Yield: 4 servings Time: 10 minutes This is a lovely winter salad, combining sour and sweet with the refreshing bite of grapefruit. There are two presentations – one is family style in a salad bowl, the other is portioned on a platter. Ingredients 2 pink or red grapefruits 2 medjool dates, pitted and thinly sliced […]
Salads
Rice and Chicken Salad
Easy, delicious, and easily adapted to be vegetarian by swapping tofu for chicken. Time: 45 minutesYield: 4-6 servings Ingredients 1 cup rice 1 teaspoon Dijon mustard 2 teaspoons red wine vinegar 1/3 c extra virgin olive oil 1/2 c fontina cheese, diced small 1/2 c black Greek olives, pitted and finely diced 2 tablespoons green […]
Zucchini and Fennel Salad with Pecorino and Mint
Yield: Serves 6 Time: 30 minutes Surprising in every way. Delicious, fresh, and bright. This can be easily halved, and served with slightly smaller portions for four. Ingredients 1-1/2 pounds zucchini 1/2 cup torn mint leaves 1 cup shaved aged pecorino Romano (or Parmesan) 1 small head fennel, cored and thinly shaved Juice of 1 […]
Lime Champagne Vinegar Dressing
This is my “house” salad dressing — there is always some in the fridge, and I use it on almost any type of salad (including grain salads). It is so easy to make salad dressing, especially this one. Yield: 1/2 cup Time: 5 minutes Ingredients 1 limes (about 1/8 cup) 1/8 cup champagne or white […]
Vietnamese Shaking Beef Salad
Yield: Serves 4 Time: San Francisco Chronicle’s Top Recipe 1999 This dish from Mai Pham makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well. It gets its unique flavor from a pungent dressing of lime juice, fish sauce, sugar, chile and garlic. Quickly sauteed strips of beef and […]
Roasted Corn Salad
Yield: 4-6 servings Time: 30 minutes Fantastic summer salad. I usually serve this with something coming off the grill, ie, burgers, salmon, pork tenderloin. Ingredients 6 ears corn kernels salt, pepper 1/4 cup olive oil 1/2 diced red pepper 1/2 red onion 1 anaheim chile, diced 1/2 cup cilantro 2 T rice wine vinegar 1 […]
Gordon’s Warm Brussels Sprout Salad with Bacon and Eggs
Yield: 8 servings as side dish (or 4 as main dish) Time: about 1 hour I first had this at a street fair in the Mission, outside of the former Gordon’s Restaurant site. Truly fantastic. Pro tip: do as much as possible a day ahead. I use a wok to cook the salad, and assuming […]
Spring Greens with Roasted Beets and Blood Oranges
Yield: 4 servings Time: This is a great salad. The beets and the blood oranges represent the best of the late winter vegetables. Ingredients 4 medium beets, trimmed 3 tablespoons olive oil 2 tablespoons Sherry wine vinegar or balsamic vinegar 1 1/2 tablespoons walnut oil or olive oil 8 cups mixed baby greens 2 blood […]
Fennel and Celery Salad
Yield: 4 to 6 servings Time: Ingredients 2 medium fennel bulbs, trimmed, some fronds reserved 3 celery ribs, trimmed 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice, more to taste Salt to taste 1/4 teaspoon black pepper, more to taste Freshly shaved Parmesan cheese Directions Cut fennel bulbs in quarters lengthwise, discarding […]
Bibb and Avocado Salad
Yield: 8 servings Time: 15 minutes Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm. Ingredients 1/4 cup fresh lemon juice 1/2 cup olive oil 2 (6- to 8-oz) firm-ripe avocados 3 heads Bibb lettuce (3/4 pound total), leaves torn if large […]
Huber Family Farm Always There Cole Slaw
This is my favorite vinegar-based cole slaw is great at a summer picnic or BBQ, though it’s also good on tacos, both fish and pork. Bonus, it can be stored in the fridge for at least a week. Any green cabbage will work in this recipe, although when available, I like to use Napa Cabbage. […]
Kale Salad with Pinenuts, Currants, and Parmesan
I like this salad. It’s both simple and delicious; and all of the ingredients are able to speak honestly for themselves. And because kale is sturdy by nature, the salad fares decently for lunch the next day. Yield: 6-8 servings Time: 30 minutes Ingredients 2 Tablespoons dried currants 1 Tablespoon + 2 Tablespoons balsamic vinegar, […]
Iceberg Wedge Salad
Needed a classic salad. This seemed to fit perfectly. But the real magic was in the vinaigrette… a bacon roux. Use the leftover vinaigrette to drizzle on top of asparagus, maybe topped with a chopped hard boiled egg. Plus, great use of that bacon fat you keep in the fridge!! Ingredients Vinaigrette 1/4 cup bacon […]
Potato-Salmon Croquettes
This is a terrific meal on a hot summer day. It tastes really good, and is incredibly simple. I serve it on a bed of lettuce with Lime Champagne Vinegar Dressing or Garlic Lemon Anchovy Dressing : 1 croquette for lunch, 2 croquette for dinner. And, the patties can be shaped ahead of time, making this […]