Tag Archives: dijon

Kale Cherry & Pecan Salad

12 Wednesday Dec 2012

Posted by in Easy, Entertaining, Healthy, Main Dish, Salad, Side Dish, Uncategorized, Weeknight Meals

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This recipe will definitely be filed under the “fancy dinner salads” category. It’s simple, yet elegant…and tasty! I have never really liked kale…but I found some “baby kale” at the store and just went for it…There seems to be a lot of different types of kale out there, and I am by no means an expert, so please, if you know more, enlighten me…

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I seriously can’t wait to eat this salad again (most likely for lunch tomorrow) and I’m wondering if I will like kale any other way…the pairing with the goat cheese, cherries, and dressing is just perfect.

Kale Salad

Kale Cherry and Pecan Salad

makes 4 small or 2 large servings

adapted from The Smitten Kitchen Cookbook

for the salad:

  • 5 ounces (entire package pictured above) baby kale
  • 4 ounces (about 4 medium-large) radishes
  • 1/2 cup dried cherries
  • 1/3 cup candied pecans, you can coarsely chop, but I kept them whole
  • 2 ounces soft goat cheese, chilled and crumbled
  • salt and pepper for topping
  • for the dressing:
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine (or apple cider) vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • salt and pepper to taste

Wash kale and allow it to dry by spreading it out on a paper towel. Tear kale into bite sized pieces and place in a large salad bowl. If you are using baby kale, you can keep them whole if you like. Thinly slice radishes and add to the bowl.  Add the dried cherries, candied pecans, and goat cheese crumbles.  Sprinkle with salt and pepper.

To make the dressing, in a small bowl whisk together olive oil, vinegar, mustard, and honey.  Whisk until smooth and the oil is well incorporated into the mixture.  Drizzle the dressing over the salad and toss together insuring that all of  leaves are coated in dressing.  The salad is delicious to eat immediately, but is even better after its rested for 20 minutes, allowing the leaves to become tender.

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Lemon Dijon Vinaigrette

12 Monday Nov 2012

Posted by in Easy, Healthy, Salad, Sauces, Uncategorized, Weeknight Meals

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A perfect impromptu meal: Grilled Chicken with an arugula salad. The Lemon Dijon Vinaigrette perfectly pulls it all together.

Seriously, why does anyone buy salad dressing from the store? One of the most simple and satisfying dinners, made on a whim.

Recipe

Lemon Dijon Vinaigrette

From Barefoot Contessa

Ingredients

  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 11/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Asparagus with Mustard Vinaigrette

06 Wednesday Jun 2012

Posted by in Easy, Grilling, Healthy, Sauces, Side Dish, Weeknight Meals

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Easy enough to make for a beach BBQ, and almost too elegant for paper plates…

I remember back in the day when I hated asparagus (there was a point in my young age when I pretty much hated everything except for toast and milk). The day I finally decided to man up and give them another shot was a new beginning. My aunt made the super skinny spears with just a little olive oil and salt and pepper, and everything changed.

I realized this vegetable wasn’t the devil, and not only were they good with just a little EVOO love, there were so many other asparagus recipes out there! I still refuse to buy asparagus if they are really thick…maybe I am an asparagus snob.

This recipe is pretty standard – cook the asparagus in whatever way works for you, then pile on this amazing mustard sauce. The sauce will go well on other things too – pork, chicken, fish, etc….but it is really damn good on asparagus.

RECIPE

Asparagus With Mustard Vinaigrette

  • 1 1/2 pounds large or medium asparagus
  • 1 small shallot, finely diced
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely cut chives.

1. Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.

2. Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.

4. Heat grill to medium. Brush olive oil on asparagus, and grill until tender, about 6-10 minutes depending on your grill. If you do not have a grill: In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.

5. To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Sprinkle with chives if you wish.

Yield: 4 to 6 servings.

Adapted from the New York Times.