Tag Archives: salad

Recipe of the Week

Tuna, Avocado and Grapefruit Salad

tuna salad

Tuna, Avocado and Grapefruit Salad

When I don’t feel like making lunch, this is what I make. Perfect with simple saltine crackers.

1 can tuna in water, drained
3 tablespoons jalapeño juice (my favorite brand is San Marcos)
3 pickled jalapeños, chopped
juice of 1 lime, or to taste
1 avocado, cubed
1 grapefruit, supremes diced
handful chopped lettuce
sea salt and pepper

Place all of the ingredients in a bowl. Toss and serve.

Serves 1 to 2

 

Apple, Celery Salad with Dates and Pomegranate Seeds

apple celery salad

Apple, Celery Salad with Dates and Pomegranate Seeds

A golden apple was thrown into the wedding banquet of Peleus and Thetis by Eris, the goddess of discord, because she had not been invited. The apple had for the fairest written on it. Hera, Athena and Aphrodite all claimed it but when Paris, the prince of Troy, awarded it to Aphrodite who promised him the love of Helen, the most beautiful woman in the world who just happened to be married, it began a chain of events that led to the Trojan War. The apple appears throughout history connected to love and sex.

Hades fell head over heels over Persephone, and she was tricked into eating pomegranate seeds so she’d have to spend a portion of each year as his queen in the underworld. A deceitful maneuver, yet some would see an element of dark romance in the story. Some say that a pomegranate was the original forbidden fruit in the Garden of Eden.

¼ cup lemon juice
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
3 apples, cored, halved and thinly sliced
8 ribs celery, cut into half moons
6 dates, pitted, coarsely chopped
seeds of one pomegranate

Whisk together the lemon juice, olive oil, salt, and pepper in a medium bowl. Set aside.

Thinly slice the apples and place in the bowl with the vinaigrette. Add the celery and chopped dates and toss well. Lastly, gently toss in the pomegranate seeds.

Serves 4

Sautéed Swiss Chard with Currants and Pine Nuts

IMG_3684

Sautéed Swiss Chard with Currants and Pine Nuts

The word chard comes from the 14th century French word carde. A popular French vegetable, it is considered the queen of vegetables in Nice and is grown abundantly around the Rhone valley.

4 tablespoons olive oil
2 cloves, garlic minced
½ small red onion, diced
2 bunches Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon lemon juice, or to taste
¼ cup toasted pine nuts
¼ cup currants or golden raisins
salt and pepper

Heat olive oil in a large skillet over medium-high heat. Stir in the garlic and onion cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes.

Stir in the chard leaves and raisins and cook until wilted. Season with salt and pepper. Finally, stir in lemon juice and pine nuts. Taste, adjust seasoning and serve.

Serves 4 to 6

Crisp Celery Salad

crisp celery salad

Crisp Celery Salad

The celery we’re familiar with today is a descendant of wild celery, which was highly valued by the ancient Egyptians and Greeks as food and as medicine. Records show it was cultivated in pharaonic Egypt over 3000 years ago.

For the salad:
1 medium celery root, about 1 pound
10 large celery stalks, thinly sliced on a diagonal
1 small shallot, thinly sliced
½ cup parsley

For the vinaigrette:
2 anchovies
2 small garlic cloves
salt
juice from one lemon
2 teaspoons Dijon mustard
½ cup olive oil
pepper

Peel and halve the celery root. Cut into matchstick-size pieces. Place in a large bowl and add the sliced celery stalks, and shallot. Season with salt and pepper and toss to combine.

Prepare the dressing. In a mortar and pestle, mash the anchovy, garlic and a pinch of salt to form a paste. Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Slowly whisk in the olive oil and season to taste with the pepper.

Drizzle the vinaigrette over the vegetables. Add the parsley and toss to combine.

Serves 6

* Add chopped apples for a little sweetness.