Category Archives: salads

Aug 08 1 comments
garden, grilled, barbequed, smoked, and fried, salads, vegetables

Grilled Squash Salad

Lately it seems like a lot of my plants are leaving me for the big organic farm in the sky.  I’ve said goodbye to a few tomato plants, three squash plants, and a cucumber.  The only thing looking fat and happy in these ridiculous temperatures are my okra.  Note to self: when it gets so hot that almost nothing will grow, figure out more ways to cook okra.

Despite the untimely demise of half my garden, I have been able to harvest quite a bit of fruit and vegetables.  This past weekend I had a party to go and the squash was piling up on my counter (and I couldn’t imagine turning on my oven to make a pie), so I threw together this quick grilled salad.

 

I was pleased with how it turned out.  It was light and refreshing with a burst of lemon and some good charred grill flavors.  It’s so rewarding to finally start cooking with what’s growing out back, it makes all the hard work worth it, a thousand times over.

Grilled Squash Salad

2-3 medium size squash, whatever variety you prefer

1 red onion

1 cup chopped cherry, yellow pear, or grape tomatoes

Juice of two lemons

4-6 okra

Salt

2 tbsp balsamic vinegar

1 tbsp olive oil, plus more for brushing on the vegetables

Fresh basil and oregano, chopped

This salad is great because it can really be made up of whatever you have on hand.  Slice your squash and okra and brush with oil.  Grill for 2-4 minutes on each side over medium heat.  Remove, chop, and combine with chopped tomatoes, lemon juice, oil and vinegar, salt, and herbs.  Chill for 2 hours before serving.

 

Jul 17 1 comments
salads, vegetables

Arugula Salad with Strawberry Vinaigrette

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I know that it may feel like I’m bogging you down with salads, but what can I say?  During the summer I am salad crazy.  So when Sam at A Chef’s Kitchen shared this arugula salad with strawberry vinaigrette on Friday night, I couldn’t make it and then not  share it with you!  Not to mention, this salad prompted the line “I like my salad like I like my women- tall and sexy.”  I was charmed.

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I varied from the recipe a little.  The official name of the recipe is “Arugula Salad with Balsamic Syrup, Toasted Candied Pecans and Strawberry Vinaigrette.”   The recipe calls for toasted pecans tossed in brown sugar, olive oli, and sea salt.  Since I stilled had some of my Cayenne Candied Pecans sitting around (Dan is an addict so I keep making them), I threw those in.  He also made caramelized balsamic vinegar, but I didn’t think I could make any less than what the recipe calls for without it not working correctly, so I cut that out too.

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The strawberry vinaigrette is delicious, and I served the salad with whole pecans, crumbled pecans, and fresh sliced strawberries.  I know I’ve mentioned before that I absolutely adore arugula, and the peppery flavor works so nicely with this dressing.  The dressing is a wonderful blend of the sweetness of strawberries and the acidity of the shallots and vinegar.  It turned out perfectly.  It was tall and sexy, just like Sam said.  And, incidentally, not unlike the giant bust of George Washington at President’s Park in Williamsburg.

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Arugula Salad with Strawberry Vinaigrette
Source: A Chef’s Kitchen

For the dressing:

2 tbsp lemon juice

1/3 cup diced fresh strawberries

1 tbsp champagne vinegar

1 shallot diced

1 tbsp dijon mustard

2 tbsp sugar

1/2 tsp black pepper

1/4 tsp sea salt

1/4 cup canola oil

1/2 cup extra virgin olive oil

In a blender, food processor, or with an immersion blender, combine everything but the two oils.  Slowly add the oil while blending.  This will suspend the oil in other ingredients, giving it a creamy texture.

For the salad:

1/4 cup candied pecans (recipe here)

1/4 chopped fresh strawberries

4 cups arugula

Toss the arugula in the dressing.  Top with pecans and strawberries.

Jul 10 3 comments
grilled, barbequed, smoked, and fried, salads

Grilled Peach Salad

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One of my favorite summer fruits are peaches.  And I know that I keep telling you that different summer fruits are my favorite summer fruit, and well… guilty as charged.  But I really do love peaches.  And I really do love hitting that point in the summer where you start to see peaches at the grocery store and farmers market because seriously guys, what experience is more SUMMER than sitting outside with peach juice running down your face?

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This salad is quick, easy, and delicious.  I decided to grill the peaches because grilling them brings out their flavor and creates a wonderful crust.  I also like the grillmarks.  In addition to grilled peaches, this salad has candied pecans, cinnamon-honey chicken, and a little cheese.  Because what salad doesn’t need just a little bit of cheese?  The flavors of all the different ingredients come together to make a salad that is really dynamic.  The sweet juicy peaches play well off the crunchy spicy nuts, and the chicken is both savory and sweet.  It’s a pretty perfect summer salad, if you ask me.

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Grilled Peach Salad

1 chicken breast

1 peach

1/4 cup candied pecans (recipe here)

4 cups mixed greens

3 tbsp honey

1 tbsp cinnamon

1 tsp cayenne pepper

1 tbsp vegetable oil

Parmesan cheese

Mix together cayenne and cinnamon, and rub into chicken breast.  Cook over medium heat until cooked through.

While the chicken is cooking heat up your grill or grill pan.  Brush the grill with vegetable oil.  Slice your peach and brush each side with vegetable oil as well.  Grill over medium heat for 4 minutes on each side.

When the chicken has cooked, slice and return to pan.  Pour honey over the chicken and allow to simmer.

Build your salad with mixed greens, grated parmesan, candied nuts, peaches, and chicken slices.  Top with the dressing of your choice (we recommend raspberry vinaigrette)

Serves 2

Jun 01 0 comments
grilled, barbequed, smoked, and fried, salads

Fried Green Tomato & Arugula Salad

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There are a few foods that are often served in southern restaurants outside the south.  Shrimp and grits are one, and fried green tomatoes are another.  I love fried green tomatoes, and love that they are championing southern culture with each crunchy delicious bite.

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I was lucky enough to find green tomatoes at the farmer’s market so this weekend I made a delicious fried green tomato salad.  I used arugula, fresh whole basil leaves, fresh mozzarella, and apples.  I sliced the tomato into half moon size pieces so that they were bite sized.  Dan sliced the mozzarella into strips and used his new apple corer/slicer to cube an apple.  It was fresh, delicious, and totally fulfilling.  The perfect start to a lovely dinner.

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Fried Green Tomato and Arugula Salad

2 cups fresh arugula

1/2 cup fresh basil

1 fresh mozzarella ball

1 apple

Fried green tomatoes (recipe below)

Thinly slice the mozzarella.  Cube the apple.  Toss arugula, basil, mozzarella, apple, and fried green tomato.  Top with the dressing of your choice.

Serves 4.

Fried Green Tomatoes:

1 whole green tomato

1 cup flour

1 cup cornstarch

2 eggs

1 tsp paprika

1 tbsp red pepper flakes

1 tsp cayenne pepper

1 tsp garlic powder

Salt & pepper

1 cup vegetable oil

Heat the oil over medium heat.

Slice the tomato in 1/4″ slices, and then half them so they’re in half moon shaped pieces.

Mix paprika, cayenne pepper, half the red pepper, and flour.  In a separate bowl, mix cornstarch, the remaining red pepper, garlic powder, and salt & pepper.  Finally, in a third bowl crack the eggs and whisk them together.

Dip each piece of tomato first into the flour mixture, then into the egg, and finally into the cornstarch mixture.

To test if the oil is ready, stick the handle of a wooden spoon into the oil.  If bubbles form around it, you’re good to go.  Fry the tomatoes for two minutes on each side.  After they’re crispy and golden brown, place them on a paper towel to let the oil blot off.