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Side Dishes

Dinner, Dressing, Italian, Recipes, Salad, Side Dishes, Summertime Meal

Italian Style Iceberg Salad

July 17, 2024

Crispy iceberg lettuce, tangy pepperoncini, savory bits of salami and provolone cheese are the perfect combination for a delicious summery salad. It’s one that you can make ahead for company or pack up for your beachside picnic.

A little bit of mayonnaise is the special touch that makes this dressing extra luscious.

If you prep all the ingredients, which only takes 20 minutes, you can quickly assemble the salad just before you are ready to serve it.

This salad reminds me of how much I love iceberg lettuce. The crunchy layers of leaves are what makes this salad stand out. Add some pleasantly salty salami, cheese, olives, thinly sliced red onion for a little kick and dressing with a hint of oregano for one of the best salads ever.

Italian Style Iceberg Salad
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Italian Style Iceberg Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons champagne or white wine vinegar

  • 2 tablespoons mayonnaise

  • 1 1/2 teaspoons granulated sugar

  • 1 teaspoon dried oregano

  • 1/8 – 1/4 teaspoon finely grated garlic

  • Kosher salt & freshly ground black pepper

  • Salad

  • 1 small head iceberg lettuce

  • 1/2 small red onion, thinly sliced into rings

  • 2 ounces provolone cheese, thinly sliced into strips

  • 1 ounce salami, thinly sliced into strips

  • Few sprigs of Italian parsley

  • 6- 8 pepperoncini, halved if large

  • Mixed pitted olives (optional)

Directions

  • Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season to taste with salt and pepper. Chill dressing in the refrigerator for a few hours.
  • Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, cheese, salami and Italian parsley leaves over. Arrange pepperoncini and olives (if using) around the edge of the salad. Drizzle with some of the dressing and top with additional black pepper.

Notes

  • Dressing can be made up to 5 days in advance.
Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Refrigerator Pickled Beets

June 30, 2024

We often sous vide and water bath can pickles and peppers at home. These cooking methods are great for longer storage. But sometimes a quick refrigerator pickle recipe is more convenient. Not only are they a breeze to prepare, the end result is always enjoyable. These pickled beets are so easy to make and they are utterly delicious.

Select beets that are similar in size so they cook evenly.

There’s not much to it. A couple of pantry ingredients will turn these beauties into a scrumptious snack or side dish.

A little tart, a hint of sweetness, and earthy goodness from the herbs, you can serve the beets in multiple ways. Sometimes I like to eat them simply with a dab of mayonnaise. Other times they become part of a salad (Salad Niçoise), a side dish for a sandwich, or served with little cubes of avocados and Green Goddess dressing (which makes for a gorgeous presentation).

Pickled Beets
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Pickled Beets

Recipe by Kiyo
Servings

8

servings

Makes about 1 quart

Ingredients

  • 2 pounds cooked beets, peeled, cut into large chunks or slices (select beets that are approximately the same size for even cooking)

  • 1 cup apple cider vinegar

  • 1 cup water

  • 3 tablespoons granulated sugar

  • 2 teaspoons kosher salt (I used Diamond Crystal)

  • 1 large garlic clove, quartered

  • 1 teaspoon mustard seeds

  • 1 1/2 teaspoons whole peppercorns

  • 1/2 teaspoon dried thyme

  • 1 small bay leaf or half of a large bay leaf

Directions

  • Wash beets well. Trim off all but 1 inch of the beet greens and the long root. Place beets in a large, deep saucepan with enough water to cover by at least 2 inches (you may need to add more boiling water during cooking time). Bring to a boil then adjust heat to a lively simmer. Cook for 25+ minutes until just tender. The cooking time will depend on the size of your beets. Large beets may take up to 40 minutes. Check doneness by piercing the beet with a thin knife. Allow cooked beets to cool slightly until you are able to handle them. Trim off tops and bottoms and peel beets. Cut into large chunks or slices if you prefer.
  • While beets are cooking, combine apple cider vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, thyme and bay leaf in a medium pot. Bring to a lively simmer, stirring to dissolve sugar and salt. Remove from the heat.
  • Place beets in a clean glass jar (or two jars if needed) with a tight fitting lid. Pour liquid over the beets. Cover and let cool for about 1 hour. Transfer jars to the refrigerator to cool completely before serving.

Notes

  • Consume beets within 4 weeks
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Farro & Avocado Salad with Pistachios

June 21, 2024

When I received this recipe from the Anson Mills newsletter, I was keen on making it right away. I love farro and enjoy how it adds a toothsome texture and nutty flavor to dishes. Here it is paired with mildly peppery upland cress, avocados, and slightly sweet and salty pistachios. It’s a stellar salad that definitely deserves a regular place on your home menu.

I used upland cress found at Whole Foods for the greens. You can substitute the cress with pea shoots or any tender spring greens available to you.

This salad has an all-star cast. Crispy celery and pistachios, nutty, toothsome farro, velvety avocados and sharp, peppery upland cress makes this a most satisfying meal. Grilled sourdough bread makes this meal particularly special.

Farro & Avocado Salad with Pistachios
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Farro & Avocado Salad with Pistachios

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Anson Mills

Ingredients

  • Vinaigrette

  • 1/4 teaspoon finely grated lemon zest

  • 2 1/2 tablespoons fresh lemon juice

  • 3/4 teaspoon pure maple syrup

  • 1/4 teaspoon kosher salt (I used Diamond Crystal)

  • few grinds of pepper

  • 3 tablespoons mildly fruity extra virgin olive oil

  • Salad

  • 1/2 cup shelled, roasted and salted pistachios, chopped

  • 2 slender celery ribs, trimmed, sliced into 1/4-inch pieces (about 1/2 cup)

  • 1 teaspoon fine sea salt

  • 2 medium ripe avocados, peeled and cut into large cubes

  • 2 teaspoons lime juice

  • 2 tablespoons finely minced sweet onion

  • kosher salt and freshly ground black pepper

  • 2 cups cooked farro (see notes below)

  • 2 containers GoGreen organic living upland cress, trimmed and washed or 3 ounces pea shoots or other fresh tender spring greens

  • thinly sliced radish for garnish (optional)

Directions

  • Combine lemon zest, lemon juice, maple syrup, salt and pepper in a small bowl. Whisk in olive oil and set aside.
  • Fill a medium bowl with water and 1 teaspoon fine sea salt. Microwave until water just reaches a boil, stir to dissolve salt. Add sliced celery to the water for 10 seconds. Drain celery and rinse under cold water until cool. Drain well on a paper towel.
  • Place avocado cubes in a medium bowl along with the minced onions. Toss with 1-2 teaspoons lime juice. Season with salt and pepper.
  • In a large bowl, toss upland cress or other tender greens with 1 tablespoon of the vinaigrette. Place the greens around the rim of a serving platter. Using the same bowl, gently mix farro with about 2 teaspoons of the vinaigrette. Spoon farro in the middle of the dish, spreading it out evenly towards the greens. Top with avocado cubes. Sprinkle the celery around the outer edge of the farro. Sprinkle pistachios over the cubed avocado. Drizzle some of the vinaigrette over the celery and avocado cubes. Season with kosher salt, freshly ground black pepper, and serve. You may divide the ingredients using four individual plates if you prefer.

Notes

  • Cooking Farro: Follow cooking instructions noted on the package. Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Farro can be cooked a few days in advance and stored in an airtight container in the refrigerator. For longer storage, freeze cooked farro for up to 3 months.
Dinner, Dressing, Recipes, Salad, Side Dishes, Summertime Meal

Sesame Caesar Salad

May 31, 2024

Replacing mayonnaise with tahini in Andy Baraghani’s take on Caesar salad is pure genius. Once you taste the dressing you will always keep a jar of tahini on hand. It has a wide range of uses in many recipes which may surprise you: gochujang sesame noodles, tofu ramen with cucumbers, Glory Bowl salad, beef kofta with tahini sauce.

The other ingredient that makes this salad especially interesting and so refreshing is the Asian pear. With its crisp apple-like texture and mildly sweet flavor, the Asian pear adds a welcoming crunchy note to this salad. Like other pears, it will brown once sliced so it’s best to cut it just before serving.

This crunchy and savory salad pairs well with any type of sandwich, my favorite being salami and cheese.

Sesame Caesar Salad
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Sesame Caesar Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Andy Baraghani/Bon Appetit

Ingredients

  • 2 oil-packed anchovy fillets, finely minced

  • 1 small garlic clove, finely grated

  • 1 lemon, halved

  • 3 tablespoons well-stirred tahini

  • 2 teaspoons Dijon mustard

  • 3 tablespoons vegetable, canola, or grapeseed oil

  • 3 tablespoons finely grated Parmesan, plus more for serving

  • Kosher salt and freshly ground black pepper

  • 2 romaine hearts, trimmed, leaves separated or 4 heads Little Gem lettuce

  • 1 Asian pear, halved, cored, thinly sliced

  • 1 teaspoon roasted sesame seeds

Directions

  • Place finely minced anchovies and grated garlic in a large bowl. Squeeze in juice from half of the lemon (about 2 tablespoons). Whisk in tahini, mustard, and 2 tablespoons water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 tablespoons Parmesan; season with salt and pepper to taste.
  • Add lettuce, tearing any large leaves to bowl with dressing, along with pear slices. Toss until leaves are coated.
  • Transfer salad to a low serving bowl and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over the salad.

Notes

  • To make this vegetarian, swap out the anchovies for 1 teaspoon of rinsed, drained, and finely chopped capers.
Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian

Green Goddess Dressing

March 25, 2024

Here’s a lactose free green goddess dressing for those of us who are unable to digest lactose. Green Valley lactose free yogurt comes in handy for all sorts of recipes such as bread, cake and even popsicles. If regular dairy products suit you, go ahead and use your favorite brand of yogurt. Using a good mayonnaise is essential in this recipe as is seeking out the freshest herbs you can find.

This is one of the easiest and tastiest dressings you can make. It definitely falls into the rich category of dressings given that its main ingredient is mayonnaise, so I make it for special occasions or when I have a produce drawer full of crispy romaine hearts.

For a stunning salad, arrange steamed diced beets and avocado over green goddess dressing.

A green goddess dressed salad with a side of sourdough bread makes a splendid meal.

Green Goddess Dressing
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Green Goddess Dressing

Recipe by Kiyo
Servings

1 1/2 c

servings

Adapted from NYT Cooking

Ingredients

  • 1 1/2 teaspoons drained capers

  • 1/2 cup mayonnaise

  • 1/3 cup full fat plain lactose free yogurt (or regular yogurt)

  • 1 cup coarsely chopped flat leaf parsley

  • 1/2 cup roughly chopped basil

  • 1/8 teaspoon finely grated garlic

  • 1 1/2 tablespoons fresh lemon juice, divided

  • 2 tablespoons finely chopped tarragon

  • 2 tablespoons finely chopped chives

  • kosher salt

  • freshly ground black pepper

Directions

  • In a food processor (or use an immersion blender) combine the capers, mayonnaise, yogurt, parsley, basil, grated garlic and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon, chives, a few dashes of kosher salt, and a few grinds of black pepper. Taste and adjust seasoning as needed with salt, pepper and reserved 1/2 tablespoon lemon juice.

Notes

  • Store dressing in the refrigerator for up to 5 days.
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