Sunday, November 20, 2005
Soba Salad with Carrot and Zucchini
I love making this side dish for barbecues. It's easy to double or triple, depending on the size of your party. The lime-soy-ginger flavor has a lot of zing, and the dish is quite festive in appearance, thanks to matchstick carrots and zucchini. The recipe comes from the June 2004 issue of Gourmet. Serves 6-8 as a side dish, or 4 as a main course.
Ingredients:
3 to 4 T. fresh lime juice
6 T. soy sauce
1-1/2 T. finely minced peeled fresh ginger
1-1/2 t. sugar
1/4 c. vegetable oil
1/2 lb. soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise
Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
Labels: salads, side dishes
Friday, November 18, 2005
Warm Roasted Pear Salad
This recipe comes from Nick Stellino's cookbook, Mediterranean Flavors. I've adapted the recipe slightly. Serves 4.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Labels: salads
Warmer Kartoffelsalat
This is a traditional German recipe for hot potato salad. Unlike the American potato salad, this one's made without mayonnaise and served warm. Its salt-and-vinegar flavor packs a punch! Makes 4 to 6 servings.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Labels: salads, side dishes
Corn and Basil Salad
I've adapted this refreshing salad slightly from a recipe from Cooking Light. I sometimes think I make it just for its colorful presentation! But the taste is great too and it's a wonderful addition to picnics and barbecues. It's also easy to make in advance. Makes 3 cups, enough for 6 people.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Labels: salads, side dishes
