Tagged "Salad"


Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by Rachel Dougherty on

 

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

DIRECTIONS
 
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
 
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
 
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 
 
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
 
Serves 4 as a light meal or 6 as a small salad   
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Caesar Salad Dressing

Posted by Rachel Dougherty on

 

Ingredients


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

Directions
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
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    Crunchy Kale Salad with Pomegranate Vinaigrette

    Posted by Rachel Dougherty on

    This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

    Ingredients:

    1 bunch kale, wash, remove tough stems and chop
    1/4 small head red cabbage, chopped
    1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
    2 medium carrots, peeled and grated
    1 Tablespoon Extra Virgin Olive Oil of your choice
    Salt and Pepper to taste

    Method:

    Combine all ingredients in large bowl and toss, set aside while you make the dressing.

    Kale Dressing

    Ingredients:

    1 small apple, diced
    2 cloves garlic, peeled
    1/4 Cup Herbes de Provence Olive Oil
    2 teaspoons honey
    1 1/2 Tablespoons Pomegranate Balsamic
    1 teaspoon curry powder
    Salt and Pepper to taste

    Method:

    Place all dressing ingredients in a food processor. Blend until smooth.

    To serve:

    Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

    Serves 4

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    Tomato & Peach Summer Salad

    Posted by Rachel Dougherty on

    This is a perfect summer salad and can be served with any meal, including brunch!

    Ingredients:

    4 ripe peaches, sliced
    4 ripe tomatoes, cut into bite sized pieces
    4 ounces feta cheese, crumbled plus more for garnish
    1/2 Cup red onion, chopped
    1/4 Cup pecans, chopped
    Handful fresh mint, chopped
    Handful fresh basil, chopped
    Blood orange olive oil
    Salt to taste

    Method:

    In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta.

    Serves 4

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    Ruby Red Salad

    Posted by Rachel Dougherty on

    This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting.

    Ingredients:

    1 small head of red cabbage, chopped
    2 oranges, peeled and chopped into bite size pieces
    1/2 red onion, diced
    1 mango, peeled and cubed
    1/4 Cup cilantro, chopped
    3/4 Cup Persian lime olive oil
    1/4 Cup Sicilian Lemon white Balsamic
    Salt and pepper to taste

    Method:

    Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.

    Variations:

    Try this salad with nectarines, peaches, sliced radish, or pineapple! Add some jalapeño for a added kick!

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