Salad Days


Produced by Brett Levine

Food styling by Lily Plauch´e

Photography by Alison Miksch

Salads certainly mean more than lettuce, and these three recipes highlight how to make the best of some other delectable leafy greens. The Chicory Salad with Blue Cheese, Strawberries, and Pecans begins with a base of Belgian endive and radicchio, blending just the right amounts of bitter and sweet with the creamy richness of blue cheese. Both the Beet, Orange, and Carrot Salad with Curry Vinaigrette and the Apple and Celery Salad with Walnuts and Tarragon forego salad greens altogether. In the beet salad, the curry vinaigrette adds in just a little heat, while the apple and celery salad is crisp and refreshing in every bite. So when you want an early spring staple for the table, try a new twist on the classic salad and fill a serving bowl with one of these three inviting delights.

Chicory Salad with Blue Cheese, Strawberries, and Pecans

Serves: 4

 

¼ cup extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons coarse grain mustard

1 tablespoon red wine vinegar

1 tablespoon honey

¼ teaspoon grated garlic

2 medium Belgian endive, bottoms cut off and leaves separated

½ lb radicchio, torn

1 ½ cups quartered strawberries

¼ cup pecans, coarsely chopped, toasted

¼ cup crumbled blue cheese

  1. In a medium bowl, whisk together olive oil, salt, pepper, mustard, vinegar, honey, and garlic. Add endive and radicchio, tossing to coat. Top salad with strawberries, pecans, and blue cheese and serve immediately.

 

Beet, Orange, and Carrot Salad with Curry Vinaigrette

Serves: 4

½ cup olive oil

2 teaspoons curry powder

¼ teaspoon kosher salt

3 tablespoons cider vinegar

2 teaspoons honey

1 tablespoon coarse grain mustard

1 small garlic clove, chopped

4 small yellow beets, peeled, very thinly sliced using mandoline

1 small naval or two mandarin oranges, peeled, sliced

4 medium carrots, peeled, shaved with vegetable peeler

⅓ cup Marcona almonds, chopped

  1. In a small saucepan or skillet, whisk together oil and curry powder. Bring to a simmer over medium heat. Let cool completely.
  2. Combine salt, vinegar, honey, mustard, and garlic in the bowl of a blender or food processor. With the motor running, add oil in a thin stream and blend until combined.
  3. Toss beets with half of dressing; let stand 10 minutes or until slightly softened. Toss together beets, oranges, and carrots. Season with salt to taste. Sprinkle with almonds and serve with remaining dressing on the side.

 

Apple and Celery Salad with Walnuts and Tarragon

Serves: 2

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon honey

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 teaspoon coarse grain mustard

3 celery stalks with leaves, thinly sliced, leaves reserved for garnish

1 medium green apple, thinly sliced

1 green onion, thinly sliced

¼ cup walnuts, chopped and toasted

2 teaspoons chopped fresh tarragon

  1. In a medium bowl, whisk together oil, lemon juice, honey, salt, pepper, and mustard. Add celery, apple, and onion, tossing to coat. Sprinkle with walnuts, tarragon, and celery leaves. Season to taste with salt. Serve immediately.

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