Monday, November 1, 2010
Two Fall Salads
Salad....again. Chipper up, these two fall salads are anything but boring.
Sadly, salad is mostly imagined as lettuce and a few friends tossed into a bowl. Big whoop. But what about the potato, bean, grain, and fruit salads?! Dust off that salad bowl and dig in.
Potato & Yellow Bean Salad with Dill Pesto:
1 1/2 lbs. small mixed (purple & red) potatoes, cut into quarters.
1/2 lb. yellow (or green) beans, trimmed and cut in half or thirds
1 clove garlic
2 T chopped fresh parsley
1 1/2 T apple cider vinegar (don't worry if you don't have apple cider vinegar, any vinegar will do)
2 t Dijon mustard (secret, and very special, ingredient!)
1/3 cup olive oil
salt & pepper (generous)
1. Fill a large saucepan with cold water and potatoes and bring to a boil. Lower heat to medium and cook until they can be easily pierced with a knife, about 7-12 minutes. Pull the potatoes out with a slotted spoon and let cool.
2. Using the potato water (who wants to boil water twice!?) blanch the yellow beans for about 2-3 minutes, until tender. Drain.
3. To make pesto - in a food processor, add the garlic clove and mince. Then add all other pesto ingredients. Process until the mixture is well combined.
Toss and let salad come to room temperature - enjoy!!
Arugula & Roasted Honey-Pear Salad:
2 pears, halved and cored
2 t honey
6-8 cups arugula
4 ounces smoked Gouda cheese (or whatever is your favorite - goat cheese would be yummy, or blue)
2 T balsamic vinegar
1 small shallot, minced
4-6 T olive oil
Salt & pepper
1. Pre-heat oven to 375. Line a baking sheet with parchment paper. Brush the pears with a little oil, place pears on the prepared baking sheet cut sides down, and bake for 20-25 minutes. The pears should be browned on the bottom and easily pierced with a fork, but not meltingly soft. When the pears are browned, turn them over and drizzle each with 1/2 t of honey, letting most of it pool in the scooped-out core. Bake for an additional 5 minutes.
2. Make dressing: In a small bowl, combine the vinegar, shallot, then whisk in oil, salt & pepper.
3. Toss arugula with dressing. Divide greens among plates, top with a pear and sliced cheese!
Ps. ROARRRRR Happy Halloween!