salad – Page 4 – Mel's Mosaic

Was flipping through my Bon Appetit magazine the other day and came across a great sounding recipe that I had to test last Sunday. It was their Carrot Salad with Coriander Vinaigrette and Pistachios from the recent May issue. Perfect for a sunny day!

Ingredients:

¼ cup unsalted, shelled raw pistachios
¾ teaspoon coriander seeds (thought I had seeds and realized too late I didn’t, went ground)
½ garlic clove, finely grated (only half a clove?!?! — yeah right!)
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
Kosher salt
1 pound carrots, peeled, julienned or coarsely grated (totally use the food processor with the right blade)
1 cup fresh cilantro leaves with tender stems (didn’t keep much of the stems on and chopped it a bit)

For ease, take those carrots to the food processor. Throw them down the tube and get them shredded quickly.

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop. Note: I normally just toast them on the stove, easier. And, second note, I had roasted ones to begin with so didn’t have to do anything — saved a step!

Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. — this is where I just threw some ground coriander in the pan and toasted it, worked just as well!
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. I sort of threw all those ingredients on top of the carrots and stirred — it worked.

Toss with cilantro and pistachios just before serving.

(DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.)

This was absolutely delicious! So quick and easy to make. Will be a great recipe for the summer for cookouts, BBQs, etc! And, it’s gluten and lactose free and vegetarian, so will work for many people.

I love getting my Bon Appetit magazine each month and there is one recipe in there I’ve been eyeing for awhile from the January issue. Finally got around to making it last weekend while watching (yelling, screaming, cheering, crying, and finally celebrating) the Seahawks game. It was the Collard Green Salad with Cashews and Lime (they mention you can easily substitute kale for the collard greens, which I did). Delicious, filling, vegetarian, can make it lactose-free (as in non-cow milk).

Ingredients:

1 cup unsalted, roasted cashews, divided (love being able to buy in bulk at my Whole Foods)
4 tablespoons finely grated Pecorino, divided, plus shaved for serving (I used Manchego! — tastes just as good and I can eat it)
Kosher salt and freshly ground black pepper
1 anchovy fillet packed in oil, drained, finely chopped (I used anchovy paste — I didn’t want to open a whole can of anchovies for 1 fillet)
¼ cup olive oil
2 tablespoons fresh lime juice (just used bottled, was lazy)
1 teaspoon pink peppercorns, crushed, plus more for serving (didn’t get that fancy)
½ bunch collard greens, ribs and stems removed, leaves coarsely torn

Directions:

Process ½ cup cashews, 2 Tbsp. grated cheese, and 3 Tbsp. water in a food processor (I used a mini prep — fun!), thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.

Whisk anchovy (paste), oil, lime juice, 1 tsp. pink peppercorns (for those who follow recipes to the dot), and 2 Tbsp. grated cheese in a large bowl; season with salt and black pepper.

Coarsely chop remaining ½ cup cashews. Add nuts and collard greens to large bowl.

Toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt. (Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.)