Greenest Salad

greenest_salad

This is another simple salad that we find satisfying for a single-dish dinner. Derek doesn’t love broccoli but is okay with it here. Enjoy!

 

1 medium head / 6 oz romaine or baby romaine lettuce
1 medium head of broccoli / 8 oz / TK g or equivalent broccolini, florets and stalks cut into small bite-sized pieces
1 small avocado, sliced
1/3 cup toasted pistachios
a bit of crumbled feta
big splash of balsamic tarragon vinaigrette*

Bring a large saucepan of water to a boil, salt as you would pasta water, add the broccoli and simmer for just a minute or so until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside.

Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.

Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more, Serve topped with the feta, and a pinch of salt if needed. You can use any remaining vinaigrette drizzle over all sorts of vegetables, frittatas, bread, savory tarts, and the like.

Serves 4.

*Balsamic tarragon vinaigrette: In a blender or food processor, combine 1 small peeled shallot, 1/4 cup tarragon, 1/3 cup flat-leaf parsley, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, scant 1/2 teaspoon fine grain sea salt, and 3/4 cup extra virgin olive oil, and a squeeze of fresh lemon juice. Pulse until smooth, taste, and adjust with more lemon juice, salt, (or a kiss of something sweet), if needed. Makes about one cup of dressing.

Greenest Salad

Shaved Fennel Salad

shaved_fennel_salad

Derek and I are trying to be healthier. You know, lots of sweaty workouts, less alcohol, more greens. I’m even drinking water. I’ll let you know how that goes. In the meantime, this salad is pretty amazing, and it’s simple. We serve it as a large-portioned, single-dish dinner and have been satisfied, even after intense evening cardio. Enjoy!

If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close. Slicing on a mandoline will save you time (and you can pick up one for nearly nothing, if you need one.)

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed (use it!)
1/2 cup  pine nuts, toasted (I used almonds)
1/3 cup  feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6 (for small portions; we serve for 2 and have a little left over. The marinated veggies keep fine in the fridge for a few days.)
Prep time: 10 min

Shaved Fennel Salad