Category: Salads and Dressings

Nicoise a la Pittsburgh

Niçoise Salad Revisited
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Niçoise Salad Revisited

Recipe by La Bellitude
Servings

4

servings

Niçoise Salad can be a bit intimidating – all those ingredients to prepare! And I must admit this is probably the longest recipe I’ll ever post here. But each element is actually simple in this Yankee version of the French composed salad. I urge you to give it a try. My lunch and dinner guests love it!

Ingredients

  • 2 Tbsp fresh lemon juice

  • 2 Tbsp minced shallot

  • 1 Tbsp chopped fresh tarragon

  • 1 Tbsp Dijon mustard

  • 1/2 cup olive oil

  • salt and white pepper to taste

  • 4 chicken breasts

  • white wine vinegar

  • oregano oil

  • 4 medium potatoes, in 3/4″ cubes

  • duck fat or peanut oil

  • 2 cups French beans

  • 2 quarts water

  • ¼ cup salt

  • 4 hard boiled eggs

  • 2 tbsp mayo

  • 1 tsp Dijon mustard

  • 1/4 cup sweet relish

  • 2 cups of cooked corn, removed from cobs

  • 1 egg, lightly beaten

  • 1 tbsp AP flour

  • 1/2 tsp cumin

  • canola oil spray

  • 4 cups of romaine or other leafy greens, torn or sliced crosswise

  • 1 cup grape tomatoes

  • 1 cup picholine olives

Directions

  • Combine lemon juice, shallot, tarragon, and Dijon mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Vinaigrette can be made 3 days ahead. Cover and chill.
  • Mix equal parts white wine vinegar and oregano oil. Salt lightly. Place chicken breasts in the marinade and leave for 30-60 minutes while preparing the other ingredients.
  • Cook diced potatoes in salted water for 8 minutes. Remove, drain well, and spread out to dry on a rimmed baking sheet.
  • Bring 2 quarts of water to a boil. Add green beans and the 1/4 cup of salt. Return to boil and cook until beans are bright green and tender, 5-8 minutes. Remove from heat and drain.
  • Halve the boiled eggs and remove yolks to small bowl. Add mayo, mustard, and relish and mix until smooth. Season to taste with salt and white pepper. Fill the whites with the yolk mixture and set aside.
  • Combine corn, beaten egg, flour, cumin, and salt & pepper to taste. Spray mini muffin cups with canola oil spray and fill each cup with corn mixture. Bake in 375 degree oven until just beginning to brown, 12-15 minutes. Remove and cool.
  • Prepare a grill and grill chicken breasts, searing on each side and then finishing on cooler part of the grill until done. Cover until serving. Slice each breast diagonally before plating.
  • Heat duck fat or peanut oil in small saucepan to 375 degrees. Cook potato cubes in small batches until crisp and browned.
  • Toss salad greens with 1/3 of the vinaigrette. With greens on the bottom of each plate, arrange each of the elements of the salad on top of the greens. Serve with slices of baguettes and extra dressing for pouring.

Breakfast Slaw

Breakfast Slaw
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Breakfast Slaw

Recipe by La Bellitude
Servings

4

servings

This makes a great light and fresh accompaniment to a hearty “eggs & bacon” kind of breakfast. Adjust the amount of seasoning to your taste, but the idea is to keep it light and crunchy.

Ingredients

  • 1 cup grated fennel

  • 1 cup grated apple

  • 1/2 cup grated carrot

  • 2 tbsp lemon juice

  • 1 tbsp sugar

  • 1/8 tsp cinnamon

Directions

  • Whisk together the sugar and cinnamon, then add juice and whisk to dissolve the sugar.
  • Place grated ingredients in a bowl. Pour dressing over the fruit/veggies immediately (to keep apple from discoloring) and toss to coat.

Ottawa Rocket Salad

Ottawa Rocket Salad
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Ottawa Rocket Salad

Recipe by La Bellitude
Servings

4

servings

My take on a simple but elegant salad that I met on a trip to Ottawa. Good for lunch or brunch in any season.

Ingredients

  • 1 cup rocket (arugula)

  • 1 cup romaine

  • 1 cup tart apple, cut into matchsticks

  • ½ cup tomatoes

  • ⅓ cup crisp bacon, chopped

  • ¼ cup sharp cheddar, crumbled

  • snipped herb of your choice (I usually use tarragon)

Directions

  • Remove pulp from tomatoes, dice fine, and marinate in wine vinegar for 20-30 minutes. Combine greens, very lightly tossed with lemon juice and oil or a very light vinaigrette. Toss with other ingredients, sprinkle on snipped herb, and serve.

Notes


    French Mushroom Salad (Salade Des Champignons)

    French Mushroom Salad (Salade Des Champignons)
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    French Mushroom Salad (Salade Des Champignons)

    Recipe by La Bellitude
    Servings

    4

    servings

    This delightful spring salad works just as well any time since mushrooms are available year round. They are gently “cooked” by the acid added to the cream just as seafood is in a ceviche, and the results are delicious. (This recipe was developed for TABLE Magazine. Photography by Dave Bryce)

    Ingredients

    • ⅓ pound white mushrooms, washed, stems removed, thinly sliced

    • 1 bunch watercress

    • 2 heads bibb lettuce

    • 1 tsp lemon juice

    • 1 tbsp champagne vinegar

    • ¼ cup heavy cream

    • 1 clove garlic, minced

    • salt and pepper to taste

    • herb of your choice

    Directions

    • Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream; then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least two hours.
    • Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving. Parsley will do but tarragon is even better.

    Barley Salad with Pom Dressing

    Barley Salad with Pom Dressing
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    Barley Salad with Pom Dressing

    Recipe by La Bellitude
    Servings

    4

    servings

    This hearty salad can be the meal, or you could add roasted chicken or shrimp. For me it is fantastic without. Barley is my favorite grain for this dish.

    Ingredients

    • 1½ cups barley or 2 cups farro

    • Salt and pepper

    • 3 tbsp extra-virgin olive oil, plus more for serving

    • 2 tbsp pomegranate molasses

    • ½ tsp cinnamon

    • ¼ tsp cumin

    • ⅓ cup raisins

    • ½ cup chopped cilantro

    • ¼ cup hazelnuts, roasted and chopped

    • ¾ cup feta, cut in cubes or crumbled

    • 6 scallions, sliced thin, include green

    • ½ cup pomegranate seeds or radishes (or both!)

    Directions

    • Bring 4 quarts water to boil in Dutch oven. Add grain and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain grain and spread onto rimmed baking sheet. Cool completely, about 15 minutes.
    • Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add grain, raisins, cilantro, and hazelnuts and gently toss to combine. Season with salt and pepper to taste. Spread salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds or radishes in separate diagonal rows on top. Drizzle with extra oil and serve.