Salad Recipes

Lime Turmeric Salad Dressing

by Anne Maxfield on October 27, 2016

accidental-locavore-lime-turmeric-dressing-on-tomatoesLime, turmeric, ginger – got a couple of superfoods in this salad dressing, so it might actually be good for you.

And Zagat’s has named turmeric “this year’s trendiest superfood“.

The Accidental Locavore had some cilantro that wasn’t going to last much longer so I gave this recipe from Ottolenghi via bon appétit a shot.

Since everything ends up in a food processor, your chopping doesn’t need to be picture perfect.

Makes about ¾ cup.

Lime Turmeric Salad Dressing

  • ¾ teaspoon ground turmeric
  • 1” piece of ginger, peeled and chopped
  • 1 garlic clove peeled and crushed
  • 1 cup cilantro, coarsely chopped
  • ½ teaspoon lime zest (from about ½ lime)
  • 3 tablespoons lime juice
  • 1 jalapeno seeded and roughly chopped (more or less to taste)
  • ¼ cup olive oil
  • Salt to taste

Put the turmeric, ginger, garlic, cilantro, lime zest and juice and some of the jalapeno into the food processor, pulse until finely chopped.

With the motor running, slowly add the olive oil. Taste and add salt and more jalapeno as needed. Serve over your favorite greens and enjoy!

accidental-locavore-lime-turmeric-salad-dressingMy verdict: Not love at first bite.  Tried the lime turmeric salad dressing on some heirloom tomatoes and then on some local lettuce and was, frankly, underwhelmed.

The original recipe called for a whole jalapeno and this time I was playing it safe. I ended up using about a quarter of a pretty big and spicy one, so unless you’re a heat freak (and/or you know how hot your chile is) err on the cautious side with this.

I think turmeric is an acquired taste. Good in small doses when it blends with other spices. It gave the dressing a slightly soapy taste and adding more lime juice didn’t perk it up. The original recipe called for fresh turmeric (4” piece peeled and chopped) and that might make a difference, but turmeric is hard to come by in my ‘hood. Are you able to find it by you? And have you ever used it?

 

 

 

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Ottolenghi’s Salad With Tomatoes

by Anne Maxfield on September 5, 2016

Accidental Locavore Ottlenghi Tomatoes in SaladIt’s Labor Day and I’m not laboring.

Take advantage of some great tomatoes and try this summery salad from an earlier post.

Sometimes, looking at the availability of good ingredients, you wonder about the timing of cookbooks. The Accidental Locavore tried to get a reviewer’s copy of the upcoming Plenty More (due out in October) and was turned down.

Luckily, Bon Appetit ran a few recipes from the book and this tomato salad caught my eye. I roasted the lemons ahead of time (on a cool evening), so they were ready to go and this came together quickly:

  • 1 lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 tablespoon thinly sliced fresh sage leaves
  • ½ teaspoon sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon ground allspice
  • Kosher salt and freshly ground black pepper
  • 1½ pound mixed cherry tomatoes, or small heirlooms quartered
  • ½ small red onion, thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
  • ¼ cup fresh mint leaves, torn if large

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Accidental Locavore Sliced Lemons for TomatoesToss lemon slices with sage, sugar, and 1 tablespoon of the olive oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are dry and starting to brown about 15–20 minutes. Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, and mint. Toss gently; season with salt and pepper, serve and enjoy!

My verdict: A great change from tomatoes and mozzarella, it’s light and refreshing, with a nice tang from the lemons and pomegranate molasses and it might be the easiest salad dressing on the planet! My pomegranate molasses will be getting a lot more use from now on – it was great with the tomatoes and mint. I also really liked the roasted lemon slices and saved some to toss in with my usual lunch salad. Next time, I’ll roast a couple of lemons at the same time and keep them in a Ziploc bag in the fridge for future use – they’d be good with a chicken too. Mint would also go well if you didn’t have any sage. My husband thought the lemon slices would be better cut in half, but I liked them as is.

And I’d still love to see a reviewer’s copy of the book…

 

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Potato Salad With Lemon and Mint Recipe

by Anne Maxfield on August 25, 2016

Accidental Locavore Baby PotatoesPotato salad is a summer staple.

As good as potato salad is, the Accidental Locavore is not a huge fan of potato salad with either mayo or hard-boiled eggs. When I saw this from the NY Times, it looked like a nice change from my go-to French potato salad. Serves 4:

Accidental Locavore Potato Salad With Lemon and MintPotato Salad With Lemon and Mint Recipe

  • 2 pounds small waxy white or yellow potatoes, roughly about the same size
  • Juice of 1 lemon, more for serving
  • 1 ½ teaspoons kosher salt, more as needed
  • ½ cup extra-virgin olive oil
  • ½ cup thinly sliced scallions, white and light green parts, more for serving
  • ¼ cup torn mint leaves, more for serving
  • ¼ teaspoon Aleppo pepper, more for serving

Cut the potatoes in half, or quarters if they’re large. Put potatoes in a large pot with enough salted water to cover by 1”. Bring to a boil over medium-high heat and cook until potatoes are just tender, about 15 minutes.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature. Just before serving, top with additional lemon juice, scallions, mint and Aleppo pepper.

My verdict: Easy and good! Will they take the place of the French potato salad? Probably not, but how can you compete with bacon (and bacon fat)???

If you don’t have Aleppo, or ¼ teaspoon of some exotic pepper (because it’s soooo worth it to go out for 1/4 teaspoon of anything), just use freshly ground black pepper.

Other herbs to consider would have to include sage, rosemary and tarragon – essentially anything fresh.

I always cut the potatoes before boiling.  It saves time, both in cooking and in waiting for them to cool enough to cut. However, you must start the potatoes in cool water. Otherwise they’ll never cook evenly all the way through and especially with potato salad, you don’t want them mushy on the outside.

What’s your favorite potato salad?

 

 

 

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Grilled Summer Squash and Fennel Salad Recipe

by Anne Maxfield on August 4, 2016

Accidental Locavore Summer SquashFaced with a pile of summer squash and fennel and requested to bring a salad to a recent party, the Accidental Locavore went trolling through a pile of cookbooks, hoping to find all the squash and/or fennel recipes that might have been saved for warmer months.

In Ottolenghi’s Plenty More there was a recipe for courgette (not to brag, but I have a signed British copy) and fennel with saffron crumbs.

Being lazy, this was more of a riff on the original. Serves 4.

Accidental Locavore Summer Squash and Fennel SaladGrilled Summer Squash and Fennel Salad

  • 1 cup breadcrumbs (preferably homemade)
  • Vegetable oil for frying
  • 3 garlic cloves, thinly sliced
  • 2 medium zucchini or summer squash, cut lengthwise into thin strips
  • 2 small fennel bulbs, trimmed and cut lengthwise into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ cup dill, finely chopped
  • Salt and pepper

Preheat your grill (or grill pan, if apartment bound) on high heat.

In a medium pan heat the oil over medium-high heat. When the oil is hot, carefully add the garlic and breadcrumbs. Fry for about a minute until golden brown. Remove with a slotted spoon and let cool on paper towels. Sprinkle with salt.

In a large bowl, toss the summer squash and fennel with 1 tablespoon of the olive oil, salt and pepper.

Grill until both sides are nicely charred, about 6 minutes a side for the fennel, less for the squash.

Put the summer squash and fennel back in the large bowl. Add the lemon juice and remaining 1 tablespoon olive oil and toss gently. Let marinate for about 15-20 minutes.

Plate the vegetables on a large platter, sprinkle with the dill. Top with the breadcrumbs, serve and enjoy!

Accidental Locavore Grilled Summer SquashMy verdict: Not really my verdict this time…even though I doubled the recipe, I should have made more. It disappeared quickly at the party and one of my friends confided that she’d had three helpings!

Because it needed to travel, I grilled the fennel and squash (a mix of summer squash and zucchini) separately and marinated them overnight. Put it together with the dill and breadcrumbs at the party. If you’re off to a pot-luck or picnic, this is a perfect dish to make. It travels well and doesn’t need to be hot or cold – all good in the summer.

I cut all the squash lengthwise and then in half because it seemed to be easier to deal with at a buffet. Slicing and grilling some Japanese eggplant I had crossed my mind, but then I decided to keep it simple.

From what (little) I ate, it could have used a little more dill and breadcrumbs, but still a big hit!

 

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