This new summer salad balances sweet and heat with a little smokiness thrown in for good measure. Juicy sweet nectarines are lightly grilled and along with creamy goat cheese, top a mixed green salad that is finished with a bright and spicy molasses chipotle dressing.
Category Archives: Salad
I am always really happy to see the blood oranges arrive in the supermarket during their season. I love their gorgeous color and tart flavor. I usually enjoy them as is, but have been wanting to make a winter salad out of them for a while. The recipe, with its contrast of colors between the red oranges, white fennel and black beluga lentils would make this salad fancy enough to serve to guests, but also easy enough to whip up and take for lunches through the week (tip: layer your salads in mason jars with the dressing and heavier ingredients at bottom and greens on top – easy to plate at lunchtime and nothing gets mushy). Outside their season, you can substitute another orange variety, making the recipe accessible year-round. Read the rest of this entry
Ever crave a nutty crunch with your salad but you can’t eat nuts? Give these candied lentils a try. They add a sweet crunch in this Tunisian-inspired recipe that pairs really well with the tart pomegranate seeds, briny feta and the spicy harissa vinaigrette. The salad is great on its own for a lighter meal (portable too!), but would also pair well along side some grilled fish and flatbread, with some pastries for dessert.
Start by making the candied lentils, which can be made ahead of time, and store in a dry area in a sealed container. If you are cooking the lentils yourself (as I did), allow time for cooking and cooling.
- 1/2 cup cooked black lentils
- 1/4 cup brown sugar
- 1/4 cup water
Line a cookie sheet with parchment and keep nearby. Using a non-stick frying pan over medium heat, combine brown sugar and water until mixed, then add lentils. Cook this mixture until all liquids have been absorbed, and the sugar has caramelized, this will take just a few minutes. Spread this mixture over the parchment paper and leave in a cool area until set and the candied lentils are crunchy. Break into small clusters, place in a sealed container until ready to use. This is what you are going for:
For the vinaigrette:
- 6 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons harissa powder
- 2 tablespoons honey (I used a local honey, from Seaside Honey Farm)
- sea salt, to taste
When ready to serve the salad, assemble the following:
- 500 grams baby spinach
- 1/4 red onion, sliced thinly
- 1 cup pomegranate arils
- 1 cup crumbled feta cheese
- the candied lentils, as prepared above
Drizzle the harissa-honey vinaigrette over top, or pass along side the salad. If you are taking the salad to-go, keep the candied lentils in a separate container, as with the dressing. Assemble and toss when you’re ready to eat.
I had this for supper this evening, what are you eating ?
I regularly get these lovely little squash in my weekly CSA delivery and they usually end up in soups or curries, or even stuffed. Having used half in another recipe earlier in the week, I decided to chop and roast the other half for use in this salad, which also used up salad greens and a poblano pepper (or what I thought was) from my weekly delivery. Have I mentioned how much I love Wysmykal Farm? Well into the year, and so many awesome vegetables. Read the rest of this entry
During a recent visit to Masstown Market, I picked up some local valley apples (Braeburn and Vistabella), as well as some double gloucester poppy seed cheese from Knoydart Farms. The Braeburn variety made its way into a coleslaw that I paired in a sandwich with chipotle maple scallops. But having had a grilled peach salad recently at the Saint John Alehouse, I wanted to try something similar with the Vistabella apples and the abundance of spinach I get in my CSA. Paired with the double gloucester cheese, some toasted pecans and the maple mustard vinaigrette, this turned into one of the best salads ever, if I say so myself ! Read the rest of this entry