sel et sucre

Tag: salad

  • Thai Corn Salad

    thai corn salad

    As we move into summer, I just don’t have the patience to spend a long time next to a hot stove or hot oven to cook. And I certainly don’t feel like eating anything too heavy or rich. So this easy Thai corn salad is perfect for a light lunch or as a side to a lazy summer dinner. A dressing of fresh Thai basil and cilantro along with lime, honey, and ginger perfectly complements the sweet corn that will soon flood our markets and makes this a lot more exciting than your usual corn salad. And since the salad tastes great cold, at room temperature, or even a little warm (and there’s no dairy to spoil), this is the perfect dish to bring along to a picnic. It only takes about fifteen minutes to throw together (or maybe a little bit longer if you use cooked corn rather than raw – I recommend grilling if you’re going to cook the corn), so you’ll still have a lot of time to get out and enjoy yourself.

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  • Cucumber Sesame Salad

    cucumber sesame salad

    My life has been crazy lately, an absolute whirlwind of activity. All exciting events in various ways, but I’ve barely had a chance to catch my breath. As a matter of fact, I am writing this from an airport terminal as I wait to board a flight to Istanbul (where I’ll be presenting at a conference – and getting ideas for new cooking projects, of course). It can be hard, amidst a flurry of events, to keep cooking, to eat well (both in terms of health and taste). So that’s why I’m posting a simple recipe today, one you can throw together in a matter of minutes. And one that’s quite tasty, to boot. This Asian-inspired cucumber salad can work as a quick lunch (especially if served over greens) or a side and would work amazingly at a picnic. Black sesame seeds add crunch, flavor, and great visual effect. Even when your life feels overwhelming, you should find a little time for this salad.

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  • Pomegranate Asparagus Quinoa Salad

    pomegranate asparagus quinoa salad

    Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts. This can be served with the quinoa and asparagus still hot or with the whole salad at room temperature or even cold (great for those spring days when the temperature unexpectedly spikes to summer levels) which means it could just as easily be packed for a quick picnic as it could be served as a sophisticated appetizer at a dinner party. Versatile, tasty, and healthy, there’s not really much more I could want this time of year.

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  • Vietnamese Shrimp Salad

    vietnamese shrimp salad

    We’ve had an exceptionally mild winter in DC this year (which, as someone with a very low tolerance for cold, I’ve actually enjoyed). At the beginning of March, temperatures suddenly shot up in the sixties and seventies, and it’s been feeling like spring ever since. With trees bursting into bloom and tulips out in full force right outside my front door, I just can’t bring myself to keep eating the same hearty soups and stews I’ve been relying on all winter. So when the recipe for this Vietnamese shrimp salad found its way into my inbox, I immediately set about cooking it. Crisp carrot, cucumber, and daikon radish tossed with fresh herbs and a ginger-lime dressing, then topped with shrimp and peanuts makes for the perfect refreshing dish for spring. Most of the work here is with chopping the vegetables and herbs, and once that’s done, the salad comes together really quickly. This made for a great weekend lunch all by itself, but it could also work as an appetizer.

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  • Blood Orange and Candied Walnut Salad

    blood orange and candied walnut salad

    I was lucky enough to recently receive a nice bottle of grape must as a gift. Having never even heard of this ingredient, I set about doing some research on it (and, of course, taste testing). Grape must, as it turns out, is essentially freshly pressed grape juice before it’s made into wine. Thick and sweet with just a little tartness, the taste is more reminiscent of raisins than your grocery store grape juice. In some countries, grape must is cooked down to form a thick syrup (called saba, pekmez, dibs, or grape molasses), and in fact, I even recall having eaten this before when in Lebanon (as a dessert with a soft mild cheese and whole wheat bread). I’m excited to experiment with my grape must (and will probably be trying my hand at making a small batch of grape molasses to recreate the dessert I had in Lebanon), and this salad was an amazing starting point.

    I like my salads with a good amount of sweetness to them. So here, in addition to grape must, I’ve used blood oranges and candied walnuts to make this salad truly decadent. Having discovered that traditional balsamic vinegar (i.e. “aceto balsamico tradizionale”) is actually fermented and aged grape must, I opted to let the grape must take the place of balsamic. Goat cheese and mixed greens help to balance the dish. The result is fantastic, and I found myself craving more immediately after eating it (and couldn’t keep myself from making it again the next day and then again a few days later).

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  • Roasted Cauliflower and Chickpea Salad

    cauliflower and chickpea salad

    I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.

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  • Pig in the Garden Salad

    pig in the garden salad

    I recently visited Nashville and happened to stop in at a chain called Jim ‘n Nick’s BBQ. I had been told that their “Pig in the Garden” salad was outstanding, and although I usually like my pulled pork in sandwich form, I went with the recommendation. I was pleasantly surprised to find that the crisp lettuce and crunchy almonds were the perfect complement to the pulled pork, and the use of both salad dressing and barbecue sauce bordered on ingenious. Of course, it didn’t hurt that there was also bacon involved. Shortly after returning home, I set about attempting to recreate this salad, and I’m pleased to report that this homemade version is not only delicious but also simple to make. My rendition omits croutons (because I’m not really a fan) and grape tomatoes (because they’re not in season), but feel free to include these to be truer to the original.

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  • Breakfast Salad

    breakfast salad

    Inspired by breakfast flavors, this salad is tasty at any time of day. Bacon and eggs are, of course, crucial elements here, where they play quite nicely with bell pepper, pickled jalapeno, and preserved lemon. A warm bacon vinaigrette pulls the whole salad together. This salad can be easily adapted – I think sundried tomatoes would be a great addition (or substitution), as would fresh diced avocado.

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  • Lentil and Sweet Potato Salad

    lentil sweet potato salad

    Up to the last minute, I was debating what to call this salad. The simple “Lentil and Sweet Potato Salad,” the slightly more intriguing “Warm Lentil and Sweet Potato Salad,” or the fully informative “Warm Lentil and Sweet Potato Salad with Maple Vinaigrette.” I ultimately went with simplicity, but I want to make sure to give due credit to all the components that make this salad so very tasty. Served warm (or at room temperature), the flavors here feel very seasonally appropriate for autumn. The maple syrup and mustard harmonize seamlessly in the vinaigrette, playing nicely on top of the lentils’ and sweet potatoes’ earthiness. Something I love about lentils is that they leaving me feeling full but not lethargic which makes this salad work perfectly as a lunch. This would also be a great side along a cut of steak (for the meat-inclined) or some grilled portabella mushrooms.

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  • Rockin’ Rocket Salad

    Rockin' Rocket Salad

    For the most part, I’m more than happy to stick to my native dialect of English (mid-Atlantic American, thank you very much), but there is one item in particular where I can’t help but prefer the British word. Rocket. Called arugula in American English, this leafy green (probably my favorite) deserves all the excitement conjured by references to space travel. Rocket has been touted as an aphrodisiac and is full of vitamins A, C, and K, as well as calcium. And the rich spicy taste can’t be beat. Some may find it a little too peppery (it is often mixed with other greens for this reason), but in the context of this salad, the flavor of the rocket is in perfect balance with the other ingredients.

    This rockin’ rocket salad hits every taste bud – the mix of salty, sweet, sour, and savory elements are what lend balance to the rocket’s bitterness. Goat cheese and bacon provide the saltiness while the sweetness comes from the honey and pomegranate molasses in the vinaigrette. The pomegranate molasses also adds a sour note, as do the preserved lemons. Tomatoes round out this salad with a savory touch.

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