Posts Tagged ‘Salads’


I have raved about the incredibly talented, (and crazy stylish!) chef Marcus Samuelsson here before, and this months’ recipe is yet another amazing staple I’ve learned from one of his wonderful cookbooks. This streamlined pickling process is such a cinch, you won’t ever need to look back at this recipe after you’ve pickled your first batch. I actually made these bad boys at the end of the winter, when I wasn’t able to get through all the vegetables that my kick-ass winter CSA bestowed upon me. This was a great way to make sure my kohlrabies, beets, daikon radishes, and carrots didn’t go to waste before I had a chance to use them.

But. In all honesty, I think spring & summer is the best time to get your pickle on: picnics, BBQ’s, beach days… Burgers, seafood sammys, charcuterie boards, (oh my!)… They’re all screaming for some sweet & tangy garnishes. Happy pickling!


(Adapted from Aquavit, by chef Marcus Samuelsson)

For the pickling liquid:

3 c boiling water

2 c white vinegar

1 c sugar

Liberal pinches of the following: kosher salt, turmeric, assorted peppercorns coriander seeds, (toasted and crushed)

A few cardamom pods, (toasted & crushed)

A few cloves

A few juniper berries

2 bay leafs

1 shallot, sliced thin

fresh parsley


* You do not have to have EVERY item on this list to make pickles! Just go with what’cha got!

To Pickle:

3 beets, peeled, rinsed, & cut into wedges/sticks/slices

2 kohlrabies, peeled, rinsed, & cut into wedges/sticks/slices

1 small daikon radish, peeled, rinsed, & cut into wedges/sticks/slices

3 carrots, peeled, rinsed, & cut into wedges/sticks/slices

*Pickle whatever you want! Doesn’t need to be these items…


In a medium bowl, combine the boiling water, vinegar & sugar. Whisk so sugar dissolves. Allow mix to cool a bit. Then, stir in the remaining ‘pickling liquid’ ingredients.


Arrange soon-to-be-pickled veggies in jars and pour the liquid in over them. You can enjoy the pickles as soon as the following day—or wait a few days for a stronger pickle. They’ll keep for about 2 weeks.

Danielle Hot Dog GoogaMooga

Make yourself a killer sammy, garnish with homemade pickles, and take that sucker OUTSIDE! Happy season of eating outdoors!

The incredibly talented, (and crazy stylish!) chef Marcus Samuelsson:



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Chicory month continues with another take on stuffed endive!

From Dish Nicole:

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Endive is a curious veggie.  One would think that is a lettuce when in fact it is part of the chicory family which includes bitter leafed vegetables such as radicchio or escarole.  Endive, not just for salads, takes on various forms of deliciousness and can be prepared in a multitude of ways.  I have had Belgian endive au gratin, in salads, soups and even stir-fry’s, all delicious.  Perhaps one of the best characteristics of endive is the way the leaves, when separated, create perfect cups for stuffing.  Stuffed endive seems to be a staple passed hors d’oeuvres at events.  Recently my pals were hosting a house warming party and I decided to stuff some endive and bring it over to share.  They were mess free and tasty if I do say so myself.

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4 Belgian Endive Heads (there are about 8-10 leaves per head)

½ cup of gorgonzola cheese, crumbled

½ cup of dried cranberries chopped

½ cup chopped chives

2 tbsp olive oil

Salt and pepper


Wash and dry your endive and set aside.  Next you will want to dice up all of your other ingredients and mix in a large bowl adding the olive oil a little at a time while mixing.

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Taste and add the salt and pepper as needed.  You can prepare this mixture several hours before serving.  When you are ready to serve, separate the endive leaves and place on a platter, stuff and devour.

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While being an extremely easy recipe to make, the presentation is beautiful with all colors and textures and your friends will LOVE it!  At least mine did.


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Saucy Little Dish is trying something new!  Each month we will be working with a different ingredient and each Dish will create a dish using that ingredient.  We are excited to start the Spring 2013 off with Endive/Chicory.

In addition to our new theme months, SLD would like to introduce our newest dish, Beth Harrell.  Beth is originally from Florida and we met this saucy thing in Williamburg, Brooklyn and she now lives in Chicago.  Not only has she lived in all sorts of culinary hubs, she studied the art of baking and pastry at Le Cordon Bleu Paris.  I don’t know about you, but I know we are excited to see what Beth whips up!

From Dish Beth:

(inspired by El Almacen’s Ensalada de Palmito) Yields 6 servings


I’ve always thought of endive as the stuck up, snooty little finger food of fancy pants ladies luncheons. Other than an elegant vehicle for stuffing cheesy, mayonnaisey dips down my gullet, I didn’t really know what else it was good for. That is, until, I had this delightful truffled endive and heart of palm salad at El Almacen, an awesome Argentinian restaurant in my old neighborhood, Williamsburg, Brooklyn.  Since I live in Chicago now, I decided I’d try and make this thing at home.

Slightly bitter endive, its chicory sister radicchio, and tangy heart of palm, are tossed with large flakes of buttery, salty parmesan and a simple truffle vinaigrette. Since it’s spring, I’ve also added some white asparagus to the mix. Earthy and decadent, this would be a perfect start to a romantic dinner with your hunny bunny. But I wouldn’t know anything about that. Guh.

Here goes…

2 endives (the whiter the leaf, the less bitter the taste)

White asparagus (about 6-8 stalks)

Small head of radicchio

8 oz jar of heart of palm, drained

1/2 cup apple cider vinegar

Big handful of salt

Truffle Vinaigrette (recipe below)

Parmesan cheese (not the powdery pizza kind. Get a wedge and shave flakes off with a vegetable peeler. This is a CLASSY salad, dammit!)


Slice the endive, radicchio, asparagus and heart of palm into long, thin strips. Make sure to cut the top and base off of the endive and asparagus. Place all but the heart of palm into large bowl with the apple cider vinegar and salt. Toss to coat and let sit for 30 minutes or so (you want to slightly pickle them). Place in colander to drain. Rinse with cold water (don’t have to totally wash all vinegar away, just give it a quick rinse), return to bowl

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Add heart of palm. Toss with Truffle Vinaigrette and sprinkle with parmesan before serving.

Truffle Vinaigrette

Shallot (or small onion, shallots are just expensive onions anyway)

2-3 T white truffle oil (If you’re on a specialty oil budget, you can sometimes find this shit for cheap at TJ Maxx)

2 T extra virgin olive oil

1-2 T champagne vinegar

Salt and pepper to taste

Grate the onion/shallot right into the bowl and then pour/sprinkle in remaining ingredients. Whisk and taste and  whisk and taste, adding more as needed until it’s to your liking.

Oh yeah! And for the record, it’s pronounced on-DEEV, not N-dive. Enjoy lovers!


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From Dish Danielle:


What’s a dish to do with the ugliest character in her winter CSA share!? Eat ‘em fresh! I personally had never been confronted by this mysterious German turnip before, and I will admit, that I left it abandoned in my fridge’s crisper for far longer than I should have… Once I finally worked up the nerve to peel, slice, and sample this crunchy orb, I found it surprisingly mild in flavor and still very fresh considering it’s relegated hibernation…ahem. A fresh winter salad recipe is below. This is loose so feel free to add/subtract & riff on it to create the perfect winter salad for you:

Kohlrabichiffonaide 2cut

-1 medium Kohlrabi, peeled
-1 medium bunch Lacinto Kale, destemmed and chiffonaded.
-1 bunch of dill, rough chopped
-1 c dried sour cherries
-grated zest of 1 lemon
-4-6 tbsp, fresh squeezed lemon juice
-few splashes of olive oil
-a squeeze or two of honey
-2-3 garlic cloves, minced
-S&P to taste
-1c alfalfa sprouts (if you’d like)


Peel the kohlrabi and cut into thick matchsticks that are 1/4″ wide & 2″ long.

almost donw

Place all ingredients, (minus the sprouts if you’re using them), into a medium sized salad bowl. Get in there with your hands and massage the mixture–this allows the lemon to soften both the kale & kohlrabi just a bit. Let the salad sit for about 10minutes.

*chef’s note: I only had 1/2 a bunch of kale, so I used a mixture of kale and added 2 large handfuls of my CSA mesclun salad mix, which was great!


Add the sprouts and mix once more–making sure to separate the threadlike bundle and incorporating thoroughly. Now’s the time to taste and adjust the salt/honey levels if needed. If you find a puddle of dressing at the bottom of your salad bowl, using tongs, lift the salad and place into another bowl leaving the juices behind.

Happy crunching!


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From Dish Danielle:

While out of town spending some chillax time at a friend’s childhood home earlier this summer, we were completely spoiled with leisure time — someone else was doing the cooking, there was time to sleep in, to read and drink coffee with our feet up, to take catnaps in the middle of the day. It was lovely, and just what the doctor ordered. Not only were we treated to a batch of delicious gin cocktails (rhubarb simple syrup anyone…!?!?), but we also had a killer meal that was perfectly summer: light, zesty, and fresh. Thanks Abby!

Abby’s summer sobas. I knew I’d be recreating this as soon as I got back to Brooklyn, and so I did for one of our first BBQ’s of the season.

*this recipe has been adapted from Plenty, by Yotam Ottolenghi

1 package of soba noodles
1 ripe yet firm mango, peeled and sliced.
1 large eggplant, salt sweated & cut into 1” cubes
small bunch radishes, sliced thin
½ bunch of carrots, sliced thin.
1 red onion, sliced thin
1 bunch kale, cleaned and chiffonaded
1 bunch cilantro, cleaned, pruned and rough chopped
salted pistachios, rough chopped
¼-½ c sesame oil
¼c seasoned soy sauce
2-3 cloves garlic, minced
1 tbsp yuzu paste
1½ lime, zested & juiced
agave nectar
sesame seeds

Start by bringing a medium pot of water to boil. While you’re waiting, take care of chopping your radishes, carrots, and onion. Place in a bowl with your chiffonaded kale and set aside. Slice your mango as you like—Abby did long thin slices and I followed suit. Once the water is boiling cook noodles according to the directions on the package—be sure not to overcook them as they cook very quickly and become mushy if left unattended.

Once the noodles are cooked, strain and run them under cold water until they’re cool. Drizzle with a dash of sesame oil to prevent them from sticking together and set aside. Now cook your eggplant. If you have a cast iron, use that. Place it over a medium-med high flame. Leave the pan dry and pan sear them one batch at a time until they’re finished. You want to hot pan to leave grill marks on the eggplant.

Set the cooked eggplant on a paper towel to cool/dry out. Now make your dressing — which some of you might notice is eerily similar to the dressing I used on my ‘Sprouts for a Crowd’ post I wrote a several months back… (It’s the same!) I never did get Abby’s exact recipe so I improvised with what I had.

In a small bowl mix the oil, soy sauce, minced garlic, yuzu paste, zest & juice of the lime, a small squeeze of agave and a pinch of salt thoroughly with a fork or small whisk. Taste & tweak of course. You’re almost done.

Now toss everything into a large bowl including the cilantro, pistachios & sesame seeds (a decent handful I’d say..) and toss thoroughly, making sure the dressing is evenly coating the entire salad.

This is absolutely a meal in and of itself. Serve on a piping hot summer evening and cool off with some cold noodles.

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From Dish Gwen (and her Spicy Side Chris):

My Saucy Fiance, Christopher, makes a killer kale salad. This time of year we have a ton of kale growing in our garden and it can sometimes be tough to eat it all, but this salad has changed everything. Plus it’s really easy to make and requires zero cooking (which is of great benefit on those hot summer days when your kitchen is already 140 degrees).

1 lb kale, chopped into large pieces (about 2-3 inches)
1/2 head of garlic, diced
1 cup ricotta cheese
Juice of one lemon
1 tablespoon salt
1 tablespoon olive oil


In a large bowl, blend together all of the ingredients so that the different components are well mixed and the kale leaves are covered with the dressing. With your hands, “massage” the kale, squeezing and scrunching the leaves to tenderize them for about 3 minutes. Once the salad is all mixed and scrunched, it’s ready to serve! Eat as much as you want and store the leftovers in a tupperware in the fridge – this salad will last several days and make a great snack or lunch side.

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From Dish Rachelle:

For our Grammy watching party of two, the Boy made his famous chili, and I pitched in by making my favorite side for it: sweet cornbread. While we were able to freeze half the batch of chili for a rainy day, baked goods are not so easily preserved. A loaf of cornbread, which doesn’t stay fresh for long, is a lot for two people to consume, and though we did our best to “disappear” it before it turned stale and crusty, we had a few less-than-appetizing slices left sitting in our kitchen. Cut to Valentine’s Day dinner: as a starter, I had a warm butternut squash salad with salty braised radicchio that I loved. I decided the next day, when I was eating alone, to turn my old cornbread into new croutons, and concoct a winter panzanella salad for one.

For this salad, you prepare all the components separately and then toss them together. This means you can make a lot of everything and then store it in various containers so your leftovers will be fresh, and not a bready, soggy mess.

You’ll need:
Sweet cornbread croutons (see directions below)
1 butternut squash, seeds and strings removed and cut into pieces for roasting
2 strips of bacon, cut into small pieces
6-8 large brussels sprouts, sliced lengthwise into thin pieces
½ red onion, sliced thin
2 tblsp. red wine vinegar
1 tblsp. apple cider
olive oil

Preheat oven to 350. Splash some olive oil on a baking sheet and season your butternut squash pieces. Roast them for 20-30 minutes, careful to make sure they don’t overcook – ideally, the squash will be fork tender but not falling apart, so that it’s easily cut into squares. Remove cooked squash from the oven and let cool.

I used this sweet cornbread recipe, but substituted sour cream for butter, because that’s what I had in the house. It gave it a dense, spongy texture, which turned out to be perfect for croutons.

Cut stale cornbread into small, evenly sized squares and season liberally with olive oil, salt and pepper, tossing carefully to coat. Spread squares on a baking sheet and cook for 15-20 minutes at 325, turning them once to make sure they cook evenly (and aren’t burning).

While croutons are baking, put your sliced red onion in a bowl with the red wine vinegar and the apple cider. Let onions soak for about 15 minutes.

Sauté the brussels sprouts in a frying pan with the bacon, adding a little olive oil to the pan if the sprouts stick. Cook until tender and season with S&P.

Remove croutons from the oven, and let cool 5-10 minutes so that they’re extra firm. While they’re sitting, remove the skin from your cooked butternut squash with a knife or your fingers. Cut the flesh into evenly sized small squares.

When you’re ready to eat, add 4-5 tblsp of olive oil to your onion mixture, season with S&P, and whip with a fork to combine (the amount of olive oil you use depends on how “stiff” you like your vinegar-based dressing).

OK! Dinner time. In a large bowl, add squash, croutons and brussels sprouts in vaguely equal amounts. Spoon on as much onion dressing as you like, and toss well.

Recipe inspiration from Smitten Kitchen, who adapted from Michael Chiarello’s version for the Food Network.

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