Tampilkan postingan dengan label salad. Tampilkan semua postingan
Bok Choy Salad Recipe
As luck would have it, at a Chinese New Year's dinner I stumbled upon a terrific dish at Fang restaurant. It was served raw, as a salad with a soy and sesame vinaigrette alongside some chunks of short rib. Bok choy is very mild flavored but it has great texture. The leaves are tender and somewhat herbal without being bitter, and the stems are very juicy and crisp. I had never considered using bok choy in salad but after trying that dish, I couldn't stop thinking about it.
Looking around online I found plenty of Asian inspired recipes for bok choy salad, and a few takes on coleslaw and even a chopped salad. My idea was to make a more Italian style salad using extra virgin olive oil, lemon juice and Parmigiano Reggiano. The result is a salad at once familiar and yet fresh. It's a great choice for a potluck or dinner party, because it is very sturdy and won't easily wilt. You could mix in other greens, add cherry tomatoes or even fresh fava beans when in season.
Bok Choy Salad
1 serving (multiply for as many servings as you like)
Ingredients
1 cup sliced bok choy
1/2 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Salt
Parmigiano reggiano, preferably young less than 18 months
Croutons
Freshly ground pepper
Instructions
Toss the bok choy in a bowl with the lemon juice and olive oil and a tiny pinch of salt. Shave long strips of Parmigiano using a vegetable peeler and add those and about five or so croutons to the bok choy. Season with pepper before serving.
Enjoy!
More inspiring bok choy salad recipes:
Bok Choy and Avocado Salad
Thai Steak and Bok Choy Salad
Bok Choy Salad with Corn & Edamame
Turkey Bacon & Bok Choy Salad with Shaved Parmesan (chopped salad style)
Bok Choy with Sesame Soy Vinaigrette
Bok Choy Salad (with ramen noodles and almonds)
Crunchy Bok Choy Slaw (like coleslaw)
Endive Salad with Prosciutto Recipe
Growing up I ate a green salad pretty much every night with dinner. In Italy, we did the same, though it was served at the end of the meal. These days, I find it hard to convince my other half to eat salad. My solution is to make main dish salads. This one uses Belgian endive and is easy to make for one or a group. It has many delicious things added to a base of endive and fennel, namely candied walnuts, fresh mozzarella and prosciutto.
Endive and fennel just seem to have a natural affinity for one another. Both are crisp, but fennel has a chewier texture and a sweetness, while endive is lighter and juicier and has a slightly bitter edge. You could use them to make a simple side salad but this one has lots of goodies to make it a main dish. Use a Champagne vinaigrette or a Dijon mustard vinaigrette to dress it. Or even just lemon juice and extra virgin olive oil.
One of the tricks to this salad is that one thin slice of prosciutto pulled into shreds adds loads of flavor. If you have jamon de Bellota, by all means use it. That's what I originally used in this salad. Just be sure to add it at the very last minute. Make extra candied walnuts, they are terrific for snacking.
Endive Salad with Prosciutto
One serving
1 Belgian endive, sliced
1/4 cup thinly sliced fresh fennel
1/4 cup diced fresh mozzarella
1 slice prosciutto, shredded into about 5 thin strips
2 Tablespoons walnuts, coarsely chopped
1/4 teaspoon sugar
Pinch salt
Vinaigrette
Make the candied walnuts by very gently heating the walnuts, sugar and salt in a non-stick skillet until the sugar melts and the walnuts toast. Swirl the pan so the sugar sticks to the nuts. Set aside and let cool while assembling the salad.
In a salad bowl toss the endive and fennel with a couple tablespoons of dressing. Place the salad on a plate and top with the mozzarella, walnuts and the prosciutto.
Enjoy!
Disclaimer: My thanks to California Endive Farms for providing me with a generous sample of endive to use. I also wrote about endive on Recipe.com.
Rice Paper Salad Rolls Recipe
Rice paper is traditionally used to make Vietnamese "Summer rolls" but like tortillas, it's extremely versatile and shouldn't be limited to only Vietnamese cuisine. Use it as a wrapper for pretty much whatever you like and you've got a great appetizer, snack or meal. While tortillas are served warm, rice paper rolls are served at room temperature.
I believe eating outdoors is more fun than eating inside, and that eating with your fingers makes everything taste better. So that makes rice paper salad rolls perfect for picnics (or take from home lunches). I have used all kinds of different fillings and this is a combination I really like, but experiment! Try sprouts, shredded chicken, smoked salmon, enoki mushrooms--the possibilities are endless.
Rice Paper Salad Rolls
Makes 2 rolls
Ingredients
4 sheets rice paper
1 English cucumber, peeled
1 small carrot
1 daikon radish
Avocado
Avocado
1 piece marinated or baked tofu, (or use homemade gluten free baked tofu)
4 lettuce leaves
Instructions
Prepare the vegetables by peeling long lengthwise strips of each the cucumber, daikon radish and carrot using a vegetable peeler. The number of slices will vary depending upon the size of the rice paper you have. Then slice each strip into long skinny slivers. Cut the tofu and avocado into thin strips.
Fill a bowl with warm water. Dip two rice paper sheets into the water, making sure the water flows between the sheets. Let the water drip off the rice paper, and then lay it on a flat surface. You want the sheets to be just softened enough so you can roll them.
Lay one lettuce leaf on the double layer of rice paper. Top with thin strips of vegetables and tofu, but don't overstuff. Roll up like a burrito, either tucking the ends in or leaving them open. Serve with peanut sauce
Enjoy!
.JPG)
