This salad has it all!
3 tbsp red-wine vinegar
½ tsp dried oregano
½ tsp ground pepper
1 head soft lettuce
1 pint cherry tomatoes
½ English cucumber, halved and sliced
1/2 c hearts of palm
¾ c diced fresh mozzarella
½ c marinated artichoke hearts
½ c sliced pepperoncini
½ c halved and sliced radishes
½ c sliced salami
¼ c sliced olives
Whisk oil, vinegar, oregano and pepper in a small bowl.
Add remaining ingredeients to a large bowl. Drizzle with dressing Toss to coat.
Serves 4.
This is my riff on a recipe from Food & Wine. I cheated and used the cook beets from TJs for a quick salad
1/4 lb snow peas
1/4 c grapeseed oil
1 tablespoon crushed coriander seeds
1 tbsp Asian fish sauce
1 tbsp hot chile oil
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 1/2 lb small mixed colored beets, peeled, cooked and quartered
8 shiso leaves, thinly sliced
1 tbsp toasted sesame seeds, plus more for garnish
Salt
In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.
In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.
In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tbsp of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.
Serves 4.
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