Apple, Blueberry Stilton, Walnut and Mixed Greens - a winter salad

a few handfuls of mixed greens
1 apple (braeburn, fuji, etc.) chopped
1/2 lemon, juiced
2 ounces blueberry stilton, crumbled
1/4 cup chopped walnuts
3/4 cup vegetable oil
1/4 cup balsamic vinegar
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp dried mustard

Add the mixed greens to a large mixing bowl. Take the chopped apple and put in a small bowl with the lemon juice. Mix and sprinkle over mixed greens. Sprinkle the blueberry stilton on top. Add the chopped walnuts.

In a jar, add the oil, vinegar, sugar, salt, pepper, mustard and shake. Pour some of the dressing over mixed greens and toss, adding more as needed.

Sautéed Kale with Apples, Dried Fruit and Goat Cheese

2 bunches kale, removed from rib and torn into pieces
3 Tbsp olive oil
1 green tart apple, sliced thin
2.5 oz mixed dried fruit (combo of figs, apricots, plums), sliced
1 oz goat cheese crumbles
Kosher salt to taste
Fresh pepper

Heat a large cast iron skillet over high heat. Toss torn kale with 3 Tbsp olive oil to cover leaves thoroughly. Saute in batches, until kale is bright greens and the leaves are lightly crisped. Remove to a bowl, season with a good coarse kosher salt.

Toss sautéed kale with sliced apples, sliced dried fruit and goat cheese crumbles. Salt and pepper to taste.

Possibly use a tiny amount of balsamic vinegar or some lemon juice (lemon juice will also keep the apples from browning).

Raw Vegetable with Roasted Chickpeas

1 orange, red, or yellow bell pepper (whatever has 4 lobes), chopped
1 cucumber, partially peeled skin, minced
1/2 red onion, minced
1 lemon, juiced

2 Tbsp olive oil
1 can chickpeas/garbanzo beans, rinsed, dried and thoroughly dried

1 Tbsp coarse kosher salt

Preheat over to 400 degrees. Take dried chickpeas and toss with olive oil, add to baking sheet. Roast for at least 20-30 minutes, checking/stirring the chickpeas every 10 minutes. Remove from oven once the chickpeas are crispy and browned. Sprinkle with 1 Tbsp kosher salt.

Toss together pepper, cucumber, onion with lemon juice. Add chickpeas, toss and serve.

The Best Salads are the Easiest

...as long as you have the best ingredients:

Tomato Salad with Goat Cheese
1/2 chopped ripe tomato, heirloom or from a garden
1 handful mixed greens
1/4 cup goat cheese
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 cup extra virgin olive oil

Toss the salt, pepper and olive oil with the tomato.  Sprinkle the goat cheese over the mixed greens, pour the tomato mix over and toss.

Serves 1

Wilted Greens with Garlic and Anchovies

From : Epicurious  | October 2007

Mario Batali

Molto Italiano

Makes 6-8 servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 anchovy fillets, rinsed
• 4 cloves garlic, thinly sliced
• 1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
• Salt and freshly ground black pepper
• 1/2 lemon

Preparation:

Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

Sicilian Fennel and Orange Salad with Red Onion and Mint

Makes 4 servings

Ingredients:

• 2 navel oranges or blood oranges

• 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
• 1/2 cup very thinly sliced red onion
• 16 small fresh mint leaves, torn in half
• 3 tablespoons extra-virgin olive oil
• 20 oil-cured black olives

Cut peel and pith from oranges. Cut between membranes to release segments.

Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

Tabbouleh

This Mediterranean salad is best during summer, when you can get the freshest tomatoes, mint and parsley -

1 cup couscous, raw
1 cup water
1/3 cup minced onion
1/2 cup tomatoes, diced
1/4 cup parsley, minced
1/4 cup fresh mint, minced
1/4 cup olive oil
3 Tbsp lemon juice

Bring water to a boil and add couscous.  Simmer until all water is absorbed.  Cool.  When couscous is chilled, add the remaining ingredients.  Serve with crusty bread.