Tagged:  Salads

These days, the Santa Monica Farmers’ Market and other farmers’ markets in California provide us with fresh, seasonal cauliflower. Cauliflower is high in Vitamin C, low in carbs and fat and rich in dietary fiber. The longer cauliflower is cooked, the more its nutritional value dissipates. Therefore, it is recommended to cook this vegetable until it is barely “al dente” or crunchy-tender.

 
Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Try this exciting cauliflower salad, flavored with olive oil, lemon, bits of fresh oranges, raisins and fresh oregano. Serve it at a barbecue, lunch or dinner this summer. Vegan or not, they’ll all chow down this colorful, healthy salad in minutes!

Ingredients:
One cauliflower head, leaves removed & discarded and white florets separated into 2-inch chunks
3 to 4 tablespoons extra virgin olive oil
Juice of 1 lime or lemon
Salt and ground black pepper, to taste
1 orange, peeled, rind removed and fruit cut into 1-/4-inch pieces
3 tablespoons white or dark raisins
2 tablespoons fresh oregano leaves

Directions:
1. Place the cauliflower florets in a 4-quart saucepot; barely cover with cold water.

2. Cover the sauce pot and bring the cauliflower to a boil.

3. Boil the cauliflower for approximately 2 minutes.

4. After 2 minutes, pierce one cauliflower floret with a fork to check for tenderness. Do not overcook the cauliflower.

5. If fork resists piercing, it means the cauliflower is still raw. If needed, cook for an additional 1 or 2 minutes.

6. After 1 minutes, check doneness of cauliflower with fork and/or taste it. The cauliflower should be “al dente” or crunchy-tender.

7. Drain the cauliflower in a colander set over a sink. Let it cool slightly, for 5 minutes.

8. After 5 minutes, transfer the drained cauliflower to a glass or porcelain serving bowl.

9. Add the olive oil, lemon, salt, pepper, raisins and fresh oregano leaves. Stir to combine.

10. Taste the cauliflower salad and adjust seasonings, if needed.
Text and Photograph ©2015 Nancy DeLucia Real

The idea for this salad sort of sparked when I noticed how boring the jicama, watermelon and cantaloup looked on my kitchen counter.

I was surprised at how delicious and beautiful it all turned out. On our upcoming Labor Day weekend and after all that grilled meat, enjoy this salad as a refreshing fruit course. Stay safe and enjoy the holiday!

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:
3 cups peeled and julienned jicama (one 5-inch jicama or less)
4 cups julienned watermelon
3 cups julienned cantaloup
2 to 3 green onions, dark green tips discarded
Juice from 1 lime
Drizzle of honey (optional)

Directions:

1. Place the julienned jicama, watermelon and cantaloup in a bowl; toss lightly with lime juice.

2. Slice the white and light green parts of the onions and add them to the jicama mixture in bowl.

3. If desired, drizzle with honey and serve immediately.

Note: This salad is great as a fruit course or a snack.

Text and Photographs ©2013 Nancy DeLucia Real

The classic Caprese Salad consists of tomatoes, fresh mozzarella, olive oil and basil leaves. I’ve changed this recipe because I like tweaking and creating new recipes.

My version has some fresh pesto sandwiched between the tomato and mozzarella. There are no words or emotions to describe the luscious flavors of this Caprese with Basil Almond Pesto!

Prep time: 7 to 10 minutes
Serves: 4 to 6

Ingredients:
2 to 3 ripe tomatoes
extra virgin olive oil, to drizzle
salt and pepper, to taste
6 to 8 teaspoons Basil Almond Pesto (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
1 pound fresh mozzarella balls (these are called “bocconcini” or small bites)
4 to 6 large, fresh basil leaves

1. Slice the tomatoes in 1/4-inch thick slices and lay on a serving platter.

2. Drizzle the oil over tomato slices, followed by salt and pepper, to taste.

3. Spread 1 teaspoon Basil Almond Pesto on each tomato slice.

4. Drain all water from the mozzarella bocconcini and, on a cutting board, gently cut them in half.

5. Lay each one, flat side down, over the pesto and tomato (the rounded side of bocconcini should be face-up).

5. Drizzle some olive oil over each tomato-bocconcini component, followed by salt and pepper, to taste.

6. Cut the basil leaves in slivers and use them to decorate the plate or to decorate the salad.

Enjoy as a starter or salad course.

Text and Photograph © 2012 Nancy DeLucia Real.

Besides pairing cucumbers with dips, or adding them in slices to lettuce salads, how can you use them as a main ingredient?

I found the answer to this question in the cuisine of Iran (2,000 years ago, Iran was called Persia). Inspired by the amazing foods of my Persian friends and the restaurants they’ve introduced me to, I’ve made Persian Cucumber Salad.

This delicious salad has a mélange of red onion, red bell pepper, fresh dill, olive oil, lime juice and, the star of the show – Persian cucumbers. Persian cukes are smaller than the  standard ones, but more flavorful. Enjoy this fresh and healthy salad all summer!

Prep time: 15 to 20 minutes
Serves: 4

Ingredients:
1 to 1-1/4 pounds Persian cucumbers, about 5 to 6 count (available in Middle Eastern markets)
3 tablespoons finely chopped red onion, set in cold water for 1 minute and drained
1 to 2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh dill weed
Juice of 1 lime
Extra virgin olive oil, to taste
Salt and ground, black pepper, to taste

1. Working on a cutting board, remove and discard tips of cucumbers.

2. Peel cucumbers and rinse them under cold, running water.

3. Using paper towels, pat dry the cucumbers and transfer them to cutting board.

4. Cut cucumbers in half, lengthwise.

5. Cut each cucumber piece in half again, lengthwise.

6. Chop cucumbers in 1/2-inch pieces and transfer them to a large glass or porcelain bowl. Stir in the remaining ingredients and toss.

7. Taste and adjust seasonings (olive oil, salt and pepper).

Serve Persian Cucumber Salad immediately with Lavosh or Pita breads* as an appetizer or as a side dish to meat, poultry or fish.

Note: *Lavosh is a flatbread typically served in Persian cuisine and is sold in large, rectangular sheets. Pita bread is served in Middle Eastern cuisine (various countries). It is flat, round and when cut in half Pita bread can be opened like a pocket and filled like a sandwich.

Text and Photograph ©2012 Nancy DeLucia Real.