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Panzanella Salad

A panzanlla salad is comes from the Tuscan region of Italy and is basically a bread salad.  Typically a panzanella includes day old bread, tomatoes, basil, oil, vinegar, salt and pepper.  Since the wonderful HighCross Farm had some sexy lemon basil, cucumber and red onions in the box, I decided to throw those in as well. The best part was  I didn’t have to go anywhere near my stove. Score!

Since I used lemon basil, I decided to keep with the fruity flavor profile and made a vinaigrette with some orange olive oil and strawberry balsamic I got at  Oro Di Oliva.  Fantastic!

For the Panzanella:

  • 1 large cucumber, peeled/seeded and diced
  • 4-5 small-medium tomatoes, diced
  • 1 medium red onion, thinly sliced
  • 1 bunch of lemon basil
  • 5-6 sliced of day old Italian bread, cut into 1 inch sliced and diced

For the Vinaigrette:

  • 3 tablepoons, balsamic vinegar
  • 6 tablespoons, olive oil
  • 1 tablespoon chopped garlic
  • 1.5 tablespoons, honey
  • 5 lemon basil leaves, chopped
  • S&P to taste

In a large bowl add the cucumber, tomato, basil, and onion.  Chill in the refrigerator for an hour to let the juices of the tomato draw out.

While that chills whisk together your vinaigrette.

Add the bread and vinaigrette to cucumber/tomato  mixture. Mix well. You want the bread to sop up the vinaigrette and juice from the veg.

Note: Make sure your bread is good and stale. If you use soft bread you will get nothing but mush. You want good hard, stale bread for this salad.

Let chill again for another 30 minutes.

Enjoy!

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3 Comments

Posted by on August 23, 2010 in Uncategorized

 

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Seared Steak & Bleu Cheese over a Wilted Waido Salad

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I love the fact I got a nice big head of Waido in my HighCross Farm CSA box this week.  Waido is a type of Mizuna, part of the Brassica family.  Brassicas contain glucosinolates which may inhibit the certain types of cancers. I’m just sayin’…

I decided to try a wilted salad.  I thought it would be a nice change from the normal lettuce salads I usually made with dinner.  I made a warm vinaigrette and wilted the mizuna in it.  It was fabulous.  I topped the salad with a pan seared steak that I topped with some bleu cheese.  Heaven.

Wilted Waido Salad

  • 1 shallot, finely chopped
  • 1 green garlic, finely chopped (I had some left, if you do not have green garlic, use a glove of regular garlic)
  • 1 teaspoon of fresh thyme, chopped (or use dry if you do not have fresh)
  • olive oil
  • cider vinegar (use what you want for acid here I used what I had on hand.  You can use red wine vinegar, lemon juice, whatever you desire)
  • 1 teaspoon dijon mustard
  • S & P to taste

In a large frying pan, add 2 tablespoons of olive oil.  When that heats up add the chopped shallot, thyme and green garlic.  Sautee until soft.

Add the dijon mustard and cider vinegar and wisk to emulsify.  Salt and pepper to taste.

Add the Waido and heat thru until wilted making sure you cover the greens completely with the vinaigrette.  Don’t overcook or you will get soggy greens.

Top with a seared or grilled steak.  I added crumbled bleu cheese to the top of my steak. You could also top your steak with the green garlic aioli from my previous post.  Enjoy!

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Posted by on June 13, 2009 in bleu cheese, steak, waido

 

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Roasted Beet and Apple Salad

Normally when I’ve eaten beets, they’ve been canned beets. Sure I liked them, but nothing I would buy in the store for myself. Well I had gotten three gorgeous fresh beets in my CSA box this week and I really wanted to find a way to use them that was different from any other way I’ve eaten beets. I searched the net and found several beet and apple salad recipes. I decided to take a little from each…add my own thing and this is what I came up with.

Warm Beet and Apple Salad:

3-4 Beets trimmed and peeled (save the greens! they are great cooked)

1/4 C Balsamic Vinegar

A good handful of chopped red onion

3 tbs olive oil

1.5 tbs honey

Salt and pepper to taste

Salad greens of your choosing

Red delicious apple cored and sliced

Feta cheese

Chopped walnuts

Preheat oven to 400

Wisk together balsamic vinegar, honey, olive oil, onion and S&P in a bowl. Cut beets into sixths (or bite size pieces). Toss beets in dressing mixture and wrap in foil, place on baking sheet and cook for 40 mins. (or until you can put a knife easily into the beets). Open tin foil and cook for another 30 mins. Let beets cool down to room temp or a little warmer.

Arrange salad greens onto plate and spoon as much of the remaining dressing over them. Top with beets, apple, feta cheese and spoon some more dressing over all of that. Sprinkle chopped walnuts on top. Enjoy.

My camera died as I was taking pics, so I apologize for the lack of picture quality. But I hope it looks appetizing to you all.

One more…

 
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Posted by on July 21, 2008 in Beets, salads

 

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