Salad Recipes

Zucchini Salad With Mint and Feta

by Anne Maxfield on September 25, 2017

Accidental Locavore Zucchini and SquashZucchini never ends.

While you’ve got plenty of zucchini and while we’re still got warm weather, this salad is light and refreshing, quick to make, and you probably have most of the ingredients on hand. Serves 4-6 from NY Times Cooking.

Accidental Locavore Zucchini Salad With Pine NutsZucchini Salad With Mint and Feta

  • 1 ½pounds small zucchini or summer squash
  • Salt and pepper
  • 1tablespoon grated lemon zest
  • 3tablespoons lemon juice
  • 1cup plain whole-milk yogurt
  • 1tablespoon thinly sliced chives
  • 2tablespoons roughly chopped mint
  • 2tablespoons roughly chopped sorrel
  • 4ounces feta cheese, crumbled, for garnish
  • 3tablespoons pine nuts, lightly toasted, for garnish

Slice the ends of the zucchini. Julienne with a large knife, spiralizer, mandoline, or julienne tool.

Transfer to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.

Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts. Serve and enjoy!

Accidental Locavore Zucchini Feta SaladMy verdict: Even if you think you’ve had enough zucchini, this will change your mind! It’s a simple summer salad that comes together quickly and is a delicious change from the other thousand ways you’ve made zucchini this summer.

Don’t panic if you don’t have sorrel, it’s a lovely lemony flavored herb to have in your garden, but you could substitute some more mint, a little oregano or thyme and be perfectly happy.

Do panic if you don’t have small zucchini or summer squash or you’ll have a very watery salad. A mix of yellow and green squash will give it some nice color. You could even toss in some julienned cucumber for a differernt sort of crunch.

My guest for dinner the night I made this, quickly finished it off and they’re not the most adventurous eaters.

So, give it a try and it may actually make you wish for more zucchini. What do you think?

 

 

 

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Escarole Recipe: Try This Easy Escarole Salad

by Anne Maxfield on July 3, 2017

Accidental Locavore Escarole Salad RecipeI hate gritty produce.

At the CSA pick-up recently, one of the things Frank brought home was a beautiful head of escarole. It’s something I always like, both cooked and raw, but tend to avoid because it needs careful washing and sometimes I’m just not in the mood (you know what I mean?).

After a leisurely bath and a thorough shower (the escarole, not the Accidental Locavore), it was ready for a simple escarole salad recipe I’d seen in bon appètit. This served 6:

Escarole Salad

  • ¼ small red onion, thinly sliced
  • 2 tablespoons crème fraîche
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 6 cups torn escarole (from about 2 heads)
  • 2 tablespoons rinsed capers
  • Kosher salt and freshly ground black pepper
  • ¼ cup shaved peeled horseradish (or prepared horseradish)

Soak onion in a small bowl of ice water at least 30 minutes (you can do this while the escarole is soaking). Drain and pat dry.

Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.

Top salad with horseradish and season with more pepper, serve and enjoy!

Finished Escarole RecipeMy verdict: This escarole salad was made for dinner with friends. Because there wasn’t a scrap left, it proved to be a big hit. Super simple and really delicious! While the summer may be peak time for escarole, it’s not for fresh horseradish, which becomes a small problem. Imagine how much better this could be with the punch you’d get from fresh (or fresher than what I had) horseradish!

Instead of soaking the onions (which I do a lot these days with raw onions) I had made some pickled red onions and used those instead.

The dressing I made separately so I could do it ahead of time. Check it for taste, remembering that it’s going on bitter greens so you might want to add a bit more crème fraîche and adjust the horseradish accordingly.

It’s a great dressing and would work well on a lot of different greens. Grilled radicchio anyone?

 

 

 

 

 

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Cambodian Pineapple Salad

by Anne Maxfield on April 13, 2017

Accidental Locavore Pineapple Salad IngredientsWho knew I’d fall in love with a pineapple salad?

Last week I conned my bestie into taking a Cambodian cooking class with me at Brooklyn Kitchen.

The Accidental Locavore did it mostly because I had no clue what Cambodian cooking was all about.

Had never eaten it.

Or cooked it.

It’s like its neighbors Vietnam, Thai, Laos, and uses the five tastes that are essential to that part of the world – sweet, bitter, sour, salty and umami.

One of our favorite dishes was this pineapple salad. It makes a big bowl of salad, depending on the size of your pineapple.

Cambodian Pineapple Salad

Salad:

  • 1 medium pineapple, peeled, cored and cut into 1” chunks
  • 1 carrot, julienned
  • 1 cucumber, peeled and julienned
  • ¼ cup mint leaves, sliced thin
  • ½ bunch of cilantro, roughly chopped (include stems)
  • ¼ cup roasted peanuts, roughly chopped
  • 2 scallions, sliced thin

Dressing:

  • 2 tablespoons fish sauce
  • Zest and juice of 1 lime and 1 lemon
  • 1 ½ tablespoons sugar
  • 1 clove garlic, finely chopped
  • 1 Thai or serrano chile, thinly sliced
  • 1/2” piece of ginger, peeled and grated
  • ¼ cup grapeseed oil
  • 1 teaspoon sambal sauce (or Sriracha)

Place all the salad ingredients in a large bowl.

To make the dressing, put all the ingredients in a small container with a (tight) lid. Shake to combine. Taste and adjust the lemon, fish sauce and chile to taste.

Pour over the salad, toss, serve and enjoy!

My verdict:

I guess it’s time to change (or open my mind) about sweet ingredients with savory ones. This pineapple salad is a perfect example. It’s not something I would normally make, but it was my favorite dish of the class! The dressing would be good on all kinds of things, like chicken, fish or shrimp.

As a matter of fact, everyone at my table thought the whole thing would make a wonderful ceviche!

You can add or remove almost any ingredient. I’d add basil, especially Thai Holy Basil if I came across some. The salad we had in class had red and green peppers, I’m not a huge fan, so left them out of my version. Mango could easily replace the pineapple–you get the idea. Have fun!

I made it and brought it to a Slow Food Hudson Valley meeting and everyone loved it, guess this is a keeper.

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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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