Radicchio wedge salad with orange fennel vinaigrette

I've developed a minor obsession with radicchio over the last couple years. With its bitterness, crunch, pepperiness, silky outer leaves, and brilliant color, it is an interesting ingredient. The fun in working with unique and big flavors like radicchio is in finding the right combination of things to pair it with. For this recipe, grilling radicchio to make the bitterness stand out even more is a fun trick that I've pursued. Then I tame it with sweet and sour of the dressing, along with the big velvety flavor of blue cheese and the crunchy earthiness of nuts. The crispness of optional some brightly-flavored vegetables adds additional interest. While I'm not a fan of a traditional wedge salad, this super unique take on it does the trick every time. If I owned a restaurant, this would undoubtedly be my house salad (which would cost a tidy sum due to the outrageous cost of radicchio). 

Prep time: 1 cocktail

Fennel seed, orange, and dijon vinaigrette
1 tsp whole fennel seeds, toasted a bit and lightly ground up with a mortar and pestle
1/4 tsp salt (or more to taste)
1 tsp grated shallot, using a microplane or the finest side of a box grater
1 TBSP dijon mustard
1 TBSP olive oil
1/4 cup fresh squeezed orange juice
1 TBSP white balsamic vinegar
1/2 tsp poppy seeds (optional)

Salad base
1 large head radicchio (~6+ inches in diamater) or a couple smaller heads
2 ounces blue cheese crumbles
Toasted hazelnuts, pine nuts, or pistachios, chopped up a bit

Optional salad additions
Prepared farro or Israeli couscous (chilled and seasoned with salt and pepper) or delicate lettuce like bibb lettuce
Ribbons of celery, made with a vegetable peeler
Thinly sliced radish
Roasted, diced beets

Preheat a grill to a medium setting or a frying pan with a little canola or avocado oil on medium-high to high heat. Quarter the radicchio so that you cut through the stem core, which prevents the leaves from separating and falling off the head. If grilling, brush the radicchio with some oil. Add the radicchio and char the segments on each of their three sides, getting them a fairly well blackened, but not totally burned (this is maybe 2-6 minutes per side). Remove from heat and transfer to a plate and refrigerate, uncovered, until cold.

While radicchio is cooking (or while it cools), whisk together all dressing ingredients. 

Once the radicchio has chilled, arrange your salad. Start with a bed of lettuce, couscous, or farro, if you're using any of these. Then top with the radicchio (or just start with the radicchio on fresh plates, if not using a base). Sprinkle with blue cheese crumbles. Add any of the other salad additions that you might want (if any). Sprinkle the nuts on top and drizzle with dressing.

Enjoy!

Vegan (or not) miso slaw

Now that summer is in full swing, we have an overwhelming amount of fresh veggies coming from the garden. That's one reason why this recipe is so great: while I use cabbage and carrots, you can opt for just about any crunchy vegetables that you have on hand or in the garden. Instead of (or in addition to) my veggies, you can also use broccoli, Brussels sprouts, bell peppers, radish, cucumber, zucchini, Napa cabbage, or anything else you can think of. Just shred, julienne or grate what you decide to throw in there. This is adapted from the Bon Appetit creamy miso slaw recipe. 

Prep time: 1/2 cocktail

2/3 cup Just Mayo (I think it's the best brand of vegan mayo by a long shot) or non-vegan mayonnaise
2 TBSP red miso
2 TBSP rice vinegar
1 TBSP grated ginger
2 tsp sugar
2 TBSP soy sauce
1 tsp rice wine
1 tsp toasted sesame oil

1 tsp lemon juice
1 small head cabbage or 1/2 large head finely shredded
2 carrots peeled and grated
4 scallions, thinly sliced on a diagonal
Garnish: black and/or tan sesame seeds and/or a bit of chopped cilantro

In a mixing bowl, whisk first 8 ingredients really well, adjust soy sauce, lemon juice, or sugar as desired (I usually add just a touch more sugar and lemon juice). Toss dressing with cabbage, carrots, and scallions. Let chill in the refrigerator until completely cold. Toss again and garnish right before serving. 

Vegan Cesar dressing

Prep time: 1/2 cocktail

1 clove garlic, minced
1/2 cup raw cashews
3 anchovy filets or 2 TBSP vegan Worcestershire sauce
1 TBSP Dijon mustard
1 TBSP nutritional yeast
1/2 tsp salt
2 TBSP lemon juice
Several big grinds black pepper
2 TBSP water
1/4 cup neutral oil, like canola or grapeseed
Romaine lettuce
Croutons

Combine everything in food processor or blender and puree until smooth. If you want to thicken the dressing, add a few extra cashews and if you want it a little less thick, add a splash or two of water. Also, adjust lemon and salt to taste. Toss with romaine lettuce and top with croutons and (optional) a bit of regular or vegan Parmesan and a few grinds of pepper.

Want to Be Rich and Famous? Make This Fattoush.

If you'd like to be famous in life, make this Middle-Eastern salad next time you have company over. By then end of the first course, your guests will be falling all over themselves to compliment you. They'll be live-tweeting their meal. They'll call their loved ones to rave about the meal they're having. It will go viral. Paparazzi will start following you. The President will call you for advice in matters of great national importance. Sexy young underwear models will throw themselves at your feet when they realize that you're the Fattoush guy. Your whole life will change. That's the power of this salad. You've been warned.

If you forget to leave the pita out overnight, you can pan-fry it. Heat a frying pan with vegetable oil over medium heat. Fry the pita until nice and golden brown but not burned. Pat off excess oil, allow to cool, and use as you would the day-old stuff.

Also, this is a salad that must be served fresh. It won’t keep for even a few hours, let alone overnight. So if you don’t think you’ll eat enough of it fresh after making, then cut the recipe in half.

Prep time: 1 cocktail

1/2 cup high quality, first cold-pressed extra virgin olive oil

Juice of 2 lemons

1 large clove garlic, minced

1 teaspoon salt

3-4 pieces pita bread, left out to dry overnight, torn into small pieces

1 small head romaine lettuce, cut into shreds

1 cucumber, quartered lengthwise, then sliced thinly

1 pound plum, cherry, or garden heirloom tomatoes chopped

4 scallions, chopped

2 TBSP dried ground sumac

½ cup chopped Italian flat-leaf parsley

¼ cup chopped fresh mint

3 ounces crumbled feta (optional, but highly recommended)

1 medium diced orange bell pepper or a handful of sliced radishes (optional)

½ cup Kalamata olives, pitted and coarsely chopped (optional)

Prepare the dressing by combining olive oil, lemon juice, garlic, and salt in a small bowl. Whisk well and set aside for a few minutes.

Combine all ingredients in a large bowl. Top with dressing and mix well. Serve right away. 

Spot-on Seaweed Salad Dressing

I've been on a mission to create the perfect seaweed salad for some time. Virtually all seaweed salads you eat at sushi restaurants or buy at Asian grocers are imported--frozen--from one of a few big factories in China. While I love the crap outta some seaweed salad, I'm not a huge fan with the lack of freshness and factory production associated with these products. (Not to mention that the obnoxious Boulderite in me is bummed out with the carbon footprint involved with shipping frozen products 7000 miles). So I've embarked on what has become my life quest: to create the perfect seaweed salad from scratch. Basically, you can think of me as the King Arthur of salads. And after years of searching the vast wilds for the holy grail of seaweed salad dressings, I've found it! While it won't earn you immortal life, it will win ridiculous amounts of praise from all who are blessed enough to partake in this life-altering amazingness.

Prep time: pretty much nil

1 TBSP peanut oil

1 TBSP neutral oil, such as canola, grapeseed, avocado, or safflower

1 TBSP seasoned rice vinegar

1 tsp soy sauce

3/4 tsp toasted sesame oil

A few pinches sesame seeds

A tiny dash agave nectar

Step 1: Combine everything into a small container with a airtight lid. Shake well and immediately toss with salad. 

Step 2: Try your best to handle the massive compliments and praise that come your way. 

Horseradish Black Pepper Vinaigrette

This is literally the best salad dressing ever. How do I know? I Googled "best salad dressing ever" and came up with a bunch of insipid, lame-as-shit recipes written by people with poor grammar and weird taste. And we all know that The Google don't lie. So this is therefore the best salad dressing ever. Airtight logic. Case closed.

Don't believe me? Go ahead and fix up a batch. Send me an angry email* if you don't like it.

*All angry emails will be ignored.

Prep time: 1/4 cocktail

1 TBSP prepared, hot horseradish

2 tsp fresh cracked black pepper 

1 TBSP white or cider vinegar

2 TBSP olive oil

1 tsp Dijon mustard

2 tsp light agave nectar

1 tsp soy sauce

Poppy seeds, dill, or sesame seeds (all optional)

Combine everything into a small jar with an airtight lid. Seal and shake until everything is well mixed. Dressing is ready! 

Kimchi

Kimchi—a spicy, fermented cabbage dish—has been a staple in the Korean diet for at least two thousand years. Historically, kimchi was prepared by combining spices, salt, and cabbage in giant clay pots, then burying the pots underground for several days to ferment. Typically, kimchi is served as a side dish to Korean barbecue or other meat dishes, but I love it as an accompaniment to any Chinese or Korean meal. 

Note that any unusual ingredients—such as shrimp paste and fish sauce—can be purchased at any Asian grocer or can be found in the Asian aisle at many large supermarkets. 

I will mention that kimchi is a bit of an acquired taste. If you’re not feeling super adventurous, simply eat this dish right away (without fermenting it). The raw product is simply a spicy coleslaw and is a great side dish. If you're not as adventurous, using regular green cabbage instead of Napa cabbage makes this dish way easier to enjoy.

Finally, leftover kimchi or kimchi that has been over-fermented (more than three weeks) can be used in many recipes. You can incorporate it into dumplings, savory Korean pancakes, fried rice, or kimchi stew (kimchi chigae). I even love it as a topping for grilled veggie burgers with a fried egg and grilled pineapple! So if your kimchi doesn’t turn out as you would like or if it is past its prime, don’t throw it out—just get creative.

Prep time: 1 cocktail

½ cup salt

2 quarts + 1 cup warm water

1 large head Napa or Savoy cabbage, core removed, chopped into bite-sized pieces

3 TBSP fish sauce

2 TBSP ginger, grated

5 cloves garlic, minced

1-3 TBSP hot pepper powder (a mix of cayenne and paprika - vary the ratio and total amount depending on how hot you want your kimchi... or use Korean gochugaru  chili powder)

1 tsp shrimp paste

1 TBSP sugar

3 carrots or a piece of daikon, sliced into matchstick-sized strips (optional)

2 bunches scallions, chopped

Handful sesame seeds (optional)

                                                                                   

Dissolve the salt into 2 quarts of water in a very large mixing bowl. Add the cabbage. If there isn’t enough water to cover the cabbage, add more. Cover with a weighted plate to keep everything well-submerged. Set aside for at least 4 hours.

In a small bowl, whisk together fish sauce, ginger, garlic, chilies, shrimp paste, and sugar. 

Remove cabbage from its bowl, save the brine liquid, then rinse cabbage very, very well, gently squeeze out moisture, and strain or put through a salad spinner.

Combine cabbage, fish sauce/chili mixture, carrot and scallions. Mix well. As mentioned above, this is the point at which you can eat the kimchi raw. But if you want the fermented variety, pack the mixture tightly into pint or quart mason jars (don’t use metal containers, as the kimchi will react with it and it will stain plastic Tupperware after a few days) and fill remainng space in the jar with leftover brine. Firmly seal the lids and store in a cool dark place for ~48 hours or until you reach desired flavor, flipping the jars upside down after the first day. After that, move the kimchi to the refrigerator. Anytime after going into to the fridge, it is ready to eat. Don’t be afraid if you open the jars and see bubbles or it smells sour—this is a natural part of the fermentation process. As mentioned above, it is good in the fridge for about three weeks.

(Note that if you have a pickling crock, you can also ferment in there for 48 hours with brine covering the kimchi and a weithted plate on top to keep everything submerged.)

Unruly Tabbouleh!!

It's summertime and the garden is kicking tons of ass! What to do with all those tomatoes, cucumbers, green onions, and herbs? Tabbouleh, obviously. This Middle Eastern salad is so damn good, it makes me want to move to Syria. Even now. 

This makes a pretty huge batch. You can always halve it if you wanna avoid a week of leftovers. 

Prep time: 1 cocktail (includes harvest time)

2 cups bulgur (or whole wheat couscous--both available in the bulk section any natural food store)

4 cups water

1 tsp salt

1 medium bunch Italian flat leaf parsley, chopped finely (no curly parsley!)

1 cucumber, chopped

½ cup green onion, chopped

6 tomatoes, chopped (you can certainly use many more tomatoes, if you like)

½ cup lemon juice

½ cup olive oil

1 clove garlic, minced

1.5 ounces mint (about 6 TBSP), chopped finely

Additional lemon, salt, and olive oil for topping

Boil water and add bulgur. Reduce heat to low and cook uncovered until all the water is absorbed, about 10 minutes. No need to stir. Add more water and cook longer if bulgur is still crunchy. 

Transfer to a large bowl and chill completely.

Once the bulgur or couscous is cold, combine all ingredients in a large bowl. When you serve it, top each portion with an additional drizzle of olive oil, a good squeeze of lemon and a nice pinch of salt.

Now kick back, pour a huge cocktail and enjoy your summer. 

Lime-Poppy Seed Dressing

This makes a good dressing for just about any fruit or vegetable salad. It’s great on a salad of spinach, pine nuts, and berries. And this dressing absolutely shines on a faux Jamaican jerk chicken sandwich.

1/4 cup agave nectar
1/3 cup lime juice (about 2-3 limes)

1 tsp minced onion
2 TBSP Dijon mustard
1/2 tsp. salt
1/3 cup vegetable or canola oil
1 Tbsp poppy seeds (or more to taste)

Combine the agave, lime juice, onion, mustard, and salt in blender and process until smooth. Stop and remove top. Now and add the oil in a very slow, steady stream while the machine is running and process until the dressing is nice and smooth. Add the poppy seeds and pulse once or twice.

Chipotle Cesar Salad

Do you like spicy? Smoky? Generally awesome things in life? Then look no further, this salad kicks more ass than an abusive donkey owner. Yeah, it's that good. And it's better than good when you take the extra time to bust out a batch of homemade jalapeno-cheddar cornbread croutons.  

Note that this makes a helluva big salad, so cut the recipe in half or more if you're not feeding a lot of folks.

Prep time: 1 cocktail

3 eggs yolks

2 large garlic cloves, minced

2 tsp Siracha sauce

1 TBSP Worcestershire sauce

2 TBSP lime juice

1 TBSP white vinegar

1 tsp ground black pepper

2 TBSP brown sugar

7 ounce can chipotle peppers in adodo sauce, such as La Costena (available in the Mexican section of any grocery store), finely chopped

¾ cup neutral oil, like canola or avocado (olive oil is not good in this dressing)

2 avocados, halved and pit removed

2 heads romaine lettuce, shredded

Crushed corn chips or croutons made from jalapeño-cheddar corn bread 

Combine first 9 ingredients in a medium bowl and whisk well. Very, very gradually drizzle in the olive oil, continuing to whisk vigorously. You might not have to use more or less oil; check consistency and adjust as you go. Chill the finished dressing.

A few minutes before serving, grill the avocados, flat-side down, until a bit charred. Remove from grill, slice, and set aside. Serving them raw is also okay. 

 In large salad bowl, toss with lettuce and dressing. Top with croutons or chips and add avocado pieces before serving. 

Sweet and Tangy Sun Dried Tomato Salad Dressing

I’m rarely a fan of salad dressing. If you use great lettuces and veggies, little more than oil, vinegar, and one or two extra ingredients are necessary. I’ve never understood why people drown delicious, fresh vegetables in disgusting, processed salad dressing. But then I realized one day when I harvested some lettuce from the garden that was less-than-perfect and didn’t have anything else ripe to accompany it, that I needed a big, blockbuster dressing. This is what I came up with. So anytime you have a salad that is less than inspirational in terms of freshness or variety, this makes a great dressing that will add a great flavor without all the chemicals and nastyness of a store-bought dressing. Simple and deeeeelicious!

If you're throwing a salad together with a little advanced notice, adding chilled Incredible Jerk Tofu is amazing with this salad dressing.

Prep time: 1/2 cocktail

1 cup rehydrated sundried tomatoes
3 scallions, whole
3 TBSP honey
1/3 cup red wine vinegar
3 TBSP soy sauce (and a few dashes more, if needed)
½ cup canola or olive oil
½ cup water

Combine all ingredients in blender and purée until smooth. Add additional water if you want a lighter consistency to the dressing. Top any salad with the dressing!

Classic Cesar Salad

Store-bought Cesar dressing is to a real Cesar salad what Kraft Shake Cheese is to Parmesan Reggiano. That is to say, store-bought Cesar dressing tastes like shit, is full of garbage additives, and is an all-around rip-off. Making the real thing only takes a few minutes and is infinitely more gratifying and delicious.

And for what it's worth, Cesar salad is not Italian, nor is it American. It was originally conceived at a Tijuana hotel in 1924 by Chef Cesar Cardini when he ran out of normal salad ingredients over the busy 4th of July weekend and threw together the few remaining ingredients he had left. The result is a salad dressing that is delicious, bright, crisp, and perfectly balanced.

This dressing recipe makes enough for about one really nice big head of romaine. If you aren't a huge fan of anchovy, don’t worry, it’s well hidden in this recipe.

Prep time: 1/2 cocktail

2 egg yolks
1 large clove garlic, minced
A 2-oz tin of anchovies, with oil drained
1 TBSP Dijon mustard
1 TBSP red wine vinegar
1 TBSP Balsamic vinegar
A pinch of salt
Lots of freshly ground pepper
1/3 to 1/2 cup neutral-flavored oil, like canola, grapeseed, or avocado--NO olive oil
Romaine lettuce
Croutons, homemade or store-bought
Freshly grated Parmesan cheese (optional, but very good)

Combine first 8 ingredients in a small mixing bowl and whisk well (or use a food processor). Then very gradually add in oil, whisking the whole time. The more oil you add, the thicker the dressing becomes, so add a bit extra if you want a creamier consistency.

Rinse and tear lettuce up. Toss dressing with croutons and lettuce. Top with parmesan and additional fresh cracked pepper.

African Beet and Carrot Salad

This salad is inspired by beet salads that are common in north and east Africa. It is an awesome stand-alone dish for any occasion, or as part of a big authentic Ethiopian dinner (see dinner menu in the Mesir Wot page, here).

Vegetables:
2 pounds beets, whole
4 carrots, halved lengthwise, then cut into 1/3” pieces
A few teaspoons olive oil
A few pinches brown sugar

Dressing:
1/3 cup olive oil
1/3 cup lemon juice
3 TBSP fresh mint, minced
2 TBSP fresh chives, chopped
1 TBSP whole cumin seeds
2 tsp paprika
1 clove garlic, minced
¾ tsp sugar
½ tsp salt
¼ tsp fresh cracked pepper

Other:
2-4 ounces crumbled goat cheese (chèvre)

Preheat oven to 350. Poke holes in the beets and loosely wrap them in tin foil. Drizzle a teaspoon of olive oil, a half teaspoon brown sugar, and a teaspoon of water oil into the opening of the tin foil before closing and place beets in a baking pan.

In a separate baking pan, toss the carrots and 2 TBSP olive oil for the vegetables. Place both carrots (covered with tin foil) and beets in oven and roast until carrots become soft (about 20-30 minutes) and beets don’t put up too much resistance to a fork (about 45-70 minutes).

Remove vegetables and cool. Once cool, cut beets and carrots into bite-sized pieces.

In a small bowl, combine all ingredients for dressing and mix well. When you’re ready to serve, toss the vegetables with the dressing. Finally top with the goat cheese or stir it lightly in with the rest of the salad.

This dish is delicious served either hot or cold.

Curtido

Curtido, along with Salsa Rojo, is the critical companion to Pupusas--the national dish of El Slavador. However, this slaw-like salad is also good when you want to bring something a bit unusual to your next barbecue. You can thank me later.

½ large head of cabbage, chopped
2 carrots, grated with cheese grater
1 qt boiling water
3 scallions, chopped
2/3 cup white vinegar
¼ cup fresh cilantro, chopped finely
½ tsp salt
Red pepper flakes (to taste)

½ cup packed cup fresh oregano leaves, minced --or-- 1 heaping TBSP dried oregano
1 TBSP canola oil

Put cabbage in a large bowl. Add boiling water. Let sit 10 minutes. Drain water.

Toss cabbage with all other ingredients in large bowl. Put in the fridge and let cool. Best if you let it sit overnight.

Serve cold as a side to pupusas.