Epimeles

the Pence family cookbook

Recipes Tagged with “salad”

Spaghetti Squash Salad

side dish salad squash vegetarian

Ingredients

  • 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 7 teaspoons juice
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • ½ cup coarsely chopped fresh parsley
  • 4 scallions, sliced thin on bias
  • 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.


Indian Tomato Mint Salad

side dish indian mint salad tomato

Ingredients

  • 6 large ripe tomatoes, diced about 1/2"
  • 4 spring onions (or yellow onions, shallots), finely chopped
  • 1 large handful fresh mint leaves, finely minced
  • juice of 1 - 2 lemons
  • salt and pepper
  • cayenne pepper

Preparation

Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.

Delishably


Vinegar-Glazed Butternut Squash Pasta Salad

side dish pasta salad squash

Ingredients

  • One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Pepper
  • 3/4 pound whole-wheat fusilli
  • 1/4 cup plus 1 tablespoon unrefined hazelnut oil
  • 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
  • 1/2 cup packed parsley leaves
  • Shaved Pecorino Tuscano or Romano, for serving

Preparation

Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine


Garden Bean Salad

side dish bean greenbean salad

Ingredients

  • 1 small red onion, diced
  • 1/4 c. apple cider vinegar
  • 2 tsp. sugar
  • salt
  • 1/4 c. olive oil
  • 1 15-oz. can white beans, drained and rinsed
  • 3/4 lb. green beans, trimmed and halved
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped chives
  • pepper

Preparation

Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.


Moroccan Salad

side dish mediterranean salad

Ingredients

For salad:

  • 2 small eggplants
  • 1 tsp. salt
  • 2 tomatoes, cut in large dice
  • 4 scallions, sliced thin
  • 1 cucumber, cut in large dice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/4 c. parsley, minced
  • spinach leaves
  • yogurt for topping

For dressing:

  • 2 garlic cloves, crushed
  • 3 tbsp. lemon juice
  • 3 tbsp. tahini
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 2 tsp. cumin seeds
  • 1/2 tsp. ground pepper
  • 1/2 tsp. oregano
  • salt to taste

Preparation

Peel eggplant and slice into 1/2" rounds. Place on baking sheet, sprinkle with salt, and let stand for 30 minutes. Meanwhile, mix together all ingredients for dressing.

Rinse and dry eggplant. On an oiled baking sheet, broil eggplant until it browns lightly on both sides. Avoid overcooking. Eggplant should be tender enough to cut with a fork. Cut the warm eggplant into bite-size pieces. Toss with dressing and let cool for several hours, unrefrigerated.

Just before serving, toss all the other vegetables gently with the eggplant and dressing. Serve over spinach leaves, with yogurt on top.


Southwest Pasta Salad

side dish pasta salad

Ingredients

  • 2/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1/4 c. cilantro, chopped
  • 2 tbsp. milk
  • 2 tbsp. lime juice
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp. salt
  • 7 oz bowtie pasta, cooked, rinsed, and drained
  • 2 lg. tomatoes, seeded and chopped
  • 1 yellow bell pepper, cut into sticks
  • 1 zucchini, quartered length-wise and sliced thin
  • 3 green onions, thinly sliced
  • pine nuts to taste

Preparation

In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.


Cucumber and Baby Pea Salad

side dish cucumber peas salad untested

Ingredients

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Preparation

In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Food & Wine


Grilled Carrot Salad

side dish carrot salad untested

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon ground fennel
  • 1 tablespoon ground coriander
  • 2 garlic cloves, thinly sliced
  • 4 thyme sprigs
  • 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons sherry vinegar
  • 1 tablespoon water
  • 2 tablespoons marcona almonds, plus chopped almonds for garnish
  • 5 ounces baby arugula

Preparation

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Food & Wine


Summer Farro Salad

main course side dish farro salad

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, quartered
  • 1 small carrot, halved
  • 1 celery rib, halved
  • 12 ounces farro (1 3/4 cups)
  • 5 cups water
  • Kosher salt
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh basil

Preparation

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Food & Wine


Beet and Carrot Salad with Goat Cheese Puree

side dish beet carrot chevre salad

Ingredients

Puree

  • 1 pound cauliflower florets
  • 3/4 cup heavy cream, warmed
  • 8 ounce goat cheese

Beets

  • 2 pounds beets
  • 4 parts red wine vinegar
  • 3 parts extra virgin olive oil

Carrots

  • 1 pound carrots, shaved on a mandolin

Shallots

  • 2 shallots, peeled and thinly sliced into rings
  • 1/2 cup vegetable oil

Oil

  • 2 parts canola oil
  • 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville