Papaya and Salmon Spinach Salad

IMG_1532I’ve been buying an extra half pound of salmon so that we can make salmon salad with the leftovers. Coho salmon is really the best and has few bones, even in the center cut.

jicama

This recipe is made with produce that is common is Mexican cuisine . The jicama looks like a pointy potato, but is a bit sweet and crunchy inside.

The citrus dressing is a nice contrast to the sweet papaya, and has a little kick from Habanero salsa and ginger. I thought of adding the cilantro after we ate it, so I’ll have to wait until next time to retake the picture with it.

papaya

Ingredients: Serves 2

  • Several handfuls of clean baby spinach, long stems discarded
  • About 1/3 cup sliced jicama
  • 1/2 small papaya, sliced into bite sized pieces
  • 1/4 medium avocado, sliced
  • 1/3 cup of toasted pepitas
  • About 1 Tb cilantro leaves

Dressing

  • 3 Tb juice from 1/2 medium lemon and 1 lime
  • 1 Tb cold water
  • 3 drops Habanero salsa (That’s hot enough for my taste but you are welcome to add more if desired.)
  • 1/4 tsp finely grated ginger
  • 1/2 tsp honey
  • 1/4 tsp sea salt
  • 2 Tb olive oil

Directions: 

Make dressing: Combine all ingredients except oil in a jar and shake well. Add oil and shake well to emulsify.

toasted pepitas

Toast the pepitas (Green pumpkin seeds): Preheat oven to 350′ Measure 1/3 cup of pepitas in a bowl. Sprinkle 1/2 tsp water on them and mix in. Sprinkle 1/4 tsp salt and stir well. Spread on a parchment lined baking sheet and bake for 15 minutes until pepitas are light brown. Cool on a rack.

saladPlace baby spinach on plates, removing the long stems. Slice papaya, avocado and jicama and place on top of spinach.

Place cold salmon on top. Dress with citrus-ginger dressing. Sprinkle toasted pepitas on top.

 

 

 

Nearly Niçoise Tuna Salad

Tuna nicoise

This French salad (Niçoise means from Nice, France) is a far cry from the mayonnaise-drenched tuna and celery salad of my childhood. Traditionally it’s served with anchovies and I’ve had a fancy version made with seared sushi grade tuna. This is my “shelter-in-place” version, made from what’s left in my pantry and fridge a week and half since I braved the grocery store. The eggs are cooked a minute beyond “jammy.” This was enough for a nice lunch with my husband, still tasty if not altogether authentic.

Salad ingredients: (serves 2)

5 oz can tuna in olive oil

Iced water (half ice water and half crushed ice) in a bowl

2 eggs

1 tsp Kosher salt

a couple of handfuls of fresh or frozen green beans (You can get fancy French with skinny haricot verts)

1 medium white or red potato

2 bay leaves

Several grinds black pepper

A couple of handfuls of spring salad mix

A handful of mini cherry tomatoes or grape tomatoes

10 salty olives. I had Manzanillas on hand (a packet from Trader Joe’s)

A few pieces of avocado if you like

Dressing ingredients:

2 Tb lemon juice

1 Tb water

1 tsp Dijon mustard

1/4 tsp dried tarragon

1/4 tsp dried dill weed

Pinch of Kosher salt

Several grinds black pepper

3 Tb Olive oil (EVOO is best)

Oil drained from tuna can

Directions:

Place can of tuna in the refrigerator right before you start to cook.

Have a bowlful of iced water ready.

Boil salted water in a medium saucepan (It should come up 2/3 of the way.) Gently place the eggs in the water using a slotted spoon. Lower heat to medium so the water is boiling gently. Cover pot and cook for 7 -8 minutes. Remove eggs from pot and place in iced water.

Put a couple of handfuls of green beans in the boiling water. Cook uncovered for about 4 minutes, until they are bright green. Fish out the green beans with the slotted spoon and place in the iced water, adding more ice.

Add a bay leaf or two and a couple of grinds of black pepper to the boiling water. Stab the potato a few times and lower into the water. Cook, covered for about 18 minutes, or until potato is fork-tender but still firm.

Remove green beans and eggs from the iced water and put in the potato. Place the green beans on a paper towel to drain. Peel the eggs, starting at the flat end where the air pocket is, which makes so much easier! Rinse them, then cut in half crosswise. Remove the potato from the iced water when it’s cool enough to handle and gently peel it by hand, then cut into bite-sized pieces.

Make Dressing: 

Whisk together lemon juice, water, mustard, tarragon, dill, salt and pepper. Drizzle in olive oil while whisking. Open tuna fish can and drain oil into the dressing and whisk well until emulsified. (The mustard helps with the emulsification.) You can also do this in a blender.

Put salad greens on plates and place tuna in the middle of each plate on top of the greens. Place eggs, potatoes, and green beans each in its own area around the tuna. Scatter the olives, tomatoes, and avocado over the salad. Generously pour dressing over the salad.

Bon appétit!

Crab salad with Autumn Fruit

crab-salad-with-legsIn November, the SF Bay Area celebrates the opening of Dungeness Crab season. These sweet crustaceans are all they’re cracked up to be. Paired with bright pomegranate seeds, tangy tangerines, and sweet, crunchy Fuyu persimmons atop a bed of lettuce, and sprinkled simply with lemon juice, they make a perfect late autumn meal.

I’m a bit squeamish about cooking the live crab, and clueless about cracking and cleaning it, so I took the easy way out when my fishmonger asked me if I’d like to have him crack the cooked crab.  You can look that part up on the internet. I got the 2.3 lb crab for $9.70 at Berkeley Bowl. It was enough for my husband and me. The next time I made it for a crowd as part of a potluck and shredded the crab.

fruit-and-crabIngredients: (serves 2)

2.3 lb crab (or thereabouts, depending on how hungry you are)

1 pomegranate

2 large seedless tangerines

3 medium Fuyu persimmons (the hard, flat-bottomed persimmons)

3 heads of Romaine lettuce, outer leaves removed (or substitute the lettuce of your choice)

1 tsp lemon juice, plus more to squeeze.

Rinse all produce. Tear lettuce into bite sized pieces and place on a plate. Seed the pomegranate, discarding the bitter white portion. Peel tangerines and separate into sections. Cut persimmons into bite sized pieces, removing large seeds if present (some have seeds, others are seedless). No need to peel them. Arrange the fruit on the lettuce and squeeze lemon juice on it.

You can serve the crab legs atop the salad for a meal. For a side salad, remove the meat from legs and center of crab and shred it on the salad. If desired, squeeze more lemon juice on the crab.

unnamed

 

Quinoa Tabouli

quinoa tabouliA dressed up tabouli made with protein rich quinoa instead of the traditional Bulgar wheat makes a delicious low-carb summer meal. I based my recipe on Mollie Katzen’s Bulgar wheat one in the classic moosewood cookbook  and added lots of extras like artichoke hearts, pine nuts and feta cheese.

Make the quinoa ahead of time and stir in the olive oil and lemon. Then refrigerate until cold. I used a food processor to mince the green onions, mint, parsley and artichoke hearts.  I learned the hard way not to use it for the cucumbers or red peppers (it got mushy) Just take out the sharp knife and chop chop!

Makes 10 cups

Ingredients

Tabouli ingredients

1 cup dry quinoa. You can use white or red

2 cups water

1 tsp salt

1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)

3 Tb high quality extra virgin olive oil

1 Tb garlic infused olive oil

 

1 bunch parsley -approximately 4 cups leaves makes 1 cup minced leaves

4 scallions, both white and green parts

3 sprigs fresh mint leaves (about 15 leaves)

3 medium tomatoes. I used dry-farmed tomatoes for outstanding flavor

1 red bell pepper

3 pickling cucumbers, peeled and seeds removed

1 avocado

14 ounce can artichoke hearts in water, drained and rinsed

15 ounce can garbanzo beans (chick peas), drained and rinsed

1/3 cup pine nuts

1/3 cup crumbled feta cheese

Rinse quinoa well under cold water, rubbing the seeds between your hands. Drain quinoa for a few minutes, then add water and salt and bring to a boil in a medium saucepan. Reduce heat, cover and cook for about 25 minutes. It will make 3 cups cooked quinoa. You can also make it in a rice cooker using the white rice setting.

Transfer quinoa to a large bowl or container. Whisk together lemon juice and olive oils in a small bowl, then stir into the quinoa. Let it cool and refrigerate until cold.

Using the blade in the food processor, mince green onions, mint, parsley and artichoke hearts until feathery. Stir into cooled quinoa.

Dice red bell pepper, cucumbers, tomatoes and avocado and stir into quinoa along with garbanzo beans.

Serve cold, sprinkled with feta cheese and pine nuts.

tabouli with quinoa

 

 

 

 

 

Strawberry-Bacon Salad for a Cheating Vegetarian

salad with dressing

“I am a vegetarian. But I also love bacon. And the only thing more satisfying than being a vegetarian is being a cheating vegetarian!” Sonia Mena, 2011.

Strawberries and bacon are the perfect complement to each other, sweet and salty, juicy and crunchy. I throw in some raw pecans and sprinkle everything over a bowlful of salad greens. Then I toss them with a strawberry-balsamic dressing flavored with black pepper and rosemary. A cheating vegetarian couldn’t ask for more!

For healthiest results, use organic or non-pesticide strawberries and greens and nitrate-free bacon (I found some at Trader Joe’s)

This makes 2 dinner salads or one large salad for lunch.

strawberries, bacon and pecans

Ingredients:

Salad:
1 slice bacon
3 ripe strawberries
¼ cup (or one handful) whole raw pecans
2 heaping cups of salad greens

Salad dressing:
2 small soft very ripe strawberries
1 tsp balsamic vinegar
2 tsp water

a few few grinds of black pepper

a few needles rosemary, minced
1 Tb extra virgin olive oil

Directions:
salad without dressing

Salad:Fry bacon over medium heat until well done. Drain on paper towels. Crumble when cool enough to handle.
Rinse greens and strawberries. Put greens in bowls; either one large or two smaller bowls. Sprinkle pecans and crumbled bacon over greens. Slice strawberries over salad.

Dressing: Slice over-ripe strawberries into a blender bowl and add rosemary, black pepper, and balsamic vinegar and water. Run on liquefy until strawberries are mostly liquefied. Add olive oil and run on liquefy until oil emulsifies. Pour over salad and toss so that it coats the greens.

Autumn Salad with Pomegranate, Fuji Persimmon, Strawberries and Nuts

early autumn salad

I make this salad in early Autumn, when Pomegranates and Fuji Persimmons are appearing and there are a few decent strawberries left. As the season progresses, you may not find the strawberries, but the sweetness and fall colors of the persimmons and Pomegranate seeds still brighten this salad. I added a handful of raw shelled pistachios and sliced raw almonds for delicious flavor, texture and protein. Throw them together with mesclun (mixed lettuce greens) or baby spinach. It’s fine undressed or with a bit of blue cheese dressing.

Champagne-Shallot Vinaigrette

saladThis light vinaigrette is perfect to toss into salad greens and arugula. I sprinkle a few strawberries, blueberries, feta cheese and sliced almonds over the coated greens.

Champagne vinegar is a light golden, mild vinegar made from Chardonnay grapes aged in oak barrels. It can be expensive, but the Berkeley Bowl brand is a good deal. I’ve generally avoided salad vinegars because of their strong acidity. But  just ½ tsp honey is needed to balance the acidity of the champagne vinegar in this dressing. Since I don’t like the sharpness of fresh raw garlic, I prefer to get the garlic flavor from garlic olive oil. I used a shallot, which is milder than an onion.

Makes ¾ cup, which is enough to sprinkle on about 6 large or 10 small salads. Refrigerate leftovers and use within a week.

vinaigrette ingredientsIngredients:
1 tsp Dijon mustard
1 Tb minced shallot
3 Tb champagne vinegar
½ tsp honey
1 tsp fresh lemon juice
1/4 tsp sea salt (to taste)
a few grinds of black pepper
1 Tb garlic oil
½ cup extra virgin olive oil

champagne vinaigretteIn a small bowl or blender, whisk together all ingredients except oils. While blending or whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.

Bright and Crunchy Kale/Broccoli/Carrot Salad

DSC03091I combined 3 popular salads: kale, broccoli and carrot, into one delicious and nutritious salad. Carrot and jicama add natural sweetness and a bit of crunch, Meyer lemon juice and cilantro brighten the flavor; and almonds give an added crunch.

Kale is quite tough and bitter, but a good massage will break down its cell walls. This cell damage frees the enzymes which break apart the bitter chemical compounds. You can even light candles and put on soothing music to relax the kale.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Broccoli Broccoli stems are very tender once you peel off the tough outer layer. Broccoli salads are made from grating these stems.

I made this with only one bunch of kale, which created a balance between the kale and the other vegetables. If you like your salad with more kale, add another bunch.

Serves 4

ingredients1 bunch Dinosaur kale (also known as Tuscan or Lacinato ), or curly kale ,stems discarded

3 large carrots, peeled

3 or 4 broccoli stems, peeled (use crowns for another purpose)

1 small jicama, peeled

2 Tb cilantro leaves, stems discarded

1/4 cup sliced raw almonds

Dressing:

2 Tb garlic-infused olive oil (or 2 Tb olive oil and 1 clove garlic)

¼ cup tahini (sesame seed paste)

¼  tsp salt to taste

2 Tb lemon juice (Meyer lemon is best)

If you don’t have garlic-infused olive oil, pour extra virgin olive oil into a teacup or ramekin with 1 clove garlic and microwave for 1 ½ minutes. Pour into a food processor with blade and run on high until garlic is minced.

Add tahini and salt to garlic olive oil. Run processor on high until dressing is emulsified. It will be  thick.

chop kaleStrip the leaves from kale and discard the stems. Chop leaves, rinse well in salad spinner and spin dry. Put in a medium bowl.

DSC03087Roughly squeeze and massage dressing into kale leaves with your hands for several minutes until kale shrinks to half its volume and becomes darker and silky.

Peel carrots, broccoli stems and jicama, then shred using the grater attachment to the food processor.

Add these vegetables and the lemon juice to the kale. Toss salad until the dressing coats it.

Serve immediately, sprinkled with almonds and cilantro leaves. Throw on some pomegranate seeds if they are in season.

American Flag Salad

??????????????????????????????? Perfect for the Fourth of July, don’t you think?

Cut red bell pepper into 7 strips

Peel jicama and cut into rounds, then square them and cut into 7 strips. Cut one of the strips into little chunks for the stars

Wash blueberries.

Trim 4 red bell pepper strips and 3 jicama strips to fit around the star square.

Assemble the flag: Start with the red bell pepper, alternate with the jicama, so that the last stripe is red (13 altogether).

Put the blueberries in the square and sprinkle in jicama stars

Chopped Salad

This easy side dish uses some of the parsley left over after you’ve taken a few sprigs to dip in salt water at the Seder. Mix ingredients close to serving time. We actually serve this before the Seder ceremony to stave off our appetites.

½ cup parsley leaves

2 large round tomatoes

2 large cucumbers

¼ cup pitted Kalamata olives

¼ cup olive oil

juice of one large lemon

kosher salt and pepper to taste

Peel cucumbers, slice lengthwise in quarters, then chop crosswise into thick slices. Chop tomatoes into thick pieces, and mix in parsley leaves and olives.

Sprinkle in olive oil and lemon, salt and pepper just prior to serving and toss.