Potatoes and Artichokes with Mustard Caper Vinaigrette

(my adaption of a recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. capers, drained and minced
6 Tbsp. lemon juice
One 15oz. can artichoke hearts, drained and cut to 1/4"-thick wedges
3/4 lb. tiny red potatoes
1/3 cup minced red bell pepper
1/2 cup minced fresh parsley leaves
mixed salad greens


Stir together the vinegar, mustard, and garlic until well blended, then whisk in the olive oil.  Stir in the capers.  Set aside at room temperature while you prepare the vegetables.

Scrub the potatoes; do not peel.  Slice them crosswise into 1/4"-thick pieces.  Pour an inch of water into the bottom of a medium-size saucepan, put in the potato pieces, and cover.  Over medium-high heat, cook the potatoes until fork-tender but not soft, about 6-8 minutes.  Test frequently; the texture is important to the success of the dish.

Drain the potatoes and rinse with cold water.  Drain thoroughly and toss together in a serving bowl with the artichoke hearts and bell pepper.  Toss again with the dressing and set aside to marinate at room temperature for up to several hours. 

When ready to serve, toss the vegetable mixture with the parsley and greens.

Kale Salad with Roasted Sweet Potatoes and Pomegranate

(recipe from Paleo Perfected magazine)

1 1/2 lbs. sweet potatoes, peeled, quartered lengthwise, and sliced crosswise1/2-inch thick
1/3 cup olive oil
salt and pepper
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. balsamic vinegar
12 oz. Lacinato kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)
1/2 head radicchio (5 oz.), cored and sliced thin
1/2 cup pecans, toasted and chopped
1/2 cup pomegranate seeds

Adjust oven rack to middle position and heat oven to 400F.  Toss potatoes with 1 Tbsp. oil and season with salt and pepper.  Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting  Transfer potatoes to plate and let cool for 20 minutes.

Whisk shallot, honey, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper together in a large bowl.  Whisking constantly, gradually drizzle in remaining oil until emulsified.

Place kale in a large bowl or on the counter.  Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.  Add kale, radicchio, and roasted sweet potatoes to the vinaigrette and gently toss to combine.  Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds.  Serve.

Mango Salad with Lobster and Lime Vinaigrette

(recipe clipped from a newspaper, unknown)

For the lime vinaigrette:
1/4 cup chopped cilantro
2 scallions, minced
Juice and zest of 1 lime
1/2 tsp. Dijon mustard
1/8 tsp. sugar
1/8 tsp. salt
Freshly ground pepper to taste
About 1/3 cup canola oil (I used olive oil)

For the salad:
1 (12-oz.) cooked lobster tail or 12 oz. cooked shrimp or crabmeat (I used shrimp)
1 ripe mango
8 oz. mixed baby greens
1/2 yellow or red bell pepper, cored, seeded and diced

Prepare the vinaigrette:  In a small bowl, whisk together the cilantro, scallions, lime juice and zest, mustard, sugar, salt and pepper until smooth.  Whisk in 1/3 cup oil until smooth.  Taste, whisking in more oil if dressing is too tart.

Make the salad:  After lobster/shrimp/crabmeat is prepared according to package directions, let cool.  Remove from the shells and cut into pieces.

Holding the mango upright, carefully cut the two rounded sides away from the large seed.  Score the fruit into cubes without cutting through the peel.  Push the peel side to turn it inside out.  Cut the mango cubes away from the peel.

Divide the greens among dinner plates.  Top each salad with the mango cubes, bell pepper, and lobster pieces.  Drizzle with the lime vinaigrette.

(A bright, interesting salad.  Can mix peppers, shrimp, mango and keep in a sealed container in the fridge for about a day.)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)

Red and White Cabbage Slaw

(recipe from Marie Claire magazine)

1/4 cup cider vinegar
5 Tbsp. sugar (I used 3 Tbsp. honey)
2 Tbsp. whole-grain Dijon mustard
1/2 tsp. celery seeds
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil (I used half this amount)
1/2 small red cabbage (about 10 oz.), cored and shredded
1/2 small white cabbage (about 10 oz.), cored and shredded
1 large carrot, peeled and grated
1/2 medium red onion, thinly sliced
1/4 cup chopped parsley

In a large bowl, mix together the vinegar, sugar, mustard and celery seeds; season with salt and pepper. Slowly whisk in the oil.

Add shredded cabbage, carrot, onion and parsley, and toss together until coated with dressing.  This keeps well and can be made one day ahead.

(A nice version of slaw.  Simple and flavorful.)

Belgian Endive and Apple Salad

(recipe from Cooking Light magazine)

2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley

Combine first 5 ingredients; add oils, stirring well with a whisk.  Add apple, tossing well; cover and chill.

Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.  Serve immediately.

[Note:  You can make the dressing early in the day and toss the apples with it to keep them from browning.  Wait as long as you can to cut the endive because it discolors where touched with a knife.]

(A simple but delightful salad!  I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week.  Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion.  Really yummy.  I also added some cubed avocado.  Tangy and tart.)

Bitter Greens Salad with Walnut-Shallot Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
3 Tbsp. olive oil
1 tsp. walnut oil
1 tsp. brown rice syrup (I used agave syrup, and also made with no sweetener - both fine)
1 shallot, very finely minced (I also used red onion, with success)
1 clove garlic, very finely minced
1 Tbsp. red wine vinegar
2/3 tsp. salt
cracked black pepper

Salad:
2 belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand-shredded escarole
2 cups baby arugula
1 cup hand-shredded watercress
1 cup finely shredded radicchio
1/2 cup coarsely chopped walnuts, lightly pan toasted (optional)

Prepare vinaigrette:  Whisk together ingredients in a small bowl until emulsified (or shake in a small jar).  Set aside for flavors to develop.

Make salad:  Combine all salad ingredients in a large bowl.  Toss gently with dressing to coat the leaves.

Makes 5 to 6 servings.

(Nice, substantial salad.  I find that the greens keep for several days if cut and tossed and stored in an airtight container, undressed.  I just love a simple, bitter greens salad!  I actually added an extra tablespoon of vinegar to my vinaigrette.)

Roasted Portobellos with Kale

(recipe from marthastewart.com)

1/4 cup apple cider vinegar
1 Tbsp. honey
4 cloves garlic, divided
2 Tbsp. olive oil, divided
salt and freshly ground pepper
4 stemmed potobello mushrooms
1/2 thinly sliced red onion
pinch red pepper flakes
6 cups thinly sliced kale

Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp. olive oil in a bowl.  Season with salt and pepper.  Arrange mushrooms in a baking dish.  Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat.  Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes.  Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.

Heat oven to 400F.  Roast mushrooms, flipping once, until tender, about 30 minutes.  Serve topped with kale.  Serves 2.

(This was delicious, though time consuming.  I marinated the mushrooms overnight, and they were very tangy.  Garlicky and tangy and delightful!)

Fennel, Apple, and Walnut Salad

(recipe from The Pleasures Of Cooking For One, by Judith Jones)

Fennel, about 1/3 medium bulb or 1/2 small one
1/2 tart apple
About 6 walnuts

Dressing:
1/4 tsp. Dijon mustard
pinch of salt
1 tsp. fresh lemon juice, or more to taste
1/2 tsp. balsamic vinegar
1 Tbsp. olive oil, or more to taste

Remove the coarse outside rib of the fennel bulb, and trim off the stalk, saving the leaves.  Trim the root end so the bulb stands firmly, and, with a sharp knife, cut very thin slices.  If you have a mandoline, by all means use it.

Core the apple, and cut it into thin slices, leaving the peel on.

Mix together the dressing ingredients, taste, and adjust as you see fit.  Pour the dressing over the fennel and apple slices with the walnuts, broken in half, and some of the fennel leaves, chopped, and toss everything together.  Pile onto a salad plate, and top with a few more fennel leaves.

(So simple, yet amazingly good!)

Asparagus Vinaigrette

(recipe from Orangette)

1 bunch asparagus
salt
2 Tbsp. lemon juice
1 Tbsp. white wine or champagne vinegar
1 Tbsp. Dijon mustard
1/2 tsp. salt
5 Tbsp. olive oil
Scant 1/8 tsp. pressed garlic (or minced)
1 hard-boiled egg, finely chopped (optional)
Zest of half a lemon (optional)

For the hard-boiled egg, a new method:  Put the egg in a small saucepan, cover with cold water, bring to a boil over medium-high heat.  When it begins to boil, pull it off the burner, cover it, and let it sit for 12 minutes.  Then rinse in plenty of cold water.  The white will be tender and the yolk bright yellow, with not one single nasty bit of gray in sight.

Fill a 12-inch skillet with water to a depth of about 1 inch.  Add a good dose of salt, and bring the pan to a boil over high heat.  Add the asparagus, spreading them out in a single layer, and cook just until they turn bright green and yield to the tooth, about 1 1/2 to 2 minutes.  Drain into a colander, and briefly run cool water over the asparagus to stop them from cooking.  They should still be warm.  Dry them gently on a paper towel, and transfer them to a serving platter.  Set aside.

In a small bowl or jar, whisk together the lemon juice, vinegar, mustard, and salt.  Add the oil, and whisk well to emulsify.  Taste, and if necessary, add a bit more oil.  Depending on the flavor of the oil and vinegar you use, you might need a teaspoon or so more oil.  Add the garlic, and whisk to combine.

To serve, drizzle the vinaigrette over the asparagus, and top, if you like, with hard-boiled egg.  If you choose to use the lemon zest, sprinkle a couple of pinches on top.  Alternately, serve the asparagus plain, with the vinaigrette and other optional toppings on the side, so each eater can dress it to their liking.

(I tried this recipe a few years ago, and it has become my go-to asparagus dish.  The lemony, mustardy dressing is delish, and good used as a salad dressing, too.  The hard-boiled egg is not necessary, but creates a creamier dressing when mixed together.  So good!  I usually make this and eat the whole bunch of asparagus myself.)

French-Style Warm Lentil Salad

(recipe from Epicurious.com)

1 cup French green (also known as "Puy") lentils
3 cups water
1 bay leaf
1/2 tsp. salt, divided
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 medium garlic cloves, minced
1 tsp. finely chopped fresh thyme (I used dried)
5 Tbsp. olive oil, divided
2 Tbsp. plus 1/2 tsp. red wine vinegar
1/2 Tbsp. Dijon mustard
2 Tbsp. finely chopped Italian parsley

In a medium saucepan, bring the lentils, water, and bay leaf to a boil over medium-high heat.  Reduce the heat and simmer, covered, until almost tender, about 15 minutes.  Stir in 1/4 tsp. salt, and then simmer, covered, for another 3 to 5 minutes, until tender but not falling apart.

While the lentils simmer, warm 1 Tbsp. of the oil in a 12-inch skillet over medium-low heat.  Add the onion, carrots, celery, garlic, thyme, and 1/8 tsp. salt, and cook, stirring occasionally, until the vegetables are just softened, about 7 to 9 minutes.

Meanwhile, make the vinaigrette.  In a small bowl, whisk together 2 Tbsp. vinegar, mustard, and remaining 1/8 tsp. salt.  Add the remaining 4 Tbsp. olive oil, and whisk to emulsify.

When the lentils are ready, drain them in a colander and discard the bay leaf.  Dump them into the skillet with the vegetables, and add the vinaigrette.  Cook over low heat, stirring gently, until heated through.  Stir in the remaining 1/2 tsp. vinegar, and serve warm, with salt and parsley for sprinkling.

4 side-dish servings

(Delicious!  Simple to make!  Yum!)

Scallion Vinaigrette

(recipe from Bobby Flay)

6 scallions, pale and dark green parts only, coarsely chopped
1 jalapeno, seeded and chopped
3 Tbsp. sherry vinegar
3 Tbsp. water
1 tsp. honey
1/4 cup plus 1 Tbsp. canola oil
3 Tbsp. chopped cilantro
salt & pepper

In a blender, puree the scallions, jalapeno, vinegar, water, and honey; gradually add the oil.  Add the cilantro and pulse.  Season with salt and pepper.

(Made 9/12/11.  I added lots of the white parts of the scallions, too, which made the dressing very strong.  Stick with the green parts!  Really good zippy dressing for salads.)

Spring Salad with New Potatoes and Pickled Spring Onions

(recipe from Smitten Kitchen, online)

2 lbs. small new or fingerling potatoes (a mix of reds and golds is nice)
1 lb. asparagus
1/4 lb. snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled Spring Onions
3 spring onions
1/4 cup white wine vinegar
1/4 cup water
1 Tbsp. kosher salt
1 1/2 tsp. sugar (I used honey)

Sharp Mustard Vinaigrette
1/4 cup olive oil
2 Tbsp. whole grain mustard
2 tsp. smooth Dijon mustard
2 Tbsp. white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water.  Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato.  Drain the potatoes and let them cool until they're almost room temperature.  You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions.  Whisk vinegar, water, salt, and sugar together in a small container with a lid until the salt and sugar dissolve.  Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture.  Cover and put in the fridge until you're ready to use them; if you can put them aside for an hour or even overnight, the better.  Reserve the onion greens.

Refill the saucepan you used for the potatoes (here's to fewer dishes!) with salted water and bring it to a boil.  Prepare an ice bath, a large bowl with ice and water in it.  Trim the tough ends off the asparagus.  Once the water is boiling, add the asparagus.  One minute later, add the snap peas.  Two minutes later, drain both together then dump them in the ice bath until chilled.  Drain the vegetables and spread them out on a towel to absorb excess water.

Slice the cooked asparagus spears and snap peas into 1/2-inch segments and place them in a large bowl.  Chop potatoes into moderate-sized chunks and add them to the bowl.  Cut the radishes as thinly as possible.  If they're especially big, you can first quarter them lengthwise.  Cut the reserved onion greens into thin slivers and add them to the bowl.

When you're ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste.  (You may find you don't want to use all of it.)  Stir in as many pickled onion coins as you please.  Season with salt and pepper to taste.

Do ahead:  Pickles can be started in the day or days before.  Potatoes can be boiled and chilled in fridge overnight, as can other vegetables.  Vinaigrette can be made in advance as well, but you may want to wait till the last minute to toss it with the vegetables, as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

(I made this 8/24/11 with the intention of it being for my week's lunches.  Justin came over to drink old-fashioned's and watch Mad Men.  We ended up eating most of the potato salad, too.  Justin said it was the best!  It is ridiculously good, especially if you're a mustard lover like me.)