Category Archives: Salads

lemony white beans with broccoli rabe

http://www.williams-sonoma.com/recipe/lemony-white-beans-with-broccoli-rabe.html

Ingredients:

1 small bunch broccoli rabe, tough stems removed
4 Tbs. (2 fl. oz./60 ml) olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can (15 oz./470 g) white beans, rinsed and drained
Grated zest and juice of 1 lemon

Directions:

Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces and set aside.

In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, 3 to 4 minutes. Add the garlic and sauté just until soft, about 30 seconds. Stir in the beans and broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2 to 3 minutes.

Stir in the lemon zest and juice and the remaining 2 Tbs. olive oil. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.

Chickpea Vegetable Bowl

https://food52.com/recipes/67751-chickpea-vegetable-bowl-with-peanut-dressing

Serves 4

For the dressing:

1/4 cup peanut butter (or any nut or seed butter) 1 tablespoon sriracha or sambal oelek 2 limes, juiced (about 1/4 cup of juice) 1 tablespoon fish sauce (optional) 1 teaspoon soy sauce (optional) Salt, to taste Water, as needed

For the salad:

2 cups dried chickpeas (or two cans, drained and rinsed) 1 1/2 teaspoons salt 1 small red cabbage, shredded 2 large carrots, shredded or grated 1/3 bunch scallions, chopped cilantro, to taste (optional) peanuts, chopped (optional)

Cook the chickpeas (skip this step if using canned chickpeas): Rinse the dried chickpeas and let them sit submerged in cold water for a few minutes. Pick out any chickpeas or random bits that rise to the top and discard. Drain the rinsed chickpeas and place into a pot along with the salt and cover with at least 4 inches of water above the line of chickpeas. Bring to a boil on high heat, then turn the heat to low and maintain a gentle simmer. Check on the beans every half hour or so, making sure to keep them covered with water if it boils away. Cook for 1 1/2 to 3 hours, until the chickpeas are soft and cooked through. To lessen the simmering time, you can soak the chickpeas in water overnight, which can cut down on cooking time by an hour or more. Once chickpeas are cooked, store them in their cooking liquid, but drain them before adding to salad.

In a large bowl whisk together the peanut butter, sriracha or sambal oelek, lime juice, fish sauce (if using), and a sprinkling of salt. If you have it around and think the dressing could use a more salty hit, add a teaspoon or so of soy sauce and taste. At this point, the dressing will still be fairly thick and sticky, so drizzle a bit of water in and whisk. Keep adding water and whisking until you have a pourable dressing. Taste and add more salt, lime juice, or peanut butter to your liking.

In the bowl with the dressing, add the chickpeas, shredded cabbage, and carrots and toss it all together with tongs until everything is coated.

Pile it into bowls and top with scallions, chopped cilantro, and peanuts if desired.

Halloumi, Fig and Rucola Salad

http://blog.williams-sonoma.com/halloumi-fig-and-argula-salad-recipe/

Baby Arugula and Herb Salad with Dried Figs and Halloumi

Ingredients

1/4 lb. (125 g) halloumi cheese, sliced crosswise into pieces 1/3 inch (9-mm) thick
2 Tbs. olive oil, plus more for brushing
2 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper
6 cups (6 oz./185 g) loosely packed arugula
1/4 cup (1/4 oz./7 g) coarsely chopped fresh basil
1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley
8 dried figs, coarsely chopped

Directions

1. Prepare a medium-hot fire in a grill.

2. Brush the cheese with olive oil. Arrange the cheese on the grate directly over the heat. Grill, turning once, until nicely grill-marked, 2 to 3 minutes per side. Set aside.

3. In a large bowl, whisk together the lemon juice and the 2 Tbs. olive oil. Season well with salt and pepper. Add the arugula, basil and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the figs and cheese. Serve immediately. Serves 4.