Kale & Roasted Cauliflower Salad

This is a great recipe from Broccoli, Love and Dark Chocolate

Printable Recipe

Prep time: 20 minutes
Roasting time: 20 minutes
Serves 4-6

Ingredients:
Roasted Cauliflower:
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
3 cloves of garlic, finely minced
freshly ground black pepper
1 large head of cauliflower, cut into bite size pieces
1/4 cup freshly grated Parmesan cheese
Salad:
1 bunch of kale, leaves stripped from stalks & chopped
Dressing:
1 tbsp extra virgin olive oil
2 tsp lemon juice (I used a little more than 1 tbsp)
1 tsp maple syrup (I used 2 tsp)
freshly ground black pepper

Directions:
1. Preheat oven to 425F/220C and line one rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together oil, juice, garlic and pepper.

3. Cut cauliflower into bite size florets and add to the bowl, tossing well.

4. Arrange the cauliflower in a single layer on the baking sheet.  (Note:  if the cauliflower looks dry, drizzle with a little more oil).   Roast for 20-25 minutes (depending on the size of the pieces), flipping the florets halfway through.  The cauliflower should be tender crisp when done and a bit charred.

5.  As soon as the cauliflower comes out of the oven, toss with Parmesan cheese.

While the cauliflower is roasting, prepare the kale & dressing.

1. In a large serving bowl, whisk together the oil, lemon juice, maple syrup and pepper.  Taste for seasoning.  Add the chopped kale  using your hands to massage the dressing into the kale until fully coated.

2.  Add the roasted cauliflower to the kale and toss to combine.  Serve immediately.

RUTH'S NOTES:
1. I prepared the roasted cauliflower in the morning (it's been hot here) and quickly ran it under the broiler for a couple of minutes before adding to the dressed kale before serving.

2.  This is great cold the next day and my daughter added some sunflower seeds and barberries (soaked first in hot water with a pinch of sugar & drained).   I'll have to try that next time.  No barberries... no worries.  Raisins, cranberries or currants would work too.

Fall Harvest Salad with Maple Apple Cider Vinaigrette

It's a terrible photo, everyone was in too big a hurry to eat.  No time for good photography, but a spectacularly delicious recipe adapted from Chef Michael Smith

Printable Recipe

Prep time: 20 minutes
Assembly & Serve: 5 minutes
Serves 6+ (depending on what you're serving it with)

Ingredients:
Roasted Pumpkin seeds: last for at least 1 month, great sprinkled on roasted salmon too
2 cups pumpkin seeds, shelled
1 tbsp salt
2 cups water
1 cup brown sugar
1 tbsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
Dried fruit:
1 cup either/all dried cherries, blueberries &/cranberries
1/2 cup brown sugar
1/2 red wine vinegar
Salad:
Your favorite mixed greens (my very technical measurement (1 large double handful per person)
1/4 red cabbage very thinly sliced (I love my mandolin for this job)
Handful of arugula leaves
1/2 cup shredded carrot
1 tangy, juicy apple (I love crunchy MacIntosh or Honey Crisp), thin julienne strips (another mandolin job)  or shredded
handful of pomegranate seeds (optional, but delicious)
Apple Cider Vinaigrette: This makes a lot of dressing, but keeps well
1 cup good extra virgin olive oil
1 tbsp Dijon (I love Kozlik's Amazing Maple or Balsamic Fig & Date or Honey & Lime mustard)
1/2 cup maple syrup
1/2 cup apple cider vinegar (I love Boates Farm Balsamic style)

Directions:
Pumpkin seeds:
1. Preheat oven to 350F/175C and line a rimmed baking sheet with parchment.

2. In a small saucepan, bring water, salt, brown sugar to a boil.  Add cinnamon, allspice, cloves and pumpkin seeds, tossing well.  Simmer for 10 minutes.  Strain.

3. Scatter seeds on the prepared baking sheet and bake until lightly toasted and crunchy (about 15 minutes or so).  Toss after 10 minutes.   Allow to cool completely before adding to the salad.

These can be made in advance and they keep well for at least a month.

Dried fruit:
Combine your choice of dried fruit with vinegar and sugar and let stand for at least 30 minutes.  Strain before using.  These can also be made ahead of time and kept in a sealed container.

Apple Cider Vinaigrette:
Place everything in a 2 cup mason jar and shake vigorously until emulsified.
Note: According to Chef Michael, this keeps for months in the fridge.  Frankly, we found it addictive, so it really never lasted very long.

Salad assembly:
Toss greens, cabbage, carrots, apple in a large serving bowl.  Scatter seeds and dried fruit and drizzle some dressing.  Toss again and serve.

Greek Style Eggplant Salad

Adapted from A La Grecque: Our Greek table

Printable Recipe

Prep time: 5 minutes
Grill/broil time: 20 minutes + depending on size & firmness of eggplant
Drain time: at least 1 hour
Last Prep time: 5 minutes

Makes 1lb/450g

Ingredients
3 large firm eggplant
2-3 large cloves garlic, finely chopped
1/2 cup fresh flat leaf parsley, finely chopped
4oz/125ml good quality extra virgin olive oil
freshly ground black pepper
4oz/125g feta cheese, crumbled
juice of 1/2-1 lemon (my addition, as I like my eggplant salad tangy)

Directions:
1. Prepare grill or preheat oven to broil with rack about 6" from top.  If using your oven, line a rimmed baking sheet with foil for easy clean up.

2.  Prick the eggplants all over with a sharp knife.  Cook until the skin is charred and the flesh soft.  Turn the eggplants occasionally.  You want it charred NOT burnt and the flesh evenly cooked through.

3. Peel the skin immediately.  The book suggests doing it under cold running water, but I chose to wear my silicone oven mitts instead.  Place the peeled eggplant in a colander and allow to drain for at least 1 hour.

4. Roughly chop the eggplant and place in a bowl with the oil, pepper, garlic and parsley and mix well.  Taste for seasoning.  This is when I add lemon juice to taste.    Fold in crumbled feta and serve.

This is a great appetizer, side dish for picnics and bbqs.

Shredded Kale & Quinoa Salad with Tahini Dressing

from Foodess 
This time served with some roasted halibut fillets sprinkled with a drizzle of olive oil, aleppo pepper, dried oregano and a squeeze of lemon juice. 

Printable Recipe

Prep time: 5-30 minutes (5 if you have cooked quinoa in the fridge - 30 if you need to prepare some and allow it to cool)

Serves 4

Ingredients:
2-3 cups cooked quinoa (3/4 cup quinoa + 1 1/2 cup water or broth)
1 bunch Russian Kale (or whatever kale you prefer), stems removed and leaves thinly sliced across - chiffonade
Dressing:
1/4 cup tahini, well stirred
2 tbsp good extra virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 large clove garlic, minced
1 tsp sugar
1 tsp salt
1/4 cup dried currants
1 tbsp toasted sesame seeds


Directions:
1. If need be cook quinoa - I use a little less than double the quantity of broth (or water) to dried quinoa.  MOST IMPORTANT: since the quinoa has a very bitter coating, it is critical to rinse the quinoa well.  Place in a strainer and run cold water over for several minutes, stirring to ensure the bitterness is gone before adding the quinoa to boiling broth.  Stir quinoa into broth, bring back to a boil.  Reduce heat to low and cover.  Cook until the liquid is absorbed - about 15 minutes or so.   Allow to cool before preparing the salad.

2. In a serving bowl, mix all the dressing ingredients well.  Add the shredded kale and 2 cups, cooked quinoa (save the rest in the fridge for another dish) and toss well.  Taste for seasoning.   I actually added the currants and sesame seeds at the same time, but the original recipe suggests you sprinkle them on top.  I'm sure it would look prettier, but the taste factor was quite delicious with my goof.

A perfect side for grilled fish, meat or chicken or as a simple vegetarian main course.

Crunchy Roasted Salmon over Mixed Greens & Fennel Salad

Inspired by Chatelaine Magazine & fineCooking 

Printable Recipe

Prep time: 5 minutes 
Roasting time: 15-20 minutes 
Serves 2 

 Ingredients: 
2 salmon fillets, skin left on, scales removed
olive oil to prepare pan plus enough for drizzling over breading
Breading:
1/4 cup either Panko bread crumbs or whole wheat matzo meal
2 tbsp finely chopped Italian/flat leaf parsley
1 tbsp lemon zest
freshly ground black pepper

Pimenton/smoked paprika to sprinkle over the breading
Salad:
2 big handfuls of baby mixed greens
1/2 bulb fennel root, very finely sliced across (I use a mandoline for this)
Dressing:
3 tbsp champagne or balsamic style apple cider vinegar (this time I tried a combination)
2 tbsp fresh orange juice
1 tsp orange zest
1/4 cup dried cherries, coarsely chopped
freshly ground black pepper to taste
5 tbsp good olive oil

Directions:
1. Preheat oven to 425F/210C and coat the bottom of a baking dish large enough to hold the salmon fillets.

2. Prepare the dressing - combine all the dressing ingredients in a small bowl.  Mix well and set aside.

3. In another small bowl, combine all the breading ingredients and set aside.

4. Rinse the salmon fillets and pat dry.  Place in oiled baking pan and top with breading.  Drizzle with more olive oil and sprinkle with paprika.  Roast until the fish is cooked in the center - NOTE: a knife tip stuck in the center should come up very warm to the touch.  When cut, the center should be light pink but still moist. This could take from 15-20 minutes depending on the thickness of the fillets.

5. Prepare the salad while the fish is roasting.  Place the mixed greens and thinly sliced fennel in a serving bowl.  Strain the dressing into a small bowl, and place some of the chopped cherries over the salad.  Mix the dressing and taste for seasoning.  The cherries will have added a wonderful dimension to the dressing.  I like my dressing tangy so I added more apple cider vinegar.    Toss some dressing over the salad and adjust seasoning to your taste.

Simplest, tastiest dinner you'll ever prepare.

Chickpea & Fennel Salad with Arugula

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 24 plus 1 hour cooking for chickpeas

                5-10 minutes plus 1 hour fridge time for salad

Plating time: 5 minutes

Serves 4

Ingredients:

1/2 lb/250 g dried chickpeas
Sea salt
enough water to cover the chickpeas plus 2 inches
Salad:
2 bulbs fennel
1/3 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
Juice of 1 lemon
1-2 handfuls baby arugula (Chef Laurent Gras used 1 bunch watercress, 1 head frisée or curly endive)
1/4 cup fresh parsley, finely chopped (the chef used 4 sprigs fresh dill)
1/2 lb/250g Saint-Maure, aged 3 to 4 weeks, or other flavorful goat cheese rolled in ash which I couldn't find so I used feta crumbled.

Directions:

Chickpeas

I had to share Chef Laurent's method to prepare the chickpeas - they were so good, I'm never going back to canned)

1. One day prior to serving the salad, cover the chickpeas with at least two inches ofcold water. Add 4 teaspoons (20 g) sea salt and let sit overnight at room temperature.

2. Drain and rinse the chickpeas before cooking. Place the drained, soaked chickpeas in a pot and cover with mineral or tap water. 

3. Bring to a boil, turn down the heat, and simmer for 1 hour. Using a perforated spoon, skim the froth that forms at the surface of the water. Season the chickpeas with fine salt when they are soft. Let cool to room temperature in the cooking water. Drain.

Salad:

1. Remove the outside layers of the fennel, which are usually not as tender as the center layers or “heart.” Reserve the outer pieces for another use. You should have about a little less than 1/2 lb/200g of fennel hearts.

2. Split the fennel lengthwise and wash under cold, running water. Pat dry. Slice the fennel very thinly with a sharp knife or mandolin. Place the slices in the serving dish and season with the olive oil, sea salt, and freshly ground black pepper. Squeeze the lemon juice over and toss the fennel. Taste to adjust the seasoning. Add the cooked chickpeas and toss well. 

3. Cover and refrigerate for 1 hour to allow the chickpeas to absorb the seasoning.  Overnight works too!

4. Prepare the salad greens and herbs - wash, spin dry and set aside.

5. I just crumbled the feta, or slice the Saint-Maure into thin slices.

6. Add greens to the chickpeas and fennel, and toss, being careful not to damage the leaves. Taste and adjust the seasoning. 

7. Transfer to a serving platter and evenly distribute the cheese throughout the salad.

Maple Smoked Salmon Pasta Salad

Printable Recipe


Prep time: 10 minutes
Cooking time: as per pasta package
Resting time:  If you like your pasta warm, eat immediately.  If not, leave on counter until room temperature or even overnight in the fridge.   Great for picnics
Serves 4

Ingredients:
2 cups small pasta - I used Colavita - twirly Cavatappi
and the rest really don't have any measurements - use as much or as little as you like
Goat cheese (I used about 1/4 cup crumbled Ran-Cher Goat Cheese with chives
1/2 cup sweet red peppers, finely diced
2 tbsp or so garlic scapes, finely chopped
maple smoked salmon - about 1 cup, coarsely crumbled
baby Swiss Chard, roughly torn and stem/spine removed
5-6 large basil leaves, chiffonade (rolled like a cigar and thinly sliced across)
Dressing - more of a drizzle of really good olive oil, a couple of splashes of Vilux Champagne vinegar and some grindings of freshly black peppercorns.

Directions:
1.  Cook the pasta in a large pot of boiling salted water as per package directions.
2. While the pasta is cooking combine everything except the dressing (oil, vinegar & pepper) and toss.
3.  Drain the cooked pasta and add to the salad ingredients.  This will slightly wilt the Swiss chard and melt the cheese.
4.  Drizzle the olive oil and vinegar and taste for seasonings.   Always better to start with a little and add, than to add to much of either at the beginning.

Shaved Asparagus & Fennel Mimosa Salad

From LCBO's Early Summer Issue


Printable Recipe


Hands-on time: 15-20 minutes 
Servings: 6-8 

Ingredients:Lemon Aioli Dressing
1/4 cup mayonnaise
2 tbsp lemon juice
1 clove garlic, finely chopped
1/4 tsp grated lemon zest
2 tbsp grated Parmesan
3 tbsp olive oil
salt and freshly ground pepper
Salad
1 lb/450 g thick spears of asparagus, ends snapped off
1/2 head fennel root
1/4 cup chopped chives
yolk of 1 hard boiled egg, grated

Directions:
DressingCombine all the aioli ingredients and whisk in the olive oil.  Season with salt and pepper.  Or you could use a small mason jar and shake until well blended.
Salad
1. Use a vegetable peeler to shave asparagus into long ribbons


2.  Remove the core of the fennel half and shave on a mandolin or using a very sharp knife and slice thinly. Combine vegetables in a bowl and season lightly with salt and pepper.  Toss with the aioli.


3.  Arrange on a platter.  Sprinkle with chives and grate egg yolk over top. 

Chickpea Salad with Lemon, Parmesan & Fresh Herbs

From Bon Appetit , April 2011

Printable Recipe

Prep time: 5 minutes Can be made ahead or eaten right away
< Serves 2- 4

Ingredients:
1 (19oz/540ml) can, chickpeas, rinsed & drained
2 tbsp fresh basil, chopped
2 tbsp fresh flat leaf/Italian parsley, chopped
2 tbsp fresh lemon juice
1-2 tbsp extra virgin olive oil
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
Pinch of kosher or sea salt

Directions:
1. Combine all the ingredients in a large bowl. Toss, taste & adjust for seasonings.

Indian Spiced Coleslaw

From Canadian Living: The Barbecue Collection

Printable Recipe

Prep time: 5-10 minutes
Fridge time: 30 minutes to 4 days
Serves 8-12

Ingredients:
8 cups shredded cabbage ( I used a small cabbage and didn’t exactly measure)
1 cup shredded carrots
½ cup coarsely chopped red onion
1 jalapeno pepper, seeded and finely chopped (the book called for 2 green hot peppers)
2 tbsp vegetable oil
1 tbsp black/brown mustard seeds
1 tsp cumin seeds
½ cup lemon juice
2 tbsp balsamic apple cider vinegar (the book called for malt vinegar)
½ tsp salt (I just used a pinch)
Pinch of granulated sugar
½ cup fresh cilantro/coriander leaf, chopped
¼ cup fresh mint leaves, chopped

Directions:
1. I shredded the cabbage and carrots in my food processor, but you could finely slice the cabbage with a mandolin or good sharp knife. I pulsed the jalapeno pepper and onion in the food processor. The entire slicing/chopping process took 2 minutes… I love my new Cuisinart with 2 bowls and multiple shredding/slicing blades!

2. Transfer to a large bowl and set aside.

3. In a small skillet, heat the oil over medium heat. Add the mustard & cumin seeds. Fry until mustard seeds turn grey and start to pop (about 1 minute). Scrape out and pour over the cabbage mixture.

4. In a small bowl, whisk together lemon juice, vinegar, salt & sugar. Toss with cabbage. Let stand for at least 30 minutes or up to 4 days in the fridge.

5. Just before serving, toss in the chopped cilantro and mint.

Spring Salad with Creole Shrimp & Homemade Croutons

Printable Recipe

Prep time: 20 minutes
Serves 2 as a main course, 4 as a side dish

Ingredients:Salad
Mixed greens, 1-2 cups per person I used a “spicy” greens mix from one of my favorite farmers (Hutten family farm)
1 small bunch of arugula
½ sweet red pepper, julienned
Small handful of fresh mint leaves, torn
Some green tops of green garlic
8 leftover boiled new potatoes (this time tossed with green garlic & butter the night before)
8-10 large shrimp, tossed with 1 tsp Creole seasoning (or your favorite spicy rub)
Handful of toasted homemade croutons (this time tossed with olive oil, crushed garlic and chopped fresh herbs from my window sill – thyme, baby rosemary, oregano & basil leaves)
½ cup crumbled Dragon’s Breath Blue Cheese (or some other mild blue)
Dressing:
¼ cup extra virgin olive oil
2-3 tbsp champagne vinegar
Juice of ½ small lime
1 heaping tsp honey Dijon mustard
1 small clove garlic, crushed
1 tsp honey
Freshly ground black pepper to taste

Directions:
1. Whisk all the dressing ingredients together in a small bowl and taste for seasoning.

2. In a medium skillet, over medium high heat, toast the croutons for 5 minutes or until golden. Remove croutons to cool on a plate. Using the same skillet, sauté the seasoned shrimp until they turn pink (3 minutes or so). Remove them to a plate to cool as well. Again, in the skillet, heat the potatoes until they crisp (2-3 minutes). Allow them to cool before adding to the salad.

3. Place all the greens, cheese and red pepper in a serving bowl. Once the shrimp, croutons & potatoes have cooled (5 minutes or less), add them to the salad. Toss with the dressing and serve.

Bitter Greens & Berries Salad with Citrus Dressing

Adapted from Occasions Spring 2011,( NSLC



Printable Recipe

Prep time: 10 minutes

Serves 8

Ingredients:
Salad:
6 -8 cups mixed greens (I used beet greens, arugula, pea shoots, some spice mixed greens from my favorite farmer – Ted Hutten)
1 small red onion, julienned
Fresh blueberries + strawberries, quartered (as many or few as makes you happy)
Sliced almonds, toasted

Citrus Vinaigrette:
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 shallot, finely chopped
1 clove of garlic, minced
2 cups extra virgin olive oil (not sure if I’ll use this amount, just remember 2-1 ration oil to citrus/vinegar)
¼ cup honey
¼ cup (or less) champagne vinegar
Fresh torn basil leaves

Directions:
1. Mix all the salad ingredients in a large serving bowl.

2. Place all the vinaigrette ingredients except the oil in a blender. Blend until combined.

3. Slowly add the oil through the feeding opening until the dressing emulsifies.

4. Taste for seasoning and toss with the salad.

Note: Many chefs suggest pouring a little dressing into the bowl before adding the salad. Toss and add a little more at a time. Remember, you want to taste the dressing, but you don’t want salad soup.

Marinated Hanger Steak with Borgonzola Cheese & Romaine Hearts

Marinated Hanger Steak with Borgonzola & Romaine Hearts
Adapted from Low-Salt DASH Dinners & Craig Flinn's awesome Vinaigrette

Printable Recipe

Hands-on time: 20 minutes
Marinating time: from 2 hours on the counter to 48 hours in the fridge (bring back to room temp before grilling
Cooking time: 10-20 minutes
Resting Time: 5 minutes
Serves 4 - 6

Ingredients:
Hanger steak (butchering how to) recipe works great with flank, skirt, tenderloin … and any grilling beef you choose.
Marinade:
½ cup red wine
1 tbsp olive oil
1 tbsp low sodium soy sauce
2 tsp dry mustard
2 tsp paprika
2 tsp dried thyme or rosemary
2 tsp dried basil
3 large cloves garlic, finely minced
2 tsp freshly ground pepper
Salad
Romaine hearts, torn into bite sized chunks
1 sweet red pepper, seeded and cut into chunks
1/2 cucumber, cut into chunks
Craig Flinn's vinaigrette
Dragon’s Breath Blue Cheese (from NS That Dutchman’s Cheese) or Borgonzola

Directions:
1. Prepare the hanger steak a la Dennis Johnston of fid resto in Halifax

2. In a large ziplock baggie, combine all the marinade ingredients and blend well. Add the prepared hanger steak (or whatever other cut you choose), coat well with the marinade and massage. You can let the meat marinate on the counter for a couple of hours before grilling or refrigerate for up to 48 hours. If refrigerating, bring the meat to room temperature before cooking.

3. To grill: bbq/ grill pan/ electric grill/ broiler… whatever you have – heat to high and grill for 3-4 minutes, turn the meat, lower the temp a bit and continue to grill for 4 minutes for medium rare. Hanger steak is thicker than flank steak, so you might have to lower the heat to medium and turn every 4 minutes until it's done to your liking.

4. Remove from the grill and place on a plate, flipping the hot side (closest to the grill) on top and refrigerate for 5 minutes. Then slice on the diagonal, across the grain to serve.

5. While the steaks are grilling, place the torn romaine hearts, and chunks of red peppers & cucumber into a large serving bowl. Toss with the vinaigrette.

6. Once the steaks are sliced, place them on top of the salad and crumble the cheese over top.

Aleppo Spiced Chickpea Salad

Aleppo Spiced Chickpea Salad
Adapted from, among others, this recipe from Kalyn's Kitchen

Printable Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Serves 4-6

Ingredients:
2 cans Chickpeas (garbanzo beans), rinsed well and drained
1-2 tbsp avocado oil ( good olive oil is fine too)
1 onion, finely chopped
1 large clove garlic, finely chopped or minced
½ tsp turmeric
1 tbsp aleppo spices or your favorite curry powder
¼ tsp cayenne pepper
4 tbsp fresh cilantro/coriander, finely chopped
2 tbsp lemon juice
sea salt to taste

Directions:
1. Heat the oil over a medium heat and add the chopped onion. Sauté until the onions are beginning to brown (about 4-5 minutes) and add the chopped garlic and continue to cook for another 2 minutes.

2. Add the spices (Aleppo or curry, turmeric & cayenne).toss and cook for another minute or until fragrant from all those wonderful spices. Add the drained chickpeas, lemon juice and cilantro. Toss and heat for a couple of minutes.

3. Remove from heat, taste and add some sea salt and extra lemon juice if needed. Allow the chickpeas to cool in a bowl for about 10-15 minutes and transfer to the fridge for another 15-30 minutes before serving.

4. Taste for seasoning and add more cilantro plus whatever seasoning seems missing.

This simple side is great for lunches as well. I particularly like it with Naan Bread and tt’s even better the next day!

Fennel & Citrus Salad

Fennel & Citrus Salad
From Quiches, Kugels, and Couscous

Printable Recipe

Prep time: 20 minutes plus 1 hour fridge time for the fennel

Serves 6-8

Ingredients:
1 fennel bulb, trimmed
4 pink grapefruits
5 oranges
1 tsp sugar (plus 1 tsp honey if you like it sweeter)
3 tbsp sherry vinegar
½ cup extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 handfuls of baby arugula (and/or mixed baby greens)
Finely grated zest of 1 lemon
2 tbsp fresh mint, chopped
2 tbsp fresh flat leaf/Italian parsley, chopped

Directions:
1. Using a mandolin (or very sharp knife, although I don’t recommend that), slice the fennel very thin horizontally. Transfer to a large bowl of ice water and refrigerate for at least 1 hour.

2. Cut the top & bottom off the grapefruit & oranges and peel, using a paring knife to cut away the rind and the pith. Over a large bowl, cut in between the white membranes and separate the segments (“flesh” only). Stir in the sugar, vinegar, olive oil and pepper, toss and taste. Note: This is where you would add honey and possibly more vinegar.

3. Just before serving, drain the fennel and pat dry. Add to the citrus mixture.

4. Place the arugula on a platter. Gently scoop the citrus, fennel mixture over the greens. Sprinkle with lemon zest, chopped herbs and serve immediately

Mache Lettuce Salad with Avocado Zest OIl Vinaigrette

Mache Salad with Avocado Oil Vinaigrette

Printable Recipe

Prep time: 5 minutes

Ingredients:
2-4 handfuls of mache lettuce (or your favorite)
Sweet red pepper, cut into julienne strips
Cucumber, thinly sliced
Vinaigrette:
¼ cup avocado zest oil
2-3 tbsp balsamic apple cider vinegar ( start with 2 tbsp and add more to your taste)
1 tsp Dijon mustard
Drizzle of honey (again, to your taste)

Directions:
1. Combine all the dressing ingredients in a small bowl. Taste for seasoning – I like to use a lettuce leaf to do the tasting. This makes sure the vinaigrette matches the flavor of the lettuce.

2. Place the salad greens, red pepper & cucumber in a large bowl, and toss with vinaigrette. Taste for seasoning. Just add enough vinaigrette to be able to taste it, not make the salad soupy.

Arugula Waldorf Salad with Apple Vinaigrette

Arugula Waldorf Salad with Apple Vinaigrette
Inspired by The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Printable Recipe

Prep time: 5 minutes

Serves 1 (just multiply as many times as necessary)

Ingredients:
Large handful or two of baby peppery arugula leaves
1 small shallot, peeled and thinly sliced or chopped (you decide)
Sprinkling of chopped, toasted walnut pieces (how much depends solely on you)
Shavings of Romano or Parmesano cheese
Thin half slices of tangy apple (I left the peel on for presentation. The touch of red to the salad makes it festive)
1 tbsp or so Apple Vinaigrette
Salt & freshly ground black pepper to taste

Directions:
1. To toast the walnuts, just heat a skillet over medium high heat and toast, dry until they become fragrant and start to brown (2 minutes or so). Watch them or they’ll scorch. Allow them to cool before adding them to the salad.

2. Place the salad greens in a bowl, sprinkle with walnut pieces, cheese shavings, shallots and toss with 1 tbsp of vinaigrette. Taste for seasoning adding salt and pepper as required. Just add enough dressing to be able to taste it, not make the salad soupy.

To serve, add a few more shavings and a grinding of pepper.

Tuna, White Beans & Olives Salad

Tuna, White Beans & Olive Salad
From Everyday Easy: 30 Minute Dinners

Printable Recipe

Prep time: 15 minutes

Serves 4

Ingredients:
1 (14oz/400g) can butter beans, drained – Ruth’s note: I couldn’t find these so just used 2 cans of navy beans
1 (14oz/400g) can cannellini beans, drained
2 (7oz/200g) cans tuna in olive oil, drained & coarsely flaked
2 tbsp white wine vinegar (actually I used quite a bit more, but be your own guide)
Salt & freshly ground black pepper
1 tsp whole grain mustard
½ tsp sweet paprika
12 black olives (I used oil cured Kalamata) pitted and coarsely chopped
2 tsp capers, drained

Directions:
1. Combine the beans and tuna in a large bowl. Add the vinegar, taste and season well with salt & pepper.

2. Stir in the mustard, paprika, olives and capers. Toss and taste. Season again as needed. Serve immediately. I served mine over a bed of tasty mixed greens, drizzled with olive oil and white wine vinegar.

The tuna salad can be refrigerated for a couple of hours until needed. Bring back to room temperature before serving.

Ruth’s note: Tastes great the next day too and is a perfect picnic lunch.

Mixed Greens with Asian Salad Dressing

Mixed Green Salad with Asian Dressing
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Norene Gilletz’ Food Processor Bible

Printable Recipe

Makes 1 cup

Prep time: less than 5 minutes

Ingredients:
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
Dressing:
2 cloves garlic
½ cup rice vinegar
¼ cup canola oil
¼ cup soy sauce
3-4 tbsp honey (to taste)
2 tbsp sesame oil
2 tbsp toasted sesame seeds

Directions:
1. Drop the garlic cloves through the feed tube of a food processor with a steel blade while the machine is running and process until minced. Add the remaining dressing ingredients and pulse until blended – 15 seconds or so.

Store in a glass jar in the fridge for up to 1 month. Shake well before using.

2. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with the dressing.

Great with roasted salmon or trout or even tossed with some pasta.

Sea Scallops, Pickled Beets & Goat Cheese Salad with Maple Buttermilk Dressing

Scallops, Pickled Beet & Goat Cheese Salad with Maple Buttermilk Dressing
From Fresh Canadian Bistro

Printable Recipe

Hands on time: 20 minutes
Serves 4

Ingredients:
1 cup pickled beets
2 cups Mache lettuce or baby arugula or other mixed greens
½ cup fresh goat’s cheese, crumbled
½ cup pecan pieces, toasted
2 green onion tops, sliced
2 tbsp canola oil
12 large sea scallops (under 10 per pound count)
Sprinkling of coarse sea salt or fleur de sel
½ cup Maple Buttermilk Dressing

Directions:
1. Lay the pickled beets in a straight line down the center of a serving platter. If you’ve made two or more beet varieties, alternate them on the plate. Sprinkle with a layer of Mache leaves. Crumble the goat cheese on top of the lettuce along with some pecan pieces and green onion slices.

2. Heat a cast iron or other heavy bottomed skillet (best not to use a non-stick pan) over high heat. Add the oil and sear the scallops on each side for 2 minutes (smaller scallops need less time.) Just remember not to crowd the pan or the scallops will stew rather than sear. Scallops are done when they are only slightly warm at the center, but golden on the surface. Sprinkle with sea salt.

Chef Craig’s perfect plating:
Place 3 scallops on the salad and drizzle a couple of tablespoons of the Maple Buttermilk Dressing on top. Serve immediately while the scallops are still warm.