Pezzo (home) - Filed under 'salads'

Damn good and good for you: Farro with Coarse Pesto

Farro is an ancient grain with a chewy texture and a delicious nutty flavor. This recipe comes from Giada de Laurentiis and is a truly Italian dish; simple, colorful ingredients with bold flavor. It comes together in a snap and makes a hearty, healthy side dish. I added the zest of one lemon to the recipe for some extra brightness. I think it could be interesting to add chopped walnuts, as it would mimic the look of the farro and is a frequent element of pesto. Serve as part of an antipasto spread, or as a side dish to grilled chicken.

Farro with Coarse Pesto

Giada de Laurentiis

from Best of the Best Cookbook Recipes

Serves 6 to 8

Ingredients

8 cups low-sodium chicken broth

1 lb farro (about 2 1/2 cups)

2 cups fresh flat-leaf parsley leaves

1/4 cup fresh basil leaves

2 tblsp fresh thyme leaves

2 garlic cloves

zest of 1 lemon (optional)

1/3 cup extra-virgin olive oil

1 tblsp red wine vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

Pecorino Romano cheese for garnish

1. Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low, cover the pan, and simmer until the farro is tender, about 25 minutes. Drain the farro and set aside in a large bowl.

2. Meanwhile, in a food processor combine the parsley, basil, thyme, garlic and lemon zest. Pulse until the herbs are coarsely chopped (don't overwork it). Add the olive oil, vinegar, salt and pepper. Pulse again until the herbs make a coarse mixture.

3. Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler, make about 1/2 cup of cheese shavings from the pecorino wedge. Tip the farro with the shavings and serve.

Filed under // recipes salads summer

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Make this for your next picnic: Yellow-Eyed Pea Salad with crunchy green veggies

(download)

I found some yellow-eyed peas at Surfas and knew they would make a beautiful salad (and photo). The beans stayed firm yet creamy for several days after I made them. This resiliency makes them a great option for packing a picnic. I used a variety of green vegetables for a fetching presentation and a crunchy contrast. This salad gets better over night, as the beans soak up the vinaigrette. Celery leaves make a gorgeous garnish and have a surprising amount of flavor.

Yellow-Eyed Pea Salad

serves 6

Ingredients

1 1/2 cups dried yellow-eyed peas

1 green bell pepper, chopped

2 celery stalks, sliced, plus leaves for garnish

1 small English cucumber, chopped

zest of half a lemon

juice of 1 large lemon, about 3 tblsp

1 small garlic clove, pressed

5 tblsp extra-virgin olive oil

sea salt and cracked pepper

1 tblsp minced parsley

1. In a heavy stock pot or Dutch oven, cover beans with 4 inches of water. Bring to a boil, then reduce heat. Cook until tender, about 45 to 55 minutes. Drain and let cool.

2. Make the dressing: In a large bowl, combine lemon zest, lemon juice, garlic, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in parsley. Add beans and chopped vegetables to the dressing and toss. Cover and chill for at least 1 hour. Garnish with celery leaves.

Filed under // recipes salads summer

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Italian Easter Salad: Fava Beans with Parsley, Pecorino and Lemon

Fava beans show up in Spring and I was psyched to see them for the first time at our farmers' market last week. Their pods are about 7 inches long, containing 3 to 5 beans, and are padded with a fluffy, cottony lining. Prepping fava beans is time-consuming and monotonous... but those aren't necessarily bad things in the kitchen. If you have a second pair of hands and a glass of wine it's enjoyable.

They take a lot of work because they need to be shelled twice. After you remove the beans from the pods, blanch them in salted water for 1 1/2 minutes to soften the waxy outer skin. Immediately place in ice bath. Shell them again. Here is a great how-to.

In Italy, fava beans are traditionally paired with Pecorino, a hard and salty cheese made from sheep's milk. I made this simple salad yesterday for Easter and it was lip-smacking delicious and the color was a vibrant grassy green. There are only 5 ingredients, and they all work to elevate the flavor of the dish. After making the salad, I came across a great NPR article and realized I should have added some red pepper flakes.

Fava Bean Salad with Parsley Pecorino and Lemon

serves 2 as a side or appetizer

Ingredients

1 lb fresh unshelled fava beans (yields about 1 cup cooked beans)

zest of 1/2 lemon

2 tblsp fresh lemon juice

3 tblsp extra virgin olive oil

2 tblsp finely chopped Italian parsley

2 oz Pecorino cheese, cut in 1/4 inch cubes

coarse salt and pepper

1. Bring a medium pot of water to boil and salt it generously. Prepare an ice bath next to the stove. Follow the tutorial above to remove the beans from their pods. Blanch them for 1 1/2 minutes and use a slotted spoon to immediately transfer them to the ice water. Once cool, pop the beans out of the waxy casing. Rinse them in cool water and dry on paper towels.

2. In a large bowl, combine the lemon zest, lemon juice, salt and pepper. In a slow, steady stream whisk in the olive oil. Stir in the chopped parsley. Add the fava beans and Pecorino and toss gently.

Filed under // holidays salads spring

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The most vibrant & seasonal Sweet Potato Salad ever from @bittman

One of my overall strategies in the kitchen is cooking by color. Color in food indicates its nutrients; tomatoes and bell peppers signal lycopene; dark leafy greens declare a rich source of antioxidants. Choosing ingredients with varied colors can balance your dish, and we all know that you eat with your eyes first.

I saw Mark Bittman make this bold and flavorful sweet potato salad on his NYTimes podcast and made it the next day. The prep is extremely simple. Roasting the sweet potatoes enhances their flavor and creates a crust so they won't fall apart in the vinaigrette. Canned black beans add fiber and protein. A spicy, acidic jalapeno vinaigrette comes together in a flash in the food processor. The rainbow of colors in this dish manifests the stellar health benefits in the bowl.

Southwestern Sweet Potato Salad

Ingredients (serves 4-6)

3 medium sweet potatoes, peeled and cut into 2-inch cubes

1 small red onion, peeled and cut into 2-inch pieces

1 bell pepper, seeded and chopped

1 can of black beans, rinsed and well-drained

1/4 cup fresh cilantro, chopped

1 jalapeno, seeded

1 small garlic clove

2 tblsp lime juice

salt and pepper

4 tblsp extra-virgin olive oil

1. Preheat the oven to 400°. Toss the sweet potatoes and red onion with 1 tblsp olive oil and sprinkle with salt and pepper. Spread in a single layer on a baking sheet and roast until tender (but not mushy), about 20 minutes.

2. Meanwhile, in a food processor, combine jalapeno, garlic, lime juice, salt, pepper and 3 tblsp olive oil. Puree until well-combined.

3. Let the sweet potatoes and onion cool slightly, then toss together with bell pepper, black beans, cilantro and the vinaigrette. Serve warm or at room temperature.

Filed under // fall salads side dishes

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Posted by Jocelin

Mediterranean Lentil Salad: Chock full of flavor, nutrients & ancient history

Lentils are one of civilization's oldest foods, domesticated in the Near East even before humans started producing pottery. Like beans, they are part of the legume family and are an excellent source of protein, iron and magnesium. Their heart healthy soluble fiber helps lower cholesterol and moderate blood sugar.

This Mediterranean salad is similar to Tabouli, but substitutes black lentils for the bulgar or couscous. The tasty lemon vinaigrette is bursting with the flavor of fresh parsley, mint and scallions . This dish is packed with nutrients and makes a satisfying lunch or side dish.

Mediterranean Lentil Salad

Ingredients (serves 2)

1 cup cooked black lentils

handful of cherry tomatoes, halved

1/2 English cucumber, chopped

1/2 red bell pepper, chopped

1 white and 1 red Belgian endive, sliced diagonally

juice of 1 lemon

1 garlic clove, pressed

1 tblsp fresh chopped parsley

1 tblsp fresh chopped mint

2 scallions, white and pale green parts, thinly sliced on the diagonal

salt and fresh pepper

3 tblsp extra virgin olive oil

2 oz crumbled feta

1. In a large bowl, whisk together lemon juice, garlic, parsley, mint, scallions, and salt and pepper. In a slow, steady stream whisk in the olive oil.

2. Toss the lentils and vegetables in the dressing. Sprinkle with Feta cheese.

Filed under // salads

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Delicious Kale Caesar Salad with Homemade Croutons

(download)

This recipe is dedicated to my dear friend Kevin, who has always loved Caesar salad, and like me, has a healthy obsession with kale. Like other dark leafy greens, kale is unbelievably nutritious, full of antioxidants. It is unusually high in fiber, vitamin A, and calcium. Most often, I toss kale in olive oil, garlic and red pepper flakes in a hot pan, then add a bit of chicken broth and braise for 7 minutes, and finish it with a squeeze of lemon juice. Yet it is a highly versatile vegetable; it is excellent sauteed, grilled, or raw.

This salad features raw kale in a very robust Caesar dressing. Unlike romaine, kale actually benefits if it wilts slightly in the dressing. Letting it sit for 5 or ten minutes tenderizes the greens and allows the flavors to meld. The homemade croutons, sprinkled with herbes de Provence, are an excellent garnish to soak up the tasty dressing.

Kale Caesar Salad

adapted from Chad Robertson's Tartine Bread

Ingredients

(3 to 4 servings with extra dressing & croutons)

Croutons

four 1-inch slices of day old country bread, torn into 1-inch pieces

2 tblsp extra-virgin olive oil

sea salt

1/2 tsp herbes de Provence

Kale Caesar

2 garlic cloves, chopped

2 olive-oil packed anchovy fillets

1 tblsp lemon zest

1 large egg yolk, room temperature

sea salt and cracked pepper

juice of one lemon

3/4 cups extra-virgin olive oil

1 head kale, center stems removed and leaves torn into bite-sized pieces

1/2 cup freshly grated Parmesan cheese

1. Make the croutons: Preheat oven to 400°. On a baking sheet, toss the bread with olive oil, a pinch of salt, and the herbes de Provence. Spread in a single layer and bake until the croutons are golden brown and crisp, turning once, about 10 minutes.

2. Make the dressing: Place the garlic, anchovies and lemon zest in a food processor and pulse together until a thick paste forms. Add the egg yolk, the lemon juice, and a pinch of salt and combine thoroughly. With the motor running, very slowly drizzle in the olive oil to create an emulsion. Season with salt and cracked black pepper to taste. If desired, add water to thin the dressing.

3. In a large bowl, toss the kale with enough dressing to coat. Add Parmesan and croutons and toss again.

Filed under // fall salads

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End of Summer Grilled Panzanella

Panzanella has always been a summer favorite in our household. Originating from Tuscany, panzanella is a bread and tomato salad, made with stale or toasted bread, and tossed with myriad combinations of bell peppers, olives, cucumbers, anchovies, capers, herbs, etc. It is often called a "left-over" salad because it can be made with the various ingredients you have on hand. Nothing beats cubes of hearty bread soaked in vinaigrette with fresh vegetables.

For a Labor Day bbq, I made this grilled panzanella and the flavors were outstanding.

Grilled Panzanella

serves 8 - 10

Ingredients

1 loaf day-old ciabatta bread, thick crust removed

5 medium, ripe tomatoes, cored, seeded, cut in large chunks

2 orange bell peppers, cut lengthwise off the core

1 bulb fennel, tops removed, halved (reserve fronds for garnish)

1 red onion, cut into 1/2 inch rounds

2 zucchini, halved lengthwise

5 oz fresh mozzarella, drained, cut in cubes

For Dressing

Zest of 1 lemon

juice of 1 lemon

2 tblsp red wine vinegar

1 small garlic clove, pressed

salt and fresh pepper

1/3 cup extra-virgin olive oil

1/4 cup fresh parsely, chopped

12 basil leaves, chiffonade

2 tblsp drained capers

1. Prepare your grill over medium heat. Brush the peppers, fennel, onion, and zucchini with olive oil and season with salt and pepper. Grill vegetables until tender and grill marks appear, about 4 minutes per side. Remove from grill. Place pepper slices in a covered container to loosen the skins. After 10 minutes, remove the skins with your fingers, slice into strips. Once cool, chop zucchini into half moons, slice fennel, and chop onions.

2. Meanwhile, halve the ciabatta lengthwise and brush lightly with olive oil. Grill until brown and crisp, turning occasionally. Let cool, then cut into large cubes.

3. In a very large bowl, add lemon zest, lemon juice, red wine vinegar, garlic, salt and pepper, and in a slow steady stream, whisk in the olive oil. Stir in the fresh herbs and capers.

4. Very gently toss all of the grilled vegetables, fresh tomatoes, mozzarella, and cubes of bread in the dressing. Transfer to a serving bowl and let stand 20 minutes. Garnish with fennel fronds. Serve room temperature.

Filed under // salads summer

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Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw

As Spring rolls into Summer, my love for salad only grows. Here are three recipes that I dreamed up.

Farmer's Market Baby Spinach with Peaches

I tossed leftover roasted baby fingerling potatoes with fresh baby spinach and peaches from the farmer's market, and topped it with goat cheese and toasted walnuts. The dressing gets it's sweet tang from white balsamic vinegar.

Ingredients (2 Servings)

3 handfuls baby spinach

1 ripe peach, pitted and sliced

5 leftover, roasted baby fingerling potatoes, halved (roasted at 375° for 40 minutes)

1 oz crumbled goat cheese

toasted walnuts

2 tblsp white balsamic vinegar

1 tsp honey

salt and fresh pepper

4 tblsp extra virgin olive oil

1. In a large bowl, whisk the vinegar, honey, salt and pepper, and in a slow steady stream, the olive oil.

2. Gently toss in the spinach, peaches, and potatoes. Crumble the goat cheese over the top, and add the toasted walnuts.

Southwestern Red Quinoa Salad
Red quinoa has more resiliency than regular quinoa and makes a chewy, hearty side dish. This colorful salad, studded with heirloom tomatoes, grilled corn, black beans, and jalapeño peppers, is even brighter with a lime vinaigrette.

Ingredients

(4 servings)

1 cup red quinoa, thoughroughly rinsed and drained

1 3/4 cups water

1 cup heirloom cherry tomatoes, halved

1 ear of corn, grilled and scraped off the cob

1 can of black beans, rinsed and drained

1 avocado, pitted and chopped

2 scallions, sliced thin on the diagonal

1 jalapeño, ribs and seeds removed, minced

2 tblsp chopped fresh cilantro

2 tblsp fresh lime juice

salt and pepper

4 tblsp extra virgin olive oil

cotija cheese (optional)

1. Bring water and red quinoa to a boil in a medium saucepan, then cover and cook until water is absorbed and wheat germ is visible, 12 to 15 minutes. Let the cooked quinoa cool.

2. In a large bowl, whisk together lime juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the minced jalapeño, cilantro, and scallions. Toss quinoa and remaining ingredients with the dressing. Sprinkle with fresh cotija cheese if desired.

Healthy Slaw

Cole slaw is a perfect salad for a BBQ because it won't immediately wilt and gets better as it sits. Shredded green cabbage is dressed up with red bell pepper, carrots, endive, uber-fresh pea sprouts and lemon herb vinaigrette.

Ingredients

(serves 6)

1/2 large head of green cabbage, thinly shredded

2 heads of Belgian endive, thinly sliced on the diagonal

1 red bell pepper, cored, seeded, thinly sliced lengthwise

1 handful shredded carrot

1 handful fresh pea shoots

2 scallions, thinly sliced lengthwise

2 tblsp chopped fresh Italian parsley

2 tblsp fresh lemon juice

salt and pepper

4 tbslp extra virgin olive oil

1. If you have time, salt the shredded cabbage and let drain in a colander for 1 hour. Pat dry with paper towels, taking off some of the salt.

2. In a large bowl, whisk together lemon juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the parsley and scallions. Toss remaining ingredients in the dressing. Let flavors meld for at least 30 minutes.

Filed under // salads summer

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My Favorite Spring Chopped Salad with Apple Cinnamon Vinaigrette

This Spring salad is a perfect harmony of sweet and salty. We had some baby mesclun greens and chives ready in our garden, making this extra special. Chopped celery and carrots give it a crunchy bite. The mesclun greens and red grapes give it a deep purple hue, spiked with bright white cubes of fresh feta. The vinaigrette, made with apple cider vinegar, lemon juice and cinnamon is a heavenly dressing you will make again and again. This recipe is adapted from Food & Wine's Annual Cookbook (2008) (simplifying the vinaigrette).

I made another version of this for an Easter potluck last weekend, substituting quinoa for the mixed greens. On my way out, I retrieved my bowl from the table and a stranger said, "You made this? You've changed my world."

Chopped Salad with Apple Vinaigrette

Serves 10

Ingredients

4 tblsp apple cider vinegar

Juice of 1 lemon

2 pinches cinnamon

Salt and fresh pepper

1 shallot, minced

1/4 cup extra-virgin olive oil

1 tblsp fresh dill and 1 tblsp fresh chives, chopped (optional)

2 stalks of celery, chopped in half moons

2 large carrots, chopped

1 medium seedless cucumber, chopped

2 cups red seedless grapes, halved

4 oz fresh, firm feta cheese, cubed

5 handfuls baby mesclun greens

3 handfuls chopped romaine lettuce

1. In a large bowl, whisk together vinegar, lemon juice, shallot, cinnamon, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in the herbs.

2. Gently toss the remaining ingredients in the dressing. Serve immediately.

Filed under // recipes salads

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An early Spring salad: Quinoa with Cucumber, Feta and Bibb Lettuce

If you're a health nut, you probably know about quinoa, the super grain first cultivated by the Incas over 6,000 years ago. They called it chisaya mama, which means "the mother of all grains." Interestingly, quinoa is not technically a grain, it's a leafy vegetable related to chard and spinach, but the edible seeds of the plant are the true superstars.

Quinoa is a complete protein, with all nine essential amino acids, more than any other grain. It's also rich in vitamin B2, magnesium, fiber, iron, zinc, and vitamins E and B6. So basically, it prevents headaches, hypertension, osteoporosis, cataracts, heart disease, and maybe even breast cancer. EAT IT.

Beyond all of quinoa's exceptional health benefits, it is a versatile and delicious ingredient. It cooks up light and fluffy in minutes, and can replace rice or couscous in virtually any recipe. It's subtle nutty flavor always shines through, whether chilled in a salad, steaming in a side dish, or sweetened in a dessert.

Always rinse quinoa thoroughly in cold water. When the germ ring separates from the grain, the quinoa is cooked.

Quinoa Salad with Feta & Cucumber

Makes 4 side dish servings or 2 entree

1 cup quinoa

2 cups water

1 1/2 tsp salt

2 tblsp extra virgin olive oil

2 tblsp fresh lemon juice

1 tblsp fresh Italian parsley, chopped

fresh black pepper

1/4 cup Kalamata olives, pitted and halved lengthwise

1 Persian cucumber, sliced

2 oz feta cheese, cubed or crumbled

2 handfuls Bibb lettuce, cut in strips

1 red Belgian endive, sliced on the diagonal

1. Wash quinoa in 3 changes of cold water, draining in a fine metal sieve. Stir together quinoa, water, and 1/2 tsp salt in a saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible on the outside of the grain. Let the quinoa cool.

2. Meanwhile, whisk together lemon juice, oil, remaining salt, pepper, and parsley. Toss the quinoa, lettuces, cucumber, olives, and feta with the dressing.

Filed under // recipes salads

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salads

Damn good and good for you: Farro with Coarse Pesto

Make this for your next picnic: Yellow-Eyed Pea Salad with crunchy green veggies

Italian Easter Salad: Fava Beans with Parsley, Pecorino and Lemon

The most vibrant & seasonal Sweet Potato Salad ever from @bittman

Mediterranean Lentil Salad: Chock full of flavor, nutrients & ancient history

Delicious Kale Caesar Salad with Homemade Croutons

End of Summer Grilled Panzanella

Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw

My Favorite Spring Chopped Salad with Apple Cinnamon Vinaigrette

An early Spring salad: Quinoa with Cucumber, Feta and Bibb Lettuce