13. Blue Cheese Wedge

Do you remember when I said “I can’t promise they’ll all be healthy, but I can promise they’ll all be delicious?”  Yeah, well, this is one of those.  This is probably the only appearance iceberg lettuce will make in this blog, unless I come up with something special for a Throwback Thursday. 

But if you like blue cheese, you’ll LOVE this.  The dressing is delicious, and a definite keeper for your recipe file.  Find a good quality blue cheese and really good bacon and you won’t be disappointed.

Ingredients

4-6 oz thick applewood smoked bacon, chopped into 1” pieces

1 head iceberg lettuce, trimmed and cut into 4 wedges

1/4 red onion, thinly sliced

1/8 lb good blue cheese for crumbles (you need to buy just under a half pound total for this recipe--for the dressing and the extra crumbles, combined).

Dressing

1/2 finely chopped small shallot

3/4 cup sour cream

1/2 cup buttermilk

2 Tbsp good mayo

1 Tbsp white wine vinegar

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1/4 lb good blue cheese, crumbled

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

Fry the bacon over medium heat until crisp.  Set aside on a paper towel

Whisk the shallot, sour cream, buttermilk, mayo, herbs and vinegar together until well combined.  Season with salt and pepper, and fold in the blue cheese.  Taste for seasoning and adjust accordingly.  (Keep in mind that the flavors will intensify, so if you make it ahead, it’s even better).

Dress each of the 4 wedges, top with onions, bacon and the remaining blue cheese crumbles.

Serves 4

12. Kiwi Strawberry Salad with Orange Cashew Vinaigrette

My sister, Debi Swanberg, recently shared this recipe with me over the phone.  I jotted it down at the time and set it aside.  This morning I pulled it out, with the intention of adding its ingredients to my grocery list.  Some of my notes weren’t entirely clear, and I decided to change a few bits, but I think I got the gist.  

This is a very interesting salad, with an orange vinaigrette dressing that contains no oil, but only nuts.  I have to admit that I was a bit skeptical and decided to make the dressing up ahead of time to make sure it was okay.  OMG.  Debi, I apologize if I didn’t get the ingredients down 100%, but I won’t apologize for the flavor.  DELICIOUS.  Juicy orange and zest, orange vinegar and balsamic vinegar and raw cashews and toasted sesame seeds make an irresistible finish to a delicious and beautiful summer salad.  Thanks again for sharing it!

Ingredients

1 head red leaf lettuce, washed, trimmed and torn into bite size pieces

2 kiwis, peeled and sliced

1 lb strawberries, trimmed and sliced (keep them thick so they stand up to tossing)

1 cup blueberries

1 small shallot, sliced

1/4 cup raw sunflower seeds, lightly toasted and divided (use half for the salad, half for the dressing)

Dressing

Zest and juice of one orange (blood orange or something juicy)

2 Tbsp orange champagne vinegar*

2 Tbsp balsamic vinegar

1 handful (roughly 1/2 cup) raw cashews

2 T toasted sunflower seeds (from above)

1/2 tsp kosher or sea salt

Blend the ingredients for the dressing (I used a nutri-bullet, but you can use a blender or food processor).  Depending on how juicy your orange was, this makes quite a bit of dressing.  Dress your salad lightly and serve right away.

Serves 4-6

*If you live in an area where there’s a Trader Joe’s, they carry Orange Muscat Champagne Vinegar.  It’s super yummy.  If you’re not in an area where you can get this, and you can’t find an orange vinegar, I suggest you increase the balsamic by 2 more Tbsp OR add 2 T of lemon juice.  You're looking for a little acidity to balance the sweetness of the orange.

11. Cucumber and Watercress Salad

You may have noticed that kale has been showing up more and more on restaurant menus, recipes, and grocery store produce sections.  Kale is the new spinach.   I have to admit that I’ve embraced it, and made it a regular in my culinary rotation.  But when I tried to convince my niece, Jill Smolinski, that I could make her a delicious kale salad, she wasn’t having any part of it.  I hadn’t given up until she sent me a very interesting article based on a study from livescience.com naming the top 10 powerhouse vegetables.*  Spinach was there, leaf lettuce, parsley and romaine.  Conspicuously missing from the list, though, was kale.  And innocent little watercress was #1, scoring 100 out of 100 for nutrient density.  Watercress?!  Who knew?  Apparently watercress is the new spinach.

Shortly after that Jill shared this recipe with me.  It’s a Tyler Florence recipe (another Food Network chef).  It’s very simple and very tasty.  Watercress is peppery and flavorful on its own.  The cucumbers add some nice crunch and the dressing is light and sweet enough from the honey to provide a nice contrast.  It’s a great summer side salad, different than what you might normally whip up.  Hope you enjoy it.

Ingredients

2 baby seedless cucumbers, diced (or use one large cucumber, peeled and diced)

1 bunch of watercress, trimmed

1/2 cup chopped flat leaf Italian parsley

Dressing

2 Tbsp honey

2 Tbsp white wine vinegar

splash of water

1/4 cup olive oil

salt and freshly ground pepper

Blend or whisk dressing.  Lightly dress the salad and serve immediately.  

Serves 4

*http://www.livescience.com/46120-top-powerhouse-fruits-vegetables-ranked.html

10. Grilled Wild Salmon with Baby Greens and Asparagus

I love salmon.  But I have a son and a husband who aren’t crazy about it, so I don’t make it often.  When I do, I need it to be really good.  Usually I serve it with a side salad and grilled vegetables.  Tonight I decided to put it all together into a dinner salad.  This was a delicious alternative, and a beautiful summer salad.

Ingredients

1 lb wild salmon (enough for 4 nice filets)

5 oz bag baby spring lettuce

12 oz cherry tomatoes, halved (I used baby heirlooms)

2 baby seedless cucumbers, sliced thin

12 oz thin asparagus spears, chopped into thirds

olive oil

kosher salt or coarsely ground sea salt

Marinade

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 tsp dijon mustard

1 garlic clove, minced

Dressing

1/4 cup olive oil

3 T balsamic vinegar

1 Tbsp dijon mustard

1 tsp honey

1/2 tsp sea salt

1/2 tsp pepper

Pour into a jar with a lid (or bowl) and shake or whisk

Directions

Preheat the grill.   Cut the salmon into 4 pieces and marinate for about 20 minutes, coating thoroughly and turning after 10 minutes.  

While the salmon is marinating, drizzle a little olive oil over the asparagus and season with salt.  Toss into a grill pan and grill for about 5 minutes--it should still have a little crunch.  Set aside

Grill the salmon, about 4-5 minutes each side (depending on thickness).  Remove from grill and set aside.

Divide vegetables equally onto 4 plates:  lettuce, then dill, then cucumbers, tomatoes and then asparagus.  Top each salad with warm salmon, broken up into pieces.  Drizzle with dressing and serve right away.

Makes 4 dinner salads

9. Cranberry Walnut Chicken Salad

In my house chicken salad is the preferred way to use up leftover grilled chicken, which is pretty plentiful during the summer months.   It’s also just great to have on hand as a quick bite wrapped in lettuce, or as a yummy sandwich.   

I’ve made a lot of chicken salad over the years, and this is the tastiest recipe I’ve found.  It’s loosely based off Smitten Kitchen’s recipe (a blog and recently published beautiful cookbook).  

Ingredients

4 cups cubed cooked chicken

1 cup walnuts, chopped

1 cup dried cranberries

2 celery ribs, finely chopped (about 1 cup)

1/4 cup red onion, finely chopped

2 Tbsp chopped fresh parsley

2/3-3/4 cup good mayo

3 Tbsp white wine vinegar

1/2 tsp kosher or coarsely ground sea salt

1/2 tsp freshly ground pepper

Toss all the ingredients together in a large bowl until combined well.  See--EASY!!

Check out smittenkitchen.com for lots of wonderful recipes.

8. BBQ Chicken Chop Salad

This is probably my #1 go-to salad, both ordering out at restaurants and at home.  I usually make it as a dinner salad, which means everyone gets their own big bowl.   

If you have leftover chicken breast from your weekend barbecue it’s a great way to use it up.  If you don’t, you can roast the chicken the night before to save time when you’re making dinner.  Prepare the dressing beforehand too and it’ll taste better, as the flavors have a chance to meld.

Ingredients

3 chicken breasts (preferably with skin and bone)

3 romaine hearts, chopped

1 bunch cilantro, stems removed and chopped

1/2 cup red onion, chopped

3 tomatoes, chopped

3 ears of corn, cut from the cob

1 15 oz can black beans, rinsed and drained

1/2 lb pepper jack cheese, grated

1-2 avocados, peeled and chopped

Good BBQ sauce

Handful of blue tortilla chips

Ranch Dressing

Ranch dressing is one of those things you can buy in the grocery store...and one of those things you really shouldn’t buy in the grocery store.  It’s filled with chemicals, and almost always has msg in it.  It’s just not good for you.  But it’s soooo good tasting!  I’ve played around with several homemade recipes, and this one is pretty tasty:

1/2 cup buttermilk

2 heaping Tbsp greek yogurt (I like Fage 2%)

2 Tbsp good mayo

1 1/2 tsp chives, chopped

1 1/2 tsp fresh Italian parsley, chopped

1 clove garlic, finely minced

2-3 drops hot sauce (I like Cholula)

1/2 tsp dijon mustard

1/2 tsp white wine vinegar

1/2 tsp sea salt

1/2 tsp freshly ground pepper

Place all ingredients in a jar with a lid (or bowl) and shake or whisk.  Taste it for seasoning and adjust to taste.  The flavors will develop as it sits.  Refrigerate until you’re ready to serve.

Directions

Preheat oven to 400º.  Place chicken breasts on a baking sheet and season with salt and pepper.  Roast for 30-40 minutes (depending on how big they are) until the skin is golden.  Don’t overcook!  Remove from oven and let them cool.  Then remove skin and bones and chop into bite size chunks.  Combine with the barbecue sauce (I like a lot of sauce--about 1 cup for 3 breasts).  You can heat the chicken and sauce and serve it slightly warm over the salad, or serve it cold. 

Assemble the salads.  Choose dinner plates or bowls (this recipe makes 4 large salads).   I do an assembly line:  Chop everything up and then just build the salads.  Romaine, then cilantro, then onions and tomatoes.  Then cheese, beans, corn and avocado.  Top with BBQ chicken, chips and toss with ranch dressing.

Makes 4 dinner salads

7. Guacamole Salad

This is another Barefoot Contessa Salad.  It’s been a favorite of mine for years, and I've made it more times than I can count.  It’s tangy and spicy and creamy with ripe avocados, jalapeno peppers and a dressing made from fresh limes.  It’s perfect for a hot summer night when the last thing you want to do is turn on the oven.  

Ingredients

1 pint grape tomatoes, halved 

1 yellow bell pepper, seeded and 1/2-inch diced 

1 (15-ounce) can black beans, rinsed and drained 

1/2 cup small diced red onion 

1 jalapeno pepper, seeded and minced (use 2 if you like it spicy)

1/2 tsp freshly grated lime zest 

1/4 cup freshly squeezed lime juice (2 limes) 

1/4 cup good olive oil 

1 tsp kosher salt or coarsely ground sea salt

1/2 tsp freshly ground black pepper 

1/2 tsp minced garlic 

1/4 tsp ground cayenne pepper 

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced 

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. 

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature. 

Serves 6

Just in case you aren’t a fan of the Food Network, and don’t know what Barefoot Contessa is, it’s an Emmy Award winning program hosted by celebrity chef Ina Garten.  She’s written many fabulous cookbooks, all named after her specialty food store in the Hamptons, Barefoot Contessa.  http://www.foodnetwork.com/chefs/ina-garten.html

My Obsession with Vinegar

I realized this week, while making my grocery list for the coming week’s salads, just how many different types of vinegars I view as “absolutely necessary.”  Think about it!  You have to have a good red wine vinegar, which is sort of “all-purpose.”  White wine vinegar is a must for those lighter recipes.  A really good, aged balsamic is a staple.  Rice vinegar is mandatory for asian recipes.  Don’t get me started on infused balsamics.   

Maybe obsession is a strong word.  Maybe recognition of importance better describes my feelings towards vinegar.  This is not coming from a snobbish viewpoint, but from a midwest girl who grew up on lettuce and tomato with oil and vinegar (i.e., vegetable oil and apple cider vinegar).   In recent years I’ve thrown out (almost) all the bottles of salad dressing in my fridge and started making my own dressings.  It’s just too easy, and so much healthier and better.

A friend of mine shared a great quote with me this week:  “To make a good salad is to be a brilliant diplomatist.  The problem is to know how much oil one must put with one’s vinegar.”  - Oscar Wilde

Right on, Mr. Wilde!  I know cooks who have a formula:  Two parts oil to one part vinegar is considered correct.  But I think you need to be a bit more of an artist, or maybe even a diplomat.  Not all vinegars are created equally, nor are all oils, and certainly not all salads.  The key is to find that perfect combination, that confluence of elements that brings all ingredients together into harmony.  

The right vinegar is the key element.  I encourage you to explore vinegars--try different ones and see what you like.  Play with the balance between oil and vinegar and see what suits you.  It really is an art.

And may you never buy bottled salad dressing again!

6. Arugula with Peaches, Blackberries, Goat Cheese and Pecans

The inspiration piece for this salad was a bottle of peach balsamic vinegar.  I wanted to make something that represented the flavors of summer, but at the same time keep it simple and light.  This may well be the summeriest summer salad I’ve made to date.  It’s very simple, very beautiful, and pairs well with pretty much anything off the grill.

Ingredients

6 oz arugula

2 ripe, firm peaches, sliced

1 cup blackberries

2 oz goat cheese

1/2 cup toasted pecans

Dressing

3 Tbsp Peach Balsamic Vinegar*

5 Tbsp Olive Oil

1 tsp dijon mustard

1 tsp honey

1/4 tsp kosher or coarsely ground sea salt

1/4 tsp freshly ground pepper

Add sliced peaches, whole blackberries, crumbled goat cheese and toasted pecans to the arugula.  Lightly dress and toss.  Serve immediately.

*Peach balsamic vinegar is a treat that I discovered while on an impromptu road trip to Ojai, CA with my niece, Jerri Simpson.  We happened upon a local craft fair where the Ojai Olive Oil Company was sampling their locally grown and bottled oils and imported balsamic vinegars.  We each went home with several bottles.  These vinegars are aged for a minimum of 12 years, and then infused with wonderful things like peaches, violets, raspberries...you get the idea.  I’m hooked.  You can order them online here:  http://www.ojaioliveoil.com/balsamic-vinegar-s/1820.htm OR just substitute your favorite balsamic vinegar with this salad.  Almost as good!

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5. Roasted Butternut Squash Salad with Warm Cider Vinaigrette

I’ve been meaning to make this salad for awhile.  I’m a huge fan of Barefoot Contessa and Ina Garten, and own every cookbook she’s ever written.  When my friend, Marina, sent me this recipe as a suggestion for my blog, I realized it was the same salad I’ve been meaning to make, and decided it was high time.    

It requires a little cooking, but it’s well worth it.  The sweet, maple roasted squash with that delicious warm cider dressing contrasts so well with the peppery arugula and salty parmesan.  Yum!

So thanks, Marina Shea, for the suggestion, and Ina Garten for a truly delicious salad.

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

4. Kale Salad with Beets, Golden Raisins, Pumpkin Seeds and Parmesan

I’ve come to love a good kale salad.  Once you’ve figured out how to choose the right kind of kale and prepare it, it’s a delicious and healthy alternative to more common greens.  

My daughter, Danica, gets the credit for this beautiful salad.  It's one she makes often. The specific ingredients tend to change depending on the season, the occasion, or what’s in the fridge.  But the basic combination is hard to beat:  freshly chopped lacinto kale with beets, tomatoes, cheese and nuts.  You can mix it up by using fancy heirloom tomatoes or golden beets, or use a different cheese or different nuts.  But the basic recipe is a winner.

1 bunch lacinto kale (also called Italian, Tuscan or dinosaur kale), remove ribs and chop

2 nice tomatoes (like heirloom), chopped

2 small cooked beets, chopped

1/4 cup golden raisins

1/4 cup raw pumpkin seeds

1/4-1/2 cup freshly grated parmesan cheese

2 T pomegranate seeds

Dressing

3 Tbls good balsamic vinegar

2 Tbls olive oil

1 tsp dijon mustard

1 Tbls honey

pinch salt and pepper

Whisk together and toss with the salad.

Serves 5