Salad

Asian Spiced Sugar Snap Pea Salad with Lemon

Asian Spiced Sugar Snap Pea Salad with Lemon
By jgreghenry Published February 5, 2012
Prep time: 10
Yield:1 (Servings)

Ingredients:

  • 1 T rice vinegar
  • 2 t low sodium soy sauce
  • 1 t dark sesame oil
  • 1 t dark brown sugar
  • 1 t hot chile sauce (such as sriracha)
  • 8 oz sugar snap peas, strings removed, thinly sliced on the bias
  • 1 pn coarse sea salt, to taste
  • 1 pn shichimi-togarashi, or standard chile powder, to taste
  • 1 lemon, cut into 8 wedges

Directions

In a small jar mix the rice vinegar, soy sauce, dark sesame oil, brown sugar and hot chile sauce. Put on the lid and shake well. Place the sliced peas in a serving bowl, pour the dressing over them. Toss well. Season with salt and shichimi-togarashi, to taste. Serve with lemon wedges on the side for squeezing.

Market Matters- Flirting with Grilled Squid & Miner's Lettuce Salad

15 Jan 2012
Grilled Squid with Miner's Lettuce Salad and Mint, Parsley, Anchovy Pesto

The Hollywood Farmers Market inspires me. This Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto is proof.

I didn't wake up this morning thinking that this was what I wanted for lunch. But a trip up and down Ivar filled my bag with all the ingredients (except the garbanzo beans) that I needed to fully realize this recipe. I guess it's been sleeping inside me for some time. Waiting for its moment.

It's moment came when miner's lettuce showed itself to me. It was right there. Just across the street from the Hollywood branch of the public library. Saying, "Look at me, I am an ingredient you've read about but have never used before. Lettuce make some trouble".

It was practically a illicit proposal, I'll have you know. I mean I always knew greens were hot. But these greens were smokin'! How could I resist? I am mean if lettuce could talk, this lettuce was screaming, "Take me as I am, or watch me as I go."

So I countered, "If beauty were time, you'd be eternity." After all, if you know me at all then you know "I can resist everything except temptation!"

GREG

Sippity Sup Continues »
Tags: | 12 Comments

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto
By jgreghenry Published January 15, 2012
Prep time: 150
Yield:1 (Servings)

Ingredients:

  • 2 t finely grated lemon zest, separated
  • 2 T fresh lemon juice
  • 2 clv galic, peeled & minced
  • 1 t pimentón de la vera (smoked spanish paprika)
  • 1 c extra-virgin olive oil separated
  • 2 c chopped flat-leaf parsley, chopped and separated
  • 1 lb cleaned small squid bodies
  • 1 pn salt & pepper as needed
  • 4 oz anchovy fillets, chopped
  • 2 T drained capers
  • 2 medium shallot, minced and separated
  • 0.5 c mint leaves, chopped
  • 0.75 c extra-virgin olive oil
  • 1 bn miner's lettuce
  • 1 c cooked or canned chickpeas
  • 0.25 c whole mint leaves
  • 0.25 c whole flat-leaf parsley

Directions

In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, 1/4 cup olive oil and 1/4 cup of the chopped parsley. Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours.
In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 1/2 cup chopped parsley, 1/2 cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in 1/2 cup olive oil. Season the pesto with additional salt and pepper.

In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes. Whisk in the remaining 1/4 cup olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.

Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side. Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.

Source: Adapted from Matthew Dillon for Food & Wine

Market Matters- Fuyu Persimmon Salad with Arugula & Pomegranate

30 Oct 2011
Persimmon Salad with Arugula & Pomegranate

It seems like forever since I walked my butt down the hill to the Hollywood Farmers Market for a Market Matters post. But persimmons are calling and they can't keep up the racket much longer. That's just how they are. Bold and assertive– then GONE!

Well before they are gone gone I suggest you pick some up and make this Fuyu Persimmon Salad with Arugula & Pomegranate. It could well be the prettiest belle of the seasonal salad ball, sure to turn heads because it's a lovely study in contrast.

The peppery arugula contrasts with sweet persimmon and tart pomegranate– both on the palate and on the plate. Because the vibrant colors are a big part of this beautie's success. I have also used contrasting vinegar styles in the dressing. Rich, sweet balsamic plays against the super bright acidic notes of coconut vinegar.

But the star of this salad is persimmon. Lots of folks are not overly familiar with persimmons. But in Southern California the Fuyus herald in the Holiday season. They stay bright orange, starkly clinging to the tree's branches long after the leaves have fallen, creating a decorative sculptural element in every garden lucky enough to boast of one. I don't think I could ever really be ready for Thanksgiving until the persimmons put on their seasonal show around here.

Sippity Sup Continues »
Tags: | 10 Comments

Fuyu Persimmon Salad with Arugula & Pomegranate

Fuyu Persimmon Salad with Arugula & Pomegranate
By jgreghenry Published October 30, 2011
Prep time: 15
Yield:1 (Servings)

Ingredients:

  • 2 fuyu persimmons
  • 0.25 c extra-virgin olive oil
  • 1 T aged balsamic vinegar
  • 1 T coconut vinegar (you may substitute any white vinegar)
  • 0.5 t sea salt
  • 1 pn freshly cracked black pepper
  • 3 c arugula
  • 0.5 c pomegranate seeds

Directions

Cut the top off the persimmons, then using a vegetable peeler, peel the skin off too. This is optional as the skin is edible. Use a mandoline to carefully slice crosswise paper-thin slices, exposing the starburst in the center of each slice.

In a small bowl whisk together the oil with the vinegars, salt and pepper.

In a large salad bowl toss the arugula and the pommegrantae seeds with the vinaigrette to coat. Divide the salad among six plates and top each with slices of persimmon.