FOOD FUN: Chioggia Beets

Chioggia beets, candy striped by nature. Photo courtesy BeeRaw.com.   Some vegetables just engender a smile. For us, watermelon radish and chioggia beets are two of these, both charmingly candy striped by nature. It’s so much fun to find them at farmers markets and add them to salads and crudité plates. This show-stopping salad is…
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TIP OF THE DAY: How To Make Salads Exciting

Advice from the experts: Eat more salad. Additional advice from the experts: Don’t load up the salad with fattening dressings. Here are 10 tips to make your salads so exciting, that a small amount of olive oil and negligible-calorie vinegar (or citrus juice) is all the dressing you need. 1. Mix Your Greens. If you’re…
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RECIPE: Red Radish Salad For Christmas

At the Fat Radish restaurant in New York City, you may find radish salad year-round. It’s delicious anytime. During holiday season, radishes and greens deliver Christmas colors: a bright red exterior, crunchy slices and some zippy, peppery heat (the heat dissipates when radishes are cooked). First pick your favorite greens: We like a mix of…
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TIP OF THE DAY: Mini Layered Salad

Here’s another way to have fun with salad. It’s charming for everyday meals as well as special occasions. Build a layered salad in individual juice glasses or goblets. The recipe is easy: Pick any three salad items that can be cut into a tiny dice and will provide contrasting colors. Think red tomatoes, bell peppers,…
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TIP OF THE DAY: Gourmet Salad

Every day THE NIBBLE’s chef makes lunch, and one of the requirements is that it includes a healthy salad. To avoid “same old tossed salad” or mesclun mix boredom, we: 1. Use two different salad greens every day, from a selection that includes baby arugula, dandelion, endive, fennel, mâche, radicchio, radish, watercress and sometimes the…
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