It’s one of my favorite times of the year – citrus season! I look forward each year when fresh oranges, grapefruits and lemons abound. This salad actually came about last year when I was pregnant with my daughter, and I constantly craved citrus fruit!. The funniest part about my citrus craving was that suddenly I was eating an entire grapefruit every day, even though I had never eaten grapefruit before in my life.
Pregnant or not, I love this Orange Edamame Salad, which can be served as a side dish, dairy, pareve or even as an entree. And as for the edamame, I highly recommend using the shelled, frozen edamame from Trader Joe’s – so easy!
My last recommendation – if you choose to grill some salmon or chicken for a salad entree, you can double the salad dressing recipe (below) and use it as a marinade! Not only will it make your prep a snap, but the it will intensify the flavor.
For a dairy salad: Add one cup crumbled goat cheese on top of salad.
For a dairy entree: Add one cup crumbed goat cheese and grilled salmon or tofu on top of salad.
For a meat entree: Add several slices of grilled chicken on top of salad.
For the salad:
2 heads of butter bibb lettuce, or bag of butter lettuce mix
1 blood orange or naval orange, peeled and sectioned
1/2 pink grapefruit, peeled and sectioned
1 avocado, diced
1 cup chopped seedless cucumber
1/2 cup plain edamame
1/2 cup chopped candied pecans or walnuts
For the dressing:
1/2 cup orange juice
1/4 cup lemon juice
3 Tbsp balsamic vinegar
1 Tbsp honey
lemon and/or orange zest
1/2 cup olive oil
salt and pepper to taste
Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of yummy salad ingredients – mixing the crisp, fruity flavor of the Asian pear with the earthiness of roasted beets and sweet crunchiness from the candied nuts makes for a truly satisfying salad experience.
Want to take this salad up a notch? Sprinkle some goat cheese crumbles on top if you are serving with a dairy meal.
1/2 pound mixed greens (about 1 large bag)
2 small beets, scrubbed clean and trimmed
1 Asian pear
1/2 seedless English cucumber
1/4 red onion
1/4 cup chopped candied walnuts or pecans
1/4 cup balsamic vinegar
1 Tbsp honey
1 tsp dijon mustard
salt and pepper
1/2 cup extra virgin olive oil
Preheat oven to 400 degrees. Wrap each beet in small piece of foil, and roast for 45 minutes to 1 hour. Set aside and allow to cool completely.
Peel skin away from beets and slice into thin rounds or half moons.
Thinly slice Asian pear, cucumber and red onion.
In a large bowl toss greens, pear, cucumber, red onion and candied nuts together.
In a separate small bowl, whisk together balsamic vinegar, honey, dijon mustard and salt and pepper. Slowly whisk in extra virgin olive oil.
Toss salad with dressing until coated evenly and serve.
Ah, summer tomatoes – so fresh, so many varieties, so what to do with them?
Of course the most simple thing to do is to make an easy summer tomato salad such as this Marinated Heirloom Tomato Salad from The Shiksa in the Kitchen. Don’t have heirloom tomatoes? You can try the same marinade with cherry, grape or any variety of tomatoes.
Hankering for some chips and salsa? Try making your own fresh salsa such as this Orange and Tomato Salsa recipe from Emeril Lagasse. Fresh salsas are also delicious served on top of grilled chicken or fish.
A great way to turn turn a batch of tomatoes into a summer meal is by making Gazpacho! You can try a traditional version such as this recipe from Ina Garten or my own updated version of Bloody Mary Gazpacho.
My last recommendation for a summer tomato treat is perhaps the most indulgent and a bit more work, but well worth the effort and calories! I love serving this Tomato and Mozzarella Tart for Shabbat lunch or even at Sunday brunch.
Happy summer cooking!
1 prepared tart crust (I like Julia Child’s recipe, which you can find here)
4 medium sized tomatoes, sliced thin
1 large ball (around 8 ounces) of buffalo mozzarella
¼ cup olive oil
2 Tbsp fresh basil, chopped
2 garlic cloves, minced
Salt and pepper to taste
2 Tbsp finely grated parmesan cheese (optional)
Preheat the oven to 375 degrees.
Set out sheets of paper towel, and remove excess water from the tomato slices by laying out the tomatoes on top of the towels to blot.
Slice mozzarella into even circles. Layer the tomato slices and mozzarella slices alternately, creating a circle pattern and ensuring that the mozzarella is covering as much of the bottom of the crust as possible.
In a small bowl, mix together olive oil, basil, garlic, salt and pepper. When thoroughly combined, drizzle over tomato and mozzarella.
If desired, sprinkle parmesan over tart before baking. The extra cheese will add a nice crusty layer to the tart after it is baked, and also add an extra layer of flavor.
Bake at 375 degrees for 45-50 minutes, until golden brown.
The tart can be served warmed, or at room temperature, perfect for a Shabbat lunch.