Lesley Stile's Original Recipes – Salads

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Autumn Greens w/ Apples, Walnuts and Citrus Dressing

Autumn is a great time for greens of all kinds as they love the cooler weather and thrive in it. Crisp, sweet and full of flavor they are good in any combination anytime! This is especially good as apples and walnut are in season and abundant at the farmers’ markets. Blue cheese is a great addition too.

½ head of romaine lettuce, washed and torn
½ head of red leaf lettuce, washed and torn
2 cups of arugula, cleaned
1 apple of choice, sliced
½ cup fresh toasted walnuts, chopped
½ cup crumbled blue cheese
2 tablespoons lemon oil
2 tablespoons seasoned rice vinegar
Salt and pepper to taste


 

Mix greens together in a salad bowl. Toss in apples and walnuts. Sprinkle on oil and vinegar, salt and pepper and toss. Garnish with cheese. Serves 4 to 6.

 

Beets with Goat Cheese, Walnuts and Apples

2 beets, cooked, peeled and sliced a ¼ inch thick
1 apple, peeled and sliced and tossed with ½ t lemon juice
½ cup toasted walnuts, chopped
3 to 4 ounces goat cheese, crumbled
2 handfuls mixed baby greens
salt and pepper

Vinaigrette

2 T sherry vinegar
¼ t salt
3 T olive oil
3 T walnut oil
Shake ingredients in a screw top jar

 

Place all other ingredients in a large salad bowl and toss gently with vinaigrette. Season with salt and pepper.

 

Blue Cheese, Herb and Yogurt dip for Crudités

½ pound good blue cheese
2 cups plain yogurt
3 tablespoons assorted chopped fresh herbs
2 cloves fresh garlic
2 tablespoons seasoned rice vinegar
Zest and juice of 1 lemon
Salt and pepper to taste

 

Place all in food processor and pulse for a minute or 2. Adjust seasonings. Makes 3 cups.

 

Citrus and Avacado Salad

1 pound mixed baby greens salad
2 orange, peeled and sliced
1 large grapefruit, peeled and sliced
1 large avocado, peeled and sliced
2 tablespoons olive oil
2 tablespoons fruited balsamic vinegar
Kosher salt and freshly ground pepper

 

In a salad bowl combine the lettuce with the citrus and avocado and lightly toss. Add the olive oil, vinegar and salt and pepper to taste and toss lightly again.
Serves 4.

 

Cucumber, Corn, Feta and Tomato Salad

2 medium sized cucumbers, peeled, seeded and sliced
2 ponds of heirloom tomatoes cut up
2 ears of fresh corn cut off the cob
½ bunch fresh basil, chopped
½ cup crumbled feta cheese
2 cloves of fresh garlic, peeled and chopped
Juice and zest of 1 orange
2 tablespoons of extra virgin olive oil
2 tablespoons of seasoned rice vinegar
Kosher salt and freshly ground pepper

 
Toss all ingredients together in a bowl, season w/ salt and pepper and serve immediately.
Serves 4 to 6.

 

Cucumber, Corn and Tomato Salad

2 medium sized cucumbers, peeled, seeded and sliced
2 ponds of heirloom tomatoes, cut up
2 ears of fresh corn, cut off the cob
½ bunch fresh basil, chopped
2 cloves of fresh garlic, peeled and chopped
juice and zest of 1 orange
2 tablespoons of extra virgin olive oil
2 tablespoons of seasoned rice vinegar
kosher salt and freshly ground pepper

 
Toss all ingredients together in a bowl, season w/ salt and pepper and serve immediately.
Serves 4 to 6.

 

Free Form Tart

Take a sheet of puff pastry and roll out a little bit. Place on a baking sheet. Slice up about 4 cups of fruit and place in the middle of the puff dough. Roll up sides around fruit leaving a bit of a hole in the center. Brush all with egg wash and sprinkle with rough sugar. Chill in reefer for about an hour. Bake at 425* for about 20 minutes until the dough is nice and brown and the fruit is bubbling up around the hole.

 
 

 

Grapes w/ Fresh Pecorino and Basil

2 pounds assorted grapes, washed and cut in half
1 pound fresh Pecorino cheese, cut into small cubes
1 bunch of basil, chiffonade
3 tablespoons good olive oil
kosher salt and freshly ground pepper

 

Toss all together in a bowl and serve.

 

Lemon – Cumin Vinaigrette

¼ cup of fresh lemon juice
2 tablespoons of seasoned rice vinegar
¾ cup of extra virgin olive oil
2 tablespoons of freshly toasted and ground cumin seed
1 tablespoon of chopped fresh garlic

 
Whisk all together in a bowl and season with kosher salt and freshly ground black pepper.

 

Lesley’s Waldorf Salad
I do not like the taste of mayo and mini marshmallows messing up the flavors of amazingly crisp, sweet, juicy autumn apples so I use yogurt and a drop of vanilla instead. Current crop carrots, raisins (dried grapes) as well as fresh almond and walnuts make this a great salad on the merit of the ingredients alone! When they are in season in early autumn you can also add fresh grapes into the mix for an amazingly sweet, crunchy addition.

3 crisp, sweet apples of your choice, cored and sliced thin
½ cup toasted almonds, chopped
½ cup toasted walnuts, chopped
2 carrots, peeled and grated
2 ribs celery, sliced
½ cup dried grapes of your choice
1 cup plain yogurt
2 tablespoons local honey
1 teaspoon vanilla
1 lemon
¼ teaspoon sea salt
Lettuce leaves

 

In large salad bowl, mix together yogurt, peel and juice from lemon, honey, vanilla and salt. Add in apples, nuts, raisins, carrots and celery. Serve on a lettuce leaf. Serves 4 or 5.

 

Napa Cabbage Salad w/Fuyu, Feta and Lemon Oil

1 head of Napa cabbage, thinly sliced
1 Fuyu persimmon, quartered and sliced thin (substitute Satsuma Mandarins in winter)
4 scallions, thinly sliced
¼ cup chopped fresh cilantro
¼ cup crumbled feta
2 tablespoons of Big Paw Lemon Oil
1 tablespoon of Big Paw Blond Balsamic
Sea salt and pepper

 

Toss everything together in a bowl.

 

Pesto Vinaigrette

1 bunch basil, chopped
1 bunch parsley, chopped
2 cloves garlic
1 lemon, peel and juice
½ cup rice vinegar
½ cup olive oil
2 tablespoons chopped walnuts
2 tablespoons grated parmesan cheese
Sea salt and pepper

 

Place all in blender and blend until smooth. Makes 1 ½ cups.

 

Quinoa Salad w/ Fresh Corn and Tomatoes w/ Pesto Vinaigrette

3 cups cooked quinoa
1 cup fresh corn cut off the cob, raw
2 large heirloom tomatoes cut up
½ cup Pesto vinaigrette
Sea salt and pepper

 

Toss all together in bowl and season to taste w/ sea salt and cracked pepper. Serves 4.

 

Quinoa Salad w/ Spinach, Arugula, Pomegranate Seeds and Feta

2 cups quinoa
2 cups arugula
2 cups spinach leaves
1 pomegranate, seeds (arils) separated
½ cup feta, crumbles
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar
Salt and pepper to taste

 

Cook quinoa as directed on box. When still a bit warm, toss in spinach, arugula, seeds and feta. Toss in olive oil and rice vinegar. Mix well. Season with salt and pepper. Serves 4.

 

Roasted Beet and Orange Salad

4 medium sized beets
1 Cara Cara orange
1 blood orange
1 navel orange
3 tablespoons olive oil
2 tablespoons seasoned rice vinegar
¼ cup crumbled chevre or feta
3 cups assorted salad greens
Salt and pepper to taste

 

Wash beets and remove stem end and root tail. Rub with 1 tablespoon of the olive oil and season with salt and pepper. Place in baking dish, cover and roast at 350 for about 45 minutes to an hour until beets are easily pierced with a knife. Let cool until you can easily handle them. Peel, quarter and slice the quarters about ¼ inch thick.
Peel and slice the oranges. Place greens in a bowl. Toss in the beets, oranges and goat cheese. Drizzle remaining olive oil and rice vinegar over. Season with salt and pepper and gently toss to mix all.
Serves 4.

 

Sautéed Assorted Greens w/ Golden Raisins and Pinenuts
Seasonally there is any number of amazing vegetables available at the farmers’ market right now. I am especially partial to winter red Swiss chard lusciously sautéed with good olive oil, fresh garlic and this years crop of golden raisins. This identical application works equally awesome with broccoli rabe and rappini with much importance in never forgetting the ever beautiful red Russian kale. Why not mix them all together and see what happens? These greens are really quite similar to any number of Greek goddesses in that they are beyond sexy in flavor and are the iron fists of the cold weather nutritional world. Their colors are all over the rainbow and they are loaded with calcium, iron and fiber only to name a few of their attributes.

1 bunch chard, washed and sliced thin
1 bunch red kale, washed and sliced thin
1 bunch dino kale, washed and sliced thin
1 bunch mustard greens, washed and sliced thin
3 cloves garlic, chopped
¼ cup dried grapes
¼ cup toasted Pinenuts, walnuts or almonds, chopped
3 tablespoons olive oil
3 tablespoons veggie stock
Salt and pepper to taste

 

Heat olive oil in a sauté pan and add all the greens with the garlic. Saute for 3 minutes and add the raisins, stock and nuts. Saute for 5 minutes and season with salt and pepper

 

Syrian Fatoush Salad

1 head of romaine lettuce, washed and torn
2 medium sized cucumbers, peeled, seeded and diced
1 basket of cherry tomatoes cut in half
1 small red onion, sliced into small half moons
½ bunch of fresh mint, chopped fine
½ bunch fresh cilantro, chopped fine
½ cup feta cheese, crumbled
1 cup of pita chips
½ cup pitted kalamata olives chopped.

 
Toss all together in a large salad bowl with Lemon – Cumin Vinaigrette

 

Warm Brussels Sprout Salad w/ Pancetta and Hard Cooked Egg

1 pound fresh Brussels sprouts, quartered
1 bunch green onions, sliced
½ cup cooked and crumbled pancetta
3 hard cooked eggs, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons Dijon mustard
3 tablespoons seasoned rice vinegar
2 tablespoons honey
2 tablespoons olive oil
Salt and pepper to taste

 

Place sprouts, pancetta, eggs, scallions and thyme in salad bowl. Heat oil, mustard, vinegar and honey in a sauté pan and whisk together. Bring to a simmer and pour over salad. Toss, season with salt and pepper and serve immediately.

 

Warm Butternut Squash and Goat Cheese Salad

1 large butternut squash, peeled, seeded and cut into ½ inch squares
6 ounces goat cheese
3 tablespoons balsamic vinegar
5 tablespoons olive oil
Kosher salt
Mixed seasonal lettuces like arugula, red romaine, Lola Rosa…
¼ cup toasted almonds, roughly chopped (always buy at a farmers market to avoid sprays on almond meats)
¼ cup raisins (always buy at a farmers market for the freshest ones)

 

Toss the squash in a bowl with 2 tablespoons olive oil and kosher salt. Roast in a 400* oven for 20 minutes.
In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season with salt and serve while squash is still warm. Serves 4.

 

Watermelon, Basil and Feta Salad w/ Balsamic Vinegar
This may sound nuts as a salad but you have to try it to taste how luscious basil and watermelon can be together. Adding the feta and balsamic even out the sweet, sour, bitter and salty flavors.

One small watermelon will make enough salad for 10 to 12 people so you can double the recipe for a crowd.
½ of a small watermelon, peeled and cubed
20 basil leaves, sliced thinly
½ cup feta cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoons olive oil
kosher salt

 

Toss watermelon and basil in a bowl. Mix in vinegar and olive oil and lightly toss. Mix in feta and season with salt.
Serves 6.

Water melon is also great in smoothies. You can freeze it and use as the ice so as not to water down the flavor. Same goes for strawberries and pineapple too.  Put a cup of yogurt into a blender. It can be vanilla or plain. Add about a cup of cut up watermelon and a few whole strawberries. To make it a little sweeter, add a tablespoon of your favorite jam. Add about a ¼ cup of orange juice and blend it up. This will make about 3 cups of smoothie. Jamba juice eat your heart out.

 

 

 

 

 

 

 

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