salad

Roasted Salmon Niçoise Salad

by Anne Maxfield on June 10, 2019

Plated Salmon Nicoise SaladNow that the weather is getting better it’s time to start breaking out the salad recipes. This is an interesting take on a classic salad Niçoise, using salmon instead of tuna. Serves 4.

Roasted Salmon Niçoise Salad

  • 1 pound baby Yukon Gold potatoes, halved
  • 8 tablespoons extra-virgin olive oil
  • 2 teaspoons salt, plus more to taste
  • 1 ¼ teaspoons black pepper
  • 2 large eggs
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 anchovy fillet, minced
  • 6 ounces haricots verts or green beans, trimmed
  • 1 ½ cups cherry tomatoes
  • ½ cup pitted olives, preferably Niçoise or Kalamata
  • 4 (6-ounce) center-cut, skin-on salmon fillets
  • 5 ounces tender salad greens, like baby red and green leaf lettuce

Tomatoes, Beans and Olives for RoastingHeat the oven to 400° and place a rack near the top of the oven. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a baking sheet (lined with parchment paper to make cleaning up easier), arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
In the bowl you used for the potatoes, add the haricots verts, tomatoes and olives along with 2 tablespoons olive oil and 1/2 teaspoon salt and toss well. Add the vegetables to the sides of the baking sheet with the potatoes, leaving a space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
Salmon and Vegetables for RoastingBrush salmon with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes.
Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
Add the greens to the large bowl with the dressing and toss gently. Place greens on a large platter, leaving a narrow border at the platter’s edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Serve and enjoy!

My verdict: For a couple of people who are usually pretty particular about their Salade Niçoise this was a great version! And since eating more fish, especially salmon, is a goal, this is a painless way to add it to our diet.
Now that it is warmer out, I might just do everything on the grill. Either way, it’s a good main course salad.
Next time, maybe a handful of capers?

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Catch 38–Now Closed

by Anne Maxfield on August 6, 2018

Accidental Locavore Catch 38 Oysters

When you have really great oysters, like Catch 38 had the night we were there, I can understand letting them shine. However, even with really great oysters, sometimes you’d like to be able to mix and match them in increments less than 6. You’d also appreciate a slice (or even better a wedge) of lemon larger than the one in your cocktails and enough yuzu mignonette to see what it tasted like with the oysters.

Luckily, if Chef Wesley Dier & Bryn Bahnatka-Dier are paying attention, these are super simple fixes to make and this could easily become a terrific addition to the Rhinebeck restaurant scene.

Catch 38 is a bright airy take on an upscale seafood shack. It’s definitely upscale, and very much not a shack. There is plenty of seafood and enough meat options to please carnivores too.

We started with a dozen oysters from the West Coast, 6 each of Totten’s Inlet and Pacific Kiss. They were plump, meaty and sweet and I’ll look for them again.

Accidental Locavore Catch 38 SaladMy friend started with the Little Gem Chop Chop salad with veggies. A wedge of Little Gem lettuce, nicely dressed with a cider vinegar dressing and sprinkled with chickpeas, red peppers and carrots, it was a good way to start a meal.

The winner of the main courses was the fish and chips. A few nice chunks of cod battered and perfectly fried sat on a swish of sauce, with a cone of skinny fries on the side. The cod was sweet and delicious and reminded me of how good, good cod can be.

Accidental Locavore Catch 38 Fish & Chips I was intrigued by the lamb sliders. Yeah, I know it’s a place for seafood. But who wouldn’t want to try Tuscan Lamb Sliders with pesto aioli, tomato jam, burrata, spinach, griddled polenta and Parmesan frico? It was a pair of lamb patties, nicely grilled, sitting on the spinach and tomato jam and topped with a slice of burrata and pesto. There were two small discs of Parmesan polenta on the side. It was a tasty combination (although as much as I love burrata, it was a little overpowered by all the other goodies on the burger) and I was glad I’d given it a try.

Accidental Locavore Catch 38 SlidersThe guys each had the seared sea scallops with Israeli couscous, beets and arugula. They both said it was more of a couscous and beet salad with scallops and as big scallop lovers, they would have liked more than three scallops.

There were 5 desserts the night we were there, and we tried 3 of them. The Key Lime Muffins were our favorites. This was all about presentation, so I won’t ruin the surprise, let me just say that the “muffins” were like mini Key Lime pies and the sauces that came with them were delicious (as were the muffins).

Accidental Locavore Catch 38 Key Lime MuffinsAlso yummy, once you could get to it, was the Chocolate-Chocolate Carmel Sundae. It was served in a traditional sundae glass with chunks of brownie at the top, and layers of chocolate sauce, crunchies etc. underneath. It would have been easier to get all the great layers and flavors in a bite, if the brownie pieces hadn’t been blocking access. Maybe a broad bowl instead of the sundae coupe?

Last up was the Creamsicle Sherbert, made from blood oranges and buttermilk. Everyone liked it with the fresh berries alongside. I’ve never been a Creamsicle girl, so I went back to work on the chocolate sundae.

Catch 38 shows a lot of promise. We’ll definitely be back–the oysters and fish & chips are worth the trip. The food overall was good and a little more time should help them work out some of the kinks.

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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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