Easy Salad Using Winter Fruit

This salad is so simple and it is great with a heavy entree.  Simply wash and dry however much ARUGULA you want to use.  Then core and thinly slice a PEAR or GREEN APPLE. If you are going to wait to use the fruit, in a large bowl fill with ice water and a tablespoon or so of lemon juice.  Let sit for 7 minutes and then drain and pat dry.  Place fruit in a plastic bag with a paper towel in it.   When ready to use, toss with arugula.  Then at the last minute toss with the vinaigrette recipe.  You could even add some crumbles of goat cheese or blue cheese.  I did find a great lemon/cracked pepper vinaigrette at Whole Foods. It certainly made this salad VERY easy...

ingredients

• 2 to 3 large garlic cloves
• 1 1/2 to 2 tablespoons coarsely ground black pepper
• 1 tablespoon grated lemon zest
• 1/3 cup fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh tarragon or basil (optional)

• preparation

  Mince garlic, then mash to a paste with 3/4 teaspoon salt.
  Whisk together garlic paste, pepper, lemon zest and juice, vinegar, and mustard, then whisk in oil until emulsified.
  Whisk in herb, if using.

Quinoa Tabbouleh Recipe

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.  Serves 6

ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Photo by Jason Love

preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Avocado and Tangerine Salad with Jalapeño Vinaigrette

What a delightful salad that will go great with any grilled fish or chicken.  Very Caribbean-e...Makes 8 servings:

Photo by Cedric Angeles

Ingredients

:

• 1/2 cup fresh tangerine juice
• 1 jalapeño
• 1 small shallot, finely chopped
• 2 tablespoons white wine vinegar
• Kosher salt, freshly ground pepper
• 1/4 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 avocados, sliced
• 4 tangerines or clementines, peeled, sliced into rounds
• 6 cups purslane, arugula, or watercress, thick stems trimmed
• 1/2 cup fresh mint leaves
• 2 ounces feta, crumbled (about 1/3 cup)

preparation

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

Read More http://www.epicurious.com/recipes/food/views/Avocado-and-Tangerine-Salad-with-Jalapeno-Vinaigrette-51175640#ixzz2dDBoI1y2

Insalata Caprese

Who doesn't love tomatoes, mozzarella (or as my dear departed mother in law used to "mot-zer-el" with some good balsamic and EVOO?  Come on.  I dare you to disagree...  Waddaya kiddin' me?  It's tomato season and when looking for fresh mot-zer-el, I couldn't believe it but Kroger makes it's own mot-zer-el.  I know in Italy the caprese salad is usually served as a salad and not as a side.  But bitchy says "bitch this!"  It's so simple.  Sliced Roma or beef steak tomatoes, topped with good mot-zer-el or burrata, topped with fresh whole basil leaves, maybe some left over roasted peppers or not, drizzle with EVOO and a good quality balsamic, maybe some diced garlic or maybe not, maybe a sprinkle of sea salt and maybe a sprinkle of cracked red pepper.  I also served the La Brea bread I blogged about earlier except I used the garlic bread, brushed with EVOO and some grated Parmesan cheese, then under the broiler to toast and melt the cheese.  I served the bread and tomato salad with a perfectly cooked, if I do say so myself, grilled flat iron steak. Use the left over bread, if any, to dip in the oil and balsamic.  Buon appetito!