My Favorite "Fancy" Salad

As I mentioned in my post about the Easy Candied Walnuts, I adore a well made salad. I love starting my meal with it or making a meal of it (especially in the summer time), but there are certain requirements, that are important to make a salad go from decent to showstopper. 

First off, only choose the highest quality ingredients, trust me, it really makes a HUGE difference in taste. Iceberg lettuce is a big no-no in our house. The only place for it in my opinion is the inside of a taco. It is pretty much tasteless to me and I don't waste my time with it. I love red-leaf lettuce since it so readily available year round, but assorted spring greens (if I can get organic) are just as lovely of an option. Another must, flavorful tomatoes. Again, unless it is prime tomato season and I can get my hand on locally grown, juicy tomatoes, I stay away from adding them to my salads. In that case, I go with a consistent tasting grape or cherry tomato, those usually do not disappoint. Another important ingredient in my salad is onions. I love the taste of red onion, but scallions will do in a pinch as well.

A good salad dressing is also a must, and I always prefer homemade over store bought. I was raised on vinaigrette style dressing, which is what I still prefer to this day. Just keep in mind that less is more in terms of dressing and a little drizzle is usually all you need. Your toppings are what take an ordinary salad to extraordinary height and your options to customize are endless. I tend to go with a mix of cheese (I love a soft goat or blue cheese, which works with most greens and fruit), dried or fresh fruit (depending on the season), and last but not least, a little crunch from some nuts or seeds.

Today's version is one I've been making over and over and my family just can't enough of it. The combination of sweet, tart, crunchy and smooth is one that works every time. It starts with red-leaf lettuce, grape tomato and red onion. A homemade pomegranate-balsamic vinaigrette (recipe to follow) along with dried cherries, goat cheese (I love the Pampered Goat cheese, which I find at my local Costco) and candied walnuts round out this amazing flavor combination. I happen to think that it does not just taste wonderful, but is equally stunning to look at. The recipe is not really a recipe, look at it as as guideline and you'll be the judge of how much you add of each of the ingredients. If you like a good tasting salad, I hope you'll give this one a try and it turns into one of your favorites as well!

My Favorite "Fancy" Salad

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

1 head red leaf lettuce or assorted mixed greens, cleaned

Red Onion, finely sliced

Grape or Cherry Tomatoes, cut in half

Pomegranate-Balsamic Vinaigrette (Recipe to follow)

Dried Cherries

Soft Goat Cheese

Easy Candied Walnuts

Preparation:

Arrange lettuce on plates, add the red onion and tomatoes. Drizzle with the vinaigrette, making sure not to soak the greens, a little goes a long way. Top the salad with cherries, goat cheese and the candied walnuts. Serve immediately.

Pomegranate-Balsamic Vinaigrette

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

2 tablespoons olive oil

4 tablespoons pomegranate juice

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and Pepper to taste

Preparation:

Whisk all the ingredients in a small mixing bowl until combined.

Easy Candied Walnuts

One of my favorite restaurants in our area (House of Tricks) has wonderful seasonal salads that are made with a selection of fresh fruit, beautifully selected greens or vegetables, artisan cheeses, great dressings and best of all, sometimes even candied nuts. I absolutely adore candied nuts, but have always shied away from making them myself since making hot sugar syrup (which most recipes I looked at required) isn't one of my favorite kitchen adventures. Been there, done that, got the t-shirt and didn't really enjoy it. So I was definitely on the hunt for a recipe that was easy enough that I could whip up a batch of candied nuts on a whim and with ingredients I always have on hand and without the danger of scorching hot sugar syrup. The recipe that I found on Foodnetwork fits the bill 100 percent.

This recipe could not be any easier and 4 ingredients is all you need. Walnuts (pecans or almonds work as well) are blanched for about 3 minutes in boiling water. By doing so it will help the rest of your ingredients "stick". The hot, wet nuts are then tossed in a mixture of powdered sugar, salt and cayenne pepper before being placed on a cookie sheet lined with parchment paper or a silpat mat (I use the latter and it works like a charm). The nuts are baked for about 15 - 20 minutes with giving them a stir every 5 minutes to ensure even browning. You will need a watchful eye to make sure they don't burn since they are coated with sugar after all, but I found the process to be much less labor intensive then traditional candied nuts.

These nuts taste wonderful! Only slightly sweet, with a little hint of spice and best of all, the sugar won't turn so hard that you are running the risk of breaking a filling. They are seriously addicting. Great served by themselves for a party or simply to snack on, they also dress up any old salad. So if you like  candied nuts, without the fuss, this is definitely the recipe for you as well. Stay tuned for my favorite fancy salad recipe which includes these little gems.

Easy Candied Walnuts 

~makes 1 cup~

(Printable Recipe)

Ingredients:

1/4 cup powdered sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

4 ounces walnuts (about 1 heaping cup)

Preparation:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.

In a medium sized bowl, mix together the sugar, cayenne and salt.

Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 15 - 20 minutes. Stir every 5 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

Adapted from: Foodnetwork 

Savory Cheese and Chive Bread

A couple of weeks ago I found out on Twitter that Dorie Greenspan's brand new book "Around My French Table" had been released earlier than expected and since I had pre-ordered it a long time ago I received my copy a couple of days later. As I opened the cardboard box I could barely contain my excitement. This was like birthday and Christmas rolled into one. I have been a huge fan of Dorie's ever since I first received my copy of "Baking: From my home to yours", and holding her new book in my hands was so much fun. I started flipping through the substantial book, and almost immediately felt overwhelmed. There are so many incredible looking recipes in this book; anything from hors d'oeuvres, to soups, salads, meats and best of all, desserts.

I really had a very difficult time to decide which recipe to make first. I mean do you start in the front and work your way through? Do you randomly pick a recipe by closing your eyes and poking your finger on a recipe in the index? I just didn't know which direction to go. Then my youngest son decided to take the book and started flipping through the pages and found this recipe for cheese and chive bread. I guess the picture "did him in" and I don't blame him, it looked scrumptious. After looking over the recipe I knew I had my first recipe to try out. This bread is about as easy as it gets. A two bowl recipe that is literally put together in 10 minutes flat.

The recipe starts by measuring flour, baking powder, salt and pepper into a big bowl and whisking them together. In a second bowl, your wet ingredients of eggs, milk and olive oil get a good whisking as well. The wet mix gets quickly incorporated into the dry ingredients before adding in the grated and cubed cheese along with chopped chives and toasted walnuts. The finished batter gets spread into a greased loaf pan and is then ready for the oven. Now this is where this recipe gets tough. I had every single person in our house come into the kitchen during the baking of the bread with their mouth watering and wondering what smelled so incredible. I wish I could bottle this smell, which is simply drool inducing and makes the waiting time for the bread to cool very, very cruel.

This bread is so simple, yet absolutely amazing and flavorful. Ms. Greenspan did not disappoint with this recipe either, and I'm excited to be introducing my family to more french inspired dishes.  Best of all, in true Dorie fashion many of her recipes have side notes or what she likes to call "Bonne Idee" that will give you further options of how to change up already wonderful recipes. This bread was gone so quickly in our house that the next time I'm making it (and there will be a next time) I'm doubling the recipe! This is a great dish to serve along side a hearty stew or soup, and I hope you'll be giving this one a try and adding some "French flair" to your dinner table as well.

Savory Cheese and Chive Bread
(adapted from "Around my French Table" by Dorie Greenspan)
(Printable Recipe)

Ingredients:

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 - 1 teaspoon salt (depending on what cheese you're using)
1/4 teaspoon freshly ground white pepper (or more to taste)
1 pinch of cayenne pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 generous cup (about 4 ounces) coarsely grated Gruyere, Emmenthal, or Cheddar (I used Emmenthal)
2 ounces Gruyere, Emmenthal, or cheddar cut into very small cubes (I used Emmenthal)
1/2 cup minced fresh chives or other herbs (or thinly sliced scallions)
1/3 cup toasted walnuts, chopped (optional)


Preparation:

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter and 8 -x- 4 1/2 -x- 2 3/4 -inch loaf pan. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier.

Whisk the flour, baking powder, salt, and white pepper together in a large bowl.

Put the eggs in a medium bowl and whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's no need to be energetic - in fact, beating the dough toughens it - nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, graded and cubed, the herbs, and the walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon.

Bake for 35 to 40 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up.

Walnut Pesto

I think Pesto in itself is a beautiful condiment. I love the bright green color, and how versatile it is. You can stir it into freshly cooked pasta or add it to a marinade. It is also delicious brushed on bread before grilling it. Another one of my favorite applications is to add it to some mayonnaise before spreading it on a sandwich. 

The classic pesto is usually made with basil and pine nuts, but there are very many variations out there that are equally as good. Besides the green version there is also a red pesto that gets the color from sun dried tomatoes. This time however, I went with a walnut pesto that gets its beautiful color from fresh parsley. Additionally toasted walnuts, a really good quality olive oil, and freshly grated parmigiano-reggiano (don't use the cheap kind in the green can) round out this great dish.

A food processor makes preparation a snap when it comes to pesto, but a blender or marble mortar will work as well. Prepared, the pesto will last in the refrigerator for about a week. Homemade pesto is quick and easy to make and I promise you it will be so much better than any store bought version. 

Walnut Pesto

(Print this Recipe)

Ingredients:
3 cloves garlic
1 cup, walnuts, toasted
2 bunches fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano--reggiano


Preparation:
With the motor running, drop the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then add the parsley and process until the nuts are finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano.

Adapted from: Food Network Magazine