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What makes this salad special is the miso ranch dressing and the pulverized nori. You can switch up the salad greens and add whatever fruit and/or vegetable you prefer, but we’re especially into the pairing of bitter greens and sour citrus.
- 1 ½-inch piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 3 tablespoons whole-milk Greek yogurt
- 1 tablespoon finely chopped chives
- 2 teaspoons unseasoned rice vinegar
- Kosher salt, freshly ground pepper
- 1 toasted nori sheet, coarsely torn
- 1 pound mixed chicories (such as red endive, yellow endive, escarole, radicchio, Treviso, and/or frisée), trimmed, leaves separated
- 1 teaspoon toasted sesame seeds
- A spice mill or mortar and pestle
Mix ginger, garlic, buttermilk, mayonnaise, yogurt, chives, vinegar, miso, and onion powder in a large bowl; season with salt and pepper. Let sit 10 minutes to let flavors meld.
Meanwhile, finely grate ½ tsp. zest from grapefruit; stir into dressing. Using a sharp knife, cut all peel and white pith from grapefruit; discard. Cut remaining grapefruit crosswise into ½" rounds. Coarsely tear grapefruit into chunky pieces. Finely grind nori in spice mill or with mortar and pestle.
Toss chicories with miso ranch; taste and adjust seasoning with salt and pepper. Add grapefruit and toss again. Top with nori and sesame seeds.
Do Ahead: Dressing can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
With bean sprouts, thinly sliced zucchini, and bell peppers instead of noodles, this raw salad is inspired by all the flavors of a greasy pad Thai noodle dish. A handful of peanuts, a squeeze of lime, some fresh cilantro, and a dash of sea salt round it out. It tastes just as good as it looks!
James Baigrie / Getty Images
Three Indian spices, raw flaked (or fresh grated) coconut, and a touch of Nama Shoyu turn a simple cabbage coleslaw salad into something special. To turn this raw salad into a main dish, you might try adding a handful of raw soaked nuts, perhaps cashews or peanuts. Make this salad in advance to give the flavors plenty of time to fully develop.
Endive Salad with Walnuts, Pears, and Gorgonzola
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Endive is one of my guilty pleasures. It's more expensive than regular lettuce, but it's so delicate, and has such a wonderful, just lightly bitter flavor, I just can't resist a splurge once in a while.
This is a quick and easy endive salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall!
If you don't have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio.
By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!
Textures and Flavors of Milk
Ricotta in a honey skin, clear whey, figs
- Aromatic ricotta
- Whey consomme
- Whipped whey
- Honey-pectin bath
- Shaved figs (figs pressed into cylinder, frozen and shaved on a slicer)
- Dried fig-long pepper powder
Cabot Cloth Bound Cheddar, apple sorbet, cinnamon-buckwheat crepes
- Buckwheat crepes
- Apple sorbet
- Cinnamon infused apple cylinder
- Apple butter
- Apple glass
- Shaved cheddar
Mozzarella chawan mushi, basil, tomato water, juniper-lime leaf oil
- Mozzarella chawan mushi base
- Aromatic tomato water
- Basil leaves
- Juniper-lime leaf oil
- Balsamic jelly
- Tomato jelly
Red Hawk Powder, sauvignon blanc jelly, mostarda pound cake
- Buddha’s hand mostarda
- Strawberry mostarda
- Sauvignon blanc jelly
- Mostarda pound cake
- Red hawk powder
Rogue River Oregonzola, candied grapefruit, smoked tomato jam, borage
- Candied grapefruit rinds
- Smoked tomato jam
- Borage leaves
- Rogue River Oregonzola
Sally Jackson Goat cheese, quince, membrillo crisps, bee pollen, grains of paradise