Asian Greens with Ginger Miso Dressing
Dressing
-1-2 inch piece of fresh ginger, coarsely chopped
-2 T. white miso
-3 T. tahini
-1/2 c. water
-3 T. fresh lemon juice
Salad
-5 oz. baby Asian salad mixed greens with mizuna (or use your mizuna with lettuce and/or other greens)
-1 sm. radish, sliced into 1/8-inch-thick rounds
-1 carrot, cut into 2-inch-long slender sticks
-2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream.
Strain the dressing through a fine sieve to remove ginger fibers.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve. Enjoy!
Romaine Salad with Plum Ginger Dressing
Romaine Salad with Plum Ginger Dressing
Serves 6
FOR THE DRESSING:
-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste
FOR THE SALAD:
-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste
In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.
In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!
Adapted from Leah Koenig on saveur.com, 8/11… Read the rest
Grilled Zucchini, Strawberry & Mozzarella Salad
Serves 2 as a main; 4 as a side
-1 zucchini, cut lengthwise in 1/2 inch thick slices
-1/4 t. salt
-1/4 t. pepper
-2 c. mixed lettuces
-1/4 cucumber, sliced
-1/3 c. stemmed and quartered strawberries
-2.5 oz. buffalo mozzarella, torn into chunks
-1 T. chopped fresh chives
-2 T. extra virgin olive oil
-1 T. balsamic vinegar
-Pinch hot pepper flakes
Season zucchini with half each of the salt and pepper.
Place on greased grill over medium-high heat; close lid
and grill turning once, until tender, about 10 minutes.
Combine lettuce, cucumber, strawberries, mozzarella and
chives; set aside.
In small bowl, whisk together olive oil, balsamic vinegar,
hot pepper flakes and remaining salt and pepper.
Drizzle over salad; toss to coat. Enjoy!
Adapted from Jennifer Bartoli on canadianliving.com, 8/14… Read the rest
Romaine Heart Salad with Plum Dressing
Serves 6
Dressing:
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs. fresh ginger
1 ½ tbs. rice vinegar
¼ cup olive oil
salt and fresh, ground pepper to taste
Salad:
2 romaine hearts, roughly chopped
½ head radicchio, roughly chopped
1 medium tomato, thinly sliced
handful of frisee leaves for texture
handful of basil leaves minced
1 ripe avocado, pitted and cubed into ½ inch pieces
salt and fresh, ground pepper to taste
½ c. Parmigiano Reggiano or other sharp, hard cheese
Instructions:
In a blender, food processor or by hand combine all dressing
ingredients. Puree until smooth as much as you’re able, slowly
adding oil until emulsified. Season with salt and pepper. In a
large bowl add the romaine, radicchio, frisee, basil, tomato
and avocado. Toss with half of the dressing and season with
salt and pepper. Grate cheese over top. Add remaining dressing
as desired or serve alongside. Enjoy!!
Adapted from www.saveur.com
Sauteed Romaine Lettuce
Serves 8
Heat olive oil in a skillet over medium heat. Add garlic, celery, and red-pepper flakes.
Saute until celery is softened and golden, about 5 minutes.
Add lettuce, mixing and pressing it down to fit.
Season with salt and pepper.
Cover and cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10-12 minutes. Enjoy!
Adapted from Food From Many Greek Kitchens, Tessa Kiros, 2011
Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette
Serves 4
-1 bu. kale
-1 head lettuce
-1 beet
-1 kohlrabi
-2 carrots
-Sunflower seeds or pepitas
-1 grapefruit
-4 T. olive oil
-1 T. honey
-1 t.Dijon mustard
-½ t.kosher salt
-¼ t. freshly ground pepper
Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces as well. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.
If desired, remove the sections from ½ of the grapefruit and peel them.
In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.
To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.
Adapted from acouplecooks.com, 1/29/13