Soup and Salad Recipes:
Vegetable Salads

Carrots in Ginger, Mustard and Cilantro Vinaigrette
Salad of Mache and Beets
Salad Soup
Romaine with Asparagus Vinaigrette
Romaine Salad with Mandarin Oranges and Pecans
Salad with Warm Green Beans and Walnuts
Beet and Cucumber Salad with Orange Dressing
Cucumber and Avocado Salad
Grill-Side Garden Salad
Orange-Jicama Salad

Carrots in Ginger, Mustard and Cilantro Vinaigrette

Makes 6 servings

Ingredients:

2 pounds carrots (12 to 14 medium-size)
1 tablespoon cider vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ginger mashed
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 to 3 tablespoons finely minced fresh cilantro
salt and freshly ground black pepper to taste
sprigs of fresh cilantro for garnish

Preparation:

Peel and trim the carrots and cut into 1/4-inch matchsticks. Bring water to a boil and in a vegetable steamer, add carrots. Cover, and steam for 6 to 7 minutes, or until tender. Remove from the steamer and immediately run under cold water to stop further cooking. Drain and dry thoroughly on paper towels. Set aside.

In a medium salad bowl, combine the vinegar, lemon juice, ginger, sugar, and mustard and whisk until the sugar has dissolved. Add the olive oil in a slow steady stream, whisking constantly until the vinaigrette is well blended and creamy. Add the cilantro and season with salt and pepper. Add the carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours.

Thirty minutes before serving, bring the salad back to room temperature and correct seasoning, adding a large grinding of black pepper. Garnish with sprigs of fresh cilantro and serve.

Note: You may substitute 2 to 3 tablespoons finely minced fresh mint for the fresh cilantro.

Source: Perla Meyers' Art of Seasonal Cooking by Perla Meyers

Salad of Mache and Beets

Makes 6 Servings

Ingredients:

2 tablespoons shallots, finely chopped
2 tablespoons red-wine vinegar
2 tablespoons cranberry juice cocktail, or water
1 tablespoon whole-grain mustard
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
6 small cooked beets, peeled, cut into slices
1 hard-boiled egg, peeled
9 cups mache (lamb's lettuce) or butter leaf

Preparation:

In small bowl, whisk together shallots, vinegar, cranberry juice or water, and mustard. Slowly whisk in olive oil. Season to taste with salt and pepper. Pour half of the dressing into a separate bowl and set aside. Marinate beets in the remaining dressing for at least 1 hour and up to 6 hours.

Just before serving, use a rubber spatula to press egg through a coarse strainer into a small bowl. Toss the reserved dressing with the lettuce. Arrange on 6 salad plates. Divide the marinated beets over the lettuce and garnish with some of the sieved egg and black pepper.

Salad Soup

Makes 4 servings

Ingredients:

1 clove garlic
3 tomatoes, finely diced
1/2 unpeeled cucumber, thinly sliced
6 scallions and tops, thinly sliced
1/2 cup celery, thinly sliced
3 tablespoons canola oil
2 tablespoons white vinegar or lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Accent seasoning mix
2 1/4 cup tomato juice
4 tablespoons sour cream

Preparation:

Rub tureen or large bowl with garlic clove. Spear garlic with toothpick and leave in bowl. Add tomatoes, cucumbers, onions, celery, oil and vinegar or lemon juice. Sprinkle with salt, freshly ground pepper and Accent. Mix well. Add tomato juice. Chill at least three hours or overnight. Remove garlic and serve with a spoonful of sour cream in the center.

Romaine with Asparagus Vinaigrette

Makes 4 servings

Ingredients:

1 medium tomato, diced
3 tablespoons red onion, minced
salt to taste
8 large asparagus spears, cooked
2 tablespoons balsamic vinegar
1 pinch tarragon (generous)
1 pinch thyme (scant)
salt and pepper to taste
extra virgin olive oil
6 cups romaine lettuce, washed and torn into bite-sized pieces

Preparation:

Combine tomato, onion, and salt to taste. Let stand 30 minutes.

Mince asparagus and put into blender with vinegar, herbs, salt and pepper. Add any liquid shed by the tomato. Blend until somewhat blended. With the motor running, drizzle in olive oil to make an emulsified sauce, as though you were making mayonnaise.

At serving time, combine lettuce with the tomato mixture. Toss. Add green dressing and toss. Serve cold.

Romaine Salad with Mandarin Oranges and Pecans

Makes 6 servings

Ingredients:

Salad:

1 head romaine lettuce
3 tablespoons red onion, chopped
1 cup mandarin oranges
1 tablespoon fresh parsley, minced
1/2 cup pecans
2 teaspoons sugar

Dressing:

1/2 teaspoon salt
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons sugar
1/8 teaspoon freshly ground black pepper

Preparation:

Combine sugar and pecans in a small bowl and mix. In a non-stick sauté pan, toss the sugar-pecan mixture until sugar is dissolved and nuts are caramelized, being careful not to burn. Immediately remove from pan when they are done, then cool.

Wash and dry the romaine lettuce on paper towels or in a salad spinner. Tear into bite size pieces and place in a large salad bowl. Combine the remainder of the salad ingredients.

Combine dressing ingredients. Pour over salad immediately before serving.

Salad with Warm Green Beans and Walnuts

Makes 4 to 6 servings

Ingredients:

Salad:

1/2 pound mixed winter lettuces, (such as red chicory or radicchio, curly endive, arugula, and watercress
12 sprigs fresh chervil (or 1 tablespoon chopped fresh parsley)
2 tablespoons chopped fresh chives
1 teaspoon salt
1/2 pound green beans, trimmed
1/2 cup coarsely chopped walnuts
radishes for garnish

Dressing:

3 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 small garlic clove; minced or pressed
1/4 teaspoon dried tarragon
salt and freshly ground black pepper to taste
6 tablespoons sunflower or olive oil (or a combination of the two)
3 tablespoons walnut oil

Preparation:

Wash, dry, and toss together the lettuces, chervil or parsley, and chives. Set aside.

To make the dressing, stir together the vinegar, mustard, garlic, tarragon, salt, and freshly ground pepper. Whisk in the oils and mix well.

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and blanch the beans for 1 to 2 minutes. Drain the beans and rinse briefly with cold water. Place in a bowl.

Just before serving, toss the lettuce mixture with 1/3 of the dressing. Heat the remaining dressing in a saucepan and add the nuts. Stir together, and when the nuts are heated through, toss with the green beans. Place the dressed greens on individual plates and top with the warmed dressed beans and walnuts. Garnish with radishes and serve at once.

To prepare ahead of time:

The lettuces can be washed and dried thoroughly a day in advance and refrigerated in plastic bags. The beans can be trimmed and blanched a day in advance. Reheat at the last minute by dumping them into boiling water for a couple of seconds. Drain and toss in the hot salad dressing with the nuts, as instructed in the recipe. The dressing can be made a few hours before serving and held in or out of the refrigerator.

Comments:

This is a wonderful winter salad with its warm green beans and slightly sweet and nutty dressing. The dressing contrasts beautifully with the bitter lettuces.

Source: Feasts and Fetes by Martha Rose Shulman

Beet and Cucumber Salad with Orange Dressing

Ingredients:

Dressing:

3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons Dijon style mustard
2 teaspoons orange rind, grated
1/2 teaspoon salt
2/3 cup vegetable oil

Salad:

1 head leafy lettuce
1 head romaine lettuce
1 long European cucumber
1 raw beet (8 ounces), peeled and shredded

Preparation:

Dressing:

Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use.

Salad:

Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper towels. Gather half the leaves together and cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce.

Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper towels. Refrigerate until serving time.

Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate.

When ready to serve, pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing on the side.

Cucumber and Avocado Salad

Makes 6 servings

Ingredients:

1 long European cucumber
salt to taste
1/2 jalapeño chile pepper, seeds and ribs removed, minced
1 tablespoon fresh lime juice
1 teaspoon minced red onion
1/2 red pepper, sliced
12 Bibb lettuce leaves
1 ripe avocado, sliced
fresh parsley for garnish

Preparation:

Peel and slice the cucumber into paper-thin slices. Season with salt, chile pepper and lime juice. Sprinkle with onion and red pepper slices. Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley

Grill-Side Garden Salad

Makes 6 servings or about 4 cups salad

Ingredients:

2 medium tomatoes, seeded and chopped
1 medium zucchini, diced
1 cup frozen whole kernel corn, thawed
1 small ripe avocado, peeled, seeded and coarsely chopped
1/3 cup thinly sliced green onions with tops

1/3 cup salsa
2 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon lemon or lime juice
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

Preparation:

Combine tomatoes, zucchini, corn, avocado and green onions in large bowl. Set aside.

Combine remaining ingredients and mix well. Pour over vegetable mixture. Mix gently. Chill 3 to 4 hours, stirring gently occasionally.

Upon serving, stir gently and serve chilled or at room temperature with additional salsa if desired.

Note: One cup cooked fresh corn kernels or one can (8.75 ounce) whole kernel corn, drained, may be substituted for frozen corn.

Orange-Jicama Salad

Makes 2 servings

Ingredients:

1 head bibb lettuce leaves
1 large orange, peeled and sliced
1 cup jicama peeled and julienned
1/2 cup chopped red onion
3 tablespoons extra virgin olive oil
1 tablespoon fresh orange juice
1 teaspoon white wine vinegar
salt and freshly ground black pepper to taste
1 tablespoon minced fresh cilantro

Preparation:

Line plates with lettuce leaves, divided equally. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion.

Blend juice, vinegar, salt and pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.