Probably I could turn into a vegetarian. Never thought seriously about it and haven’t found any life related reason to do so, yet, anyway. I really don’t dwell on this topic but I do know I love my veggies and salads. Probably it is genetic, my dad, being Japanese taught us to love salads and the crunchiness of veggies, mainly cucumbers. He would slice them so thin, which I still do it to this day. I remember eating tomatoes with sugar as a snack in the afternoon with my sister. Wow, what a long time I don’t think of this.
As result my daughter also loves veggies, she is actually a cucumber fanatic, eats it all the time and for the most different reasons: has a head ache, cucumber helps, has a stomach problem, cucumber cures it, is feeling down, cucumber re boots her! hahaha Never seen anything like this and I can tell you, I can never have enough cucumbers in our fridge.
These are three of our favorite salads and I want to share the recipes. We actually have them as snacks in the afternoon, believe me, they are to die for. I know it is something we normally don’t say about salads but this is the truth…if you are a salad fanatic like me!
Green beans salad
1 lb green beans trimmed
1 small shallot thinly sliced
2 to 3 tbs extra virgin olive oil
1 1/2 tbs fresh or dry oregano
2 tbs wine vinegar
salt to season
In a large pan bring water to boil. Add the green beans and cook for 5 min. In the mean time prepare a big bowl with ice and water.
Drain it and put the beans in this cold icy water. Drain it again and wiped it with paper towel. The beans will still be warm but not steaming hot and will soak the dressing in much better.
Mix all the ingredients together and toss well. Let it rest before serving.
This is the easiest salad ever. I tasted for the first time at my grocery store and haven’t stopped preparing it since. The liquorice taste is very subtle because of the lemon juice. It goes very well with any meat, I find that the best combination is with lamb.
1 fennel sliced thin
extra virgin olive oil
2 tbs lemon juice
salt to season
Mix everything together and it is ready.
One large fennel is enough for 2 portions.
Nordic Cauliflower coleslaw
This recipe was published in the National Post last Saturday, by Bonnie Stern – in her section: Eating In. It is a recipe from her latest trip to Denmark.
It is an amazing way to have a cauliflower salad. The hot dressing cuts the edge of the rawness of the cauliflower, keeping it crunchy and getting the sweet and sour taste soaked nicely in the veggies. It is already a favorite, I made it twice in a week!
1 small cauliflower chopped (3cups)
2 carrots grated
2 ribs celery, thinly sliced on the diagonal
3 tbs chopped fresh dill
3 green onions, finely chopped
2 tbs toasted pine nuts
2 tbs toasted sunflower seeds
1/2 cup apple cider vinegar or rice vinegar
1/4 cup sugar
1/3 cup canola or sunflower oil
1/2 tsp kosher salt and fresh ground balck pepper
Combine caulk flower, carrots, celery and green onions in a large bowl.
Bring the vinegar, sugar, salt and oil to a boil. Toss hot dressing with the caulk flower mix and season with salt and pepper.
Marinate at least for 15 min. Sprinkle pine nuts and sunflower seeds before serving.
6 to 8 servings
written by Raquel Boyes