Tuesday, January 10, 2006

heirloom tomato salad with pickled onions


Summer and fall months are unusually good to tomatoes letting them ripen until the fruit is so full of sugar, it requires no background on which to rest it. To me, often, salad greens upstage the tomato itself, often the main star of the dish. I’ve been known to bite into a tomato or two and eat them straight up, as one would an apple.

Or at times, I’ve sprinkle a little Maldon sea salt onto it, and relish every bite. The sweet and the salty in one taste.

However, most people think me funny for allowing my summer tomatoes to be divas all on their own. Sometimes, I would be asked if I had run out of mixed greens. I’d say no and then find myself greeted by a confused look. Why just the tomatoes?

Well, for those who cannot imagine the tomato without its leafy friends, this simple salad should do the trick. Mixed greens, tomatoes, and red onions soaked in a solution of apple cider vinegar and sugar. All tossed together with the best balsamic and extra virgin olive oil you can find, and sprinkled with crushed, black pepper.

For those of us who are missing the summer produce – this is the salad to get us through the cold wintry months.

Continue reading heirloom tomato salad with pickled onions.

Thursday, January 5, 2006

apple celery salad with candied pecans

Salad - Apples & Celery - Pecans

I was in the mood for a nice, fruity salad a little while back. But I was growing tired of leaves in my salads – arugula, spinach, lettuce. Been there, done that.

I wanted a salad that focused on things other than the green leaves. I wanted it to have a bit more substance and fill to it. And I wanted a crisp bite without the overbearing taste.

Radish never turns down apples in her salad (well, maybe she does, but rarely) but at the same time, I didn’t want to recreate a Waldorf – no blue cheese to overtake the fruit. I liked the idea of nuts, but I wanted them to add some sweetness, so they would have to be candied.

The BF was ecstatic to finish a generous bowl saying that it made for a perfect complement to the baked rainbow trout I made. I was just excited to watching him devour the mix, realizing this was a keeper of a recipe.

Continue reading apple celery salad with candied pecans.