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Salads

 


Classic Caesar Salad

Ingredients:

2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Extra Virgin Olive Oil - the greener the better

1 cup croutons

6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole
 

Directions:

Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce, add croutons and more grated Parmesan

 


Salade de Quinoa Rouge, Poivrons et Pignons

Ingredients:

500 ml (2 cups) vegetable stock
190 grams (1 cup) red quinoa, well rinsed and drained
3 medium red bell peppers, roasted (see below)
3 rounded tablespoons pine nuts, toasted (update: it is even better with pistachios!)
A dash EVOO
A dash Honey Vinegar
A dash hot sauce
1/2 teaspoon salt
Freshly ground pepper
200 grams (7 ounces) extra-firm smoked tofu, diced (I buy the Tossolia brand at organic stores; you could substitute diced mozzarella or good-quality canned tuna)

Serves 3 to 4.

Directions:

Bring the stock to a simmer, add the quinoa, and cook for 15 minutes, or according to package instructions. Drain and let cool. (Note: I've read that quinoa can be cooked in the rice cooker, but I have yet to try that method.)

Peel the roasted peppers, remove the seeds, and cut the flesh into short strips.

In a medium salad bowl, combine the quinoa with the peppers, pine nuts, olive oil, vinegar, hot sauce, salt, and pepper, and toss to combine.

Fold in the tofu and serve immediately, or cover and refrigerate for a day or two.

Roasting your own bell peppers

There are different methods -- over an open flame, with a kitchen torch, in a barbecue pit -- but I do it in the oven. Choose firm and smooth-skinned bell peppers. Arrange them whole on a baking sheet lined with foil, and bake for 35 to 45 minutes at 200°C (400°F), turning the peppers every 10 minutes or so, until they are very soft and their skin has dark spots and blisters all over.

Remove the baking sheet from the oven and close the foil over the peppers to form an airtight package (use an extra sheet of foil if necessary). Let stand for 15 minutes. Open the package, and wait until the peppers are just cool enough to handle.

Pull out the stems and slice the bell peppers open. Scrape off the seeds and strings of membrane with a knife, and peel off the skin. Let cool and eat as is, add to sandwiches, salads, and pasta sauces, or use in this recipe. Roasted bell peppers will keep for a few days in the fridge; freeze for longer storage.


Quinoa, Tuna & Lemon Oil Salad

Ingredients:

2 cans Tuna packed in Water
1 cup Quinoa
2 cloves garlic minced
3 tomatoes, seeded and diced
3 celery stalks diced
2 carrots, diced
1 bunch fresh flat leaf parsley
1/4 cup sliced green onion
Cayenne pepper to taste
1 tsp Robust EVOO
Juice & Zest of 1 large lemon
2 cups low sodium chicken or vegetable stock

Instructions:

1. Rinse the quinoa and boil in chicken stock.
2. In a large bowl, mix quinoa, tomatoes, celery, carrots, onion, and onion.
3. Cover with plastic wrap and let sit in fridge for at least 2 hours.
4. In a small bowl, mix lemon juice and zest, garlic, olive oil, and cayenne pepper.
5. Add tuna and dressing and mix well. Add salt & black pepper to taste.
6. Now go sit and enjoy!

Tips & Bonus Information

This recipe stores well so I will make a big batch on the weekend and keep for lunches (meal 2 or 3) and lazy dinners!

Yield: Makes 6 Servings
Preparation Time: Including veggie chopping, abobut 25 minutes
Cooking Time: Total prep and cook about 2.5 hours (includes setting time)