Italian Bread Salad (Panzanella)

Aside

This salad is the perfect way to really enjoy the fresh tomatoes and cucumbers in your garden right now!</h3>

Vinaigrette/Dressing

1 teaspoon finely minced garlic (at least!)
1/2 teaspoon Dijon mustard
3 tablespoons Champagne or white wine vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a jar and shake well to blend.

I like to at least double this recipe and keep it in the fridge – a really great, simple dressing that tastes fabulous on vegetables, grilled chicken or fish, or just plain greens.

1 cup bread cubes

2 cups roughly chopped vine ripened tomatoes

1 cup roughly cut cucumber

1 tbsp. capers

generous amount of fresh basil – torn into smaller pieces

very thinly sliced red onion

small amount of feta – crumbled

Toss all vegetables together with a small amount of the dressing and allow to rest just so the tomato juices flavor everything right through. I like to wait until just before serving before I add in the bread cubes and a bit more dressing – I love my croutons still crunchy!

For the bread I prefer to make croutons out of slightly stale bread – just chop them into your favorite crouton size piece and toss in a plastic bag with a variety of herbs, salt and Pepper – drizzle with a little olive oil and give it a good shake.

Toast in a toaster oven, or in a fry pan until the bread is really well toasted and crunchy – allow to cool.

Sun Dried Tomato Vinaigrette

Posted on August 4, 2013 by Chatty Kathy

It is really important to taste, taste, taste when you are making this vinaigrette – each different variety of sun dried tomato will give a different flavour. This should be FULL of taste, so if not – make adjustments.

1/4 cup drained, oil packed sun dried tomatoes – finely minced

2 tbsp. balsamic vinegar

1/2 lemon (juice of)

1 garlic clove, minced

1 tsp dried oregano

1/2 tsp honey

1/2 tsp freshly cracked pepper

1/4 tsp kosher salt

1/3 cup extra virgin olive oil

Give all ingredients a good, vigorous shake in a jar and slowly add the olive oil. Taste and adjust for seasonings.

This is great on a tossed salad, and perhaps even better on a pasta salad. If you want a smoother texture, place all ingredients (except oil) in a blender and process for a few moments before slowly adding the oil.

SUSHI – (deconstructed and in a bowl!)

Posted on July 24, 2013 by Chatty Kathy

On a hot night like this it is hard to think of cooking, or even standing over a grill ….. in fact standing and rolling cold items like sushi seemed a bit of a stretch …. this was just perfect – so cold and refreshing and really hit the spot. Give it a try with any of your favorite sushi ingredients. Great for a family too – serve it the way I did – on a large platter and let each person make their own bowl up as they go.

SUSHI SAUCE

zest 1 lemon and 1 orange, and reserve

juice of each: 1 lemon, 1 orange

1 tbsp. brown sugar

On medium heat cook on a gentle boil for 2 minutes, stir in:

3 tbsp. soy sauce

3 tbsp. rice vinegar

Heat again on a gentle boil for about 3 minutes until it thickens slightly.

Taste!!!! I can’t say this enough …. you need to make sure the flavours are balanced, playing with each of the simple ingredients above. If you think it can stand a bit more citrus, add in the zest. If you like your sushi spicy, add in either wasabi paste or a minced chili pepper.

Toast nori sheets lightly, just until crispy. Slice in thin strips, and again dice if you like small pieces or leave it in strips.

Cook some sushi rice according to directions on rice

Finely slice whatever ingredients you like in your sushi

For us today this included:

imitation crab meat

shrimp

cucumber

carrot

avocado

cabbage

green onions

toasted sesame seeds

But really – use whatever you like! Put a little rice in the bottom of your bowl, assemble a few of each of the ingredients and lightly drizzle with the sushi sauce – have fun – you will love it!

Italian Salad Dressing

Posted on June 6, 2013 by Chatty Kathy

4 tbsp. minced red onion

2 garlic cloves, minced

4 tbsp. fresh parsley, chopped

2 tsp oregano

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp Dijon mustard

1 tbsp. balsamic vinegar

3 tbsp. red wine vinegar

1 cup good quality olive oil

Soak minced red onion in cold water for 15 minutes, and drain well

Combine all ingredients except olive oil. Using blender or immersion blender, blend all ingredients until smooth. Gradually add the oil until creamy – taste for seasonings.

This keeps well in the fridge to use on anything from salad dressings to grilled vegetables – try brushing it over grilled steaks after removing from the grill.

Sesame Chicken Salad

Posted on June 5, 2013 by Chatty Kathy

Today was a beautiful hot sunny day, just the way we like in the Okanagan. The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy. You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor. Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth. TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness. Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight. Discard marinade used for the chicken. Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing. Garnish with more cilantro, peanuts and sesame seeds.

Spicy Cilantro Salad

Posted on May 29, 2013 by Chatty Kathy

This salad pairs so well with Sesame Peanut Noodles and Pork Kebabs with cumin and chile – you will love it!

4 scallions (green onions)

2 tbsp rice vinegar

1 minces garlic clove

1 tsp each: sesame oil, chili oil and kosher salt

1/4 tsp brown sugar

1 thinly sliced serrano chile (remove seeds)

1 english cucumber, thinly sliced

1 bunch cilantro

1/2 head iceberg lettuce

Finely slice scallions, reserving white parts. Soak white parts in cold water 15 minutes, drain well and combine with finely sliced green parts.

Wash cilantro and lettuce well. Spin dry – roughly chop cilantro, removing long stems and thinly slice lettuce. Add to bowl with scallions, chile and cucumber.

Mix together rice vinegar, garlic, sesame oil, chili oil, salt and sugar. Mix well until sugar is dissolved!

Toss dressing with salad (lightly) immediately before serving.

Sesame Peanut Noodles

Posted on May 29, 2013 by Chatty Kathy

I have been looking for the perfect peanut noodle dish, and finally found it. Serve this with spicy cilantro salad and pork kebabs in cumin and chile – a winning combination for sure.

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

2 mini bok choy, chopped fine

1/4 cup each finely chopped red and yellow pepper

kosher salt

cilantro

roasted peanuts

To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender or food processor. Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt.

Toss the sauce with the cooked noodles – garnish with cilantro, sliced green onions, roasted peanuts and more sesame seeds. I like this served at warm or room temperature, but it is just yummy cold also.

Red Wine Vinaigrette

Posted on May 14, 2013 by Chatty Kathy

1 tsp mustard powder

1 tsp salt

1 tsp sugar

1 tsp pepper

2 tbsp red wine vinegar

7 tbsp good quality olive oil

Whisk together dry ingredients and slowly drizzle olive oil until incorporated.

This dressing is my basic house dressing – used for everything. Salads, marinades, dressing up a bit of grilled baguette …. use your imagination…

(I also love this for tossing vegetables in it before and after grilling)

THAI STYLE SWEET AND SPICY CHICKEN SALAD

Posted on April 23, 2013 by Chatty Kathy

DRESSING

1 tbsp miso paste

1 tbsp grated ginger

Juice of 2 limes (and zest if you like it really filled with lime!)

½ garlic clove, minced

1 chopped scallion

1 tbsp sriracha sauce

1 tsp raw sugar

1 tbsp fish sauce

½ tsp kosher salt

Blend well, and gradually stir in: ½ – ¾ cup of vegetable oil – to taste

MARINADE

1/3 cup Thai sweet chili sauce

2 tbsp chili paste

2 tbsp soy sauce

1 tsp grated ginger

1 minced garlic clove

2 good size chicken breasts (boneless, skinless)

Thin cut Chinese egg noodles (fresh is best)

Green Salad

Sesame seeds

Peanuts

Bean sprouts

Cut chicken into bite size pieces and allow to marinate for anywhere from 30 minutes to overnight.

A few minutes before frying stir in 1 tbsp corn starch.

Make a green salad using whatever ingredients are jumping out at you – make it nice and crunchy!

Cook the egg noodles according to package directions and allow to cool – rinse with warm water if they end up in a clump – the water always brings them back.

Toast the sesame seeds and peanuts

The chicken needs to be cooked fairly quickly so it gets nice and crispy – you can do this in a wok using a bit of peanut oil, in a fry pan, a deep fryer, or on the grill with a wok basket.

While the chicken is cooking, bring the rest of the marinade to a boil – allow to boil for a few minutes until it is thick and has reduced slightly. Stir warm into the salad dressing and allow to sit while you assemble the salad:

Noodles on the bottom – drizzle with a bit of the dressing

Salad

Chicken

Top with bean sprouts, peanuts and sesame seeds

Drizzle more salad dressing over top

Carmelized Pecans

Posted on March 24, 2013 by Chatty Kathy

Ever wonder how to get those delightfully crunchy tasty pecans served on your favorite restaurant salad?

In a non stick fry pan:

1/2 cup pecans

drizzle with honey

freshly ground pepper and salt

small knob of butter

Toss or stir the pecans to coat well, and continue to toss until they get glossy and darken. Be careful to not let them cook too much – the only tricky part of this is making to sure to watch in the last few minutes so they don’t burn.

Remove from heat and turn out onto a plate. As they cool they will harden and add some seriously good crunch to your salad.

Feel free to experiment with the sweetening agent – I have had just as good luck with using maple syrup, agave syrup or even brown sugar. When I am looking for a spicier finish I also sprinkle with cayenne pepper while they are cooking.

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Category Archives: Salads