Nancy’s Cauliflower Salad
May 17, 2010 | Filed Under Cauliflower, Foods I Never Liked Before Until I Started to Cook, Mari's Cakes blog, Salad | 12 Comments
I love cauliflower. I don’t know when that happened because I never liked them before. Certainly, not as a child or a young adult. I suspect that I fell in love with them after I started learning how to cook. There are a few foods that fall in that category for me.
Here’s an easy cauliflower salad recipe I found on Mari’s Cakes. It’s a salad made by Mari’s sister, Nancy. I like that I can make this salad without the potatoes for a low caloric salad, as Mari suggests. The second time I made this salad, I added paprika and bits of ham. Very nice! Thanks, Nancy and Mari for this recipe!
Paz
Nancy’s Cauliflower Salad
Ingredients:
1 Cauliflower
3 Potatoes (small)
2 Hard-boiled eggs, peeled and chopped
Chives/Leeks, chopped
1/2 C Mayonnaise or to taste
2 Tbsp vinegar
Salt and pepper to taste
You can add bacon, ham, turkey, chopped celery or paprika.
Preparation:
Wash and boil potatoes; peel and cut into slices. Cook cauliflower and drain it, after cold cut into medium-sized cubes. Add boiled eggs, chives, vinegar, mayonnaise, salt and pepper. Combine ingredients and chill before serving.
Bacalhau Salad (Salt Cod Salad)
March 8, 2009 | Filed Under Bacalhau/Salt Cod, Salad, Seafood | 17 Comments
Very simple Salt Cod Salad
Not long ago, I blogged about a salt cod (Bacalhau) stew recipe that I got from a co worker. She also gave me a salt cod salad recipe.
Basically, she said to:
o Soak the salt cod and throw out the water.
o Boil the salt cod for 15 minutes.
o Cut the fish into pieces.
o Add Spanish onions, tomatoes, sliced hard boiled eggs.
o Add extra virgin olive oil
o Add vinegar
o Mix the ingredients
o Eat right away or refridgerate.
What an easy and tasty salad to make. From the photos you can see that I didn’t even bother to slice the eggs. Normally, one uses apple cider vinegar but I felt like using balsamic vinegar. Tasted really good. I made the salad several times and each time added something different like Bell peppers, lettuce, avocado and capers.
Below’s a more detailed Salt Cod Salad recipe from Stephen Cooks.
Serenata de Bacalao (Salt Cod Seranade Salad)
Ingredients
1lb salt cod
2 yellow onions, sliced in crescents
2 sweet peppers, red or green, sliced in crescents
2 tomatoes, sliced in crescents
2 Cups shredded lettuce (or cabbage)
2 ripe avocado, sliced
2 boiling potatoes, boiled, sliced
olive oil
red wine vienegar
salt and pepper to taste
(optional: hard cooked eggs, sliced capers)
Directions
Desalt the cod by soaking in water to cover, refrigerated, for 3 days, changing the water one to three times a day. Cut the cod into chunks about 1" square and place in a pan with water to cover. Bring to boil and cook for 3 minutes. Drain and rinse. When cooled, flake the fish.
Arrange the vegetables and fish on a bed of the lettuce and drizzle with oil and venegar to taste. Season with salt and pepper.
Salt Cod Salad, a little bit fancier
Pear, Gorgonzola, and Pecan Salad
November 3, 2008 | Filed Under Cheese, Fruits, Gorgonzola, Nuts, Pears, Pecans, Salad | 21 Comments
This summer, while convalescing in bed, using my laptop was one of the few things I could do without feeling pain. As I caught up with my blog reading, I came across this salad on Bleeding Espresso.
Later, when I felt better and could go into the kitchen, I made the salad. I loved it and made it over and over again. Never got tired of it. It’s supposed to be a summer salad but if I find the main ingredients like the pears, I plan on making it any time of the year. I think I’ll try canned pears. Thanks, Michelle!
Pear, Gorgonzola, Pecan Salad
For salad:
- Salad greens of your choice
- Pears, washed, sliced in half and cored
- Gorgonzola cheese, crumbled
- Raisins
- Pecans
For dressing*:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt to taste
* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.
1. In a small bowl, mix together lemon and honey until honey is dissolved.
2. Stir in vinegar, then oil, and adjust for salt and other ingredients.
3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!
4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.
5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.
Spinach, Tuna, Tomato and Radish Salad for Paz
September 1, 2008 | Filed Under Fellow Bloggers, Fruits, Guest Bloggers, Kalyn's Kitchen blog, Radishes, Salad, Seafood, Spinach, Tomatoes, Tuna, Vegetables | 32 Comments
Please help me welcome this week’s guest blogger, Kalyn of Kalyn’s Kitchen. Thanks, Kalyn!
Paz
2008 © Kalyn’s Kitchen – All Rights Reserved
When Paz first asked me to be a guest blogger for her while she was recovering from surgery, I planned a surprise and photographed a bunch of food bloggers at the BlogHer conference in San Francisco, all holding signs with get well wishes for Paz. Then I was impatient and shared a couple of photos in my post about the conference, and Paz refused to stay in bed like a good patient, so she saw the surprise!
I believe things happen the way they’re supposed to, so maybe the get-well wishes were better when Paz was first recovering anyway. Now I’m thinking she might be feeling quite a bit better and maybe now she’s well enough to make this simple salad. This recipe is loaded with nutritious ingredients to get Paz back in good shape in no time!
2008 © Kalyn’s Kitchen – All Rights Reserved
Spinach, Tuna, Tomato, and Radish Salad for Paz
(Makes one salad, can be doubled, Recipe created by Kalyn from Kalyn’s Kitchen.)
2 cups washed and dried baby spinach leaves (or arugula)
1/2 can tuna, drained (Italian tuna packed in olive oil is best for this.)
5-6 radishes, sliced
2-3 vine-ripened tomatoes, cut in quarters
extra virgin olive oil, about a tablespoon
juice of half a lemon (or more if you like a lot of lemon)
Arrange washed spinach or arugula on salad plate. Put tuna in the middle of the spinach, arrange tomatoes around the edge, and sprinkle radishes over. Drizzle salad with a bit of extra-virgin olive oil, the squeeze lemon juice over. You can serve with extra lemon slices to squeeze on when you’re eating the salad if desired.
This is one of those salads where all the individual parts combine to make a lot of flavor. Bon Appetit Paz! Thanks for letting me be a guest blogger. I hope you are feeling a lot better by now and will soon be back to some serious cooking and taking photos around New York!
Mango and Feta Salad
July 7, 2008 | Filed Under Basil, Cheese, Fellow Bloggers, Feta Cheese, Fruits, Herbs, Mangoes, Mediterranean Cooking in Alaska blog, Salad | 23 Comments
My number one favorite fruit is a mango (Cherries come next, then guavas…). Laurie from Mediterranean Cooking in Alaska recently featured a Mango and Feta Salad on her blog. What an excellent salad for the summer. The mango and basil taste cool and sweet, while the feta cheese lends a salty taste. It’s a winning combination and so easy to throw together. I’ve made this salad several times now. I don’t think I’ll ever get tired of it. Thanks, Laurie!
Paz
Mango and Feta Salad
Serves 1 as a meal and 2 as a side salad
Mediterranean Cooking in Alaska
1 ripe mango, peeled and cut into bite-sized chunks
1/4 cup crumbled feta
1 tsp minced basil
1 Tbsp. best quality olive oil
Sea salt
freshly ground black pepper
Lightly toss the mango, feta, basil, and olive oil together. Season with salt and freshly ground black pepper. Serve immediately.
