Tag: Chevre

peach-almond salad with honey-balsamic dressing

lettuce salads chevre peaches almonds salad greens

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This recipe is a variation on a recipe in Audrey Alsterberg and Wanda Urbanowicz’s rebar modern food. If you’re skeptical about putting fruit in a dinner salad, this salad will change your mind.

I always toast a lot of almonds when I make this recipe because they make such nice snacks. I don’t usually use the cheese—I don’t think it’s necessary with the richness of the almonds, but it is a lovely addition. One of my favorite meals in the summer is to invite friends over and make several trays of halibut fish sticks and a gigantic bowl of this salad. I never bother with another side dish, because I want to save more room for salad and fish, but you could serve slices of whole wheat bread or toast if you like.

dressing

1 tablespoon Dijon mustard
2 tablespoons honey
1/3 cup balsamic vinegar
½ large white or purple onion, minced very fine
¼ teaspoon sea salt or kosher salt
¼ teaspoon pepper
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1/3 cup extra-virgin olive oil

Whisk all the dressing ingredients together, except the oil. Slowly drizzle in the oil while whisking. Season with more salt and/or honey to taste. I usually make a double batch of this and keep it in the refrigerator—it lasts quite well. If the dressing separates, just bring it to room temperature and whisk it back up to combine.

salad

½ cup or more whole almonds
2 or 3 ripe peaches (or pears)
large bowlful of salad greens
crumbles of soft chevre (goat cheese), optional

1. Preheat the oven to 350 degrees. Toast the raw almonds for about 20 minutes, until very fragrant, and light brown inside when you cut one in half. When they cool, coarsely chop up as many almonds as you’d like to garnish the salad.
2. Cut up the peaches or pears into bite-sized pieces.
3. Fill a big salad bowl with 10 cups or more of mesclun mix or leaf lettuce, torn into bite-sized pieces. Toss with dressing to your taste, then add the peaches or pears and toss once more.
4. Top with chopped nuts and cheese (if using); serve immediately.

warm red cabbage salad

walnuts cabbage chevre apples red cabbage goat cheese

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This dish is fabulous—I make it all the time through the fall and winter, and I never get tired of it. The recipe is based on one in Deborah Madison’s Greens. Even if you’re not a diehard cabbage fan, this recipe may well convert you.

The cabbage can be as soft or as tender-crisp as you like—I usually cook it until it’s fairly tender, but make it to your liking. I have been known to make huge vats of this for parties—you can make it in the afternoon, before dinner, and warm it up in the microwave and then sprinkle on the nuts, parsley, and optional cheese at the last minute.

Serve it with thick slices of whole-grain toast topped with hummus, with roasted winter squash cubes, or with baked sweet potatoes.

¾ cup shelled walnuts
2 teaspoons toasted walnut oil (I use Loriva oil. Don’t bother with refined walnut oil—it won’t have the flavor you’re looking for.)
sea salt or kosher salt and freshly-ground pepper
1 small red cabbage (about 18 ounces)
1 crisp red apple
1 clove garlic, minced
2-3 tablespoons balsamic vinegar, plus extra to taste
1-2 tablespoons olive oil
1 red onion, quartered and thinly sliced
3 ounces soft goat cheese, broken into large pieces [optional]
1 tablespoon parsley, chopped

1. Preheat the oven to 350 degrees. Toss the walnuts with the walnut oil and some salt and pepper and toast in the oven for 7-10 minutes, until the nuts are toasted and fragrant. Remove them from the oven and let them cool.
2. Quarter the cabbage, remove the core, and slice it thinly.
3. Core the apple and slice it thinly.
4. Put the garlic, vinegar, and oil in a wide sauté pan over medium-high heat. As soon as the mixture is bubbling, add the onion and sauté for a couple of minutes. Add the cabbage and continue to cook until wilted, and as tender as you like it.
5. Season with plenty of salt and pepper, and more vinegar to sharpen the flavors. Don’t be shy with the vinegar and salt—it’s what makes the salad yummy.
6. Add the apple slices and stir for another minute, then remove from the heat. Just before serving, add goat cheese (if using), parsley, and walnuts.