Tag Archives: salad

Spinach, Fennel, and Pear Salad with Brown Butter Hazelnuts

3 May

Do you ever wonder what makes the perfect salad?  Not really?  Just me?  I’ve thought long and hard about this—because that’s what I do, my friends, I think about salad—and I have to say that the elements that make a perfect salad, though constantly evolving, are almost always related to one magical element: texture.

Sure, flavor counts (obviously), but I think a salad’s texture will make or break it faster than the time it takes to swallow your first bite.  No matter how good a salad might taste, I find that, if the greens are soggy, the vegetables limp, or the various add-ons mushy or pasty, it takes a bit of effort to make each bite go down.  This is, of course, no scientific study I am undertaking here, but just a very personal observation.  And since I eat a lot of salad, I’d like to think that my established findings on the quality of salad-making hold at least a bit of weight.  Even if they don’t, I have good news for you.  I think I just made a salad with the most pleasing texture I have ever encountered.

Crisp spinach paired with crunchy-thin slices of fresh fennel provide a lovely base.  Perfectly ripe pears, so juicy and perfumed, counter the crispness of the spinach and fennel.  Toasted hazlenuts, flavored with a smidge of sea salt and brown butter to make their nuttiness even more forward, accent the crunch of the salad, but also pair perfectly with the pears.  A light vinaigrette drizzled over everything provides a punch of fruity acidity and, though I am aware that I have now started naming attributes that don’t concern texture, I don’t even know how to stop talking about how much I love this salad.  Sure, it’s true that I like almost all salad, but this salad?  This is a salad that everyone will like.

Last Year: Ya Hala’s Hummus This is, hands down, the best hummus you’ll ever eat

Spinach, Fennel, and Pear Salad with Brown Butter Hazelnuts Recipe

½ cup whole hazelnuts

1 large fennel bulb, green fronds and core removed

juice of 1 lemon

1 tablespoon unsalted butter

large pinch of coarse sea salt

5 ounces spinach leaves, washed and dried

1 large ripe pear

Apple Cider Vinaigrette

juice of ½ a lemon

1 tablespoon white wine vinegar

1 tablespoon unfiltered apple cider

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit.  Arrange hazelnuts on a baking sheet, then toast in oven for 10 to 15 minutes, until the skins of the nuts begin to peel loose and the nuts appear dark golden brown.  Remove the nuts to a clean dishtowel, then wrap the towel around the nuts and allow to sit for a couple of minutes.  Then, with your hands, vigorously rub the hazelnuts in the dishtowel to remove the hazelnut skins.  Coarsely chop the de-skinned nuts (cutting them in half is just fine—you want nice big bites here), then set aside.

Slice the fennel to be as thin as possible, using either a mandoline or an extremely sharp knife.  In a medium bowl, combine the fennel slices and the lemon juice, tossing to coat all the fennel in the lemon juice.  Set aside.

In a small pan, heat the butter over medium heat.  Allow the butter to melt, then foam, then begin to sputter.  Stirring and watching the butter the whole time, allow it to turn a nutty dark brown.  Immediately pour the browned butter into a small bowl, then add the hazelnuts and toss to combine.  Add the pinch of sea salt and toss some more.

To make the dressing, whisk together the lemon juice, vinegar, and apple cider.  Drizzle in the olive oil, whisking all the while to combine until the dressing is thick and emulsified.  Add salt and pepper to taste.

Place the spinach in a large bowl.  Core and slice the pear into thin slices, then add the pears to the spinach.  Pour the fennel, with any lemon juice remaining in the bowl, on top of the pears.  Give the hazelnuts in brown butter a bit of a stir, then add half of the nuts to the salad.  Pour half of the dressing over the salad, then toss to combine evenly.  Taste the salad to see if you desire more dressing.  Add as much dressing as you deem fit (some people like more dressing, some like less, so I am leaving the finished amount up to personal taste).  Serve the salad with the remaining hazelnuts sprinkled over the top of each serving.

Makes 4 very large servings, or 8 side salads.

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Quinoa, Arugula, and Roasted Beet Salad with Ginger Sesame Dressing

1 Mar

One of the least exciting aspects of my eating habits is my propensity to want to eat salad for every meal.  Not with every meal, for every meal.  I find this desire of mine to be no less normal than the desires of those who insist on eating meat with every meal, only, when I admit to people that, in my mind, salad is no less important than meat, I tend to be the recipient of a lot of quizzical looks.

Sometimes I wonder if this response is based on a very demure idea of what constitutes a salad.  To be honest, I am not entirely sure myself what magically transforms a mixture of several ingredients into something that one could call a salad.  To me, a salad is a bunch of fresh vegetables—some cooked, some not—a bit of protein, a lot of texture, and some sort of dressing or citrus drizzled over the top.  Or, rather, those are the qualities I look for in a salad of my own (not to totally exclude those salads that might boast a creamy dressing, a ton of protein, and perhaps even no vegetables—see how confusing this can get?).

If I were to choose a salad to eat every day, perhaps even at every meal, it would be this one.  Nutty quinoa piled on top of crunchy, spicy arugula, earthy roasted beets, a handful of toasted nuts with just a hint of sweetness, and a kicky, citrusy dressing, all together on one plate.  This is my favorite whole-meal salad.  Unfortunately, it is also the salad that contains every single ingredient that my son finds absolutely repellant (save for the sweetened walnuts), so it is a salad that I tend to consume only when I know that I will be eating alone, and thus in charge of pleasing only myself.  It is my hope that my son will one day discover the joys of beets and quinoa (or, shall I say, rediscover, since that kid ate both of those things when he was a baby, but won’t go within five feet of them now, of course—not that I am trying to make him feel guilty or bad or…where was I going with this?), but if he does not, maybe that’s not entirely awful since, of course, less salad for him logically means more salad for me.

Quinoa, Arugula, and Roasted Beet Salad with Ginger Sesame Dressing

These ingredients, as listed, will make two large, whole-meal salads.  If you wish, you can also make four smaller side salads with this amount of ingredients.

2 beets, trimmed, with leafy tops removed and reserved for another use

1/3 cup walnuts

½ teaspoon granulated sugar

2 cups cooked quinoa (tip: quinoa is most delicious when cooked in a 50/50 mixture of vegetable stock and water), warm or at room temperature

2 or 3 large handfuls of arugula

Dressing:

¼ teaspoon finely grated or mashed garlic

1 teaspoon finely grated fresh ginger

1 teaspoon lemon juice

½ teaspoon toasted sesame oil

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit.  Wrap beets tightly in foil.  Roast beets for 40 minutes, until cooked completely through.  Remove from oven and carefully unwrap to allow steam to escape, then leave beets—still in foil—to cool.  When beets have cooled enough to touch (about 15 minutes) rub the beets in their foil wrapper to remove skins.  Voila—you have just avoided staining your hands with the diabolically stubborn juice of your beets.

While the beets are roasting, place the walnuts in a pan set over medium heat.  Toast the walnuts for 2 or 3 minutes, until they just begin to emit a nutty aroma.  Sprinkle the sugar around the walnuts, allowing as much of the sugar as possible to sit on the bottom of the pan.  Watch the sugar carefully as it begins to melt, then just begins to turn amber.  Stir the nuts and sugar together, then immediately remove from heat and pour onto a plate to cool.

To make dressing, combine all ingredients in a small bowl and whisk together until thick and emulsified.  Taste for seasoning, and adjust salt and pepper to taste.

Place a large handful of arugula on a plate.  Place 1 cup of cooked quinoa on one side of the arugula.  Slice the beets into rounds and place beet slices on the other side of the arugula.  If desired, generously pepper the beets (this is what I always do, because I like the beets extra peppery).  Drizzle the dressing over the arugula, quinoa, and beets.  Top with toasted walnuts.  If desired, sprinkle with a bit of sea salt.

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