A Summer Salad with Character: Tatsoi with Peaches, Pickled Radishes & Lavender Goat Cheese

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My latest obsession at the farmers market has been tatsoi, a Japanese cabbage with a distinctive sweet-yet-spicy flavor, and a buttery texture somewhere between spinach and bok choy. It’s also known as spoon mustard, because of it’s spoon-shaped leaves, which make the perfect vessels for a tangy vinaigrette and crumbled goat cheese. In this simple […]

Cooking with Color: A Golden Caprese with Nectarines, Pickled Onions and Green Fregola

Nectarine Caprese

A caprese salad is a perfect example of cooking with color; more specifically, cooking with the colors of the Italian flag in the form of tomatoes, basil and fresh mozzarella. Italians have other versions of the “tricolore” salad, like Mozza’s made with arugula, frisee, endive, and anchovy vinaigrette. That recipe is in heavy rotation at […]

A Salad for Fall: Shredded Chicken with Haricots Verts, Radicchio & Goat Cheese with Sherry Vinaigrette

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Chopped salads, shredded salads, and cole slaws are a nice departure from your everyday mixed greens or arugula. They are appealing in their likeness to confetti, so choose vivid and contrasting colors and textures. Here, bright yellow and green haricots verts pop out of a pile of shredded radicchio and grilled chicken, tossed in a […]