Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
Ingredients:
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
Method:
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Drizzle dressing over salad ingredients, and toss together until evenly coated.
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Brussels Sprouts with Bacon and Onions
This fragrant recipe, also from The Art of Simple Food by Alice Waters, balances the natural pairing of Brussels sprouts and bacon with fresh onion and thyme.
Ingredients:
1 pound Brussels sprouts
2 slices of bacon, cut into 1-inch pieces
1 small onion, diced
1 tablespoon olive oil
2 sprigs of thyme
Sea salt
Lemon juice (optional)
Method:
1. Trim away any damaged outer leaves and cut stems from the Brussels sprouts. If the sprouts are very small, cut the sprouts in half; for medium-sized ones, cut into quarters. Cook the sprouts until tender in salted boiling water. Drain well.
2. Heat a heavy sauté pan over high heat and add olive oil and bacon. Cook bacon until rendered and brown, but not crisp. Remove with a slotted spoon.
3. Add onion and thyme to the fat in the pan. Cook until onion is soft, but not browned. Season with salt and a squeeze of lemon (optional).
3. Turn heat down to medium-high, add the drained sprouts and cook, tossing occasionally, until sprouts are warmed through and starting to brown. Add bacon and toss. Season to taste as needed.
Variations: For a vegetarian option, this dish is also delicious sans bacon, or tossed with chopped fresh thyme. It can also be prepared with Brussels sprout leaves: Cut stem from sprouts and separate the leaves. Thinly slice the compact centers. Do not boil leaves, instead add to onion after it has been cooked and salted. Cook for 2 minutes. Pour in a splash of chicken broth to a depth of about ¼ inch, cover and cook until leaves are tender, about 10-15 minutes.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Ingredients:
8 cups mixed Lacinato and curly kale greens, removed from thick stems, washed and patted dry
1 cup slivered almonds
2 small Cara Cara oranges, juiced
Zest from both oranges
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled and minced
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds and toss with about half of the dressing. Season to taste with additional salt and pepper and vinaigrette, as desired.
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Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper
Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.
2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
3. Sprinkle with the almonds and serve.
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Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Ingredients:
4 cups mixed summer greens
6-8 ounces smoked salmon
1 tablespoon French tarragon, finely chopped
F&L mustard vinaigrette
2 bulbs fennel, sliced very thin
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
Method:
1. Toss fennel, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. In a small bowl, combine the French tarragon with about 1 cup of F&L mustard vinaigrette; whisk to combine and set aside.
3. In a large serving bowl, combine the summer greens with the smoked salmon and then toss with the mustard-tarragon vinaigrette. Top with the fennel-lemon mixture; season to taste to with additional salt and pepper and serve.
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Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.
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Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette
This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.
Ingredients:
2-4 carrots, peeled and grated (about 2 cups grated)
1 cup cooked black caviar lentils
1 cup fresh parsley leaves, roughly chopped
2 garlic cloves
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white wine vinegar or Champagne vinegar
½ cup olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. In a small bowl, combine the garlic, onion, mustard and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.
2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some left over.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.
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Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Ingredients:
8-10 cups watercress, trimmed
2 oranges, peeled and sectioned
1 avocado, pitted and sliced
¼ cup dried cranberries
F&L orange-honey vinaigrette
Sea salt and fresh ground pepper
Method:
1. In a large bowl, combine watercress, oranges, avocado and cranberries. Drizzle about ½ cup of the vinaigrette over the salad; toss to coat. Season to taste with salt, pepper and additional vinaigrette, as desired.
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Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.
2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.
3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.
4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.
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