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Beans, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Arugula Salad with Fava Beans & Beets

April 4, 2013

Like most people, I look forward to weekends. There’s no pesky alarm clock to turn off and once I get out of bed a leisurely breakfast is in store which always includes crispy bacon, poached eggs and homemade toasted bread. After breakfast I head out to my favorite grocery store, Mana Foods. Although it’s not anywhere near my home (and some friends think I’m a bit loony for driving so far for groceries) all I can say is “it’s worth the drive.” They carry items no one else has on Maui.

You just can’t find fava beans at Safeway, Foodland or even Whole Foods (here on Maui). I don’t recall which restaurant it was in San Francisco that I first had fava beans, but I clearly remember how delicious they were in the salad I ordered.

Fava beans have thick, spongy pods and the ones I bought had just four or five beans in each large pod except for the one above which had six.After cooking the beans briefly, you’ll need to remove the outer skin which is quite thick (left). Once you remove the skin you end up with a lovely green bean.

Arugula Salad with Fava Beans & Beets

Serves 2

Ingredients

Dressing

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 garlic clove, crushed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Salad

2 oz arugula

1/2 cup cooked, shelled fava beans

1/2 cup roasted beets (to save time, buy prepared beets at your local supermarket or health food store salad bar or, alternatively, you can easily roast or steam them)

shaved Parmigiano Reggiano to taste

Preparation

In a small bowl whisk lemon juice, olive oil, mustard, salt and pepper until well combined.

Remove the fava beans from their pods. In a medium saucepan bring water to a boil (add salt to the water) and cook fava beans for about 3 minutes. Drain and submerge beans in an ice water bath to stop the cooking. Drain again and place beans on a kitchen towel.

Place arugula and fava beans in a low, wide salad bowl and toss with 1 1/2 tablespoons of dressing. Scatter beets and shaved Parmigiano Reggiano over the greens and drizzle with more dressing. Season with more salt and pepper to taste. Serving suggestions: crusty sourdough bread, salumi, cheese, avocado, and pepperoncini.

Dinner, Recipes, Salad, Side Dishes, Veggies

A Light Caesar Salad Dressing

February 23, 2013

There’s nothing more satisfying than a good Caesar salad. I found a recipe for Caesar dressing in a Cooking Light magazine back in 1998 and have been making it ever since. Though it doesn’t require the usual raw egg, it still has a richness to it and I love the tart flavor of the fresh lemon juice. It’s important to use good cheese, Parmigiano Reggiano. Those pre-grated waxy strands of so-called parmesan just won’t do.

I found a tiny jar of anchovies at Whole Foods. It’s perfect because I don’t eat anchovies other than in Caesar salads. I am not that fond of them as some people are, draping them all over their pizzas and eating them right out of the jar. Here’s an article from NPR for those of us who might want to give anchovies another chance. Also here’s a short video on how to make anchovy paste.

If you have time to make your own croutons, cut some good sourdough bread into cubes and toss them with a bit of extra virgin olive oil and sprinkle with a smidgen of garlic salt. Bake for approximately 15 minutes at 325 degrees. Watch them closely so they don’t burn. The baking time will depend upon the size of the cubed bread and as we all know, individual oven temperatures can vary quite a bit.

Light Caesar Salad Dressing

Adapted from Cooking Light

Makes about 1 cup

Ingredients

1/2 cup light mayonnaise

1-2 tablespoons water

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon Worcestershire sauce

1/4 teaspoon dry mustard such as Coleman’s

1 teaspoon Dijon mustard

1 teaspoon anchovy paste

1 large garlic clove, finely minced

1/4 teaspoon freshly ground black pepper

1/2 cup finely grated Parmigiano Reggiano for the dressing and more for sprinkling on the salad

Preparation

Whisk together mayonnaise, water, lemon juice and vinegar. Add Worcestershire sauce, dry mustard, Dijon and anchovy paste. Whisk until well blended. Mix in garlic and black pepper. Once all ingredients are well combined, gently fold in the cheese.

The dressing can be made one day in advance and will firm up in the refrigerator. Prior to tossing the dressing with your greens, add a few drops of water or extra lemon juice if the dressing seems too thick. If you prefer a less tangy dressing use 1/2 tablespoon of red wine vinegar.

If using large romaine leaves, chop them up and toss with the dressing and croutons. If using only small leaves arrange them on your serving plate and drizzle the dressing over the lettuce leaves and croutons. In either case, sprinkle extra cheese over the entire salad before serving.

Bread, Recipes, Salad, Sandwiches, Side Dishes, Vegan, Vegetarian, Veggies

Tomato & Arugula Salad on Sourdough Toast

February 12, 2013

Our Big Beef and Odoriko tomatoes are flourishing on the vines and that means lots of sliced tomatoes, fresh tomato sauce, salsa, and roasted tomatoes. One of my favorite ways to eat a vine ripened tomato (just picked and warm from the sun) is in a simple salad.

The arugula I’ve long been waiting for my husband to plant is finally here. Tender arugula leaves tossed with a bit of extra virgin olive oil and fresh lemon juice sprinkled with sea salt is one of the simplest ways to enjoy these slightly peppery leaves. This time I used fresh herb vinaigrette, which by the way is super on potatoes and salad Nicoise.

This salad is a snap to put together and you could eat it with or without the sourdough toasts. I think the best part is the way the bread soaks up the olive oil and juice from the tomatoes!

My husband John baked two loaves of gorgeous country sourdough bread. Toast a few slices, drizzle with olive oil and pile the tomatoes and arugula salad on top of the bread.

Tomato & Arugula Salad on Sourdough Toast

Ingredients

4 large slices (or more if you want) toasted sourdough bread

handful of baby arugula

2 large vine ripened tomatoes, cut into 1/3 inch thick slices

crumbled feta cheese

fresh herb vinaigrette

extra virgin olive oil

sea salt such as Maldon

freshly ground black pepper

Preparation

Toast the sourdough bread. Transfer to a plate and drizzle extra virgin olive oil over each slice. Sprinkle the bread with sea salt.

Scatter the arugula into a wide shallow bowl or plate. Place sliced tomatoes on the arugula and dress with a few spoonfuls of fresh herb vinaigrette. Sprinkle crumbled feta on the salad and drizzle a bit of extra virgin olive oil over the entire salad. Season with sea salt and freshly ground pepper.

Serve the salad on the toasted bread making sure to scoop up all of the dressing and juice from the tomatoes.

***To make this dish vegan, omit the cheese.

Dinner, Potato Salad, Recipes, Salad, Side Dishes, Veggies

Potato Salad with Green Beans & Bacon

January 29, 2013

It was supposed to rain last night. The weather forecast said there was a 90% chance of rain so I made sure my umbrella was packed along with my lunch and off to work I went. Not a drop of rain had fallen by the time I went to bed which was a real let down. The following morning I woke up to find that it had rained after all and crazy as it may seem, it was a relief! We desperately needed it.

This weekend I found these handsome fingerling potatoes at my favorite grocery store Mana Foods. They are very versatile and are delicious roasted with herbs, pan-fried in butter with a sprinkling of Maldon sea salt or boiled and used in your favorite potato salad recipe. Many years ago my sister made a red potato salad with green beans and bacon. I fell in love with that potato salad. I adjusted her recipe a bit by using less oil and more vinegar which gives the dressing a fresh, tart flavor. As I recall, the tarragon and basil were dried rather than fresh. Today I thought I’d use fresh tarragon, however, venturing into the garden I found just a few gangly stems poking out of the planter. My husband had pruned the tarragon.

If you are using small potatoes such as fingerlings, cut the green beans into 1 inch lengths or longer if using larger potatoes.

Crispy, meaty, smoky bacon is always a welcome addition to any dish.

Potato Salad with Green Beans & Bacon

Serves 6 as a side dish

Ingredients

2 pounds potatoes (fingerling, Yukon Gold or red)

1/2 pound green beans (tender thin beans preferred)

6 pieces crispy fried bacon, crumbled

Dressing

1/3 cup canola oil

1/4 cup white wine vinegar

1/2 teaspoon dried mustard (Coleman’s)

1/2 teaspoon Dijon mustard

1 garlic clove, crushed

2 tablespoons minced fresh parsley

1 teaspoon dried tarragon (or 3 teaspoons fresh , if available)

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried

3/4 teaspoon kosher salt (1/3 teaspoon regular sea salt)

freshly ground pepper

Preparation

Cut potatoes into 1/4 inch slices and place in a large pot of cold water. Set over high heat and bring to a boil. Turn down heat and cook for approximately 6 – 7 minutes until potatoes are just done. If potatoes need more time, cook for 1 minute more and test again. Once potatoes are cooked, drain well and place potatoes in a large, wide bowl. Sprinkle with kosher salt and freshly ground pepper.

Bring a medium saucepan of water to a boil then add sliced green beans. Cook for about 2 – 3 minutes until beans are tender but still firm. Drain under cold water or place in an ice bath to cool quickly. Remove beans to a kitchen towel.

To make the dressing, add all ingredients in a medium-sized jar. Shake until well combined. Taste and add more salt, pepper or vinegar if needed.

Toss the potatoes, green beans and bacon with the dressing, a spoonful at a time. You will have extra dressing that you can add to the salad before serving or use the following day if you have leftovers.

This potato salad is best served after it has time to absorb some of the dressing, a few hours after tossing the ingredients together.

Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil. Ten years ago I had never even heard of such a product. These days I can’t imagine living without it. It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise. The ingredients are simple but when you put it all together you’ll have created the best salad, bar none. With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a specific recipe. Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley. What a surprise to find corn and beets in my salad. Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note. Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive Oil I always keep an assortment of tuna in my pantry. Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal. This tuna is meaty, firm and very flavorful. In the center is Ortiz, an albacore (white) tuna from Spain. It’s very tender and flaky with a mild, buttery flavor. On the right is albacore fillets from Wild Planet. All of these are perfect for Salad Nicoise.

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling. Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl. Season with salt and pepper and toss with fresh herb vinaigrette. Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through. I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour. Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn). Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute. Flip corn over and microwave for another 30 seconds or so. The corn should be crisp. Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm. Drain and place beans in an ice water bath to cool. Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes. Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna. Slice the eggs in half and season with salt and pepper. A good sourdough bread is the perfect accompaniment.

Potato Salad, Recipes, Salad, Side Dishes

Dilly Potato Salad with Whole Grain Mustard

September 17, 2012

Recently Bay Area Bites posted a recipe for potato salad and mentioned how this old favorite sometimes gets a bad rap because all too often it can be laden with mayonnaise. Stephanie Hua was inspired to make her own potato salad after she tasted one in New Orleans which didn’t seem too rich thanks to the generous amount of mustard used in the recipe. In my version of her recipe I use Yukon Gold potatoes rather than red-skinned potatoes, less dill, and added chopped hard-boiled eggs to my salad.

With just a few simple ingredients you can quickly put together a really delicious potato salad in less than an hour.

Mayonnaise, Dijon, whole grain mustard.

Cut potatoes into 1 inch cubes.

Once the potatoes are cooked, mix them with some of the dressing, add diced hard-boiled eggs and more dressing.

Dilly Potato Salad with Whole Grain Mustard

Adapted from Bay Area Bites ~ 6 servings

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 eggs, hard-boiled and finely chopped

2 teaspoons white wine vinegar

3 scallions or 6 chives, finely chopped

2 + teaspoons of finely chopped fresh dill or to taste

1/3 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons whole grain mustard

Kosher salt and pepper to taste

Preparation

Place the eggs in a small pot and cover with water. Bring to a boil over high heat then turn the heat down to medium. Set your timer for 10 minutes and let the eggs simmer. Drain the eggs and run under cold water. Once cool enough to handle, peel and finely chop the eggs. Set aside.

Place potatoes in a large pot of cold water and bring to a boil. Turn the heat down to medium – medium high and cook the potatoes until they are tender when pierced with a fork, about 5 – 8 minutes. Drain the potatoes and place in a large bowl. Sprinkle the vinegar over the potatoes while still hot. Sprinkle salt and pepper on the potatoes and toss gently.

Combine the mayonnaise and mustards and chop the dill and scallions or chives. Once the potatoes are cool, add some of the dressing and all the herbs and toss with a spatula. Add the chopped eggs, more dressing and mix gently. If you prefer, you may add more mayonnaise and mustard to the potato salad. Season to taste with salt and pepper.

Serve immediately or chill in the refrigerator for a few hours or overnight.

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Arugula Salad with Fava Beans & Beets

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Potato Salad with Green Beans & Bacon

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Salad Nicoise

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Dilly Potato Salad with Whole Grain Mustard

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