edited by SOPHIE BIRD
With the warm summer months upon us, nothing is quite like a salad. From those composed of fresh leafy greens to those featuring grains and/or other vegetables, the salad is a quintessential dish for those hot days when heavy foods just won’t do. Better yet, many of the necessary ingredients are available fresh at local Bloomington farmers markets.
Here, Bloom has gathered three salad recipes from Chef David Davenport and Jan Bulla-Baker of the Bloomington Cooking School. These recipes appeared in Bloom’s “Recipe of the Week” and “Recipe of the Month” series, which were staples on the Bloom website, magbloom.com, for many years. We hope you enjoy.
Green Bean and Friends Salad
1/2 pound orzo
1/2 pound green beans
1/3 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
2/3 cup fresh dill
2 cups English cucumber
1 bunch green onion
1 fennel bulb
1 cup pecans
Crumbled feta cheese, to taste
Salt and pepper, to taste
- Cook the orzo to package instructions and let cool.
- Trim off the ends of the green beans and blanch the beans in boiling water for 1 minute. Then cool in cold water and cut into short segments.
- Using a food processor, combine the olive oil, vinegar, lemon juice, and dill.
- Chop the cucumber, green onions, fennel, and pecans.
- In a large bowl, mix together the beans and all their friends.
- Top with feta and taste for salt and pepper.
Quinoa Salad with Lime Dressing
Do not make dressing more than a day before salad.
1/3 cup olive oil
1/2 tablespoon fresh lime juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/4 teaspoon good paprika
1/4 teaspoon garlic powder
Salt, to taste
Pepper, to taste
Honey, to taste
- Place all of the above ingredients into a pitcher (or blender).
- Thoroughly whip together using a hand mixer (or blend).
- Taste for salt, pepper, and honey and adjust.
Best served same day.
Five servings of the lime dressing 4 cups raw quinoa
2 bunches green onions
1 large red bell pepper
1 bunch Italian parsley
1 cup pecans
10 ounces grape tomatoes
1. Cook the quinoa to package directions (without flavoring) and leave to cool.
2. Chop the green onion, bell pepper, parsley, pecans, and tomatoes.
3. Mix all ingredients together in a large bowl, pouring the lime dressing on top.
Vinaigrette Dressing with Candied Walnuts
4 tablespoons Dijon mustard
6 tablespoons balsamic vinegar
3 teaspoons basil, oregano (more if fresh)
1 cup olive oil
1 cup canola oil
1 teaspoon sugar, or to taste
Salt and pepper to taste
- In a medium bowl, combine mustard and vinegar using a fork or wire whisk. Add seasonings.
- Continue beating while slowly pouring in oil. Adjust seasonings to taste.
- May be refrigerated for later use. Whisk just before serving and pour atop lettuce mixture or your favorite salad.
1/3 cup packed brown sugar
2 tablespoons butter
1/4 cup water
Large pinch salt
1 1/2 cups walnuts
- Combine brown sugar, butter, water, and
salt in a skillet. Bring to a boil while whisking.
- Boil 1 minute. Add walnuts and stir.
- Toss until syrup forms a glaze on the nuts, which will be about 3 minutes.
- Transfer nuts to a sheet of aluminum foil, separating the nuts quickly, to let cool.
- Top lettuce mix or your favorite salad with desired quantity of nuts.
LETTUCE MIX/ SALAD
Mix one part romaine, one part bibb, and one part mixed greens. Add vinaigrette dressing and candied walnuts to taste.