Tag Archives: salad

Recipe of the Week

Julienned Carrot Salad – from David Tannis’ “Heart of the Artichoke”
6 carrots
salt and pepper
juice of 1/2 lemon
1 teaspoon white wine vinegar
pinch of cayenne
1 garlic clove, smashed to a paste with a little salt
3 tablespoons olive oil
2 teaspoons snipped chives
2 teaspoons chopped tarragon (or something else or omit)Wash and peel the carrots. Cut them into 2 inch lengths, thin strips like spaghetti, and put them in a mixing bow. Season with salt and pepper, add the lemon juice and vinegar, and toss well. Add the cayenne, garlic, and oil. Mix gently, and let sit for about 10 minutes.

Before serving, sprinkle with the chives and tarragon.

 

Recipe of the Week

Beet Salads

from Chez Panisse Vegetables by Alice Waters

Preheat the oven to 400. Remove the tops of the beets, leaving about ½ inch of stem. Wash the beets and put them in a baking pan with a splash of water. Cover and bake for 45 minutes to 1 hour, until they can be easily pierced through with a sharp knife. Uncover and allow to cool.

Peel the beets and cut off their tops and the bottom tails. Cut them in halves or quarters, sprinkle generously with vinegar, and season with salt and pepper. Add a pinch of sugar if desired. Add oil sparingly after the beets have absorbed the vinegar, 15 min or more.

Suggested salads for beets prepared as described above:

Beets, sherry vinegar, orange zest, tarragon, and a bit of crushed garlic.

Beets, white wine vinegar, shallots, and arugula or lettuce.

Beets, vinegar, and chives, with smoked fish, crème fraiche and lemon juice.

Beets, balsamic, shallots, and toasted walnuts.

CSA Recipe Week 10

Tomato Panzanella
Modified from “Tartine Bread” by Chad Robertson
This is a classic Italian bread salad.

Roasted Croutons:
2 T. olive oil
Salt
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese

Tomato Vinaigrette
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
Pinch salt
½ C. olive oil

1 cucumber
1 small bunch basil, stems removed

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.