 I love to make this salad this time of year when the local asparagus begins to be harvested. All the different parts of this can be prepared beforehand. Then just put it altogether and serve.
The silken tofu horseradish aoil turns this into the perfect meal for vegetarians. Ingredients: -package of baby lettuce -bunch of beets -1/2 lb red bliss potatoes -1/2 lb asparagus -1/2 lb grape tomatoes -4 oz. jar capers -1/2 c kalamata olives -4 hard-boiled eggs (optional) -steamed or broiled salmon (optional) -extra virgin olive oil -balsamic vinegar -1 10 oz. package silken tofu -2 medium cloves garlic -2 TBS prepared horseradish -1/2 tsp salt -2 TBS lemon juice -1 TBS olive oil -up to 1/2 c mayonaise (optional) -Small sprigs of fresh herbs like parsley, dill, chives Steps: 1) Prepare all the different pieces which should take about 2 hours Beets -Preheat oven to 375 degrees -Pierce beets with a fork; wrap in tin foil -Place in oven on tray for 2 hours Potatoes and Carrots -While beets are cooking, slice potatoes -Bring 2-3 inches of water to a boil in large saucepan with steamer tray -Add potatoes, sprinkle with 1/2 tsp salt and steam for 15 minutes until just tender -Add carrots to steamer and steam for an additional 5 minutes -Remove potatoes and carrots Eggs -Remove steamer from saucepan -Fill with water 2 inches from top -Add eggs and set timer for 15 minutes -Bring water to boil and then reduce to simmer -Remove eggs when timer goes off -Cool, peel and quarter Capers -Wash & drain capers and dry with paper towel -Heat medium skillet with 2-3 TBS olive oil to medium heat -When a droplet of water bounces on contact, add capers -Fry for 3-5 minutes -Remove capers with slotted spoon to plate with paper towel Horseradish Aoili -Grate or dice garlic -Put garlic, silken tofu, horseradish, salt, lemon juice and 1 TBS olive oil in blender or food processor and whisk until smooth -Transfer to a bowl and add mayonnaise if desired -Cover tightly and refrigerate until serving time Olives, Tomatoes and Herbs -Slice olives in half -Wash and dry herbs -Wash and dry tomatoes Asparagus -Trim ends of asparagus, place in oiled baking dish; pour on 1/2 TBS olive oil and 1/2 TBS balsamic vinegar -During last 15 minutes of beets cooking, add to oven for 15 minutes -Remove beets and asparagus from oven -Wait for beets to cool, skin should peel off easily -Dice beets into 1/2 inch pieces -Add beets to jar or small bowl with 1/2 TBS olive oil & 1/2 TBS balsamic vinegar 2) Put salad together -Arrange lettuce on serving platter or individual plates -Place potatoes, carrots, beets and tomatoes on top of lettuce -Arrrange asparagus spears over this -Add egg quarters -Tuck herbs around eggs and veggies -Sprinkle with olives and capers -Drizzle horseradish aoli over this Enjoy!! Note: The aoli works with any of the vegetables individually. I had it over beets for lunch today. -
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This takes about 40 minutes to complete, with 10 minutes prep time.
Ingredients: -1/2 c red quinoa -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -1 clove of garlic -1/2 tsp cumin -1 c chopped parsley -3/4 c chopped tomatoes -2 scallions -1/4 c chopped olives (I like Kalamata olives) -salt and pepper to taste Steps: 1) Make quinoa -put quinoa in a pot with 1 c of water -bring to a boil -simmer for about 15 minutes until all the water is absorbed 2) Make dressing and add quinoa -Add olive oil and lemon juice to a large bowl -Grate or mince 1 clove of garlic and add to bowl -Add cumin to bowl -Add cooked quinoa to bowl and mix -Let cool for 30 minutes 3)Mix ingredients together -Chop parsley, tomatoes, scallions & olives -Add to quinoa Enjoy! |