Category: Salads

No. 554Recipe Card Posted on by — Leave a comment

Sorghum Kale Chickpea & Olive Salad

Sorghum Kale Chickpea & Olive Salad

Do we really need another kale salad? Yes, another kale salad only lighter and with complex flavors. This is a great simple weekday lunch salad that will serve you well all during your work week. Sorghum Kale Chickpea and Olive Salad – No. 554 new in the Recipe Membership Collection.

KALE SALADS

It seems that Kale had its moment. Kale salads were everywhere. Now a softer, less kale assertive version emerges in this recipe. The strong green aspect of kale is softened by a fine chop, creamy chickpeas, Castelvetrano olives and salty feta. Other kale favorites include Dr. Weil’s Kale Salad from Tru Foods Kitchen and of course my Winter Caesar Salad.

Sorghum Kale Chickpea and Olive Salad | Bijouxs Little Jewels

SORGHUM

This salad goes grain and gluten-free with Sorghum, a great substitute for couscous. You cook sorghum much like any grain, and it can be made quickly in the Instant Pot. It is an ancient grain also packed with fiber and protein. You see it many times in American Southern recipes often used as Sorghum Molasses.

EXTRAS

The pickled onions are worth the effort to top the salad. Buy ready to go or make your own, it is very easy, there are many recipes out there.
Using a sheep’s milk feta adds the salty bite to the salad.

Sorghum Kale Chickpea and Olive Salad | Bijouxs Little Jewels

 

 

No. 544Recipe Card Posted on by — Leave a comment

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.

CHOPPED SALADS

Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

 

PRESERVED LEMON PASTE

Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

SPRING SALADS

Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.

 

No. 534Recipe Card Posted on by — Leave a comment

Green Olive, Celery & Parsley Salad

Green Olive, Celery & Parsley Salad |Bijouxs Little Jewels

Today I share a fresh winter salad that brings together bright lemon, crispy celery, buttery olives & fresh Italian parsley all winter produce available–No. 534 Green Olive, Celery & Parsley Salad a recipe for the Membership Cookbook Collection.

WINTER SALADS

We all crave the warm sunny days of Summer, but we have to get through Winter first, then Spring can open the door. Salads are a great way to keep freshness and brightness in the dark days of winter. There are many salads in the Membership Cookbook Collection to choose from with the convenient search “salads”.

PANTRY RECIPES

I love pantry recipes, they make life in the kitchen easier. This salad/condiment makes use of many on-hand ingredients in your pantry. I always keep jars of olives handy and the green Castelvetrano olives from Sicily are a favorite. They have a rich buttery taste, easily available in the supers. Celery is always on hand for snacks. Italian parsley, easy to find and even easier to grow, I have a bumper crop!

I have always loved the books from the Canal House Series, I think I have them all. The food style and photography feels much like my own. Simple beautiful food for the home cook. The Pronto Cooking is a favorite. Simple recipes to love and where I adapted this recipe. The orginal recipe calls for fennel, but my on-hand peeled celery delivered the same crunch.

Green Olive, Celery & Parsley Salad | Bijouxs Little Jewels

CITRUS SEASON

Late November is the start of citrus season along the Cali coast. Here in California we really do mark our calendars for the citrus to arrive. This salad uses the pulp of the lemon to create the bright fresh dressing for the salad. Seedless lemons, found at Trader Joes, are perfect, they made is so easy supreme the sections used for the dressing. Supreme means removing the bitter peel and pith and removing the membranes around each segment so the juicy flesh is exposed. It’s often seen when citrus is added to fruit salads or used as a garnish.

Green Olive, Celery & Parsley Salad | Bijouxs Little Jewels

SALAD VERSATILITY

Green Olive, Celery & Parsley Salad of course makes a light side salad along any main course and a great topper for grilled fish. Some other ideas to for the salad include tossing with noodles or pasta for a on-the-go lunch salad or top your avocado toast for a change.
Small plate salads on hand are always a treat served alongside almost any meal. I like to keep a variety of small plate salads on the ready to serve with cocktails, as an appetizer or a meal side option.

 

Green Olive, Celery & Parsley Salad, another little jewel added to the growing Recipe Membership Cookbook.

 

No. 510Recipe Card Posted on by — Leave a comment

Cherry Tomatoes w/ Sumac Shallots

Cherry Tomatoes w/ Sumac Shallots Bijouxs Little Jewels

This salad is a case in point of simply beautiful food from the home kitchen and no special skills are required. Sumac, a spice to become friendly with adds to easy-to-find produce for a salad layered with flavors. Cherry Tomatoes with Sumac Shallots- Beautiful Food by Design.

CHERRY TOMATOES W/ SUMAC SHALLOTS

Sumac plays the star role in the salad do not skip this step .Preparing the marinated shallots is simple and well worth the effort. Sumac is easily ordered online.

SIMPLE SALADS

Cherry tomatoes, basil leaves and crunchy pistachios blend to create a simple, yet complex flavored salad. This recipe is adapted from the master of using spices and seasonings to ramp up the flavors of just about everything, Yotam Ottolenghi. I have learned to use so many new spices from his many great cookbooks. I made a few small changes to the salad based on my on-hand ingredients, using only Heirloom cherry tomatoes and toasted pistachios instead of pine nuts. This is an in-the-moment salad, toss ingredients, plate and serve immediately.

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Cherry Tomatoes w/ Sumac Shallots | Bijouxs Little Jewels

 

 

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