Soup and Salad Recipes:
Bean and Grain Salads
Fresh Fava
Bean Salad with Pecorino Romano Cheese
Red
Lentil, Wild Rice, Fennel and Blood Orange Salad with Citrus Vinaigrette
Tex-Mex Salad with Chili Vinaigrette
Barley Salad
Bulgur and Mushroom Salad with
Broccoli
Bulgur Salad with Apples and Grapes
Cannellini Salad
Fresh Fava Bean Salad
with Pecorino Romano Cheese
Makes 4 servings
Ingredients:
2 pounds fresh fava beans (about 8 ounces shelled)
2 shallots, peeled and finely chopped
salt and fresh ground pepper to taste
juice of 1 lemon
2/3 cup extra virgin olive oil
1 head Boston Bibb lettuce, washed and dried
1 bunch watercress, washed and dried
6 ounces Pecorino Romano cheese, cut into cubes
Preparation:
Bring water to boil in a saucepan. Add the shelled fava
beans and simmer for 1 to 2 minutes. Drain and when cool enough to handle,
pinch off and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper and stir in the lemon
juice to dissolve the salt. Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce. Arrange watercress and fava
beans atop the lettuce. Drizzle on vinaigrette and add the cubes of Pecorino
over all.
Red
Lentil, Wild Rice, Fennel and Blood Orange Salad with Citrus Vinaigrette
Makes 8 servings
Ingredients:
Salad:
1 cup red lentils, rinsed
1 cup wild rice
1 cup diced fresh fennel
1/3 cup minced red onion
1 cup celery, cut on a bias
1 1/4 cups finely slivered fresh basil
4 tablespoons olive oil
2 teaspoons curry powder
1 tablespoon sherry vinegar
salt and freshly ground black pepper to taste
Vinaigrette:
4 tablespoons finely sliced shallots
2 tablespoons sherry vinegar
3/4 cup fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh mint
2/3 cup extra virgin olive oil
salt and freshly ground black pepper to taste
Garnish:
tart apple slices
blood oranges
watercress sprigs
toasted pecan pieces, sliced
fennel
Preparation:
Cook lentils and wild rice according to package directions.
Strain and rinse in cold water. Combine lentils and rice with remaining salad
ingredients and carefully toss. Adjust seasoning if needed.
Whisk vinaigrette ingredients together, adjusting seasoning to taste and set
aside.
Arrange salad on chilled plates, arrange garnish attractively around and
drizzle vinaigrette over all.
Tex-Mex Salad with Chili
Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The
rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar,
jalapeño pepper, chili powder, cumin and salt in a blender container or food
processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving
time or up to 2 days. Serve at room temperature.
Barley Salad
Makes 4 servings
Ingredients:
1 1/2 cups barley
8 cups water
1/3 cup parsley, minced
2 tablespoons basil, minced
1/4 cup green onions, sliced
1/4 cup lemon juice, fresh squeezed
1/2 cup extra virgin olive oil
1 teaspoon soy sauce
2 tomatoes, diced
Preparation:
In a saucepan boil barley in water for 15 minutes, drain.
Steam barley for 10 minutes more, cool. Add parsley, basil, and green onions,
let sit so flavors can blend.
In a small bowl beat together, lemon juice, olive oil and soy sauce. Add
tomatoes. Toss with barley mixture. Chill.
Bulgur and Mushroom Salad with
Broccoli
Ingredients:
1/4 cup sugar
1/2 teaspoon salt, optional
1 teaspoon paprika
1 teaspoon celery seed
1 tablespoon red onion, minced
1/3 cup red wine vinegar
3/4 cup water
1 cup bulgur (cracked wheat)
1 head broccoli, cut into florets
1 pound mushrooms, thinly sliced
2 tablespoons shredded or finely chopped green onion tops
Preparation:
In a saucepan combine sugar, salt, paprika, celery seed,
minced onion, vinegar and water and bring to boiling. Pour over bulgur and
allow to steep for 45 to 60 minutes. Toss bulgur mixture with the mushrooms
and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with
green onion tops for garnish.
Bulgur Salad with Apples and Grapes
Makes 6 servings
Ingredients:
1/2 cup bulgur
1/2 cup boiling water
2 tablespoons apple juice
2 tablespoons lemon juice
1/8 teaspoon finely grated lemon rind
1 celery stalk
1 large red apple, cored and diced
1/2 carrot grated
1 tablespoon minced Italian parsley
1 cup red seedless grapes
Preparation:
Place the bulgur, water, apple and lemon juices and lemon
rind in a small bowl. Cover and allow to soak until the liquid is absorbed,
between 30 minutes and 1 hour.
Halve the celery stalk, then cut wider half in two lengthwise. Cut the celery
into thin slices on the diagonal. Place the bulgur, celery, diced apple,
grated carrot, grapes and parsley in a serving bowl and toss until combined.
Chill if desired before serving.
Cannellini Salad
Makes 6 servings
Ingredients:
15 ounce can cannellini beans, drained
grated zest of 1 lemon
juice of 1 lemon
1 bunch fresh parsley, chopped
3 garlic cloves, minced
2 teaspoons fresh rosemary, minced
2 each fresh sage leaves, chopped
2 tablespoons Nicoise olives, pitted and chopped
salt and pepper to taste
6 butter lettuce leaves
Preparation:
Combine all ingredients in a bowl except lettuce. Toss well
and chill for at least an hour, preferably overnight.
To serve, place a scoop of bean salad in each lettuce leaf.
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