Snap Pea and Burrata Salad

 

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You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon and salt. The richness of the burrata is nicely balanced by the freshness of the snap peas, lemon and fresh basil.

It’s really important to clean the snap peas throughly and remove the stems and long string that runs down the seam. To do this hold a paring knife in one hand and the snap pea in the other, with the inside curve of the pod facing you trim the top of the pea and pull off the tough string that runs along the length of the pod. I find this task to be very meditative. Sometimes grocery stores sell them pre-trimmed but I do not recommend this, they never seem to get it right.

Snap Pea and Burrata Salad

Course Salad, Side Dish
Servings 4

Ingredients

  • 3-4 cups snap peas stems and strings removed
  • 16 oz burrata
  • 1/4 cup olive oil high quality
  • 1/4 cup lemon juice
  • 4 sprigs basil
  • 1/4 cup chives finely chopped
  • 1 tbs sea salt
  • 1 tsp fresh ground pepper

Instructions

  1. I like to leave about half of the snap peas whole in their natural state and the others I cut out a window to reveal the peas inside. You could also just cut them in half. This is not totally necessary but it looks nice. Toss the peas in the olive oil, lemon juice, chives and a pinch of sea salt. Taste a pea and make sure its properly seasoned. Adjust the seasoning as necessary. 

  2. Remove the burrata from the brine. Loosely tear it apart into approximately four pieces. Let it be really natural and organic, place it on a platter.  

  3. Top the burrata with the dressed snap peas. Spoon a little extra dressing over the burrata and around the plate. Tear the basil leaves and garnish the salad with them. Lastly sprinkle the salad with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!  

 

 

Chicken Koftas with Yogurt and Herb Salad

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Koftas are a middle eastern spiced meatball. I love the combination of fresh and dried herbs in these chicken koftas. They’re super rich and flavorful so I like to serve them with tangy greek yogurt and fresh herb salad to cut the spice and smokiness of the meatballs.

Serves 4

Ingredients:

1lb ground dark meat chicken

1/2 a red onion finely chopped

2 cloves of garlic, finely chopped or grated

1tbs cumin

1/2tbs coriander

1/2tbs smoked paprika

1/4c chopped herbs; parsley, mint and dill

2tsb salt

1egg

1 cup whole milk greek yogurt, to serve

1/4c olive oil for sautéing

Salad:

1c parsley

1/2c dill

1/2c mint

1 english cucumber thinly sliced

juice from 1/2 a lemon

1/4c olive oil

In a bowl mix together the ground chicken, herbs, spices, garlic, onion, salt and egg. Use a spoon or a small ice cream scoop to portion individual meat balls. I prefer not to roll them or perfectly shape them. I leave them a bit free form. This leaves you with lots of crispy edges when you fry them (my favorite part)

Processed with VSCO with hb1 presetHeat a cast iron pan to medium heat and pour in 2-3tbs olive oil. In batches, not overcrowding the pan start to brown the koftas. After about two minutes flip them over and brown the otherside. They should be a deep golden brown color. Once they are fully cooked pull them from the pan, and let the excess oil drain from them on a paper towel lined plate. Continue this process until all the koftas are cooked.

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Next, season the greek yogurt with a pinch of salt. Place a spoon full of  yogurt on a plate. Place 4-5 koftas on top of the yogurt.

Finally, prepare the salad. Toss the fresh herbs, sliced cucumber, lemon and olive oil until evenly coated. Season with salt and place the salad on top of the koftas.

Let me know in the comments below how your chicken koftas turned out!

xx

Blue Cheese, Apple + Endive Salad with Mustard Vinaigrette

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It’s just about the last call for chicories. Chicories are closely related to lettuce, but with a heartier bite and slightly bitter flavor. Endive, radicchio, escarole, and frisee all fall into the chicory family. Because of endive’s sturdy texture, it’s able to carry the big hunks of blue cheese and apple in this salad. A sweet dressing works really well to balance out the inherent bitterness of the endive. If you’re not a blue cheese fan, feel free to substitute a creamy goats cheese.

 

Serves 4

Salad Ingredients: 

5 medium-sized endive (red or yellow)

4oz blue cheese

1 apple, thinly sliced

3 tbs fresh herbs, chives, dill or parsley, roughly chopped

Dressing:

1 tbs apple cider vinegar

1tsp Dijon mustard

2tsp honey

1/4 olive oil

Directions

To prepare the vinaigrette, whisk together the honey, dijon and apple cider vinegar in a small bowl. While whisking, slowly stream in the olive oil until emulsified.

To assemble the salad toss your endive leaves (whole or chopped) with the vinaigrette, apples and fresh herbs. Season the leaves with salt and pepper. Pile your dressed salad onto a platter and top with the crumbled blue cheese.

Let me know in the comments how your salad turns out!

xo

Everyday Dinner Salad

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This simple dinner salad is the perfect accompaniment to any meal. It’s chocked full of herbs which pack a lot of extra flavor into each bite. You could use almost any vinaigrette with this salad. Today I’m sharing a very simple French inspired lemon vinaigrette with dijon mustard, shallot and cornichons.

Serves 4

For the salad: 

1 head of red or green leaf lettuce

1 small bunch of chives

2 sprigs of dill

2 sprigs of tarragon

2 sprigs of parsley

1 radish any variety

For the dressing:

1tsp dijon mustard

1 small shallot

1tsp capers

1 cornichon

3 tbs lemon juice

1/4c olive oil

 Directions: Wash lettuce and herbs and dry in a salad spinner or on dish towels. I’m a big fan of washing all produce as soon as I get home from the market. It’s a huge time saver when you need to throw dinner together quickly.

Tear the lettuce into bite sized pieces and place in a bowl. Pick just the nicest leaves of tarragon, parsley and dill and toss them in the bowl as well, no need to chop them. Do chop the chives, however you like; long batons, or chopped finely.  Thinly shave your radish on a mandolin. If using a watermelon radish be sure to peel it, breakfast radishes do not have to be peeled, just washed very well.

Lastly, sprinkle your salad with sea salt and fresh cracked pepper and go on to making the vinaigrette.

This vinaigrette, like most, will last forever in the refrigerator so feel free to double or triple the recipe so that you have it available whenever you need it.

In a small bowl whisk together the lemon juice and dijon mustard. Finely chop your shallot, cornichon and capers together and add them to the lemon and dijon. Whisk the mixture while slowly streaming in the olive oil to emulsify your dressing together.

Toss your salad with the dressing and be sure to taste it before serving. It will likely need a bit of salt. Always taste and season! Let me know in the comments below what you paired this salad with! Roast Chicken? A juicy steak? The possibilities are endless, enjoy!

Carrot Ginger Dressing

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I feel like carrot ginger dressing is a sort of underdog in the salad dressing world, which is ridiculous because it’s SO delicious and pretty good for you too. This is the dressing you would get with your salad if you were having dinner at a Japanese-American steak house. Think: Benihana. I’ve made a few substitutions to make it a bit healthier. Let me know what you think in the comments below. xx

1 cup avocado oil
12 cup rice vinegar
14 cup soy sauce
1 tbsp. maple syrup or honey
12 tsp. finely grated ginger
2 medium carrots, peeled and roughly chopped
12 medium yellow onion, roughly chopped
Place all ingredients in a blender and blend on high until smooth. Season with salt and pepper and serve with your favorite salad.

Blood Orange + Fennel Salad

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Blood orange and fennel hit their peak December-May which makes this dish the perfect pairing for any winter meal. This salad is vibrant and flavorful and pairs well with white fish.

Serves 4

Salad:

3 small endive, red or yellow

1 head of fennel, save some the fronds

2 blood oranges

Dressing:

Juice of 1 blood orange

1 tsp dijon mustard

1 tsp honey

1/4c rice wine vinegar

1/2c olive oil

In a small bowl, whisk together the dijon, honey, vinegar and orange juice. Once combined, stream in the olive oil, whisking continuously until emulsified. Add a pinch of salt and pepper and reserve on the side.

Prepare the rest of the salad components. Cut off the root of the endive and fennel. Peel off any bruised or blemished layers and discard. I leave the endive leaves pretty much whole or cut them in half. Use a mandoline to slice the fennel bulb very thinly and add it directly to the vinaigrette to soften and marinate a bit before you toss the rest of your salad.

Using a paring knife, cut off the top and bottom of the orange. Use even, downward strokes to slice the skin and pith away from the flesh. Turn the orange on its side and slice into rounds. Remove any seeds you see.

When you are ready to serve, toss all ingredients together in a large bowl and season with salt and pepper. This salad looks really nice composed on a platter or individual plates. Layer the fennel, endive and oranges on top of each other, building height on the plate. Spoon any remaining vinaigrette over your salad and top with the reserved fennel fronds.

Let me know in the comments below how your salad turns out!

Raw Mushroom Salad with Pecorino

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Ok, so this one I really just swiped off the cover of the latest issue of Food and Wine, BUT it’s SO good, and I made it for dinner so I had to share. I’ve never been a fan of raw mushrooms, but this salad changed my mind. This recipe is elegant and impressive; no one will know it took you under 10 minutes to throw together. You will need a mandoline.

Ingredients

12 mushrooms cleaned and dried

pecorino cheese

handful of parsley leaves roughly chopped

1/4c olive oil

1 lemon, zest and juice

chili flake

sea salt

This could not be easier! First, make your vinaigrette. In a small bowl, combine olive oil, lemon juice and zest, parsley and a pinch of salt.

Now, shave your mushrooms on the mandoline very thinly and very carefully. I only use the prettiest pieces; you can discard any ends or save them for making stock. Reserve to the side in a small bowl.

Because the pecorino is a hard surface, I prefer to shave it with a vegetable peeler. Use your peeler to create long shavings of cheese. Now your salad is ready to assemble.

Assembly: On a small plate or in a shallow bowl, pour a spoonful of your vinaigrette. Next layer 8-10 mushrooms, then 3-4 pieces of cheese, drizzle with more vinaigrette, then repeat the process one more time. I always top my salads with a pinch of sea salt. In addition, this one gets a sprinkle of a little red chili flake.

Let me know if the comments below how your salad turned out. Enjoy!

xx