Black-Eyed Pea Salad

June 4, 2013

Black-Eyed Pea Salad - Sweet and Savory Kitchens

Margaux says…

I’m kind of a salad fanatic, and it’s one of the reasons I’m so excited about having warm weather finally! So far I’ve made this pasta salad, several quinoa salads, including this one and this (which is one of my favorites), and I can’t wait to make potato salads, especially this one. Platter salads are another favorite for us, and we’ve already had my favorite Cobb salad, even when it wasn’t that warm yet. I couldn’t wait.

This is a salad that has become kind of a summer standard here over the past few years. When my son was an infant and I was stuck to the couch for hours on end either nursing him or “napping” with him, I would watch endless amounts of TV, a lot of that being the Food Network. I’ve always liked cooking, but I think that’s when I really got my love of cooking, and I would try out tons of the recipes I saw on TV. This was one of them, on “The Neely’s” (a show I didn’t often watch, by the way, but I’m glad I caught this episode). I don’t really ever watch Food Network anymore, but I’m glad I did because a lot of my standard recipes came from that year of watching.

Black-Eyed Pea Salad

Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar (I have also used white wine vinegar)
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained (or 4 cups soaked dried beans…I think that’s about a cup and a half of dried)

Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

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Greek Quinoa Salad

June 2, 2013

Greek Quinoa Salad - Sweet and Savory KitchensMargaux says…

In the warmer months, we eat a quinoa salad at least once a week. Everyone loves it…including my picky son, it’s super quick and easy, and nice and healthy. I should really call this one “clean out the fridge” salad, because I often make it when I really need to go shopping and I have to just use up whatever is left in the fridge. We always have most of these things on hand because they’re all favorites of my son. I find that you can add or subtract any ingredient, based on what you might have on hand. Some other things that would be good tossed into this are avocado, parsley, chopped fresh spinach, mint, celery, zucchini, green onion, radishes, pine nuts or white beans.

Greek Quinoa Salad

1 cup quinoa
1 1/2 cups water
1 pint cherry tomatoes, halved
1/2 cucumber, chopped
1/4 red onion, fine chop
1 can chick peas, drained and rinsed
1/2 bell pepper, chopped
1/2 cup kalamata olives, halved
1/2 cup feta, crumbled (leave out for vegan)
1 lemon
3 tbsp olive oil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced

Rinse and drain quinoa. Add water and quinoa to a medium saucepan and bring to a boil over high heat. As soon as it starts boiling, cover, run down heat to low, and simmer 15 minutes. Dump immediately into a large serving bowl and allow to cool to room temperature.

Meanwhile, chop your veggies. When the quinoa is cool, add all veggies and beans to it and mix.

Make dressing: Mix together lemon juice, olive oil, garlic, oregano, and salt and pepper in a small bowl. Pour over salad and mix well. Carefully stir in feta. Serve at room temperature with warmed pita and white wine as a main dish. Also great as a side at a BBQ, or with chicken.

Cobb Salad

June 17, 2012

Margaux says…

In the summer we eat a giant salad for dinner almost every night.  It’s just too hot to cook, and honestly, too hot to eat anything but salad (in my opinion!).  This salad shows up on our table at least once a month every summer.  It started out being a favorite in our house because it was great for our new little eater, who couldn’t chew lettuce yet.  There’s an abundance of toppings that we could pick off for him, and so it was a complete meal for him as well as us.  Two years later, and it’s still a summer favorite!

I made it for our Father’s Day dinner tonight, served with a crusty bread for soaking up extra dressing, and a summery cake for dessert.  When I called my dad , we discussed our dinner plans (Dad and I are the cooks of the family), and he thought the salad sounded great and asked that I post it.  I’m actually shocked that I haven’t yet, as much as I make it, so I guess it’s about time!  So here you go, Dad…  xoxoxo!

Classic Cobb Salad
from Smitten Kitchen

Serves 4 to 6

Dressing (you only really need about half of this…I save it and use it on other salads for a few days after)
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped
2 ounces blue cheese, crumbled (we used a Stilton)
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, chopped, or 1 pt. cherry tomatoes, halved
1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
1 avocado, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

Make the salad: On a (very) large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Do ahead: Salad dressing keeps, covered and refrigerated, for up to one week. Individual ingredients (except the avocado, which is too prone to browning) can be prepped and chopped, and kept in separate containers in the fridge until you’re ready to assemble the salad. However, no doubt due to sturdiness of 2/3 of the lettuces, I found that the entire assembled salad kept surprisingly well wrapped in plastic in the fridge for a few hours.

Aunt Suzy says . . . 

This dish is a “Wow!” in so many ways.  First and foremost, it’s delicious!  But also easy, with a minimum of fuss.  I made a few adaptations from the original recipe in Bon Appetit.  This is also a great option for use of leftover cooked salmon instead of  cooking the salmon specifically for this dish.

You can see that we enjoyed it with a French rose wine, which was a perfect complement.  We served it with this favorite quinoa salad, Lemony Quinoa with Crunch, which also was a great companion.  The whole meal screamed spring, although I can’t wait to make it later in the summer when tomatoes are in season!

Recipe makes 4 main course servings

The Salmon

EV olive oil

2 small garlic cloves

Salt and pepper

1/2- 3/4 pound salmon fillet, preferably wild caught

Pre-heat the oven to 450° and place the oven rack in the top 3rd of the oven.  Line a baking sheet with foil.  Coat the salmon with a thin layer of olive oil.  (If using farm raised salmon, you can skip this step.) Press the garlic through a garlic press and spread over the salmon, then season with salt and pepper.  Bake in the oven for 8-12 minutes, depending on thickness of the salmon,  until salmon is medium rare (or to your desired doneness).  Cool slightly and then remove the skin and dark layer of flesh.  Set aside.

The Salad

3 tablespoons EV olive oil

Chickpeas from one large or two small  cans, drained, rinsed

2 cups chopped tomatoes (we used baby heirlooms from Trader Joe’s)

1/4 cup Niçoise olives or other small black olives

2 tablespoons chopped fresh Italian parsley

2-3 tablespoons fresh orange juice

1-2 tablespoons fresh lemon juice

1 tablespoon capers in brine, drained and rinsed

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

1/4-1/3 cup fresh basil leaves, coarsely chopped

Heat the olive oil in a large skillet or saute pan over medium-high heat. Add the chickpeas and remaining ingredients except basil. Stir until tomatoes start to soften and the juice has thickened, 5-7 minutes. Season with salt and pepper and stir in the basil. Place desired quantity of salad on individual serving plates. Tear salmon into 1- to 1 1/2-inch pieces and scatter over the salad.  Can be served warm or at room temperature.

Aunt Suzy says . . .

We got together with our friends the Eklunds for cards last Saturday night.  Sue made this fabulous dish that’s a favorite of ours (thank you, Sue!!).  It’s beautiful to behold as well as delicious.  We brought a mixed greens salad and sauteed corn, which made for a lovely meal.  I’ve asked Sue to be guest chef for this post since neither Margaux nor I have made this recipe.

Sue says . . .

On a trip to North Carolina a few years ago, we had the choice to spend the afternoon at the airport waiting for our flight to Minneapolis – or spend our time at a distinctly unique food market and cafe.  We opted for the unique experience at Sara Foster’s Market in Durham, which is filled with awesome salads, casseroles, deli sandwiches, breads, desserts and more.  We struck up a conversation with the staff, and Sara invited us to join her as she tasted and selected wine from various vendors.  Needless to say, I bought several signed cookbooks, jams, oils, etc.!  This delicious warm chicken salad is from the The Foster’s Market Cookbook (2002) and is one of my favorites for a late summer dinner, using fresh garden tomatoes and basil.  It’s easy to make and you can see how beautiful it is in a large, low serving bowl.

The Chicken Salad

Canola or safflower oil for oiling the grill top

6 boneless, skinless chicken breast halves

1 red onion, sliced in half-inch rounds

5 tablespoons olive oil

3 tablespoons balsamic vinegar

1/2 cup julienned sun-dried tomatoes (I used oil-packed)

1 cup drained, quartered artichoke hearts (I used marinated)

3 ripe garden tomatoes (regular or heirloom), cored, seeded and cut in large chunks

2 tablespoons drained capers

6 large fresh basil leaves, cut into chiffonade

1 cup Provencal Vinaigrette (recipe below)

Salt and pepper

Basil leaves for garnish

Prepare a hot fire in a gas or charcoal grill.  Brush the grill top lightly with the canola or safflower oil.  Toss the chicken and the onion with the olive oil and vinegar in a large bowl.  Let marinate for at least an hour or up to 4 hours.  Grill the chicken and the onion directly over the fire.  For the chicken, about 7-8 minutes per side until done (firm to the touch/juices run clear).  For the onion about 4 minutes per side, until cooked but crisp tender. Set the chicken aside to cool for 20-30 minutes. Cut the onion rounds in half and place in a large, shallow bowl. (Pasta serving bowls are perfect for this dish.)

After the chicken has rested, slice the breasts on the diagonal into half-inch slices, about 8-10 per breast half.  Add the sliced chicken to the bowl with the onions along with the sun-dried tomatoes, artichoke hearts, fresh tomatoes, capers, sliced basil, and some of the vinaigrette (about half or to your taste) and salt/pepper.  Toss gently to mix and garnish with additional basil leaves.  Pour the remaining vinaigrette into a small pitcher and pass at the table.

The Vinaigrette

1/4 cup balsamic vinegar

1/2 teaspoon red pepper flakes

1 garden tomato, cored, seeded and diced

2 tablespoons red onion, finely diced

1 garlic clove, minced

1 tablespoon drained capers

3 fresh basil leaves, cut into chiffonade

1/4 cup olive oil

1/2 cup canola or safflower oil

salt and pepper

Place the first 7 ingredients in a medium bowl.  Slowly add the oils and whisk until incorporated and slightly emulsified.  Season with salt and pepper.   This can be made up to 6 days in advance of use.  If you make ahead, refrigerate in an airtight container.

Aunt Suzy says . . .

This simple potato salad was inspired by a recipe both Margaux and I made last year – and loved –  that had many more ingredients, including tuna.  My inspiration for this simpler version is that the green beans have been really good lately, along with the fact that I “over-bought” basil at yesterday’s farmer’s market. (I have a feeling you will be seeing a number of posts this week using basil :-))  It occurred to me that I could pare back the ingredients from the more complex salad to just potatoes, green beans and basil and use the dressing from that salad.  It turned out great!  We served it with a beautiful piece of salmon from Wild Run Salmon, who also sell at the farmer’s markets in the area, and a refreshing French rose wine.

The Dressing

3 tablespoons EV olive oil

juice of 1/2 to 1 lemon (depending on size and your taste)

juice from 1 large garlic clove (use a garlic press)

1 tablespoon fresh oregano, chopped, optional

Combine and whisk all ingredients till thorougly blended and a little emulsified.  Add salt and freshly ground black pepper to taste.

The Salad

2-3 pounds small potatoes (red, yellow or fingerling)

1 pound greens beans, ends trimmed and snapped in half

1/2-3/4 cup basil, coarsely chopped

Place the potatoes into a medium saucepan and cover with water.  Bring to a boil, turn down heat and simmer for about 15 minutes until potatoes can be pierced through with a fork.  Place on a towel and let cool to room temperature.  In the meantime, steam the green beans for 5-6 minutes until tender, but not overcooked.  Immediately plunge into ice water to cool and then pat dry with a towel.

When both potatoes and beans are cool, combine them in a large bowl with the basil.  Add the dressing and stir to thoroughly blend.  Taste and add salt and black pepper if needed.

Aunt Suzy says . . .

I’ve been wanting to make a kohlrabi salad ever since seeing a recipe on a blog last year.  I recently bought a beautiful kohlrabi – something I’ve never eaten nor cooked with –  at the farmers’ market and came home to find this recipe in the Wall St Journal Saturday “Off Duty” section.  It looked even better than the one that inspired me to buy the kohlrabi!  We really enjoyed the sweetness and juiciness the kohlrabi added to this slaw.  It’s a perfect accompaniment to something grilled, shown above with grilled salmon and our spring farmers market potato salad.  Note that for a salad like this, all quantities are subject to your taste!

Slaw Ingredients

1/2 medium green cabbage, cored and shredded (about 2 cups)

1 green or purple kohlrabi, peeled and shredded (about 1 cup)

1 teaspoon salt

1/2 red onion, cut in half moons (about 1/3 cup)

Quarter and core the cabbage, then cut in thin strips.  Peel the kohlrabi and shred on the big holes of a box grater.  Place both in a colander and add the salt.  Place the colander over a bowl, cover with a towel and place in the fridge for at least 4 hours to expel excess moisture.

Herb Dressing Ingredients

1/4 cup EV olive oil

1 teaspoon Dijon mustard

2 cloves crushed garlic

1 tablespoon minced shallot

2 tablespoons lemon juice

1/4 cup mint leaves, chopped

1/2 cup Italian parsley, chopped

1 tablespoon thyme leaves

Salt and black pepper to taste

Whisk the olive oil, mustard and lemon juice in a bowl until slightly emulsified.  Add the remaining ingredients and stir to blend.

Assembling the Slaw

Squeeze any excess moisture from the cabbage-kohlrabi mixture.  Place in a large salad bowl and toss with the red onion.  Add the herb dressing and toss to thoroughly blend all ingredients.  Taste and adjust seasoning, adding salt, black pepper or lemon juice as necessary.