Kale Caesar Salad with Lemon Breadcrumbs

This is my new favorite salad. The lemon-y panko breadcrumbs are a genius substitute for croutons. The more uniformly distributed crunch makes for an amazing texture. You can mix this up and eat it for several days since the sturdiness of the kale holds up. 

KALE CEASAR SALAD with LEMON BREADCRUMBS

• 2 tablespoons unsalted butter
• 1/2 cup panko 
• 1/2 teaspoon kosher slat
• freshly ground pepper
• 1 tablespoon finely grated lemon zest, divided 
• 1 bunch of curly kale (about 1 pound), torn into pieces or cut in chiffonade (thin ribbons)
• 1 tablespoons plus 1/4 cup olive oil 
• 2 oil-packed anchovy fillets
• 1/4 cup fresh lemon juice 
• 3 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves
• 1/2 ounce parmesan, finely grated (about 1/2 cup), plus more for serving 

Melt butter in a medium skillet over medium heat. Add panko, 1/4 teaspoon salt, and a few grinds of pepper. Cook panko, stirring often until golden brown. Stir in half of the lemon zest and set aside. 

Place kale in large bowl and drizzle 2 tablespoons olive oil. Massage kale with your hands until it softens a bit. 

Combine anchovy fillets, lemon juice, mayonnaise, dijon, Worcestershire sauce, garlic, 1/2 cup parmesan, and 1/4 teaspoon salt. Mix using immersion blender. With blender running, gradually stream in remaining 1/4 cup oil and blend until smooth and creamy. 

Add half of dressing to kale and toss to evenly coat. Add more dressing to taste. Season with salt and pepper. 

To serve, mound salad onto plates, top with more dressing, parmesan, panko, and remaining lemon zest. 

Source: bon appétit 

Mexican Chopped Salad

I've been loving salads lately. This is another really good one. And a nice, light addition to any Mexican meal.

MEXICAN CHOPPED SALAD

• 2 1/2 cups romaine lettuce, chopped
• 1 can (15.5 ounce) black beans, rinsed and well-drained
• 3/4 cup tomato, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn, fresh, frozen, or canned
• 1/4 cup green onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled 

DRESSING

• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons honey 
• 1 clove garlic, minced

Combine lettuce, black beans, tomato, jicama, corn, green onions, red pepper, and cilantro in large bowl and toss to combine. 

Add dressing and mix well. 

Top with avocado and feta cheese.

  

Modified from: Epicurious

Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten 

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.

YUM-O!  

BEET & ARUGULA SALAD

• 8 medium-sized beets, tops removed and scrubbed 
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil 
• 1 teaspoon dijon mustard
• Kosher salt
• pepper
• 4 ounces baby arugula
• 4 ounces feta (or goat cheese)
• 2 avocados 
• 1/3 cup roasted or candied nuts (optional)

Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified) 

Mango and Black Bean Quinoa

I like the flavor combinations in this little salad. Sometimes mango in conjunction with more savory things like black beans and red peppers is just so tasty.

*Note on Quinoa:
The first time I made this I used 2 cups of uncooked quinoa, which was way too much.  Clearly, I didn't read the directions carefully. Cook about 3/4 cup and you should have just enough for your 2 cups of cooked quinoa.

MANGO and BLACK BEAN QUINOA

• 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
• 1 can (15 ounce) black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans, and cilantro.  

In a small bowl, combine vinegar, olive oil, and lime juice.  Whisk until smooth.  

Pour dressing over salad and toss to combine.  

Add salt and pepper to taste.  

Chill for at least one hour before serving. 

Source: Mel's Kitchen Cafe 

Fluffy Cranberry Salad

Thanksgiving away from home and family is definitely a little different.  It helps to make a few familiar favorites.  My sister-in-law Britney introduced our family to this fluffy goodness when she joined the family a good long while back.

This is one of those "salads" that can hardly be classified as such.  It's really a nice segue between Thanksgiving dinner and dessert.  And is super tasty for breakfast in the days that follow.  Make it ahead of time and let the marshmallows get nice and soft.  So good.  

FLUFFY CRANBERRY SALAD

• 12 ounces cranberries
• 2 cups Granny Smith apples, grated
• 1 cup sugar
• 1 bag (16 ounces) mini marshmallows
• 2 cups whipping cream

Puree cranberries in food processor.  

Grate apples in food processor or use a box grater.  

Combine cranberries and apples with sugar and marshmallows.  Let sit as long as possible.  

When ready to serve, whip the whipping cream and combine with salad.  Mix well.   

Source:  Britney Porter 

Spinach Salad

I'm a fan of spinach salad because I feel like I get more nutritional bang for buck with spinach than with lettuce.  If I'm eating salad, I want credit, you know?  My love of this salad is probably also helped by the fact that it has bacon, not only on the salad, but in the dressing as well.  Amen to bacon.  It makes everything better.  And one last selling point?  The caramelized red onions are really tasty and a nice change from the typical raw red onions in spinach salad.    

SPINACH SALAD

• 3 eggs, hard boiled and sliced
• 7 slices thick-cut bacon, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 2 roma tomatoes, chopped
• 8 ounces baby spinach, washed and dried

DRESSING

• 3 tablespoons bacon fat
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• dash of salt

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel.


Leave a small amount of bacon fat in the skillet; drain the rest into a bowl and reserve.


Slice the red onion very thinly, and then add to the skillet.


Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.


Make the hot bacon dressing: Add bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.


Whisk together and heat thoroughly until bubbly.


Toss spinach with warm dressing in a large bowl until evenly coated.


Divide spinach among 6 plates and top with onions, bacon, tomatoes, and egg. 


Source:  slightly modified from Pioneer Woman

Chutney & Cilantro Chicken Salad

This is a yummy twist on traditional chicken salad.  I leave the walnuts out.  I like it that way.  Serve with baguette slices or crackers or by itself. 

 

CHUTNEY & CILANTRO CHICKEN SALAD

• 1/2 cup mayo
• 1/4 cup mango chutney, large pieces chopped
• 2 tablespoons fresh lime juice
• 2 cups diced cooked chicken
• 6 tablespoons chopped walnuts (optional)
• 6 tablespoons chopped cilantro
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper

Mix chicken, walnuts, cilantro, celery and red bell pepper in a bowl.


Whisk mayo, chutney, and lime juice and pour over chicken mixture.  Mix well. 

Tom Douglas' Bread Salad

My friend Sandi is more passionate about salad than anyone I know.  She loves salad and orders it often when we're out together.  I feel like I struggle with finding and/or making salads that I actually want to eat.  A salad needs a little something special for me to talk myself into it.  In this case, the special ingredient is the grilled bread.  Does that defeat the purpose of a salad?  Maybe, but oh well! 

SIDE NOTE:  The greens I used in this salad were in a produce box that I got as a favor at a wedding I went to this last weekend.  My friend Brittany got married on a farm out in Monroe and each guest left with a small box of veggies grown on the farm.  Best and most useful wedding favor EVER!!  Thanks Britt and Ben!  Oh, and congrats!

This recipe is from Tom Douglas' cookbook Seattle Kitchen.

And here's my signed message from Tom himself:

TOM DOUGLAS' TUSCAN BREAD SALAD with FRESH MOZZARELLA and BASIL



MUSTARD VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallots
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 1/3 cup olive oil
• Kosher salt
• freshly ground black pepper

Combine vinegar, mustard, shallots, thyme, and garlic in a bowl.

Slowly whisk in the oil in a steady stream until the dressing emulsifies. 

Season to taste with salt and pepper. 

** Dressing can be made and stored up to a week ahead.  Whisk well before using. 

BREAD SALAD

• 4 slices rustic bread, 1 inch thick
• olive oil
• 24 good black olives, preferably oil-cured
• 1/2 pint cherry tomatoes, cut in half
• 6 ounces fresh mozzarella, sliced
• 4 cups loosely packed salad greens (arugula, spinach, watercress, kale, or a mix), washed, dried, stems trimmed, and torn into pieces
• 1 tablespoon pesto OR 1/2 cup thinly sliced fresh basil
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 4 lemon wedges
• freshly ground black pepper

Brush both sides of the bread with olive oil.

Grill bread on both sides until golden and nicely marked by the grill or toast both sides under the broiler. 

Cut the bread into bite-size cubes using a serrated knife. 

Put the bread in a serving bowl with the olives, tomatoes, mozzarella, and greens. 

Whisk the pesto or basil leaves into the vinaigrette. 

Pour the vinaigrette over the salad and toss well.  There should be enough dressing to soak into the bread, but the salad greens should  not be drenched. 

Divide salad among 4 plates.

Top with Parmesan and pine nuts and garnish with a lemon wedge. 

NOTE:  The version below is a little heavy on the greens.  Normally there would be more bread.  I was making this for a bigger group so the ratio got a little off. 

Corn & Bean Salsa

This is another recipe from one of my co-workers.  It makes for a great recess snack!  I've tried lots of versions of this salsa/salad and I like this one the best.  It's a little unusual that it has Italian dressing in it, but trust me, it's tasty.  It's great with tortilla chips, on top of enchiladas, or as a little side salad.

CORN & BEAN SALSA

• 1 can corn, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 bunch green onions, chopped
• 4-5 roma tomatoes, diced
• 3-4 avocados, diced
• juice of 1 lime
• 1 bunch cilantro, chopped
• 1 packet Good Seasons Italian dressing, prepared according to package directions
• Kosher salt, to taste

Combine beans, corn, green onions, and tomatoes. 

Right before serving add avocados, lime juice, and cilantro. 

Add dressing (however much you'd like) and mix.

Add salt to taste. 

Chicken Tostada Salad

My cousin Hannah has a cute blog here.  I love that she gives a verdict on every recipe she posts.  I've found some definite keepers, including this one, on her blog.  Thanks, Hannah!

This tostada salad is light and refreshing, yet substantial and filling; I love it in the summer!  I like that the ingredients are simple and fresh.  Also, sometimes I hate having to spend a lot of time on a salad dressing, this is SO easy, another reason I love this recipe. 

• 4 corn tortillas
• olive oil
• 3/4 cup Monterey Jack cheese, grated
• 1/2 small red onion, diced small
• 1/2 teaspoon chili powder
• 1 garlic clove, minced
• breast meat from 1 rotisserie chicken, torn into bite-size pieces
• kosher salt and pepper
• 1-2 tablespoons plus 1 teaspoon fresh lime juice
• 1/2 head lettuce, shredded
• 1 tomato, seeded and chopped
• 1 avocado, halved, pitted, peeled, and diced small
• fresh cilantro, for serving

Preheat oven to 400. Lightly brush both sides of tortillas with oil and place on a cooling rack placed on a baking sheet.

 

 

Bake until golden and crisp, 10 minutes.

 

 

Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes.

 

 

Heat 1 teaspoon oil in a large skillet. Add half the red onion and cook until softened, about 3 minutes.

 

 

Add chili powder and garlic and cook until fragrant, 30 seconds.

 

 

Add chicken and 1/4 cup water and season with salt and pepper.

 

 

Cook stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes.

 

 

Stir in 1 teaspoon lime juice and remove from heat.

 

 

In a large bowl combine lettuce and 1-2 tablespoons lime juice; season with salt and pepper.

 

 

Toss well to coat and divide among tortillas.

Top each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.