The Enchanted Cook: salads

Showing posts with label salads. Show all posts

8/20/16

Asian Pork Salad - Bulletproof and Paleo

Asian Pork Salad

Sometimes you have a hankering for a particular thing, and lately I've had banh mi's on my mind which were the inspiration for this recipe. Since I rarely eat sandwiches, a salad seemed like a good idea. And while pork patties aren't what you'd expect to find on a traditional banh mi, this just worked. It's very simply, Asian-spiced ground pork formed into little patties (which conveniently cook up in a matter of minutes) over a salad of mild mixed greens. The vinaigrette-style dressing is light and fresh, reminiscent of a tart Thai chili sauce.

You can use whatever greens you like. I prefer a mild mix of tender baby greens blended with sweet pea shoots topped with organic Asian micro greens.

Optional: Add some shredded carrots to your salad for extra crunch if you’re not limiting carbs. Coupled with the vinaigrette, it tastes as if you've quick-pickled the carrots.

Easy Variation: Asian Meatball Appetizer with Thai Vinaigrette Dipping Sauce

Easy Variation:
Make this recipe into Asian Meatballs with a Thai Vinaigrette Dipping Sauce to serve at your next Super Bowl Watching Party, or any time you need an easy elegant appetizer. Instead of making patties, roll into small balls before cooking (you should get twice as many meatballs as you would have gotten patties, so approximately 32 meatballs). Cook the meatballs in a skillet over medium to medium-high heat for approximately 6-7 minutes turning as you go to lightly brown on each side. Use the dressing as your dipping sauce.

Asian Pork Salad

Serves 2 large portions or 4 light portions

Ingredients:

For the Pork Patties

1 lb ground pastured pork

3 green onions, chopped small

3 Tablespoons micro cilantro or chopped fresh cilantro

1 Tablespoon finely grated fresh ginger

1 Tablespoon finely grated fresh lemongrass (see Cook's Note)

2 large cloves fresh garlic, pressed or finely grated

1/2 of a fresh Thai chili, finely minced (more or less depending on heat preference, can sub Serrano peppers if you can't find Thai chilis)

1 1/2 Tablespoons coconut aminos

3/4 teaspoon Himalayan pink salt
1 Tablespoon cooking oil (I like Bulletproof XCT Oil or unflavored coconut oil)

For the Dressing
Juice of 1 small lime
1 Tablespoon coconut aminos
1 Tablespoon Bulletproof Brain Octane or unflavored liquid coconut oil
1/4 - 1/2 of a fresh Thai chili, finely minced
1/4 teaspoon finely grated fresh ginger
pinch sea salt

For the Salad
1 large container of mild mixed greens
handful of Asian micro greens (optional)
2 green onions, chopped
1/2 cup chopped fresh cilantro
pinch of sea salt
(optional: shredded organic carrots)

To make the patties:
In a large bowl, mix all of the ingredients except the cooking oil together. Form into small, thin patties - approximately 14-16 patties - and set aside. Heat a large skillet to medium - medium high heat and add the cooking oil. Place the patties in a single layer, working in batches if needed, and cook for approximately 3-4 minutes per side or until fully cooked.

To make the dressing:
In a small bowl, place all of the ingredients and whisk together.

To make the salad:
In a large bowl, mix all of the ingredients together.

To eat:
Top salad with warm pork patties and drizzle with the dressing.

Cook's Note: To prep your fresh lemongrass, remove the tougher outer layers (1-2 layers). Then grate using a microplane (or box) grater to grate finely, as it's fibrous if not broken down.

Fresh ingredients make all the difference in this dish

Cheers!

3/25/15

Seared Blood Orange Scallops with Rustic Pea Hummus

This elegant meal, which is equally suitable for a special occasion or a weeknight dinner, comes together in a matter of minutes. The scallops get a quick dousing of fresh squeezed juices, garlic powder and salt & pepper, then are seared to perfection in about 4 minutes. The pea hummus can be made beforehand and so can the salad (which is quite simply 3 ingredients: mixed greens, walnuts and blood oranges topped with a squeeze of fresh blood orange - no dressing needed).

All told you can have this dinner for four on the table in under 20 minutes. Oh, and it's perfectly Paleo, too.

1) Prep your salad and place on the plates, then get to work on the Pea Hummus. For the Pea Hummus, I used this recipe from the Le Pain Quotidien Cookbook:

Rustic Pea Hummus
adapted from Le Pain Quotidian
makes 1 cup, enough for 4 smears (double recipe for a heartier portion)

1 cup frozen organic peas, at room temperature (soft)
2 Tbsp organic tahini
1 Tbsp extra virgin olive oil
sea salt
fresh cracked black pepper

Blend all ingredients together in a food processor or by using a hand blender. I left mine chunky for a more rustic feel but you could blend to a smooth puree if desired.

-----------------------

2) Add your smears to the plates with salad already on them. Now you're ready to make your scallops.

Seared Blood Orange Scallops
serves 4

16-20 wild caught sea scallops, 10-20 per pound size (4-5 scallops per person)
1 blood orange, juiced and zest reserved for garnish (zest first, then juice)
1/2 lemon, juiced
garlic powder
sea salt
fresh cracked black pepper
1 Tbsp salted butter for cooking (Kerrygold is my favorite)

Heat large skillet to medium high and add butter. Squeeze blood orange and lemon over the scallops, then sprinkle with garlic powder, sea salt and fresh cracked pepper. Mix to coat and season once more with garlic powder, salt and pepper.

Place in hot pan (you should hear it sizzle when you add the scallops), cook for about 2 minutes on each side.

3) Remove and place evenly atop the Pea Hummus smear on each plate, 4 to 5 scallops per plate. Top with the blood orange zest and serve immediately.

Beautiful and delicious!

Boom, done.

3/21/15

Weekends are for Breakfast: Bacon, Eggs and Salad

Weekends are for a lot of things but for sure, they're for breakfast. During the week, you're all frantic trying to get out the door to work or school or wherever and there's no time to cook a decent meal, much less sit down to enjoy it. But weekends...on weekends you can sleep in and still have time to cook the most ridiculously awesome meal...and on weekends you can totally savor every single bite.

So this is pretty much how weekend breakfasts go around here. I'll switch up the fruit based on what's in season, and I'll throw whatever veggies are hanging out in the fridge into the eggs, but the staples are always: Bacon, Eggs and Salad (a perfectly Paleo meal, I might add).

Applegate Sunday Bacon, Vital Farms Pasture-Raised Organic Eggs w/organic bell peppers and organic cilantro, and sliced organic tomatoes

Fresh organic baby spinach, organic sliced strawberries and organic blueberries

I'm pretty sure everyone already knows how to make bacon, eggs and salad but I just have to tell you how great Applegate Sunday Bacon is, especially when it's baked in the oven to the perfect crispness. It's salty, savory and out of this world good.

How to Make Perfect Applegate Sunday Bacon:

Preheat oven to 385 degrees.
Lay slices of bacon side by side on a baking sheet without overlapping. I line my pan with non-stick foil for less mess but it's not necessary.
Place baking sheet in oven and cook for approximately 18 minutes. Check it at around 16 minutes to be sure it's not overcooked. Conversely, you may need to leave it in for an extra minute or two to get the perfect crispness.
Upon taking the pan of bacon from the oven, immediately remove the bacon from the grease that has accumulated and place on a paper-lined plate. Don't let the bacon sit in the grease or it won't be crisp.

And a word about salad with breakfast:
It's not crazy (I know what you were thinking!). Raw baby spinach topped with fresh fruit that's in season is fabulous. Sweet, tart, crunchy and healthy. No dressing needed.

Lastly, if I could just leave you with this one thought...

3/20/15

Easy Scratch Caesar Salad

Recently, we had the pleasure of joining family who had rented a vacation home in beautiful Tucson, AZ for a long weekend. We enjoyed some amazing sunset meals out at the local Bob's Steak and Chop House overlooking Tucson National Golf Course.

Sunset from the patio at Bob's Steak and Chop House in Tucson, AZ

One of my favorite dinners, though, was at home and included an incredibly tasty homemade Caesar salad. My sister in law Sunny is an amazing cook and I especially admire her ability to entertain large groups with ease. She whipped up this incredible Caesar salad dressing from scratch, and while I usually pass on salad dressings, I couldn't resist. I'm glad I didn't resist. It was fabulous and clean. I snapped this pic of the paper recipe she uses:

Sunny's recipe for Caesar Dressing adapted from Epicurious

And then I quickly made it again as soon as we returned home - yum! It was super easy and quick to make. Just throw a few ingredients in a bowl, stir and toss with romaine. I halved her recipe and it was plenty to dress a large salad for 3-4 people as a side.

Just throw a few ingredients in a bowl, stir and toss with romaine - so easy for such goodness

Easy Scratch Caesar Salad
Adapted from Sunny Hirschfeld and Epicurious

Serves 3-4 as a side

1 organic garlic clove, mashed with a pinch of sea salt
1/2 tsp anchovy paste
1 Tbsp lemon juice
1/2 tsp dijon mustard
1/2 tsp Worscestershire sauce
1/2 cup mayo
1/4 cup grated Parmigiano Reggiano
3 large stalks of organic hearts of romaine lettuce, chopped
sea salt
fresh cracked black pepper

In a medium mixing bowl add all ingredients except lettuce, salt and pepper, and mix with a fork until blended.

Toss with lettuce and add salt and pepper to taste. Garnish with a sprinkling, or a few shaves, of Parmigiano Reggiano if desired.

Note: For a Paleo-friendly version, you can make your own Paleo mayo or do as I did and use Sir Kensington's Mayo.

Bon appétit!

3/10/15

Beefsteak Tomato and Buffalo Mozzarella Salad

Organic Beefsteak Tomato and Buffalo Mozzarella Salad

Juicy beefsteak tomatoes, silky buffalo mozzarella and fresh basil topped with a drizzle of balsamic vinegar and olive oil - the perfect accompaniment to grass fed beef tenderloin steaks hot off the grill. Tonight's meal was about simplicity. Two classics joined together in harmony on one Paleo plate.

Buf Creamery Buffalo Mozzarella

Dairy can be a bit of a gray area when it comes to the Paleo diet, but I find that a small amount of dairy in my diet, especially non-cow dairy, doesn't impact me negatively. The mozzarella I used was by Buf Creamery, made from grass fed buffalo. It's really awesome and they're even working on getting certified organic.

The other stars in this classic were O Olive Oil Port Balsamic Vinegar and McEvoy Ranch Organic EVOO.

Beefsteak Tomato and Buffalo Mozzarella Salad

Serves 4 generously

2 organic beefsteak tomatoes, sliced thick
1 container Buf Creamery buffalo mozzarella, sliced thick
fresh organic basil leaves
O Olive Oil Port Balsamic Vinegar
McEvoy Ranch Organic EVOO
fresh cracked black pepper
sea salt

Layer sliced tomatoes, mozzarella and basil leaves on a plate. Drizzle with balsamic vinegar and EVOO. Top with freshly cracked black pepper and sea salt.

2/6/12

Chilled Asparagus Salad

Who's ready for a light and healthy dish?

After yesterday's Super Bowl munchies (delicious though they are) if you're like me - you're ready for a light meal just about now.

This salad doesn't get any healthier. No oils, no butter - just a nice healthy squeeze of fresh lime juice plus sea salt and fresh cracked pepper. That's all you need to let the fresh asparagus, crunchy corn off the cob, and sweet cherry tomatoes work their magic on your taste buds.

Serve this as a side dish, or enjoy it for a light lunch. Or you can add some protein (like roasted chicken, tofu, or black beans) for a more hearty one dish meal. I like this salad cold or at room temperature.

Chilled Asparagus Salad

Serves 4 as a side or 2 as a main

10 minutes to prepare

Ingredients:

1 1/2 cups fresh organic asparagus, cut into bite size pieces

1 fresh organic corn on the cob, shucked and cleaned

3/4 cup organic cherry tomatoes, halved

1/4 cup fresh organic cilantro, chopped

1 lime (more or less to taste)

sea salt

fresh cracked pepper

Bring a large saucepan of salted water to boil. While water is coming to a boil, prepare an ice bath by placing water and ice in a large bowl.

Place the corn on the cob in the boiling water for approximately 1 minute then remove to a plate and set aside.

Next place asparagus in boiling water and cook for approximately 2-3 minutes until crisp tender. Immediately remove from the stove and drain in colander. Submerse colander with asparagus in ice bath so that asparagus is covered. Wait a minute, then remove and let drain.

Cut the corn from the cob, by placing the flat end of the cob on a large plate or bowl, steady the top with your hand or a corn holder, then using your knife, carefully cut down the length of the cob on all sides to remove the corn.

In a large bowl, mix the asparagus, corn, tomatoes, cilantro, juice of 1 lime (more or less to taste), and season with sea salt and pepper. I like to use lots of fresh lime juice which gives a nice acidic brightness to this dish.

I like lots of fresh squeezed lime juice, sea salt and fresh cracked pepper

You're ready to serve as is or you can refrigerate to make colder.

Chilled Asparagus Salad

2/24/11

Mango Chicken Salad

Mangos are everywhere in local markets around here and I couldn't be happier. For some reason, I have really been craving mangos and papayas. Maybe that means I need a trip to a tropical island somewhere? A girl can dream.

In the absence of that, I'm just enjoying the fruits of the season. Take this Mango Chicken Salad for instance. So easy, so quick, and dare I say it? Sooooo delicious.

I had picked up a rotisserie chicken breast from my local Bristol Farms market thinking I'd make a quick chicken salad - and when I got home I noticed the beautiful red mango sitting on my counter. "Boy, that would go great in my chicken salad", I thought, and then I went to work pulling a few other ingredients out that just sounded good to me...sliced red jalapeno, cilantro, diced red onion...yes, that all sounded like it would go nicely with the mango and chicken.

But what dressing would I make? I wanted the mango and the chicken to be front and center, but I certainly needed to add a little something to bring everything together. Enter one of my favorite O Olive Oil vinegars - O Citrus Champagne Vinegar. A little of that mixed with some Dijon mustard and mayo and I was in business!

Mango Chicken Salad

Serves 2

8 0unces roasted chicken breast, torn or cut into bite size pieces

1/2 fresh mango, cubed (see Cook's note)

1/2 large fresh red jalapeno, thinly sliced

1/4 cup chopped fresh cilantro

1/8 cup diced fresh red onion

fresh cracked pepper

Kosher salt

Dressing:

1 Tablespoon good mayonnaise (like this Paleo-friendly one by Sir Kensington's)

1 teaspoon Dijon mustard (I used Maille)

1 teaspoon O Citrus Champagne Vinegar

Place the chicken, mango, red jalapeno, cilantro, and onion in a medium bowl. In a separate small bowl mix together the mayo, mustard and vinegar. Then toss with chicken mixture. Add fresh cracked pepper and salt to taste. Serve with breadsticks, crackers, atop a bed of mixed greens for a nice Paleo option, or any way you like!

Mango Chicken Salad

Cook's note: Never cut up a fresh mango before? See HERE for a quick photo tutorial.

1/1/11

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

What better way to celebrate something special than with a healthy, flavorful dish like this Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing?

This dish was inspired by a seared tuna salad I recently enjoyed with my friend Michelle Patterson at a lovely restaurant called Artin's located at The Shops at Legacy in Plano, Texas. Artin's has an upscale yet warm and inviting atmosphere and elegant, creative menu. If you happen to be in Plano, make plans to have a meal at Artin's - lunch or dinner - you can't go wrong.

Here's my version of the dish I enjoyed (in case you haven't noticed, I like spicy..so my version has a hint of that):

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Serves 2 with extra dressing for dipping

Ingredients:

8 ounce wild caught fresh Ahi tuna steak (I used Hawaiian Bigeye, ask your fishmonger for tuna that is suitable to eat raw)

1 Tablespoon black sesame seeds

1 Tablespoon sesame seeds

1 teaspoon crushed red pepper

Himalayan pink salt

1 teaspoon coconut oil

Salad:

4 cups organic mixed greens (I used a blend of spring greens and baby spinach)

2-3 Tablespoons shelled edamame (leave out for Paleo)

3 Tablespoons diced red bell pepper (optional)

fresh lime (optional)

Dressing/Dipping Sauce (makes 1/2 cup):

1/4 cup plus 1 Tablespoon O Ginger Rice Vinegar (O Yuzu Rice Vinegar would work well, too, or any rice vinegar)

1/4 cup toasted sesame oil

1 1/2 Tablespoons tahini paste (I used Artisana Organic Tahini that I found at Whole Foods, but any tahini paste will work)

1 Tablespoon honey

1 large clove garlic, finely minced

1 teaspoon finely minced fresh ginger (less than a one inch knob)

1/2 teaspoon kosher salt

Sesame Ginger Dressing

Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.

My daughter Alexa got me this really cool dressing mixer for Christmas which made easy work of emulsifying the dressing:

emulstir by chef'n available at Williams Sonoma

Sesame Ginger Dressing

Spicy Seared Ahi Tuna

Sprinkle both sides of the tuna steak with kosher salt.

beautiful Hawaiian Bigeye Ahi Tuna

In small bowl mix the black and regular sesame seeds and crushed red pepper together.

sesame seed, crushed red pepper mix

Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated.

coated and ready to sear

Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds.

perfectly seared on the outside and rare on the inside

Remove from pan and slice.

Pulling it all together:

Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

I also like to drizzle fresh squeezed lime juice on my salad but be careful not to do this until just as you are eating or the tuna will begin to turn white from the acid of the lime juice. It won't hurt anything if it turns white, it's purely an aesthetic thing.

Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Wine Pairing

2009 Pazo Serantellos Albarino
$12 at Whole Foods

This Spanish Albarino is crisp, light and a little on the dry side, but with a hint of citrus. It pairs nicely with the spicy fresh tuna.