30 May, 2015

Artichoke Salsa

Lemon brightens this refreshing Artichoke Salsa. I nicknamed this dish "Costco Salsa" because that's where I buy the Kalamata olives and the capers at unit costs considerably lower than the grocery. I also use the larger jars (about 32-oz / 944ml) of olives and capers when making Olive Salad (recipe to come). 


Assembling staples


Artichoke Salsa ingredients (12)
Makes about 4- to 5-cups
Salsa
2 (14-oz) cans store brand quartered artichokes in brine (not marinade), rinsed and well-drained
5 Roma tomatoes, seeded and diced
1/2 cup Gia Russa Kalamata Pitted Olives, drained and coarsely chopped (Costco or Amazon)
1/4 cup Casa Mediterranea Non-Pareilles Capers, drained and lightly chopped (I used Wüsthof Kitchen Shears to cut.)
1/2 cup finely diced red onion, about 1/4 of large onion
3 garlic cloves, finely minced (I use 1.5 tsp from jar.)
Zest of one lemon
Freshly-squeezed juice from one lemon
Lemon pepper
Handful fresh basil
2 Tbsp extra-virgin olive oil

For serving
Choice of cracker or baked chip or
Wraps (I like Mission® Garden Spinach Herb with this.) or
Fresh cheese tortellini cooked until al dente for salad or entree


Variations
As sandwich filling, add 1 (4-oz) pkg crumbled feta cheese. 



Ingredients before tossing with olive oil


Artichoke Salsa Directions
Prepare base
Chop rinsed and drained artichoke quarters into bite-size pieces. Place in large bowl with the next eight ingredients (through lemon-pepper).

Chiffonner the fresh basil and add to bowl. See technique for cutting chiffonades via Fine CookingThe Kitchn or The Pioneer Woman.


Marinate and serve
Pour over the olive oil and toss to distribute. Set aside, covered, ten (10) minutes or longer to allow the flavors to develop and blend.

Serve at room temperature as a condiment, wrap sandwich filling, or salad, on its own or with cooked fresh tortellini.



Artichoke Salsa Notes


Artichoke Salsa (aka "Costco Salsa") ready to serve


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Index
Appetizers and Snacks > Cold dips / spreads > Salsas
artichokes
Condiments
Salads
sandwiches
tomato

Page Last Modified 13 June 2016

29 May, 2015

Salsa Canning? ("free" resources)

One good turn deserves another, right? 

Since I've adopted one of Monica Matheny's salsa recipes from The Yummy Life, when I noticed she received a number of questions about canning salsa, I did a bit of research. 


While this post is not intended to be an exhaustive look at the subject of canning salsa, I hope the information referrals are helpful nonetheless. Other than being a taxpayer, I have no connection to these organizations.




Salsa Canning?

I recommend these three knowledgeable, reputable resources. All "can" be "free."











The National Center for Home Food Preservation ("NCHFP") is hosted by the College of Family and Consumer Sciences at the University of Georgia "UGA"). 

The Chile Pepper Institute is hosted by the University of New Mexico ("UNM"). To fund student research and employment, and an endowment, the Chili Pepper Institute has an online store where you may purchase seeds for most of the chile pepper varieties developed at UNM as well as some unusual varieties and garden favorites. The Chile Pepper Institute store Internet address is http://www.chilepepperinstitute.org/cart/.



Easy Blender Salsa

I didn't think I liked cilantro before tasting this salsa, which is probably the best I've ever eaten. Tastes great right away. Great 4-hours later. This is a thin rather than chunky salsa; I was ready to eat it with a spoon. 

Thank you, Monica Mathenyfor sharing your recipe via The Yummy Life. We love this salsa! 




Easy Blender Salsa ingredients (13)
Yield 5.5 to 6 cups (44- to 48-ozs)
1.5 small Texas Sweet Onions (Read about them here.)
1 fresh jalapeño pepper, seeded (See precautions below.)
Handful of fresh cilantro
2 garlic cloves (I use 1 tsp minced from jar.)
1/4 cup fresh lime juice, about 1.5 limes (I add pulp -- not membrane -- from the juicer, too.)
1/4 cup (5% acidity) apple cider vinegar
1 Tbsp dried oregano (I use regular store brand.)
1 Tbsp ground cumin
1 Tbsp ground lemon-black pepper
1 tsp kosher salt

2 (4-oz) cans Ortega® Fire Roasted Diced Green Chiles, drained (Check for coupons here.)
2 (14.5-oz) cans Muir Glen® Organic Fire Roasted Diced Tomatoes (Read about company here.)

For serving
Tortilla chips


Cast of characters

Variations
For more "heat," add up to 1 tsp crushed red peppers. Taste salsa with a tortilla chip first, and add at the end, if desired. (I add only if requested.)


Easy Blender Salsa directions
01)  Get ready
  • Safety first. Consult your product manual and ascertain whether to place liquid ingredients in the blender jar first, followed by other ingredients, or vice-versa. Blenders vary. Follow your manufacturer's recommendations.
  • Locate and wear plastic or rubber gloves while handling or cutting the jalapeño (or any other hot pepper) because it contains volatile oils known as "capsaicin" that can burn your skin and eyes. Avoid direct contact with the oils as much as possible.
  • If you do not wear gloves (why not?), wash hands thoroughly with soap and hot water before touching your face or eyes.
  •  Assemble ingredients.


02)  Prepare fresh produce
Cut onion and jalapeño into small chunks of about the same size.

  • Having small portions enables the food to circulate around the blade. 
  • For the sizes shown in photo above, I quarter the onion(s) lengthwise (from stem to root) and then halve crosswise. I halve the jalapeño lengthwise and then cut into thirds crosswise.

Snip the cilantro below the last fresh leaves; discard the excess stems plus any yellow or damaged leaves. 

Peel and halve the garlic cloves lengthwise. Juice the lime.


03)  Process aromatics
Following manufacturer's instructions for your full-size blender, place the first ten (10) ingredients (onions through salt) into the blender jar.

  • You will either pour the lime juice and vinegar in first, or on top of the chopped onion and jalapeño.

Then, pulse until those ingredients are minced. See photo below.
  • Allow the blender to come to a full stop before removing the cover. 
  • Use a spatula to scrape down the sides and pulse again, if needed.

Easy Blender Salsa aromatics after processing in blender


04) Process tomatoes and chiles
If you have a 5- to 6-cup blender (or smaller), process further in at least two (2) batches. For each batch, cover and pulse until you reach desired consistency.
   
  • It's best to allow space for the ingredients to move freely and to leave room for expansion. 
  • Regardless of how snug the lid is, hold it down while operating the blender. 
  • Per batch in a 5- to 6-cup blender, add half of the tomatoes and half of the chiles. 

If you like "hot" salsa and wish to serve now, pour blender jar contents into your serving dish. (Personally, and even though I like "heat" in salsas, I think this salsa tastes even better after it rests in the refrigerator and the flavors have blended.) Otherwise, pour salsa into a large covered bowl or measuring glass

Repeat until you have used all of the ingredients. Then, stir to combine and serve or chill. 

  • Until the salsa flavors have melded for several hours in the refrigerator, this salsa has a lot of "heat." If you prefer a milder salsa, please refrigerate this recipe at least four (4) hours before serving. 


05)  Refrigerate
Cover container(s) and chill four (4) hours or longer to allow the flavors to blend. Stir before serving with tortilla chips.

  • Refrigerate unused portions up to two (2) weeks; freeze for longer periods. When freezing, do not fill the jar. Leave some room because the contents will expand when frozen.  

Use a wide-mouth funnel when pouring Easy Blender Salsa into jars.



Easy Blender Salsa



Easy Blender Salsa Notes
  • This is a smooth salsa (rather than chunky). If you like salsa really smooth, consider buying one (28-oz) can of the Muir Glen® Organic Fire Roasted Crushed Tomatoes and save even moreWhy buy costlier diced tomatoes just to purée them? Buying the larger can of crushed tomatoes could save you as much as forty per cent (40%).

  • While I haven't tried it yet, I wonder whether using the whole tomatoes and an immersible ("stick") blender might produce a thicker, chunky salsa?  

This batch yields three (16-oz) jars Easy Blender Salsa


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Resources


Index
Appetizers and Snacks > Cold dips / spreads > Salsas
Latin / Latin-style
tomato

Page Last Modified 4 July 2016

25 May, 2015

Spinach Bake | Bayou Cuisine



Spinach Bake ingredients (10)
Makes 6 servings
1 (10-oz) package frozen chopped spinach
1 cup cooked rice
1 cup grated sharp cheese
2 eggs, slightly beaten
2 Tbsp soft butter
1/3 cup milk
2 Tbsp chopped onion
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp dried rosemary or thyme leaves, crushed


Spinach Bake directions
Preheat oven to 350ºF.

Cook and drain spinach. Mix with other ingredients.

Spray lightly 10- x 6- x 1.5-inch casserole dish with PAM® No-Stick  Cooking Spray; pour in the spinach mixture and bake twenty to twenty five (20 - 25) minutes.

Cut into squares and serve warm.


Slightly adapts St. Stephen's Episcopal Church, Mrs.  Arthur Clark, Jr., Editor. Bayou Cuisine: Its Tradition and Transition (5th Printing) (Indianola: St. Stephen's Episcopal Church, 1970), 269.


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Page Last Modified 31 May 2015

Broccoli in Wine | Bayou Cuisine



Broccoli in Wine ingredients (5)
Servings not stated
1 bunch broccoli
1/2 cup olive oil
1/2 cup white wine
1 large garlic clove, crushed
Pinch cayenne pepper


Broccoli in Wine directions
Wash and trim broccoli and cut stalk lengthwise if thick.

In a large skillet over High heat, combine the olive oil, wine, garlic and cayenne. Add the broccoli and bring the liquid to a boil. Then, cover, reduce heat and steam slowly just until tender, about five to ten (5 - 10)  minutes.


St. Stephen's Episcopal Church, Mrs.  Arthur Clark, Jr., Editor. Bayou Cuisine: Its Tradition and Transition (5th Printing) (Indianola: St. Stephen's Episcopal Church, 1970), 100.


Index
broccoli

Page last modified  25 May 2015

Chicken and Strawberry Salad

This Chicken and Strawberry Salad with Vinaigrette is nice in the Spring and Summer with fresh strawberries. According to Vanderbilt Endocrinology Division, this recipe is diabetic-friendly.


Chicken and Strawberry Salad ingredients (11)
Makes 4 servings (1.25 cups chicken mixture and 1 cup greens)
2 cups chopped roasted skinless, boneless chicken breasts, about two
2 cups quartered small strawberries, about 1 pint
1/3 cup diced or sliced celery
1/3 cup finely diced red onion
1 Tbsp chopped fresh or 1 tsp dried tarragon leaves

Vinaigrette Dressing
1 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1/2 tsp paprika
1/8 tsp kosher salt
1/8 tsp black pepper

For serving
4 cups gourmet salad greens, washed and dried well


Chicken and Strawberry Salad Directions
In a large bowl, combine the first five ingredients (chicken through tarragon).

In a small bowl, use a whisk to combine all of the Dressing ingredients (olive oil through pepper). Then, pour over the chicken mixture; toss well to coat. Cover and chill one (1) hour.

Lightly toss the chicken mixture and serve over the salad greens.


Nutritional Information (via Vanderbilt University Medical Center)
Calories:   164
Fat:   6g
Protein:   15g
Carbohydrate:   10g
Fiber:   3g
Sodium:   376mg

Source: (Author not stated.) "Chicken & Strawberry Salad Recipe (Page 21826)." Vanderbilt Health.com, Vanderbilt University Medical Center. n.d. Web. 25 May 2015.


Index
chicken
Condiments > Salad dressings
diabetes-friendly
Salad

20 May, 2015

Frozen Mardi Gras Cake | Southern Accent

I have no idea why this bombe is named "Mardi Gras Cake," however, I plan to investigate. 

This recipe is open to variations. For example, swapping lemonade concentrate for the orange juice concentrate, and blueberries for the strawberries could make a refreshing July 4 dessert. For lighter options, I would consider frozen yougurt, low fat whipped topping and/or Greek yogurt, any of which will change the frozen texture.




Mrs. M's Frozen Mardi Gras Cake ingredients
Makes 16 - 20 servings
20 ladyfingers, split
1 (6-oz) can frozen orange juice, undiluted
1/2-gallon vanilla ice cream, slightly softened
1 (10-oz) container frozen strawberries
1 (8.25-oz) can crushed pineapple, drained
12 maraschino cherries
1/2 cup chopped pecans
1/4 cup confectioner's sugar
1 cup heavy whipping cream


Directions
Prepare first layer and freeze
Line the bottom and sides of (10-inch) springform pan with ladyfingers.

In a large bowl, mix the orange juice with half of the ice cream. Then, pack orange juice mixture into the prepared pan. Cover the remaining vanilla ice cream and return to the freezer.

Cover the springform pan with foil and freeze until solid. Cover the remaining vanilla ice cream and return to the freezer.


Prepare second layer and freeze
Combine the strawberries and pineapple and spread over the the first ice cream layer. Cover the springform pan with foil and freeze again until solid.


Prepare third layer and freeze
While you soften the remaining (1/4-gallon) vanilla ice cream, chop the cherries and combine them with the pecans.

Once the ice cream has softened, mix it with the cherry-pecan mixture. Spread the ice cream mixture over the fruit layer.

Cover the springform pan with foil and freeze again until solid.


Prepare fourth layer and freeze
Add confectioner's sugar to the cream, whip, and spread over the top. 

Cover the springform pan with foil and freeze again until solid.


Serve
About thirty (30) minutes before serving, remove the springform pan from the freezer and unmold. Slice and serve.


Junior League of Pine Bluff, Inc. Southern Accent: A collection of favorite recipes Stated Second Edition (Pine Bluff: The Perdue Co., Inc., 1976), 304.


Do you know why this bombe is called Frozen "Mardi Gras Cake?"


Index
Dessert > Cakes > no-bake

Page Last Modified 1 July 2015

10 May, 2015

Chicken Enchilada Dip

This post contains two Chicken Enchilada Dip recipes.

  • Chicken Enchilada Dip (cold)

  • Chicken Enchilada Dip (warm)



Chicken Enchilada Dip (Cold) ingredients
Makes about 16 appetizer servings
Dip
3 skinless chicken breasts, cooked and shredded or use a 3- to 4-lbs. store-bought rotisserie chicken
2 (8-oz) pkgs Neufchâtel cheese, softened
1 (10-oz) can Ro-Tel® Mexican Style Tomatoes with Green Chiles, cut with kitchen shears while still in the can
(1 cup / 4-ozs) shredded cheddar cheese
4 green onions, thinly sliced
1 Tbsp chili powder
1 tsp mined roasted garlic
1 tsp cumin
1 tsp dried oregano leaves, crumbled
1 tsp chopped fresh cilantro
1 tsp paprika

For serving
Corn chips or
Tortilla chips



Directions
In a large bowl, combine all of the ingredients. Cover and refrigerate at least four (4) hours (overnight is even better) for the flavors to meld.

Bring to room temperature before serving with chips.






Chicken Enchilada Dip (Warm) ingredients
Makes about 3 cups
Dip
2 cups shredded cooked chicken
1 (10.75-ozs) can low sodium condensed cream of chicken soup
1 (5-ozs) can Nestlé® Carnation Evaporated Fat Free Milk
(1 cup / 4-ozs) shredded cheddar cheese
1/2 cup diced celery
1/3 cup finely diced onion
1 (4-ozs) can chopped green chiles
1 (about 1.00- to 1.25-oz) packet taco seasoning

For serving
Tortilla chips or
Crudités


Directions
In a 2-quart casserole dish, combine all of the Dip ingredients and Microwave on High setting, uncovered, for four to five (4 - 5) minutes. Stir; then, Microwave again until warmed through, about another three to four (3 - 4) minutes.

Stir and serve warm with tortilla chips.


Slightly adapts Taste of Home Simple & Delicious. "Chicken Enchilada Dip." Reader's Digest. Mar./Apr. 2006. 35.


Index
Appetizers and Snacks > Cold dips /spreads
Appetizers and Snacks > Warm dips / spreads
chicken

08 May, 2015

Black Bean Salad (recipe roundup)

This post contains two recipes for Black Bean Salads.

  • Black Bean and Tomato Quinoa Salad - Gourmet (July 2007)

  • Carolina Black Bean Salad - Dining by Fireflies (1994, Charlotte, NC)



Black Bean and Tomato Quinoa Salad ingredients (12)
Makes four (4) side dish servings
Dressing
2 tsp grated lime zest
2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp vegetable oil
1 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper

Salad
1 cup quinoa
1 (14- to 15-oz) can black beans, rinsed and drained well
2 medium tomatoes, seeded and diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Salt
Pepper


Black Bean and Tomato Quinoa Salad directions
Prepare dressing
In a large bowl, whisk together all of the Dressing ingredients. Set aside.


Rinse and cook quinoa
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

In a three- to four-quart (3- to 4-quart) saucepan of boiling salted water (1 Tbsp salt for 2-quarts water), cook quinoa, uncovered, until almost tender, about ten (10) minutes.


Drain and steam quinoa
Drain in sieve. Then, set sieve in same pot with one-inch of simmering water, making sure that water does not touch the bottom of sieve. Cover quinoa with a clean folded kitchen towel with a lid on top of the sieve with a lid. The lid need not fit tightly.

Steam quinoa over Medium heat until tender, fluffy, and dry, about ten (10) minutes. Take pot off heat and remove lid. Let stand, still covered with towel, five (5) minutes.


Toss and serve
Add quinoa to dressing and toss until dressing is absorbed. Then, stir in remaining ingredients, seasoning with salt and pepper to taste.


Nutrtional Info
Per serving: 382 calories, 12 g fat (4 g saturated), 15 mg cholesterol, 446 mg sodium, 55 g carbohydrate, 10 g fiber, 14 g protein

Author unknown. "Article title unknown." Gourmet Jul. 2007: page unknown. Print.






Carolina Black Bean Salad ingredients (15)
Makes 8 servings
2 (15-oz) cans whole hominy, rinsed and drained well
2 (15-oz) cans black-eyed peas, rinsed and drained well
2 (15-oz) cans black beans, rinsed and drained well
1 onion, diced
2 ripe tomatoes, chopped
1 cup parsley, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 (16-oz) jar thick and chunky salsa
1 cup olive oil
1/2 cup vinegar
1 Tbsp Tabasco® Sauce
Salt and pepper, to taste


Carolina Black Bean Salad  directions
In a large bowl, combine all ingredients. Cover and marinate in the refrigerator for twenty-four (24) hours. 

Adjust seasonings before serving.


This recipe is from the Junior League of Charlotte, North CarolinaDining by Fireflies: Unexpected Pleasures of the New South (Charlotte: Delmar Printing & Publishing, 1994), 152.     Back to Top


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Index
black beans
quinoa
Salads
tomato

Page Last Modified 17 June 2015

Quinoa Salad (recipe roundup)

This post contains three Quinoa Salad recipes using two different methods for preparing quinoa.

Quinoa is coated with saponins, which lend a bitter taste to the outside of the tiny seeds. Some quinoa comes pre-rinsed and this is usually indicated on the label. If not, be sure to rinse. 







  • Quinoa Salad with Grilled Corn, Tomatoes and Cilantro - Los Angeles Times (2011)




Grape and Quinoa Salad ingredients (8)
Recipe by Kati Neville
Makes 6 servings
Salad
3 cups cooked quinoa, cooled
1.5 cups red and green seedless grapes, sliced into quarters
0.5 cup dry-roasted hazelnuts, coarsely chopped
0.25 cup chopped green onion

Dressing
1/4 cup canola oil
2 Tbsp fresh lemon juice
1 Tbsp sugar
1/4 tsp salt


Grape and Quinoa Salad directions
In a large covered bowl, combine all of the Salad ingredients; set aside.

In a small bowl, whisk together all of the Dressing ingredients and pour over the Salad; stir to combine.

Cover and refrigerate the Salad for thirty (30) minutes before serving.


Costco Wholesale Corporation. Home Cooking the Costco Way . Ed.Tim Talevich. Issaquah: Costco Wholesale Corporation, 2009, 51.







Herbed Quinoa ingredients (6)
Makes 6 servings
1.5 cups / 8-ozs quinoa
2.5 Tbsp extra-virgin olive oil
Salt
Freshly-ground black pepper
0.5 cup thinly sliced scallion greens
1 tsp fresh thyme leaves



Herbed Quinoa directions
Rinse quinoa thoroughly
Rinse quinoa in five (5) changes of water in a bowl, rubbing grains and letting them settle each time before pouring off water. If quinoa does not settle, drain in a large fine-mesh sieve after each rinse.


Parboil quinoa

In a 3- to 4-quart saucepan of boiling well-salted water, cook quinoa for ten (10) minutes. Drain in sieve and rinse under cold water.


Steam quinoa

In the same saucepan, bring about 1.5-inches water to boil. Set sieve with quinoa (or transfer quinoa to a cheesecloth-lined colander) over the saucepan, making sure the quinoa does not touch the water.

Cover with a clean, dry kitchen towel and the lid. To protect from burns, fold edges of towel up over lid. Steam quinoa until fluffy and dry, about ten to twelve (10 to 12) minutes, checking water level occasionally. If necessary, add boiling water to the side of the pan to keep the level at 1.5-inches.


If you wish, stop here and completely cool the quinoa before covering and refrigerating to use the next day. Bring to room temperature before adding other ingredients and serving.



Finish and serve

In a large bowl, toss the quinoa with the olive oil, and salt and pepper to taste. Then, cool before tossing with the scallion greens and thyme. Serve.





Quinoa Salad with Grilled Corn, Tomatoes and Cilantro ingredients (12)
Recipe by Russ Parsons
Makes about 6 cups or about 6 to 8 side dish servings
Salad
1 cup quinoa
1.75 cups water
Salt
2 cups grilled corn (from about 2 ears, cut from the cobs)
2 cups chopped tomatoes, or cherry tomatoes cut in half
1 serrano chile, seeded and minced
3/4 cup chopped green onion
1.5 cups chopped cilantro

Dressing

3 Tbsp lime juice
2 Tbsp oil
1 clove garlic, minced
1.75 tsp ground cumin



Quinoa Salad with Grilled Corn, Tomatoes and Cilantro directions
Rinse quinoa
Place the quinoa in a strainer and rinse under running water until the water runs clear, one to two (1 to 2) minutes. Push the quinoa around in the strainer as you go.


Toast quinoa

Turn the quinoa into a medium saucepan and cook over Medium heat, stirring constantly. The quinoa will dry, then begin to stick a bit; keep stirring. The quinoa will begin to toast, smell nutty and turn a light golden color, about five (5) minutes total.


Cook quinoa

To the saucepan, add the water and 1/4 teaspoon salt and bring to a slow simmer. Then, cover and cook until the quinoa is dry, about thirty (30) minutes.

Remove from heat and set aside for ten (10) minutes before fluffing with a fork. You can prepare this salad up to this point one day in advance; refrigerate, tightly covered, then, bring to cool room temperature before serving.



Prepare dressing

In a blender, combine all of the Dressing ingredients and purée to a smooth dressing.


Finish and serve

When ready to serve, transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions and 1 teaspoon salt.

Pour about half of the Dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste. Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately.



Parsons, Russ. "Quinoa salad with grilled corn, tomatoes and cilantro." Los Angeles Times. Tribune Publishing Company 4 Aug. 2011. Web. 26 Apr. 2015.



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Index
quinoa
Salads
techniques

Page Last Modified 30 May 2015

07 May, 2015

BLD's Fresh Vegetable Salad

Rice vinegar is used to perk up or heighten flavors, and instead of a tart vinegar, it is used in this recipe to soften the edges of the dressing and let the fresh vegetables shine.


BLD Restaurant's fresh vegetable salad ingredients (15)
Makes about 3/4 cups salad dressing
Makes about 8 cups salad or about 4 to 6 servings
Salad dressing
1.5 tsp grated fresh ginger
1.5 tsp coarsely chopped shallot sliced green onions
1.5 tsp coarsely chopped fresh rosemary
2 Tbsp soy sauce
2 Tbsp honey
3 Tbsp sweet rice vinegar
1.5 Tbsp fresh lemon juice
0.5 cup canola oil

Fresh vegetable salad
1.5 cups French green beans (haricot vert), blanched, shocked and chopped
0.5 cup sliced or diced roasted and peeled red orange bell peppers
2/3 cup toasted and salted cashews
2 cups shelled edamame beans
1 cup raw fresh yellow corn (Tips for selecting are here.)
2/3 cup diced avocado
2 cups diced jicama
0.5 cup salad dressing (recipe included), more or less to taste

Garnish
1 cup daikon sprouts
1/4 cup plus 2 Tbsp hemp seeds


BLD Restaurant's fresh vegetable salad directions
Prepare dressing
In a blender, grind the ginger, shallots and rosemary to a paste.

Add the first three liquids to the ginger mixture and blend until fairly smooth.

With the blender running, slowly add the oil. Serve  immediately or cover and refrigerate up to three (3) days.


Prepare Salad
In a large bowl, combine all of the vegetables and the cashews. Then, add 1/2 cup of the dressing and toss to coat. Taste, and add additional dressing if desired.


Serve
Divide the salad among four to six (4 - 6) plates. Garnish with the daikon sprouts and hemp seeds. Serve immediately.


Slightly adapts Carter, Noelle. "BLD's fresh vegetable salad." Los Angeles Times. Tribune Publishing Company 13 Oct. 2011. Web. 26 Apr. 2015.


Index
California-style
edamame
restaurants
Salads

Page Last Modified 25 May 2015