Salads

 

The great thing about salads is that they don’t usually require much exact measuring. As long as you get the general proportions, you’re probably good to go!

FENNEL SALAD
 
 
 
 
 
 

Check out episode #105

 

Ingredients

  • 1 head of Romaine lettuce

  • 1 bulb of Fennel

  • 2 Scallions

  • 1 Apple

  • 1 Pear

  • Cherry tomatoes

  • Poppy seed dressing

 

 

Dumplings

  • 1 teaspoon salt

  • ½ tsp thyme

  • 3 tablespoons butter

  • 1/2 cup flour

  • 1/2 cup stock (taken from the soup you are making)

  • 2 eggs.

 

 

Directions

Dice the apple, pear and about a third of the fennel bulb and place into a large bowl.

 

Chop the scallions and about 1/3 of the head of lettuce and add to apple, pear, fennel mixture.

 

Cut the cherry tomatoes in half and add to the salad.

 

Dress lightly with poppy seed dressing and toss well. Enjoy!

LEMON ROOT SALAD
 
 
 
 

 

 

Check out episode #111

 

Ingredients

  • large carrot peeled

  • 2 radishes

  • 2 purple carrots peeled – If you don’t have purple carrots just use one more orange carrot. They taste about the same I just like the extra color.

  • 1-2 limes. You need about 4 tablespoons of fresh lime juice. Do not use prepackaged lime juice it will taste very different.

  • 1.5 tablespoons of good quality olive oil

  • 1/8 tsp cumin

  •  Pinch of salt. 

 

Directions

Using your mandolin, or your extraordinary knife skills, slice all of the carrots and radishes into very, very thin slices.

 

You should be able to curl them slightly without breaking them.

 

Put all of the veggies in a bowl and add the lime juice, olive oil, cumin, and salt and mix thoroughly.  

 

Be sure the lime juice makes its way and covers all of vegetables as it will soften them slightly and give them a nice bright flavor.

 

If possible, chill the salad in the refrigerator for 30 minutes. 

 

Serve this beautiful, crunchy, delicious salad as a lovely side dish with any of your meals.

SHRIMP & SNOW PEA SALAD
 
 
 
 
 
 

Check out episode #112

 

Ingredients

  • Snow peas which have been washed, trimmed of the ends and cut into bite size pieces (about an inch long) -approximately .5 lbs (2 cups)

  • Cherry tomatoes which have been halved -approximately 1.cup

  • Cooked shrimp with shells and tails removed. If they are large, cut in half. -approximately .5 lb

  • 2/3 of a small can of white shoepeg corn

  • Crumbled feta cheese -1/2 cup and 1 tbs

  • Fresh lemon juice- 3-4 Tbs

  • Olive oil (about 1.5 Tbs)

  • Kosher salt

 

 

Directions

The salad:

Combine snow peas, tomatoes, shrimp, and corn in a large bowl, leaving 3-5 tomato halves aside.

 

For the dressing:

In a smaller separate bowl, combine olive oil, lemon juice (this must be fresh -don’t use store bought juice), 1 tbs of feta cheese and the 3-5 tomato halves. Using a fork, stir ingredients while crushing the tomatoes and cheese in order to combine flavors completely. Add a good pinch of salt to the dressing mixture and mix well.

 

Now back to the salad:

Add 2/3 of the feta cheese to the salad, along with the dressing and toss lightly. Top the salad with the remaining feta and chill until you are ready to serve. This is perfect for a brunch or garden party. Enjoy!

Copyright @2015 Cooking from the Heart with Karen Endsley