Sunday, January 25, 2009

Salad Resolutions

I am not a big salad eater (yeah, I know most omnis think vegans eat nothing but rabbit food), at least not the traditional house salad served aside so many entrees in the average restaurant. But if you're trying to boost your greens consumption or increase your raw food intake, a salad is probably a familiar start.
So here are a few I do enjoy...

The first is my take on a
favourite of both myself &
my husband. A caribbean
fusion restaurant named
Ortanique located in the
Paris hotel & casino in Las
Vegas recently closed, much
to our dismay. The restaurant
had become one of our
destination locations strictly because of a simple salad, so that's saying something!!

Tropical Salad a la Ortanique

a few cups fresh mesclun (baby salad greens)
1/2 of a ripe mango, julienned
1 heart of palm (I use the jarred variety), julienned (easy to do as they act like string cheese)
candied pecans or walnuts (you can buy them at stores like Trader Joes, or make your own by toasted nuts in a dry pan, then adding a little sugar to carmelize, but don't let them burn!)
1-2 tsp. citrus-infused grapeseed oil

Pile a plate with greens, top with remaining ingredients in a visually appealing fashion, drizzling the oil over everything at the end.

Chunky Guac Salad

1/8-1/4 of a red onion
1 T. lime juice
1 ripe avocado
1 ripe tomato
1/4 cup chopped cilantro
a pinch of salt

Slice the red onion into a wedges and separate pieces. Drizzle with lime juice. Set aside for at least 10 minutes.
Slice avocado & tomato. Toss with onion & lime juice.
Top with cilantro and a pinch of salt.

(If you don't care for raw onion, feel free to roast it tossed in olive oil first, or you might prefer a smaller amount of very thinly sliced onion instead.)

Roasted Vegetable Salad

1 head broccoli
2 cups large button
mushrooms
1 cup cherry tomatoes
1/8-1/4 cup olive oil
2-3 cups salad greens
1-2 T. balsamic vinegar
salt & freshly ground pepper to taste

Wash broccoli & cut into bite-size florets.
Brush or wash mushrooms & cut into quarters.
Wash cherry tomatoes.
Place all 3 vegetables on a baking sheet and drizzle/toss with olive oil. Bake in a 400F oven until broccoli begins to brown and tomatoes burst, 10-20 minutes.
Place greens in a large salad bowl. Top with warm roasted vegetables & drizzle with balsamic vinegar, salt & pepper.

This next salad I ordered in
a Korean BBQ restaurant
in Tokyo...I mean, what else
is a vegetarian to do with a
bunch of omnis in a BBQ
joint? As it turns out, there
was also a large selection of
mushrooms brought to me
to grill adjacent to my meat-
eating friends...I kept my shrooms well away from their steak & pork though. The original salad was made with only baby spinach, but I make it often with a variety of fresh greens from our CSA share...

Korean Cold Tofu Salad

2 cups baby greens
1-2 slices firm cold tofu, cubed (the asceptic pack kind)
1/2 cup cherry tomatoes
1-2 scallions (green onions), sliced
1 T. soy sauce

Plate the greens, top with remaining ingredients.

2 comments:

River said...

So much goodness! I'm not a big salad eater either, but I will gladly convert for one of these yummies! :)

Rebecca said...

Your post inspired me to make a roasted vegetable salad. Thanks for the suggestion!

Do you have some suggestions for winter soups?