Epimeles

the Pence family cookbook

Recipes Tagged with “Salad”

Cucumber and Baby Pea Salad

Side Dish Cucumber Peas Salad Untested

Ingredients

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Preparation

In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Food & Wine


Grilled Carrot Salad

Side Dish Carrot Salad Untested

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon ground fennel
  • 1 tablespoon ground coriander
  • 2 garlic cloves, thinly sliced
  • 4 thyme sprigs
  • 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons sherry vinegar
  • 1 tablespoon water
  • 2 tablespoons marcona almonds, plus chopped almonds for garnish
  • 5 ounces baby arugula

Preparation

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Food & Wine


Summer Farro Salad

Main Course Side Dish Farro Salad

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, quartered
  • 1 small carrot, halved
  • 1 celery rib, halved
  • 12 ounces farro (1 3/4 cups)
  • 5 cups water
  • Kosher salt
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh basil

Preparation

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Food & Wine


Beet and Carrot Salad with Goat Cheese Puree

Side Dish Beet Carrot Chevre Salad

Ingredients

Puree

  • 1 pound cauliflower florets
  • 3/4 cup heavy cream, warmed
  • 8 ounce goat cheese

Beets

  • 2 pounds beets
  • 4 parts red wine vinegar
  • 3 parts extra virgin olive oil

Carrots

  • 1 pound carrots, shaved on a mandolin

Shallots

  • 2 shallots, peeled and thinly sliced into rings
  • 1/2 cup vegetable oil

Oil

  • 2 parts canola oil
  • 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville


Field Pea Panzanella Salad

Side Dish Peas Salad Untested

Ingredients

  • 2 cups day-old bread, cut into 1-inch dice
  • 1 tablespoon olive oil
  • 2 pounds cooked field peas (crowder, black-eye, lady-peas)
  • 1 cup thinly sliced green onions
  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup peeled, diced cucumber
  • 1/2 cup chopped banana peppers
  • 1/4 cup each chopped rosemary and parsley
  • 2/3 cup olive oil
  • 1/2 cup sherry or balsamic vinegar
  • 1 tablespoon local honey
  • 1 teaspoon kosher salt

Preparation

Preheat oven to 275 degrees. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course.

Edible Nashville


Brennan’s Shrimp Remoulade

Main Course Side Dish Cajun Dressing Salad Shrimp Untested

Ingredients

  • 1⁄4 cup ketchup
  • 1⁄4 cup prepared horseradish
  • 1⁄4 cup creole mustard
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons white vinegar
  • 1⁄2 lemon, juice of
  • 1⁄2 cup finely chopped green onion
  • 1⁄4 cup finely chopped celery
  • 1⁄4 cup finely chopped parsley
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 1⁄8 teaspoon cayenne peppe
  • 1⁄4 teaspoon salt
  • 1 dash Tabasco sauce
  • 1 fresh egg (or pasteurized equivalent)
  • 3⁄4 cup vegetable oil

Preparation

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Food.com


Cobb Salad

Main Course Bacon Dressing Salad

Ingredients

Dressing:

  • 3⁄4 cup canola oil
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 cup red wine vinegar
  • 1 tbsp. fresh lemon juice
  • 3⁄4 tsp. dry mustard
  • 1⁄2 tsp. Worcestershire
  • 1⁄4 tsp. sugar
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Salad:

  • 1⁄2 head iceberg lettuce, cored and shredded
  • 1⁄2 head romaine lettuce, chopped
  • 1⁄2 bunch watercress, some of the stems trimmed, chopped
  • 2 oz. blue cheese, preferably Roquefort, crumbled
  • 6 strips cooked bacon, roughly chopped
  • 3 hard-boiled eggs, peeled and cut into 1⁄2" cubes
  • 2 medium tomatoes, peeled, seeded, and cut into 1⁄2" cubes
  • 1 boneless skinless chicken breast, cooked and cut into 1⁄2" cubes
  • 1 avocado, peeled, pitted, and cut into 1⁄2" cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced chives

Preparation

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Saveur


Farro Salad with Asparagus

Main Course Side Dish Asparagus Farro Salad Untested

Ingredients

  • 6 oz. asparagus, trimmed and cut into 1-inch lengths
  • 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths
  • Salt and pepper
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. minced shallot
  • 1 tsp. Dijon mustard
  • 1 1/2 c. farro, cooked to package directions, cooled
  • 6 oz. cherry tomatoes, halved
  • 3 tbsp. chopped fresh dill
  • 2 oz. feta cheese, crumbled (½ cup)

Preparation

1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.

2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.


Smashed Chinese Cucumber Salad

Side Dish Chinese Cucumber Salad

Ingredients

  • 5 cucumbers
  • 1/2-1 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp granulated sugar
  • 1 tsp red pepper flakes

Preparation

1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice into bite sized pieces approximately 1/2 inch wide and 1 inch long.

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Kirbie Cravings


Thai Quinoa Salad

Main Course Side Dish Quinoa Salad Thai Untested

Ingredients

For the Salad

  • 1 cup quinoa, rinsed
  • 1/2 teaspoon salt
  • 1 red bell pepper, cut into bite-sized strips
  • 1 carrot, peeled and grated
  • 1 English cucumber, seeded and diced
  • 2 scallions, white and green parts, finely sliced
  • 1/4 cup freshly chopped cilantro
  • 2 tablespoons fresh chopped mint or basil

For the Dressing

  • 1/4 cup freshly squeezed lime juice, from 3-4 limes
  • 2 1/2 teaspoons Asian fish sauce
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1/4 teaspoon crushed red pepper flakes

Preparation

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. (If necessary add 1-2 tablespoons more water in cooking.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary. Chill.

Once Upon a Chef