seasonal, modern, exuberant
This salad offers everything the taste buds could crave and everything the stomach could wish for: bitter greens, luscious avocados and meaty beans are tossed with a tangy, herbaceous vinaigrette and topped with crunchy fried shallots. Every bite of this salad bursts with deliciousness.
{ 13 comments }
It’s not easy to make whole grains taste light, or look sophisticated. Yet, they’re so satisfying – not to mention, good for us – that it’s certainly worth giving it a try.
As far as whole grains go, farro has been stealing the spotlight lately. Mostly grown in Italy, farro actually refers to several kinds of wheat – including emmer, einkorn and spelt – which have been cultivated in Europe since ancient times.
These colorful roots are never more delicious than when prepared simply. Here they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette.
When crushed in a mortar, the anise seeds impart a delicate licorice-essence to the beets, making this unfussy salad a tad exotic.
{ 30 comments }
The end of February is the time of year when I become incredibly thankful for citrus fruits. They bring a welcome freshness to late-winter fare, while giving us a foretaste of spring.
Today’s salad is so simple that it can be assembled in minutes. After trimming and slicing the oranges, all you need to do is arrange them with baby greens on the plate – then drizzle them with a luscious olive vinaigrette, which spikes the sweet-and-sour orange slices with bits of briny saltiness.
{ 19 comments }
Celeriac (also called celery root or knob celery) might be one of the ugliest-looking veggies you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.
{ 22 comments }
