Today’s Salad: Supercrunch!


It’s getting warm, which means it’s time for Today’s Salad!

Today’s salad is a precocious, super-crunchy combination iceberg lettuce, Upland cress, radicchio, celery, French radishes, Persian cucumbers, Kumato brown tomatoes, chopped up aged Beemster cheese, and crushed crunchy pita chips (from Waleed’s). The dressing is lime juice, white wine vinegar, honey mustard, white honey, extra virgin olive oil, kosher salt, and white pepper.

It was delicious and texturally fun. And great on a warm day!

A Trio of Terrific Vegan Salads

Bright and colorful corn salad with a slight Mexican flava!

Last week I made this lovely trio of small salads. They’re super-fresh, delicious, healthy, vegan, and (mostly) raw. These three salads are a good reminder that salad combinations are infinite. You could quite literally make a different salad every day of your life and not repeat yourself. Tap that creativity of yours and remember that there is only one rule: there are no rules!

Salads are the healthiest things to eat. You’re eating vegetables at their freshest and rawest, meaning you’ll tap into a wealth of nutrients. Try to keep them interesting and fresh and you’ll never get bored.

The corn salad above was pretty simple, as are all three of these little dishes. I roasted the corn (still on the cob) in a hot oven (think 400ºF) for about twenty minutes and then cut off the niblets. The corn I tossed (still warm so it’ll absorb the flavors of the dressing better) with some diced tomato, some thinly sliced shallot (which I wash briefly in cold water), and some chopped cilantro. I dressed it with a little lime juice, a little extra virgin olive oil, plenty of salt and pepper, and a tiny pinch of raw sugar.

Fresh and leafy salad with microgreens.

The fresh and leafy salad with micro greens is composed of wild baby arugula, shaved fennel, fresh cilantro leaves, a little bit of romaine lettuce, mâche (lamb’s lettuce), micro amaranth, and micro basil. The dressing was simply olive oil, white wine vinegar, salt and pepper, and tiny bit of unrefined white honey. It was very fresh and tasty!

Shaved Brussels sprouts with orange supremes.

The Brussels sprouts salad was incredibly easy to make. I shaved the sprouts on a Japanese slicer (very carefully!) and tossed it with a tiny bit of napa cabbage, orange supremes, and coarsely chopped raw almonds. The dressing was orange juice and canola oil with plenty of salt and pepper.

That’s it today, people! Now go make some salad!

Today’s Salad: Anita’s Tomatoes with Greek Ranch Dressing

This photo hardly does justice to this delicious salad. Sorry.

Our good friend Anita gave Regina and me a few fantastic tomatoes from her little garden patch. Nothing beats summer sun-ripened tomatoes; and these were very good tomatoes — sweet, acidic, very moist but not mushy. I could hardly assemble this salad as I kept putting juicy tomato slices into my mouth instead of in the bowl to toss the salad!  A warm huzzah to Anita (and Shawn and Syd) for the gift of food.

For this salad I sliced some tomatoes, put them in a bowl, and chucked in a handful of crisp iceberg lettuce and a few chopped scallions. I tossed it with an impromptu “Greek-style” Ranch dressing, which I made from (approximately) 1/2 cup full-fat Greek yogurt, 1/4 cup mayo, 1/2 cup sour cream, 1 or 2 tablespoons of extra virgin olive oil, one big garlic clove (smashed), four thick slices of Persian cucumber, a teaspoon of lemon juice, a 1/4 teaspoon of Konriko Greek seasoning, about four fresh mint leaves, about a teaspoon of chopped dill, and hefty pinches of both kosher salt and cracked black pepper. I whizzed all that up in the blender and chilled it until it was salad o’clock.

I used a couple of tablespoons of this Greek Ranch to coat this excellent salad.

Super-Simple Summer Salad

Simple, beautiful, organic salad.

This is the time of the year when the produce speaks for itself, and it speaks loudly. The sun-ripened flavors of melons, nectarines, white peaches, zucchini, cucumbers, citrus fruit, avocados, and corn are virtually bursting off the vine. The heirloom tomatoes especially are fantastic — juicy, sweet, tart, firm and yet yielding. Today I sliced up a bunch of multi-colored tomatoes and layered them with thinly-sliced Persian cukes and shaved red radishes (which I soaked in cold water for a few minutes). After I took this pic I drizzled the salad with extra virgin olive and a little sherry vinegar. I sprinkled over it a generous teaspoon of  fleur de sel and some cracked peppercorn. Finally I threw a little handful of torn fresh mint leaf over the whole thing.

That’s it, that’s all. I just let the produce sing.

(This was all 100% organic and local and purchased at the Culver City Farmers Market.)