Carrot Salad, made with purple, orange and white carrots shredded and tossed with lemon juice and sugar; it doesn’t get simpler than that. Prep time: 10 minutes
Course: Salad
Potato Salad with Vegetables and Herbs
This Potato Salad with Vegetables and Herbs is colorful, crunchy and full of flavor. The trick to adding the most flavor to this Potato Salad is to add the sautéed onions and Balsamic Vinegar to the potatoes while they are still warm. They absorb the most flavor that way. This […]
Shredded Celery Root – Pear Salad
Shredded Celery Root – Pear Salad takes advantage of Fall vegetables and fruit. Cut off all those gnarly bumps and root hairs from the outside of a celery root, and you’re left with a vegetable that imparts a delicate and refined flavor to whatever you add it to. For this […]
Roasted Beet, Clementine & Avocado Salad
Roasted Beet, Clementine, and Avocado salad tossed with lemon vinaigrette makes a wonderful salad combination. The earthiness of the beets combined with tangy clementines and creamy avocados is a play on texture, taste and color. This salad is how you eat healthy without forsaking flavor! Add some pomegranate arils, toasted […]
Riced Egg Mold
This Riced Egg Mold is a very old family recipe that my Mother’s family made for card parties and brunches. Mayo free, it is a very light dish. My family used to serve it with Russian Dressing. In this picture, I’ve plated the Riced Egg Mold with a tomato salad […]
Green Salad with Arils and Pecans
Sometimes all you need is a light green salad to round out your meal. This Green Salad with Arils and Pecans is the perfect combination of tart and sweet, soft and crunchy. The Boston/Bibb lettuces are soft and mellow while the radicchio is a bit tart and adds crunch and […]
Farro Vegetable Salad
Farro is a grain that is very healthy, easy to prepare and a wonderful base for this Farro Vegetable Salad. It has a chewy texture and a somewhat nutty taste. When you toss Farro (or any grain) with the dressing of your choice while it is still warm, the grain […]
Roasted Corn, Heirloom Tomato and Basil Salad
Roasted Corn, Heirloom Tomato and Basil Salad is so fresh and colorful that you just want to dive in and eat it. In the Spring, you can scrape the kernels off fresh ears of corn; but in the Winter, you can defrost bags of corn and the results will still […]
Asparagus and Mushroom Salad with Lemon and Olive Oil
Asparagus and Mushroom salad may sound basic; but it can be ramped up with the type of mushrooms you choose. For a casual meal, choose plain white button mushrooms; but for a celebration, make a salad of asparagus and fresh or reconstituted morels. They’re definitely pricey but sometimes the occasion […]
Mustard Vinaigrette
Mustard Vinaigrette is easy to prepare . I find the simplest way to emulsify the ingredients is by shaking them up together in a jar. You can vary the flavor of this basic Mustard Vinaigrette by adding 1/4 teaspoon dried thyme or 1/2 teaspoon freshly chopped chives. I like to […]