French Lentil, Pear and Walnut Salad

If you're going to survive the holiday season relatively unscathed, you need to balance all the Halloween candy, Thanksgiving pie and Christmas cookies with some lighter meals.  This vegetarian main dish salad fits the bill perfectly while still being very satisfying with its mix of flavors and textures.  I think crunch is important in a vegetarian dish to make it feel substantial, and here the crunch comes from the walnuts and pomegranate seeds.  The French lentils are also firm while tender at the same time.

If you're not familiar with French lentils, they're a small dark green variety that you'll also see called lentils le puy or lentils du puy.  They retain their shape and firmness after cooking unlike other lentils that break down into mush.  They're my favorite type of lentils for all recipes except soups or other dishes where you actually want the lentils to break down.

The baby greens (kale, arugula or spinach) add freshness and a little bitterness, and the balsamic mustard vinaigrette ties everything together.

My local natural foods store actually carries small tubs of fresh pomegranate seeds, and I think I remember that Trader Joe's does as well.  If not, and you can't find a pomegranate, dried cranberries will work just as well.  I just like the look of the pomegranate seeds - they're like little jewels.

Last note - if you can find mild French feta, try it.  I much prefer it to the tangier and saltier traditional feta cheese.

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French Lentil, Pear and Walnut Salad

Serves 4

For the Vinaigrette:

¾ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

For the salad:

1 cup French lentils (lentils du puy), uncooked

2 teaspoons fresh thyme leaves, chopped

1 firm pear, thinly sliced

½ cup chopped toasted walnuts

½ cup feta, crumbled

4 cups baby greens (baby kale, arugula, spinach, etc.)

1/3 cup pomegranate seeds (or dried cranberries)

  

To make the vinaigrette, combine all ingredients in a small jar and shake well. Set aside.

Cook the lentils according to package directions; drain and place in a bowl to cool.  Just before serving, add the fresh thyme leaves and just enough vinaigrette to coat lightly (you'll probably have some left over).  Add the baby greens and toss gently to combine.

Divide the lentils and greens among shallow bowls and top with pear slices, walnuts, feta and pomegranate seeds.

Prosciutto, Mozzarella and Radicchio Panini

Last Year's Post: Classic Potato Gratin
Two Years Ago:  French Chicken Salad

We went to an outdoor concert the other day and wanted to bring a picnic dinner.  I was inspired to make these Italian sandwiches because they have a most interesting combinations of flavors - definitely a big people kind of sandwich - and it's always good to get out of a sandwich rut.  The prosciutto is salty, the radicchio and arugula are bitter, the balsamic vinegar is sweet, the mozzarella is creamy, and the artichokes are, well, artichokes.  Trust me, it all works together.  The original recipe called it a panini although it wasn't grilled, just served fresh.  In my book paninis are grilled, which has the advantage of sort of gluing the whole sandwich together with cheese.  Otherwise there are a lot of little pieces in the sandwich which could easily fall out.  But, if you don't want to grill the sandwich you certainly don't have to.

Radicchio is that little round red guy in the produce department that sort of looks like a small cabbage.  Marinating it in balsamic vinegar for a few minutes while you assemble the sandwiches takes away some of the bitterness.

After prepping the artichokes and mozzarella, it's just simple assembly and grilling the sandwiches.

Paninis are always delicious hot off the press, but these sandwiches were equally good wrapped up and enjoyed at the concert.  Picnic food!

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Prosciutto, Mozzarella and Radicchio Panini

Makes 6 sandwiches

¼ cup olive oil

2 tablespoons balsamic vinegar

Pinch of red pepper flakes

Kosher salt and freshly ground black pepper

½ head radicchio

4 ounces thinly sliced prosciutto

Two 6-ounce jars marinated artichoke hearts, drained and chopped

1 pound fresh mozzarella, sliced

¼ cup fresh Italian parsley leaves

8 ounces baby arugula

12 slices from a loaf of ciabatta bread

Olive oil spray

In a large bowl, whisk together the olive and balsamic vinegar.  Season with a pinch of red pepper flakes, salt and pepper.

Slice the radicchio into thin ribbons.  Add to the vinaigrette and toss together.  Set aside to marinate.

Lay the bread out on a work surface and spray lightly with olive oil spray.  Turn the slices over and layer half the slices in the following order:  prosciutto, artichokes, and mozzarella slices.  Add the parsley leaves to the radicchio mixture, toss to combine, and place on top of the mozzarella.  Finish with the arugula and top with the remaining bread slices, olive oil side up.

Heat a Panini press and grill until the cheese melts and the bread is toasty and golden, about 3-5 minutes.  Serve hot or at room temperature.

Citizen Public House Chopped Salad

Last Year's Post:  Filipino Chicken Adobo
Two Years Ago:   Egg Gratin

Citizen Public House is a very popular Phoenix restaurant, and this is by far the most popular dish on their menu.  It's so popular that when they opened a second restaurant concept they had to offer it at there as well.  The salad even has its own Facebook page: https://www.facebook.com/TheOriginalChoppedSalad .  And the owner has been interviewed on television while making the salad.  So, that was enough for me!  We made it for a recent girls' getaway weekend and all four of us loved it, even Michelle who claims she's never had salmon before. (I mean, really.)

I was slightly skeptical because the combination of ingredients is pretty unusual, especially the "trail mix" of aged Asiago cheese, toasted pepitas (pumpkin seeds) and currants.  Not to mention the freeze-dried corn, which turns out to be very light and crunchy sort of like popcorn. You'll find it in bags in the produce section of upscale grocery stores, and I think Whole Foods carries it as well.  Don't be tempted to leave it out because it's important to the overall mix of flavors and textures.

Speaking of the overall mix, there's a lot going on in this salad but magically it somehow all comes together really well.  Creamy, crunchy, sweet, smoky, bitter, herbal - it's got it all.  If you're not a fan of salmon, try it anyway - it doesn't overwhelm the other ingredients and it does add a nice smokiness.  The chef who created it said he doesn't even usually like salmon but does like it in this salad.  Use hot-smoked salmon, not cold-smoked.  What's the difference?  Hot-smoked salmon is darker on top from the smoke, and is flaky.  Cold-smoked salmon is light in color, soft in texture, and typically sliced into very thin slices much like lox.

Although there are a number of ingredients, you only have to cook the couscous and make the dressing in the blender.  After that, it's just shredding cheese, chopping veggies, and assembling everything.  It's actually very easy.

My suggestion is to cook the couscous in advance so it has time to cool.  It keeps well in the refrigerator covered.  I don't suggest making the dressing in advance because I discovered it thickens when stored in the refrigerator.  If you really need to make it an hour or so early, be sure to stir it well after removing it from the refrigerator and thin if necessary with a little water or additional lemon juice.

This is definitely a company-worthy salad both in terms of presentation and taste, but easy enough to make for your family.  And healthy!

Note:  I slightly adapted the original recipe because it didn't state the number of servings, and to make it a little more clear.  Otherwise it's identical.  Because it's a restaurant recipe, the servings are quite generous.  If desired, you could cut down the amounts of each ingredient a little to make smaller servings.

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Citizen Public House Chopped Salad

Serves 4 generously

Dressing:
1 ½ cups mayo
1/3 cup buttermilk
1 ½ Tbsp. Pecorino Romano cheese
Juice of 1 large lemon
18 basil leaves
1 ½ tsp. minced garlic

Trail mix:

1 cup black currants
1 cup toasted pepitas (pumpkin seeds)
¾ cup ground aged Asiago cheese

Tomato mix:

2 cups chopped Roma tomatoes or cherry tomatoes

3 Tbsp. balsamic vinegar

 2 tablespoons olive oil

Four large basil leaves, chopped

Salt and pepper to taste

2 cups smoked salmon, flaked
2 ½ cups freeze-dried corn
2 ½ cups chopped arugula
2 ½ cups cooked Israeli (pearl) couscous

 Combine all dressing ingredients thoroughly in blender and set aside. Toss all trail mix ingredients together in one bowl, and all tomato mix ingredients in a second bowl.  To assemble the salads, divide ingredients evenly between four plates and assemble in strips in the following order: salmon, couscous, arugula, trail mix, corn, and tomato mix.  Serve with dressing on the side or drizzled over the top.

Spinach, Squash and Apple Salad

Last Year's Post: Sesame Seed Chicken Salad
Two Years Ago:  Linguini alla Puttanesca

I firmly believe in eating main dish salads all year long.  They're good for you and they actually work particularly well in colder months to balance out the heavy foods we tend to eat at that time of the year.  So if you're planning lasagna or beef stew one night, balance it out by having an entree salad with plenty of veggies or fruits the next night.  We try to plan at least one salad meal per week, but the key is to plan for lots of variety or you'll very quickly get bored if you pick up the same old salad bar version every week.  (That's why you'll see so many salads posted on this blog.)

So that's the first tip - eat a wide variety of salads.  The second tip is to use at least one or two seasonal ingredients when possible, for freshness and because it helps add variety as you move through the seasons.  The third tip is to consider adding substantial meatless salads to your collection (like this one).  You won't miss the meat if you add enough other interesting fibers and proteins.  And finally, use the very best and freshest ingredients possible, like these beautiful greens that I found - a mix of spinach, arugula, mizzuna, and leaf lettuce.  Then I added a head of lacy, curly frisee to make it even prettier.  Doesn't that make you want to dive in?

This salad has a fall/winter feel due to the roasted squash, apples, pecans and maple dressing.  The tangy and slightly sweet dressing works best if you have some bitterness in the greens, so be sure to throw in some arugula.  If you can't find arugula, a little radicchio would also work.  As with most salads, the interplay of textures and flavors works best if there are contrasts - crunchy and creamy, bitter and sweet.

If you're really pressed for time the day you plan to serve it, you can prepare the squash and salad dressing in advance so all you have to do that night is chop and assemble.

Oh, one more tip - make the salad look as beautiful as you can by arranging the ingredients.  Someone once said we eat with our eyes first, which is kind of annoying but true.  Look at the picture up top, then at this picture after it was tossed.  It still looks really good, but not quite as spectacular.  And it only take a minute or two to arrange each salad on individual plates.

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Spinach, Squash and Apple Salad

Serves 4

½ medium butternut squash, peeled and cut into 1” cubes

¼ cup plus 1 tablespoon olive oil, divided

Salt and pepper

1 tablespoon pure maple syrup

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 Fuji apple

1 tablespoon fresh lemon juice

6-oz bag baby spinach, arugula, or combination of greens

¼ medium red onion, very thinly sliced

½ cup blue cheese, crumbled

 ½ cup dried cherries or cranberries

½ cup pecans, toasted and coarsely chopped

Preheat oven to 400d.

In a medium bowl, toss the squash cubes with 1 tablespoon olive oil, then sprinkle with salt and pepper and toss again.  Spread in an even layer on a rimmed baking sheet and roast for 15-20 minutes until the cubes are starting to turn golden and lightly browned, flipping once.  Remove and cool.

For the salad dressing, combine ¼ cup olive oil, maple syrup, balsamic vinegar, Dijon mustard, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl; whisk to combine.  Core the apple, cut into thin slices, and toss with the lemon juice to prevent browning.

To assemble the salad, toss the greens with half the dressing and divide among plates.  Decoratively top with the squash, apple, onion, cherries and pecans.  Drizzle the remaining dressing on the top and serve.

Brussels Sprout Leaf Salad

Last Year's Post:Halibut Provencale
Two Years Ago: Turkey and Gruyere French Dip

The Perfect Holiday Salad
Brussels sprout leaves?  Yep, that's what happens when you use a little knife to cut the bottom off each sprout and peel off the outer leaves.  So why on earth would you want to take the time to do that?  Well, because after you blanch them and toss them with arugula and endive, they make a most beautiful and delicious salad.  It's worth the effort, trust me.  OK, maybe you don't want to make it every day, but it's perfect for large gatherings because the sturdy leaves don't wilt as the salad sits on a buffet table.  And it's the perfect salad for your Thanksgiving or Christmas dinner because the bright lemon dressing and crunchy, slightly bitter greens are a refreshing contrast to all the other heavy rich foods.

Peeling the Brussels sprouts does take a little time, but I've done way more time-consuming things in my life.  Think of it as a labor of love.  Or, recruit one of the relatives that are milling around your house (preferably one that you like) and peel together while sipping on a glass of wine and chatting.  Sounds very holiday-ish, doesn't it?

The only trick is figuring out how to peel the little guys.  You just take a small knife and cut off the bottom, then peel off the first layer of outer leaves.  Make another thin cut on the bottom to peel off the next layer of leaves.  Use your judgment regarding when to stop peeling - you want the bigger, greener outer leaves but not the core.

A quick blanch in boiling water helps set the beautiful green color and mellows the leaves just a little.  The dark green of the arugula and Brussels sprout leaves looks beautiful against the pale yellow and white of the endive.

A topping of toasted almonds is the perfect final touch.  If you don't like almonds you could substitute walnuts or pecans, but I really liked the almonds with the greens.

You can prep all the ingredients several hours in advance and refrigerate - just don't add the dressing or almonds to the salad until right before serving.  And you'll probably want to double the recipe if you're serving a big group as part of your holiday dinner.  Have fun!

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Brussels Sprout Leaf Salad

Serves 4-6

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice (approximately one large lemon)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 ½ lbs Brussels sprouts

2 cups baby arugula

1 head Belgian endive

1/3 cup sliced almonds, toasted

To make the dressing, whisk the olive oil, lemon juice, salt and pepper in a small bowl to combine.  Set aside.

Using a small paring knife, cut the end off each Brussels sprout and remove the outer layer of leaves.  Make another small cut on the end to release another layer of leaves, then remove a third layer of leaves in the same way.  Reserve the cores for another use.

Bring a large pan of water to a boil over medium-high heat; add the leaves and cook for 1 minute.  Remove immediately and place in a bowl of ice water to cool, then drain thoroughly in a colander, shaking to get rid of excess moisture.

Cut the end off the Belgian endive, then cut crosswise into ½” pieces. 

Note:  at this point the dressing, endive, arugula and Brussels sprout leaves may be refrigerated, covered, for several hours.  Do not add the dressing to the salad until right before serving.

Put the arugula, endive, and Brussels sprout leaves in a large salad bowl.  Add the dressing just before serving and toss together, then sprinkle with the toasted almonds.

Pan-Seared Tuna with Capers and Red Wine Sauce

Last Year's Post:  Orzo and Radicchio Salad
Two Years Ago:   Pan Bagnat

We try to eat seafood once or twice per week because it's light, healthy and a good change of pace.  The whole key is to find whatever is fresh and fabulous at the store.  This week we found some beautiful wild-caught fresh tuna; I was particularly excited to find small thick steaks rather than larger thinner steaks because they're much easier to cook without over-cooking.  I learned that lesson many years ago from an avid Vermont fisherman who told me never to cook tuna any more than medium-rare because it gets dry and tough.  I'm still not a sushi person but I do like tuna with a very pink center.

It's a good idea to ask the person at the fish counter whether the fish you're looking at was previously frozen - the label doesn't always say, and freezing/thawing does affect both texture and taste.  Always go for fresh when you can.

Although I love most foods grilled, I prefer meaty fish steaks such as tuna and swordfish pan-seared because that's the only way to get a uniformly caramelized crust.  A cast-iron skillet is your tool of choice for getting that beautiful crust without sticking - just be sure to let the fish cook for the first two minutes over high heat without touching it.  Then carefully try to lift it with tongs, and if it's ready it should release without any problems.  If not, let it cook for 30 seconds or so and try again. If you don't have a cast-iron skillet use a regular skillet instead - just don't use a non-stick pan because the browning will never happen.

The other benefit to cooking indoors  (in the height of summer) is air conditioning - it's never attractive to bring in a plate of grilled food when you're dripping with sweat. My rule of thumb is cook outdoors when it's nice (60-90d-ish) and cook indoors at other times.  The Lawyer has been known to grill in weather as cold as -25d or as hot as 110d; proof that intelligence and common sense don't always go hand in hand.

Plating is a matter of stacking/assemblage.  You could put everything side by side on the plate but that wouldn't be nearly as cool.

This recipe is very Italian and would go beautifully with a soft red wine such as a Pinot Noir or Merlot.  Interesting fact of the day - tannic red wines can make fish taste metallic or fishy.  Who knew?

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Pan-Seared Tuna with Capers and Red Wine Sauce

Serves 4

¼ cup capers, drained

2 tablespoons chopped fresh oregano

1 small shallot, minced

3 tablespoons olive oil, divided

Four small tuna steaks, 1 ½ inches thick

2 teaspoons anchovy paste

1 cup dry red wine

2 tablespoons cold unsalted butter, cut into 2 pieces

4 cups packed baby arugula

Hot mashed potatoes

In a bowl, mix the capers with the oregano, shallot and 1 tablespoon of olive oil.  Season with salt and pepper and set aside.

Start cooking the mashed potatoes.  Pat the tuna steaks dry and season with salt and pepper on both sides.

While the potatoes are cooking, heat a large skillet (preferably cast iron, but not non-stick) over medium-high heat.  When the pan is good and hot, add one tablespoon of olive oil and quickly swirl the pan to coat.  Add the tuna steaks and let cook undisturbed for approximately two minutes, until the bottom is nicely browned and releases easily from the pan.  Flip the tuna steaks and cook for approximately 2 minutes more, until rare to medium-rare (cook time will vary with the thickness of the steaks.)  Remove and let rest.  (Note: there will be some carry-over cooking while the tuna rests; do not overcook in the pan.  The inside should still be red when they’re taken out.)

Add the anchovy paste to the same skillet over medium heat and mash around with the back of a wooden spoon for approximately 30 seconds.  Add the wine and boil until reduced by half, about 4 minutes.  Remove the skillet from heat and swirl in the butter, one piece at a time, until smooth.  Season the sauce with salt and pepper.

In a medium bowl, toss the arugula with the remaining tablespoon of olive oil and season with salt.  Finish the mashed potatoes.

To plate:  divide hot mashed potatoes between plates.  Place arugula on top of potatoes, then add a tuna steak on top.  Sprinkle caper mixture on top of tuna steak and drizzle red wine sauce around the side of the plate.

Turkey & Pomegranate Salad

Last Year's Post: Brandied Cranberries
Two Years Ago:  Essential Foodie Gifts Under $20

You'll probably have some leftover turkey in the very near future, so I wanted to publish a recipe for a healthy, beautiful and delicious salad to help you get back on track after the Thanksgiving Day.  This recipe is a variation on the wild rice salad I published a few years ago, with less wild rice and more greens plus the addition of pomegranate seeds.

In the pantheon of beautiful fruits, pomegranates are arguably the rock star.  Their beautiful color on the outside is exceeded only by the beautiful little jewel-like seeds, which have incredible health benefits and a great tangy-sweet flavor.

So why don't we eat them more often?  Speaking at least for myself, I've always been intimidated by how to get the seeds out.  Since pomegranates are in season and they feel very festive at the holidays I decided to man up and figure it out.  There are a bunch of videos online (just Google "how to seed a pomegranate") such as an underwater seeding technique or the far more interesting and dramatic whack the heck out of it technique.  For the second video you have to be patient because the guy likes to hear himself talk, but it's worth it.  He's so enthusiastic about whacking the pomegranate with a wooden spoon that I was laughing by the end.  I had to try it even though the underwater technique certainly seemed safer and less likely to result in an injury to one or more fingers.  What's life without a little excitement?  (OK, true confession, I actually recruited The Lawyer for this little experiment.)

You score the pomegranate with a knife, pry it apart, stretch each half a little, then turn it over on your hand and whack it with a wooden spoon all over until all the seeds fall out.  And you know what?  It actually worked!  You've gotta try it out for yourself.  We'll definitely be eating more pomegranates now that we've found this tip.

What I like about this salad is the balance of flavors and textures - slightly bitter greens, creamy feta, chewy wild rice, crunchy nuts, sweet-tart pomegranate seeds, and delicious roast turkey.  You could substitute kale for the spinach or arugula, and could substitute a different type of nut or meat to suit your preference - I think chicken, duck, pork and even leftover roast beef would work just as well.  You could also use goat cheese or blue cheese in place of the feta if you like.  The salad dressing also adds a bright note with fresh orange juice and rind that pair perfectly with the pomegranate seeds.

If you cook the wild rice in advance, the salad comes together in about 20 minutes including the pomegranate whacking.  And how entertaining will it be to recruit your holiday house guests to do the whacking?!  Think of it as having your very own little reality food TV show.  Starring your relatives.  That alone should be worth it.

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Turkey & Pomegranate Salad

Serves 4

For the salad:

¾ cup uncooked wild rice

2 cups water or low-sodium chicken broth

4 cups loosely packed spinach, arugula or kale, chopped

The seeds of one pomegranate

1 cup toasted walnuts, chopped

1 cup good-quality feta, coarsely crumbled

2 cup shredded cooked turkey

For the vinaigrette:

¼ cup white wine vinegar

1 ½ tablespoons olive oil

2 teaspoons sugar

2 teaspoons fresh grated orange rind

1 tablespoon fresh orange juice

¼ teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon pepper

Rinse and drain the wild rice.  Bring water or chicken broth to a boil in a medium saucepan.  Add the wild rice; cover, reduce heat, and simmer 45 minutes.  Check to determine if grains are swollen and most are split.  If not, check again every 10 minutes until done (typically 55-60 minutes).  Remove from heat, drain, and set aside to cool.  (May be made a day or two in advance.  Keep covered and refrigerated.)

To prepare the vinaigrette, combine all ingredients in a bowl and whisk to combine, or shake in a jar.  Set aside.

To prepare the salad, decoratively arrange the wild rice, spinach, pomegranate seeds, walnuts, feta and turkey on plates and drizzle with vinaigrette.  Alternately, all ingredients may be tossed with the vinaigrette in a large bowl and then plated.

Orzo and Radicchio Salad

Last Year's Post: Pan Bagnat

This is a different kind of salad in the best sense of the word.  First of all, orzo and radicchio are not the most common ingredients in the world.  (The check-out guy at the grocery store actually picked up the head of radicchio and asked me, "what is this little dude"?)  Orzo is a rice-shaped pasta that acts as the neutral binder for all the other big flavors in this salad - slightly bitter and crunchy radicchio and arugula, salty feta, toasty pine nuts, sweet tomatoes, and spicy radishes.  A tart lemon dressing is the finishing fresh touch.

The salad is hearty enough to be a meal on its own if you're looking for a vegetarian entrée (The Lawyer actually mentioned that and I agree).  Or, its bold flavors stand up very well to any kind of grilled meat - burgers, chicken, steak or ribs are a perfect match.  Plus, the salad is served at room temperature so it's ideal for picnics or any other summer gathering and can easily be doubled for larger gatherings.  As I'm writing this I'm thinking of my friend Karrine, who entertains almost every weekend all summer at her lake home.   Hi Karrine - try it out and let me know what you think!  It has lots of delicious veggies so it's very healthy also.

So, about radicchio - you'll find it near the cabbages in the produce aisle. As I mentioned, it's crunchy and slightly bitter, which I really like.  If you want to mellow the bitterness a little and add some smoky flavor at the same time, you can grill the radicchio prior to chopping it for the salad.  It's really easy - just cut the radicchio into wedges (through the core so the leaves stay attached), brush with a little olive oil, and grill on the cut sides until grill marks appear.

Before grilling, brushed with olive oil

After grilling

You don't want to grill it to death, you just want grill marks and a very slight amount of wilting - just a minute or two per cut side.  Or, don't grill it at all and just chop it for the salad - it's up to you.

About the greens in the salad - they're not THE main component as in a lettuce salad, but they're one of the three main components including radicchio and orzo. You can use either arugula or spinach.  I actually found a bag of mixed baby spinach and arugula at the store that worked perfectly.

With all the bold flavors this is definitely a big boy/big girl salad.  If you have munchkins they probably won't like it unless they have pretty sophisticated palates.  Of course, I've seen kids at sushi restaurants chowing down on raw fish, so what do I know?  Make it even if they won't like it. I mean, really.  Parents shouldn't have to be relegated to a steady diet of mac and cheese and hot dogs just because they have kids.  Give them some jello or something while you eat your nice salad.  I'm just sayin'.

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Orzo and Radicchio Salad
Serves 6

 Note:  the salad can be made 2 hours ahead and kept at room temperature.  Leftovers may be chilled, but for entertaining purposes the salad is best when fresh and not refrigerated.

 8 ounces orzo

¼ cup fresh lemon juice plus 1 lemon cut into 6 wedges
¼ cup olive oil
1 garlic clove, finely minced
½ small head radicchio
1/3 cup roasted tomatoes (or ¼ cup sun-dried tomatoes), chopped
4-5 radishes, thin sliced
4 cups baby arugula or spinach, coarsely chopped
¼ cup pine nuts, toasted
4 ounces crumbled feta cheese

 Bring a large pot of water to a boil and cook orzo according to directions; drain well.  While the orzo is cooking, whisk together the ¼ cup lemon juice, olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add the hot orzo to the dressing and toss.  Let orzo come to room temperature, stirring occasionally.

 The radicchio may be cored and coarsely chopped fresh, or it may be grilled prior to coring and chopping.  If you choose to grill the radicchio, cut the half head into two pieces through the core and lightly brush with olive oil on both cut sides.  Grill over medium heat for a minute or two on each of the cut sides, just long enough to wilt slightly and produce grill marks.  Core and chop.

 When the orzo has cooled to room temperature, add all the remaining ingredients except the feta cheese and toss well.  Add the feta and toss gently to combine.  Taste and adjust seasonings. 

 Serve at room temperature with lemon wedges to squeeze over the salad.

Shrimp, Grapefruit and Avocado Salad

Last year's post:chicken and asparagus stir-fry with cashews

Post-Holiday Detox

I really think that if I see another tray of cookies in the near future I will curl up and die.  It's time to get back on track with a delicious, light and healthy meal that's a complete change of pace from what you were eating in December.  Plus, it's citrus season and this pretty salad features red grapefruit, one of my favorite fruits.  I think Texas red grapefruit are the best but if you can't find them, any other red grapefruit will do.

The grapefruit is segmented into what are called "supremes" by first cutting off the outer skin with a sharp knife, then cutting between the membranes to release the segments without any of the membrane or pith (aka "white stuff") attached.  The white stuff is why I never eat citrus just by peeling by hand and pulling apart the segments.  Nasty white stuff.

As I've said before, it's not all that easy to photograph your own hand.

OK, so I didn't do the greatest job cutting really close to the membrane to get as much of the grapefruit as possible.  Chalk it up to post-holiday recovery.  I think "supreme" is actually both a noun (the segment you end up with) and a verb ("how to supreme a grapefruit") but I'm not positive.  Oh well, if it wasn't before, it is now.

If you live somewhere that's warm at the moment you could grill the shrimp outdoors, otherwise you could grill them indoors on a grill pan or broil them.  If you want to make it really easy you could buy pre-cooked shrimp and just toss them with the marinade prior to putting them on the salad.  Either way, this salad takes only minutes to prepare and the tart grapefruit contrasts wonderfully with the creamy avocado, rich shrimp and slightly bitter arugula.

click here for a printable recipe

Shrimp, Grapefruit and Avocado Salad

Serves 2

 

10 medium-large (16-20 count) raw peeled and deveined shrimp

2 tablespoons fresh lime juice, divided
¼ cup olive oil, divided
½ teaspoon salt, divided
¼ teaspoon crushed red pepper
1 large red grapefruit
2 teaspoons Dijon mustard
1 medium head butter lettuce
1 cup arugula
1 avocado
 

Heat a grill (or grill pan or broiler) to medium.  Toss shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, ¼ teaspoon salt, and red pepper.  Marinate for 15 minutes.  Thread shrimp onto skewers (not necessary if using a grill pan or broiler) and grill until pink and cooked through – about 1 minute each side.  Set aside.

Cut the peel from the grapefruit using a sharp knife.  Cut between the membranes to release the segments while holding the grapefruit over a bowl to catch the juice.  Squeeze the juice from the remaining pith and pulp.  Measure 3 tablespoons of juice and set the remaining juice aside for another use.

Whisk the Dijon, remaining ¼ teaspoon salt, 1 teaspoon lime juice, and the reserved grapefruit juice together.  Slowly drizzle in the remaining 3 tablespoons olive oil while whisking, until emulsified.  Set the dressing aside.

Cut the avocado in half and remove the pit.  Score each half crosswise and lengthwise into cubes without cutting through the skin, then use a spoon to scoop between the flesh and skin and pop out the cubes into a small bowl.  Toss with the remaining tablespoon lime juice to prevent discoloring.

Line each plate with butter lettuce and arugula.  Top with the shrimp, avocado and grapefruit.  Drizzle with Dijon dressing and serve.