Tag Archives: salads

Winter Salads

13 Dec

Even though it is freezing cold and there are no fresh spring or summer vegetables flooding farmers’ markets and grocery stores, you can still enjoy one of life’s greatest pleasures: the salad.

I’ve been a fanatic for salad as long as I can remember, all kinds. Even the simplest of salads, correctly prepared, can be sublime. One of my favorite dishes in all the world, for instance, is Union Square Cafe’s  Bibb & Red Oak Leaf Lettuce Salad, their version of a dinner salad that thankfully never leaves the menu. I dined there once with a friend who is not partial to salad. Given my raves about the salad, she decided to order it, figuring she might as well try one of the world’s best dinner salads to see if her mind might be changed.

She tasted it, waved down the waiter and ordered a second one before continuing. Her reaction for the next few minutes eating the salad was not unlike Meg Ryan in When Harry Met Sally.

That’s what can happen when you have good salad.

You can always make a simple, wonderful green salad with fresh lettuces any time of year. Add a few herbs and toss with a wonderful vinaigrette (never ever store bought, learn to make a great one, with variations, here) and you will have the perfect start, or end, to any meal.  Let me also, however, give you two salads tailored specifically for the ingredients and tastes of winter: a fantastic Raw Kale Caesar (with video!) as well as a delicious and crunchy Nutty Pesto Vegetable Salad.

RAW KALE CAESAR

Here is a video demo I did with some friends prepping a few videos to use for the website. I of course left out the anchovy when I made it! See the additional notes and written recipe below for more details:

NOTE: When you make this, be sure to add the anchovy! Sautéed pancetta is a wonderful addition I often toss into the salad, particularly if I omit the rustic croutons. If you want the salad really healthy, add no croutons, no pancetta and very little cheese… it’s still terrific. But a touch of cheese and pancetta won’t kill you! Those are tastes where a little goes a long way and does not get in the way of healthy eating.

Click here to get the full recipe: Raw Kale Caesar recipe.

PESTO VEGETABLE SALAD

Cabbage Salad

The next winter salad has become one of my favorite dishes to make. It’s my own version of a salad I had at one of my favorite places in the world, Deetjen’s Big Sur Inn. This rustic inn, located in one of the most beautiful locales imaginable, is one of the best havens from the outside world you can find. While the inn is down the road from a couple of the most expensive hotels in the world, Deetjen’s itself is very reasonable. And romantic. And relaxing. No phones, no TV’s, not even locks on the doors. Comfortable beds, a glorious woody setting right across from the Pacific… I get lost there for days.

Deetjen’s has a terrific restaurant that serves breakfast and dinner, both glorious. The restaurant’s Eggs Benedict are the best I’ve ever had. Ditto their Blueberry Pancakes. Best ever as well. At night, the restaurant is soft lit, warm, romantic and, again, rustic. Oh, and wonderful food. For me, Deetjen’s is heaven on earth.

The last time I was lucky enough to stay there a few nights, they offered a special salad made with cabbage, zucchini, tomatoes and a variety of nuts, lightly tossed in a wonderful pesto vinaigrette. I liked it so much I ordered it two nights in a row then came home and figured out my own version.

This is a terrific salad, very much a ‘throw together’ salad that is virtually impossible to mess up. Just be sure to include a variety of nuts and don’t miss using the peanuts: they help give the salad a wonderful, salty kick. While you can make this any time of year, I make it all summer, it’s great on a cold winter’s night as a starter to your dinner. Or as part of a buffet with other winter salads and dishes. Or, if you are eating light, a solid meal on its own. Get the recipe here: Nutty Pesto Vegetable Salad.

Preserve Me A Lemon!

21 Jun

I have two bountiful lemon trees in my backyard. I love these trees and what they provide. While I use lemons most every day – in drinks, in marinades, in salad dressings, as a flavor enhancer in all kinds of dishes – I still get overrun with crazy lemons! As weird as it may seem in other parts of the world, when you live in Southern California, it gets hard to pawn off fruit. People show up to work with bags and bags of lemons, oranges, etc and usually everyone just yawns.

plums

Monday at work, from someone’s tree… these were amazing plums.

Given my lemon bounty, I started looking for ways to use the extra. I discovered my favorite a few years ago: Preserved Lemons. Preserving lemons is so easy, and the result so wonderful, there is always a big jar of preserved lemons in my fridge. Besides extending the life of the fruit, preserving lemons make the entire lemon edible. In fact, the rind becomes the best part to use, though everything in the jar, once preserved, is terrific for cooking. Preserved lemons keep nearly forever, so you don’t have to rush to use them, a wonderful perk. But use them you will, I assure you.

I’ve tried many methods for preserving lemons. The easiest I’ve tried, which is also the best, is from Patricia Wells, a wonderful woman about whom I wrote last year. I was able to spend a week with her in France a couple of years ago, a week that remains a highlight for me. During the trip I cooked once on Julia Child’s original stove from her home in France. No, seriously, I did.

I thought we were talking about lemons…

Use this method, it’s perfect. I usually double the recipe, given I am constantly overrun, but this will give you plenty to start. All you need is a pile of lemons (8-10), some course sea salt, and a container with a non-metal lid:

Preserved start

For the recipe and more info, click: