Posts tagged ‘raw salad’

June 7, 2012

Chopped Broccoli Salad

Real talk: some days I miss Whole Foods real bad. I realize that this is a total first-world problem and that I’m beginning to sound ridiculous – but [my favorite pastime] grocery shopping is just not the same after having been so spoiled on the regular.

They have all the random things I decide I need in my kitchen immediately. Mulling spices? Right near the apple cider! Pre-cut butternut squash? Fo sho. Three-year aged Gouda? Got it. Truffle salt? No prob.

Let’s not even talk about the gelato bar and bakery, please. And the salad bar! Ah, the salad bar…so amazing, so dangerous! This salad I made today was one I found on Oh She Glows, an awesome vegan blog. Angela reminded me of the joys of the Whole Foods salad bar when she made her own version of their Detox salad.

It’s crunchy, zesty and a little sweet with a satisfying chew-factor from the dried fruit – plus it’s raw and easy to throw together.

This salad is great to make for lunches throughout the week – dressing it as you go, to prevent it from becoming soggy. It lends itself to additions, so you can change it up each day – simply serve it alongside grilled shrimp, a veggie burger or chicken and the next day you can mix it with some leftover pasta or rice and feta cheese to give it a new life. You can mix it with chickpeas, black beans or tofu too, for a vegetarian-friendly protein hit. Or eat it inside a pita with a dollop of yogurt and hot sauce. Mad ideas for this salad, yo.

Chopped Broccoli Salad (serves 6 as a side)
Based on Detox Salad from Whole Foods’ salad bar and Oh She Glows

1 bunch of broccoli, cut into florets
2 medium carrots, peeled and cut into chunks
1-2 celery ribs, finely chopped
1/3 cup mix of sunflower seeds and pepitas
1/4 cup raisins
1/4 cup dried cranberries
a handful of chopped parsley
a handful of chopped cilantro
juice of 1 lemon
1-2 tablespoons maple syrup
salt and pepper

In a food processor, finely chop the broccoli and carrots until they become rice-like in texture. (If you don’t have a food processor, chop the broccoli and carrots with a knife as small as you can get them.) Mix with other ingredients in a large bowl and season with salt and pepper. If you’re looking to stretch out the salad throughout the week, you may want to reserve the seeds and the lemon juice/maple dressing and add it as you go. (I added it all at once and it still had a nice crunch the next day.)

Bulk it up with: 1 cup of brown rice, quinoa, cracked wheat or orzo pasta
Add some protein with: 1/2 – 1 cup chickpeas, cubed tofu or black beans
Add some gratuitous cheese with: a little bit of crumbled feta, blue or goat cheese

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January 20, 2012

Raw Silverbeet Salad, inspired by City Bakery

I worked at City Bakery in New York for a brief stint. They’re known for their hot chocolate (they allocate a different type of hot chocolate to each day of February! Insane!), handmade marshmallows, divinely buttery cookies and the invention of the pretzel croissant (oh dear lord, the pretzel croissant is perfection.)

I gained a few L.B.s that autumn. No big deal.

Oddly enough, my favorite part of working there was their lunch buffet, which we were given full access to on our breaks. Chef Ilene Rosen is responsible for this impressive savory spread that never failed to beautifully highlight seasonal vegetables. A mainstay of her salad bar is the raw kale salad. People love this dish. Rave about it. How does she make kale taste SO good?

I know that I have a strong affinity for all edible plants, but if ever a vegetable dish could be likened to crack – this would be it.

It’s so simple, but so perfect. Salty aged cheese with the fragrant crunch of hazelnuts, the sweetness and bite of a little red onion amidst a bed of dark emerald ribbons of kale.

Very romantic right?

I felt that a home made version was in order this week. Unfortunately, I cannot find kale in Sydney so I used silverbeet – that’s Swiss chard to my fellow Americans. I love kale, but this works just as well here. And truth be told, I think the good quality cheese and olive oil play a big roll in the crack-ishness of the dish.

Another thing I love about this salad is that it can be dressed hours before serving it. Because the silverbeet and kale leaves are much stronger than spinach or lettuce, they take on the olive oil gracefully – like they’re being marinated. You can of course eat it right away too – but I think it gets a little better after sitting in the fridge for a couple of hours.

Raw Silverbeet Salad, City Bakery Style
(Serves 4 as a side)

- 6 cups-ish of silverbeet (or kale) leaves, center stems cut out and finely shredded*
– 1 small red onion or shallot, very thinly sliced
– 2 tablespoons toasted hazelnuts
– 1 tablespoon of dried cranberries
– 2 tablespoons olive oil
– 2 teaspoons white vinegar
– 1/4 cup good quality Parmesan or aged Gouda cheese, finely grated.
– salt&pepper
– pinch of red chilli flakes (optional)

Toast hazelnuts in a dry skillet on a medium-low heat for about 5 minutes until golden and fragrant. Set aside.

Put silverbeet and sliced onion in a large mixing bowl, pour olive oil in and mix well (this coats the leaves so the cheese can stick to them). Add vinegar, chilli flakes, a little bit of salt* and a healthy grinding of black pepper. Toss again.

Add cheese in batches and toss, making sure it’s evenly distributed. Finally, add hazelnuts and dried cranberries. Serve within a few hours.

While the salad is perfect on its own, it also welcomes many different additions.
Some options:
– Toasted sesame seeds
– Granny Smith apple
– Red pepper, thinly sliced
– Avocado
– White beans

*Notes:
I would really recommend spending an extra minute making sure your silverbeet leaves are very finely shredded. Because the leaves are on the tougher side, the texture of the salad is much more enjoyable with thin ribbons of the bubbly leaves.

Only add a little salt, if any, of your own. The cheese will bring the saltiness.

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