Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by Rachel Dougherty on

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

Ingredients:

1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste

Method:

Combine all ingredients in large bowl and toss, set aside while you make the dressing.

Kale Dressing

Ingredients:

1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste

Method:

Place all dressing ingredients in a food processor. Blend until smooth.

To serve:

Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

Serves 4

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Olive Oil Mashed Potatoes

Posted by Rachel Dougherty on

Ingredients:


2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt and Pepper to taste
¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil

Method:


Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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Tomato & Peach Summer Salad

Posted by Rachel Dougherty on

This is a perfect summer salad and can be served with any meal, including brunch!

Ingredients:

4 ripe peaches, sliced
4 ripe tomatoes, cut into bite sized pieces
4 ounces feta cheese, crumbled plus more for garnish
1/2 Cup red onion, chopped
1/4 Cup pecans, chopped
Handful fresh mint, chopped
Handful fresh basil, chopped
Blood orange olive oil
Salt to taste

Method:

In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta.

Serves 4

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Ruby Red Salad

Posted by Rachel Dougherty on

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting.

Ingredients:

1 small head of red cabbage, chopped
2 oranges, peeled and chopped into bite size pieces
1/2 red onion, diced
1 mango, peeled and cubed
1/4 Cup cilantro, chopped
3/4 Cup Persian lime olive oil
1/4 Cup Sicilian Lemon white Balsamic
Salt and pepper to taste

Method:

Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.

Variations:

Try this salad with nectarines, peaches, sliced radish, or pineapple! Add some jalapeño for a added kick!

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Grilled Radicchio & Romaine Salad

Posted by Rachel Dougherty on


Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You'll love this savory and smoky side dish!

Ingredients:

1/3 Cup Extra Virgin Olive Oil, flavored or plain
1/4 Cup oregano balsamic vinegar
6 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
4 large heads of Radicchio, quartered lengthwise with some core still attached
1 medium head of romaine lettuce, quartered lengthwise with some core attached
1 Cup pecorino cheese, shaved
Salt and Pepper to taste

Method:

In a large bowl, whisk oil, balsamic, garlic, and red pepper. Add radicchio and romaine, toss to coat and let marinate for 15 minutes. Set your grill to a medium heat, drain marinade into a separate bowl and set aside. Place greens on a grilling pan or over foil as to not expose it to direct heat. Sprinkle with salt and pepper. Grill until edges are crisp and slightly charred, turning occasionally. Keep a close eye on them, turning as needed.

To Serve:

Remove from grill and separate from cores. Chop into smaller pieces if desired. Place in serving platter, drizzle with reserved marinade, sprinkle with cheese and serve immediately.

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