Dandelion, Persimmon, and Medjool Date Salad

Do have any weeding to do? If so, you may want to keep the dandelion greens for your next salad. No kidding. Look at the definition of dandelion greens: edible leaves of the common dandelion collected from the wild; used in salads and in making wine.

People have eaten dandelions for centuries. The name comes from the French, who called them dent de lion, or "lion's teeth" because of their sharp, serrated leaves. In fact, all parts of the dandelion are edible, though most people prefer the leaves to the flower and the root. You can harvest dandelions in your yard, especially during the spring and fall when they're at their tastiest, but I buy mine at the supermarket.



Dandelion greens have a bitter flavor similar to chicory, endive, and escarole and are best when paired with sweet or salty foods. Try them raw in salads or cooked; they can be boiled, steamed, or lightly sauteed. Also, season them generously with salt, which reduces the bitterness.

If, like me, you like a "bite" in your salad greens, then you won't be disappointed with this Dandelion, Persimmon, and Medjool date Salad. My inspiration came from a particularly productive trip to the farmers' market on Sunday morning where I purchased crisp Fuyu persimmons and succulent Medjool dates. The sweet fruit acts as a foil to the bitter salad greens which are drizzled with a deliciously tangy vinaigrette made of honey, Dijon mustard, orange juice, and fresh rosemary.

Now, just think of all the money you'll save by not having to purchase any more weed killer.

Dandelion, Persimmon, and Medjool Date Salad
Makes 4 servings
Print recipe only here.

Vinaigrette:
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grainy Dijon mustard (or regular Dijon plus 1/2 teaspoon mustard seeds)
1 teaspoon honey
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon minced fresh rosemary
salt and pepper, to taste

Salad:
2 bunches dandelion greens, washed, stems removed, and chopped**
2 small Fuyu persimmons, each cut into 6 wedges
4 Medjool dates, thinly sliced
2 tablespoons lightly toasted pecans, sliced lengthwise

For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.

**Dandelion greens are available at most supermarkets as well as organic specialty markets. Bitter greens such as chicory, frisee, and endive make good substitutes.

You might also like:

Watercress, Seckel Pear, and Brie Salad





Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds





Broccoli Rabe (Rapini) on Crispy Polenta with a
Rosemary-Goat Cheese Sauce




This week Kalyn of Kalyn's Kitchen is celebrating her third year anniversary of Weekend Herb Blogging. In fact, it will be Kalyn's last official hosting since she is passing the torch to Haalo of Cook (almost) Anything At Least Once. Thank you, Kalyn, for your time, dedication, and enthusiasm.

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Satisfying Super Salad #6: Crunchy Veg Salad with Lemon-Tahini Dressing

I eat too fast. I always have. I am often the last person to sit down at the table and the first to get up. It's not that I don't enjoy eating -- I love to eat. I have tried many slow down techniques such as putting my fork down between mouthfuls, cutting my food into smaller pieces than is necessary for an adult, and chewing each bite 20 times. I can tell you, they don't work.

The only thing that is guaranteed to slow me down is today's Crunchy Veg Salad with Lemon-Tahini Dressing. Chock full of crunchy vegetables, I challenge anyone to eat this salad in fewer than 20 minutes (unless you have uncommonly large molars and Olympic muscles of mastication, in which case it may take about 17).

Chewing isn't the only thing that will keep you full though. This salad is packed with high fiber ingredients such as chickpeas, apples, and raisins. It's flavored with sesame tahini (sesame paste) that is high in both nutritious minerals and polyunsaturated fat, which is considered a "heart healthy" type of fat.



Though there are many brands of tahini available at both Middle Eastern markets and supermarkets, my personal favorite is Joyva Sesame Tahini. It's ultra thick and creamy with a pleasing smoky sesame flavor. Just remember that tahini paste will naturally harden on the bottom, so it's important to stir it well before using.

Then get ready to slowly savor this super salad.

Crunchy Veg Salad with Lemon-Tahini Dressing
Serves 4
Print recipe only here.

Salad:
1 large head romaine lettuce, sliced crosswise
1 large carrot, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 red bell pepper, chopped
1 medium apple of your choice, chopped
1/2 cup jicama, chopped
1/2 cucumber, seeds removed, and sliced into half moons
3/4 cup canned chickpeas, drained and rinsed
1/4 cup raisins
3 tablespoons toasted shredded unsweetened coconut
3 tablespoons toasted chopped almonds
1/4 cup fresh parsley, finely chopped

Lemon-Tahini Dressing:
1/2 cup plain yogurt
1/4 cup tahini paste
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon cayenne pepper
several shakes of salt
2-4 tablespoons water, or as much as needed

In a large bowl, add all of the salad ingredients.

In a small bowl, whisk together all dressing ingredients (except water). Slowly add water one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as necessary. Pour dressing over salad and toss until well coated. Garnish with additional parsley, coconut, and/or almonds, if desired.

Feel free to add some grilled chicken, turkey, or tofu for added protein.

You might also like Super Satisfying Salads 1-5:
Asian Noodle Salad with Tofu and Mango
Chipotle BBQ Bean and Corn Salad
Grilled Shrimp and Avocado Salad
Farro with Grilled Vegetables
Mediterranean Wheatberry Salad with Lentils and Chickpeas

More tasty tahini dishes:
Dani's Roasted Red Pepper Hummus
Lydia's Potato Salad with Sesame Dressing
Patricia's Roasted Squash Salad with Tahini
Rosa's Spicy Roasted Chickpeas


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Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese

My mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 3G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes. This salad isn't part of my Super Satisfying Salads Series though. Despite its alluring flavors, I could not classify prosciutto and blue cheese as health foods. But, boy, are they worth an extra 20 minutes on the elliptical.

Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese
Makes 4 servings
Print recipe only here.

Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon fresh basil or parsley, finely chopped
salt and freshly ground black pepper, to taste

Salad:
8 cups wild arugula**
1/2 cup watermelon balls
1/2 cup cantaloupe balls
2 ounces thinly sliced prosciutto
2 tablespoons crumbled blue cheese
2 tablespoons toasted pine nuts

To make the dressing, whisk all of the ingredients in a small bowl and set aside.

To prepare the salad, place arugula, watermelon, and cantaloupe in a large bowl; coat with dressing and toss gently. Divide the salad among 4 plates. Top with prosciutto slices, crumbled blue cheese and toasted pine nuts. Garnish with additional basil or parsley, if desired.

**Wild arugula is a slightly darker shade of green than regular arugula, has delicate fluted leaves, and packs a more intense peppery flavor. Once only available at farmers' markets and specialty organic markets, it is now showing up at many supermarkets, including Trader Joe's. TJ's carries both organic and conventional wild arugula for just over $2.00 for a 7-ounce bag.

You might also like:

Watermelon and Green Olive Salad





Wild Rocket (Wild Arugula) Pasta





Looking for more savory watermelon recipes? Check out my latest piece, Watermelon Confidential, Dessert And So Much More, on NPR's Kitchen Window.

And check out Allen's week's worth of wonderful watermelon recipes over at Eating Out Loud.

On a separate but important note, most of you know that Sher of What Did You Eat? died unexpectedly of a heart attack recently. In her memory, Lia of Swirling Notions is hosting an online fundraiser in conjunction with WomenHeart, the National Coalition for Women with Heart Disease. To learn more, please see Lia's announcement.

Will It Grill? Avocados and Another Super Salad

Will it Grill?

You may have seen some of the unusual things that blend on the Will it Blend? videos. Turns out, you get some pretty interesting results when you put things like footballs, marbles, Glow Sticks, and a new 3G iPhone into a blender (some blend, some not so much).

Inspired, I decided to start my own series of experiments -- Will it Grill?

I tried steak (yes), watermelon (yes), ice cream (nope), cereal (depends - Kashi yes, but Fruit Loops exploded into a multicolored fire ball), and avocados (yes).

The avocados were excellent. If you want to find out for yourself, here's how to grill an avocado:

1. Select a ripe yet somewhat firm avocado and slightly chill it.
   
2. Cut it in half and remove the pit. Brush it with olive oil and sprinkle with salt and pepper.
   
3. Place it right away on a medium-high grill flesh-side down for about 60 seconds. Grill marks should be present, and the flesh should be lightly caramelized yet intact.
4. Eat immediately.
   

The results are much more gratifying than you might imagine: the avocado flesh becomes irresistibly creamy and caramelized and is infused with a wonderfully smoky flavor. You can eat it plain, drizzle with a little lime juice and cayenne pepper, or douse with some Tabasco sauce and chopped cilantro.

You could also add it to this spicy Grilled Shrimp and Avocado Salad, the third Satisfying Super Salad in my series. What's so super about this salad? It's high in protein, fiber, and monounsaturated fats, which means you'll stay full longer and eat less afterward.

With chewy shrimp, silky avocado and crunchy jicama, it's highly textured, which makes it satisfying to eat. And for the really good news: each serving is approximately 300 calories, has 13 grams of protein, 15 grams of fat (from good-for-you monounsaturated olive oil and avocado) and virtually no sodium. Learn more about why avocados are good for you.

Tomorrow I am going to try to grill the remote control for the TV (please don't tell Jeff).



Grilled Shrimp and Avocado Salad
Makes 4 servings
Print recipe only here.

Salad:
16 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons olive oil
1 teaspoon lime juice
salt, to taste
1/4 teaspoon cayenne pepper

8 cups spicy mesclun mix
1/2 cup sliced jicama
1/2 cup mini heirloom or cherry tomatoes, halved

2 small avocados, halved and pitted
a bit of olive oil for brushing
the juice of half a lime for sprinkling
salt and freshly ground black pepper

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
1 tablespoon lime juice
pinch of lime zest
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt, to taste

Preheat a grill outdoors or a grill pan for indoors.

Add ingredients from cleaned shrimp through cayenne pepper into either a large Ziploc bag or a plastic container, shaking well. Refrigerate for 20-30 while preparing the rest of the salad.

Add mesclun to a large bowl with diced jicama and halved cherry tomatoes.

For the dressing, whisk all ingredients in a small bowl and set aside.

Remove the shrimp from the marinade; place 4 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

When grilling, use ripe yet somewhat firm avocados. If they're too squishy, then they won't retain their shape well. Slice avocados in half and remove the pits. Brush avocado flesh with a little olive oil and season with salt and freshly ground black pepper. (Since avocados oxidize, or turn brown quickly, don't slice them until you are ready to place them on the grill.) Place avocados flesh side down on a hot grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

To grill indoors, preheat a grill pan over medium-high heat. Rub a thin coat of olive oil on the pan so the avocados won't stick. Place avocados flesh side down on the grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

Pour the dressing on the salad (reserving a few spoonfuls to drizzle on top) and toss to coat well. Divide salad among 4 plates, and top each with 4 grilled shrimp and a grilled avocado half. Drizzle with the reserved dressing and serve immediately.

You might also like:

Asian Noodle Salad with Tofu and Mango (Satisfying Super Salad #1)




Chipotle Barbecue Bean and Corn Salad (Satisfying Super Salad #2)




Watercress, Avocado, and Orange Salad





Apple, Fennel, and Celery Salad





Here are more avocado recipes perfect for summer time:

• Julie's Summer Chicken Salad with Raspberries, Avocado and a Balsamic Vinaigrette
• Marta's Salad of Red Cabbage, Peppers, Mango, Avocado, and Almonds
  
• Nuria's Potato, Avocado, and Salmon Salad

I'm sending my grilled avocados to Sig of Live to Eat who has chosen Grill It! for this month's Monthly Mingle, started by Meeta of What's for Lunch, Honey?

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Satisfying Super Salad: Asian Noodle Salad with Tofu and Mango

Sal ' ad [sal-uh d]: 1. A plate of wimpy greens, topped with a dry carrot stick, a cold cucumber slice, and tasteless non-fat dressing. Guaranteed to leave you hypoglycemic an hour later. 2. A plate of pure fat and carbs on lettuce, considerably worse for you than a burrito supremo.

This is why I hate trying to order a salad. Too often they are either bad for you or just plain bad. Check these out:

Panera Bread
Grilled Chicken Caesar Salad:
560 calories, 34 grams of fat, 1,270 mg sodium

Tomato and Mozzarella Salad (a nice, light summer choice, no?):
890 calories, 47 grams of fat, 1,660 mg sodium

Corner Bakery
Harvest Salad (sounds natural enough) with Balsamic Vinaigrette:
1,100 calories, 81 gm of fat, 2,260 mg of sodium

How about this from the popular Baja Fresh here in SoCal:
Chipotle Glazed Charbroiled Chicken Salad:
590 calories, 22 grams of fat, and 1,110 mg of sodium

So what's a girl to do? Fear not, dear readers, FoodBlogga is actually a Hero: a normal girl with superhuman salad making abilities -- to save humanity (Notice: an NBC series featuring myself creating salads to save people's lives while living an otherwise normal life as a food writer is currently in development. All rights are reserved.)

Here are my secret weapons:

• Fresh fruits and vegetables packed with vitamins and evil-fighting antioxidants.
• Vitamin, calcium, and fiber-rich whole grains contain complex carbohydrates, keeping you satiated longer.
  
• Lean protein helps build and maintain muscle. It's digested more slowly than carbs, keeping your blood sugar levels steady and your belly full.
  
• Fat-fighting fiber is known to aid both digestion and weight loss.
  
• "Good" fats in avocados, olive oil, and nuts are high in monounsaturated fat, which can lower your LDL or "bad" cholesterol.
  

Now for the salad. Asian Noodle Salad with Tofu and Mango is high in protein and fiber yet low in fat and sodium. With chewy noodles, crispy tofu, creamy mango, and a zesty lime, soy, and ginger vinaigrette, you'll be truly satisfied for approximately 450 calories per serving. Plus you'll get an impressive 20 grams of protein, and a mere 5 grams of fat and 500 mg of sodium.

Since a hero's work is never done, look for a weekly installment of these satisfying super salads. Currently, I have 8 episodes ready to air, then I'll have to see if NBC picks me up for a second season.



Asian Noodle Salad with Tofu and Mango
Makes 4 servings
Print recipe only here.

Salad:
2 teaspoons sesame oil
12 ounces tofu, thinly sliced

2 large carrots, peeled and julienned**
4 celery stalks, julienned
1 large cucumber, peeled, seeded, and julienned
4 green onions, thinly sliced into long strips
2 small mangoes, thinly sliced into strips

8 ounces rice or soba noodles
2 tablespoons dry roasted, unsalted peanuts, coarsely chopped

Dressing:
6 tablespoons granulated sugar
4 tablespoons rice vinegar
2 teaspoons salt
juice of 1 lime
1/2 teaspoon lime zest
1 1/2 tablespoons toasted sesame oil
4 tablespoons low-sodium soy sauce
2 tablespoons minced fresh ginger
1 minced jalapeno chili, or to taste (the more the seeds, the hotter the flavor)

1-2 tablespoons fresh mint, thinly sliced, for garnish

In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crispy, about 5-7 minutes. Set aside.

Meanwhile, place all other salad ingredients (except noodles and peanuts) in a medium bowl and toss gently. Set aside.

To make the dressing, in a small saucepan over low heat, whisk together sugar, vinegar, and salt until sugar dissolves. Turn off heat, and whisk in remaining ingredients. Set aside.

Cook noodles according to package directions. Drain, and add to the bowl of vegetables. Add cooked tofu and dressing, and toss well to coat. Sprinkle with chopped peanuts and sliced mint. Serve at room temperature or chilled.

**I use an OXO Julienne peeler which makes this a breeze. If you don't have one, then just slice all the ingredients very thinly or use a mandolin.


You might also like:

Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Inca Quinoa Salad

Warm Bulgur Salad with Beets, Fennel, and Oranges





String Beans and Tofu with Thai Peanut Butter Sauce






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Watercress, Avocado, and Orange Salad and Meeting Food Bloggers

Last Sunday I had the pleasure of enjoying lunch in La Jolla with four lovely and talented food bloggers: Kalyn of Kalyn's Kitchen (center), Amanda of What We're Eating (back right), Nicole of Pinch My Salt (front left) and Alice of alice q. foodie (front right). You can check out the wonderful food we ate over at Kalyn's Kitchen. (Thanks, Kalyn, for sending me this picture).

Among the different topics of conversation, places to live came up. When Kalyn mentioned that she had a beautiful garden in Utah, there was a collective "Awwwww " and many variations of "I wish I had a garden." Then Kalyn added, "Yeah, but don't forget that when I'm freezing in the winter in Utah, you're enjoying beautiful weather here."

When I mentioned that I live downtown, Nicole said, "I'd love to live downtown." Though when she announced she was starting a garden in her new house, I lamented that I can't even keep basil alive on my condo deck.

Life really is relative, isn't it?

We all agreed, however, that having a fruit tree in your yard would rock. In fact, our lease is up soon, and Jeff and I are looking around to buy. He's leaning towards a condo, but I keep sending him emails for houses with lines like: "Lovely mature avocado tree in the backyard."

Lots of people in San Diego have avocado trees. In fact 95% of avocados produced in the US come from Southern California with a whopping 60% from San Diego county.



Thankfully we have friends like Terri who have avocado trees and generously share their bounty with us. We've enjoyed Terri's fresh, delicious avocados in everything from breakfast egg sandwiches to salsas.



Hass avocados (pictured above) are the most widely consumed avocado in the US and are available year round. It's easy to tell when these oval shaped fruits are ripe: their deep green pebbled skin turns almost black. The pale green flesh of the Hass avocado is creamy and custard-like and has a rich, slightly nutty flavor.

Fuertes avocados, another popular California variety, also have a smooth, pale green flesh but have a fruitier flavor. Since Fuertes avocados have a lower fat content than the Hass variety, the flesh tends to be less creamy. Unlike the Hass, its green skin is smooth and retains its color even when fully ripe, so check for ripeness by gently squeezing it: it should yield slightly.

Avocados get a bad rap for being "fattening." That's not completely true. They are high in monosaturated fat or "good" fat which can lower your "bad" (LDL) cholesterol. Still, it's wise to eat them in moderation since they're dense in calories: one-fifth of a medium avocado, or about 2-3 thin slices, has 50 calories and nearly 20 vitamins, minerals, and phytonutrients (which are believed to reduce the risk of stroke, heart disease, and cancer).

Here are some tips about handling and storing avocados:

• Firm avocados can take up to 1 week to ripen. To quicken the ripening process, place the avocado in a paper bag with a yellow banana. The banana releases ethylene which speeds up the ripening process.
• Store avocados on the counter until ripe, then refrigerate until ready to use.
  
• The flesh of an avocado oxidizes, or turns brown, quickly. To prevent discoloration, sprinkle the cut flesh with lime or lemon juice. Also don't cut the avocado until you're ready to use it.

Watercress (pictured above) is a bright green leafy vegetable with an intense peppery flavor. In this salad, its sharp edge is balanced with the cool creaminess of the avocado and the sweet tang of the orange.

I'm sending my sassy salad to Michele of Greedy Gourmet for her Snack Shots #4: Salads. Plus I'm tickled to announce that my post Muffin Tops: Flat or Pointy? was the winner of the Word4Word Contest in Snack Shots #3 Muffins. Many thanks to Jeanne and Rita who judged.



Watercress, Avocado, and Orange Salad
Makes 2 servings.
Print recipe only here.

Salad:
1 bunch watercress, stems trimmed
1 avocado, sliced or diced and sprinkled with lime juice
1 navel or Valencia orange, peeled and sectioned
1/2 red onion, thinly sliced
2 teaspoons pepitas (Spanish pumpkin seeds)

Dressing:
1 teaspoon extra virgin olive oil
1 teaspoon rice vinegar
1 teaspoon honey
1 tablespoon orange juice
2 teaspoons lime juice
pinch of lime zest
1/8 teaspoon cayenne pepper
salt, to taste

To make the dressing, whisk all ingredients in a small bowl until well blended; set aside.

For the salad, slice the avocado and sprinkle with lime juice to prevent it from oxidizing, or turning brown.

On individual plates, add watercress, then top with orange, avocado, and onion slices. Drizzle with dressing, and sprinkle with pepitas.

You might also like these recipes featuring avocados:

Shrimp Tacos with Citrus-Avocado Salsa





Mexican Citrus Salad with an Orange-Lime Vinaigrette





Farmers' Market Veggies with a Cumin-Chile Vinaigrette

Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa over Soft Polenta

And more awesome avocado recipes:

• Gattina's Radish Leaf and Avocado Quiche
  
• Katie's Salad with Spinach, Ham, Avocado, and Pasta
  
• Lori Lynn's Avocado Cucumber Salsa
  
• Sig's Low-Fat Guacamole (made with tofu!)
  
• Stef's Avocado-Lime Cupcakes
• Susan's Avocado Soup
  

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Mizuna and Broccoli Flower Salad: The Plasma HDTV of Salads

Growing up "salad" meant a plate with iceberg lettuce, cucumber, carrot, and tomato slices, and bottled Catalina dressing.

Like TV's, salads have come a long way since then.

I remember in the 80's everyone started eating Caesar salad, and romaine bumped iceberg as the lettuce of choice. Then sometime in the '90s peppery salad leaves like arugula and radicchio were clandestinely added to salad plates. Back then people would disparagingly call them "the lettuce that bites you back." Ah, how things have changed.

Then came mesclun, and salad was never the same. Mesculn is a mix of tender, young salad leaves. Its name comes from the French mescla meaning "to mix." Mesclun varies depending on the source but may include arugula, mustard greens, oak leaf, radicchio, red beet greens, and sorrel.

The first time Jeff and I ate fresh mesclun from the farmers' market here in California we were taken aback:

"Wow! This salad has lots of flavor. You can really taste the greens," Jeff said.

Talking right over him, I exclaimed, "Is that a baby beet green?"

"Do you have these green pointy things in yours?" he replied, ignoring my question, "They're fantastic!" (Yes, we do get this excited over salad at my house.)

Turns out those green pointy things were mizuna. Mizuna is a Japanese mustard green with dark green, thin, serrated leaves, and a pleasantly spicy, peppery flavor. Though it has been cultivated in Japan since ancient times, it is believed to have originated in China. Most recipes for mizuna are Asian, and it features prominently in salads, soups, and stir-fries. It can be eaten raw or cooked, and it is packed with nutrients such as carotenes, folic acid, and vitamin C.

Mizuna is available at markets such as Whole Foods, and if you buy Trader Joe's herb salad mix, it's in there too. So you may have been eating mizuna without even realizing it.

Just when you thought you couldn't take any more salad excitement, I have to mention broccoli flowers. These tiny, yellow edible flowers have a robust flavor and beautify any salad. If you find them, don't hesitate to get them. They are sooo 2008.

I'm sending my mizuna salad to the always Well-Seasoned Cook, Susan, the host of this week's Weekend Werb Blogging created by Kalyn of Kalyn's Kitchen.



Mizuna and Broccoli Flower Salad
Serves 4
Print recipe only here.

Salad:
6-8 cups mizuna**
3-4 inner white stalks of celery with the leaves, thinly sliced on the diagonal
10-12 cherry or grape tomatoes, sliced in half
a handful of broccoli flowers, optional

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
the zest of 1/2 lime
6-8 cranks freshly ground black pepper
salt, to taste

Wash and pat dry the mizuna and place in a large bowl; add celery and tomatoes.

To make the dressing, whisk all ingredients in a small bowl. Add to salad; toss well to coat, then sprinkle with broccoli flowers, if using.

**Mizuna substitutions to consider: watercress, wild arugula, tender baby kale or mustard greens, tatsoi (another spicy Asian green that is usually available in markets such as Whole Foods.)

Other spicy green dishes you might like:

• Wild rocket (arugula) pasta
  
• Apple, fennel, and celery salad
• Arugula, strawberry, and sugar snap pea salad
• Seductive strawberry salad
• Wild arugula and blood orange salad with proscuitto

Speaking of Trader Joe's and yellow flowers, here is a bouquet of TJ's cheerful daffodils (unlike the broccoli flowers, I wouldn't eat them). After about 6 weeks, it's time to say good-bye to daffodils until next year. I hope Sandi likes daffodils since this is my entry for her Centerpiece of the Month.

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Seductive Strawberry Salad

Think a salad can't be seductive? Think again.



Seductive Strawberry Salad
Makes 4 servings.
Print recipe only here.

Salad:
4 cups wild arugula
3 cups baby spinach
2 medium blood oranges, peeled and sectioned (about 1 cup)
10-12 fresh strawberries, hulled and sliced (about 1 cup)
1 medium mango, diced (about 1 cup)
1 tablespoon thinly sliced fresh mint leaves
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons toasted nuts (such as pistachios, pecans, or walnuts)

Vinaigrette:
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh Meyer lemon juice (or regular lemon)
2 tablespoons freshly squeezed blood orange juice
1/4 teaspoon grated lemon zest
Salt and pepper, to taste

To toast the nuts, place them in a small, dry skillet over medium heat. Shake the pan handle back and forth for 1-2 minutes, or until the nuts are golden brown and aromatic. Set aside.

In a large bowl, gently toss all salad ingredients (excluding nuts).

In a small bowl, whisk all vinaigrette ingredients until well combined. Pour over salad and toss gently until well coated. Divide the salad among four plates and sprinkle with nuts.



I hope Mike of Mike's Table likes fruit in his salad because I'm sending this to him for his Strawberry Seduction event.

You might also like these fruity salads:

• Arugula, strawberry, and sugar snap pea salad
• Wild arugula and blood orange salad with prosciutto
• Watercress, Seckel pear, and brie salad
• Mexican citrus salad

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Watercress, Seckel Pear, and Brie Salad: Safe to Serve for Company

I don't think there is a cheese that my father doesn't like. He once received a pungent, powerfully-smelly Italian cheese from a friend; he described it as: "Good. Very tasty. With the smell though, you could never serve it for company, but if it's just for close family, yeah, it's good."

It certainly didn't stop him, or my family, from eating it.

At my house we ate a lot of cheese -- as a appetizer, on dishes, after dinner, or just for a snack. Unlike Reggiano-Parmesan and Grana Padano, brie was not a staple cheese growing up, but it's a staple in our refrigerator now.

In fact, there is currently a wheel of brie made from goat's milk in my refrigerator courtesy of Steve at Ile de France, (he has no idea how happy he has made Jeff). It has a remarkably silky texture and pleasingly tart flavor.

Though most typically served as an appetizer with crackers and cured meats, or baked into a puff pastry, brie is quite versatile. It enlivens paninis, enriches pastas, and makes delectable crostini and quesadillas. For a rustic dessert, pair it with nuts and fresh fruit such as grapes, figs, dates, and pears.


Although brie is a French culinary specialty, it is popular outside of France, and available at most supermarkets here in the States.


I used brie to make a seasonal salad of spicy watercress, sweet Seckel pears, and chewy Medjool dates. Seckel pears are the tiniest of all pears and one of the tastiest -- so sweet that they have been called, "sugar pears." As you can see, they are short and rotund with dark green skin that often has a bloom of burgundy. If you are fortunate enough to have them in your market, then try them.

This is my submission for this week's Weekend Herb Blogging. The host is WHB's creator, Kalyn of Kalyn's Kitchen, who recently celebrated her two-year anniversary for the always popular Weekend Herb Blogging.

Watercress, Pear, and Brie Salad
Print only the recipe here.
Serves 4

Dressing:
1 shallot, thinly sliced
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp rice wine vinegar
3/4 Tbsp fresh lemon juice
Salt and a generous amount of freshly ground black pepper

Salad:
1 small bunch watercress, washed, stems removed (about 1 1/2-2 cups)
2 Seckel pears or 1 large Bosc or D'anjou pear, sliced crosswise
6 Medjool dates, pitted and slivered
4 ounces brie, thinly sliced (the thin rind is edible)
1/4 cup toasted pecans, slivered

To toast the pecans, place nuts in a single layer in a medium size skillet. Over medium-low heat, cook pecans for 5-7, stirring occasionally until slightly toasted and fragrant. Alternatively, pre-heat oven to 300 degrees. Place nuts in a single layer on a baking sheet in oven for about 5 minutes, give them a stir, and bake another 3-5 minutes or until slightly toasted and fragrant.


Saute shallots in 1 tsp olive oil, for 3-5 minutes until softened. Remove from heat and set aside.

For the dressing, whisk all of the ingredients in a small bowl and set aside.

To make individual salads, start by placing some watercress in the center of a plate, then add pear slices, some brie, and some dates. Top with toasted pecans and drizzle with dressing. Repeat with remaining three dishes.



You might also like:
Sicilian Salad of Fennel, Oranges, and Olives
Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese
Mediterranean Jacket Potatoes
Broccoli Rabe (Rapini) on Crispy Polenta with a Rosemary-Goat Cheese Sauce

P.S. I just found a delicious salad of Roasted Golden Beets and Brie over at Aria's Passionate Nonchalance.

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Watermelon and Mesclun Salad, More Dangerous than You Think

FoodBlogga Etiquette Tip #43: At dinner, never discuss politics, religion, or the issue of fruit on salad.

I was at dinner with friends recently where they served a delightful mesclun salad with fresh strawberries and parmesan cheese. Well, I thought it was delightful; my dinner companions disagreed.

As we were discussing benign topics such as the recent "humidity" we have been experiencing here in San Diego (laughable compared to the rest of the country this summer), I pointed out to one of my friends that she hadn't eaten any of her strawberries. "Don't you like strawberries?" I asked her. "Oh yes, I love strawberries," she replied, "but not on salad."

What was it she didn't like? Were the berries too sweet? Was it the mixing of vinegar and fruit? Her response: “I just don’t like fruit on salad.”

This sparked a surprisingly intense discussion. I can understand how some people hate cilantro because it tastes like soap to them, but strawberries or apple slices? One friend called diced melon on salad “just wrong,” while another declared, “strawberries belong on cereal not on salad.”

I was truly surprised by their passionate responses. Do you like fruit on your salad? And if you don’t, then help me understand why.

Here are two fruity salads that I just adore. (Anti-fruit&salad people might want to avert their eyes). My Watermelon and Green Olive Salad is adapted from a June 2006 recipe in Food and Wine. It's sweet and salty and savory all at once, plus it’s a pleasing blend of smooth and crunchy textures. I added the cooked shallots for their rich, caramelized flavor and seasoned it with lots of fresh parsley.

Watermelon and Green Olive Salad
Makes 4 servings
Print recipe only here.

1 tsp olive oil
1 shallot, thinly sliced
½ tsp sugar

6-8 cups mesclun, preferably with some arugula and radicchio mixed in
½-1 cup watermelon chunks
5-6 cured green olives, such as Cerignola or green Greek

1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp watermelon juice
Salt and pepper, to taste
2 tsp fresh parsley, chopped

Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.

Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.

Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing and enjoy!

I posted this Arugula, Strawberry, and Sugar Snap Pea Salad on Fit Fare back in June and had to post it here because it’s just too scrumptious not to share. I love the interplay between the sweet strawberries and peppery arugula which are complemented with a zippy, lemon-balsamic dressing. The fresh basil and mint really make this salad shine, so make sure you don’t skimp!

Arugula, Strawberry, and Sugar Snap Pea Salad
Makes 4 servings
Print recipe only here.

Salad:
6-8 cups arugula
1 cup sliced strawberries
1-1 ½ cup sugar snap peas

Dressing:
1 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
1 Tbsp fresh lemon juice
Pinch of grated lemon zest
½ Tbsp water
Salt and pepper, to taste
A handful of thinly sliced fresh basil
A handful of fresh torn mint leaves

For dressing, whisk all of the ingredients in a small bowl.

The sugar snap peas can be eaten raw or cooked. To cook, simply drop in boiling water for 2 minutes; drain and plunge into a bowl of ice water. This will stop the cooking process and preserve the peas’ bright green color.

To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Add dressing; top with fresh basil and mint.

Since these salads are loaded with health-promoting antioxidants (especially lycopene in watermelon and strawberries), I'm submitting this post to Cate of Sweetnicks for her ARF 5-a-day Tuesday.

Here are a few more fruity salads I came across recently. If these bloggers like fruit in their salad, then I know I’m in good company.

Terry’s Arugula Salad with Peaches and Goat Cheese

Jeanne’s Roasted Nectarines in Prosciutto

Alanna’s Melon, Blueberry, and Feta Salad and Watermelon, Cucumber, and Feta Salad

Laura’s Spiced Orange and Avocado Salad

You might also like:

Mexican Citrus Salad with an Orange-Lime Vinaigrette

Sicilian Salad of Fennel, Oranges, and Olives

Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Summer is Time for Salsa and a New Handbag

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