Category Archives: Salads

Tuna & Cucumber Quinoa Salad with Honey Mustard Vinaigrette

Serves 4 to 6

For the quinoa:
2 cups tricolor quinoa
5 cups low-sodium chicken broth, vegetable broth, or water
2 fresh thyme sprigs
1 bay leaf
1 dried chile

For the dressing:
1 clove garlic clove, finely grated on a Microplane or minced
Finely grated zest of 1 medium lemon
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
Freshly ground black pepper

For the salad:
1 medium lemon
1 medium English cucumber, cut into chunks
1 (6- to 7-ounce) can high-quality tuna packed in olive oil, drained and flaked
2 cups baby arugula
1/2 cup fresh mint leaves, coarsely chopped
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup toasted pine nuts
1 medium shallot, thinly sliced
Flaky finishing salt, such as Jacobsen
Freshly ground black pepper
1/2 cup crumbled fresh goat cheese

Make the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a large saucepan and add the broth or water, thyme, bay leaf, chile, and a generous pinch of salt.

Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Meanwhile, make the dressing.

Make the dressing: Place the garlic, lemon zest, vinegar, mustard, and honey in a medium bowl and whisk until smooth. While whisking, add the olive oil in a slow, steady stream and continue whisking until emulsified. Season with salt and pepper; set aside.

When the quinoa is ready, drain off any excess liquid. Discard the bay leaf, chile, and thyme; set aside to cool.

Make the salad: Finely grate the zest of the lemon into a large bowl. Trim the top and bottom of the zested lemon. Use a paring knife to cut off all the pith and peel. Cut out the segments between the membranes and pick out any seeds. Cut the segments into small pieces and add to the bowl with the zest.

Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Taste and season with flaky salt and pepper as needed. Top with the goat cheese and serve.


Sesame Slaw

Sesame Dressing

2 Tbsp neutral salad oil
1 Tbsp rice vinegar
3 Tbsp soy sauce
1/2 Tbsp toasted sesame oil
1.5 Tbsp brown sugar
1 tsp grated fresh ginger
1/2 Tbsp sesame seeds


6 cups shredded red cabbage
1 large carrot
1 red bell pepper
1/2 bunch green onion
1 cup frozen shelled edamame


Prepare the dressing first to allow the flavors time to blend. Place the neutral oil, vinegar, soy sauce, toasted sesame oil, brown sugar, ginger, and sesame seeds in a jar or other small container with a lid, and shake until combined. Set the dressing aside.

Shred the cabbage as finely as possible. Use a large-holed cheese grater, mandolin, or food processor to shred the carrot. Finely dice the bell pepper, and slice the green onion. Cook the edamame according to the package directions (mine required microwaving for 5 minutes).

Place all the vegetables in a large bowl and pour about half the dressing over top. Toss the ingredients together until everything is combined and coated in dressing. Taste and add more dressing if desired (I used about 3/4 of the dressing). Serve immediately or refrigerate until you’re ready to eat. Always stir the slaw just before serving to redistribute the dressing.

lemony white beans with broccoli rabe


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


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

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

Baby Arugula and Herb Salad with Dried Figs and Halloumi


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


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.