Category Archives: vegetables

Winter Veggie Soup with Barley and Turkey Sausage (optional)

Posted on January 10, 2014 | 1 comment

photo 1 (29)photo 3 (17)photo 5 (14)I went totally crazy with the vegetables and I cut up everything that was in my fridge and what I bought in the supermarket. I realize that this is a lot of vegetables and a lot of cleaning and chopping but so worthwhile. I added spicy turkey sausage but if you would like you can keep this totally vegetarian, and vegan if you leave out the cheese rinds. The magic ingredient in this soup is the “cheese rind” it adds another dimension to this soup for sure. I just cut off the end (rind) of the parmesan cheese hunk of cheese! Amazing flavor!!!!

I used vegetable broth because I had it, you can use chicken broth as well.

This is what I did.

Don’t be put off by the shopping list and the chopping. You, your family and friends will be forever grateful.

Ingredients:

2 Tablespoons extra virgin olive oil

2 sweet or spicy turkey sausages ( large ones)

1 cup pearled barley

8 cups vegetable or chicken broth

2 medium carrots, peeled and sliced into app. 1/2″ thick rounds, cut however you like, I just like to taste a piece of carrot in my soup

2 medium parsnips, peeled and sliced into 1/2″ thick rounds as well

2 medium zucchini, halved lengthwise and cut into 1/2 inch slices , leave the skin on

1 fennel bulb, thinly sliced ( don’t omit this , it adds amazing flavor)

1 medium leek, thinly sliced and washed well

One bunch of Swiss Chard, remove the center stem and chop leaves

1 Parmesan Cheese rind, optional

1 dried bay leaf

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup chopped chives , I didn’t have fresh which I recommend but I used dried, it’s really OK if you omit , just adds one more layer of flavor to the soup.

Directions:

In a large stockpot ( Le Creuset), heat the olive oil over medium-high heat. Add the sausage and cook breaking up the meat with a wooden spoon into small pieces, I like to brown the sausage, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add the barley and stir constantly until it is lightly browned, app. 3 – 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard , bay leaf and cheese rind. About 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper. You will taste for salt and pepper again at the end. Bring the whole thing to a boil, reduce the heat to a simmer and cook, uncovered until the barley is tender . I cooked for about an hour.

Remove the rind and bay leaf and discard after the first hour. Season the soup with remaining S & P if desired. You may also want to add a little liquid if it’s too thick, you can add more broth or just some water will work as well.

Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

1 Comment

Posted in soup, vegan, vegetables

Tagged , , ,

Eggplant and Tomato with or without Pasta

Posted on January 8, 2014 | 2 comments

photo 5 (11) photo 5 (12) photo 4 (12) photo 3 (16) photo 5 (13)Another wonderful inspiration from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”,  even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic ,  when  I’m eating the peel or the skin I  try to buy organic, same goes for tomatoes.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice  rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish.  Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta,  you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

2 Comments

Posted in sides, vegan, vegetables, vegetarian

Tagged , , , , ,

Creamy Mashed Potatoes

Posted on December 19, 2013 | Leave a comment

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner . They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*

Leave a comment

Posted in Potatoes

Tagged ,

Crispy Brussels

Posted on December 4, 2013 | Leave a comment

photo 5 (7) photo 4 (5) photo 1 (9) photo (60)I just love these tiny little cabbage cousins and they really are one of the most nutritious vegetables you can serve your family. Nothing tastes better than fresh seasonal vegetables and it doesn’t get much better than Brussels Sprouts.  Of course Joel won’t touch them but I love them so much I’ll make them for myself  by just roasting them whole. This is  just a little different from roasting them whole, a little more effort but totally worth it. I cut off the very hard bottoms and peel off as many leaves as possible,  when I can’t peel off anymore leaves I will slice the rest into thin slices (nothing too thick here) I end up with some leaves and some slices which kind of fall apart as well. You’ll need a sharp little knife here.  I wouldn’t mind if you just want to slice them all up because you’ll end up with some leaves anyway. I didn’t put grated cheese on this time but feel free to add at the end . This recipe is for 1 lb. but adjust for 1/2 lb. or however much you’re making. I roasted for about 20 minutes at 350 degrees. You’ll have to watch them so they don’t burn . They were just delicious and so nutritious. Enjoy!

Ingredients:

1 lb. Brussels Sprouts, trimmed, leaves separated or sliced thinly

1 -2  tbsp. olive oil ( I tried to use just 1 tbsp. you may want to add a little more)

1 tablespoon grated lemon zest

1/4 cup chopped walnuts

Kosher Salt and Freshly Ground Black Pepper to taste

*1/4 cup grated Pecorino Romano (totally optional) sometimes I use and sometimes I don’t

Directions:

Preheat oven to 350 degrees.

On a rimmed baking sheet, toss brussels sprout leaves with olive oil, zest, and walnuts. Sprinkle with Salt and Pepper. Roast until leaves are crisp and golden around edges. I left them in for 20 minutes, but you should start checking after 12 minutes. Sprinkle with Pecorino Cheese and serve!

Leave a comment

Posted in vegetables, vegetarian

Tagged , ,

Last Minute Entry — Stringbean Casserole

Posted on November 27, 2013 | Leave a comment

This is not your mother’s green bean casserole, no cans of cream of mushroom soup here. Not that there’s anything wrong with it but I think this is a tastier, tad healthier variation on a theme. Of course there is still butter and cream and would it be a holiday casserole without all that?  In any event I pulled this off the Food Network a while ago and it is from Alton Brown. Looks pretty easy and it starts with fresh green beans and fresh mushrooms, and real deal onions. If you don’t want to use the real-deal onions skip this step and use the French Fried Onions in the Can — they really are tasty and I won’t tell a soul. I actually think this would taste really good in here –just saying. Just buy 2 large cans they come in 6 oz. cans you’ll want 2 just to be sure. Then you can totally skip making onion rings.

Topping (onion rings)

*this is the part you can skip if you use canned French fried onions . French’s makes the best ones. Buy 2 6 oz. cans so you’ll have enough.

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko seasoned bread crumbs

1 teaspoon kosher salt

Non-stick Cooking Spray like Pam

Beans:

1 lb. fresh string beans , rinsed and trimmed

1 gallon water

2 tbsp. kosher salt

Sauce:

2 tbsp. unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2 ” pieces ( regular white button mushrooms or cremini)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cloves garlic, minced

1/4 tsp. freshly ground nutmeg

2 tbsp. all-purpose flour

1 cup chicken broth or vegetable

1 cup half and half

Directions:

For onion topping:

Preheat the oven to 475 degrees.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with Pam Spray and evenly spread the onions in the pan. Bake in the oven until golden brown, tossing every 10 minutes, for app. 30 minutes. Once done, remove from the oven and set aside until ready to use. Now if you want to skip this step you can use the French Fried Onions in the can. Just please use fresh string beans. No judgements here at all.

Lower heat in oven to 400 degrees. If you’re not making your own onion rings just preheat oven to 400 degrees.

Prepare the beans, Bring a gallon of water and 2 tablespoons of salt to a boil . Blanch beans for app. 5 minutes , you’ll want them bright green. Drain in a colander and I plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12″ skillet over medium high heat. Saute the mushrooms with salt and pepper and cook , stirring occasionally. About 5 minutes till mushrooms give up some of their liquid. Add the garlic and nutmeg and continue to cook for another 1 – 2 minutes . Sprinkle 2 tbsp. flour over the mixture and stir to combine. Cook for another minute. Add the broth and simmer for another minute or so, add the half and half and cook until mixture thickens. About 8-10 minutes over low heat.

Remove from the heat and stir in 1/4 of the onions ( whichever you’re using) and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly 15 – 20 minutes.

Remove and serve.

Leave a comment

Posted in Holiday/ Thanksgiving Recipes, vegetables

Tagged , ,

Sweet Potato Crunch

Posted on November 24, 2013 | Leave a comment

photo (52)I just came across this recipe in my archives of recipes.  Just another sweet potato recipe in a long line of sweet potato recipes.  I haven’t made it in a few years, but it is just delicious. We just can’t make it all, as much as we would like to sometimes. I think I will make it for another dinner…why not? Who says sweet potato casseroles are just for Thanksgiving? In my house, we eat sweet potatoes all the time, so why not this yummy casserole? The next time I have a dinner party with poultry, I am going to put this on the table. And who knows, it may just win out for Thanksgiving, as well.

Ingredients:

6 cups sweet potatoes , drained (fresh or canned) instructions for cooking fresh below

pre marshmallow topping

Rome and Thanksgiving 077

2 eggs, lightly beaten

1 cup evaporated milk (not condensed)

1/2 cup of sugar

1/3 cup unsalted butter

1 teaspoon vanilla

For Topping:

1/3 cup brown sugar, firmly packed

1/2 cup (unsalted) butter, cut into pieces

1 cup pecans, chopped

1/3 teaspoon cinnamon

1/3 cup flour

Directions:

*to cook fresh sweet potatoes. I peel and quarter up potatoes into chunks . Place in large enough saucepan and cover with water by about 2″. Add a little salt to the water and bring to a boil. I cook at a low boil for about 12 minutes till the sweet potatoes are tender. If you can pierce a chunk with a fork they are good to go. I then drain them and place back in pan till the excess moisture steams out. You want your sweet potatoes dry.

Beat all the filling ingredients together until smooth (add more milk if needed.) Add butter and beat until fluffy. Add vanilla and beat until well combined. Pour into deep casserole dish using a wooden spoon.

Combine all topping ingredients except for the flour. Sprinkle flour last, and incorporate in to the rest of topping. Pour over potato mixture and bake uncovered at 350 degrees for approx. 45 minutes

And if you don’t feel like making this lovely topping get out the mini marshmallows and just cover the whole thing in those soft little sweet pillows. Either way this promises to be a great dish.

Leave a comment

Posted in Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

Tagged ,

Spinach Casserole–perfect for Holidays

Posted on November 20, 2013 | Leave a comment

cooking with candi 233I came across this recipe in my recipe file. I made it once a while ago and am re-visiting it because I had made notes on this lovely gratin. It’s super-rich and belongs on a holiday table. It goes well with meat and poultry. Made with frozen spinach, I bought the frozen organic spinach at Whole Foods frozen works better than the fresh stuff here. I am all for some plain roasted veggies but who can resist this beautiful gratin? If someone asks you to bring a side dish this could be the one. Go for it! and use a beautiful casserole dish , a 9 x 11 should work perfectly. I am making this one day ahead and will bring it to room temperature on Thanksgiving and re-heat it. Enjoy!

Shopping List:

onions, Gruyere Cheese (grated), 3 16 oz. bags of frozen chopped spinach, Panko Breadcrumbs

Pantry Items:

unsalted butter, onions, grated nutmeg, flour, cayenne powder, kosher salt and pepper, whole milk and flour.

Ingredients:

*should serve 10 people as a side

4 tablespoons unsalted butter

2 medium-sized yellow onions , chopped

1/4 cup unbleached all-purpose flour

3 cups whole milk

1/4 tsp. freshly grated nutmeg ( or ground nutmeg)

pinch of cayenne powder ( gives it a little kick)

1 1/2 cups grated Gruyere Cheese

3 16 oz. bags of frozen chopped spinach- thawed ( organic spinach is nice but not necessary)

1 tsp. Kosher Salt

1/2 tsp. Freshly ground black or white pepper

Topping:

2 Tbsp. unsalted butter

1 1/2 cups Panko seasoned breadcrumbs

Sea Salt to taste ( if no sea salt use kosher salt)

Directions:

Preheat oven to 400 degrees.

Squeeze all of the liquid out of the thawed spinach, by the handfuls, (very important ) get all of the water out. Set spinach aside. You’ll want it as dry as possible.

Heat milk to a simmer in saucepan, not to a boil but a simmer.

Melt the butter in another pot, add onions and cook until translucent but not browned, app. 10 minutes. Add the flour and cook for a few minutes. Stir in the hot milk and whisk until it thickens up, this is the roux. Add the nutmeg and cayenne. Turn off the heat.

Stir in the cheese and season with salt and pepper. Taste for seasoning. Add the spinach and mix well.

Pour into a well sprayed 9×11 glass or ceramic baking dish. Prepare crumb topping.

Melt butter in a medium skillet, add panko, sprinkle with a little sea salt and stir until lightly browned.

Gently smooth the topping on top of the gratin. Cook for about 1/2 hour to 45 minutes until bubbling.

Leave a comment

Posted in sides, vegetables, vegetarian

Tagged , , ,

Chipotle Sweet Potato Soup–Spicy and Sweet (no dairy)

Posted on November 2, 2013 | 1 comment

photo (26) photo (24) photo (23) photo (22) photo (21)Here it is November already! and we all know what is looming around the corner. I have begun to consider my Thanksgiving menu and hope to tweak it in another week or so. I am playing around with some new soup recipes and I found this one in Gwyneth Paltrow’s new cookbook “It’s All Good” . I followed most of the directions but did it my way. We also like it spicy, and the spice can be regulated to your particular taste . I also try to find vegetarian soups because our daughter Kerri is a vegetarian and I try as much as I can to find things that I know she can eat, since she won’t eat any of the meat on the table . So this is completely vegan. If you don’t like cilantro you can omit it. I love it but I know a lot of people have issues with it. This soup has no cream but comes out very creamy tasting and there is only 2 tbsp. of olive oil in here , super healthy food here. Very Southwestern flavor here with the smoky taste of chipotle.

This will serve 4 people as is , so adjust as you need to.

Shopping List:

fresh cilantro, chipotle in adobo ( sold in a can most everywhere),  Sweet Potatoes

Pantry Items:

Vegetable Stock, Cumin, Kosher Salt or Sea Salt, Extra Virgin Olive Oil, Red Onion and Fresh Garlic Cloves.

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

1 large red onion, finely diced ( app. 1 1/2 cups)

2 garlic cloves, minced

5 sprigs of fresh cilantro, ( unless you hate it), you’ll need a piece of kitchen string to tie together.

3/4 tsp. cumin

Kosher Salt or Sea Salt

1 1/2 tsp. chipotle in adobo ( adjust for your own taste) go gently with this stuff, it’s pretty potent.

4 – 6  sweet potatoes, peeled and diced ( app. 6 cups) depending on the size of sweet potatoes you may need 4 or 6, I used 4 fairly large, I could have used more. You want at least 6 cups of diced sweet potatoes.

6 cups Vegetable Stock

Directions:

Heat the olive oil in a large heavy pot ( think Le Creuset) over medium-high heat.

Add the onion, garlic , cilantro sprigs, cumin and a generous pinch of salt and cook. Stir it around until softened not browned, app. 10 minutes.

Add the chipotle and the sweet potatoes and stir to combine. If you are not a big fan of spicy you should go lightly with the chipotle. Taste soup after flavors start to break down and before you put in the blender and you can add a bit more.

Add the vegetable stock to the pot and turn up the heat. Bring soup to a boil, lower the heat and simmer until the sweet potatoes are very soft., app. 1/2 hour. Taste for salt, I added at least another teaspoon of sea salt.

Remove and discard the cilantro sprigs.

I allow soup to cool down, and I pureed it in my blender. I did it in 3 batches and you’ll need a fairly powerful blender, or use the food processor. If soup is too thick add a little vegetable stock to thin it out as you blend. I had 2 boxes to start so 2 cups were left in the second box which I will use when I re-heat the soup the next day.

Garnish each bowl with a few cilantro leaves, if you like cilantro.

If you have any extra sweet potatoes you can pan-fry a few pieces in a bit of olive oil sprinkled with cumin or coriander and slide them into the finished soup.

Enjoy!

1 Comment

Posted in soup, vegan, vegetables, vegetarian

Tagged , ,

Kasha Varnishkes–Jewish Comfort Food

Posted on August 30, 2013 | 1 comment

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. What better time to make it than the Jewish New Year? it’s super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it.

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons olive oil, you may need a  little more and may want a bit more to drizzle at the end. You can also use vegetable oil. I do use vegetable oil with this recipe.

Kosher Salt and Freshly Ground Black Pepper–to taste

1 box button mushrooms sliced 8 ounce box

1 cup kasha, medium or coarse granulation.

1 egg

2 cups vegetable or chicken stock ( obviously if you’re making vegetarian you’ll use vegetable )

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in olive oil, salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well.

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

1 Comment

Posted in Holiday, Holiday Recipes, pasta, sides, vegetables, vegetarian

Tagged , , , , , ,

Radish and Arugula Salad

Posted on August 25, 2013 | 3 comments

photo (11) photo (12)Beautiful radishes at the Farmer’s Market and beautiful arugula from local farms.  I made this salad from radishes and arugula with Parmesan cheese, olive oil  and lemons. This is light and our friends loved it, so here it is. Whenever I make something new I need honest opinions and I got them from our friends because you know by now that Joel wouldn’t like it , since there was parmesan cheese he did take a bite but definitely not his thing. It is so my thing though and thanks Bob and Michele for your honest opinions.

This is super easy and not a lot of ingredients or special tools.

Ingredients:

2 tbsp. grated parmesan or pecorino cheese plus up to 3 tablespoons cheese ( 5 all together to have on hand)

2 tbsp. lemon juice , freshly squeezed ( 1 small lemon )

Kosher or Sea Salt

Freshly ground black pepper

1/4 cup olive oil

1 small bunch of radishes, trimmed and scrubbed. I place in a bowl or glass of water to get any additional dirt off , I just let them sit in the water after I’ve trimmed them till I’m ready to slice

4 cups arugula, I love the wild arugula if you can get it. Washed and thoroughly dried

Directions:

In a small bowl whisk together the 2 tablespoons of finely grated Pecorino or Parmesan, lemon juice, a couple of pinches of salt ( go easy and taste later) and a few grinds of black pepper. Slowly drizzle in the olive oil, whisking constantly . Taste for seasoning and set aside.

Slice the radishes into thin rounds. About 1 cup, more or less.

In a salad bowl combine the radishes, arugula and the additional 3 tablespoons of cheese and about 2/3 of the dressing. Toss well, taste and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt.

*salad from FOOD52 website

3 Comments

Posted in Raw, Salad, salad dressing, vegetables, vegetarian

Tagged , , , ,