Category Archives: Salad and Dressings

Winter Salad with Black Radish, Apple, and Escarole

Winter Salad with Black Radish, Apple, and Escarole Epicurious  | 2004 By Peter Hoffman Ingredients 1-2 black radishes, sliced very thinly into half-rounds 1 large (or 2 small) apple[s], cut into small chunks 1 large head of escarole, washed and … Continue reading

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Black Radish Salad

Black Radish Salad Epicurious  | November 2000 By Susan Herrmann Loomis Yield: Makes 4 servings Ingredients 4 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon-style mustard 2 black radishes (weighing about one half pound each) peeled and trimmed One small … Continue reading

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Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons Peppery, uncooked mustard greens make a great base for this modern-day Caesar salad. 6 servings PREP TIME: 20 minutes TOTAL TIME: 40 minutes (includes baking time) Recipe by Melissa Clark Photograph … Continue reading

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Fava Bean and Pecorino Salad

Serves 8 Ingredients: 4 pounds whole fava beans, shelled 2 shallots, peeled and minced Juice of 1 lemon Coarse salt and freshly ground pepper 1/2 cup extra-virgin olive oil 4 ounces baby lettuce, washed and spun dry 2 ounces watercress, … Continue reading

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Salad with Beets and Yogurt Dressing

Salad with Beets and Yogurt Dressing Martha Stewart Greek yogurt is thicker, creamier, and higher in protein than regular yogurt because it has been strained to remove much of its whey.                                                                                    Prep Time 10 minutes Total Time 55 minutes, plus … Continue reading

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Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese

Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City. The Martha Stewart Show, February 2007 Yield Serves … Continue reading

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Zucchini Spaghetti with Creamy Lemon-Chive Dressing

Zucchini Spaghetti with Creamy Lemon-Chive Dressing This delicious recipe is from chef Patricia Wells’s “Vegetable Harvest.” Yield Serves 4 Ingredients 1 pound small zucchini, rinsed, dried, and trimmed at both ends 1 teaspoon fine sea salt 1/4 cup Creamy Lemon-Chive … Continue reading

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Waldorf Salad

Walford Salad Food Network Kitchens, Food Network Cook Time:10 min Level:Easy Yield: 4 servings (4 cups) Ingredients 1/2 cup walnuts halves 1/2 cup non-fat yogurt 2 tablespoons light mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon honey 1/2 lemon, … Continue reading

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Raw Kale Salad

Raw Kale Salad Marcus Samuelsson (the Swedish chef that won Top Chef a few seasons ago) “Now I can eat this salad every day at work, special occasion or not.” -Marcus Ingredients: 1 bunch kale, cut into ¼-inch strips horizontally, … Continue reading

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Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate Bon Appétit | December 2004 yield: Makes 4 servings active time: 15 minutes total time: 15 minutes Using blood orange juice in the dressing means less oil is necessary, which lowers the … Continue reading

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