Sunday, March 14, 2010

Day 12 Salad 12 - Chard and Beets with Fresh Goat's Cheese

This is something I threw together.

10 leaves of baby red chard
10 or so pieces of sweet heat pickled beets
1 oz of fresh plain goat's cheese
10 pieces of pecan

I grabbed some red chard out of our garden, it's the only thing that's living our there. I blanched the chard and then placed the beets and cheese on top. Put the pecan pieces on top of the cheese. Drizzle with Dijon vinaigrette.

Hubby gave it a big "MMMMMMMMMMMMMMMMMMM" and came back for more. This was another case of not nearly enough salad.

Saturday, March 13, 2010

Day 11 Salad 11 - Sweet, Sour, Bitter, and Blue Salad

This salad is a taste sensation! With baby bitter greens, sour apple, dried cranberry, pecans and blue cheese- you will not be bored eating this one.

3 c baby bitter greens
1 c baby spinach
1/4 peeled green apple chopped into 1/2" chunks
1/4 peeled cucumber chopped into 1/2" chunks
1/4 c dried cranberries
2 Tbs blue cheese crumbles
handful of pecan halves

fill the bowl with the greens
top with the rest of the ingredients

I feel that the cucumber was a mistake. It was soft compared to the green apple's crunch. It was yucky. The rest of the combination rocked. It was just what I was hankering for.

Friday, March 12, 2010

Day 10 Salad 10 - Watermelon and Jicama with Chili and Lime

Tonight's salad is another one that is super simple yet delish and satisfying. The chile and salt really get your attention and the melon cools your mouth back down. I dig the snappy crunch of the jicama. It's just a great combo. This recipe was told to me by a dear friend in Boulder, CO. I believe the origin was a Native American community in Michigan.

2 c jicama (1/2" x 2" strips)
2 c watermelon (1/2" x 2" strips)
juice of 1 lime
sprinkle with Tony Chachere brand Cajun seasoning or salt and chile powder

Toss to combine.

does it get easier folks? nope.

Thursday, March 11, 2010

Day 9 Salad 9 - My Mimi's Tuna Salad on Toast

As promised: My Mimi's Tuna Salad on Toast

This is the tuna salad that my Mimi (maternal grandma) made for me as a little girl. It's still my favorite recipe.
1/2 c Tuna flaked
1 Tbs lemon juice (can substitute pickle juice)
1 Tbs mayo
1 Tbs sweet relish
1/4 c onion (fine dice)
1/4 c celery (fine dice)
1/4 c shredded carrot

Just mash it all together in a bowl. Then mound it up on toast. I used a slice of the gluten-free French bread I made yesterday. You could use a nice Keiser roll- that would be perfect. I would also add a thick slice of tomato if I had one and some light leaf lettuce.

Wednesday, March 10, 2010

Day 8 Salad 8 - Julia Child's Salade Nicoise

I am not going to lie. This salad is a major pain in the ass the make. Perhaps it is best ordered at a bistro.

Here is the recipe I used from Julia herself. I omitted and substituted a bit. That's just my small town kitchen ways. I used red leaf lettuce and Calamata olives. I omitted the anchovies. I seared up some yellow-fin tuna that my Dad pulled out of the Pacific off the coast of San Diego last summer . I know I was supposed to mound the items in piles but I always feel the need to make my salads in circles. I also added garlic to the dressing, I couldn't help myself.

This is Julia's recipe:

1 head Boston lettuce, large, washed and dried

2 to 3 tablespoons virgin olive oil

Salt and freshly ground pepper

1½ pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried

to 1 cup salad dressing, such as the Oil and Lemon Dressing (see accompanying recipe)

3 or 4 fine ripe red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving

8-10 ounces oil-packed tuna, drained and flaked

1 quart French Potato Salad (see accompanying recipe)

8 hard-boiled eggs, halved lengthwise

1 can flat anchovy fillets packed in oil, opened and drained just before serving

½ cup black Nicoise-type olives

3 or 4 tablespoons capers

¼ cup fresh parsley, minced

Prepare the salad base: Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Dress beans, tomatoes, tuna: Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes. Season the tuna lightly with a spoonful or two of dressing.

Assemble the salad: Place the potato salad in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

Ring the salad with the eggs and curl an anchovy fillet on top of each.

Spoon a little more vinaigrette over all; scatter on olives, capers and parsley.

Presentation: Serve as soon as possible.

Source: Adapted recipe from "The Way We Cook" by Julia Child.

Julia Child's French Potato Salad Makes about 1 quart

1½ pounds "boiling" potatoes, all the same size and shape if possible

1-1½ teaspoons salt per quart of water

2 tablespoons shallots or scallions, finely minced

Salt, freshly ground white pepper

¼ cup chicken stock (or potato-cooking water)

1½ tablespoons wine vinegar

2-3 tablespoons fresh parsley, chopped

2-3 tablespoons light olive oil, optional

Cook's notes: It is best to cook potatoes within ½ hour of using to prevent the possibility of their turning gray.

Peel, slice the potatoes: Fill a three-quart saucepan half-full with cold water. Wash the potatoes. One at a time, peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices ¼-inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest.

Cook the potatoes: Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer 2 to 3 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.

Drain, season the potatoes: Drain out the cooking water (you may wish to use it for soup).

At once cover the pan and set aside for 3 to 4 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plan to season them while still warm.

Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar and parsley.

Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

Presentation: The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for ½ hour at room temperature before serving.

Source: Adapted recipe from "The Way We Cook" by Julia Child.

Julia Child's Oil and Lemon Dressing Makes about ½ cup dressing

2 strips of fresh lemon peel, 1-by-2½ inches each

¼ teaspoon salt, plus more, if needed

½ tablespoon Dijon-style prepared mustard

1 to 2 tablespoons freshly squeezed lemon juice

½ cup fine fresh oil

Freshly ground pepper

Prepare the lemon: Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon.

Make the dressing: Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended, start beating in the oil by droplets to make a homogeneous sauce -- easier when done with a small electric mixer.

Presentation: Beat in droplets of more lemon juice and salt and pepper to taste. Use soon.

Source: Adapted recipe from "The Way We Cook" by Julia Child.

Tuesday, March 9, 2010

Day 7 Salad 7 - Berry-Melon Salad With Lemon-Thyme Syrup

That's right folks- it's a fruit salad tonight. The thyme syrup adds an interesting flavor with the fruit. Something to make you say "hmmmmm." I wasn't sure how I felt about the syrup on it's own, but it really went well with the fruit, especially the melon. The blue cheese crumbles were a last minute addition (which is why they are not pictured) that really put it over the top. But I am on a blue-cheese kick at the moment.


Thyme Syrup
1 cup sugar
1⁄4 cup water
Peel and juice from 1 lemon
4 large sprigs fresh thyme, preferably lemon thyme

3 cups each diced cantaloupe and honeydew melon
1 pint blueberries
1/2 pint strawberries quartered
mild blue cheese crumbles

1. Lemon-Thyme Syrup: Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.

2. Salad: Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with blue cheese crumbles. Serve with extra thyme syrup, if desired.

Then for fun, I made myself a cocktail with some of the leftover syrup.

Lemon-Thyme Rita on the rocks:

shot of tequila
1/4 c Lemon-Thyme Syrup
1/2 c lemonade

It was just lovely.

This salad recipe was adapted from

Monday, March 8, 2010

Day 6 Salad 6 - Another Mixed Salad

This is just a simple salad. You can add whatever you have on hand. This is what I had tonight.

4 c spinach
1 c butter lettuce
1/2 peeled red apple cut into bite size chunks
6 grape tomatoes - halved
2 oz garlic herb goat cheese
1/4 c dried cranberries
1/4 c pecans
1/4 c shredded carrot
bacon bits

ok y'all. I made this yesterday. I just threw it together. You can too.