Panzanella is a Tuscan salad typically made with pieces of stale bread which absorb the salad dressing and juices from the vegetable ingredients in the salad. Panzanella made with fresh summer tomatoes is one of my absolute favorite summer salads. But what about winter panzanella? I had some leftover pumpernickel bread, so I decided to create a winter panzanella.
Roasted acorn squash, crisp apple, sauteed kale and toasted hazelnuts all contribute to this delightfully wintry salad. This salad is amazing and rivals the summer classic. It would be an excellent addition to any holiday table.
Continue reading Winter Panzanella
I ordered a red cabbage from Amazon fresh and I received two. That’s a lot of cabbage. After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.
Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies. Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself. The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations. I got some sumac, which I have used on hummus, as well as some pomegranate molasses. The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.
The molasses are key to this recipe, which is now going into my regular salad rotation.
Red Cabbage and Apple Slaw with Pomegranate Vinaigrette
A delicious and unusual winter salad.
- 2 TBSP pomegranate molasses
- 2 TBSP lemon juice
- 2TBSP olive oil
- 1 medium apple, julianned*
- 1/4 small red cabbage, finely shredded
- 1/2 cup of pecan pieces, toasted
- 1/2 cup pomegranate seeds (optional)
- 6-8 mint leaves, coarsely chopped
- salt and pepper
- Combine first three ingredients in a small jar and shake to combine.
- Toss dressing with remaining salad ingredients, season with salt and pepper and serve.
- I use the julianne attachment on my mandoline to do this.
Celery is kind of a forgotten vegetable. I usually have it on hand so that I can make my husband’s favorite tuna salad, or to include in vegetable soups, but other than that it is used for very little else. This week I got two huge, beautiful bunches of celery in my Full Circle Farms delivery. It got me thinking about how I might expand my use of the vegetable. This salad is a wonderful way to showcase celery. I served it alongside Miso Noodles, but it would be a great compliment to a wide variety of meals. I love vegan salads, especially if I’m serving a main course that contains dairy. (I try not to include dairy in more than one course of a meal.) This salad would be great alongside a pasta, lasagna, risotto or pizza.
Celery, Apple and Walnut Salad
This is a great crunchy vegan salad.
- 1 lemon, juiced
- 2-3 TBSP olive oil
- 1/2 tsp dijon mustard (optional)
- salt and pepper
- 2 stalks celery (preferably one outer stalk and one inner stalk with leaves) thinly sliced on the diagonal and leaves coarsely chopped.
- 1/2 apple (I like honeycrisp, gala, fuji or granny smith) cored and thinly sliced.
- 2 cups lettuce, torn
- 1/2 cup walnut pieces, toasted
- salt and pepper
- Combine dressing ingredients in small jar and shake to combine.
- Combine salad ingredients in a serving bowl and toss with dressing.
- Serve immediately.