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Archive for Vegetables/Salads/Herbs

TIP OF THE DAY: Whole Roasted Cauliflower

Yesterday, Meatless Monday, we went one step beyond the meaty cauliflower steaks and cabbage steaks we’ve become so fond of.

We remembered a recipe from Frieda’s Specialty Produce that we had tucked away in anticipation of the glorious fall cauliflower harvest.

We love farmers market cauliflower. Not only is it fresher, but you can find the splendid colors of purple, orange and pale green, as well as the exotic-looking, lime green romanesco (bottom photo). Whatever you choose, look for a dense head with a thick center stem.

Roasting a whole cauliflower is simple; you just have to allow 90 minutes for it to roast. To see just how easy it is, check out this video from Frieda’s.

“The crispy, nutty crust and sweet, tender core are the stuff dreams are made of,” they aver (and we agree).
 
RECIPE: WHOLE ROASTED CAULIFLOWER

Ingredients

  • 1 whole cauliflower (about 2 pounds), trimmed to sit flat, rinsed and patted dry
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt or seasoned salt
  • Optional: fresh-ground pepper
  • Optional: chutney, herb butter, olive relish, pesto or sauce of choice
  •  
    Preparation

    1. PREHEAT the oven to 375°F. Place the cauliflower on a plate and drizzle with olive oil and lemon juice, using your hands to coat the cauliflower all over.

    2. SEASON all over with salt and transfer the cauliflower to a small roasting pan or cast iron skillet, floret-side up. Cover tightly with aluminum foil.

    3. BAKE for 30 minutes; remove the foil and roast 1 hour until the florets are golden (larger heads can take longer). Transfer to a serving platter and serve immediately.

    4. SLICE as desired: in wedges (our preference) or vertical, in 3/4- to 1-inch slices. You can also cut the cauliflower into individual florets, but why spend the time?
     
    FLAVOR VARIATIONS

    Use your favorite international flavors as seasonings and sauces. Here are some simple replacements:

  • Chinese seasonings: Eliminate the salt, brush with soy sauce instead of lemon juice, top with minced garlic; garnish with fresh chives. A dab of hoisin sauce? Why not!
  • Indian seasonings: Season with ground cumin, coriander and optional curry powder instead of salt and pepper; garnish with fresh cilantro and serve with raita or other yogurt sauce.
  • Italian seasonings #1: Use garlic-flavored olive oil and top the cauliflower with minced garlic before roasting. Place the slice atop pesto, or marinara sauce seasoned with oregano. Garnish with sliced black olives.
  • Italian seasonings #2: After roasting, sprinkle with 2 tablespoons balsamic vinegar and 1/2 cup shredded Parmesan. Return to the oven for another 5 minutes or until the cheese is melted.
  • Japanese seasonings: Use 1/2 olive oil, 1/2 toasted sesame oil or wasabi oil, and garnish with toasted sesame seeds, grated fresh ginger and/or fresh chives. Serve with ponzu sauce.
  • Mexican seasonings: Replace the lemon juice with lime juice and sprinkle with lime zest and red chile flakes. Serve on a bed of black beans or pinto beans and top with warmed salsa. Garnish with cilantro and optional crumbled queso fresco.
  •  
    LOVE YOUR BRASSICAS

    The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). It’s easy to eat a cup or more daily from the long list below.

     

    Roasted Cauliflower

    Roast Cauliflower

    Purple Roast Cauliflower

    Romanesco Cauliflower

    [1] A tricolor roasted cauliflower feast (photo courtesy San Francisco Chronicle). Here’s the recipe, which includes garlic breadcrumbs and fennel-olive relish. [2] Roast cauliflower Indian style, with a rich Mughlai sauce of tomato, cashew nuts, milk, cream and butter. Here’s the recipe from VeganRicha.com. [3] This cauliflower is garnished with a mint-parsley sauce. Here’s the recipe from SproutedRoots.com.[4] You can do the same with an exotic romanesco, often called romanesco cauliflower but it’s actually its own cultivar (photo courtesy Good Eggs).

     
    There are more than 30 wild species of Brassica, plus numerous cultivars* and hybrids of cultivated origin. The best-known Brassica members include:

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Collards
  • Horseradish/wasabi
  • Kai-lan/gai-lan (often called Chinese broccoli in the U.S.)
  • Kale
  • Kohlrabi
  • Mustard greens
  • Radish
  • Rapeseed/canola
  • Rapini (broccoli rabe)
  • Romanesco
  • Rutabaga
  • Turnips
  •  
    Eat up!
     
    ________________
    *A cultivar is a plant variety that has been produced in cultivation by selective breeding.

      

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    TIP OF THE DAY: Favorite Green Bean Salad

    Green Bean Salad Recipe

    Green Bean Salad Recipe

    Petite Potatoes

    Colored Green Beans

    [1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn).

     

    For the big weekend, you may be making potato salad, macaroni salad or cole slaw.

    We’d like to suggest a substitute: a delicious, crunchy and good-for-you green bean salad.

    As a constantly-dieting college student, it was one of the first recipes we perfected (perfection meaning exactly what we like).

    Over the years we’ve tried different dressings we enjoy on other salads—herb vinaigrette; balsamic, lemon or lime vinaigrette; yogurt dressing—but we still return to our original Dijon vinaigrette—and anchovies.

    Ideally this salad should be made with haricots vets, the thin French green beans; but they tend to be pricey. So use whatever you find.

    We like to go to the farmers market for mixed beans in green, purple and yellow (photo #4). We also spring for Idaho petite potatoes (sometimes called marble or pearl), bite-sized cuties that are have even more flavor than standard sizes (photo #3).

    If your crowd loves anchovies, top the salad with them. Otherwise, set the anchovies or tuna next to the platter so people can help themselves.

    You can make this recipe four hours ahead or overnight, for the flavors to blend.
     
    RECIPE: FAVORITE GREEN BEAN SALAD

    Ingredients For 8 Side Servings
     
    For The Salad

  • 2 pounds green beans, washed and trimmed
  • 1/2 to 1 pound baby/petite potatoes, or larger red new potatoes, scrubbed
  • 1 small bulb fennel, washed and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup packed fresh basil leaves, shredded (chiffonade)
  • 1 cup Mediterranean black olives (kalamata, niçoise, picholine), ideally pitted
  •  
    For The Dijon Vinaigrette

  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed in a garlic press or finely minced
  • Salt and freshly ground black pepper to taste
  •  
    Platter Garnishes

  • Anchovies or Italian tuna
  • Baby arugula
  • 3 hard-boiled eggs, quartered
  • Tomatoes, quarters or eighths depending on size; or cherry tomatoes, halved; or grape tomatoes
  •  
    Preparation

    1. COOK the potatoes in a large pot of salted water until fork-tender but not overly soft (remember that the potatoes will continue to cook a bit from their internal heat). Drain and set aside to cool.

    2. COOK the beans in large pot of rapidly boiling salted water to al dente crisp. Rinse with cold water to stop the cooking, drain and transfer to bowl. If you use larger potatoes, cut them in half after they’re cool.

    3. COMBINE all the salad ingredients in a large bowl and make the vinaigrette: Add the garlic to the olive oil, then whisk in the mustard, followed by the vinegar. Season to taste. Taste the salad right before you serve it and adjust seasonings if desired.

     
    4. REFRIGERATE, covered. Bring to room temperature 2 hours before serving.

    5. PLATE. We like to serve this on a platter or large serving plate, rather than in a bowl. Mound the salad in the center of the platter, and rim the perimeter with the sliced eggs and tomatoes. If using anchovies, place them on top of the salad or on a separate small plate.

     

    RECIPE: YOGURT-MINT DRESSING

    You can make this up to 3 days in advance, and store tightly covered in the fridge.

    Ingredients

  • 1 cup plain Greek yogurt, drained in fine sieve about 30 minutes
  • 1/4 cup fresh mint, shredded (chiffonade)
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, crushed in a garlic press or finely minced
  • Salt and freshly ground black pepper
  • Optional tablespoon olive oil or lemon juice to thin
  •  
    Preparation

    1. PLACE the yogurt in a medium jar or a bowl with a lid. Add the lemon juice and shake or whisk to combine. Add the garlic and stir or whisk.

    2. CHIFFONADE the mint leaves: Stack them, then roll them lengthwise into a tight bundle. Cut the bundle crosswise with a sharp knife. For a dressing, cut the strips in quarters or thirds.

    3. SEPARATE the pieces with your fingers (we pick them up and drop them a few times). Then stir the mint into the dressing.

     

    Green Bean Salad Recipe

    With a yogurt dressing instead (photo courtesy Good Eggs | SF).

     
    4. ADD salt and pepper to taste, and add more lemon juice or olive oil to thin the dressing to taste. You can do the thinning just before serving if you prefer.

    5. SHAKE or stir thoroughly before serving.

      

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    TIP OF THE DAY: Create A Signature Niçoise Salad

    Niçoise (nee-SWAHZ) refers to something from the city of Nice, on the French Riviera in the region of Provence.

    You can find the following popular Niçoise dishes in restaurants around the U.S., and they’re easy to make at home (except for the truffle omelet, which is easy to make if you can afford the truffles):

  • Aïoli, a garlic mayonnaise used as a spread, dip and condiment with potatoes, shellfish and vegetables (aïoli recipe).
  • Alcohol: The local favorites are pastis, an anise liqueur and apéritif; and rosé wine.
  • Bouillabaisse, the signature dish of Marseille. It’s fish stew with vegetables, garnished with croutons and rouille*).
  • Daube, beef stew braised in red wine and served with polenta or gnocchi (influences from neighbor Italy).
  • Fromage de chèvre, goat cheese, fresh and aged.
  • Nougat, the chewy white confection made from egg whites and almonds.
  • Omelette aux truffes, made with black truffles harvested in Provence from November through March.
  • Ratatouille, a casserole of tomatoes, onions, eggplant, zucchini, peppers, garlic and herbs.
  • Tapenade, a spread made from anchovies, capers and black olives.
  • And then, there’s Salade Niçoise (Niçoise Salad in English).

    The classic Salade Niçoise recipe is a composed salad (i.e., not tossed, but placed) of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives and in season, young haricots verts (French green beans). It is served with a Dijon vinaigrette, and can be served with or without a bed of salad greens. It is an entrée salad.

    Each cook can customize the salad to his or her taste. We’ve included optional extra ingredients below.
     
    RECIPE: SALADE NIÇOISE

    This take on the classic Niçoise salad from McCormick uses two twists: a poached egg and a zesty seasoning blend (the recipe is in the footnote below).
     
    Ingredients For 6 Servings

    For The Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon seasoning blend†
  •  
    For The Tuna

  • 1 rectangular piece (6 ounces) sashimi-grade ahi tuna loin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, coarse grind
  • 4 teaspoons seasoning blend†
  • 2 tablespoons vegetable oil
  •  
    For The Tuna & Salad

  • 6 each baby yellow, red and purple new potatoes
  • 1/2 pound fresh French green beans (haricot verts), trimmed
  • 1 tablespoon white wine vinegar
  • 6 large eggs
  • 1/2 cup assorted grape/teardrop tomatoes, halved
  • 1/2 cup thinly sliced baby cucumbers
  •  

    Salade Nicoise
     
    Nicoise Salad

    Kale Nicoise Salad

    Deconstructed Nicoise Salad

    [1] A classic Salade Niçoise from French chef Jacques Payard. [2] McCormick’s version substitutes a poached egg for the traditional hard-boiled. [3] Trending in America: Kale Niçoise (photo Williams-Sonoma). [4] Deconstructed Niçoise at the Seafire Grill.

  • 1/4 cup pitted Niçoise olives, halved (substitute picholine, kalamata or other flavorful black olive)
  •  
    Serve With…

  • Plain sliced baguette with olive oil for dipping (add herbs to the oil)
  • Garlic bread
  •  
    ________________
    *Rouille (roo-EE, the word for rust in French) is a sauce made from olive oil with breadcrumbs, garlic, saffron and red chiles, which give it the rusty orange color. It is served as a garnish with fish and fish soup, and is an essential with bouillabaisse, the signature fish stew dish of Marseille.

    †Substitute another spice blend or some lemon zest. McCormick’s spice blend recipe is 1 tablespoon chia seeds, 2 teaspoons grated lime peel, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/4 teaspoon ground chipotle powder. Blend and store tightly capped in the fridge. Makes 2-1/2 tablespoons.

     

    l-isola-d-oro-jar-lisoladoro.it-230

    Anchovies

    [1] L’isolo D’Oro, a fine Mediterranean used in Nice in the best salads in Nice. [2] Anchovy lovers: layer them on (photo courtesy Flavor Your Life).

      Preparation

    1. MAKE the vinaigrette. Place the oil, vinegar, mustard and sea salt in a blender container; cover. Blend on high speed until smooth. Pour into a small bowl. Stir in the seasoning blend. Cover and refrigerate until ready to use.

    2. SEASON the tuna with salt and pepper. Coat with the seasoning blend, pressing firmly so the mixture adheres to the tuna. Grill or sear: Heat the oil in a large skillet on medium-high heat. Add the tuna and sear 1-1/2 to 2 minutes on all sides. Remove the tuna to a plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

    3. COOK the potatoes. Add them to a large saucepan with simmering salted water to cover. Cook for 15 to 20 minutes or until fork tender. Drain and rinse with cold water; drain on paper towels to remove the water. Meanwhile…

    4. COOK the green beans in a large saucepan of simmering salted water to cover, 3 to 5 minutes or until tender-crisp (don’t overcook). Drain and rinse with cold water; drain well on paper towels. Place in large bowl with green beans. Add 1/4 cup of the vinaigrette; toss to coat. Season with salt to taste. Set aside.

    5. CUT the potatoes in half or quarters, depending on size. Add to a bowl with the green beans.

    6. POACH the eggs. Fill a large, deep saucepan with 2 inches of water and 1 tablespoon vinegar. Bring to boil and reduce the heat to medium. Break 1 egg into a small dish and carefully slide it into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

    7. SERVE: Slice the tuna into thin slices. Divide the potato mixture, tomatoes, cucumbers and olives among 6 plates (aim for an attractive presentation). Top each with tuna slices and a poached egg. Drizzle the remaining vinaigrette over the tuna slices. Sprinkle the egg with additional seasoning blend.

     
    OPTIONAL INGREDIENTS FOR A NIÇOISE SALAD

    Make it your own with added ingredients or substitutes. Just keep the five basics: tuna, tomato, egg, green beans and olives, plus the vinaigrette.

  • Cooked vegetables: broccoli florets, broccolini or broccoli rabe.
  • Greens: arugula, bell pepper, carrots, celery, cress, cucumber, fennel, fresh herbs (basil, cilantro, dill, mint, parsley), frisée, kale, radicchio, radishes.
  • Tomatoes: Substitute halved cherry or quartered larger tomatoes (in the off season, substitute sundried tomatoes in olive oil or roasted red pepper).
  • Onions: green (scallions), grilled onions, red, shallot, sweet onions.
  • Proteins: anchovies, bacon, beans or lentils, canned or grilled salmon or other grilled fish, sardines.
  •   

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    TIP OF THE DAY: Ratatouille Pizza

    Ratatouille (rah-tah-TWEE) is a vegetable side dish that originated in the Provence region of France. The classic recipe consists of sautéed eggplant, onions, tomatoes, yellow squash, zucchini plus garlic and herbs.

    It is traditionally summer dish, when tomatoes, zucchini and yellow squash are plentiful and at peak.

    Ratatouille is delightfully colorful when you use red, yellow and/or orange bell peppers and tomatoes/cherry tomatoes. To make ratatouille as a side dish, check out this recipe.
     
    RECIPE: RATATOUILLE PIZZA

    Ingredients For 1 Large Pizza

    You can save time by purchasing the dough or a prepared crust (we sure did—and saved half the steps in the preparation). But Lisa, of Flour De Lisa made hers from scratch, using a pizza dough recipe from Bobby Flay. She adapted the ratatouille from Smitten Kitchen; we further adapted it.

    This can be a vegan recipe; but we adapted it by adding both ricotta and mozzarella. We put the mozzarella under the vegetables to showcase the colors. We also created a breakfast pizza version by adding eggs, which bake on top of the pizza.

    Without the cheese, the recipe is dairy free and low fat. Use a whole wheat crust and skim-milk cheeses and you have a pizza that’s on the “better for you” list.
     
    Ingredients For The Dough

  • 1-3/4 to 2 cups flour (bread flour for a crisper* crust, all-purpose for chewier)
  • 1 tsp instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup lukewarm water (around 100°F)
  • 1 tablespoon olive oil
  •  
    For The Ratatouille

    Slice the vegetables to a width of 1/8 to 1/16th inch.

  • 1 zucchini, sliced
  • 1 yellow squash
  • 1 Japanese eggplant
  • 1 long red bell pepper or 6 mini red bell peppers
  • 1 cup tomato paste
  • 1/2 yellow or red onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • Red pepper or chili flakes, salt and pepper to taste
  •  
    Optional Garnishes

  • Capers and/or olives
  • Small or medium eggs
  • Herbs: fresh basil*, rosemary, thyme, other
  •  
    For The Optional Cheese Layer

  • 2 cups whole or part skim ricotta
  • 2 cloves garlic, minced
  • 1 handful† flat-leaf parsley, finely chopped
  • 2 cups shredded mozzarella or provolone
  • 10 fresh basil leaves, 1/2 cup, shredded
  •  

    Ratatouille

    Fried Egg Ratatouille

    ratatouille-theformerchef-230r

    Tian Recipe

    [1] Ratatouille pizza (photo courtesy FlourDeLisa.Wordpress.com). [2] Bake eggs on top of the pizza, or fry or poach them in a pan to turn a ratatouille side into a main (photo courtesy Elegant Affairs Caterers. [3] courtesy TheFormerChef.com. [4] A tian, also from Provence, is another way to enjoy ratatouille ingredients (All-Clad gratin pan photo courtesy Williams-Sonoma.)

     
    ________________
    *You can scatter 10 medium basil leaves or 1/2 cup shredded basil atop the pizza when it comes out of the oven.

    †A handful is one of those imprecise measures that says: Use how much you want. More or less of the ingredient is not critical to the recipe’s outcome.
     
    Preparation

    1. MAKE the pizza dough: Combine 1-3/4 cup flour with the yeast, salt, and sugar. Add the oil and water, i.e. slightly warmer than your body temperature. Mix until the dough starts to form a ball. scraping down the bowl. If the dough is too wet, slowly add more flour. If dough becomes too dry, slowly add more water.

    2. TURN out the dough onto a lightly floured or oiled surface. Knead for a few minutes until it is smooth and elastic. When you poke it, the dough should spring back readily; when you hold the ball of between your palms, it should hold its shape. Lightly oil a clean bowl, place the dough in the bowl and cover with plastic wrap or a damp towel. Set aside in a warm place to rise for about an hour, until the dough has doubled in size. While waiting for the dough to rise…

    3. MAKE the ratatouille. Preheat the oven to 350°F. Spread the tomato paste, 1 tablespoon of olive oil, minced garlic, sliced onion and a dash of red pepper flakes on the bottom of a 8- or 9-inch diameter springform pan. Alternatively, you can cook the ratatouille on top of the rolled out pizza dough, but the vegetables won’t be as tender or flavorful due to the significantly less cooking time.

    Optional cooking method: We steamed the vegetables separately to al dente, and then were able to pick them up with fingers and layer them perfectly, as in the photo.

    4. LAYER on top of the tomato paste mixture the zucchini, yellow squash, eggplant and bell pepper, alternating the colors. Start with the inside perimeter and move inward. If you have extra vegetable, save them for a salad, omelet, etc. Drizzle the remaining tablespoon of olive oil over the assembled ratatouille. Season with a dash of salt and pepper and thyme or rosemary. Cover the pan with foil and bake for 45 minutes, increasing the temperature of the oven to as high as possible (450°F or 500°F on most ovens) within the last 5-10 minutes. While the ratatouille is baking…

    5. TURN back to the pizza dough. When the first rise is completed, turn out the dough onto a large sheet of lightly floured or oiled parchment paper. Punch out the air and form a disk. Roll out the dough into a circle about 10-12 inches in diameter. Cover with plastic wrap or a damp towel and let it rest for about 10 minutes.

    6. MIX the ricotta with the garlic, parsley, salt and pepper to taste.

    7. REMOVE the finished ratatouille from the oven, uncover the pizza dough and place it on a baking sheet. Parbake the pizza dough for a minute or two and remove from the oven. If using ricotta, spread it over the crust, followed by the mozzarella. If you prefer, use the mozzarella to top the pizza.

    8. RELEASE the springform pan carefully—it can be hot! Use one or two spatulas two to gently slide the ratatouille onto the center of the pizza. If you can do it evenly, great. If not, it will still taste delicious. Lightly brush the exposed pizza crust with olive oil.

    9. BAKE the pizza for 8-12 minutes, until the pizza crust is a golden brown. Slice and serve.
     
    CRISPER VS. CRISPIER

    Many people use the adjective crispier when they mean crisp.

  • Crisper is the comparative of crisp, i.e., “The crust is crisp but I’ll make it crisper next time.
  • Crispier is the comparative of crispy, i.e., the crust was nice and crispy but could have been even crispier.
  •  
    It’s a small difference, but a difference nevertheless.

      

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    TIP OF THE DAY: Fruits & Greens Salad

    Spinach & Strawberry Salad

    Sungold Kiwi

    [1] Spinach with kiwi, grapes, strawberries and pecans (photo courtesy Pampered Chef). [2] SunGold kiwis from Zespri are sweeter and juicier than green kiwis—and other yellow kiwis, too (photo courtesy Zespri).

     

    We eat green salads, we eat fruit salads. But why don’t we mix them together more often?

    We were inspired by this easy recipe from Pampered Chef, which does just that.

    A spinach salad with strawberries (and feta) is not news, but it’s a good place to start. This one has some added twists, and there are other fruit and greens combinations below.

     
    RECIPE: FRUIT & SPINACH SALAD

    Ingredients For 8 One-Cup Servings

    For The Salad

  • 1 package (8 ounces/227 g) fresh baby spinach (wash if not pre-washed)
  • 1/2 cup (125 ml) red seedless grapes, halved
  • 1/2 cup (125 ml) fresh strawberries, hulled and halved (substitute other berries)
  • 1 large kiwi, peeled, sliced (look for our favorite, Zespri’s SunGold® kiwi)
  • 1/2 cup (125 ml) pecan halves, toasted
  • 1 kirby or Persian cucumber (Persians don’t need to be peeled)
  • Optional: 1/2 cup crumbled cheese—blue, feta, goat
  •  
    For The Dressing

  • 1/2 cup (125 ml) vegetable oil
  • 1/3 cup (75 ml) raspberry vinegar
  • 1 tablespoon (15 ml) seedless raspberry jam
  • 1 tablespoon (15 ml) sugar
  • 1/4 teaspoon (1 ml) salt
  •  
    Preparation

    1. TOAST the pecans (how to toast nuts). Pampered Chef simply heated them in the microwave without toasting, using a Small Micro-Cooker. Microwave the nuts, uncovered, on HIGH for 2 minutes, stirring halfway through. Cool completely.

    2. PLACE the greens in a large serving bowl. Add the fruit and top with the pecans.

    3. MAKE the dressing: Combine the ingredients and whisk until well blended. Drizzle ¼ cup (50 ml) over the salad and toss lightly just before serving.
     
    SALAD VARIATIONS WITH FRUIT & GREENS

  • Citrus salad, with blood oranges and pink grapefruit, butterhead lettuce (Bibb, Boston) and optional red onion.
  • Gourmet salad, with fresh lychee or rambutan, red and golden raspberry mix, fennel, radicchio and watercress.
  • Herb salad, citrus or stone fruits with basil or mint, butterhead lettuce, cilantro, dill, flat-leaf parsley (de-stemmed), mâche or purslane.
  • Melon salad, with melon balls or cubes, baby arugula, butterhead lettuce, celery, cucumber, large basil leaves.
  • Spicy salad, with citrus or berries, baby arugula, mizuna or other mustard greens, radish.
  •  
    Dressing Variations

    You can use a standard vinaigrette of oil and vinegar, but fruit and greens salads shine with:

  • Lime vinaigrette: lime juice and zest, olive oil and a teaspoon of honey.
  • Fruit-flavored vinegar or oil.
  • Fruit-flavored vinegar and chile-infused oil, for a bit of heat.
  •   

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