Tag: Salad

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.