Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Garlic-Lemon Dressing

Drizzle the dressing over any vegetables. Dijon mustard is more intense, sharp, and complex than yellow mustard. It is make with white wine and black or brown 

                                                                      mustard seeds. 

Makes over a 1/2 cup (120 ml)

1/2 cup (120 ml) olive oil
3 Tbs. (45 ml) vinegar
2 Tbs. (30 ml) organic lemon juice
3 tsp. (15 ml) Dijon mustard
2 grated organic garlic
little Himalayan salt and black pepper

Combine all the ingredients in a jar and shake well.

Try some of the other dressings:

https://veggiefernandezs.blogspot.com/search/label/dressings

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Lettuce-Apple-Walnut Salad

Holidays are approaching and you are bringing a salad. Try this quick, easy, and tasteful salad. Make more and have leftovers at home.

📎Bite of hisotry: Mixed greens with dressing dates back to ancient Greeks (12th-9th centuries BCE) and Romans (753 BCE-5th century CE). As time progressed salads became more complicated and varied to place and time. Dinner salads were popular with Renaissance (15th-16th centuries) meals.

 Serves 8

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) balsamic vinegar or red wine vinegar

4 tsp. (20 ml) soy sauce or gluten free liquid aminos

4 tsp. (20 ml) organic maple syrup

about 9 cups (285 g) organic mixed greens or spinach

organic Fuji apples, diced

mint leaves, julienned

organic walnuts, toasted and chopped

pepper to tasted

options:

add color with cheery tomatoes, cut in half

1. Whisk together the oil, vinegar, soy sauce/liquid aminos, and maple syrup.

2. Add the rest of the ingredients

3. Toss gently.

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Quick Salad Dressing

When you have an empty jam jar, use it for a dressing.

an empty jar of jam of your choice

Dijon mustard

Balsamic vinegar 

olive oil

pepper and sea salt

optional: other spice of your choice

1. Close the lid and shake.

2. Taste and adjust any seasonings.

3. All done!

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Broccoli Salad

Eat it raw (which I prefer-Mike) or cooked. It is a rich source of vitamin B, C, and K. How old is broccoli? Try the 6th century BCE in the Roman Empire. It did not reach Northern Europe until 2400 years laster, in the 18th century. It took another century to reach North America by Italian immigrants. 

Algentem sem (Latin)

Broccoli plants in various colors

Serves 8-10 

1 cup (130 g) (diary-free) mayonnaise

1/4 cup (60 ml) white vinegar

1/4 cup (30 g) organic sugar

3 large organic broccoli crowns, cut into small florets (2 pounds/900 g)

1 small organic cauliflower cut into florets

1 pound (450 g) organic turkey bacon, cooked and crumbled

1 organic red onion, sliced

1 cup (115 g) shredded (dairy-free) cheese or chopped organic pecans.

ūnus I. Dressing: Stir together mayonnaise, sugar, and vinegar.

duo II. In another bowl, toss together the broccoli, cauliflower, bacon, onions, and cheese.

trēs III. Pour over the dressing and toss.

quattuor IV. Cover and refrigerate for 2-4 hours.

quīnque V. Leftovers will keep for 3 days in the refrigerator. 

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Scottish Crowdie Cheese

The most popular Scottish soft, fresh cheese has a sour tasting with lemon or vinegar flavor. Add herbs if you like. It is similar to cottage cheese. You own need three ingredients!

Various types:

Gruth Dhu - mix crowdie with double cream, roll in a oatmeal and crushed black peppercorns

Galic hramsa - rolled in crumbled flaked hazelnuts and almonds

Cranachan "cream crowdie" - includes double cream, oats, whisky, honey, and raspberries

Càise crowdie (Scots Gaelic)

Makes 1 cup (130 g)

Do no freeze.

Refrigerate up to 5 days

1 quart (95 ml) whole milk

2 Tbs. (30 ml) lemon juice or vinegar (Try two batches, one with lemon and other with vinegar.)

1 tsp. (5 g) sea salt

a few optional herbs:

• basil
• dill
• oregano
• lemon zest
• ground black pepper 
• rosewater
• etc.

aon 1. In a non aluminum saucepan over medium heat, heat the milk. Stir occasionally, scraping the bottom and sides.

dhà 2. Heat the milk until it simmer and foams, 195F (91C), about 20 minutes.

 (a) Do not let it boil.

trì 3. Remove the pan and drizzle in the vinegar or lemon.

ceithir 4. Stir once and leave undisturbed for 5 minutes.

còig 5. The milk will curdled. Hence the curds have separated, forming whey.

 (a) Save the whey to use in bread making, soups, smoothies, cooking pasta and rice, to name a few. 

 (b) If it has not curdled, stir in another tablespoon (15 ml) of vinegar/lemon and wait 5 minutes.

sia 6. Let the pot sit undisturbed for 30 minutes.

seachd 7. Line a colander with four layers of cheesecloth or clean cotton or linen dishcloth.

ochd 8. Gently ladle the curds into the colander and drain until it like wet cottage cheese, about 30 minutes.

naoi 9. Gather the corners of the cloth and tie around a faucet or a wooden spoon. Set over a tall pot.

deich 10. Hang the cheese for 30 minutes. Twist the bag once or twice towards the end to remove all the whey.

h-aon deug 11. Scrape the cheese into a bowl and stir in the salt and any herbs.

dhà dheug 12. Spread on oatcakes, biscuits, toast, French bread, sandwich, leafy salad, as a dip....

trì deug 13. Experiment with some of the other varieties of crowdie cheese list above.

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Russian Cabbage Salad

Russian slaw is a healthy cabbage* salad. The Russian salad has no mayonnaise as in a typical English/American slaw. Instead, lemon and oil are used in the dressing. It can be as a vegetable dish or a light salad with meat, chicken or potatoes.

Капустный салат (Russian)

/kapustnyy salat/ 

or

капуста провански

/kapusta provanski/

"Provence cabbage"

Serves 6

Chill for +/- 3 hours.

1 1/2 Tbs. (22 ml) each: organic lemon juice and olive oil

2 Tbs. (30 ml) white wine vinegar

1/2 tsp (2,5 g) organic sugar

1 organic red onions, chopped 3/4 of the onion, and slice the rest

2 1/2 pounds (about a 1 kg) organic cabbage, remove the outer leaves, rinse, remove the core, and finely chopped

organic green onions, sliced

2 each organic: garlic cloves and carrots

shredded mint leaves

black pepper

1 Tbs. (15 g) sea salt

1 tsp. (2 g) caraway seeds

optional: handful of pomegranate seeds

один  /a-deen/ 1. Rub the cabbage with the salt and then squeeze it to release the juices and make the salad moist and tasty without too much oil.

два  /dva/ 2. Whisk together the lemon juice and vinegar into a bowl.

три  /tree/ 3. Whisk in the olive oil, sugar and black pepper.

четыре  /chye-tir-ye/ 4. Stir in the chopped red onions.

пять   /pyat/ 5. Stir the onion slice in with the lemon/vinegar mixture.

шесть   /shest/ 6. Grate the carrots and mince the garlic. Add to the cabbage.

семь   /syem/ 7. Toss the cabbage with mint leave in the dressing.

восемь  /vo-syem/ 8. Cover the bowl and chill for 3 hours.

 (a) Longer time for firm winter cabbage and lesser time for summer greenish cabbage.

девять /dyev-yat/ 9. Before serving, add the sliced red onions and chopped green onions on top.  

десять  /dyes-yat/ 10. Serve with optional pomegranate seeds over the top.

*Cabbage is a riche source of 

1. vitamin C (involves in the repair of tissue) 
2. vitamin K (for blood coagulation) and 
3. moderate source of vitamin B6 (foster good health and works well with other nutrients).

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