Shaved Veggie Salad with Tahini & Dates

Smear salad plates with tahini dressing, top with thinly shaved raw beets, carrots, radishes and leafy greens and enjoy a unique, fresh, crisp and colorful salad. Of course you'll scrape your plate clean.

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Spring Greens with Roasted Asparagus, Fennel & Strawberries with Tahini Vinaigrette

This salad is delish, but it's the tahini vinaigrette that is amazing. It is so good that it makes a great dip for veggies, too. This dressing will change the way you think about salads. Guaranteed. 

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Persimmon, Beet & Arugula Salad with Hazelnut (or Walnut) Vinaigrette

When I served it at a dinner party recently, not a leaf of arugula was left on a plate. It looks great  arranged on individual plates or on a large platter for a buffet.

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Mexican Chopped Salad with Pepitas and Toasted Cumin Vinaigrette

Toasting cumin seeds in a skillet and then blending them into a smokey vinaigrette makes an unforgettable dressing. Corn, apples, tomatoes and avocados add flavor. Tortilla chips and pepitas add crunch. 

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Heirloom Tomato Salad with Gorgonzola, Mint & Basil

It takes very few ingredients to create an heirloom tomato salad worthy of applause.. This one has a touch of balsamic and olive oil, a couple of fresh herbs and crumbles of cheese to  enhance the tomatoes' sublime sweetness.  

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Arugula & Fennel Salad with Oranges & Pine Nuts

3 oranges, preferably naval
4 tablespoons orange juice
3 tablespoons plus 1 teaspoon extra virgin olive oil
2 teaspoons red wine vinegar
¼ teaspoon salt and fresh ground pepper to taste
¼ cup dried cranberries
1 head (about 4 oz.) radicchio, trimmed and cut into bite-size pieces
5 oz. washed and trimmed arugula
1 large fennel bulb, trimmed and sliced paper thin
¼ cup pine nuts, toasted at 350 degrees until golden

  1. Grate ½ teaspoon orange zest and put into a jar or small bowl.  Section oranges and place in a separate bowl and refrigerate. 

  2. To make dressing, combine orange juice, orange zest, vinegar, olive oil, salt and pepper. Taste and adjust seasonings, if needed, by adding more vinegar, juice or olive oil. Add cranberries and let soak for 30 minutes at room temperature or refrigerate for several hours.  Bring to room temperature before using. 

  3. In a salad bowl, combine radicchio, arugula and fennel.  Add dressing and toss well. Season with salt and pepper.  Divide among plates and garnish with orange segments and pine nuts.

 Makes 6 servings. 

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Toasted Israeli Couscous Salad with Sun-Dried Tomatoes, Arugula & Pine Nuts

Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too. 

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Farro & Kale Salad with Lemony Kale Pesto

My trick for getting lots of lemon flavor without making a dish too juicy is to use the peel of the  lemon and mince it in the food processor. This salad has it all--healthful ingredients, nutty farro, crunchy pine nuts and a light, refreshing pesto. You can watch me making this by going to Videos on my website. 

1-1/4 cups farro (9 oz.)
2 teaspoons salt, or to taste
1 pkg. (5 oz.) baby kale
1 medium lemon, plus several slices for garnish, if desired
1 medium shallot, peeled
1/3 cup extra virgin olive oil, plus extra for serving
1/2 teaspoon kosher salt, or to taste
1/2 cup currants
3 tablespoons pine nuts, toasted at 350° until golden
3 tablespoons grated Parmesano Reggiano, plus more for serving, if desired

1. To cook farro: Put farro into a deep saucepan. Cover with water by 2-inches. Add salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 25 to 30 minutes or until the farro is tender, but still chewy. Drain well and transfer to a large bowl; cool.

2.  Measure 2 cups packed kale for salad, chop into large pieces and set aside.  

3. To make pesto:  Using a sharp vegetable peeler, remove peel from lemon.  Cut off any white pith from inside peel.  Squeeze lemon; reserve juice.  Put lemon peel and shallot into a food processor and process until finely chopped.  Add remaining 3 cups kale and 1 tablespoon lemon juice; process to blend. With machine running, pour oil through feed tube. Process until pureed. Season with salt, pepper and lemon juice. Pour over farro. Stir in currants..

MAKE AHEAD: Salad may be refrigerated overnight or held at room temperature up to 8 hours. Bring to room temperature before serving.

4. Before serving, stir in reserved chopped kale and pine nuts. Taste and add more lemon juice, if desired, 

Makes 6 servings.

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