A Big Salad wtih Balsamic & Lime Vinaigrette

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The salad dressing is adapted from Gwyneth Paltrow’s book My Father’s Daughter. The lime juice is a really nice flavor combo with the balsamic. I simply left out the oil to keep with the theme this month and it worked out well. This no oil thing is no problem!

Lime Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons agave
1 tablespoon fresh lime juice, about 1 lime
Salt, a pinch
Fresh pepper, to taste

For this salad, I started with the gorgeous green oak lettuce, tomatoes and radishes from the CSA 2103 Week #14 (marked with an *) and added some of my favorite things. Add what you like!

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Green Oak Lettuce *
Tomatoes *
Radishes *
Corn
Chives
Avocado
Sliced almonds

Prepare salad. Toss with dressing. Enjoy!

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Candy Cane Beets with Lemon Caper Dressing

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I got three beets in the CSA this week. One was this gorgeous chioggia (candy cane) beet. I roasted the other two but I steamed this one so we could admire the beauty as we were eating it.

makes 2 salads

1 candy cane beet *
8 hearts of green Romaine lettuce *

Chop the greens off the beets. Peel the outer layer and cut off a small amount of the side so the beet lays flat and you can cut rounds to show off the candy cane. Slice as thinly as you can. Steam for 5 minutes and let cool.

Clean and dry the lettuce.

Lemon Caper Dressing
3 tablespoons olive oil
The juice of 1/2 lemon
1 tablespoon Dijon
1 tablespoon capers
S and P

Drain the capers. Whisk the ingredients together. Taste and adjust.

Place the lettuce leaves on the plate. Top with beets. Drizzle with dressing. Enjoy!

* CSA 2013 Week #7

Kale Salad with Creamy Avocado Tahini Dressing

IMG_0736If you read this blog, you know how I feel about kale; it is just a little too bitter and earthy for me. But considering that it is s a nutritional powerhouse filled with fiber, calcium, antioxidants, iron, and other minerals, I figure out ways to incorporate it. I blanch it in dishes like my potato-apple-kale sauté or in pasta with caramelized shallots and kale which takes the edge off.

But, raw, not so much. And, here is why. I recently read an article about supertasters, people who are hypersensitive to the bitterness in certain foods, kale being a prime example. Finally, an explanation!

So I came up with this salad and dressing which is influenced by three of my friends: Rachel, Amy and Kim. The creamy avocado dressing, combined with the sweetness of raisins, the sharpness of scallions, and the kick of the lemon juice, makes for a delicious salad. Yeah!

makes 1 serving

1 stalk of curly kale
1 scallion
2 tablespoons toasted pine nuts
2 tablespoons golden hunza raisins

Creamy Avocado Tahini Dressing (makes almost 1 cup, even better the next day)
1/2 avocado
1/2 cup water
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon nutritional yeast (nooch)
1/4 teaspoon garlic powder
The juice of 1 lemon
S and P, to taste

Place all ingredients into the food processor and combine until smooth. Add more water if too thick.

Take the kale off the center rib and chop it finely. Thinly slice the scallions. Toast the pine nuts. Place everything into a big bowl including the raisins. Toss with as much dressing as you like. Enjoy!