Tag Archives: salad recipes

Roasted Cauliflower and Chickpea Salad

Although our Dinner in White has come and gone, this salad endures.  And no, by that I don’t mean that I have week-old leftovers in my fridge.  (I mean, I might, but let’s not speak of that.)  I mean that I already had to make this salad again, and I am looking forward to having it on our table often throughout the winter.  Along with that smoky cauliflower frittata, of course, and the cheddar and dijon cauliflower soup and that whole roasted cauliflower and…I might almost be looking forward to fall.

Unlike most of the recipes I post here, let me warn you, this one takes an hour.  An hour!  But it’s mostly hands-off time in the oven, and it’s worth it.  The cauliflower emerges limp and tender, the chickpeas crisp-edged and meaty.  The pine nuts add crunch and the raisins sweetness and the whole thing will leave you actually happy that it’s cool enough to turn your oven on for an hour.  We most recently ate this dish with a grated carrot salad, baked orzo with tomatoes, and a piece of grilled fish.  It was certainly a feast befitting the harvest season. Continue reading

Bok Choy Slaw with Radishes

Emmy Cooks is Foodista’s Food Blog of the Day today!  What a nice compliment.  If you’ve made your way here from there, welcome.  We’re glad to have you.  Grab a fork and come dig in!

I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate.  I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar.  Do you do that too, imagine how things should taste and then tweak until you get them there?  I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so. Continue reading

Crunchy Celery and Fennel Salad

We are welcoming some new friends to Emmy Cooks today!  They are fine folks, the discerning type who chose not only to click on a “Freshly Pressed” beet recipe, but also chose to stick around and click on over here, too.  So welcome, new friends!  Here you’ll find a community of cooks and readers and writers and old friends who are always ready to answer questions, share good advice, and trade recipes and tips.  Thank you, old friends and new friends, for being here!

In the spirit of the communal table, here’s a potluck contribution that travels well, so you can take it to parties all summer.  I was inspired to make it, I confess, when I accidentally found three heads of celery in my grocery bag instead of the one I meant to buy (don’t even ask how that happened), but the happy result was a salad so crisp and lemony that I will certainly be making it again.  It joined a host of other outstanding salads in our friends’ back yard this afternoon, where I also discovered the allure of thick slabs of roasted fennel.  Just make sure you save a fennel bulb for the salad.Remember that riotous fiesta of a Summer Crunch Salad with Feta, Mint, and Lime?  The one we had to make over and over because it was so good?  This salad is a refined Italian relation: fennel, Parmesan cheese, lemon.  You could go the distance by substituting pine nuts for the pumpkin seeds.  Either way, the key elements here are the same: celery and fennel for crunch, plenty of Parmesan shavings for salt, and enough lemon juice to make the whole thing sing. Continue reading Crunchy Celery and Fennel Salad (click for recipe)