Classic Salade Nicoise

Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken…

Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken Caesar Salads. (The true Caesar Salad doesn’t have chicken on it. Or tomatoes, shrimp, corn, or tortilla chips, which I’ve seen.)

I didn’t know a lot about Salade Niçoise, the true version, until I came to France. But even so, your chances of finding a vrai (true) Salade Niçoise are almost nil. I’ve seen versions that have everything from rice to Parmesan on them, and some even have cooked green beans and potatoes.

Continue Reading Classic Salade Nicoise...

Broccolini Salad

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad! What is broccolini, exactly? Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini: Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli. Broccolini was invented in 1993! Wait, what? We would have guessed it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing.

Broccolini salad

If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad!

What is broccolini, exactly?

Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini:

  • Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.
  • Broccolini was invented in 1993! Wait, what? We would have guessed it was an ingredient Italian grandmothers cook with. Nope, it’s not even 20 years old.
  • How to find it: It’s not available at all grocery stores, but it’s becoming easier to find. Look for the small bunches of broccoli with long stems.
Broccolini salad

Ingredients in broccolini salad

This easy broccolini salad tastes like more than the sum of its parts. It’s got just a few fresh ingredients, and the rest you can probably dig out of your pantry. Here’s what you need:

  • Broccolini: 3 bunches, to be exact. Bunches can vary in size, but they’re typically quite small (about 8 ounces each)
  • Red onion
  • Baby bella mushrooms: the mushrooms are raw in this salad, which brings a delightful texture contrast to the crunchy broccolini
  • Fresh dill: you can substitute another herb like oregano in a pinch, but dill adds just the right flavor (or see these other dill substitutes)
  • Parmesan cheese: you can omit for vegan, but it adds a great savory note
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or sugar: either works, use maple for a naturally sweet dressing
  • Olive oil & salt
Broccolini

Tastes best fresh!

This healthy broccolini salad has the best flavor when it’s freshly made. However, you can store leftovers refrigerated. Unlike this broccoli salad, the flavors don’t intensify over time: they actually dull a bit. So if you do have leftovers, revive them by adding a pinch of salt or a splash of white wine vinegar.

Summer salads

More great salads to pair

There’s nothing better than a few salads to make a summer salad dinner! We served this broccolini salad with a sampling of other salads with the best produce summer has to offer. If you do make it a meal, we recommend incorporating a protein element with a bean salad or black eyed pea salad. Try some of these zesty recipes:

How to make broccolini salad

This broccolini salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Print
Broccolini salad

Simple Broccolini Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 2 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. 


Ingredients

  • 1 1/2 pounds or 3 bunches broccolini
  • 1/4 small red onion, sliced into slivers
  • 4 ounces baby bella mushrooms
  • 1 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 4 large sprigs fresh dill
  • 1/4 cup Parmesan shavings
  • Lemon zest, optional

Instructions

  1. Bring a large pot of salted water to a boil. Chop the broccolini into florets, keeping the stems long. 
  2. When the water is boiling, add the broccolini and cook it for 2 minutes. Remove it from the water with tongs and place it in an ice bath for a minute or so until cool. Pat the florets dry. 
  3. Meanwhile, thinly slice the red onion into slivers (you may want to rinse or let it soak in water ot remove some of the bite, then shake it dry). Thinly slice the mushrooms.
  4. In a medium bowl, whisk the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time. 
  5. In a large bowl, mix together the broccolini, red onion, raw mushrooms, dill sprigs, Parmesan shavings, and vinaigrette dressing. If desired, garnish with lemon zest. Serve immediately. The flavor is best fresh, but you can store leftovers refrigerated. (You may need to add a bit of salt or a splash of white wine vinegar to revive the flavors after refrigerating.)

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Broccolini salad

More broccolini and broccoli recipes

Here’s another broccolini recipe, plus a few more broccoli recipes to enjoy this healthy family of vegetables:

  • Perfect Roasted Broccolini A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.
  • Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
  • Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
  • Roasted Broccoli and Carrots Mix up your side dish routine by a pairing that’s full of contrasts.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Celery Salad with Apples

This easy celery salad could not be more refreshing! Take this crunchy veggie to new heights paired with apples, Parmesan and a tangy vinaigrette. Here’s a surprisingly delicious salad that deserves a spot on your plate: celery salad! The name doesn’t have quite the ring of say, potato salad. But this unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s bright, it’s crunchy, it’s hydrating: it works for summer, and it’s perfect in the winter too. Really, what can’t this celery salad do? What’s in this celery salad? You need just a handful of ingredients for celery salad: and we promise, it will be the talk of your dinner! (At least, it is whenever we serve it to guests.) Pairing the bitter depth and crunch of celery with sweet apples and tangy dressing makes for a unique salad that is always surprising. Here’s what you’ll need: Celery: make sure it’s nice and fresh: bright green with no brown spots! You’ll want best quality celery here. Apple: You can use any kind of apple: we like using a red apple for color contrast […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy celery salad could not be more refreshing! Take this crunchy veggie to new heights paired with apples, Parmesan and a tangy vinaigrette.

Celery Salad

Here’s a surprisingly delicious salad that deserves a spot on your plate: celery salad! The name doesn’t have quite the ring of say, potato salad. But this unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s bright, it’s crunchy, it’s hydrating: it works for summer, and it’s perfect in the winter too. Really, what can’t this celery salad do?

What’s in this celery salad?

You need just a handful of ingredients for celery salad: and we promise, it will be the talk of your dinner! (At least, it is whenever we serve it to guests.) Pairing the bitter depth and crunch of celery with sweet apples and tangy dressing makes for a unique salad that is always surprising. Here’s what you’ll need:

  • Celery: make sure it’s nice and fresh: bright green with no brown spots! You’ll want best quality celery here.
  • Apple: You can use any kind of apple: we like using a red apple for color contrast
  • Parmesan shavings: The better the Parmesan, the better the salad.
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or sugar
  • Olive oil
Celery salad

Use the celery stalk and the leaves!

This celery salad heightens the flavor of this green vegetable by using the celery leaves as part of the salad! You’ll thinly slice the stalks, then pull off the leaves and use those too. Make sure to find a bunch of celery with leaves attached (some bunches are sold without the leaves). If you can’t find the leaves you can omit them, but it adds to the fresh flavor and gives a nice color contrast as well.

Celery salad tastes the best the day of making

How to make celery salad? Thinly slice the celery, thinly slice the apples, and then mix them with the vinaigrette dressing. It’s that simple! One thing to note about the salad is that it does taste best right away. The flavor truly pops and is freshest right when you make it.

That said, you can refrigerate the salad until serving, or you can keep leftovers for a few days. If you do, you might find the flavor dull a little bit. Add a pinch of salt or a tiny sprinkle of white wine vinegar to revive the flavors.

Celery salad

Tip: how to cut apples…fast!

Thinly slicing celery stalks is pretty self explanatory. But we do have a quick method for thinly slicing apples! It’s totally slick and you won’t believe that you’ve never done this before. Here’s the trick of how to quickly thinly slice apples: check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

Ways to serve celery salad

This salad pairs well with just about anything, making it an incredibly versatile side dish! Here are a few ways we’d suggest pairing:

Summer salads
Pair with other summer salads!

This celery salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Print
Celery Salad

Best Celery Salad (Easy & Refreshing!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutese
  • Total Time: 15 minute
  • Yield: 6
  • Diet: Vegetarian

Description

This easy celery salad could not be more refreshing! Take this crunchy veggie to new heights paired with apples, Parmesan and a tangy vinaigrette.


Ingredients

  • 8 celery ribs plus 1/2 cup celery leaves
  • 1 red apple
  • 1 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple.
  2. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.
  3. In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Celery salad, Celery apple salad

More great salads

There are so many great salad recipes to try! Here are some of our top salads:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Loaded Summer House Salad.

Welcome to the summer house salad! I mean, isn’t she pretty?!  I’m calling this my summer house salad for multiple reasons. First, it’s no secret how obsessed I am with the how sweet eats house salad. Because that bowl is incredible. I make a version of it almost every single day. It’s classic and traditional […]

The post Loaded Summer House Salad. appeared first on How Sweet Eats.

Welcome to the summer house salad!

loaded summer house salad

I mean, isn’t she pretty?! 

chopped salad ingredients

I’m calling this my summer house salad for multiple reasons.

First, it’s no secret how obsessed I am with the how sweet eats house salad. Because that bowl is incredible. I make a version of it almost every single day. It’s classic and traditional with a few twists.

So naturally, I wondered, could I make it better? No. I always try to do that, then I fail. But I can make a summer version. Yes.

mint and basil vinaigrette

Second, summer house salad. Doesn’t it sound like you’re having a salad in your summer house? Yes. All dreamy and romanticized and maybe there is a beach involved. I certainly don’t have a summer house and doubt I ever will, so I like the dream.

Summer house salad it is! 

oaded summer house salad

You may remember a few years ago when I made this spicy rainbow salad. It’s based on one of our favorite local restaurants here and it’s incredible. It’s also a little spicy and has a few not-so-easy to find ingredients for everyone, like papaya and plantains. And it’s not so much of a greens salad, but more of a chopped salad.

And we all know I looooove a good chopped salad.

This one also kind of reminds me of that, but this one here is easier to throw together for dinner. Or a big summer cookout!

herb vinaiagrette

It’s also SO satisfying – in the way that it fills you up and the way that it looks.

pouring vinaigrette on salad

It all starts with a base of greens! Use a spring mix or baby spinach or honestly whatever greens you like the best. I segmented this into what looks like a fancy salad, but it’s honestly not.

We have:

Tomatoes

Corn 

Cucumbers

Avocado

Radish

Red onion (you could use pickled!)

Mango (adds the perfect sweetness!)

Peas 

Herbs (mint and basil!)

And feta (use whatever cheese you’d like).

Oh oh and I also threw in a few of my chive blossoms! My chives are going insane and I can barely control their growth. I love to use the blossoms for garnish in salads and other dishes, plus you can totally eat them!

loaded summer house salad

The dressing here is an herby vinaigrette – specially a MINT vinaigrette! Mint and basil. However, you could always sub in herbs of your choice.

See, I love the consistency of this cilantro lime vinaigrette, like how it almost becomes creamy when blended, but isn’t creamy at all. That’s what this is like! And it’s SO good. And so fresh. 

I could drizzle it on bread alone or potatoes or shrimp or even use it on another salad – it’s very summer friendly. 

loaded summer house salad

I encourage you not to worry about the particulars here. Take these ingredients and create a salad you love.

Really enjoy summer corn? Throw in an extra ear. Don’t like cucumbers (hi Eddie), leave ’em out.

What makes the salad is the refreshing crunch of the product and the minty basil dressing, all mixed up.

loaded summer house salad, up close avocado

I know this salad looks rather fancy, but that is just how I organize it in the bowl. I probably wouldn’t even have the time to make it this pretty if I was taking it to eat with friends, so don’t be afraid to toss everything together.

Because it doesn’t matter! The flavor is great. The crunch is wonderful. Add beans or chicken or shrimp if you’re feeling it. I can’t handle how much we love it!

loaded summer house salad

Summer House Salad

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Summer House Salad

This summer house salad is loaded with crunchy fresh veggies, fresh herbs, feta cheese and drizzled with a mint vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 6 to 8 cups spring greens
  • 3 roma tomatoes, chopped
  • 2 radishes, sliced
  • 2 ears of sweet corn, kernels sliced from cob (I like to keep them raw!)
  • 1 mango, peeled and chopped
  • 1 avocado, chopped or sliced
  • ¼ red onion, thinly sliced
  • cup sweet peas
  • cup crumbled feta cheese
  • 1/4 cup fresh herbs, like mint, basil and chives, for sprinkling
  • salt and pepper

herb vinaigrette

  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons honey
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh basil
  • 1 tablespoon fresh chives
  • 2 garlic cloves, minced or pressed
  • salt and pepper
  • pinch of crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Instructions

  • Place your greens in a large bowl and toss with salt and pepper. Add on your tomatoes, radish slices, corn, mango, avocado, red onion, peas, feta and mint. Toss everything well. Drizzle with the herb vinaigrette and serve!
  • As a note, you can prep this ahead of time by washing and chopping your vegetables then storing them separately. Wait to add the avocado and feta until serving.
  • herb vinaigrette
  • In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.

Notes

inspired by bbc food

loaded summer house salad

Total staple in my life now.

The post Loaded Summer House Salad. appeared first on How Sweet Eats.

Baja Grain Bowls.

Say hello to baja grain bowls for lunch and dinner and maybe even second dinner?  Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course.  OH MY WORD. This is incredible and curbing all my taco cravings right […]

The post Baja Grain Bowls. appeared first on How Sweet Eats.

Say hello to baja grain bowls for lunch and dinner and maybe even second dinner? 

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course. 

OH MY WORD. This is incredible and curbing all my taco cravings right now.

Which is great, since I’ve been demanding Mexican take-out at least twice a week.

rice and quinoa

So! 

This is my attempt at a copycat Panera bowl.

The Panera by us has been closed for a month or so now and I have to say – I really miss the salads and soups! We would get Panera every other week and oh my word, their new-ish grain bowl? It was SO GOOD.

Like it was sort of close to Chipotle level good. Of course, no queso or guac. But still really, really good.

cilantro lime vinaigrette
Nearly every thing I love goes into this bowl. It’s loaded with flavor and texture. You can use up leftovers. All the things!

rice and quinoa with cilantro lime vinaigrette

Here’s how it goes down!

The grains are the biggest part of the grain bowl… duh. I like to mix rice and quinoa. The long and short grain mix is so good! The texture really works in a bowl, plus this means it’s super filling too. Of course, use WHATEVER grains you have in your kitchen right now. Seriously, anything works as long as you like the the grain. That’s the important part!

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Next, make this cilantro lime vinaigrette. This is so delicious and one of my favorite things for salads and bowls. Even if you don’t like cilantro, you may like this. It’s not overly cilantro-y and has more of a tex-mex lime dressing taste. It’s fantastic.

Drizzle a bunch of this all over the grains and toss them up. It’s the start to the layers of flavor.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Next, throw on some beans. I’m partial to pinto but I’m out, so black beans will have to do. 

Then comes the chopped tomatoes and corn. I wish I had corn on the cob, but nope – I just used frozen. 

The mix of the black beans, corn and tomatoes is wonderful. Feels very taco-ish of course.

Then! Throw on some feta cheese, a big scoop of greek yogurt or sour cream and another drizzle of the vinaigrette. 

Tada!

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

I hesitated even sharing a recipe like this because it is weirdly simple. All of these ingredients are pretty basic, but the thing is that when they are combined? This bowl is absolutely amazing! It’s very satisfying. And super flavorful. It’s loaded with a ton of texture. And it can take on whatever else may be in your fridge. The dressing absolutely MAKES it, so I wouldn’t suggest skipping it. You can always use a bottled version or another dressing you really like – just be sure to have one. It brings everything together!

And now dinner is done.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Baja Grain Bowls

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Baja Grain Bowls

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!
Course Main Course
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people
Author How Sweet Eats

Ingredients

cilantro lime vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

baja bowls

  • 1 cup cooked rice
  • 1 cup cooked quinoa
  • 1 14-ounce can black beans, drained and rinsed
  • 1 avocado, thinly sliced
  • ¾ cup diced tomatoes
  • cup corn
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro
  • plain greek yogurt or sour cream, for serving
  • lime wedges for spritzing
  • salt and pepper

Instructions

cilantro lime vinaigrette

  • In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
  • To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with the fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Just needs chips.

The post Baja Grain Bowls. appeared first on How Sweet Eats.

Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.

Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it.  I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Welcome to my new obsession: hard boiled egg vinaigrette.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it. 

perfect hard boiled egg

I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?

But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.

roasted asparagus

I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad

Seriously, if you need an egg salad recipe, RUN to that one right this minute!

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper! 

However this… this recipe is a game changer for me.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.

And since I also happen to lose my mind over all things tart, briney and vinegary?

This bowl is basically a combo of all my favorite things. 

The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!

goat cheese tartines

In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.

Um. It might be my lunch for the remainder of 2020. 

tartines

And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese. 

You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one! 

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Hard Boiled Egg Vinaigrette

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 4 baguette slices, or toast, or whatever bread you have, toasted!
  • 4 ounces goat cheese, softened
  • 1 cup greens, microgreens, arugula (whatever you have!)

hard boiled egg vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 hard boiled eggs, chopped

Instructions

  • Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
  • Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!

hard boiled egg vinaigrette

  • Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)

Notes

adapted from bon appetit

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Definite new favorite until the next new favorite.

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Asparagus Salad with Feta

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing. Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe. What’s in this asparagus salad? This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus. To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.

Asparagus salad

Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe.

Asparagus salad

What’s in this asparagus salad?

This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus.

To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like lemon and crunchy greens. Here’s what’s in this asparagus salad:

  • Asparagus: You’ll use our sauteed asparagus recipe, cooked in a hot pan and squeezed with lemon. It’s also great as a stand-alone side dish!
  • Radishes: Peppery radishes add a kick.
  • Red onion: Onion adds a savory note; you could also use green onion.
  • Feta cheese: Brings savory saltiness.
  • Lemon zest: Adds a nice freshness; you can use the lemon from the sauteed asparagus recipe. (Here’s how to zest a lemon.)
  • Dijon dressing: This healthy dressing just 5 minutes to make and covers the entire salad with a tangy brightness

Want a few more salad dressings? Try our How to Make Healthy Salad Dressing.

Asparagus salad

Ways to serve this asparagus salad

This salad is so versatile, you can serve it with just about anything! It’s up there in our list of our favorite salad recipes. Here are a few ways we’d recommend:

  1. As a main dish salad: Add cooked quinoa to make this asparagus salad a main dish salad for lunch or a light dinner.
  2. With salmon: It would be a great pairing for Lemon Dill Salmon or Easy Cedar Plank Salmon.
  3. Alongside pasta: Dishes that would work well: Creamy Cavatappi Pasta or Creamy Goat Cheese Pasta.
  4. With soup: Imagine it with this Vibrant Spring Soup for a springy luncheon or dinner party.
  5. With risotto: This would pair nicely with Easy Mushroom Risotto, adding a nice source of fiber.
Asparagus on baking sheet

Asparagus nutrition

Is asparagus healthy? You bet. There are lots of great things about eating this super vegetable; here are some highlights:

  • High in fiber: It’s a great source of fiber: 1 cup of cooked asparagus has 4 grams of fiber. (Source)
  • High in Vitamin K: It’s a great source of vitamin K, over 50% your daily requirement. Vitamin K is a nutrient involved in blood clotting and bone health (Source).
  • Relatively high in protein: It’s also high in protein for a green vegetable: 1 cup also has 4 grams protein. (Source) That’s a similar level to broccoli and potatoes.
Asparagus salad

Other ways to use asparagus?

Looking to add more asparagus to your life? Outside of this asparagus salad, here are some of our favorite ways to serve this veggie:

  • Easy Baked Asparagus An easy side dish that’s a hit with everyone! The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.
  • Roasted Asparagus with Lemon Or, bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
Dijon mustard dressing

This asparagus salad recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, omit the cheese and add chopped roasted salted almonds.

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Asparagus salad

Asparagus Salad with Feta


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.


Ingredients


Instructions

  1. Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
  2. Make the Sauteed Asparagus. Remove to a bowl until serving.
  3. Make the Dijon Mustard Dressing.
  4. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegetarian

Keywords: Asparagus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs.

This is one seriously delicious shaved asparagus salad. Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug. I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything […]

The post Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs. appeared first on How Sweet Eats.

This is one seriously delicious shaved asparagus salad.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything hit the fan and it’s too good not to share. If you’re still able to get produce (I am as of right now), grab some asparagus. It’s coming into season and wonderful right now. 

P.S. You can always also use frozen asparagus here too! It might not “shave” as pretty, but you can always just chop it up! 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

My oh my I’ve come a long way from the last time I made a shaved asparagus salad! That’s quite crazy if I do say so myself. 

It also seems like a lifetime ago.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

So let’s do this thing! Make a perfect shaved asparagus bowl that you’ll want for lunch AND dinner. 

First step? Shave the asparagus and toss it in a bowl. I find that depending on the thickness of the spears, I end up having a mix of shaved asparagus and chopped ends. Whatever works! Just chop them finely since we’re not going to cook this. 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Then! Then make a parmesan vinaigrette and toss the asparagus well. It will sort of marinate and get super delicious. Not to mention that the parm vinaigrette is practically drinkable. It’s freaking good.

We also have soft boiled eggs! If you’re not into those, use hard boiled. Or just throw a fried egg on top. Again, make it your own!

I’m very much into exclamation points today. I’m craving exclamation points.

So!

I love the soft boiled eggs because the buttery yolk also runs into the asparagus and turns into a silky dressing-like blanket. Gosh, eggs are just my favorite food of all time. 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Okay but that’s not even the best part!! It’s not. Just wait.

We’re going to do my garlic brown butter breadcrumbs and get them super crunchy… then sprinkle them all over the top of the salad. 

OH MY WORD.

The flavor. The texture! It’s all so good. Satisfying, delicious, crunchy, creamy and green. Because I desperately need some brightness right now.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Shaved Asparagus Salad

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Shaved Parmesan Asparagus Salad

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 4 large eggs
  • 1 pound asparagus, woody stems removed
  • 2 tablespoons diced shallot
  • 2 tablespoons freshly squeezed lemon juice or white wine vinegar
  • 1 teaspoon honey
  • 2 garlic cloves, minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons finely grated parmesan cheese
  • ¼ cup shaved parmesan cheese
  • breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

Instructions

  • To make the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  • To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.
  • In another bowl or measuring glass, whisk together the shallot, lemon juice, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
  • Pour a few tablespoons (enough to coat!) of the dressing over the shaved asparagus. Toss well and add more dressing as needed. Toss in the shaved parmesan.
  • Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired!
  • breadcrumbs
  • Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.

Notes

inspired by bon appetit

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Everything I want right now. Can this salad be my social interaction?

The post Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs. appeared first on How Sweet Eats.

Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette.

I promise this is not another boring butternut squash kale salad! It may look a little underwhelming, but just wait until you taste it. THE FLAVOR. Oh my, the flavor is so good.  This is one of those salads where you will think about the flavor the next day and want to make it again. […]

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

I promise this is not another boring butternut squash kale salad!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

It may look a little underwhelming, but just wait until you taste it.

THE FLAVOR.

Oh my, the flavor is so good. 

roasted butternut squash

This is one of those salads where you will think about the flavor the next day and want to make it again. It’s true.

lacinato kale with goat cheese

And! 

This is one of those salads that is almost too easy. It can surely be a great side dish – I feel like I’m always searching for a new kale salad! Just made another one last night for the super bowl – as a side to all the snacks. It’s accompanies most meals and kale salads always hold up great if you have leftovers.

But it’s also hearty enough that if you’re not starving, like on a day that you had a big lunch or you’d just like something lighter for dinner? It works. It’s filling and satisfying thanks to the squash. The pepitas bring the crunch and the goat cheese is so dreamy and creamy!

apricot vinaigrette

The dressing though! Oh this dressing. I became obsessed with this idea of jam dressing, especially apricot dressing. Which is hilarious because it’s not like I’m a huge fan of apricots or anything. But!

I just LOVE this vinaigrette so much.

Grab some apricot preserves and you can have this year round. It’s slightly sweet but also tart and just adds so much depth of flavor to the salad. And of course, you can use any jam that you’d like! This is one of my tips in my next book and I just couldn’t wait to share. Got jam? You can have an exciting and unique vinaigrette then too. 

Woohoo!

roasted butternut squash

Aside from the roasting of the squash, the salad comes together quickly and without fuss. I used lacinato kale here but you can always use curly green kale. Make sure to massage the kale with the tiniest drop of olive oil – it helps to remove the bitterness from the greens. It also allows them to be chewy in a GOOD way – not chewy in a tough way. You know?

It’s an important step that you can’t forget!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

All that’s left to add? The goat cheese and pepitas. Almost TOO easy, right? Sure, I could have added some dried fruit or a cucumber or an avocado. But I’ve really loved making these “base” recipes lately that allow me to enjoy great flavors AND possibly account for leftovers.

By that, I mean that this salad makes a great base. The flavors are not overly polarizing so you could add some leftover shrimp or chicken to this. You could even add a soft boiled egg or something like that for a little more ooomph. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

This salad is:

Crunchy

Chewy

Creamy

All the things!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

These are just my favorite kinds of recipes! HELLO DINNER. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

Butternut Squash Kale Salad

Butternut Squash Kale Salad

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

  • 3 cups cubed butternut squash, (about 1-inch cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 head lacinato/tuscan kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 to 3 ounces goat cheese, (crumbled)
  • ¼ cup roasted pepitas

apricot vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!

apricot vinaigrette

  1. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

In it for meatless monday!

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

Fennel Orange Salad

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette. Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it. What’s in this fennel orange salad? Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

Fennel orange salad

Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it.

Fennel Orange Salad

What’s in this fennel orange salad?

Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed this salad as a green salad featuring that well-known pairing. Here’s what’s in this fennel orange salad:

  • Oranges: Use a mix of blood orange and Cara Cara for the best color and flavor contrasts. You’ll use a fancy technique to “supreme” the orange into sections (see below).
  • Fennel: Grab a bulb of fennel in the produce section! Learn more about fennel here.
  • Leafy greens: Use whatever type of baby greens you’d like! It’s nice to have a mix to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure to use some other milder greens or lettuces for contrast.
  • Shallot & pistachios: Shallot is a milder version of red onion: here it’s thinly sliced into rings. Crushed pistachios add a little crunch and texture.
  • Citrus vinaigrette: Top it all off in a homemade citrus salad dressing.
Citrus vinaigrette

Important: don’t section the orange with your fingers!

OK, before we start! Do not section the oranges with your fingers and throw the sections on top. This method is great for snacking, but a no-no for salads. Why? Sectioning the orange with your fingers keeps on the pith, which makes it very hard to eat with a knife and fork. For salads, there’s a different method entirely for sectioning an orange. It’s called…surpreming.

Yes, that’s right! There’s a fancy French method for cutting an orange for a salad called “cutting an orange into supremes”. It makes for perfectly peeled sections without the pith that are easy to eat! These are lovely for salads like this fennel orange salad or our Simple Citrus Salad.

Step 2: Cut off the peel

How to cut an orange…into supremes!

Here’s the basic concept, which you can find at How to Cut an Orange:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
  • Step 3: Cut away a segment (inside the membrane lines). Cut right on the inside of each membrane line to remove a segment. You don’t want to cut right on the membrane, but just inside of it. Make the two angled cuts, and the segment will pop right out.
How to cut an orange into supremes

Top it off with citrus salad dressing!

The last part of this fennel orange salad is a zingy citrus salad dressing that seals the deal. It features both orange and lemon, but it’s well balanced and is the perfect dressing to elevate the salad to a “next level” side dish. Here’s what’s in it:

  • Orange juice + zest
  • Lemon juice
  • Dijon mustard
  • Maple syrup
  • Olive oil

You’ll whisk the first four ingredients together, then whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. It’s perfect for this salad, or throw-together salads on weeknights!

Fennel orange salad

What this fennel orange salad goes with? Everything.

This fennel orange salad is so darn versatile, it’s one of our new favorites! It’s right up there in our green salad hall of fame, with this Favorite Chopped Salad, Easy Arugula Salad, and Spinach Apple Salad. Here are some great recipes that would pair well:

This fennel orange salad recipe is…

Vegetarian, vegan, plant based, dairy-free, gluten-free.

Print
Fennel orange salad

Fennel Orange Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.


Ingredients

  • 1/2 recipe Citrus Vinaigrette
  • 1 fennel bulb
  • 1 large shallot
  • 2 small oranges: blood orange or Cara Cara
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)*

Instructions

  1. Make the Citrus Vinaigrette.
  2. Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
  3. Cut oranges into sections or “supremes” following How to Cut an Orange.
  4. To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.

Notes

*Use whatever type you’d like! It’s nice to use a mixture of greens to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure they’re mixed with some other milder greens. Mixed lettuces are also nice, as they add a refreshing crunch.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Fennel Orange Salad, Orange Salad, Citrus Salad Dressing, Citrus Vinaigrette,

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes