Thai Chicken Salad with Glass Noodles

Thai Chicken Salad with Glass Noodles

For chicken and salad:

1 Tb fresh lime juice

1 Tb finely chopped garlic

2 tsp finely chopped ginger

½ tsp red pepper flakes

1 tsp salt

½ tsp pepper

3 boneless, skinless chicken thighs

1 cucumber

1/3 to ½ pound carrots, depending on your taste

3.75 oz package of glass noodles (also called cellophane noodles or bean threads-- they should be made from starch)

 

For dressing:

2 ½ Tb fish sauce

2 Tb packed light brown sugar

1 ½ tsp red pepper flakes

1 tsp. finely chopped ginger

1 shallot, minced

2 ½ Tb fresh lime juice

1/3 c roasted peanuts, coarsely chopped

 

Topping:

Thai basil leaves, cilantro (or cilantro and mint for more of a Vietnamese take)

 

Stir together lime juice, garlic ginger, chilies, salt, and pepper, and marinade thighs in the solution in refrigerator for 30 minutes to an hour.

Preheat oven to 475 degrees F. Cut cucumber and carrots into matchsticks. Put chicken in foil pouch, closed and cook until tender and cooked through. Remove and let cool.

Sit a fine mesh colander in a mixing bowl larger than it. Add glass noodle bundles to colander. Boil a good amount of water and completely submerge noodle bundles, letting sit for 10-15 minutes. Remove colander from bowl and let drain and cool.

Coarsely shred chicken meat. Lay out glass noodles on plates, add cucumber, carrot, and chicken. Pour dressing over and top with Thai basil and cilantro.

 

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

slightly altered from Roots, by Diane Morgan

Makes 3-4 servings as a side dish

3/4 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon maple syrup

Kosher or sea salt

Freshly ground black pepper

3/4 cups farro

1 teaspoon red-wine vinegar, plus more for drizzling

A pinch of granulated sugar or 1/4 tsp honey

1 tablespoons minced shallots

1 small garlic clove, minced

2 ounces fresh goat cheese, crumbled

1/4 cup hazelnuts, toasted and chopped

2 cups lightly packed arugula


 

Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, toss the rutabagas with 2 tablespoons of the oil, the maple syrup, 1 teaspoon salt and a generous grind of pepper. Spread in an even layer on a rimmed baking sheet. Roast the rutabagas, stirring occasionally, until fork-tender and browned at the edges, about 30 minutes. Let cool to room temperature.

Meanwhile, bring a medium pot of salted water to a boil over high heat and add the farro. Reduce the heat so the water just simmers, cover partially and cook until the farro is tender, 20 to 45 minutes according to the kind of farro you use. Add more water if necessary. Drain the farro in a sieve and shake to remove any excess water. Let cool to room temperature.

In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1/2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add the farro to the bowl and toss to coat the grains with the dressing. Add the rutabagas and toss gently to mix. Add the cheese and hazelnuts and toss until evenly combined.

In another bowl, toss the arugula with the remaining 2 tablespoons oil, a drizzle of vinegar and salt and pepper to taste.

Divide the arugula among the individual salad plates. Mount the farro salad on top and serve immediately. (The farro salad can be made up to 1 day in advance. cover and refrigerate; remove from refrigerator 2 hours before serving.)


 

Fall Arugula Salad with Balsamic Vinaigrette

Fall Arugula Salad with Balsamic Vinaigrette

If you want this salad to be a bit more substantial add a little bacon.

2 Tb balsamic vinegar

2 Tb olive oil

1 Tb honey

1 Tb Dijon mustard

1 bag arugula

1 apple, cored and sliced thinly

¼ c walnuts, toasted and chopped

1 oz. blue cheese or gorgonzola

 

Whisk balsamic, olive oil, honey, and Dijon together then toss into arugula to coat. Divvy up arugula into suitable portions. Top with apple, walnuts, and blue cheese/gorgonzola.

 

Cucumber and Wakame Salad

Cucumber and Wakame Salad

from Step-By-Step Japanese Cooking

Serves four. This recipe is a bit time consuming for a side salad, but it will leave you with extra dashi--a wonderful Japanese broth.

For dashi:

7 ½ c cold water

4 in piece kombu seaweed (edible kelp)

2 Tb dried bonito flakes

 

For salad:

1 cucumber

½ tsp salt

3 Tb rice vinegar

2 Tb dashi

2 Tb soy sauce

1 Tb sugar

¼ tsp salt

2 Tb mirin

1 Tb dried wakame seaweed

1 Tb ginger, chopped finely into needles

 

To make dashi: Put kombu and 1 Tb bonito flakes with the cold water in a large saucepan and heat just to a boil. Lower the heat and simmer for about 20 minutes, until the stock is reduced by a third. Add the other tablespoon of bonito flakes and immediately remove the saucepan from the heat. The flakes to settle, then strain off through a cheesecloth-lined sieve.

To make the salad: Slice the cucumber in half lengthwise. Scrape out the seeds. Cut into paper-thin slices. Dissolve ½ tsp salt in ½ cup cold water, add the cucumber, and leave to soak for 20 minutes. Put the cucumber into cheesecloth to drain. Squeeze the cucumber gently to remove excess moisture. Combine the rice vinegar, 2 tablespoons of dashi, soy sauce, sugar, salt and mirin in a small saucepan, and heat to dissolve the sugar. Remove from heat and chill. Trim the wakame seaweed and chop coarsely. Combine the wakame and cucumber in a bowl and spoon the chilled dressing over them. Toss gently. Arrange neat mounds of salad in individual bowls. Garnish with a little chopped ginger.

Strawberry Arugula Salad with Roquefort and Walnuts

Strawberry Arugula Salad with Roquefort and Walnuts

¼ lb arugula (1 bag worth)

1 cup sliced strawberries

½ cup toasted, chopped walnuts

2 Tb balsamic vinegar

2 Tb extra-virgin olive oil

2 Tb honey

1 oz Roquefort cheese, crumbled

Toast walnuts until fragrant, stirring frequently. Let cool and then chop coarsely.

Whisk together garlic vinegar and honey, then add oil in a slow stream, whisking until emulsified.

Add arugula, strawberries, and walnuts to a bowl. Toss ingredients with vinaigrette, and top with crumbled Roquefort.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! The Roquefort cheese can be interchanged with gorgonzola or blue cheese.

 

Honey and Harissa Farro Salad

Honey and Harissa Farro Salad

Altered from Deb Pearlman, The Smitten Kitchen

Farro

1 cup (215 grams) uncooked farro

4 cups (950 ml) water or broth

Vegetables

2 tablespoons (30 ml) olive oil

1/2 pound (225 grams, about 4 medium) carrots

2 stems kohlrabi

Salt

Dressing

5 tablespoons (75 ml) olive oil

1/2 teaspoon harissa*, or to taste

1 teaspoon honey

2 tablespoons (30 ml) freshly squeezed lemon juice, plus more to taste

Pinch of ground cumin

Salt

1/4 cup chopped fresh mint leaves, or half parsley and half mint

3/4 cup (4 ounces or 113 grams) crumbled feta

Cook farro: Bring the farro, water or broth, and a few pinches of salt (if using water or unsalted broth) to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and kohlrabi, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Assemble salad: Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat; I suggest a restrained amount, because the heat of harissas can vary widely. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.

Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.

* A good and easy harissa recipe can be found at: http://www.saveur.com/article/Recipes/Harissa

 

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

1 small garlic clove

½ tsp Dijon mustard

2 tsp agave

3 Tb balsamic vinegar

½ tsp black pepper

¼ c extra-virgin olive oil

1 head frisée endive

1-2 salad turnips, diced

1/2 c pecans

½ cup dried cranberries, packed

4 oz feta cheese, crumbled

Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely.

Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons).

Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified.

Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chevre. And the cranberries can be substituted with dried cherries.

 

Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appétit, Jul 2012

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

 

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Altered from thecozyapron.com

1 bag of bok choi leaves or 1 head of little gem lettuce, chopped

2 scallions, thinly sliced

1 oz pea shoots
1 tablespoon toasted sesame seeds, for garnish

Preparation:

Place sliced bok choi or lettuce, scallion into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 1/2 tablespoon honey

Juice from ½ a blood orange

½ tsp ginger, finely grated

Juice from a ¼ lime
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil

Preparation:

In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the bok choi greens, scallions, pea shoots, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

Note: This makes a good amount of dressing. You can enjoy it on another salad later on in the week!

 

Grilled Escarole Caesar Salad with Roasted Garlic Dressing

Grilled Escarole Caesar Salad with Roasted Garlic Dressing

Altered from Caesar Salad with Roasted Garlic Dressing, Bon Appétit, Jan 1994

2 large heads garlic
1/4 cup dry vermouth
4 1/2 tablespoons plus 1/3 cup olive oil

2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes

2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)

1 head escarole
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Pepper to taste

Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and paste-like, about 1 1/2 hours. Cool garlic.

Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.

Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)

Heat grill to high. Cut escarole into 4 wedges, lengthwise, and coat with 1 tablespoons olive oil. Grill escarole wedges until lines appear, and transfer, cut side up onto plates. Let cool to room temperature. Pour dressing over. Sprinkle cheese and croutons over salad. Season with freshly ground pepper and serve.

Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks

Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks.

2 Tb. butter

1 leek, sliced thinly

1 garlic clove

½ tsp salt

1 Tb coarse-grain mustard

1 Tb red-wine vinegar

1 tsp black pepper

¼ c extra-virgin olive oil

¼ c orange juice (preferably fresh-squeezed)

1 head pirat lettuce, chopped

1 head frisée lettuce, torn into bite-size pieces

2 beets, roasted with peels removed, sliced thinly

1 fennel bulb, sliced ¼ in. or save fennel sprigs

1/3 c walnuts, toasted chopped

¼ c gorgonzola (optional)

Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool.

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired