Well summer is finally here and I’m hoping it stays warm – the cold temperatures lasted way too long this year. I got out on the water for my launch job in May and was still wearing layers of clothes and my gloves. Aaugh.
When it comes to eating, I know that whenever I have a burger, sandwich or anything grilled outside, I want some sort of salad-type side dish. I assume most of us do. And I like those salads to deliver a lot more flavor than the simple tossed variety of greens, tomatoes and cucumbers with Ranch dressing (nothing against Ranch dressing – I like it) 😊.
There are hundreds of tasty recipes out there to try and most very easy to make, which we want over the summer so we can spend more time relaxing. Shaved brussels sprouts started becoming more popular years ago and I just love them in a salad. And anything where I can add some fruit. I also love a tasty every-day cole slaw and will often put right in the sandwich.
Hold on, I think I hear buzzing in my kitchen…Yup somehow a bee came in…sadly, for his family, a bee no more.
Anyway – following are two of my favorite ‘fancy’ side salad recipes and then the recipe for my favorite everyday Cole Slaw. I hope you enjoy them.
Shredded Brussels Sprouts Salad
1/2 Tbs. olive oil
2 oz. thinly sliced prosciutto, cut into ½-inch strips
2 Tbs. toasted walnut oil
2 Tbs. balsamic vinegar, preferably white
1 tsp. Dijon mustard
Kosher salt and freshly ground
Black pepper
1 Ib. Brussels sprouts, shredded in a food processor or thinly sliced
2 medium oranges, cut into segments and then halved crosswise
3 Tbs. finely chopped toasted walnuts
1 Tbs. finely chopped fresh flat-leaf parsley
In a small skillet, heat the olive oil over medium-high heat until shimmering. Add the prosciutto and cook until crisp, about 5 minutes, then transfer to a paper-towel-lined plate to cool. In a small bowl, whisk the walnut oil, vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper.
Bring a large pot of well-salted water to a boil. Add the sprouts and blanch until crisp-tender, about 2 minutes. Drain and pat dry with paper towels. Transfer to a large bowl, and cool to room temperature.
Once cool, add the orange segments, nuts, and parsley, and gently toss with the vinaigrette. Transfer to a serving bowl and crumble the prosciutto over the top. Serves 6-8
Apple, Fennel and Cabbage Slaw
2 Tbs. of fresh lemon juice
1 Tb. lemon zest
1/2 tsp. Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup of extra-virgin olive oil
1/2 medium head of green cabbage
1 green apple
1 medium fennel bulb
3 oz. of trimmed watercress (5 cups loosely packed)
1/3 cup of toasted pecans
In a small bowl, whisk together the lemon juice and zest, mustard,1/2 tsp. of salt and 1/4 tsp. of pepper. Slowly add the olive oil, whisking to emulsify.
Core and cut cabbage half in half. Then thinly slice to make about 6 cups. Using a mandoline shave the fennel and apple into very thin slices. Place all in a serving bowl and gently toss with the dressing. Season to taste with salt and pepper. Sprinkle the pecans on top before serving. Serves 4-6
My Favorite Cole Slaw
1 small head of green (or red) cabbage
1 cup mayonnaise
1/2 cup of sour cream
1 Tb. of sugar
1 Tb. of horseradish
Juice of 1 lemon
1 Tsp. of dry mustard
Salt and fresh ground pepper to taste
Thinly shred or chop the cabbage and place in a serving bowl. Mix all the dressing ingredients together and pour over the cabbage. Toss together and chill for at least an hour. Serves 4-6
Enjoy the summer!!