GREEN PAPAYA SALAD

This is a refreshing crisp and light salad. You can substitute the green papaya with green mango. I enjoy making this in the winter as well as in the summer. 

INGREDIENTS:

Salad:
1 green papaya, peeled, halved and seeded (about 1-2 pounds)
10 grape tomatoes, halved
3 Chinese long beans or 15 green beans
1 cup fresh cilantro, coarsely chopped
2 green onions, sliced thinly or 2 tablespoons of very thinly sliced purple onion
1 fresh red Thai Chile, thinly sliced
2 tablespoons coarsely chopped salted roasted peanuts
shrimp crackers (optional)

Dressing:
5 tablespoons fresh lime juice
3 tablespoons packed golden brown sugar
2 tablespoons plus 2 teaspoons of fish sauce
4 minced garlic cloves

METHOD:

Whisk the dressing ingredients together and set aside.

Cook beans in boiling salted water for 5 minutes.  Rinse under cold water or shock in ice bath (a bowl of water with ice cubes). Cut into 2 inch pieces.
Using a julienne peeler, peel papaya until it yields 6 cups.  Place in a large bowl.  Add green beans, tomatoes, cilantro, green onions, and Chile.  Pour dressing and toss gently.  Garnish with roasted peanuts and serve.

TIPS:

1.  A green papaya resembles the texture and taste of a crisp apple.  Do not substitute a regular papaya in this recipe.

2.  I love to shock my cooked vegetables in ice water baths before adding them to recipes because it  preserves the fresh crisp green colour.

3.  Soaking the purple onion in cold water for 1 to 3 hours is a great way to alleviate some of the intense bite and makes the onion crispier.  Pat dry and toss into your recipe.

WARM ROASTED RADICCHIO and RED GRAPE SALAD

This is an easy appetizer or side dish.  It comes together rather quickly.  It is great served with a honey lemon vinaigrette.  Sometimes I also like to add toasted Panko breadcrumbs, roasted pistachios and shavings of Parmigiano Reggiano.  The sweetness of the roasted grapes marries nicely with the bitterness and smokiness  of the roasted radicchio. Sublime!

INGREDIENTS:

2 heads of Treviso radicchio
20 or more red grapes
2-3 tbsps olive oil
salt
freshly ground black pepper
1 tbsp minced fresh Italian flat leaf parsley
several Parmigiano Reggiano shavings (optional)
1/4 toasted Panko crumbs (optional)
1/4 toasted shelled pistachios (optional)

Dressing:

1 tbsp honey
3 tbsps of freshly squeezed lemon juice
3 tbsps of extra virgin olive oil
salt 
freshly ground black pepper
a touch of chili peppers (optional)


METHOD:

Preheat oven to 375 F.

Line a large baking sheet with parchment paper.

Whisk the dressing ingredients until they are emulsified.  Set aside and start preparing the salad.

Rinse and pat dry the radicchio with paper towels.  Slice lengthwise into quarters.  Place on prepared pan and scatter the grapes  over the radicchio.  Drizzle approximately 2-3 tablespoons of olive oil.  Season with salt and ground pepper.  Roast for approximately 25 to 30 minutes, or until the radicchio is nicely charred and heated through and the grapes are roasted but still whole.  Drizzle the salad dressing as soon as you remove the radicchio and grapes from the oven.  You may not need all of the dressing if you are not topping with the additional optional ingredients.

Serve warm garnished with the minced parsley or you can top with any or all of the optional ingredients. (Parmigiano Reggiano shavings, toasted Panko, roasted pistachios)



 
 

FUYU PERSIMMON, POMEGRANATE, AVOCADO and GOAT CHEESE SALAD

Fuyu persimmons and pomegranates are now in season.  The combination makes a great crisp and colourful winter salad .  Perfect to serve during the holidays.

INGREDIENTS:

140 grams of fresh Arugula, (the size of a small pre-packaged box of salad)
1 avocado, sliced
1 fuyu persimmon, peeled (optional) and cut into thin wedges
1 cup pomegranate seeds
1/4 cup of goat cheese
1/4 cup of sliced roasted almonds

For the dressing:
1/4 cup plus 3 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
1 teaspoon of Dijon mustard
1 tablespoon of honey
pinch of kosher salt and pinch of freshly ground black pepper


METHOD:

In a measuring cup, use a whisk to emulsify the dressing ingredients and set aside.
In a large salad bowl add the arugula, add the dressing, and toss gently. 
Top with the persimmon and avocado. Sprinkle with pomegranate seeds and roasted almonds. Lastly add the crumbled goat cheese, and serve.
  
TIPS:

1. There are several types of persimmons but my favourite is the fuyu. They are round and flat. Resembling the shape, firmness and crispness of an apple.  The skin is edible. Making it a perfect addition to any salad.
 

 

ROASTED BEET QUINOA SALAD with GREEN APPLE, SPINACH and GOAT CHEESE

I love grain salads.  A perfect one bowl lunch or dinner.  Beets with goat cheese is one of my favourite combinations.

  

 

INGREDIENTS:

225 grams uncooked quinoa
140 grams goat cheese
3 cups diced raw beets, about 5 beets
2 cups of thinly sliced fresh baby spinach (chiffonade)
1 Granny Smith apple, unpeeled, diced, tossed in 1 tablespoon of fresh lemon juice to retain colour and crispness
1/4 cup sliced raw almonds
1/4 cup dried black cherries
1 tablespoon grape seed oil
salt to taste
freshly ground black pepper

For the dressing:

4 tablespoons of extra virgin olive oil
2 tablespoons of red balsamic vinegar
2 tablespoons of honey
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of finely minced shallot
salt 
freshly ground black pepper


METHOD:

Preheat oven to 400 F.

In a medium sized bowl, add diced beets, 1 tablespoon of grape seed oil, salt and pepper. Toss well and place on a parchment lined cookie sheet. Roast for approximately 25  to 30 minutes, stirring frequently. See below for an alternative roasting method.

Meanwhile cook quinoa according to package directions.

In a small bowl, whisk vinegar, honey, lemon juice, shallot, salt and pepper. Lastly, whisk in olive oil.  Whisk for at least a minute until dressing is light and creamy (emulsified).

Toast almonds in a frying pan for about 3 minutes or so, until they are fragrant. Watch attentively to avoid burning.


ASSEMBLING THE SALAD:

In a large bowl, add (in the following order), cooked quinoa, roasted beets, toasted almonds, apples, spinach, and cherries.  Pour dressing over salad and toss gently. Do not over mix the salad because the beets will bleed onto all of the ingredients.
Sprinkle goat cheese over top and serve.


TIPS:

1. You can substitute the quinoa with any grain.
2. You can substitute the cubed roasted beets with cubed roasted butternut squash. If using squash, roast following the directions in the METHOD section of the recipe. Reduce roasting time to approximately 20 to 25 minutes. 
3. Grape seed oil is neutral tasting, healthier than vegetable oil and can withstand high heat better than olive oil.
4. This salad can be served warm, room temperature or cold.
5. It keeps in the fridge for only a couple of days because of the spinach. If you would like to store it longer than that, omit the spinach.

ALTERNATIVE ROASTING METHOD:  

Scrub beets and cut off ends. Wrap each beet loosely in aluminum foil, place on cookie sheet. Roast at 350F for 40 to 50 minutes. Pierce with a fork to check that they are cooked through. Unwrap, cool, and peel. Skins will slide off easily. Chop and add to salad.
 






  

LEMONY LEAFY GREENS with PEA SHOOTS and EDAMAME or FRESH GREEN PEAS

A salad in the summer, is delicious, whether it is served as the main course or as part of a larger meal. I like to take advantage of the summer availability and freshness of the more fragile leafy greens, which pair beautifully with a simple lemon dressing.

INGREDIENTS:

a full bouquet of fresh leafy greens, (Such as: Butterhead, Boston, Bibb, Oak leaf, green or red leaf lettuce) hand torn into large bite size pieces
a large handful of heirloom cherry tomatoes (sliced in half)
a couple of large handfuls of fresh pea shoots
1 very thinly sliced small shallot
1 cup of lightly cooled blanched Edamame beans or freshly shelled green peas

For the dressing:

zest of half a lemon
1/4 cup of freshly squeezed lemon juice
1/2 cup of extra virgin olive oil
freshly ground sea salt
freshly ground large coarsely grated black pepper 


METHOD:

First prepare the dressing:
Add all the ingredients into a glass measuring cup. Use a whisk to emulsify the dressing.
 
In a large serving bowl, place the fresh salad greens. Layer with the sliced shallots, pea shoots, and tomatoes, and sprinkle the peas or edamame beans around the perimeter of the salad.  I like to present the untossed salad at the table.  Minutes before serving, pour the dressing over the salad and gently toss. 

TIPS:

1.  I always use a whisk to emulsify the dressing ingredients.  This produces a very light and creamy dressing.

2.  It is best to dress the salad just before serving. This ensures that the salad will look and taste fresh.

3.  The greens suggested in this salad are very fragile.  Be sure to toss gently after you add the dressing.
  
 

 

WARM GRILLED GRAPE TOMATO CAPRESE SALAD

This just takes a good traditional Caprese salad up a notch.  Grilling the tomatoes makes them sweet and juicy.

INGREDIENTS:
1 carton of grape tomatoes
8 medium sized bocconcini
1/4 cup of fresh basil cut into chiffonade
4 tablespoons of extra virgin olive oil (or more!)
1 tablespoon of grape seed oil
salt and freshly ground black pepper



METHOD:
Toss grape tomatoes with 1 tablespoon of grape seed oil.
Preheat barbeque to medium heat. When grill is nice and hot, toss on the tomatoes. Cook covered for 1 minute only. Turn them over quickly and cooked covered for another minute. Remove before they start to split open. 

Slice bocconcini into 1/4 inch thick slices.
In a platter, assemble tomatoes in the middle, surround with the bocconcini slices.  Garnish with the olive oil, salt and pepper and basil. Serve warm with crusty grilled bread.


TIPS:
1.  Do not overcook the tomatoes. 1 minute on each side is enough.
2. You can substitute the bocconcini with mozzarella di buffala, or Fior di Latte cheese.

  
 

CHICKPEA and ROASTED ASPARAGUS SALAD with CREAMY AVOCADO DRESSING

This chickpea salad can be served 3 different ways.  Serve it on crostini as an appetizer, on a slice of toast for lunch or as a tasty side dish at a picnic or barbeque.  You won't miss the mayo in this recipe!

INGREDIENTS:

1 bunch of asparagus
1 celery stalk diced, 1/4 cup
1/4 red pepper, 1/4 cup
1 jalapeno, seeded and minced
2 green onions, white and green parts, thinly sliced 
1 can drained rinsed chickpeas (540 ml)
1/4 cup chopped fresh cilantro


FOR THE DRESSING:

1 large ripe avocado
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice

1 tablespoon cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and pepper to taste
smoked paprika for finishing (optional)

 METHOD:

1. GRILL ASPARAGUS

Preheat oven to 400F.
On a cooking sheet, spread out asparagus, drizzle with grapeseed oil (a couple of tablespoons), salt and pepper. Roast for 5 minutes. Cool and chop into 2 inch pieces. 

2. PREPARE DRESSING

In a medium size bowl, add peeled pitted avocado, lemon juice, lime juice, vinegar, extra virgin olive oil, Dijon mustard, honey, salt and pepper. Mash with a potato masher and then whisk until creamy and smooth.  

 
3. ASSEMBLING the SALAD

In a large bowl, combine the chickpeas, asparagus, green onion, jalapeno, red pepper, celery, cilantro and dressing. Toss gently and serve sprinkled with smoked paprika.

TIPS:

1. Do not overcook the asparagus.
2. Let asparagus cool/come to room temperature before adding to the other ingredients.
3. You can also grill the asparagus instead of roasting in the oven.
4. I only use grapeseed oil whenever I am grilling or roasting at a high heat. Olive oil will smoke if used above 350F.
5. The heat in a jalapeno is in the ribs and seeds. If you like it spicy do not seed.
6. Cilantro is a delicate herb and can only be sliced or chopped once, do not mince or it will blacken.
7. You can substitute the chickpeas with cooked cubed potatoes and make a mayo free/low fat potato salad.

WATERMELON, FETA and MINT SALAD

This is a simple and delicious accompaniment to any barbequed meat, including burgers. This salad is sweet, salty and refreshing.

 

INGREDIENTS:
1/4 of medium sized watermelon, diced, approximately 4 cups
3/4 cup cubed good Greek feta
2 tablespoons chopped fresh mint (or to taste)
Balsamic glaze (use to taste)


METHOD:
Add the diced watermelon to a serving bowl. Layer 1/2 cup of the cubed feta, and crumble the remaining 1/4 cup of the feta on top. Sprinkle with the chopped mint.  Toss the salad gently. Drizzle with Balsamic glaze and serve.

TIPS:
1. Due to the simplicity of this recipe, it is important to choose watermelon that is ripe, sweet and juicy and to use very good quality feta.
2. You can season this salad with freshly ground black pepper. I like it with or without.
3. Mint is a very delicate herb. Only slice/chop once. Repeated slicing/chopping will cause the mint to darken/blacken.
4. Balsamic glaze is a sweet and thick balsamic reduction. A little goes a long way.

    
 

LOW-FAT GLUTEN FREE WHOLE GRAIN JAPONICA RICE and GREEN LENTIL SALAD

A flavorful, hearty, nutritious side dish or light lunch. This salad is gluten-free, and full of protein.

INGREDIENTS:

2 cups cooked black Japonica rice 
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cinnamon
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 cups cooked brown or green lentils
1/2 cup thinly sliced green onions or finely diced purple onion
1/4 cup currants (not raisins)
1/2 cup finely chopped parsley or cilantro
1/2 cup sliced or chopped toasted almonds
kosher salt and freshly ground black pepper

METHOD:

In a large bowl whisk together vinegar, oil, ground coriander, cumin, turmeric, cinnamon, and onions.  Lastly toss in lentils, rice, currants, fresh chopped parsley (cilantro) and almonds. Season with salt and freshly ground pepper.

Serve at room temperature or cold from the fridge.


 TIPS:

1. You can substitute the Black Japonica rice with wild rice, brown rice or your favourite cooked grain. I like quinoa, freekeh, barley, wheat berries, or farro.
2. If the rice or grain is still warm, ensure that it is not over cooked. Any warm grain will continue to soften (expand) as it absorbs the dressing. I usually under cook by 1 to 2 minutes.
3.  The salad tastes best if you let it sit at room temperature for at least half an hour before serving. This allows the flavours to blend.




    

HEALTHY AVOCADO, BLACK BEAN and FARRO SALAD

A great side salad or light lunch. Flavours are fresh and remind me of summer. A low-fat, nutritious and filling dish.

 
INGREDIENTS:

2 cups cooled cooked Farro
1 cup frozen corn (or shucked grilled corn)
1 can drained and rinsed black beans
1 medium jalapeno, seeded, ribbed and minced
half a sweet red pepper diced
2 avocados diced
15 to 20 grape tomatoes, sliced in half
1 tablespoon of finely chopped purple onion or shallot
1/2 cup chopped fresh cilantro (or more to taste)

Dressing:

zest of 1 lime
juice of 3 limes, approximately 1/4 cup
2 tablespoons apple cider vinegar
3 tablespoons  extra virgin olive oil
1 tablespoon honey
pinch of cayenne
pinch of salt
pinch of freshly ground black pepper

METHOD:

In a large bowl, combine farro, corn, black beans, jalapeno, red pepper, avocado, grape tomatoes, purple onion and cilantro.
In a medium bowl, whisk the ingredients for the dressing .
Add dressing to salad and toss gently until mixed .
Let stand for 20 minutes for flavours to blend.


TIPS:

1. You can substitute farro with quinoa or barley.
2. If you prefer this to be spicy, do not seed jalapeno.
3. If you have a bit more time to prepare the salad, prepare the dressing while the farro is cooking. After draining the farro, while it is still hot, mix in 2 to 3 tablespoons of the dressing.  A warm/hot grain will absorb more of any dressing/flavours. Let the farro cool and then continue with the directions in the METHOD part of the recipe. 
4. You can also make the above salad without any farro/grain. It is just as delicious without the farro/grain.

 f

KALE SALAD with LEMON DRESSING

It's all about the lemon

INGREDIENTS:
1 bunch of kale, stemmed and julienned
8 brussels sprouts, cored and thinly sliced
1 head of radicchio, cored and thinly sliced
1/2 cup of Craisins
zest of half lemon
1/4 cup of fresh lemon juice
1/2 cup of extra virgin olive oil
salt and pepper to taste

Dressing:
Whisk lemon juice, olive oil and salt and pepper.

To ASSEMBLE:

Place washed and dried salad ingredients in a large bowl.
Add Craisins.
Toss in emusified dressing.

TIPS:
1. Be sure to remove tough middle stem of kale leaves.
2. Whisk dressing to emulsify. Ratio is 2 to 1 for lemon juice and olive oil.
3. Dress salad at least half hour before serving in order to soften the kale.

4. To juice a lemon, invert the single handle grater, that you used to zest, to catch the seeds and squeeze directly into a measuring cup.