The huge bonus to homemade chicken stock - a silky flavorful poached chicken perfect for shredding right off the bone.Read More
Went to the Union Square Farmer's Market with first of the season sugar snaps on my brain and left with these yellow SNOW peas in my bag. Weather I dare you to turn back again! Summer living made easy in a salad bowl. Love these long beautiful days.Read More
Not the tuna I grew up on but definitely something I would happily eat most any day.Read More
A biting fresh salad must every heavy meal have.Read More
A shameful amount of bacon and cheese gives a Thanksgiving salad Raison D'être.Read More
Never too early to contemplate Thanksgiving.
Pro: Recipe is fresh and delicious with a bit of kick - a salad that operates as side dish. Travels well. Can be prepared in advance and assembled last minute.
Con: Requires a free oven - something to keep in mind. Nuts could be a concern.Read More
Indian Summer Corn and Farro Salad
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons sea salt, plus more for seasoning
- 2 bay leaves
- 4 ears yellow corn
- 1 1/2 cups yellow cherry tomatoes, halved
- 2 tablespoons fresh lime juice
- 1/2 cup extra virgin olive oil
- 1 jalapeño pepper, finely chopped, or more to taste
- 4 radishes, sliced paper thin
- 1 cup mint leaves
- 1/4 pound aged Manchego cheese
Combine farro, apple cider, salt and bay leaves in a medium saucepan. Add 2 cups of water and bring to a boil. Reduce heat and simmer until all the liquid evaporates and the farro is nice and tender but still toothsome, about 30 minutes. Remove from heat, discard bay leaves and set aside.
Meanwhile, grill corn until nicely charred, rotating cobs for even cooking. Cut kernels from cobs and place in a bowl. Whisk together lime juice and olive oil. Add jalapeño pepper and let stand just long enough to soften, about 10 minutes. Combine farro, corn and tomatoes in serving bowl. Dress salad with olive oil mixture and adjust seasoning with more salt as needed. Add radishes and mint leaves and toss gently. Use a vegetable slicer to shave thin strips of Manchego over salad just before serving. One last drizzle of olive oil never hurts.
Handmade teal bowl from Henry Street Studio
Happiness on a plate.Read More
Rau Ram (with a half moon accent over the second A which I cannot for the life of me figure out how to create) is Vietnamese cilantro. The flavor is more assertive and exotic than customary cilantro. Look for it in an Asian market or specialty store.Read More
Classically Yummy. Hands down my favorite salad.Read More
Sometimes (or maybe most times) a salad is hard to get everyone to embrace. It just doesn't have the excitement of a baked potato dripping with butter or sour cream. But if you have the right salad dressings on hand, I find I can get everybody on board. I realize I'm not reinventing the wheel here or anything but bottled Ranch just doesn't cut it for me. Ranch is not hard to make, you pretty much have most of the ingredients on hand and while its not exactly "healthy" you don't need a lot to make your salad yummy. The vinaigrette and carrot miso dressings below do aire on the healthier side so if the ranch ingredients freak you out try the others….and they last for several weeks so you can make a big batch and have it on the ready.Read More