Chopped Salad

Ingredients

1 recipe Homemade Italian Dressing

1 Romaine heart (3 cups)

5 cups leafy lettuce

1 large shallot

1 English cucumber (2 cups chopped)

½ cup cherry tomatoes

½ cup ripe green olives, halved

½ cup jarred sliced pepperoncini

¼ cup Parmesan shavings or shreds, plus more to serve

¼ teaspoon red pepper flakes, optional

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Instructions

Make the Homemade Italian Dressing.

Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and

olives in half.

Mix together all the ingredients for the salad, including the dressing, and toss to combine. If

making in advance, refrigerate the components separately; bring the dressing to room

temperature before serving.

Italian Leafy Green Salad

Ingredients

2 cups romaine lettuce - torn, washed and dried

1 cup torn escarole

1 cup torn radicchio

1 cup torn red leaf lettuce

12 cherry tomatoes

½ red bell pepper, sliced into rings

½ green bell pepper, sliced in rings

¼ cup chopped green onions

Dressing:

¼ cup grapeseed oil

¼ cup balsamic vinegar

2 tablespoons lemon juice

2 tablespoons chopped fresh basil

salt and pepper to taste

Directions

Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green

onions in a large bowl.

Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a

small bowl.

Pour dressing over salad and toss well.

Kale Caesar Salad

Yield: 2 to 4 servings

Ingredients

Extra-virgin olive oil

3 to 4 cloves garlic, smashed

Pinch of red pepper flakes

2 slices day-old Italian bread, cut into 1/2-inch cubes

1/2 cup grated parmigiano, plus more for topping

Grated zest and juice of 1 lemon

1 tablespoon dijon mustard

2 to 3 anchovy fillets

2 shakes Worcestershire sauce

Kosher salt

1 bunch kale (about 1 pound), stems removed, leaves cut into ribbons

Directions

Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring

the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3

minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes

and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little

olive oil sponges. Remove from the heat and reserve.

In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1

to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is

smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the

feed tube. Let the processor continue to run another 10 to 15 seconds.

Taste and season with salt if needed.

In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3

to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top

with more parmigiano.

Grilled Watermelon Salad with Sweet and Spicy Vinaigrette

Yield: 6 to 8 servings

Ingredients

Vinaigrette:

1/2 cup plus 2 tablespoons olive oil

1/4 cup honey

1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime

1/4 cup minced shallots

3 tablespoons hot sauce, preferably Texas Pete

2 large garlic cloves, minced

Kosher salt and freshly ground black pepper

Salad:

2 tablespoons salted butter

1 cup pecan halves

2 tablespoons brown sugar

1 small seedless watermelon

One 5- to 6-ounce box baby arugula

1 cup sliced strawberries

1/2 cup blueberries

4 ounces premium-quality blue cheese

1/4 cup chopped fresh parsley

1/4 cup sliced scallions

For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt

and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.

For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet

over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat

until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking

sheet to cool.

Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the

ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half

in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of

the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until

warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut

into cubes. use all the watermelon for the salad. Use as much as you like.)

Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans,

parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

 Spinach Salad with Goat Cheese and Walnuts

Cook: 5 min

Yield: 4 servings

Ingredients

Dressing:

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oil, 

Salad:

8 cups baby spinach leaves, stems trimmed, washed, and dried

1/2 cup whole or chopped toasted walnuts

1/3 cup crumbled goat cheese

Directions

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the

oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl.

Toss with most of the dressing. 

Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.

If your walnut oil is very strong, use half walnut oil

Grilled Cobb Salad (USA)

Total: 45 min

Prep: 5 min

Yield: 4 to 6 servings

Creamy avocado is turned into a light, refreshing dressing for crisp romaine, bacon and citrus-

marinated chicken cooked on the grill. This colorful dish is best presented as a composed salad,

then tossed with the dressing right before serving.

Ingredients

2 medium yellow tomatoes (about 1 pound)

Kosher salt and freshly ground black pepper

4 small cloves garlic

3/4 cup extra-virgin olive oil

Zest and juice of 3 lemons

2 boneless, skinless chicken breasts (about 12 ounces)

1 small, ripe avocado, halved, pitted and flesh removed.

1 scallion, thinly sliced.

6 slices thick cut bacon

3 hearts of romaine

4 hard-boiled eggs, quartered.

Directions

Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter

into 1/2-inch-thick pieces.

Combine with 1/4 teaspoon salt in a medium bowl; let sit at room

temperature.

Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon

zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken,

making sure it is evenly coated. Let sit at room temperature for 20 minutes.

Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados,

scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt

and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top

of the dressing, and refrigerate the carafe.

Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle

liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a

charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the

risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer

inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer

to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure

even cooking, until lightly charred on both sides and most of the fat has rendered, about 10

minutes; transfer to the cutting board.

While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached

to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and

pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill

in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat

for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and

mound onto a large platter.

Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-

boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine.

When ready to serve, toss with the dressing, season with salt and pepper and serve immediately.

Mediterranean Rice Salad with Vegetables

Ingredients

4 cups water

2 cups uncooked white rice

2 tablespoons extra-virgin olive oil, divided

1 teaspoon herb salt

1 tablespoon chopped capers

1 sprig fresh parsley, chopped

½ lemon, zested

3 zucchini, peeled and grated

2 carrots, peeled and grated

½ yellow bell pepper, cut into cubes

½ red bell pepper, cut into cubes

1 lemon, juiced

salt to taste

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer

until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour

enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into

a bowl. Stir in 1 tablespoon olive oil and season with herb salt.

Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow

bell pepper, and red bell pepper. Season with the remaining 1 tablespoon olive oil, lemon juice,

and salt.

 Cold Wild Rice Salad

Ingredients

Salad:

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)

8 ½ cups chicken broth

½ cup pine nuts

2 teaspoons walnut oil

1 cup roughly chopped walnuts

1 medium green bell pepper, minced

1 medium yellow bell pepper, minced

1 medium red bell pepper, minced

1 cup minced celery

1 cup dried cranberries

½ cup thinly sliced scallions

Dressing:

⅔ cup rice vinegar

½ cup coarsely chopped fresh basil

2 tablespoons Dijon mustard

1 clove garlic, minced

¼ teaspoon freshly ground black pepper

¾ cup extra-virgin olive oil

¼ cup walnut oil

Directions

Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth

and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is

absorbed, about 25 minutes. Spread rice on a baking sheet to cool.

While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3

to 5 minutes. Remove to a large bowl.

Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add

walnuts to the pine nuts.

Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.

Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly

drizzle olive oil and walnut oil through the chute with the motor running until combined.

Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Salade Niçoise (France)

ingredients

Salad

½ large head of romaine lettuce (cut or torn into bite sized pieces)

¾ pound small boiling potatoes (red bliss or Yukon gold cut into 1/2 inch discs)

½ medium red onion (thinly sliced)

2.5 ounces Nicoise olives (pitted – approximately 20 olives)

½ pound haricot vert or green beans

2 hard boiled eggs (sliced 1/4 inch thick)

1 ½ cups cherry tomatoes (halved)

8 ounce white tuna in olive oil (preferably jarred)

¼ cup parsley (chopped coarse – optional garnish)

Dressing

1 ½ teaspoons red wine vinegar

¼ cup olive oil (extra virgin)

1 teaspoon Dijon mustard

½ teaspoon thyme (fresh, finely chopped)

1 tablespoon tarragon (fresh, finely chopped)

2 teaspoons lemon juice (fresh)

¼ cup shallot (finely diced)

salt and pepper (to taste)

Instructions

Salad Preparation

Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place

over high heat.

Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife

(about 25-30 minutes).

Bring another 3 to 4 quart pot of well-salted water to a boil. Once boiling, place green beans into

the pot.

Cook green beans for 3 minutes and then strain in a colander.

Wash the lettuce and drain or dry with a salad spinner.

Place ingredients in prep bowls prior to assembly

Dressing Preparation

Pour vinegar into a large mixing bowl.

Slowly drizzle olive oil into the bowl while whisking to make an emulsion.

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon Juice and whisk thoroughly.

Assembly

Pour half of the dressing into a large mixing bowl

Add the lettuce to the bowl and toss to thoroughly dress the greens.

Place the dressed lettuce in a bed on a large serving plate.

Assemble the ingredients in a sunburst pattern from the center of the plate.

Spoon the remaining dressing on top of the composed salad.

Optionally garnish with parsley.

 Caesar Salad (USA Via Mexico)

4 servings

Ingredients

Croutons

3 cups sourdough bread (cut into 1" cubes)

1 tablespoon olive oil (extra virgin)

salt (to taste)

pepper (to taste)

Dressing

1½ tablespoons lemon juice (freshly squeezed)

⅓ cup olive oil (extra virgin)

1 teaspoon Dijon mustard

3 anchovy filets

salt (to taste)

pepper (freshly ground – to taste)

Salad

1 bunch romaine lettuce (chopped or torn into bite sized pieces and washed and dried in a salad

spinner or colander)

1/4 cup parmigiano reggiano or grana padano cheese (grated)

1 egg

1 clove garlic (sliced in half)

Instructions

For the Croutons

Preheat oven to 350° F / 175° C.

Toss the sourdough bread cubes with the olive oil, salt and pepper.

Place the cubes on a cooling rack on top of a sheet tray and then place in the oven for 10 – 15

minutes until the croutons are golden brown on the edges.

Remove and let cool.

For the Dressing

Mash the anchovies on a plate or flat bowl.

Pour the lemon juice into a mixing bowl.

Slowly drizzle the olive oil in a steady stream while, at the same time, whisking to form an

emulsion.

Whisk in the mustard.

Whisk in the anchovies with a fork.

Add salt and pepper to taste

For the Coddled Egg

Bring a small pot of water to a boil.

Gently lower the egg in the water with a slotted spoon for one minute.

Remove egg with the slotted spoon and place in an ice bath until cool.

Assembly

Rub a wooden salad bowl thoroughly with half of the garlic clove.

Place lettuce in the bowl.

Toss the grated cheese with the lettuce until thoroughly combined.

Evenly toss in the dressing

Break the coddled egg over the salad and toss. Use a spoon to scoop out any egg white .

Toss in the croutons until thoroughly mixed

Add fresh ground pepper with the largest available pepper grinder.

Mexican Coleslaw Recipe

Ingredients

8 cups shredded cabbage (1/2 large or 1 medium head green cabbage; or do half red cabbage and

half green)

1 cup shredded carrot (1 large or 2 medium carrots)

1/4 red onion

½ cup finely chopped cilantro

¼ cup apple cider vinegar

2 tablespoons olive oil

½ teaspoon cumin seed

1 teaspoon ground cumin

1 teaspoon kosher salt

Fresh ground pepper

Instructions

Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.

In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed.

Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix

together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before

serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of

vinegar, drizzle of olive oil and pinch of kosher salt to taste.)

Tomato, Basil & Mozzarella Salad

Serving 4

Ingredients

6 to 8 tomatoes of different colors and sizes

4 ounces fresh mozzarella cheese

1 handful basil leaves

Extra-virgin olive oil

Balsamic reduction (optional)

Sea salt

Fresh ground pepper

Instructions

Slice the tomatoes and place them on a plate.

Top with torn mozzarella cheese and basil leaves. Drizzle with extra-virgin olive oil and if

desired, balsamic reduction. Top with sea salt and fresh ground pepper. Serve immediately. (Does

not save well; tomatoes should not be stored refrigerated.)

Tomato Salad

Ingredients

Serving 4

4–6 large ripe tomatoes, heirloom or multi-colored if possible

2 tablespoons minced fresh herbs (such as basil, thyme, oregano)

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon flaky sea salt

Fresh ground pepper

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Instructions

Slice the tomatoes into wedges, leaving the seeds attached. Cut off any tough parts of the core.

Combine all the ingredients in a bowl and stir gently to combine.

Cover and rest at room temperature for 30 minutes (or up to 2 hours) before serving.

Red Cabbage Slaw

Yield: 8

Creamy and crunchy, this red cabbage slaw is easy to make and so delicious! This side dish has a

short ingredient list and comes together in a flash.

Ingredients

8 cups thinly sliced red cabbage (1 medium cabbage, about 2 1/2 pounds)

¼ red onion

½ cup mayonnaise (or vegan mayo)

2 tablespoons apple cider vinegar

2 tablespoons sugar or maple syrup

½ teaspoon dried dill

½ teaspoon celery seeds

1 teaspoon kosher salt

Fresh ground black pepper

Instructions

Thinly slice the red cabbage. Thinly slice the onion into slivers.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, dried dill, celery

seeds, kosher salt, and fresh ground black pepper.Add the cabbage and red onion and toss to combine. Serve immediately or refrigerate until  serving. Store refrigerated for up to 4 days.

Three Bean Salad

Yield: 8

Ingredients

15-ounce can kidney beans

15-ounce can white beans or pinto beans

15-ounce can green beans

15-ounce can wax beans (or another 15-ounce can green beans)

1/2 medium white onion

1/4 medium red onion (optional)

2 tablespoons chopped curly parsley (or Italian parsley)

½ cup white vinegar*

¼ cup olive oil

2 tablespoons granulated sugar

¼ teaspoon each dried dill and garlic powder

1 teaspoon kosher salt

Fresh ground black pepper

Instructions

Drain and rinse the beans.

Thinly slice the onions ,Finely chop the parsley.

In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher

salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for

best results refrigerate for 1 hour to allow the salad to marinate.Store leftovers refrigerated for

up to 5 days.

Cucumber, Tomato and Avocado Salad

Yield: 4 to 6

This cucumber tomato avocado salad is a healthy side dish that takes no time to put together!

Ingredients

1 medium red onion

3 large ripe tomatoes, multicolored if desired

2 avocados

1 medium cucumber (we like English cucumbers)

2 tablespoons chopped cilantro

¼ cup lime juice

¾ teaspoon kosher salt

⅛ teaspoon red pepper flakes

Instructions

Slice the onion into thin slivers and soak it in water while chopping the remaining ingredients (to

reduce the strong flavor).

Meanwhile, chop the cucumbers into bite-sized chunks. Chop the avocado. Cut the tomatoes into

wedges, leaving the seeds intact. Finely chop the cilantro.

Combine all ingredients in a bowl and stir gently to combine. Serve immediately with a slotted

spoon (or allow to stand at room temperature until serving). There will be liquid in the bottom of

the bowl, which is ok. Leftovers do not keep well, so eating the day of is recommended!

 Tuna Salad

Serving 6

Ingredients

1/4 cup thinly sliced red onion (from 1 small onion)

1/4 cup red wine vinegar

1 1/2 tablespoons fresh lemon juice (from 1 lemon)

1 tablespoon Dijon mustard

1 teaspoon honey

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

5 tablespoons extra-virgin olive oil, divided

3 (6.7-ounce) jars oil-packed tuna (such as Tonnino), drained and flaked into large pieces

1 (6.7-ounce) jar pitted Castelvetrano olives, drained and roughly chopped (about 1 cup

1 (8 1/2-ounce) jar oil-packed sun-dried tomato halves, drained and roughly chopped (about 1

packed cup)

3 large celery stalks with leaves, thinly sliced (about 1 1/4 cups)

1/2 cup loosely packed fresh basil leaves, roughly chopped (from 1 [1/2-ounce] package)

Directions

Place onion in a small bowl, and add red wine vinegar; set aside.

Whisk together lemon juice, mustard, honey, salt, pepper, and 3 tablespoons of the olive oil in a

large bowl. Fold in tuna, olives, sun-dried tomatoes, celery, and basil. Drain onions, and fold into

tuna mixture. If serving immediately, drizzle remaining 2 tablespoons oil over tuna salad, folding

to coat. (Alternatively, cover tuna salad, and refrigerate until ready to serve. Drizzle with

remaining 2 tablespoons olive oil, folding to coat just before serving.)

Roasted Hot Honey Sweet Potato Salad

Serving 4

Ingredients

1 cup water

2 tablespoons granulated sugar

¾ cup, plus 2 tablespoons apple cider vinegar, divided

2 ¼ teaspoons kosher salt, divided

1 medium-size (about 8 ounces) red onion, sliced (about 1 1/2 cups)

2 pounds sweet potatoes, peeled and cut into 1/2-inch half-moons (6 cups)

1 teaspoon smoked paprika

½ teaspoon ground cumin

4 tablespoons olive oil, divided

3 tablespoons hot honey

1 tablespoon whole-grain Dijon mustard

¼ teaspoon black pepper

½ cup chopped fresh flat-leaf parsley

½ cup toasted pecan halves

Directions

Preheat oven to 425°F. Stir together water, sugar, 3/4 cup of the vinegar, and 1 teaspoon of the

salt in a small saucepan; bring to a boil over high. Reduce heat to medium-low; simmer,

undisturbed, until sugar is dissolved, 2 to 3 minutes. Remove from heat. Place onion slices in a

heatproof jar or bowl; carefully pour pickling mixture over onion, ensuring slices are fully

submerged. Seal jar with lid, or cover bowl with plastic wrap; let stand at room temperature until

ready to use.

Toss together sweet potatoes, smoked paprika, cumin, 1 teaspoon of the salt, and 2 tablespoons

of the oil in a large bowl until well combined. Arrange sweet potatoes in an even layer on a

baking sheet. Roast in preheated oven until fork-tender, 20 to 25 minutes. Remove from oven,

and set aside.

Whisk together hot honey, mustard, pepper, and remaining 2 tablespoons vinegar, 1/4 teaspoon

salt, and 2 tablespoons oil in a large bowl until smooth and combined. Drain pickled onion to

measure 1/2 cup drained onion; reserve remaining pickled onion and pickling liquid in a sealed

jar in refrigerator up to 1 month. Add sweet potatoes, parsley, and drained pickled onion to hot

honey mixture in bowl; toss until evenly combined. Sprinkle salad with pecans, and serve.

Cucumber Salad

Ingredients

4-6 servings

1 pound seedless cucumbers, thinly sliced crosswise on a mandoline

1 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

2 1/2 tablespoons red wine vinegar

1/2 small onion, thinly sliced

Gather the ingredients. In a medium bowl, toss the cucumber slices with the sugar and salt; let

stand for 5 minutes. Stir in the vinegar and onion. Refrigerate for 10 minutes, then serve.

 Vegetable Rainbow Salad

6 servings

Ingredients

6 purple pearl onions, root ends trimmed

6 small red radishes, tops trimmed to 1/3 inch and radishes halved lengthwise

2 small lime radishes, sliced 1/4 inch thick

1 medium watermelon radish, halved lengthwise and sliced crosswise 1/4 inch thick

1 cup unseasoned rice vinegar

2 tablespoons sugar

Kosher salt

10 baby beets of varying colors (about 6 ounces), scrubbed

5 medium carrots of varying colors (about 6 ounces), tops trimmed

3 tablespoons extra-virgin olive oil

1 small purple sweet potato (about 4 ounces)

1/2 cup vegetable oil, plus more for rubbing

3 heads baby orange cauliflower (6 ounces total), cut into 3/4-inch florets

1/2 small head Romanesco broccoli (about 2/3 pound), cut into 3/4-inch florets

1 small chipotle chile in adobo

1 tablespoon yellow miso paste

1 tablespoon honey

4 cups escarole (from about 2 heads),tender white and light green leaves only, cut into bite-size pieces

1 cup pea shoots

1/2 cup cooked black quinoa

Directions

In a small saucepan of salted boiling water, blanch the pearl onions for 3 minutes. Drain the

onions and cool them under running water. Slip off the skins and pack the onions into a small

heatproof jar. Pack each type of radish into separate small heatproof jars. In the same saucepan,

combine 3/4 cup of the rice vinegar with the sugar, 2 tablespoons of salt and 1 cup of water and

bring to a boil. Pour the hot brine over the jarred onions and radishes and let stand at room

temperature for 3 hours.

Preheat the oven to 400 degrees. Place the beets and carrots on 2 separate sheets of foil and

drizzle them with 2 tablespoons of the olive oil. Fold up the edges of the foil sheets to make two

sealed packets. Rub the sweet potato with vegetable oil, prick it all over with a fork and set it on

a sheet of foil. In a medium baking dish, toss the cauliflower and broccoli florets with the

remaining 1 tablespoon of olive oil. Roast the cauliflower and broccoli for about 12 minutes, the

sweet potato for about 30 minutes and the carrots and beets for about 35 minutes, until they are

all tender. Let the roasted vegetables cool slightly.

Using paper towels, rub off the beet and carrot skins; quarter the beets and halve the carrots. Peel

the sweet potato and cut it into 1/2-inch-thick rounds.

In a mini food processor or blender, puree the chipotle chile with the yellow miso paste, honey

and the remaining 1/4 cup of rice vinegar. With the machine on, add the 1/2 cup of vegetable oil

in a thin stream and process until emulsified. Season the dressing with salt.

Drain the pickled vegetables. Slice the pearl onions 1/4 inch thick. In a serving bowl, combine

the pickled and roasted vegetables with the escarole, pea shoots and cooked black quinoa. Add

1/4 cup of the dressing and toss gently. Serve the salad right away, passing the remaining

dressing on the side.

Couscous and Tomato Salad with Arugula Pesto( Israel)

Ingredients

Serving 8

6 cups packed arugula (6 ounces), plus whole leaves for garnish

2 cups Israeli couscous (12 ounces)

1/2 cup extra-virgin olive oil, plus more for drizzling

1/4 cup pine nuts

4 garlic cloves, chopped

1/4 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

1 1/2 pints red cherry tomatoes, halved

4 yellow or orange tomatoes, cut into 1-inch dice

Directions

Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10

seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop

the cooking, then drain.

Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally,

until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet.

Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room

temperature.

In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2

minutes. Let cool.

Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food

processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine

nuts are finely chopped. Season the pesto with salt and pepper.

Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes.

Garnish with the arugula leaves and serve.

Chicken Salad

Ingredients

½ cup blanched slivered almonds

½ cup mayonnaise

1 tablespoon lemon juice

¼ teaspoon ground black pepper

2 cups chopped, cooked chicken meat

1 stalk celery, chopped

Directions

Place chicken salad ingredients in various bowls.

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently.

Watch carefully, as they burn easily. chopped almonds roasting on a skillet.

Mix together mayonnaise, lemon juice, and pepper in a medium bowl.

Macaroni Salad

Ingredients

8 oz dry macaroni noodles (227g)

½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)

¾ cup finely diced red bell pepper about ½ pepper (100g)

⅓ cup thinly sliced celery about 1-2 stalks (55g)

⅓ cup finely diced red onion (45g)

2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

¾ cup mayonnaise I use olive oil mayo (175g)

¼ cup sour cream (70g)

2 Tablespoons sweet pickle juice

1 Tablespoon red wine vinegar*

1 Tablespoon granulated sugar

2 teaspoons dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon garlic powder

⅛ teaspoon crushed red pepper optional

Instructions

Prepare macaroni noodles according to package instructions. Drain and rinse immediately with

cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.

In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and

eggs. Stir until well-combined. Set aside and prepare your dressing.

Dressing:

To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar,

sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if

using) in a medium-sized bowl. Whisk until ingredients are well-combined.

Pour dressing over your macaroni salad ingredients and toss until well-combined.

For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more

before serving and enjoy!

AUTHENTIC SALADS FROM AROUND THE WORLD

Indonesian gado gado salad – salad with boiled vegetables and spicy peanut sauce.

Caesar salad – a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon

juice, egg, Worcestershire sauce, anchovies, garlic, and black pepper.

Greek salad – a salad made with tomatoes, onions, feta cheese, olives, and cucumbers, dressed

with olive oil and vinegar.

Nicoise salad – a salad made with tomatoes, hard-boiled eggs, anchovies, and olives, typically

served on a bed of lettuce.

Thai papaya salad – a spicy salad made with shredded green papaya, chilies, garlic, and fish

sauce.

Israeli salad – a simple salad made with diced tomatoes, cucumbers, and onions, dressed with

lemon juice and olive oil.

Korean seaweed salad – a salad made with boiled seaweed, sesame seeds, and a variety of

seasonings.

Italian panzanella – a bread and tomato salad made with stale bread, tomatoes, onions, and basil,

dressed with olive oil and vinegar.

Vietnamese chicken salad – a salad made with shredded chicken, herbs, and a variety of

vegetables, dressed with a spicy and tangy dressing.

Moroccan carrot salad – a salad made with grated carrots, raisins, and a variety of spices, dressed with lemon juice and olive oil.