The Crab Louie has been a San Francisco classic since the early 1900s. Since there has been no crab around this kitchen since the infamous crab cake incident of 2011, I substituted the only shellfish that has yet to make an attempt on my life, shrimp! I’ve never actually had a shrimp/crab Louie before, so I don’t have basis for comparison, but this salad was delicious. It made an extremely enjoyable and beautiful lunch. It might seem like there are a lot of ingredients, but it came together very easily. I definitely plan on make it again. I think it would be perfect for a fancy luncheon or if you have guests.
A traditional Louie salad involves hard-boiled eggs, but since cannot stand the sight or texture of egg yolks, I left them out. They definitely were not missed. I also used kalamata olives instead of regular black olives, mainly because they were what I had on hand, but they also provide way more flavor. Every other ingredient was fresh and crisp. Living in Southern California, we get amazing produce year round. Tomatoes and avocados are at their prime and we are still lucky enough to find great asparagus at farmers’ market.
The dressing is similar to 1000 Island dressing, but not quite. I read at least 20 different Louie dressing recipes and in the end just picked the ingredients that sounded best to me. I like my dressings on the tangy side and most of them sounded like they would be pretty sweet. I used chili sauce, which I think is super sweet to begin with, so I did not add any extra sugar. I also used dill pickle relish and more lemon juice than most called for. This helped to cut the sweetness (it still had some, but not too much) and thinned out the dressing. Gloopy dressing is never a good thing. I also added Worcestershire sauce, Tabasco and paprika for color and flavor.
1/2 head iceberg lettuce, finely chopped (almost shredded)
1/4 pound asparagus, blanched
2 fresh tomatoes, cut into quarters,
1 avocado, peeled, pitted, and sliced lengthwise thinly
1/4 red onion, finely diced
For the Dressing:
In a bowl, whisk together all ingredients. Add salt and pepper to taste. Place in fridge while cooking shrimp and assembling salad.
For the Shrimp:
Heat oven to 400F. Combine shrimp and all other ingredients in a small bowl or plastic bag. Toss to coat. Place the shrimp on a rimmed baking sheet. Roast in the oven for 6-7 minutes, or until shrimp are nice and pink. Let cool slightly while you assemble the salad.
For the Salad:
Divide lettuce between two plates. Divide the rest of the ingredients between the plates of lettuce. Serve with dressing on the side and enjoy!
My wonderful friend Zack sent me this recipe last week and told me to “stop what I was doing and make this”. Zack and I have fairly similar palates, so I had a feeling that I would like this salad. I didn’t just like this salad, I loved it. I have yet to find a combination of cilantro and lime that I dislike, so I might not be the most neutral judge, but this salad was pretty close to perfect. Chickpeas make a really great neutral base, which allows the other flavors to really shine through.
I ended up accidentally doubling recipe. I was trying to use up some use it or lose it spinach, which ended up being way more than the originally suggested four cups. It turned out to be a fortunate accident since I had leftovers for days. I upped the amount of garlic and took it easier on the olive oil. I also omitted the sugar the original recipe called for, but that’s just a personal preference. I never add sugar to any type of dressing.
I usually don’t like tuna salad. I feel like every tuna salad I have had is a horrible combination of mayo, celery, and sweet relish. The thought makes me cringe. Luckily this salad can erase any prior memories of tuna salad gone wrong. This salad is light and refreshing. There are so many amazing flavors. Using Greek yogurt instead of mayonnaise, not only lightens up the salad, but really adds a nice, creamy base that lets all the different flavors shine through. I really liked that nearly every bite had a little tangy bite from the capers and a bit of subtle spice from the bell peppers. I served this salad on a gluten-free Chebe roll with a tomato, olive and balsamic salad.
At the beginning of my summer break I managed to squeeze in a few quick trips to visit some friends. A long, relaxing weekend in San Francisco and a quick cross-country jaunt to Washington, DC. I first had this salad at Granville Moore’s on H Street. It was a delightful start of a delicious meal.
DC was hot and humid (aka gross), but the muggy weather helped to make this salad even more enjoyable. The icy cold watermelon is perfect anytime during the summer, but paired with the peppery arugula and crunchy pickled onions it was even sweeter and more delicious.
Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette
For the Pickled Onions:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
For the Vinaigrette:
1/2 cup extra virgin olive oil
5 Tablespoons red wine vinegar
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
For the Salad:
3 cups arugula
3 cups of baby spinach
2 cups cubed watermelon, well chilled
1/2 cup pickled onions (drained)
1/2 cup crumbled feta cheese, or more to taste
Start preparing the onions. Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Next prepare the vinaigrette. In a food processor, combine the oil, vinegar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
When the onions and vinaigrette are ready, prepare the salad. Arrange the arugula and spinach on a serving platter. Scatter the pickled onions over the top, followed by about half of the crumbled feta, then the watermelon cubes, and finally the remaining feta. Use a spoon to drizzle dill vinaigrette over the salad immediately before serving.
I think this salad is a perfect for any 4th of July picnic or barbecue. Not only are the colors fun and spot on for the holiday, the ingredients are absolutely fantastic together! The salty blue cheese, earthy quinoa and sweet blueberries each bring great flavors that manage to complement each other perfectly.
I used balsamic raspberry vinegar, which unfortunately muddled the color of the quinoa and blue cheese a bit. I know if I used a lighter vinegar (white wine, cider) the color would be perfect. I also found the raspberry balsamic to be a bit too sweet for my personal taste. The tangy blue cheese helped tone it down slightly, but I think I would try a less sweet vinegar next time.
It’s almost St. Patrick’s Day! That makes me happy. I happen to particularly enjoy St. Patrick’s Day, but I have yet to meet for an excuse for a party that I didn’t like. That and I’m Irish (thanks ma and da). I have some traditional (Mama CC made/approved) and not so traditional things in store for the week. Unfortunately, my celebrations can’t begin until I’m done with midterms. Hopefully dreams of potatoes and whiskey will be enough to see me through…
This salad is definitely not your stereotypical Irish fare. It’s light and healthy and vegan actually, the exact opposite of meat and potatoes. It would be a great starter for any dinner party. It would definitely help balance out any and all corned beef and whiskey that might be consumed. I was actually surprised by how much I enjoyed this salad. I really like salads with multiple lettuces and this had a great mixture. The crispy, cool iceberg, peppery arugula, soft butter, and some spinach just because. They all really worked together and made each bite interesting. I basically opened the fridge and grabbed anything green. It worked out to be a festive little number and perfect early spring lunch.
Johnny Cash wrote a song “Forty Shades of Green,” which I am a bit embarrassed to say that I only discovered yesterday. My Ireland born, Johnny Cash-loving father will be so disappointed. I remember flying into Dublin when I was younger, and shockingly, it wasn’t raining. I think she was trying to get me to shut up, but my mother told me to try to count the 40 shades of green out the window and that’s been the only connotation I’ve ever known until yesterday.
kosher salt and freshly ground black pepper, to taste
For the Salad:
2 cups baby spinach
2 cups arugula
2 cups butter lettuce
1/4 head iceberg lettuce, finely chopped
1 bunch (about 8) green onions, chopped
1/4 pound green beans, trimmed, blanched and cut in half
1 avocado, pitted and diced
For the Cilantro Lime Dressing:
In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly blended.
For the Salad:
In a large mixing bowl, combine the lettuces, green onions, and green onions. Gently toss the greens thoroughly with about 3 tablespoons of the vinaigrette. Place the greens onto six salad plates (white looks nice), arranging any of the little pieces that have fallen to the bottom of the bowl on top.
Place several pieces of the diced avocado on each plate. Lightly drizzle with a bit more vinaigrette. Serve immediately.
I’m absolutely in love with this salad. Just writing about it makes me want to make it again. Even though it is still the middle of winter in most places, I’ve been on a huge salad kick thanks in part to our wacky weather (it was 80F/27C here over the weekend and now it’s cold and rainy…). This might be the perfect balance of light and salad-y and filling and hearty, which makes for a pretty good winter salad. The flavors in this salad combine perfectly. Every bite had the perfect balance of sweet, savory and tangy. I would preferred to use fresh apricots, and even though we are lucky enough to be getting in the start of our summer fruits here in Southern California, I just couldn’t find any fresh ones up to snuff. Dried worked just as well, but I personally like the fresh version over dried. I actually thought that the turkey was kind of lost in this salad. I would have enjoyed it just as much with out.
In theory this salad should be pretty quick to make. It’s easy enough to make if you are using regular bread and pre-cooked/leftover turkey, but since I like to make things difficult, that’s not the route I went. I made gluten-free focaccia and poached turkey tenders. Neither really took that much time at all, but definitely a little more work than the original recipe, but nothing over the top. You could still make this as a delicious weeknight meal even if you have to take a few extra gluten-free steps. It might be a bit strange to see bread as a major ingredient in a gluten-free salad, but I really liked how the [Chebe|http://www.chebe.com/] Focaccia worked. They reminded me of the croutons I used to make from ‘real’ bread many moons ago.
I will fully confess this salad was made out of desperation. I got a little overzealous at Costco and bought a 5 pound bag of baby spinach. It was $3.79, seemed like such a great idea at the time. Do you know how much baby spinach is in a 5 pound bag of baby spinach? FIVE pounds. Do you know how hard it is to come up with new ideas to use up 5 pounds of baby spinach? Real hard. There are only so many green smoothies and sautéed spinach one can consume. I have gotten to the point I just google spinach and any other random ingredients I can think of and hope something worthwhile comes up. I’ve been hitting a lot of duds, but I really lucked out with this one.
I personally don’t like super oily vinaigrettes (or oily anything), so I tend to skimp on that. I just couldn’t get a taste I liked with just the limes for acidity, so I added in a bit of white wine vinegar to try to get the flavors to blend a bit better. Perfect fix. I added the feta at the last-minute (an other Costco purchase that needs to be used… I need to stop doing this to myself). I think it gave the salad a tangy bite that worked really well with the other flavors.
I also have to admit I am totally embarrassed by the fact that I took the time to cut the strawberries into hearts. Who does that? It’s a cheesy cute idea for a Valentine’s Day salad if you have the need for such a thing. This salad is definitely tasty enough to share.