Older Bolder Life

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salads

the Older Bolder Life Salad Monday: Naomi B’s Greek Salad

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This salad has been part of our family food lexicon for the better part of three decades now, and is still one of our all time favorites in the rotation.

We first had this salad served to us by friends John and Naomi one summer evening, sitting out on their stone patio with a stream running not 15 feet away, with lamb kabobs roasting on the grill nearby. It was a part of one of those magical meals you remember for a long, long time, and we’ve often recreated it at home.

John was a practice partner, mentor, and fly fishing and woodworking compadre for many years; he and I launched the first practice of its kind in Utah back in the day, and spent many an hour grinding it out and developing our systems. John was a true gentleman; quick to laugh, impressively bright, and a great communicator in a relaxed, folksy sort of way.

Naomi and John lived up a little side canyon off the main Ogden Canyon along the Wasatch Front, on a little level bench with a year-round creek running through it; he had an amazing woodworking shop in the old barn on the property.

This salad is great anytime of the year, though when the freshest produce graces your favorite farmers market – or better yet your own garden – it’s outrageously good. By the way, we almost always add more dill and olives, and using a fresh slab of feta (we used a Bulgarian sheep’s milk feta this week) makes it even better.

And as always, you can fiddle and adjust the recipe to suit your (family’s) palate as you wish.

4-5 medium-sized firm-ripe tomatoes, cut into wedges, OR
2 big handfuls of grape tomatoes, various colors
3-5 garden cucumbers, peeled, cut into 1/4-inch slices
2 green bell peppers, trimmed, cut into 1/4-inch slices
2 red bell peppers, trimmed, cut into 1/4-inch slices
6-8 green onions with tops, chopped into 1/2-inch pieces
30-40 good Kalamata olives
6 anchovy fillets, drained, rinsed, smashed or chopped
1/2 lb (or more) good feta cheese, crumbled small

The dressing
1/2 cup avocado or EV olive oil
5-6 tbsp red wine vinegar
1/2 cup fresh dill, snipped (at least this much, likely more)
1-2 garlic cloves, crushed
2 tsp fresh oregano
1/2 tsp good salt (or more)
1/2 tsp fresh ground pepper (or more)

This one couldn’t be easier. Prepare and combine the salad ingredients in a large bowl, then toss to combine. Add the crumbled feta last, then toss gently once again.

In a small canning jar (or your favorite shaker) combine the dressing ingredients and shake well until emulsified. Pour over the salad, toss to evenly coat, and taste – you may want more dill or need to adjust the seasonings.

Best served pretty much immediately, though this salad is amazing for 24 hours or more.

Enjoy.

the Older Bolder Life Salad Sunday 30 December: Blue Cheese Pecan Slaw

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Many of the revered smokehouse and barbeque joints around Texas and the South serve some version of a Blue Cheese Pecan Slaw; this is the version we’ve come to adopt as our favorite.

We’re big fans of great slaws and salads around our camp, and have often taken to incorporating a head of radicchio into our slaws of late, along with the occasional parsnip and grated or shredded beet.

The combination of sour cream and avocado oil mayo as the dressing base is a great one, just tart enough, and of course there’s a bit of vinegar, hot sauce, and celery seeds thrown in.

The pecans and blue cheese add a tasty crunch and salty, funky flavor that only blue cheese can bring to the table and are a wonderful change of pace from simpler slaws and salads. By the way, you’ll often see this served with sweetened dried cranberries mixed in; for those moderating their carb intake, those little sweetened carb-bombs cross the line, though unsweetened dried cranberries add a burst of fruity tart flavor and a bit of color during the holidays.

1 head green cabbage, cored and shredded
Up to 1/2 head purple cabbage, cored and shredded
1 large carrot, shredded
1 large head radicchio, cored and shredded
1 bunch green onions, trimmed, white and green parts thinly sliced
Optional: 1 parsnip, peeled and shredded
Optional: 1 golden beet, peeled and shredded

1/2 cup (or more) toasted pecan pieces

Dressing
1 and 1/2 cups crumbled blue cheese, divided
1 cup sour cream
1/2 cup avocado or olive oil mayo (use this recipe)
1/4 cup apple cider or distilled white vinegar
2-3 jalapeno hot sauce (we use Green Tabasco here)
2 tsp good salt
1-2 tsp celery seeds
1-2 tsp fresh ground pepper

Toast the pecans in a 300 degree oven for 10-15 minutes; set aside.

Meanwhile, prep and combine the cabbage(s), carrot, radicchio, green onions, and other vegetables of choice in a large bowl; toss gently to mix well. Throw the bowl in the fridge if you’re not using right off the bat.

Mix 1 cup of the crumbled blue cheese with the remainder of the dressing ingredients, combine well. When ready to serve, pour over the cabbage mixture, add the toasted pecans, and toss gently (use your hands here) to coat the vegetables well.

If using a serving bowl at the table, transfer the dressed slaw, then sprinkle with the remaining blue cheese.

Enjoy.

the Older Bolder Salad Sunday 16 December: Apple Cider Vinaigrette

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I’ve been on a mission lately to deconstruct and recreate at home one of our favorite salads from an eatery here in DFW called Whiskey Cake; the salad is their Bacon and Egg salad, featuring shaved raw Brussel sprouts and kale, with a handful of chopped cherry tomatoes, crumbled crispy bacon, a very thin apple slice here and there, peppadew peppers, and crumbled blue cheese.

The salad is amazing, and is pulled together with a surprisingly tart, simple vinaigrette. I’d been debating as to whether it was champaign vinegar or apple cider vinegar based; several weeks ago I finally pestered our waitress to ask for me, and to my surprise one of the chef’s came out and chatted about it with us (very nicely played by the Whiskey Cake team, and it was apple cider vinegar).

We came home and started experimenting that night, playing with the classic 1:2 vs 1:3 vinaigrette acid:oil ratios, and kept coming back interestingly to Zatarain’s Creole mustard both for flavor and as an emulsifier. (For whatever reason chemically, I’m getting the best results making avocado oil mayo with this mustard too – in terms of mayo texture (emulsification) and taste.)

We think this is better with a small shallot very finely chopped and mixed in, along with a bit of Cajun spice. Chef Libby has played with this one, and prefers it with a bit of raw honey and just a whisper of cinnamon. Play around with this one and see what you think.

I’ll be posting a recipe for the bacon and egg salad here in the next few weeks…

1/2 cup avocado oil or extra virgin olive oil
1/4 cup + 1 tbsp raw apple cider vinegar
2 tbsp fresh-squeezed lemon juice
1 tbsp (generous) Zatarain’s Creole mustard, or whole grain Dijon
1 garlic clove, grated or finely minced
1/4 to 1/2 tsp sweet paprika
Good salt and pepper to taste

Optional:
1 small-medium shallot, finely chopped
1-2 tbsp good raw honey or maple syrup, start with one
1/4 tsp (or more) of your favorite Creole/Cajun spice mix OR
1/8 tsp cinnamon

Making this one is a walk in the park. Combine the first 8 ingredients along with whatever optional goodies in a small mason jar (lidded container of choice) and shake until emulsified. You don’t have to go crazy here, shake until well combined and homogenous, then taste again and adjust for salt, pepper, and sweetness IF you’ve chosen to sweeten (see above).

Enjoy.

the Older Bolder Life Salad Sunday 9 December: Chile Lime Vinaigrette

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There are a gazillion recipes for good vinaigrettes out there; we seem to stir or whisk up a vinaigrette four or five nights per week these days.

Of all the recipes we enjoy, this Chile Lime Vinaigrette is probably my personal favorite and one that we serve on a simple slaw (green and a little purple cabbage, thinly sliced green or red onions, maybe some grated carrot or beet, slivered bell pepper, and pending the protein, usually a handful of cilantro leaves) at least once a week.

Though it’s typically a tad more than 3 tablespoons, I always count on using two limes, and pending how spicy the chile paste (or garlic chile paste) jar happens to be this time around, may use a bit more to spice things up.

This vinaigrette not only plays well on slaws and salads, but roasted vegetables and even occasionally as a dipping sauce for roasted or grilled chicken and more.

The brown sugar is of course optional; even the 1/2 teaspoon adds just the tiniest hint of sweetness that adds to the flavor package here.

1/4 cup avocado oil (or EVOO)
3 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tbsp good fish sauce
1 tbsp fresh chile paste or chile garlic paste
3/4 tsp salt (or more to taste)

Optional
2-3 tbsp chopped cilantro leaves
1/2 tsp brown sugar

This one couldn’t be easier. Combine the first six ingredients in a small bowl and whisk to combine, pour over your slaw, salad, or vegetables. Best made right before use.

Enjoy.

the Older Bolder Life Salad Sunday 22 July: Ring the Bell (Pepper) Salad

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Here’s another incredible offering from the kitchen of our catering chef buddy Libby in Austin – her Ring the Bell (Pepper) Salad.

Great looking bell peppers are available in abundance right now; she (and we) like to use orange, yellow, and red peppers as they make for a stunning presentation with the onion and herbs, and they simply taste great.

It’s easy as pie to stir together, and you can sub in whatever herbs float your boat, though this is the original recipe as written from Libby. She occasionally crumbles in some feta or Cotija cheese (my wife prefers the feta), and we like it best with a really good avocado oil drizzled in…

2 orange bell peppers, thinly sliced into rings
2 yellow bell peppers, thinly sliced into rings
2 red bell peppers, thinly sliced into rings
1 medium red onion, halved and thinly sliced
3 tbsp red wine vinegar (or Sherry vinegar)
Good salt and fresh ground pepper to taste

1/3 cup fresh chives, chopped
1/3 cup fresh basil, chopped
1/3 cup fresh parsley (flat leaf), chopped
1/3 cup fresh mint, chopped
Optional: 1 tsp fresh thyme
2-3 tbsp EVOO or good avocado oil

Optional: Crumble in some good feta or Cotija cheese just before serving

This one couldn’t be easier to put together. Wash and slice the bell peppers, then combine with the sliced red onion. Sprinkle with the vinegar, salt, and pepper, toss to coat, then let them sit for 15-20 minutes to soften and absorb a bit of the vinegar.

When ready to serve, add the herbs and oil, toss to coat, and go to it.

Enjoy.

the Older Bolder Life Salad Wednesday 18 July: Quick Chinese Cucumber Salad

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Here’s another quick and easy salad featuring one of the stars of summer – fresh cucumbers – and some of our clan’s favorite flavors from the orient.

The black rice vinegar provides a great counterpoint to the spice of the chili oil and the earthy nuttiness of the toasted sesame oil, and the bundle of flavors play incredibly well with the cucumbers (and the herbal cilantro).

We enjoy it more with a bit more spice, hence the recommendation for the pinch of red pepper flakes or a seeded and chopped serrano (or your favorite pepper), try it with and without to see which suits you better.

6 kirby or Persian cucumbers, or 2 big English cucumbers
2 tbsp Chinkiang (Chinese black rice) vinegar
2-3 tsp good, spicy chili oil
2 tsp toasted sesame oil
1/2 tsp good salt, more to taste
2 tsp toasted sesame seeds
4 tbsp cilantro leaves
4 tbsp roasted unsalted peanuts, chopped

Optional: 1 tsp turbinado sugar, pinch of red pepper flakes or a fresh pepper, chopped

In a small bowl, whisk together the vinegar, chili oil, sesame oil, salt, and red pepper flakes/sugar if using, set aside once the salt and sugar have dissolved.

Cut the cucumbers in half lengthwise, seed if desired (certainly the English cucs if using), the lay flat on a your cutting board and either whack with a rolling pin or press down on them with the blade of a large chef’s knife to crack the cucumbers in several places. Now cut the cucs (crosswise) into approximately 1/2-inch slices (like a little half-moon).

Add the cucumbers (and fresh peppers if using) to the dressing mix, toss gently, and serve, topping each serving with a bit of the toasted sesame seeds, cilantro, and peanuts.

Cheers.

the Older Bolder Life Salad Sunday 8 July: Smashed Cucumber Salad

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Summer brings to mind a host of things, but say the word summer around our camp and before too long we’ll be talking about grilling various proteins and lining up our favorite salads and fresh vegetable sides to accompany them.

A couple of years ago I’d picked up my wife from a long day at her work and dropped into one of our favorite eateries in the DFW metro – Smoke – alas unfortunately now closed; it was there that we first tasted this unique salad.

They featured (back in the day) a fusion of Tex-Mex and old school, low and slow barbeque, and offered up an astounding array of sides, one of which was this Smashed Cucumber Salad.

We’ve tweaked it around the edges a bit, but keep coming back to this version of the recipe; simple, minimal prep, and very tasty make it a winner any time of year.

1 pound English (or Persian) cucumbers
3-4 green onions (scallions), sliced into 1-inch pieces
1 serrano pepper, stemmed, seeded, sliced into thin rounds (optional)
1 tsp good salt
3 tbsp rice vinegar
1 tbsp EVOO or avocado oil
1 tsp toasted black sesame seeds
1-2 tbsp chile oil (optional)

Here’s the fun part (after washing and trimming the cucumbers) – grab your rolling pin and (gently) whack the cucumbers until they begin to fracture and break apart. With your hands tear the cucumber pieces into bite-sized chunks, drop them into a colander and sprinkle with the salt.

After resting for 10-15 minutes, shake any remaining water out but don’t rinse the cucumbers. Now pour into a medium bowl and add the rice vinegar, EVOO/avocado oil, green onions, and the serrano pepper pieces (if using), then stir well to combine.

Taste for salt and adjust as needed, hold covered in the fridge for a short time if needed. When serving, drizzle with a good dollop of chile oil and go to it.

Enjoy.

the Older Bolder Life Salad Sunday 1 July: 1015 Tomato Salad

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Here’s another long time family favorite salad we find ourselves reaching for now that tomato season is in full swing – 1015 Tomato Salad.

The 1015 of course refers to the sweet onion born and bred here in Texas, though I can assure you this dish will be just as delicious with whatever sweet onions you might reach for, whether they be Maui, Walla Walla, or Vidalia. (Brand me a traitor, but after growing and tasting them all over the years, I still think nothing beats a Walla Walla onion.)

The grandmother we sourced the recipe from used to drizzle a teaspoon or so of good raw honey over the salad before serving, but we’ve grown to savor it without; try it both ways if your current routine allows and see what you think…

1 pint cherry tomatoes, halved (grab some mixed colors)
1 pound various ripe tomatoes, trimmed, cut into wedges
1 small Texas 1015 (or other sweet onion), thinly sliced, start with 1/2
1/2 cup fresh basil leaves, torn into small pieces
1/3 cup fresh chives, cut into small pieces (1/2 inch or so)
3 tbsp EVOO or avocado oil
1-2 tbsp good white wine vinegar (perhaps even more)
Good salt and fresh ground pepper to taste

Optional: Drizzle of good honey (no more than 1 tsp)

Prep the tomatoes, onion, and herbs; combine in a bowl with the oil of choice and vinegar (drizzle with the honey if using). Stir it up to ensure all the tomatoes are well coated and season to taste with the salt and pepper. Adjust the vinegar and amount of onion to suit your clan.

Cover and throw in the fridge if not using immediately; don’t make more than 4 hours ahead or the tomatoes will soften too much…

Enjoy.