, and vinegar, and in a slow steady stream, the oil. Season with salt and pepper. Gently toss in the baby celery, radicchio, dates, and walnuts. Shave parmesan cheese over the salad and serve.
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A Summer Salad: Homegrown Lettuce with Heirloom Tomatoes, Corn, & Lime Yogurt Vinaigrette
Despite the extreme heat and drought in Southern California this Summer, somehow we got a few beautiful heads of baby greens. Fresh lettuce from the garden or farmers market has so much more flavor and crunch than grocery store greens. I paired the baby green oak lettuce with some other stars of summer produce: tomatoes and corn. I wanted a creamy and tangy dressing, so I whisked a few tablespoons of Greek yogurt into my lime vinaigrette. Greek yogurt is a fantastic replacement for mayonnaise. It occurred to me that you could lighten up a Caesar dressing this way as well.
This salad is the essence of Summer and goes perfectly with a grilled steak and black beans.
Summer Salad with Lime Yogurt Vinaigrette
serves 2Ingredients
1 head of baby green oak lettuce, core removed, leaves washed and spun dry
1 heirloom tomato, cut into wedges
1 or 2 ears of sweet corn, husks and silk removed
1 shallot, thinly sliced, soaked in red wine vinegar and a bit of honey for 15 mins
2 tblsp plain, non-fat Greek yogurt
zest of 1 lime
3 tblsp lime juice
1 small clove garlic, pressed through garlic press
1/4 tsp cumin
1 tsp cilantro, finely chopped
salt and pepper
2 tblsp extra-virgin olive oil1. Light a grill to medium-high heat. Rub the ears of corn with a bit of extra-virgin olive oil and season with salt and pepper. Grill corn until it begins to char. Let cool. Cut the kernels off the cob.
2. In a large bowl, whisk together yogurt, lime zest, lime juice, garlic, cumin, cilantro, and salt and pepper to taste. Slowly whisk in the olive oil. Gently toss the lettuce, tomatoes, and grilled corn in the dressing.
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California meets Tuscany: Shredded Kale & Radicchio Salad with Olives, Raisins & Pistachios
Eating healthy is one the easiest ways to feel good fast. And what could be healthier than raw kale? It’s like a straight shot of antioxidants and fiber. But this salad is not only nutrient-packed, it is also ridiculously delicious and beautiful to look at. All of these ingredients compliment each other in flavor, texture, and color.
The key to a salad made with raw kale is a bold dressing. Here, I made lemony vinaigrette with lots of raw garlic and Pecorino to counteract the bitterness of the greens. This salad gets better over the a few hours, or even overnight.
Shredded Kale & Radicchio Salad with Olives, Raisins & Pistachios
serves 4
Ingredients
1 head of Lacinato kale (aka Tuscan or Black kale), washed, spun dry, woody stems removed, thinly shredded
1 small head of radicchio, outer leaves removed, halve, cored, thinly shredded
1/2 cup pitted Kalamata olives, halved lengthwise
1/4 cup golden raisins, soaked in warm water for 10 minutes and drained
1/4 cup pistachios, roughly chopped
zest of 1 lemon
juice of 2 lemons
1 garlic clove, chopped
coarse salt and fresh pepper
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup finely grated Pecorino cheese, plus more for shaving on salad1. In a food processor, combine lemon zest, garlic, salt, pepper, red pepper flakes, and lemon juice. With the motor running, slowly stream in the olive oil until emulsified. Add the grated Pecorino and combine again.
2. In a large bowl, combine kale, radicchio, olives, raisins and pistachios. Toss with dressing. (Let stand for at least an hour, or up to overnight). Serve with shaved Pecorino.
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A salad for early Fall: Grilled Wild Mushroom and Bread Salad with Sherry Vinaigrette
What foodie doesn’t look forward to Fall? This salad features an iconic fall ingredient, wild mushrooms. I love the toasted croutons in this recipe, which soak up the sherry vinaigrette and add another layer of texture, similar to a panzanella. Fresh parsley, chives, and baby lettuce balance the earthy mushrooms
The original recipe comes from Andrea Reusing’s book, which I have been obsessed with lately. She roasts the mushrooms and the toasts the croutons in the oven. I did this on the grill instead. If you prefer to use the oven, heat it to 400°. Toast the torn bread for 5 minutes, until golden but still chewy. Roast the mushrooms for about 10 minutes.
Reusing uses shiitake and cremini mushrooms. I used maitake, oyster and chanterelles, but any combination will work. To prep the mushrooms, trim off any discolored stems and brush off any dirt with a pastry brush.
Warm Wild Mushroom and Bread Salad with Shallots and Sherry Vinaigrette
From Andrea Reusing’s Cooking in the Moment
Serves 4Ingredients
2 garlic cloves
2 thick slices of bread from a large rustic loaf
5 tblsp plus 2 tsp extra virgin olive oil
2 large maitake mushrooms, pulled apart into large pieces
1/2 lb oyster mushrooms, trimmed and left whole or broken in half if very large
1/2 lb chanterelles
2 shallots, sliced into thin rings
2 cups frisee, thinly sliced endive, or baby lettuce
1/4 cup fresh Italian parsley leaves, roughly torn
1/4 cup 1/2 inch batons of fresh chives
1 tblsp sherry vinegar
Juice of 1/2 lemon1. Preheat the grill to medium-hot and preheat a grill pan or basket. Cut the garlic cloves in half and rub the cut-side on each slice of bread. Drizzle with 1 tblsp olive oil and toast on the grill until golden brown, but still chewy. Remove from the grill and tear into large croutons.
2. After cleaning the mushrooms, toss them with 3 tblsp of olive oil and season with salt and pepper. Arrange them on the grill pan and close the grill. Grill for about 10 minutes until tender and golden brown, turning the mushrooms over and shaking the pan a few times.
3. Meanwhile, in a large bowl, whisk together sherry vinegar, lemon juice, salt and pepper and 2 tblsp olive oil. Stir in shallots. Toss the lettuce, parsley, and chives in the dressing. Arrange on a serving plate and top with the mushrooms and croutons.
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