Category for Salads

Winter is one of my favourite seasons. I love winter clothes, sweaters, boots, cozy jackets and woollen scarfs. I am always happy to be mucking around in the snow with my snowshoes on or out on a ski hill. Of course with the cold weather and winter outings comes all the delicious comfort foods and toasty warm drinks. Mmm, so good.

As kids Ginger and I could often be found bundled up and packing down the snow on the driveway with our toboggans, this was a non-sanctioned idea and if we were caught by our parents we were kindly asked to move along. One of our other favourite activities was making snow horses. Unlike most kids who make snowmen, Ginger and I liked making more useful snow creatures, you can actually ride a snow horse, where as a snowman can only be looked at. Our snow horses probable looked a lot like a haphazard or fallen down snowman with two big snowballs making up its body and some strange configuration of other snowballs that never seemed to actually resemble a horses head. But we tried non the less and spent many an hour out in the yard tending to our horses.

This years winter has been a little more green than it has been white. No snow horses for me. To be honest, I would have been happy to have a little more of the white stuff, but what can you do. Instead we have had to trade our snowshoe clad wanders, for rainy treks through the forest and around our local lakes. It only seemed fitting to also trade in the stews and comfort foods for something that matched our surrounds a little more. Greens.

I stumbled upon this recipe on Food52 a few weeks ago and knew straight away that I had to make it. It kind of reminded me of larb and that is about all that mattered to me. The original recipe serves 6 – 8 people as a side, but I halved the recipe and the two of us polished off most of it as a main.

Luang Prabang Fusion Salad
Recipe adapted from Food52

For the salad
2 large or extra-large eggs
1 medium head of lettuce, washed and dried
2 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths
1/2 cup cilantro sprigs
1/2 cup celery, sliced on the diagonal
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For the lime juice dressing and the cooked dressing
1/2 tablespoon minced ginger
1 serrano chiles, minced
1 1/2 tablespoons Thai fish sauce
1 tablespoons fresh lime juice
2 cloves garlic, minced (divided)
1 tablespoons peanut or vegetable oil
1/4 pound ground pork
1/2 teaspoon salt
1/2 tablespoon sugar
1/2 cup + 2 tablespoons hot water
1/4 cup rice or cider vinegar
2 tablespoons dry-roasted peanuts, coarsely chopped

Place eggs in a saucepan and cover with cold water, bring to a boil. Reduce heat and cook for 10 minutes. Drain and let eggs cool.

Tear lettuce into large pieces. Place all the greens in a salad bowl and set aside.

Peel the hard-boiled eggs and cut crosswise in half. Remove the yolks, place in a small bowl and mash; reserve for later. Cut the whites crosswise and set aside in a separate bowl.

In a medium bowl, mix together the ginger, chiles, fish sauce, lime juice, and 1 clove of minced garlic; set aside.

Put the remaining dressing ingredients near your stove. Heat a wok over high heat. Add the oil and heat for 20 seconds, then add the remaining cloves of garlic. Stir-fry until the garlic starts to change colour, about 20 seconds, then add the pork. Break the pork up into small pieces as you stir-fry. Once the pork has changed colour completely, about 1 to 2 minutes, add the salt and sugar, then add the hot water and bring to a boil. Add the vinegar, add the reserved mashed egg yolks, and stir to blend.

Pour the hot liquid and pork over the prepared greens and toss. Add the lime juice dressing and toss. Transfer the salad to individual plates and mound. Sprinkle on the chopped roasted peanuts, arrange slices of egg white on top, and serve immediately.

I have had cake on my brain for some time now. The craving goes back to early summer of last year. You see, the summer months around here tend to be birthday ladened months filled with one cake after another starting in April and not ending until September or October. Usually not a year will go by without a slice of cake in May for my Dad, two slices in June, one for Ginger and one for Scott, another slice for me in July and one for my Mom in August… you get the picture.

Perhaps there was some sort of sugar or flour shortage last year but I’m pretty sure that I didn’t get a single slice of cake all summer long and that has left me with a serious cake depletion. To make maters worse, it seems like everyone on the internet is making the most amazing looking layer cakes. I have been saving a list of all the cakes that look totally amazing that I NEED to make and of course eat. Below is a collection of some of my top picks and links to the original photos and recipes.

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Have you ever considered what type of food you would eat if you could only eat one for the rest of your life? This is a really tough call for me. There are so many different things that I love to eat, I really can’t imagine going without all the lovely fruit options, dark chocolate and who knows what else, that I don’t think that I could live without. But if for some reason we were in a MMA fight and you had me pinned to the ground with my arm stuck in some sort of an arm bar and you demand that I choose a cuisine, I think that I would say Vietnamese.

“Vietnamese?” you might ask, why would you choose soup when you could eat Italian or French for the rest of your life. The French with their bread and pastries really are up there on my list but, there is just something so flavourful and fresh about Vietnamese food. Maybe it has to do with the touch of French influence in Vietnamese cuisine! One of my favourite things about Vietnamese food is the contrast and balance that is features. Sweet, salty, sour, spicy and then the additional ultra fresh and crisp vegetables, yum. One of my favourite memories of Vietnamese food is one that Ginger wrote about last May. We had had a bit of a mentally tough morning and by early afternoon were starving. We decided to try out the little family run Vietnamese kitchen down the street. We ordered takeout and went home with a couple of the most delicious salads and salad rolls that I have ever had. IN. MY. WHOLE. LIFE.

Every so often I remember those salads and think that I need to eat them again. When the pomelos starting showing up in droves at my local grocery this month, I decided it was time to try and make a little pomelo salad of my own. It has been basically a year since Ginger and I ate the original salad, so my version really is just an approximation. But I was delighted with the results at any rate. The salad comes together rather quickly, with the trickiest part being  the peeling of the pomelo. You can also turn this salad into a light main by serving the salad a-top a bed of rice or glass noodles.

Pomelo Salad with Shrimp 
adapted from Andrea Nguyen

1/2 pound large shrimp, cooked
1 medium pomelo
1 carrot, peeled and julienned
1/2 a medium English cucumber, julienned
¼ cup mint leaves, chopped
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2 tablespoons chopped cilantro, leafy tops only
1 small shallot, thinly sliced
1/4 cup chopped unsalted, roasted peanuts

Dressing
2 tablespoons fish sauce
1 lime juiced
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon chile garlic sauce

Start by preparing the herbs and vegetables. Julienne the carrots and cucumber, chop the mint, celery leaves and cilantro and finely slice the shallot. Set aside. Cut the top off of a medium-sized pomelo, remove its peel and as much of the white pith as possible. Rip the fruit in half and remove all the skin from each individual segment of the pomelo. Break the segments into bite sized pieces and set aside in a medium-sized serving bowl.

For the dressing mix together fish sauce, lime juice, water, sugar and chile garlic sauce. Stir well to ensure the sugar is fully resolved.

Right before serving mix together the shrimp, pomelo, vegetables and herbs. Toss well to combine, pour over the dressing and mix again to fully dress the salad. Serve immediately.

What makes a perfect potato salad? In my mind the perfect potato salad is the one that I grew up with, the one my mom makes. It has fresh peas, dill, pickles, hardboiled eggs, mustard, a little pickle juice, mayo and a bunch of other things that are currently not on my “can eat” list. Under normal circumstances, I’m sure that I could live without potato salad for a couple of weeks, I certainly have gone without a lot of other things over the last 8 days. However, when everyone else is out at bbq’s having yummy potato salads, I ended up feeling like I need to be part of the potato salad eating crew. So I have had to suck it up and try something new.

The search for the right mayo-less potato salad was not without peril. There are millions of recipes out there, but none of them really seemed to speak to me. Either they were too complex, calling for grilling the potatoes and veggies, or they seemed to call for ingredients that I didn’t have kicking around the house. For me that is one of the beauties of my usual recipe, I can virtually always pull it together. I decided it was time to take note of what I really like about the original salad and find one with similar elements. I was looking for was something that was simple in both its production and in its ingredient list. I wanted a salad that highlighted the flavours of fresh herbs and the bright acidity that pickle juice brings to my moms salad. This fresh herb and lemon was just what I wanted. The fresh herbs and lemon provide bold flavours and the thinly sliced potatoes steam up in a snap. Truth be told, may0-less potato salads really aren’t that bad, they might even be all around delicious.

Fresh Herb & Lemon Potato Salad
Adapted from Fine Cooking 

1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
1 large clove garlic, finely chopped
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1 cup lightly packed fresh flat-leaf parsley
1/2 cup lightly packed fresh basil
1/2 cup thinly sliced chives
6 Tbs extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

Fill a large pot, that can be fitted with a steamer, with a couple of inches of water. Bring the water to a boil and arrange the potatoes in layers in the steamer. Cover the pot and steam, gently stir the potatoes every 5 minutes until the potatoes are cooked, about 10 – 15 minutes. Let cool for 5 minutes and transfer into a large serving bowl.

In the meantime while the potatoes are steaming, zest and then juice the lemon. Add the zest to a food processor and set the lemon juice aside to use later.

Also add the garlic and herbs to the processor and pulse a few times until the herbs are coarsely chopped. Add the olive oil, salt and pepper, pulse until the mixture is nicely combined, avoid over processing the herbs as this will cause them to discolour. Finally add the lemon juice and pulse once to mix.

Pour the herb mixture over the potatoes and lightly toss to combine. Serve while warm.

Just in time for summer, we are celebrating International Picnic Day. Yes, there actually is a day for that – today, June 18. And it turns out to be an event that I can get behind. Around here, we like to pack up a meal or two every week and head outdoors. Often times it will be a late Sunday afternoon or maybe even a Thursday night, when we feel like getting the weekend off to an early start. We’re lucky enough to be within biking range of a lovely park with picnic tables, trees and plenty of grass for running and lounging.

The glorious thing about picnics is that there are no rules. A picnic can be as fancy or as basic as you like. Invite all of the friends that won’t fit into your dining room out to the park, or make it the most cozy of meals with a special someone. And food suitable to eat outdoors is pretty much only limited by your imagination and the time you have to put it together.

Most often, I rely on a few delicious items that I pick up at my favorite shop. If I have time, or plan ahead, I might make a simple salad or some other dish to take along. And I do have this crazy plan that maybe one day, I’ll pull a piping hot fruit galette out of the oven and roll down to the park with a frosty cold jar of heavy cream. We’ll take turns shaking the cream and spooning the goodness onto our just warm gallette. One day…

Summer after summer, I get more of a picnic routine down. With a little gathering of supplies in advance, I can get us out the door and on our way to the park by 6 p.m., even after a full day of work. This is the lovely part about picnics, they don’t have to be complicated. Head down to a well stocked grocery store, grab a few of your favorites and head off to eat. Depending on the day, I might pack up a couple of real glasses or just throw in the melamine plates that came from a picnic set we got years ago. Meals are also quite tasty eaten by hand with a napkin to catch the drips and brush away the crumbs.

With a few summers of regular picnicking behind me, I thought I’d share a few of our favorites, just in time for your own summertime adventures.

Easy food options:
Baguette
Selection of salami
Favorite cheeses
Hard boiled eggs
Olives/cornichons
Something to drink
Fresh fruit
Chocolate bar

Make something delicious to bring along:
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Tina’s fancy pocket picnic sandwiches
Grape cake to round things out
And just in case you decide to live the galette dream, here’s the recipe.

Bits to pack to make your picnic even better:
Salt
Paring knife
Corkscrew/bottle opener
Napkins
Glasses

Fancy extras:
Blanket for lounging
Bocce ball, soccer or frisbee
Favorite book, magazine or sketchbook
Tablecloth

I grew up in a home that had a garden the size of a football field. No Joke. We lived next door to my grandma and grandpa and my aunt and uncle and, our families turned the large plot of land below our houses into a massive garden. There was corn, lettuce, carrots, cucumbers, squash, zucchini, english peas, tomatoes, radishes, green beans and likely all of the rest of the vegetables that I didn’t mention. As I am sure I have mentioned before, I grew up a vegetarian, so I learnt to love my vegetables very quickly.

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I remember having fresh toasted tomato and cucumber sandwiches with my mom, fresh peas stolen from the vines with Ginger and for one reason or another, my dads philosophy on salads has always stuck with me too. That isn’t to say that I always follow his salad rules but I do certainly remember them. Back in the day, my dad seemed to have three main salad rules that he lived by, one: use all the raw vegetables that you have on hand, two: always add an onion, three: top generously with nuts to add a little crunch. There was also a fourth. But it was less of a salad rule and more of a general life guideline: top with nutritional yeast. Yes, that is right, top your salad, your sandwich, you waffles… or whatever else you might be putting in your mouth with a little yeast. It has a lot of vitamin B in it you know!

All jokes aside, my dad may have been channeling the Niçoise salad back in the day, as it does incorporate half of his salad rules and if I would have sprinkled a few nuts or seeds onto it, it would have been just perfect! This fast and fresh dinner is a perfect companion for the longer sunny days that we have been having lately. The inspiration came from Saveur, visit their site for the full recipe. I was delighted with the results, I followed the recipe nearly exactly, except I omitted the anchovies. To be honestly I was a little scared of them and I figured that two types of fish in one salad might be a little much for me. The recipe halves well and the leftovers packed up nicely for a lunch the following day. Happy spring time!!

A few weeks back, I mentioned my radish craze. Each season, I feel like I cannot get enough of the spring-fresh roots, so I plant them all throughout the garden. Staggering the plantings across several weeks, I am always hoping for a steady supply of radishes until the summer heat gets the better of them. As luck would have it, my first planting of radishes grew out of control this year.

Radishes are one of those garden crops that are fast. Twenty two days from planting until harvest, boasts my seed packet. It may not be quite true, but I didn’t bother counting. In the early stages of spring, 22 days sounds like another season. But there they came, those hardy first seedlings pushed out of the ground with determination and haven’t looked back. So when I came back from another weekend away, more than 22 days later, my ombre french breakfast radishes were a little bigger than desirable. I felt some dedication to the radishes, my first harvest of the season. So I carefully pulled them up, left their leafy foliage in the garden and scrubbed away the last bits of dirt that clung to the roots.

If you have ever seen a radish grow past it’s prime, you’ll know what I mean when I say they can get a little spongy inside. But I was still determined to get to use the radishes. So I put together a salad recipe that I hoped would save them. And even though we’ve eaten our way through the giant radishes, we’re still enjoying variations of this salad with the more appropriately sized roots!

I have also been using a recent addition to my pantry in this salad. Browsing the vinegar section of a local grocery store, (I know, who goes searching out vinegar for fun!) I found a store brand bottle of rosé vinegar. Being a bit of a rosé enthusiast, I couldn’t pass it up. Deliciously pink, the vinegar has a bit of a sweet hint. It adds a lovely flavor to the radish quick pickle, but if you can’t find any, I can’t help but think a champagne or similarly mild vinegar would work out just fine.

Radish and spring green salad

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Serves 2

Radishes, about 8, thinly sliced and cut into matchsticks
1 tablespoon rosé vinegar
Sprinkle of salt
2 cups mixed greens, baby arugula, pea shoots, fresh herbs, etc.
1 tablespoon olive oil
Salt and pepper to taste
2 chunks of feta cheese

Combine radishes, vinegar and salt in a small bowl and let sit for at least 10 minutes. Toss radishes with salad greens and olive oil and arrange on two plates. Season to taste. Top with the feta cheese and serve.

It seems like we have been everywhere but home lately. For the last month or so, we’ve packed up and piled into the car most weekends, bound for some destination or other. We’ve seen family and city, spent time camping and celebrating anniversaries. And while I love my fair share of travel, it has put a small crimp in my garden planting routines this spring.

I am happy to report that everything is finally in the ground as of just a few days ago. I might be a little late this year, but I think everything will pull through nicely. Instead of a weekend activity spread over a day or two, it took weeks this year. And my little plot is relatively small. Planting the garden has crept into my week night routines, planting a tomato start or two before dinner or sowing another row of radishes in the early morning before heading off to work. Seriously, people, these things happened!

The radishes are usually the first things I try to get into the garden. The very best radishes always seem to be the early ones, pulled from the ground in the still-cool spring, snappy and crisp. So as soon as the garden is mapped out, in they go. I get a little anxious with radishes—will there be enough for me to get my fill and share? Since their season seems to be so short, I plant them everywhere I can. Here is a little space between the tomatoes and the peppers—it won’t be open space for long, but the radishes will be long eaten and enjoyed before the other plants have filled that space.

The other thing that happens early in the season is our transition to outdoor meals. Weather permitting, we eat almost all of our meals on the patio from May until about September. Maybe October, depending on the day. We’ve already had several meals outside, long afternoon lunches in the spring sun and evening drinks with friends. But it seems like we’ve settled into a good routine and we’re outside every night now. It’s kind of hard to keep the dining room table clear when we’re not eating there much, though.

We also dusted off the barbecue. Now that we’ve reached the long weekends of May, it is almost a requirement! I love this salad for rounding out a meal cooked on the grill. The salad can be prepped quickly and added to the grill at the last minute for a fast finish.

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Grilled romaine lettuce salad

Serves 2 per head of lettuce

Wash and trim lettuce. Slice head in half lengthwise and season with a drizzle of olive olive and sprinkle of freshly ground black pepper. Place lettuce, cut side down, on a hot grill and cook until char marks appear, 3 to 5 minutes. Turn and cook a few minutes longer. Serve warm with caesar dressing, lemon wedges, freshly grated Parmesan cheese and more black pepper.

This weekend, we headed out adventuring. On this particular sun dappled day, this means that we throw everything in the car, including at least three cameras for me, and start driving. Maybe we’ll head for the mountains where I see a skiff of fresh snow or for the wheat fields that are rippling green in the wind. No matter where we go, the sun shines warmly and the clouds chase each other across the sky. This is a difficult concept for a 3-year-old. The usual questions of “Where are we going?” and “What will we see when we get there?” have no good answers. Happily, everything ended well when we found an old train depot and a caboose at the end of our journey. I couldn’t have planned that part any better!

Even though the air is cool, I know spring is coming. No matter that there is a frost warning tonight. I am keeping that spring feeling in the air with my continued quest to brighten up our meals with a new round of salad options. In part, you could say that I am just trying to clean out the fridge to make room for the massive load of asparagus that is soon to follow. You wouldn’t be wrong.

In the meantime, you might not be familiar with celeriac, or celery root as it is sometimes known. Or perhaps not up on the idea of using it in salad, but I think this is something worth trying. All winter long, celeriac is cooked and stewed up in warm and cozy dishes. But sliced up nice and thin, it adds great texture to salad. And better still, it’s all raw, if that’s your thing, ahem…!

I’ve been meaning to share this salad for some time. It makes use of some of the most available wintertime produce, yet still manages to be fresh and new. As the season has progressed, I’ve changed it up to keep up with my citrus selection. Plus, it seems that the arugula and mint are getting a kick out of our cool sunny weather. And I know I’m not the only one eeking out the last few meals of delicious winter produce. My friend Emily has this stunning recipe up on Food 52 right now.

And on this sad Monday, I realize I have a lot more to be thankful for aside from salad or springtime or sunny days. But sometimes the best I can do in these crazy moments is sit for a quiet minute do just that—be thankful.

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Adapted from Cooking Light

1 small celeriac root, peeled and cut into matchsticks, about 2 cups
2 cups thinly sliced celery
1/4 cup thinly sliced red onion
2 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 teaspoon pink peppercorns
Freshly ground black pepper
1 large pink grapefruit, peeled and segmented
1 cup baby arugula
1/4 cup Italian parsley leaves
1/4 cup fresh mint leaves, torn

Combine celeriac, celery and red onion in a bowl. Toss with olive oil, lemon juice, salt, pink peppercorns and black pepper. Let stand for at least 30 minutes.

When ready to serve, add grapefruit segments, arugula and fresh herbs.

I am starting to get a little antsy for spring. We’ve had a few days of invitingly warm weather with all of the trimmings of spring—lovely temperatures and blue skies filled with drifting white clouds. The trees are beginning to send out anxious green leaves and the tulips are exploding with color. It seems like the season is taunting us though, because just when we set up the patio, the temperatures take a dive and we hurry back inside to warm up. I don’t really mean to complain, but this year I am really looking forward to the warmer months ahead.

Since the weather is not consistently cooperating yet, I’ve begun to force the issue at the table with our menu choices. The comforting and filling soups of winter are gone, saved for another season. My roasting pan is taking a bit of a break from cauliflower and cabbage. Instead, I’ve been looking to vegetable combinations in crunchy salads to make our meals feel a little lighter. I pulled my mandolin out of the pantry and I’ve been thinly slicing everything from radishes to fennel and endive. For some reason, the paper-thin slices of these vegetables evoke spring, even though they have been in my salad rotation for months now.

Our unusually warm winter may have had a hand in it, but I have a row of arugula from last year that is coming on in full force right now. It is a wild variety with leaves shaped like that of a small dandelion. Tufts of dark green foliage are sprouting up in the garden and growing at a surprising rate. While there are not enough greens to fill the salad bowl, I know I’d better keep them trimmed before they get ahead of our salad habit.

So when I found a salad recipe that plays the tongue-tingling pepper bite of arugula off of salty halloumi cheese and tart cherries, I was excited to give it a try. Around here, halloumi is known as “barbecue cheese” by my son. During the warm summer months, I like to throw a couple of slices onto the grill, pairing it with just-cooked vegetables or fresh salads. In this recipe, the cheese is cooked on the stove, which works well even if your patio is not quite ready for spring!

Spring greens and halloumi salad
Serves 4

Adapted from Sunset magazine

Dressing

3 tablespoons olive oil
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1 tablespoon lemon juice
1 teaspoon dried mint leaves, crushed
1/2 teaspoon salt
Freshly ground black pepper

Salad
1 small fennel bulb, trimmed and sliced thinly
1 tablespoon lemon juice
5 cups salad greens
1/2 cup dried tart cherries
1 package halloumi cheese, drained and sliced into 1/4-inch slices
4 small sprigs of oregano

To make the dressing, combine the ingredients in a small bowl and whisk to combine. Set aside.

To make the salad, toss the sliced fennel with the lemon juice in a bowl. Combine the salad greens and dried cherries on a platter.

Heat a large frying pan over medium-high heat, add halloumi slices and oregano sprigs. Cook, turning once, until the cheese turns golden brown. The cheese will give off some brine as it cooks. Once the brine dries, it will be time to turn the cheese. Cooking time will be about 4 to 6 minutes. Remove the pan from heat and discard the oregano.

Toss the greens and cherries with just enough dressing to coat, then toss in the fennel. Arrange the halloumi slices on top of the salad and drizzle with any remaining dressing. Serve immediately.