White Salad

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Since so many of you loved my last salad post I decided to share another one which has been a huge hit for me over the years at many Spring/Summer events. It was served yesterday at my family’s Easter dinner as a first course. Inspired by a dish I had in a now defunct Ogunquit eatery over ten years ago, this salad is a crisp, healthy, different addition to any menu! Delicious! Enjoy!

White Salad

2 whole endive, chopped

1 bunch napa cabbage, chopped

1 large fennel bulb, sliced very thin with a mandoline

3-4 stalks celery, sliced very thin with a mandoline

1 medium sized daikon radish, sliced very thin with a mandoline

Parmesan cheese, shaved

 

Dressing

1/2 cup extra virgin olive oil

1/3 cup champagne vinegar

squirt of fresh lemon juice

pinch of herbes de provence

1 tbs. dijon mustard

1 tbs. nutritional yeast

salt and pepper

 

Blood Orange Salad

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As many of you know one of my favorite things to do when I’m not working at the acupuncture office is to find healthy recipes with new and delicious ingredients. I find myself sharing many of these recipes with you individually. Now, I’ll be sharing some of my more successful recipes with you all over the next few weeks in blog posts and in the business’s Facebook page. Enjoy!
Blood Orange Salad
– 1 box arugula or mâché (aka lamb’s leaf lettuce)
– 1 bunch frisée, chopped
– 3 blood oranges, peeled, pith removed and sliced into sections
– 1 large or 2 small fennel bulbs, thinly sliced (I use a mandolin)
– 1/2 cup chopped roasted pistachio nuts (Trader Joe’s has these)
– 2/3’s cup crumbled goat cheese
– 1/4 cup chopped fresh dill weed
Dressing
1/2 cup extra virgin olive oil
1/3 cup pistachio oil
1/3 cup champagne vinegar
1 tbsp. orange juice
1 shallot finely chopped
1 tbsp. good Dijon mustard
2 tsp. nutritional yeast flakes
1 tsp. dried Herbes de Provence