6 medium beetroot, peeled
2 tbsp [30 ml] extra-virgin olive oil
Freshly ground black pepper
Coarse sea salt
¼ cup [60 ml] balsamic vinegar
2 tbsp [30 ml] wholegrain mustard
1 cup [250 ml] shredded fresh mint
5 oz [150 g] baby salad leaves
6½ oz [200 g] feta cheese, crumbled
1 tbsp [15 ml] extra-virgin olive oil
Preheat the oven to 375°F [190°C]. On a large baking sheet, set a large sheet of aluminum foil and place the beets over one half of the aluminum sheet. Drizzle with 2 tbsp olive oil and sprinkle with freshly ground black pepper and coarse sea salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets “en papillote”. Roast the beets for 45 minutes, or until tender when pierced with a pointy knife. Let the beets rest for 5 minutes, then cut each beet in quarters. In a large bowl, toss the beets with the balsamic vinegar and wholegrain mustard and set aside to cool completely.
To make the salad, place the mint, salad leaves, crumbled feta and olive oil in a bowl and toss to combine. To serve, divide the salad on serving plates, and top with the marinated beets. Drizzle with a bit of the balsamic vinegar-mustard mixture. Serve with grilled bread slices.
Recipe Credit: Adapted from Donna Hay, Flavors.
Serves 2 as a main or 4 as an appetizer
Kosher salt or fleur de sel
2 scallions, white and light green parts separated and finely sliced
1 tsp [5 ml] red wine vinegar
2 hard boiled eggs, peeled
1 tsp [5 ml] Dijon mustard
1/3 cup [80 ml] extra-virgin olive oil
1 tbsp [15 ml] capers, rinsed and dried
Pinch dried chili flakes
2 tbsp [30 ml] handful of fresh, flat leaf parsley leaves, chopped
1 lb [450 g] asparagus, peeled if needed, trimmed and cooked to your liking
In a small bowl, pinch together 1/4 tsp [1.25 ml] salt with the white part of the sliced scallions. Once the scallion begins to release some juice, stir in the red wine vinegar and set aside.
Separate the egg yolks from the hard boiled eggs. Place one egg yolk in a medium bowl. Chop the other egg yolk and egg whites separately, and keep both aside for later.
Mix the Dijon mustard into whole egg yolk until smooth. Using the back of a spoon or fork, beat in 1/3 cup of the olive oil in a thin, steady stream. Once emulsified, stir in the vinegar and white scallions.
Add the reserved egg whites to the sauce, along with the capers, the chili flakes and most of the parsley. Taste and season with salt and pepper as needed. If the sauce seems too thick, loosen with the extra olive oil.
To serve, arrange the cooked asparagus on a plate. Spoon over the sauce, then garnish with the chopped egg yolk, reserved parsley and scallion greens.
Note: This asparagus makes a fine tartine topping (as pictured). If desired, toast two large slices of whole wheat sourdough bread, then top with the asparagus and the hard-boiled egg vinaigrette.
Recipe Credit: Seven Spoons
For the wasabi dressing (makes 1/2 cup, 125ml)
¼ cup fresh lime juice
2 tbsp [30 ml] wasabi powder (see note)
1½ tsp [7.5 ml] sugar
2 tsp [5 ml] soy sauce
½ tsp [2.5 ml] red chile powder
2 tsp [10 ml] minced fresh ginger (peeled)
1½ tsp [7.5 ml] fish sauce
2 tsp [10 ml] toasted sesame oil
1/3 cup [80 ml] canola, peanut or grapeseed oil
For the cole slaw
4 cups [950 ml] shredded cabbage (about ½ head)
10 radishes, julienned
2 medium carrots, peeled and julienned
1 Asian pear, cored and julienned
1 small red onion, peeled and thinly sliced
¼ cup [60 ml] (½ bunch) green onions, minced
¼ cup [60 ml] fresh coriander leaves, chopped
Toasted sesame seeds
Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes. Stir in the remaining ingredients until well-blended.
In a large bowl, toss all the vegetables together with the fresh coriander and toss with the dressing. Season generously with freshly ground black pepper and sparingly with sea salt (the dressing is already salty by itself). Taste, and add more lime juice, if desired. Serve sprinkled with toasted sesame seeds and crushed peanuts.
Taste, and add more lime juice, if desired. Serve sprinkled with crushed peanuts.
- Most “wasabi” powders are blends of wasabi and horseradish (or mustard), including the powders you often find in Asian markets. Look for a brand with wasabi as the first ingredient, if possible. Various wasabi powders undoubtedly vary in strength. If unsure, use half the amount indicated then add more to the dressing, to taste.
- Add shredded leftover chicken, Chinese roast pork or julienned barbecued tofu to make a meal out of this addictive salad.
Recipe Credit: Adapted from David Lebovitz
Serves 2 as a main, or 4 as a starter
4 Roma tomatoes, quartered lengthways
2 tbsp [15 ml] extra-virgin olive oil, divided
½ sourdough baguette, preferably wholewheat
2 small handfuls baby arugula (rocket) leaves
4 slices thinly sliced prosciutto, torn into bite-sized pieces
1 jarred roasted red bell pepper, sliced into strips (about 1/3 cup)
1 ball fresh buffalo mozzarella (about 3.5 oz [100 g])
1 tbsp [15 ml] salted capers, rinsed
Bunch fresh basil leaves
For the dressing
3 tbsp [45 ml] best quality extra-virgin olive oil
1 tbsp [15 ml] red wine vinegar
1 tsp [5 ml] white or regular balsamic vinegar
Sea salt and freshly ground black pepper
Preheat oven to 250°F [125°C].
On a clean baking sheet, place the quartered Roma tomatoes, season lightly with sea salt and freshly ground black pepper, drizzle with 1 tbsp [15 ml] extra-virgin olive oil and slow roast in the oven for about 2 hours. While the tomatoes are roasting, tear the sourdough baguette into bite-sized pieces, place on another baking tray, drizzle with 1 tbsp [15 ml] olive oil and place in the oven to toast for 20 minutes or until lightly golden, the bread chunks must be crunchy but not dry and hard. Remove bread from the oven and set aside to cool. Once the 2 hours roasting time for the tomatoes is done, set the oven to broil and grill the tomatoes for a couple of minutes until blackened in spots. Watch over the tomatoes constantly while broiling so they don’t char. Remove from the oven and set aside to cool for about 15 minutes.
Mix all the dressing ingredients in a small bowl until well incorporated. Take 2 large or 4 small serving plates out and divide the baby arugula between each plate, spreading the leaves so as to make a bed for the rest of the salad ingredients.
In a medium-sized mixing bowl, pour 2 tbsp [30 ml] of the dressing and the toasted bread chunks and coat quickly and lightly. Divide the bread chunks, prosciutto and roasted bell pepper slices between the serving plates. Tear the mozzarella ball and divide the pieces between the places. Sprinkle with capers and basil leaves. Drizzle with a little more dressing, season with freshly ground black pepper and a little sea salt and serve immediately.
Recipe Credit: Adapted from Katie Quinn Davies, What Katie Ate
3½ cups [875 ml] red or brown rice, cooked, heated
4 handfuls baby spinach, stems trimmed
2/3 cup [160 ml] walnut halves, toasted
1½ cups [375 ml] sweet cherries, halved and pitted
½ cup [125 ml] extra-virgin olive oil
¼ cup [60 ml] white wine vinegar
Fine-grain sea salt
Small basil leaves
Goat cheese, crumbled
Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.
Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar, and ¼ teaspoon [2.5 ml] sea salt and blending until smooth. Add a generous splash of the dressing to the salad.
Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad onto a platter and finish with the last of the cherries, walnuts, basil leaves and goat cheese. Serve immediately.
Recipe Credit: Heidi Swanson, Super Natural Every Day
The sweetness of hazelnuts and creaminess of zucchini makes this salad the most luxurious summer starter.
1/3 cup [80 ml] shelled hazelnuts
7 small zucchini (about 1¾ lb [795 g])
4 tbsp [60 ml] extra-virgin olive oil
Sea salt and black pepper
1 tsp [5 ml] balsamic vinegar
1¼ cups [310 ml] mixed green and purple basil leaves
3 oz [85 g] top-quality parmigiano-reggiano, broken up or very thinly sliced
2 tsp [10 ml] hazelnut oil
Preheat the oven to 300ºF [150ºC]. Scatter the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool down before rubbing them between your hands to remove most of the skins (some should remain). Chop the hazelnuts roughly.
Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot – at least 5 minutes.
Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooling the zucchini through. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside.
Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the parmigiano-reggiano, and drizzle over the hazelnut oil.
Recipe Credit: Plenty, Yotam Ottolenghi
A simple and quick spread with a lemon twist that gives the traditional recipe a little quick.
Makes about 1½ cups
1 cup [250 ml] large green olives, pitted
¼ cup [60 ml] fresh Italian parsley
¼ cup [60 ml] slivered almonds, toasted
1 tbsp [15 ml] capers
½ lemon, zest and juice
1 oil-packed anchovy fillet
1/3 cup [80 ml] best quality extra-virgin olive oil
Sea salt and black pepper
Put olives, parsley, almonds, capers, lemon zest and juice, and anchovy fillet in container or a mini food processor. Pulse multiple times, scraping down the sides of the bowl, until the mixture looks coarsely but evenly chopped. Add half the olive oil and process for about 30 seconds, scraping down the sides of the bowl once. Add the rest of the olive oil and process again for 30 seconds. Taste, season with salt and pepper to taste (you shouldn’t need to add much salt) and incorporate by mixing vigorously with a spoon.
If you like your tapenade quite coarse, it’s now ready to serve. If you want it creamier, keep on processing for a minute more, adding 1 tablespoon [15 ml] water if needed to loosen the mixture a bit.
Serve with toasted pita chips, on crostini, or with pasta.
Recipe Credit: Marie Asselin
A timeless classic updated with a zesty dressing, creamy avocado, roasted cherry tomatoes and spicy garam masala chicken.
Serves 2 as a main dish or 4 as an appetizer
1 small garlic clove, finely chopped
2 anchovy fillets (packed in oil)
¼ tsp [1.25 ml] flaky sea salt (like Maldon)
1 egg yolk
1 tsp [5 ml] Dijon mustard
1 tsp [5 ml] Worcestershire sauce
2 tbsp [30 ml] lemon juice, freshly squeezed
½ cup [125 ml] extra-virgin olive oil
2 tbsp [30 ml] water
2 hearts of romaine (about 8 oz [225 g])
10 cherry tomatoes (+ 1tsp [5 ml] olive oil, fine sea salt and pepper)
1 oz [30 g] bacon or pancetta
3 slices of stale whole wheat (or white) bread (+1 tbsp [15 ml] olive oil and pepper)
8 oz [225 g] chicken breast (+1 tbsp [15 ml] olive oil, fine sea salt and pepper)
¼ tsp [1.25 ml] garam masala powder
Shaved Parmigiano-Reggiano cheese (about ¾ oz [25 g])
Make the dressing: In a mini food processor (or a blender), blend the garlic clove, the anchovy fillets and the sea salt together to make a paste. Add the egg yolk, mustard, Worcestershire sauce and lemon juice and pulse to mix everything together. Add the olive oil 2 tbsp [30 ml] at a time, blending on high speed between each addition to make sure the dressing emulsifies. Finish by adding the water and season to taste with pepper and just a little pinch of salt (keeping in mind the salad also contains seasoned chicken, bacon and parmigiano-reggiano). Transfer dressing to a screw-top jar and keep in the fridge until ready to use.
Prepare all the salad components: Preheat oven to 450°F [230ºC].
Trim the hearts of romaine, then cut the leaves into 1-inch thick [2.5-cm] slices. Wash the lettuce thoroughly, then spin dry. Set aside in a large bowl.
Line a baking sheet with aluminum foil. In a medium bowl, mix the cherry tomatoes with 1 tsp [5 ml] olive oil, a pinch of sea salt and freshly ground black pepper. Toss to make sure the tomatoes are well coated, then put the tomatoes on one side of the baking sheet, making sure they don’t touch one another. Don’t put in the oven yet.
Cut the bread into bite-size cubes (remove the crust if you wish) and the bacon (or pancetta) into tiny bites. In the same bowl you used to mix the tomatoes, mix the bread cubes, bacon, 1 tbsp [15 ml] olive oil, and some freshly ground black pepper. Toss everything together then spread the bread/bacon mixture on the other side of the prepared baking sheet, making sure bread cubes are all set in one layer.
Roast tomatoes and bread cubes until the tomato skins burst open, the bread cubes are golden all over, and the bacon bites are browned and crisp, about 8 minutes. During the roasting process, stir the bread cubes every 2 minutes but leave the tomatoes alone. If the tomatoes are ready before the bread cubes, take them off the baking sheet and continue roasting the bread cubes until they are crunchy but not hard. Reserve both components until ready to serve.
Cook the chicken: Cut the chicken breast into long thin slices. In a medium bowl (still the same bowl!), mix the chicken with 1 tbsp [15 ml] olive oil, garam masala powder, freshly ground black pepper and a pinch of fine sea salt. Heat a medium pan over mdium-high heat, then add the chicken. Let the chicken sit and gain some color before moving it around. Once the chicken pieces have a nice golden brown color you can flip them over (about 3 minutes). Remove from the pan as soon as the other side looks similar (about 3 minutes again). Cut into bite-size pieces while hot, then put back into the warm pan (off the heat!) until ready to serve.
Assemble the salad (right before serving – this salad doesn’t like to wait!): Cut the avocado into cubes (you must do this last so it doesn’t brown prematurely). Mix the romaine leaves with some of the dressing (to taste), then add the chicken bites, the bacon croutons and avocado. Carefully toss everything together, then separate in 2 or 4 bowls. Distribute the roasted cherry tomatoes and parmigiano-reggiano shavings. Serve with more dressing on the side. Enjoy!
Recipe Credit: Adapted from Nicole Stich, Delicious Days
An elegant and colorful salad with a creamy, bright and sharp taste.
Makes about 24.
10 oz [284 g] medium shrimp, peeled and deveined (about 20)
1 tbsp [15 ml] peanut or canola oil
3 tbsp [45 ml] freshly squeezed lime juice (from 3 limes)
2 finely chopped green onions (scallions), thinly sliced
1 jalapeño chile, stem, ribs and seeds removed, finely chopped
1 tsp [5 ml] toasted sesame oil
1 tsp [5 ml] coarse sea salt (or fleur de sel)
1 small, firm, ripe Hass avocado, pitted and peeled
3 small Belgian endives
Black sesame seeds, for garnish
Season shrimp with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Sauté shrimp for about 1½ minutes per side, or just until opaque (do not overcook or they will be chewy!). Transfer to a plate; let cool. Cut into ¼-inch [¾-cm] pieces.
While shrimp cools, squeeze lime juice in a medium bowl. Add chopped green onions (keeping green ends for garnish), jalapeño, sesame oil and salt. Stir to combine. Add shrimp, mix well and refrigerate for at least 15 minutes or up to 2 hours.
Just before serving, cut avocado into small cubes and fold into shrimp mixture. Separate endive leaves and arrange on a serving platter. Spoon about a generous tablespoon shrimp salad onto each leaf. Garnish with sliced green onion tops and black sesame seeds.
Recipe Credit: Adapted from Martha Stewart Living Magazine