Category Archives: Salads

Kale, Apple and Brussels Sprouts Salad

If you had told me a few years ago that I would actually crave a kale salad, I would have thought you were crazy. I used to hate kale. It made my throat itchy.

Apparently, I was doing it all wrong. I was buying curly kale, and using it raw, in salads. Curly kale is best for blending into smoothies or sauteeing, stews and soups, where the heat can mellow it’s bitter bite.

For eating raw, Tuscan Kale (aka Lacinato Kale or Dinosaur Kale or Cavalo Nero/Black Kale) is a better choice. It is a bit more tender than the curly variety and the flavour, while still quite earthy, has an almost nutty sweetness. You need to remove the stems, slice it quite thin and let it sit in the dressing for about 10 minutes before serving. That will help to tenderize the leaves.

Since discovering Tuscan kale, I now crave it. I have made this salad a few times this month. Last time I made it I added some raw shredded Brussels sprouts for extra crunch. (Not shown in video). Highly recommend the addition.

The dressing for this salad is a spiced apple cider vinaigrette. I got the dressing recipe from thecozyapron.com. A few pinches of cinnamon, curry powder and cumin create a wonderful depth of flavour that really holds up under the weight of the kale and sprouts. Gouda cheese adds a richness and the spiced nuts add crunch, an essential component of any salad as far as I’m concerned.

The apples I used in this salad have a surprising pink flesh. They are called Lucy Rose. I have been seeing them on Instagram for a few years now and became obsessed with finding them in real life. I finally found them last week at Hintonburg market in Ottawa.

They are a cross between a Honeycrisp and Airlie apple. They have a sweet-tart taste with a crunchy texture, very similar to a Honeycrisp. While they are quite dramatic, the salad will still be delicious with a Honeycrisp apple.

Click here to print recipe for Kale Apple and Brussels Sprouts Salad with Spiced Vinaigrette.

Asparagus with Pistachio and Egg Vinaigrette

I have some very strong opinions when it comes to asparagus. I never rush to buy the early skinny asparagus. It is very weak in flavour. I’m patient and wait until the thicker stalks start appearing at the stores. These spears are sweeter and I find that the flesh is more tender.

If I’m not using the asparagus on the day I buy it, I place the bunch in a jar filled with about an inch or two of cold water, so that the ends do not dry out in the fridge. I cover the bunch loosely with a plastic bag.

There are some sources out there that will tell you that the best way to trim asparagus is the “bend and snap” technique, where you hold a piece horizontally and bend it, and it will just break off where it needs to. The problem with this method is that it depends on where and how much force you put into the bending. The results are wildly inconsistent and you end up wasting a lot of good asparagus.

I like to line up the asparagus on a cutting board and just cut off the bottom inch or so, where the green colour begins to fade to white, and the texture is a bit tougher. Then, I like to take my favourite vegetable peeler and gently peel the skin from the bottom half of each spear, to expose the lighter green and white flesh under the peel. It makes for a more aesthetically pleasing presentation (all about pretty food here) and, it is more tender to eat.

For an asparagus salad, I like to simply boil or steam the asparagus for about 2-3 minutes. Then I plunge them into ice water to set the green colour and stop the cooking.

Eggs and asparagus are a beautiful flavour pairing. Watch as the salad comes together. in this video.

This dressing would also be very delicious on broccoli, green beans or on my newest obsession, little gem lettuce. I love the texture of the grated hard boiled eggs, mixed right into the dressing. Cornichon pickles and capers really punch up the flavour and chopped pistachios add salt and crunch. It’s a perfect lunch salad.

Click here to print recipe for Asparagus with Pistachio and Egg Vinaigrette.

Winter Squash Salad with Waffled Halloumi Croutons and Pomegranate Vinaigrette

After my successful venture with Croffles (Croissant-Waffles), I started to look at other ingredients in my fridge with the same lens. Will it waffle, I wondered. It seems like such a shame to let my waffle iron sit in the cupboard gathering dust, only to pull it out twice a year to make waffles.

I had a package of halloumi cheese about to expire so I decided to experiment. I heated the waffle iron to medium and sprayed it lightly with cooking spray. I tried a range of thicknesses and settled on 1/2 inch slices. Because halloumi is so firm, it waffled beautifully. I achieved a burnished golden brown colour and crispy edges, with that tell-tale squeak in the centre. Resounding success.

I decided to build a winter salad around these “halloumi croutons”. Check out this video to see how it all came together.

I started with butternut squash. Seasoned with salt, smoked paprika and a good drizzle of olive oil I roasted it until tender and browned. I like to cut the squash into small pieces to maximize the crispy surface area. Pro tip: Use a grapefruit spoon to scoop out the seeds and stringy fibres in the squash. The serrated edge of the spoon is the perfect tool for this.

For greens I decided on a mix of baby kale, micro arugula, and shredded raw Brussels sprouts. Arugula, frisée lettuce, radicchio, and Tuscan kale would all be good choices. You need a fairly bitter, assertive lettuce/green to counterbalance the sweet squash and mild, salty cheese.

If you have a food processor with a slicing disc, it produces julienned Brussels sprouts in seconds. If not, with a sharp knife and some patience, and it can be done by hand.

Every salad needs crunch. This one comes from spiced walnuts. If you have never made your own spiced nuts before, it’s quite simple. A lightly beaten egg white acts as the glue to help the spices stick to the nuts. I used a mix of sugar, salt, sumac and a pinch of cayenne. They only take about 12 minutes to toast and they keep for weeks in an airtight container. You can play around with the nuts and spices.

For the dressing, I created a sweet and tangy pomegranate vinaigrette. Pomegranate seeds were the final garnish, twinkling like glittering jewels.

Click here to print recipe for Winter Squash Salad with Waffled Halloumi Croutons and Pomegranate Vinaigrette.

Green Goddess Salad (and meal prep for a reset)

Happy New Year. Yes, I realize that we are already a week into the new year, but I practice slow January. (not to be confused with dry January 😉). I have difficulty with transitions. I do not rush into the new year filled with goals and resolutions. I like to ease my way, gently, into the new year.

Cookie month (or December, as the Muggles like to call it) was glorious. I was in my happy place baking over 12 different kinds of cookies. If you follow me on Instagram, you likely saw this video of how I packaged them up for giving away. I love packaging and designing labels almost as much as I love baking and gifting them.

By the beginning of January, I was convinced that my body was comprised of 100% cookie. I always need a reset at this time of year. To remind myself to practice mindful eating and set myself up for success, I like to do meal prep. I fill my fridge with prepared lean proteins (poached chicken breasts, jammy eggs), washed lettuce and other veggies, a jar of delicious homemade salad dressing and some spiced pita chips (we’re not monsters here, we still need crunch).

These ingredients are good in the fridge for 4-5 days, so I always have a quick and healthy lunch or dinner ready without having to think about it. In the recipe I provided, I presented it as a salad for 4-6 people, but it’s a great way to meal prep and fill your fridge for the week too.

If I’m roasting or grilling chicken, I prefer thighs, but chicken breasts are very delicious and moist if you poach them. It’s a method that most people don’t consider. Place skinless boneless breasts in a pot and cover with water. Bring to a boil and skim the foam off the top. Turn heat down to a simmer and add onions, carrots, celery, parsley, salt and pepper and simmer for 20-30 minutes, until they reach an internal temperature of 120°F. Then leave them in the poaching liquid in the fridge to chill. The chicken breasts absorb all that flavourful liquid and they are super moist.

For perfect “jammy” eggs bring a pot of water to a boil, gently lower eggs into water (I love this tool for that task). Boil for exactly 7 minutes and then remove and submerge in an ice water bath to stop the cooking and chill. If jammy eggs are not your jam, 11 minutes will give you hard boiled. Cooked eggs, keep well in their shell for about 5-6 days. The yolks in these eggs were not photoshopped! They are really this vibrant orange hue. I buy them at Farm Boy. I have been told that the colour comes from marigold and other plants that contain the pigment xanthophyll in the feed of the chickens.

The Green Goddess dressing recipe is from Mandy’s Gourmet Salads cookbook. Basil, parsley and tarragon contribute their verdant tones to create a gorgeous emerald green dressing. My regular house dressing is just a simple vinaigrette, but this is a nice change and feels special. It comes together in the blender in less than a minute.

All salads need some crunch element. I’m all about texture. Croutons or nuts are great, but why not make some spiced pita chips. They keep well for at least 2 weeks in an airtight container. I spiced mine with za’atar and sumac. You can find za’atar in many supermarkets or make your own with this recipe. I find sumac at Bulk Barn.

Click here to print recipe for Green Goddess Salad.

Winter Red and Green Salad

Unless you’re a close family member, it may surprise you to learn that I eat the same salad for lunch everyday. Arugula, thinly sliced romaine and radicchio, tossed with my home-made sherry and honey vinaigrette. I will toss in a bit of protein, either chickpeas, turkey, chicken, tuna or egg. A small handful of my house croutons is non-negotiable. It is always eaten, standing over the sink, from the stainless steel mixing bowl I tossed it in. Somehow it tastes better that way.

I created this salad as a way of forcing myself out of my rut. I wanted lots of vibrant colour on my plate, and I challenged myself to see if I could do it without any lettuce. In my mind I envisioned a red and green colour palate. The red was easy. Pomegranates added a sweet pop of texture and colour and blood oranges added the vibrancy I was craving.

For the green, I settled on green beans, sugar snap peas and frozen green peas. I made sure to refresh the green beans and sugar snaps in ice water after boiling, to preserve their verdant shade.

For the dressing, I started with mixing the juice of the blood oranges with some olive oil, but found that the oranges were missing the acidic punch I needed. A bit of red wine vinegar fixed that issue. Extra crunch in the form of toasted hazelnuts was a welcome textural addition.

Break out of your salad rut with this winter red and green salad. You’ll thank me.