Salad

talking of light, simple suppers…

August 8, 2011

Having friends visiting is so wonderful, I only wish it wasn’t so steamy this summer so that I could have cooked daily feasts for us. One evening last week there was a lovely breeze coming into the kitchen and the Brits were still out doing their thing when I got home from work.

I got chopping and cooking in the cool(ish) dark of my kitchen, making moroccan chickpea couscous, roasting cherry tomatoes for a big green salad, and surreptitiously breaking and nibbling seeds from the big loaf of bread I bought.

To top it off there was a giant pitcher of Pimm’s (my very favourite combination to date is tons of ice, Pimm’s, real lemonade, mint, and cucumber. So refreshing you won’t believe it).

We sat and ate and I wished I always had them around to eat dinner with. They leave today and I’m just going to miss them a lot. I’ll be back later this week with photos from our mad-crazy-fun trip to Chicago this weekend.

moosewood cookbook’s thai salad

July 13, 2011

I’ve been meaning to share this salad with you and what better time than now, when temperatures are soaring and hearty, filling salads are what a lot of us crave in order to sustain us through the heady summer months.

The truth about this salad is that it’s not a strictly summertime affair. We’ve enjoyed more helpings of it in the cooler months than on warm or hot days. It’s so wholly satisfying that it’s appropriate whenever. And that’s what is so glorious about it.

This salad has a fair number of ingredients – don’t be deterred. You’ll feel so good about eating it and so happy you discovered it. That’s how I’ve felt about several things in The New Moosewood Cookbook. When I want something healthy and fresh, I turn here.

I haven’t opened is as frequently as How to Cook Everything or as lustily as I have with Ottolenghi, and yet it’s a great home cook’s book. So much is fresh (soups! salads!) and all of it is vegetarian. It’s a great year-round book to turn to for salads like this and so much more – Mollie Katzen knows her stuff.

What you’ll get from this salad is multi-layered levels of happiness. How cool is that?! Filling, crunchy-fried tofu; fresh, juicy tomatoes; crisp bell peppers and lettuce; warm, starchy slices of potato; fluffy-centred hard boiled eggs; sweet, bright slivers of carrot; crunchy peanuts; fragrant, zingy cilantro; and finally, {finally!} the dreamiest creamy peanut dressing. It’s ALL happening in this salad.

You’ll eat this and wonder why you’re not making it at least once a week. I wonder that same thing every time I make it.

Thai Salad
from The New Moosewood Cookbook

The Dressing

Ingredients

  • 6 tbsp good peanut butter
  • 1 cup boiling water
  • 4 tbsp cider vinegar
  • 1 tbsp sugar or honey
  • 1 to 11/2 tsp salt
  • 3 to 4 medium cloves garlic, minced
  • crushed red pepper or cayenne, to taste
  • 2 tsp lemon or lime juice

Directions

  1. Place the peanut butter in a small bowl. Whisk in the water and beat until well combined. Stir in remaining ingredients. Season to taste.

The Salad

Ingredients

  • 1 medium head crisp lettuce (romaine is good)
  • 1 medium carrot, shredded or thinly sliced
  • 1 small bell pepper, in thin strips
  • 1 small cucumber, peeled, seeded, and sliced
  • 2 medium-sized ripe tomatoes, in bite-sized chunks
  • 2 medium (fist sized potatoes), boiled and sliced
  • 4 to 6 hardboiled eggs, cut in wedges
  • 3 cakes tofu, diced and fried
  • a small handful fresh cilantro, to scatter on top
  • a scattering of peanuts, to serve
  • lime wedges, to serve

Directions

  1.  Pile up everything in a provocative yet compelling arrangement. Drizzle the dressing on top and enjoy.

Also, check out my recipe for Pad Thai which includes tales of my travels to Thailand.

fourth of july salads

July 1, 2011

We’re not talking limp lettuce and soggy tomatoes here folks. These are hearty, filling, pretty, seasonal and delicious salads to add to your Fourth of July menu. If you’re not American or you don’t live in these parts, consider this a summer round up of salads for your next barbecue or garden party.

Happy Independence, America!

1. Mediterranean Eggplant and Quinoa Salad

Still one of my favourites – the ingredients list is a little longer but if you’ve time then I highly recommend this salad – it’s always a huge hit! Mediterranean is right – olives, fresh mint, and olive oil really come alive with the cumin, coriander, and cayenne. This salad is not messing around when it comes to flavour.

2. Chargrilled Asparagus with Roasted Cherry Tomatoes and Haloumi

Oh my goodness. I dream about this salad. It’s just about the most perfect thing out there. Filling enough to be served solo but even better alongside a juicy, beautiful steak. Just make it and I promise you will thank yourself.

3. Lemon Grain Salad with Asparagus, Almonds and Goat Cheese

Rich, creamy, and tangy goat cheese is offset beautifully by the nutty almonds and tart lemon. I adore this salad. Bet you a tenner you will too.

4. Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

People are loving this salad and letting me know about it! Don’t miss out – it’s perfect outdoor eating fare and jammed packed full of flavour.

5. Radish, Cucumber, Cherry Tomato & Mint Relish


Not quite a salad but too perfect for the holiday weekend to ignore. Serve it up with grilled chicken and those looking for something lighter but still packed full of flavour will LOVE you. It doesn’t hurt that it looks so dang pretty either.

Do you have a favourite summer salad? I’d love to hear!

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