Category Archives: Salad

Farro Salad

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ and perfect for Fathers Day 2019 or anytime.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Follow me on Instagram @cookingwithcandi

Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider, dash of kosher salt , 2 bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

Lobster Cobb Salad and Honey Lime Vinaigrette

This is a delicious, tart salad dressing.  The flavors are perfect together it’s the perfect combination of tart and sweet. I served this lobster salad with baby greens, beets, lobster, corn, chopped eggs, tomatoes,  bacon (on the side) and, of course, avocado.  I bought the lobster (already cooked) You can purchase at your local fish store and specialty stores.  I cooked and  cut up beets, made some hard-boiled eggs and cut up tomatoes along with other ingredients.  I will put all the other ingredients in little bowls and let everyone choose what they like . I set up a make your own salad bar. So those who are vegetarian pick their ingredients and everyone is happy.

This is a wonderful addition to any brunch/lunch– Mother’s Day or Father’s Day and a wonderful cold entree salad as well for dinner.

Happy Mother’s Day from my kitchen to yours.

Follow me on Instagram @cookingwithcandi

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon fresh lime juice (1 small lime)

1/2 cup olive oil

kosher salt (approx. 1/4 teaspoon, maybe a bit more)

freshly ground black pepper

*you may want to double .  This will make approx. 1/2 cup salad dressing

Directions:

Whisk the vinegar, honey and lime juice together in a bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.

For the Salad:

You can feel free to add and subtract ingredients:

I use any type of greens –usually Romaine and a dark green mixture of greens

I used corn, beets, hard-boiled eggs, tomatoes, avocados, and bacon. Sometimes I use shredded cheese or blue cheese (even though I really don’t like blue cheese at all) and black or green olives cut up are delicious in here as well. And feel free to substitute chicken for the lobster and add and subtract whatever you’d like.

When I serve for brunch I put all the ingredients in separate little bowls and let everyone choose their favorite ingredients. Dressing on the side–of course.

I made it like this just for us for dinner without all the sides. this was the only picture I had since I forgot to photograph it when I made it the last time. For just 2 or 4 people you can do it like this in a large bowl.

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

DSCN0069photoI was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale,  Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it. The inspiration for this salad and dressing comes from a blog I follow,  124 Park. Part of being a part of the blog culture I am exposed to some really wonderful blogs , I just wish I had the time to read all of them.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( lowfat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing and mix salad adding dressing as needed.

Easy Israeli Salad

I finally calmed down after the Holidays and needed to return to some clean fresh eating. Even though I really do love all the Passover food it’s nice to return to some lighter fare.

I actually served this on my Seder Table and it so delicious along side any meat dish . I particularly love it over grilled chicken or fried chicken cutlets.

Whatever and whenever you decide to serve this it will be most wonderful.

Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.

If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.

Ingredients;

this is what I used feel free to substitute whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.

1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care

1 box grape tomatoes halved

1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2

1/2 cup diced red onion

2 Tbsp. Fresh Parsley , chopped

2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after

3 Tablespoons Lemon Juice

Kosher Salt and Freshly Ground Black Pepper

Directions:

In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.

Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.

Spicy Caesar Salad Dressing

I love a good Caesar Salad and I love spicy and this dressing was a perfect combo of Caesar and Spicy. All made in the Food Processor what can be easier?

You can put it over traditional Romaine or on shaved Brussels — perfection. If you put on Brussels you can let it sit for a while longer because it will soften the brussels. If you’re putting on Romaine toss and serve.

My photos are with Shaved Brussels

 

Enjoy and follow me on instagram @cookingwithcandi

Ingredients:

1/2 cup Mayo

1 1/2 Tablespoons Anchovy Paste–instead of anchovies is sort of perfection in a tube

1 Teaspoon Dijon Mustard–heaping

1 Teaspoon Worcestershire Sauce

1/4 Teaspoon Cayenne Pepper

2 lemons, zested and juiced

1 clove garlic

1/2 fresh Jalapeno Pepper

3 large egg yolks at room temperature

3/4 cup good Olive Oil

1/2 cup grated Parmesan Cheese

Pinch Kosher Salt

Pinch Freshly Ground Black Pepper

I used 2 heads Romaine and had dressing left over. If using Shaved Brussels 2 lbs. for whole recipe. Save extra dressing in a bell jar in the fridge for a few days.

If you’d like you can make croutons or buy them and add to your salad

Directions:

In a Food Processor–pulse together the mayonnaise, anchovy paste, Dijon, Worcestershire Sauce, Cayenne Pepper, Lemon zest and juice, garlic and Jalapeno . Add the egg yolks and blend. While machine is running, slowly add the olive oil to ensure the dressing is emulsified. If you just drizzle in through the feed tube it’s perfect. Add the cheese and give it another pulse or two.

Done — dressing can be made ahead of time and will keep for at least 3 days in the refrigerator.

The basics: salad dressing- Mustard Vinaigrette and Caesar

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.

Brussels Sprouts and Apple Salad

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Actually this salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting.

I found it on a blog site Once Upon a Chef and made a few changes to it but it was absolutely delicious. Easy ingredients and you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long. The original recipe called for all brussels sprouts but I did 1/2 lettuce mix and 1/2 brussels. You can do whatever you’d like .

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

 

Tomato and Watermelon Salad

IMG_2227With the last breath of summer upon us I made this salad and it was absolutely delicious, refreshing and sweet and salty all at the same time!

The only thing is I was so busy serving my dinner that I forgot to take a photo of it! You’ll have to trust me on this one. It’s super easy and you can cut everything up and get it all ready ahead of time and put it together when you’re ready to eat it.

You’ll want to make sure that the watermelon and tomatoes are nice and cold so leave them in the fridge till you’re ready to serve! I added thinly cut red onion for a bit of a bitter taste but if you hate the onion thing you can easily omit it. I only used 1/2 red onion because I liked the flavor. I also used Basil but if you’d like you can substitute Mint very easily. Play with it.

Happy End of Summer and Enjoy Labor Day Weekend and Follow me on Instagram @cookingwithcandi

Ingredients:

I used small cherry tomatoes and used about 1 pint– I cut them in 1/2 , you can use any kind of tomatoes you like I would just cut them into small pieces about 1 -2 inch pieces

1 lb. seedless watermelon cut into small pieces about 1 -2 inches as well

red onion thinly sliced — I only used 1/2 red onion (read above)

1 teaspoon kosher salt plus a little more for sprinkling

Freshly Ground Black Pepper to taste

1/4 cup extra-virgin olive oil

2 Tablespoons Sherry Vinegar–I love the flavor of Sherry Vinegar and use it whenever I can –if no Sherry Vinegar substitute with White Balsamic Vinegar

1 cup crumbled Feta Cheese

Directions:

Combine the cubed watermelon and cut up tomatoes in a large Non-reactive bowl such as glass. Sprinkle with Kosher Salt and a few grinds of the pepper mill. I put into the fridge while I prepared my dinner. I also added the red onion at this point.

Whisk together in a small bowl the oil and vinegar with 1 teaspoon of kosher salt and a little more freshly ground black pepper to taste

Right before you’re serving take tomatoes and watermelon out of the fridge and add cheese to it, then the dressing and toss gently to combine. Let it sit for a few minutes and drain off the excess liquid because as it sat it got very liquidy. Serve with a slotted spoon.

That’s it! Totally Delicious and Refreshing!

Follow me @cookingwithcandi on Instagram

 

 

Champagne Vinaigrette and Kale/Brussels Salad

photo 1 (3)

Dressed Salad

photo 1 (6)

Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it.  Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.

Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .

Happy End of Summer!

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Cauliflower, Orzo and Feta Salad

 

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Completed Salad

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Before I added the spinach

 

 

This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for Meatless Monday!

I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.

This salad was a side dish amongst many, it would serve 4-6 just as a salad. I had 11 people and it was one of many side dishes for a luncheon I was making. This one gets a  big thumbs up! If you were making this as a salad I would say it would serve 4-6 very nicely.

If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!

Ingredients:

Cauliflower and Orzo Prep

1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it

4 Tablespoons olive oil

3 minced cloves of fresh garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup orzo pasta

Dressing and the rest of the salad

3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

 

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup thinly sliced red onion

1 cup crumbled feta cheese

2/3 cup dried cherries

4 cups baby spinach

Directions:

Preheat the oven to 400 degrees.

In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.

Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.

In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.

I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black  pepper but no more salt.

Enjoy — this was totally delicious.