Salad on Dan Tasse dot com

Salad Olivieh

Sat, 26 Apr 2025 19:25:00 +0000

750g waxy potatoes (fingerling, yukon gold)

1 roast chicken, meat finely shredded

300g brined pickles, finely diced

2 bunches scallions, thinly sliced

8 eggs, hard boiled and chopped

1 large bunch of cilantro, finely chopped

150g fresh or frozen peas, boiled quickly and drained

4 tbsp mayonnaise

Juice of 1 lemon

6 tbsp Greek yogurt

2 tbsp olive oil

Boil potatoes, don't overcook, ice water them to stop cooking. Chop into 1 inch chunks. Combine potatoes, chicken, pickles, scallions, egg, cilantro, peas, and lightly toss. Make the dressing with mayonnaise, lemon juice, yogurt, olive oil, salt, and pepper. Mix everything, refrigerate 1hr+ before serving.

Source: Persiana by Sabrina Ghayour

Piyaz

Sat, 26 Apr 2025 19:22:00 +0000

Turkish white bean salad

2 14oz cans cannellini beans, drained and rinsed

2 red onions, cut in half and thinly sliced

1-2 tbsp Aleppo pepper

40g parsley, roughly chopped

1 big garlic clove, crushed

Juice of 1-2 lemons

3 tbsp tahini

3 tbsp olive oil

2 tbsp red wine vinegar

salt and pepper

Mix beans, onions, Aleppo pepper, and parsley. Mix dressing, mix everything.

Source: Persiana by Sabrina Ghayour

Radish orange blossom salad

Sat, 26 Apr 2025 19:19:00 +0000

200g radishes, thinly sliced

1 cucumber (peeling and scooping seeds optional)

2 small red onions, halved and thinly sliced

70g pine nuts, toasted

1 tbsp honey

1 1/2 tsp orange blossom water

Juice of 1 lemon

4 tbsp olive oil

40g mint leaves, coarsely chopped

salt and pepper

Mix the radishes, cucumber, onions. Mix the dressing, add to the salad, add the pine nuts.

Source: Persiana by Sabrina Ghayour

Peach salad

Mon, 13 Jun 2022 06:27:00 +0000

1/2 red onion, soaked in ice water

2 tbsp white wine vinegar

2 tsp honey

1-2 tsp dijon mustard

1/4 cup olive oil

6 peaches, sliced

1/2 cup walnuts

1/4 cup basil

1/4 cup mint

Mix the onion, vinegar, honey, mustard, olive oil. Mix everything.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/peach-salad-3764779

Bread salad

Mon, 13 Jun 2022 06:24:00 +0000

1/4 cup quinoa

4 slices sourdough bread

1/3 cup olive oil

salt

4 ripe tomatoes

3 small cucumbers, unpeeled

1/2 small red onion, thinly sliced

4 tbsp cilantro

2 tbsp mint

2 tbsp parsley

1 tbsp lemon juice

3/4 tbsp red wine vinegar

2 small garlic cloves, crushed

black pepper

Preheat oven to 350. Cook quinoa.

Brush bread with olive oil and salt, bake 10 minutes, turning halfway through. Break into chunks.

Dice tomatoes and cucumbers, add everything.

Source: Plenty by Yotam Ottolenghi

Caesar salad

Mon, 03 May 2021 01:30:00 +0000

4 anchovies or 8 filets

3/4 cup basic mayonnaise (or 3/4 cup olive oil and 1 egg yolk; whisk olive oil into egg yolk very gradually)

1 garlic clove

3-4 tbsp lemon juice

1 tsp white wine vinegar

3oz chunk parmesan, grated (about 1 cup)

1 tsp Worcestershire sauce

A bunch of lettuce, like romaine, little gem, kale, chicory, endive

Croutons: toast bread chunks with olive oil for like 20 min

Mash anchovies and garlic in mortar and pestle as well as possible. Stir together everything in the dressing. Combine lettuce, croutons, and dressing.

Source: Salt Fat Acid Heat by Samin Nosrat

Fennel Apple Almond Chaat

Sun, 02 May 2021 05:14:00 +0000

1 tsp fennel seeds

5 tbsp oil

1 cup flaked almonds (alas, it is important that they're flaked; whole almonds don't work)

1 tsp ground ginger

2 tbsp honey

salt

1 lemon

2 fennel bulbs

3 sweet crispy apples

1/2 a cucumber or one or two Persian cucumbers

A handful of mint leaves

1 tsp garam masala

To make the almonds: coarsely grind fennel seeds. Heat oil in pan, fry almonds for a couple minutes until pale gold, then add fennel seeds, ginger, honey, and a little salt. Stir fry for a minute until caramelized.

Make the salad by thinly slicing fennel, apples, cucumbers, and mint. Make the dressing with 3 tbsp oil, 2 tbsp lemon juice, garam masala, and 1/2 tsp salt.

Source: Fresh India by Meera Sodha

Caesar Salad

Thu, 21 Jan 2021 04:07:00 +0000

1/2 loaf bread (sourdough or something bakery-like)

Greens: romaine, lettuce, chicory, endive, kale, and/or shaved Brussels sprouts

4 anchovies or 8 filets

3/4 cup mayonnaise (or 3/4 cup olive oil and 1 egg yolk)

1 garlic clove, grated or pounded

3-4 tbsp lemon juice

1 tsp white wine vinegar

3/4 tsp Worcestershire sauce

about 1 cup grated Parmesan (about a 3 oz chunk)

black pepper

Tear the bread into pieces, toss with olive oil and salt, bake at 400 for 20 minutes or until toasted into croutons.

Make mayonnaise by gradually whisking olive oil into the egg yolk.

Pound anchovies into a paste. Stir together with all the other dressing ingredients. Adjust salt and acid. Mix with the croutons and greens.

Source: Salt Fat Acid Heat by Samin Nosrat

Quinoa sourdough salad

Wed, 02 Dec 2020 04:58:00 +0000

1/4 cup quinoa (or more if cooking such a small amount seems crazy)

4 slices sourdough bread

1/4 cup olive oil plus extra to brush bread

salt

4 medium tomatoes, diced

3 small cucumbers, diced

1/2 small red onion, thinly sliced

4 tbsp chopped cilantro

2 tbsp chopped mint

2 tbsp chopped parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves, crushed

Preheat oven to 350. Cook quinoa (boil 9 min).

Brush bread with olive oil and salt. Bake slices for 10 minutes, flipping halfway, until dry and crisp. Cool and break into croutons.

Mix everything.

Source: Plenty by Yotam Ottolenghi

Hill station salad

Tue, 01 Dec 2020 02:32:00 +0000

1 fennel bulb

1 red onion

3 mixed bell peppers

half a cucumber

A handful of cilantro

1 tsp salt

1 tsp nigella seeds

1 cup fresh mint leaves

1 green chile

1/2 cup greek yogurt

2 tbsp lemon juice

1 tsp sugar

Cut all the vegetables into 1/4 inch dice. Add finely chopped cilantro, salt, nigella.

Chop mint and chile as finely as possible, mix with yogurt, lemon juice, and sugar. Mix into the salad.

Source: Fresh India by Meera Sodha

Beet, orange, and black olive salad

Sat, 18 Apr 2020 04:37:00 +0000

5 small or 2 large beets
2 oranges
1 treviso (red chicory) or endive or whatever bitter leaf
1/2 small red onion, thinly sliced
3 tbsp parlsey
5 tbsp black olives, pitted and halved. (book says Greek wrinkly ones.)
3 tbsp grapeseed oil
1 tsp orange flower water (or orange juice? I don't know)
1 1/2 tsp red wine vinegar

Boil beets for 1-2 hours or until a knife goes in smoothly. Cool. Cut into small bits similar to like half the size of an orange segment.
Segment the oranges. Chop them in a couple pieces.
Cut the chicory into 1/2 inch slices.
Combine everything.

Source: Plenty by Yotam Ottolenghi

Kohlrabi and Carrot Slaw

Sat, 16 Jul 2011 17:38:00 +0000

1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John’s Cookbook by John Peterson

Som Tam 2

Fri, 31 Dec 2010 04:11:00 +0000

1/4 cup chopped tomatoes
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime’s juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango

Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Isaan

Thu, 30 Dec 2010 17:10:00 +0000

Isaan, which is like Larb. From NE Thailand/Laos area.

Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)

Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan’s note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Som Tam

Mon, 27 Dec 2010 04:16:00 +0000

Som tam (papaya salad)

50 g. papaya, carrot, or cucumber, shredded or matchsticks
10 small garlic cloves
1-3 chilies
1/2 tomato, cut quarter
1 chinese long bean, in 1-inch slices (or green beans)
20 g. peanut
2 tbsp. fish sauce (or 1 tsp. salt)
1-2 limes, cut quarter
1 tbsp. palm sugar or brown sugar
optional: anchovies, fermented crab claws

Tenderly pound garlic, chili, and Chinese long bean. Add palm sugar, lime, fish sauce, and pound until the palm sugar is dissolved.
Add the papaya and tomato, mix well. Top with peanuts, serve with fresh vegetables.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Shishito Ninjin Sunomono

Sat, 21 Nov 2009 06:02:00 +0000

Japanese Green Pepper and Carrot Vinegared Salad

5 shishito (Japanese green peppers) or 2 bell peppers
1 large carrot, peeled, sliced into rounds
1 tsp white miso
1 tsp sugar
1 1/2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp white sesame seeds
pinch of shichimi

Steam the peppers over boiling water for about 3 minutes, plunge into ice water, and drain. Pat dry with a towel. Slice peppers into thin spears, place in a bowl. Add the carrot.
Mix miso with sugar, add everything else. Mix well, pour over vegetables, and serve.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson, p. 48

Acar

Sat, 21 Nov 2009 05:57:00 +0000

Cucumber and potato salad

4 large potatoes (about 1 1/2 lb)
1/2 c. peanut or corn oil
5 hard-boiled eggs, yolks and whites separated
1/2 c. smooth or crunchy peanut butter
1 tsp salt
1/2 tsp pepper
2 tbsp lemon juice
1/4 c. water
3 c. peeled and thin-sliced cucumbers

Peel and slice potatoes into long, thin pieces. Fry in oil until brown and soft. Drain well, set aside.
Make the sauce by mixing egg yolks, peanut butter, salt, pepper, lemon juice, and water.
Slice egg whites, mix with cucumbers, potatoes, and sauce. Serve at room temperature.

Dan’s note: This was mostly great, but a few times I’d get a bit of something that was really bitter and metallic and bad. I don’t know what it was. … look out for that.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 185-186

Warm Potato Salad in Basil Cream

Wed, 21 Oct 2009 05:50:00 +0000

2 1/2 lb. small new potatoes
1/3 c. olive oil
10 basil leaves
1 clove garlic, minced
1 tbsp white wine vinegar
1 c. whipping cream
salt and pepper
1 tsp capers

Peel potatoes, cook in salted water, drain and cut in half while still slightly firm.
Put olive oil, basil, and garlic in a medium pan, heat, mashing basil with a spoon. When the leaves look wilted, turn off heat and steep for 10 minutes. Remove leaves, reheat oil, add vinegar, cream, and seasoning. Mix, add potatoes, stir while cream simmers. When sauce thickens, taste for seasoning, serve with capers and/or small basil leaves.

Squash and Lemon Salad

Wed, 21 Oct 2009 05:46:00 +0000

6-8 zucchini/yellow squash
3 firm tomatoes
1 small tomato half
2 lemons
1 1/3 c. dry white wine
2/3 c. olive oil
juice of 1 lemon
2 cloves garlic, minced fine
1 tsp thyme or lemon thyme
salt and pepper

Slice squash into 1/4 inch rounds, tomatoes into wedges, arrange in concentric circles with a small tomato half at the center.
Skin 2 lemons, cut into wedges, remove seeds, scatter over squash. Add everything else. Bake for 25 minutes at 350. Taste to make sure it’s still a little firm/crunchy. Serve cool, but not chilled, with fresh bread.

Source: Summer Food by Judith Olney, p. 88

Spring Panzanella

Mon, 13 Apr 2009 07:10:00 +0000

Spring Panzanella Recipe

The bread I used also had walnuts and dried cranberries in it, but I think I’d prefer a seeded whole wheat version. Use whatever you like.

1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves

In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.

In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.

Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.

Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.

Makes about 6 - 8 servings.

Source: http://www.101cookbooks.com/archives/spring-panzanella-recipe.html

Colman's (of Norwich) Original English Noodle Beet Salad

Tue, 14 Oct 2008 04:26:00 +0000

1/3 lb angel hair pasta
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman’s (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)

Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)… just get it into small thin pieces. Mix them.

Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn’t look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.

Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08… the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman’s (of Norwich) Original English Mustard.

Panzanella - Italian Bread Salad

Thu, 18 Sep 2008 05:20:00 +0000

Panzanella - Italian Bread Salad

Makes:4-6 servings
INGREDIENTS

2 large ripe tomatoes, cut into bite-size pieces
1 small cucumber, peeled and diced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaves, torn into small pieces with your hands
1/2 cup extra-virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
salt and freshly ground black pepper, to taste
8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)

In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn’t too stale or didn’t have any, then you can skip this step.
Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.

Source: http://www.tuscanrecipes.com/recipes/panzanella.html

Chicken salad wrap

Fri, 04 Jul 2008 22:26:00 +0000

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb. chicken, in small cubes
kosher salt, pepper
1/4 c. crumbled roquefort cheese
1/4 c. blue cheese dressing
1/4 c. dried cherries
1/4 c. chopped celery
1/2 c. chopped arugula
two tortillas

Toast walnuts on a baking sheet (350, about 10 minutes or until shiny). Saute chicken with salt and pepper, brown all sides. Cool.
Mix roquefort, blue cheese dressing, cherries, celery, chicken. Can refrigerate and finish later.
To serve: add arugula and walnuts, wrap in tortillas.

Source: Aunt Jill and Uncle Marc

Dan’s note: it’s kinda a guideline, nothing hard and fast. Seitan actually works well here. Celery is pretty important, though, or something else crunchy.

Marinated asparagus, edamame, and roasted red pepper salad

Fri, 04 Jul 2008 21:03:00 +0000

2 asparagus bundles, cut into 2 inch length
2 red bell peppers, roasted, peeled, julienned
1 cup edamame
1 cup olive oil
1/3 cup red wine vinegar
1/2 red onion
salt and pepper

Fill 2 sauce pots with water, salt it to seawater taste, boil, blanch asparagus for 30 seconds, edamame for 1 minute, shock in ice water. Roast peppers on an open flame until skin is black, place in bowl covered with saran wrap.
Peel peppers, deseet, cut into 2 inch fine strips.
Combine vinegar, onion, oregano, oil in a blender, pulse until blended. Season with salt and pepper.
Combine peppers, asparagus, edamame, and coat with dressing.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Watermelon and Tomato Salad

Mon, 30 Jun 2008 16:55:00 +0000

Watermelon and tomato are two fruits that complement each another in an unusual way. When you cut up and combine them, their distinctions become a little blurry and each masquerades as the other. The tomato’s acidity becomes tamed, as does the melon’s sweetness; their juices mingle, and even their flesh seems to meld.

Yield 4 servings

Time 15 minutes

Mark Bittman

There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.

Ingredients

2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
1/2 cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped

Method
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
1. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
  
  Source: The New York Times
  http://bitten.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
  
  Dan’s note: feta cheese works, as does balsamic vinegar instead of sherry. It’ll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It’s very tasty, though!

Cranberry-walnut Vinaigrette

Fri, 27 Jun 2008 18:52:00 +0000

2 oz. white balsamic vinegar (or substitute apple cider vinegar for part of it)
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed

Combine and blend. Makes 1 cup.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Gado-gado 2

Thu, 22 May 2008 17:25:00 +0000

Gado Gado Recipe

Ingredients:
SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:
1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Source: San Francisco Chronicle
Entered: 6/13/05
Submitted By: Smith Rick
E-mail: rick@dragons.net

Dan’s notes: A little too lemony. The sauce is nice because it’s pretty complex; it doesn’t just taste like peanut butter. But it is pretty lemony. I didn’t like it as much as the other recipe.

Gado-gado

Thu, 22 May 2008 17:24:00 +0000

INDONESIAN SALAD (GADO-GADO) Recipe

Ingredients:
DRESSING
1/2 c Flaked coconut
1 c Hot water
1 Onion, chopped
1 clove Garlic, finely chopped
1-1/2 ts Peanut oil
2/3 c Peanut butter
1/2 c Water
1 Tb Sugar
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Ground ginger

SALAD
1 c Bean sprouts
1 c Cabbage, shredded
4 oz Bean curd, drained cut into 1" pieces
2 Tb Peanut or vegetable oil
1 c Potatoes, cooked, peeled and sliced
1 c Green beans, cooked
1 c Carrots, cooked & sliced
1 Cucumber, sliced
2 Hard-cooked eggs, peeled and sliced

Directions:
To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

To prepare salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over salad.
Serves 6.

Dan’s notes: gets a little bit watery. Maybe not add so much water in the sauce. Other than that, a good bunch of vegetables. I like it.

Acar

Thu, 22 May 2008 17:17:00 +0000

Acar

This is a very light salad. The dressing is reminiscent of the cucumber
salads served in many Japanese restaurants.

Recipe By : Craig Claiborne - The New New York Times Cookbook

1/2 cup water – cold
1/2 cup white vinegar
1 slice ginger root – crushed
3 1/2 tablespoons sugar
3 teaspoons salt
1 each yellow onion – thinly sliced
5 cups cabbage – thinly sliced
1 cup carrot – finely shredded
2 cups cucumber – thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss
thoroughly and refrigerate at least one hour.

Dan’s notes: simple but good. Not great. It’s just a salad of thinly sliced things with a vinegary dressing. Still, not bad.

Moroccan Baby Carrot Salad

Thu, 22 May 2008 17:12:00 +0000

Moroccan Baby Carrot Salad

http://www.101cookbooks.com/archives/moroccan-baby-carrot-salad-recipe.html

To be totally honest, I’m nearly always too lazy to peel carrots. I look for fresh bunches of spring carrots, or the smallest, babiest of spring carrots topped with lively, healthy-looking greens. In addition, peeling these guys strips away much of their barely rustic personality - another reason not to bother. I give them a good, hearty scrub, and they are ready to go. I cut back quite a bit on the ground cumin (feel free to use more!) and loaded up on the add-ins here, more than the original recipe calls for - also threw in some crumbled manouri cheese (totally optional) - feta or goat cheese would also do nicely, each in its own way.

2 teaspoons cumin seeds

1/4 cup olive oil

1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise

sea salt to taste

1 tablespoon honey

lemon juice from one lemon

1/2 cup black olives (Moroccan, Kalamata, etc), each torn in half

1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/3 cup pine nuts, toasted

Put cumin seeds in a heavy pan over medium heat and toast until fragrant, approximately five minutes. Grind cumin seeds in a spice grinder and set aside. Alternatively, if you don’t have a grinder, use pre-ground cumin.

Pour olive oil in a skillet over high heat and add carrots. Cook 2 - 3 minutes. Lower heat to medium and cook another few minutes until the carrots become just barely tender, and loose much of their crunch and raw flavor. Salt to taste.

Drain carrots in a colander to get rid of excess oil.

Transfer carrots to a mixing bowl and add honey, lemon juice, olives, orange syrup and about half of the cumin. Toss gently. Taste, add more cumin if you like.

Just before serving toss in the cilantro, mint and pine nuts. Add a bit more salt to taste if needed. Serve next to your favorite tiny pasta, grain, or rice. Sardinian fregula is shown in the photo at the begining of the post.

Serves 4 to 6.

Dan’s notes: I’d reduce the orange even more. You can make it without pine nuts, it’s still good. Would probably be good with some kind of rice or pasta to soak up the extra liquid. Beej called it an “explosion of flavor” and he didn’t know if he liked it, but I do.

Lemon-scented Quinoa Salad

Thu, 22 May 2008 17:09:00 +0000

Lemon-scented Quinoa Salad

1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Serves 4.

Dan’s note: this is good! The onions are maybe a little strong. Maybe that’s good though.

Zucchini, summer squash, and bulgur salad with fresh parsley and dill

Thu, 22 May 2008 16:59:00 +0000

Zucchini and bulgur salad with fresh parsley and dill

from Farmer John’s Cookbook by John Peterson

1 1/4 cups water
1 cup bulgur
2 medium or 4 small zucchini or summer squash (mix and match), finely diced
1 bell pepper, finely diced
1/2 red onion or 2 green onions, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tbsp olive oil
2 tbsp lime juice (~1 lime’s worth)
freshly grated parmesan cheese

1. Boil water, add bulgur, leave it on for a minute, then remove from heat and let it sit and absorb the water.
2. Fluff it in a big bowl, add zucchini/squash, bell pepper, onion, and toss.
3. Mix dill, parsley, olive oil, lime juice; pour over salad and toss.

Dan’s note: You need a lot more dressing. Like double or triple that amount I think.

Quinoa Tabbouleh

Thu, 22 May 2008 16:48:00 +0000

Quinoa Tabbouleh
Submitted by: syneva
“This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes."
Original recipe yield: 4 servings.

INGREDIENTS:

* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped

DIRECTIONS:

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Dan’s notes: simple but good, dries out after a few days
Source: http://allrecipes.com/Recipe/Quinoa-Tabbouleh/Detail.aspx?src=rss

Fried Tofu and Watercress Salad

Thu, 22 May 2008 16:36:00 +0000

Fried Tofu and Watercress Salad

1 12-ounce package light, extra firm tofu, drained
3 tablespoons tamari sauce or reduced-sodium soy sauce

1/3 cup rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon sugar
1 teaspoon Dijon-style mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup cooking oil

1/3 cup cornmeal
1 tablespoon sesame seeds, toasted
2 teaspoons cooking oil

6 cups torn spinach
1 bunch watercress (1 1/2 cups)
1 cup slices button mushrooms
1 cup red and/or yellow cherry tomatoes
1 medium red onion, halved lengthwise and thinly sliced

Cut tofu crosswise into eight 1/2-inch slices. In a 2-quart rectangular baking dish arrange slices in a single layer. Pour tamari sauce over tofu; turn slices to coat. Let stand for 15 minutes.
Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt. Cover and blend or process until combined. With blender or processor running, add the 1/3 cup oil in a thin steady stream. Blend or process for 15 seconds more.
Drain tofu, discarding tamari sauce. In a shallow dish combine cornmeal and sesame seeds. Carefully dip tofu slices in cornmeal mixture to lightly coat both sides. In a large nonstick skillet cook tofu in the 2 teaspoon hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once. (I cook them in 2 batches.)
In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion. Pour the vinaigrette over spinach mixture; toss to coat. Divide among 4 dinner plates. Cut the tofu slices in half diagonally. Arrange the tofu over spinach mixture. If desired, sprinkle with additional sesame seeds.
MAKES 4 SERVINGS

Dan’s notes: The tofu is nice and crispy; the salad is not really all that inspiring, but the dressing is good. 6 cups is a lot of spinach.

Chopped black bean-avocado salad

Thu, 22 May 2008 15:47:00 +0000

Chopped Black Bean-Avocado Salad

2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)

Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.

Serves 4.

Dan’s notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.

Beet and Brown Rice Salad

Thu, 22 May 2008 15:42:00 +0000

Beet and Brown Rice Salad

from Farmer John’s Cookbook by John Peterson

4 cups cooked brown rice
1 large or 2 smaller beets, grated (2-3 cups)
1 cup arame seaweed
1/4 cup sesame seeds
1/2 cup thinly sliced scallions (about 3)
1/2 cup toasted sesame oil
1/3 cup brown rice vinegar
1 tbsp Umeboshi vinegar
3 cloves garlic, minced
salt and pepper

1. Put the rice and beets in a big bowl. In another bowl, soak the Arame seaweed for 15 minutes.
2. Toast the sesame seeds over medium heat, 3-5 minutes; make sure they don’t burn.
3. Boil the seaweed (undrained) for 8-10 minutes or until tender.
4. Mix the scallions, sesame oil, brown rice vinegar, umeboshi vinegar, and garlic in a jar, and shake well. Season with salt and pepper.
5. Drain seaweed, add to beets and rice, toss. Add dressing and toss.
6. Chill 1 hour or overnight.

Dan’s note: pretty good. You really taste the sesame, so it’s important. Toasting them is good. The type of seaweed is important- I substituted a different kind, and it got all mushy and weird. Also, I just used rice vinegar for all the vinegar, and it was fine.