Spring Greens and White Bean Salad with Mint-Walnut Dressing

This year, my parents wisely opted into a CSA and they are thankfully sharing the harvest with Obe and me!  We are so excited to have a share of Red Wagon Organic Farm's CSA.  This week's share was the inspiration for this pungent, flavorful and lively salad which highlights Red Wagon's beautiful mixed greens, sweet and tender pea greens, pungent walking onion and spicy radishes.  A true taste of the flavorful bounty Colorado has to offer!

Some of the ingredients are a bit unusual, but they will surely all be available at the Farmer's Market this month.  If you can't make the trip (although it is truly worth the effort!) you can substitute the pea greens for regular mixed greens and the walking onion for regular green onions.  It won't be quite as special, but the salad will still taste wonderful.  The pungent onion and spicy radishes are gently balanced out by the mellow white beans and toasted walnuts.  The bright, minty dressing gives it a nice tang. 

Spring Greens and White Bean Salad with Mint-Walnut Dressing
serves 3-4

4 cups mixed greens
2 cups pea greens
2 radishes, thinly sliced
1 walking onion, thinly sliced (about 1/3 cup)
1 1/2 cups cooked white beans, seasoned with salt
1/4 cup fresh mint, chopped
1 cup walnuts, toasted

Dressing:
1/4 cup white balsamic vinegar
1 cup mint leaves
1 tsp. honey
2 T walnut oil
2 T olive oil
salt and pepper to taste

Assemble dressing.  Add vinegar, mint leaves and honey to a blender and pulse until the mint is chopped.  Slowly drizzle in the oils while blender is on.  Add salt and pepper and blend. 

In a large bowl, combine all the salad ingredients.  Drizzle 1/4 cup of the dressing (or more, if desired) over the salad and toss well.  Serve immediately.

Tabouleh Salad

In honor of Obe's 33rd birthday this Monday, I decided to put together a Lebanese-style ensemble of mezze dishes.  Mezze are a little bit like Spanish tapas in style.  They are a collection of small-plate dishes served for either lunch or dinner, and the variety is almost endless!

Middle Eastern cuisine has always been a favorite in this house, especially since Obe is half Lebanese.  He is particularly fond of anything with a lot of garlic and lemon juice, and I love all the wonderful spices.  Most of my inspiration came from my new favorite cookbook, Saha by Greg and Lucy Malouf.  Not only is it filled with beautiful pictures and delicious recipes but they also include detailed stories of their travels through Lebanon.  It is a marvelous cookbook and I would highly recommend it to anyone who wishes to explore authentic Lebanese cuisine.

This recipe is a playful twist on Tabouleh.  It has all the main elements of Tabouleh but with some feta to add richness and romaine lettuce to add bulk and crunch.  It can be served as a mezze dish or in larger servings as a lighter-than-air but incredibly flavorful entree.  Enjoy it right away and you get lots of heat from the pungent raw garlic.  Allow it to sit overnight and the garlic flavor mellows and the parsley and lemon juice have a chance to infuse the bulgar to make for a more complex taste.  Either way, this salad is absolutely delicious! 

Tabouleh Salad
serves 4 as a main course

1/2 cup bulgar
juice of 1 large lemon
1 clove garlic
1/4 cup olive oil
salt and pepper to taste
1/2 cup crumbled feta cheese
1 head Romaine lettuce, chopped
1-2 ripe tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 bunch flat-leaf parsley, finely chopped (about 1 cup)

First, soak the bulgar.  In a small bowl, add dry bulgar and enough cold water to just barely cover.  Allow to soak until the water is absorbed and the bulgar has expanded to about 1 1/2 cups (at least 30 minutes). 

Meanwhile, assemble the dressing.  In a medium bowl, add lemon juice with a pinch of salt and pepper to start.  Using a microplane, grate the clove of garlic into a paste and whisk into the lemon juice.  Slowly drizzle in the olive oil, whisking constantly.  Add feta and whisk to break up the larger crumbles and incorporate the cheese into the dressing.  Set aside.

In a large bowl, add the bulgar, lettuce, tomatoes, cucumber and parsley and toss to combine.  Pour dressing over the mixture and toss well.  Taste and adjust salt and pepper if necessary.  Serve with warm flatbread or naan, if desired. 

*Storage note:  If you wish to make this salad ahead of time (or are planning on having leftovers) keep the lettuce and tomatoes separate and combine dressing with remaining ingredients.  When ready to serve, add lettuce and tomatoes and toss to combine. 

Herbed Colcannon Salad

As I was trying to imagine what I wanted to have for dinner this evening, I was suddenly inspired by an odd combination of ingredients:  a few leftover groceries from a Seder that I cooked for last night!  I had a Spring medley of herbs leftover from my Herbed Matzoh Ball Soup (that recipe I'll post a little later...), some Ba'tampte mustard, brussels sprouts from a lovely shaved salad from one of my favorite food websites, Food52 (here's the recipe for that one:  http://www.food52.com/blog/1929_passover_inspiration), and potatoes from, well, I just always have potatoes!

This recipe is also inspired by the beloved Irish dish, colcannon.  Although it is a major departure from the traditional colcannon, made with buttery mashed potatoes, this version is pleasantly reminiscent of the comforting dish with a much lighter, tangier taste.  The brightness of the vinegar and mustard, sweetness of the honey and crunchiness of the crispy brussels sprouts makes it a flavorful, textural delight.  Serve this alongside any protein you like, or have a bigger helping and call it a meal.  At about 270 calories per serving, you can afford to have seconds!

Herbed Colcannon Salad
serves 4

2 Yukon Gold potatoes, scrubbed and diced
4 cups brussels sprouts leaves
2 tsp olive oil
generous pinch of kosher salt

Dressing:
2 T honey
2 T Ba'Tampte Mustard, or any good deli-style whole grain mustard
2 tsp white balsamic vinegar
4 T olive oil
2 T fresh dill, chopped
2 T fresh chives, chopped
2 T fresh mint, chopped
salt to taste

Preheat oven to 425.  Bring a large pot of water to boil.  Add diced potatoes and cook until just barely tender, about 10 minutes.  Drain and set aside.

Meanwhile, toss brussels sprouts leaves with olive oil and salt.  Arrange in a single layer on a baking sheet and roast until browned and crispy, 7 minutes or more. 

Make dressing:  In a small saucepan over medium heat, melt honey and mustard together.  Add balsamic vinegar and whisk to combine.  While whisking rapidly, slowly drizzle olive oil into the mixture to emulsify.  Remove from heat and pour into a large bowl.  Add potatoes, brussels sprouts, chopped herbs and salt and toss well to combine.  Serve warm or room temperature. 

Asian Cole Slaw with Ginger-Peanut Dressing

I'll just say it right now:  I love this recipe!  The dressing is super-flavorful, tangy, garlicky and rich tasting and the vegetables are fresh and crunchy.  It is the perfect balance of healthful, wholesome food with enough good fat to make you feel satisfied.  

Asian Cole Slaw with Ginger-Peanut Dressing
serves 4

1 lb firm tofu
1/4 cup flour
1/4 cup peanut oil
6 cups shredded cabbage (mixture of green and red varieties)
2 carrots, shredded
1 yellow pepper, sliced very thin
1 red pepper, sliced very thin
1 cup cilantro leaves
1 bunch scallions, sliced thin

Dressing:
Juice of 2 limes (about 1/8 of a cup)
4 garlic cloves
2 T rice vinegar
3 T soy sauce
2 T fresh ginger, minced
1 T agave syrup (or honey)
1 T sriracha chili sauce
1 T toasted seasame oil
1/4 cup peanut butter

Slice tofu into four 1/2 inch thick rectangles and drain between two cutting boards lined with dish towels (or paper towels).  Allow tofu to press for at least 30 minutes for best results.

Meanwhile, make the dressing.  Add all the dressing ingredients in a small blender and puree until it reaches a creamy, thick consistency.  Thin with a little water, if desired.

Place the flour in a small plate and lightly dredge each piece of tofu.  In a large, flat-bottomed pan, heat peanut oil over medium-high and fry the tofu pieces until browned and crispy, about 5 minutes per side.  Remove tofu from oil and drain on a paper towel.  Season with just a little pinch of salt.

In a large bowl, combine vegetables and all but 1/8 cup of dressing (enough to spread over the tofu pieces) and toss well to combine.  Spread the remaining dressing over the tofu pieces and cut into triangles.  Serve cole slaw with tofu triangles arranged on top.