Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Serves 8
-1 med. shallot, finely chopped
-1 t. finely grated lemon zest
-¼ c. fresh lemon juice
-1 T. white wine vinegar
-¼ c. olive oil
-Kosher salt
-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
-1 bu. radishes (~ 12), trimmed, thinly sliced
-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
-1 romaine heart, quartered lengthwise, cut crosswise into
½-inch pieces
-½ med. head of radicchio, cut crosswise into ½-inch pieces
-6 oz. feta, crumbled (~ 1½ cups)
-1½ c. torn dill fronds
-Freshly ground black pepper
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl.
Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat.
Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve. Enjoy!
By Samin Nosrat and found on bonappetit.com, 6/17… Read the rest
Radish Salad
Serves 4
-1 bu. radishes, rinsed, trimmed and very thinly sliced
-1 English cucumber (~ 2 cups), peeled and diced
-2 sweet oranges (or three tangerines), sectioned and diced
-2 thin slices of sweet onion, minced
-2 T. fresh mint, finely chopped
-3 T. olive oil
-1 t. kosher salt
-3 T. apple cider vinegar
-1 T. honey, warmed to thin
-Freshly ground black pepper, to taste
In a large bowl, mix together radishes, cucumbers, orange, onion and mint.
Add the olive oil and toss until salad-fixings are well-coated.
Add salt and toss. Add vinegar and toss. Add honey and toss. Season with black pepper. Serve immediately. Enjoy!
By Nancy Leson on seattletimes.com, 4/13… Read the rest
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
Carrot Radish Salad with Cilantro and Lime
-3 c. thinly sliced carrots
-1 c. thinly sliced radishes
-1 c. thinly sliced scallions
-1 lime, juiced
-Extra virgin olive oil, to taste (about 1 tablespoon)
-Kosher or sea salt, plus more for sprinkling
-1/4 c. minced cilantro
Place the carrots, radishes and scallions in a large bowl.
In a small bowl, whisk together the lime juice, oil and salt.
Pour the lime mixture over the carrot mixture; toss to coat. Fold in the cilantro.
Allow to sit, at room temperature or in the fridge, for at least 10 minutes before serving.
Serve cold or at room temperature, with a sprinkling of salt, if desired. Enjoy!
From sapelofarms.com… Read the rest