I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
This light, spring salad finds inspiration in the flavors of the Middle East. Israeli couscous is a round, pasta-like product — you’ll find it with dried grains and legumes at many grocery stores. Substitute orzo if you are unable to locate. Cook the couscous like you would pasta, in plenty of water until it is past al dente — pleasantly soft when you bite into it, though not mushy. Arugula could sub for spinach here, or a few handfuls of fresh spring herbs. Add some blanched broccoli, crunchy celery or fennel. Try cooked lentils instead of chickpeas. Or leave the legumes out entirely. Zest the lemon before juicing, for easiest handling.
In summer months one of our favorite salads is an Italian bread cube and tomato-studded masterpiece, called Panzanella. It’s made with day-old bread that’s firm and crisp, and soaks up the juicy tomato goodness creating a sweet and crunchy-soft bite. In this winter version, orange takes the place of the tomato, creating a different sort of sweet that’s every bit as good, if not traditional. We toss in some of the season’s favorite partners as well — roasted beets, crisp romaine lettuce and fresh herbs like parsley, arugula and cilantro. Continue reading
(serves 4)
Adapted from Silk Road Cooking by Najmieh Batmanglij. I use less oil in this version than is called for in the original (featured in this week’s electronic newsletter), plus I’ve reduced the cooking time for the tomatoes, giving the dish a super-fresh profile. You’ll find this protein-rich salad particularly inviting in summer months when tomatoes are at their peak. Continue reading
Quinoa is worth trying — if you haven’t already. It’s high in protein, fast-cooking, and its feather-weight grains are a natural basis for light and nutritious salads. Its neutral flavor is universally appealing and marries well with all sorts of vegetables and herbs. Try tossing in diced cucumber, tomato or stone-fruits when summer harvest arrives. Continue reading