Wild Rice Salad with Roasted Vegetables.

Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing | David Lebovitz:
Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing.
Four to six servings
Feel free to use any root vegetables you like, or add a few other herbs into the mix; fresh dill or something else vaguely Mediterranean or Middle Eastern would be pretty tasty.
Tahini is a paste made of ground sesame seeds and can be found in well-stocked grocery stores, natural food shops, and Middle Eastern markets.

3/4 cup (125 g) wild rice
6 cups (750 g) peeled and cubed root vegetables; any mix of carrots, parsnip, celery root, beets, and butternut squash, or other favorites
Olive oil
Sea salt and black pepper
2 spring onions or green onions, minced
1/2 cup (15 g) chopped fresh parsley and chives (or other favorite herbs)
Lemon-Tahini Dressing
1/4 cup (80 g) tahini
1 tablespoon fresh squeezed lemon juice
3 tablespoons water
1 clove garlic, peeled and minced
1 teaspoon soy sauce

Japanese salad recipe.

I love a dish made entirely of vegetables. It is much easier with a Japanese mandolin; you can buy a good one at Divertimenti.

For the salad:
2 spring onions
6-7 radishes (or Daikon - white radish)
1 carrot (or a green pea)
1 small potato
1 stick celery
75g (2¾oz) mangetout (a flat-podded variety of pea)

Lentil and squash salad with walnuts and cranberries.

Lentil and squash salad with walnuts and cranberries | Recipes | Gino's Italian Escape
Ingredients

400g butternut squash, cut into 1cm cubes
2 tablespoons olive oil
400g dried green lentils
Grated zest and juice of 2 lemons
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
1 cucumber, peeled, deseeded and diced
75g walnut pieces
50g dried cranberries, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper

Method

Pre-heat the oven to 180c/gas mark 4.
Put the squash in a large roasting tin, drizzle with the olive oil and season with salt and pepper.
Roast for 25-30 minutes or until soft and slightly golden – then leave to cool.

Bring a large pan of salted water to the boil over a high heat.
Add the lentils and cook for about 18-20 minutes or until tender, stirring occasionally.
Drain well and leave to cool.

Meanwhile, to make the dressing, put the lemon juice in a small bowl.
Slowly add the extra virgin olive oil, whisking constantly, until combined.
Add some sea salt and pepper.

Place the lentils and squash in a large bowl and add the lemon zest, spring onions, cucumber, walnuts, cranberries and parsley.
Pour the dressing over the salad and toss.

Easy Desk Lunch.

- Mason Jar Quinoa Salad with Green Thai-Style Dressing (GF and Vegan) - Izy Hossack - Top With Cinnamon

Easy Desk Lunch III: Buckwheat, Apple & Orange Jar Salad (Vegan, GF) - Izy Hossack - Top With Cinnamon
salad in a jar!
INGREDIENTS
5-7 cherry tomatoes, halved
drizzle of olive oil
250ml water
½ a vegetable stock cube
50g raw buckwheat groats, rinsed well
¼ apple
1 small orange
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 tbsp olive oil
large pinch of salt
handful of baby spinach
handful of mixed sprouts
INSTRUCTIONS
Preheat the oven to 200 C (400 F) and put the tomatoes cut side-up on a baking tray. Drizzle them with some olive oil and roast in the oven for 20-30 minutes until slightly shrivelled.
Meanwhile bring the water to the boil in a small pot. Add the rinsed buckwheat and stock cube, stir together and then turn down the heat to simmer. Place a lid on and leave to cook for 20 minutes then drain and place back into the pot. Cover with the lid again and leave for 10 minutes to absorb any excess moisture.
Take the apple and slice it thinly. Cut out the core and then cut the slices into matchsticks. Cut the orange in half and squeeze the juice of one half over the apple matchsticks, tossing to coat.
Squeeze the juice from the other orange half into a small jar. Add the balsamic, mustard, olive oil and salt to the jar. Fit the lid and shake the jar to emulsify the dressing.
Take a large jar with a tight-fitting lid and pour the dressing into the bottom. Layer the cooked buckwheat on top, followed by the roasted tomatoes, apple, the spinach and finally the sprouts. Seal with the lid.
To eat: pour the salad out into a bowl and toss to coat with the dressing.
NOTES
- I also like to add crumbled feta to this salad, layered into the jar just after the spinach.

Variation ideas:

Instead of buckwheat: quinoa, pasta, roasted sweet potato, peas, sweet corn, chickpeas, lentils
Instead of balsamic vinaigrette: apple cider vinegar & honey, pomegranate molasses & lime juice, toasted cumin & lemon juice
Instead of apples/tomatoes: halved grapes, segmented orange, roasted squash, marinated courgette ribbons, grated carrot, chargrilled bell peppers, spiralised beetroot
Instead of sprouts: chopped fresh herbs, crumbled feta, shaved parmesan, salted & toasted cashews, toasted sesame seeds, sliced spring onion, sliced olives

Salads.

- 15 Genius Tips for Better Salads, Even in Winter

- A Fruit Salad—With Dressing and Everything

Blood Oranges.

Ingredient Spotlight: Blood Oranges | Williams-Sonoma Taste
Next time you’re making a salad or dessert with oranges, reach for blood oranges instead.
Store them at room temperature for several days or refrigerated in a plastic bag for up to 3 weeks.
Prep tips: Before peeling a blood orange, squeeze it between your palms or roll it on a countertop, pressing down firmly. This will make the orange a little juicier and easier to peel. To juice it, cut the orange in half and use a juicer or reamer to extract the liquid. You may also remove the zest from an orange or segment it before using in a recipe.
Uses: Savor the unique flavor of blood oranges by eating them fresh, either segmented or sliced in salads and salad dressings or as a topping for a dessert.
They are also delicious in preserves, such as a compote or marmalade (see a recipe below).
Recipe:

Roasted beetroot and lentil salad.

Roasted beetroot and lentil salad recipe - Telegraph
The ingredients:
1kg small 'Detroit Dark Red' and 'Burpee's Golden' beetroots, peeled
1 red onion, peeled
1 tbsp honey
2 tbsp unfiltered olive oil
2 tbsp balsamic vinegar
salt and pepper
250g precooked beluga lentils
1 handful of beet leaves, finely shredded
juice and rind of 1 orange
a few sprigs of mint and dill
100ml crème fraîche

Method:
Cut the beetroot and onions into quarters.
Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar.
Do not toss together as the red beets will stain the yellow ones.
Season with salt and pepper.

Roast the beetroot in a preheated 200°C/400°F/gas mark 6 oven for 45 minutes or until tender.
Spoon the lentils onto a plate and arrange the beet leaves around them.
Top with roasted beetroot, drizzle with the orange juice and scatter over herbs and orange rind.
Serve with a dollop of crème fraîche and extra oil and vinegar.
This salad is a match made in heaven with goat's cheese or grilled mackerel.

if you bought cooked beet it as an option:

combine the 1/3 cup inexpensive balsamic vinegar and 1 tablespoon maple syrup in a small skillet.
Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon).
Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
Toss the glaze with the roasted beets and chill until ready to serve.

More: - Dinner Tonight: Beet, Avocado, and Goat Cheese Salad | Serious Eats

Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions.

- Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions | Serious Eats

- The Best Classic Chicken Salad | Serious Eats

- Season chicken generously with salt and pepper.
Slice 1 lemon into 1/8- to 1/4-inch slices.
Place chicken in zipper-lock bags or vacuum bags and add whole tarragon sprigs and lemon slices.
Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed.
Slowly lower into a pot of water, sealing the bag completely just before it fully submerges.
If using a vacuum bag, seal according to manufacturer instructions.

- Add 2 tablespoons juice and 1 teaspoon zest from remaining lemon to a large bowl.
Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic and mix with a rubber spatula.
Keep refrigerated until chicken is ready.

- When chicken is cooked, cut meat into 1/2-inch cubes and add to bowl with mayonnaise.
Fold gently to combine. Season to taste with salt and pepper.
Add more mayonnaise, mustard, or lemon juice to taste if desired.
Serve with lettuce or in sandwiches.

18 Salads.

18 Salads to Brighten Up Your Winter Meals | Serious Eats

Gingered Butternut Squash with Farro and Mushrooms.

Farro salad with roasted veg (Insalata di farro con verdure al forno).
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.

Olives Et Al recipe.

- Cous Cous and Red Rice Salad · Olives Et Al
- Parsnip and Chilli Soup with Smoky Chilly Crumbs · Olives Et Al
- Squash & Barley Salad · Olives Et Al
- Moroccan Chicken with Lemon & Olives · Olives Et Al

The British Leafy Salad Association.

The British Leafy Salad Association web site

Warm spiced cauliflower and chickpea salad with pomegranate seeds.

Simply Nigella Cookbook | Williams-Sonoma Taste

Ingredients
3 tbsp regular olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 small head cauliflower, trimmed and divided into small florets
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
1–2 tbsp harissa, to taste
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
1 tsp sea salt flakes, or to taste
3–4 tbsp pomegranate seeds
large bunch (approximately 100g/3½oz) flatleaf parsley

Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir.
Tip in the cauliflower and toss to coat.
Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes.
Don’t wash out the bowl you’ve been using.
Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls.
Toss to coat.
Add the tomatoes to the bowl, and stir to mix.
Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower.
Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls.
Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and serve.

Edamame (Cooked Fresh Soybeans).

Edamame (Cooked Fresh Soybeans) Recipe : Food Network:
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt

Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
-----------
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.

In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
----------
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
-------------------
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
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Watermelon, feta and mint salad.

Mary Berry's watermelon, feta and mint salad recipe - Telegraph:
Ingredients:
½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm cubes
200g good-quality feta cheese, crumbled into small cubes
50g pitted black olives in oil, halved
1 small bunch of mint, chopped
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper

Chopped Chard Salad with Grapefruit Vinaigrette.

Chopped Chard Salad with Grapefruit Vinaigrette | Williams-Sonoma:
You know the formula for healthy eating: seasonal vegetables, whole grains, and a wide variety of flavors and textures.
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.

Ingredients:
2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs. slivered almonds, toasted
For the grapefruit vinaigrette:
1 shallot, minced
5 Tbs. (3 fl. oz./80 ml) fresh grapefruit juice
2 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions:
In a bowl, toss together the chard, carrots, avocados, apple and almonds.

To make the vinaigrette, in a small bowl, combine the shallot and grapefruit juice. Whisk in the olive oil and season with salt and pepper.

Add the vinaigrette to the salad and toss to combine.
Season with salt and pepper and serve immediately.
Serves 4 to 6.

- Spring-y Swiss Chard Recipes - Love and Lemons:
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Steak and White Beans.

The recipe featured here takes this method a step further:
- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.

“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).

Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".

1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste

Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.

Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.

Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.

Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.

Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.

In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
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Heritage tomato and mozzarella salad.

BBC - Food - Recipes : Heritage tomato and mozzarella salad:
By Raymond Blanc From Kew on a Plate.
"This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce!"

Ingredients
For the tomatoes
1.2kg heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)
1 Rose de Roscoff onion, cut into 3mm slices
20 basil leaves, roughly chopped
3 tbsp finely chopped chives
1 garlic clove, chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

Tabbouleh Salad.

Tartelette: Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad:
Market Fresh Tabbouleh Salad:
Serves 6

Ingredients:
1 1/2 cup large pearl couscous
3 cups water
1 teaspon olive oil
2-3 heirloom tomatoes, thinly slices
1 persimon, thinly sliced
4-5 radishes, thinly sliced
1/2 cup pitted kalamata olives
1 Persian cucumber, thinly sliced
micro basil or micro greens to garnish

Bring the water to boil in a medium saucepan with the oil and a touch of salt. Add in the couscous and cook for 8 to 10 minutes over a low boil. Remove from the heat, drain and rinse under cold water. Add the tabbouleh to a large bowl and gently add in the remaining ingredients (minus the garnishes). Drizzle with the vinaigrette (recipe below), garnish if desired and serve.

Vinaigrette:
1/4 cup freshly squeezed lemon juice
1 garlic clove grated (use a microplane) or minced
1 tablespoon red wine vinegar
salt and pepper to taste
1 small handful fresh parsley
1/4 cup olive oil In a food processor, whisk together the lemon juice, garlic clove, vinegar and salt and pepper and parsley. Slowly whisk in the olive oil until creamy. Toss with the salad.
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How to make perfect coleslaw.

Felicity Cloake is determined to make coleslaw cool again.
Or, at least, nice. How do you make yours?

Felicity's perfect coleslaw.
Sometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a "slaw" sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics. If it doesn't have cabbage in it then it's not coleslaw: it's a salad. End of rant.
Making myself even more comfortable in pedants' corner, coleslaw is a corruption of the Dutch koolsla, meaning cabbage salad, and arrived here via the USA. Cabbage was, according to the Oxford Encylopedia of Food and Drink in America, a popular crop "throughout the colonies", and Dutch settlers, who grew it "extensively along the Hudson River" liked to serve it in the familiar, old-country way: the first mention of coleslaw in the USA dates from 1785.
Early versions seem only to have used a vinaigrette, but mayonnaise now seems to be the standard dressing, in Britain at least – preferably the gloopy sugary kind that smothers all other flavours, leaving you unsure whether you're eating cabbage or carrot. The occasional chunks of raw onion, however, usually make themselves known. Perhaps, thinking about it, this explains the rebranding exercise. But I'm determined to make coleslaw cool again. Or, at least, nice.