Posts Tagged ‘Salad’

Watermelon and Arugula Salad with Toasted Halloumi

July 21st, 2011

Halloumi with arugula and watermelon salad

I have been dying to grill up some halloumi ever since I saw package of it at the Creative Cleaver.  I’ve only ever had it in coastal restaurants before now, and it’s great to be able to toast some up at home.  I can see myself serving smaller squares as appetizers at my next party – or maybe skewering grilled cubes on toothpicks along with watermelon and tomatoes.

For my first homemade halloumi dish, I paired the cheese with a simple watermelon and arugula salad.  The crispness of the salad really set off the warm crunch of the cheese.

1/4 cup lemon juice
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1/4 cup olive oil
salt & pepper

a few handfuls of small arugula leaves
1/8 of a seedless watermelon, cut into small cubes
1/3-inch thick slices of halloumi

In a medium-sized bowl, whisk the mustard into the lemon juice and vinegar.
In a thin stream, slowly pour in the olive oil, whisking madly to incorporate.
Toss in the arugula and watermelon.
Season to taste with salt and pepper

In a small frying pan, without oil, grill the slices of halloumi over medium heat.
After two minutes of frying per side, serve over the salad.

Broccoli Salad with Grilled Tofu

June 14th, 2011

Dinner outside

My patio furniture is out, my flower pots are overflowing – must be time to start eating dinners outside.

Spicy Grilled Tofu

1 block of extra-firm tofu, sliced in half horizontally
1 tbsp fish sauce
2 tsp Sriracha sauce
1 tsp fresh ginger, grated
2 tbsp rice vinegar
2 tbsp canola oil

Take the half block of tofu, wrap it in a smooth cotton napkin and press it with something heavy for at least 15 minutes to remove excess moisture. (I use a wide-bottomed jug of water from the fridge)
Mix together the rest of the ingredients to form a spicy marinade.
Once the tofu is sufficiently squashed, lay it in the marinade for at least 30 minutes, turning over ever 5 minutes or so.
Heat up the barbecue.  Once it’s nice and hot, smear on some canola oil and grill the tofu.
As the tofu is grilling, flip with a quarter turn every 1-2 minutes to make pretty grill marks.

Grilled tofu with broccoli salad

Broccoli, Tomato and Chick Pea Salad

1 crown of broccoli, cut into florets
2-3 Roma tomatoes, cut into chunks
1 can chick peas, drained and rinsed
2 green onions, thinly sliced
1 tbsp Dijon mustard
2 tbsp fresh parsley, minced
2 tbsp red wine vinegar
2 tbsp olive oil
salt & pepper

Steam the broccoli florets until tender-crisp. As soon as they are done, rinse them in icy cold water to stop the cooking process.
In a large bowl, whisk together the green onions, mustard, parsley, vinegar, oil and seasonings.
Stir the dressing and vegetables together and let chill in the fridge for at least 30 minutes (or overnight).

FARM (finally)

May 3rd, 2011

After wanting to visit for the past two years, I finally made it to Calgary to have lunch at FARM, Janice Beaton’s sweet little bistro.  It was a late lunch – 2:00pm – so I’d missed out on the sandwiches.  No worries there, as the salads looked like the perfect meal for the first epically sunny day of spring.

Salad at FARM

I had the spring salad, which featured Broxburn cherry tomatoes, crispy torn croutons, pickled red onions and thin slices of fresh asparagus and green beans.  The dressing was buttermilk-based – perfect with the chunks of 3 year cheddar that replaced the salad’s usual smattering of feta.

The restaurant’s decor is casual and homey, with blackboard menus and kitchen-style chairs.  As I was on a quest for shoes and didn’t have a cooler to safely transport any food purchases, I skipped the temptations of the attached cheese shop.  This also kept me from breaking out into any long-winded, Monty-Python-inspired speeches.  Next time, I’ll come properly equipped to bring home some of the local cheese and sausage and make the most of the Janice Beaton experience.

Farm on Urbanspoon

Greens with sweet oranges

December 27th, 2010

Citrus green salad

My mom always likes to serve a green salad before big meals.  Usually my sister or I are drafted into plating and dressing the salads while the parents finish up the hot dishes.  This year’s pre-turkey salad was entirely my mom’s creation: fresh baby greens topped with mandarin orange chunks and almonds with a sweet, creamy dressing.

1 box baby salad greens
3 mandarin oranges, peeled
1/2 cup slivered almonds

1/2 cup mayonnaise
juice of 1 lemon
2 tbsp rice vinegar (more if you like your dressing tart)
1 tbsp white sugar
salt & pepper to taste

Place a handful of greens on each salad plate, or put all of them in a wide salad bowl.
Separate the oranges into segments and cut each segment in half.
Spread the almonds out in a glass pie dish or deep plate and microwave for 1-2 minutes, until golden brown. (this can be done well ahead of time)
Top the greens with the oranges and almonds.

In a small bowl, whisk together all the dressing ingredients.
Pour the dressing over the salad and add a last-minute grind of fresh black pepper.

Summer Dishes

August 9th, 2010

A bit of an update on the things I’ve been making recently:

First steak

I finally bought my very own barbecue!  Last night, I threw down a thick little steak and a couple of portobello mushrooms.  Great stuff.

Summer salad

My summer veg pots are coming along nicely.  My tomato plants are crammed full of little green babies, and my lettuce is finally far enough along to pick.  The raspberry bushes are producing a bumper crop – along with some goat cheese from the market, I can pull together a nice little lunch from the yard.


Before my parents left for the coast (maybe they’ll bring me a salmon…) my mom made a big batch of borscht, my favourite summer soup.  This batch was made using the recipe in the Rebar cookbook, with lots of white beans and fresh dill.  Probably the most amazing version I’ve ever had.

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