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By August 6, 2016 salads

Tomatoes, cucumbers and peppers are all in season now, and I happen to have some leftover bread. This happy coincidence calls for that marriage of toasted bread cubes with veggies, dressed out with a tart vinaigrette, fresh herbs and a finishing touch of grated aged cheese. This was our lunch today.

2 slices stale bread
1 extra large juicy tomato, chopped into cubes, about 1″
1/2 large cucumber, peeled, quartered cut into 1/4 slices
1/2 yellow pepper, cut into 1/2” dice
1/2 green pepper, cut into 1/2” dice
1 small onion, halved and cut into thin slices
1/4 cup pitted Kalamata olives, halved
handful of mixed herbs, such as basil, rosemary, parsley, minced

2 TBS  balsamic vinegar
4 TBS  good quality extra virgin olive oil
1/2 tsp fine salt
1/4 tsp coarsely ground black pepper
1 clove garlic, minced

1 oz. shaved Grana Padano or other aged cheese

Toast the bread slices and set them aside. In a medium sized bowl, assemble all of the veggies, olives and herbs. Cut the toasted bread into 1” cubes and add them to the mix. Shake the dressing ingredients in a lidded jar and pour over the salad. Use tongs or a couple of large spoons to toss everything together. The mixture should then sit a few minutes for the toast to absorb the juices. Toss again, and serve with a sprinkling of Grana Padano.

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Spinach Salad with Pickled Beets, Green Beans and Chevre

By July 23, 2016 salads



serves 4

Maybe it’s my Scandinavian heritage, but I cannot resist pickled beets. This salad incorporates a quick beet pickle, fresh spinach, tangy chèvre and the lovely tender green beans that I just picked this morning. A garnish of minced sage lends a peppery note.

2 medium beets, scrubbed, peeled and cut into 6 wedges each
1 large handful of tender young green beans
6 cups  baby spinach, washed
2 – 3 oz. chevre

1/4 cup Balsamic vinegar
1/4 good quality extra virgin olive oil
2 TBS raw apple cider vinegar
1/4 tsp salt ( I prefer pink Himalayan)
1/8 tsp freshly ground pepper

two leaves of fresh sage, minced

Fill a medium sized pot with water and 1 tsp salt, and bring to a boil. Drop the green beans in and allow them to blanch for about 1 minute. Remove with a slotted spoon to a small bowl and set aside to cool. Put the beets into the water and boil until barely tender, about 15 minutes. Meanwhile, mix together the salad dressing ingredients in a jar. Remove beets to a small bowl. When cool enough to handle, cut each wedge into several slices and coat with half the dressing. Chill the pickled beets and blanched beans for at least an hour, until you are ready to serve the salad.


To serve, divide the spinach among four large plates. Top with the
pickled beets, crumbled chevre, then the beans, drizzle the rest of
the dressing over the spinach, and finally, the minced sage. Enjoy!

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