We interrupt this Road Trip and its gourmandises for a much-needed post about … salad.
Yes, dad this is for you. How you can have lived with a wife and at least one daughter who would live on salad if they had the choice and still find it boring is beyond me. So I am here to prove that salads CAN be exciting. 😉
As many of you know, I am headed to IFBC this Thursday with the help of some generous sponsors who I have been featuring on my site over the summer. Working with one of these sponsors, The Ontario Tender Fruit Producers, has allowed me to experiment with some unique salads using fruit and after such a food-filled holiday, I am very grateful.
This is an interesting salad I chose to make simply because I had all the ingredients on hand. It’s a tasty mix of sweet from the fruit and maple syrup and spice from the chili. The only thing I would change when making it again is to leave out the red onion simply because it’s not a favourite of mine, but if you are a fan, it works with the flavours.
Ontario Nectarine Salad with Minted Chili Dressing
“Garden greens are abundant throughout the summer and into early fall. A variety makes this salad interesting both in texture and colour. When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses!” – Chef Mark Picone, Vineland, ON
Dressing:
1 red chili, finely chopped
1/2 cup extra virgin olive oil
3 tbsp *Niagara Ice Wine vinegar
1 tbsp maple syrup
1/4 cup freshly chopped mint
2 tbsp chives, snipped
Sea salt to taste
Salad:
1 ea *Boston bibb lettuce, washed and dried
1 ea *romaine lettuce, washed and dried
1 ea *red leaf lettuce, washed and dried
3 Ontario nectarines, cut into wedges
½ red onion, thinly sliced
Dressing directions:
In a small bowl combine ingredients and set aside.
Salad directions:
Tear lettuces into bite sized pieces and place in a large salad bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold salad plates.
Makes 6 servings.
Suggested wine pairing: Riesling from the Niagara Peninsula.
*Chef’s tip: In substitution of lettuces, use 500 g (1 lb) of pre-washed spring mix. In substitution of Niagara Ice Wine Vinegar, may use sherry vinegar or red wine vinegar.
Bonus? It’s so pretty!
Food Network Canada’s August Cooking Club Challenge was another perfect salad for the summer, plus it gave me the opportunity to roast beets which I have never done before (I *know* the shame!!!). I bought a variety of golden and red beets and roasted them in the oven in foil, drizzled with a little olive oil, some salt and pepper and some lemon-pepper for about 45 minutes – until I could smell that they were ready.
And yes, I had VERY red fingers when I was done skinning these. 😀
Roasted Beet and Goat Cheese Salad with Summer Greens – Yield 6
Ingredients:
• 2 large red beets
• 2 large golden beets
• 2 teaspoons thyme leaves
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 shallots, finely diced
• 2 tablespoons lemon juice (I added about a tablespoon of lemon zest to this)
• 4 ounces soft mild goat cheese
• 4 cups arugula
• Salt and freshly ground black pepper
Directions:
1. Preheat oven to 425°F.
2. Separately, wrap the beets tightly in double layers of foil with thyme leaves, 2 tablespoons olive oil, vinegar and season well with salt and pepper. Roast in the middle of the oven until tender, about 1 to 1 1/2 hours. Unwrap beets and allow to cool.
3. To make the vinaigrette, whisk the shallots and lemon juice in a small bowl, add remaining olive oil in a steady stream. Season with salt and pepper.
4. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/2-inch dice and put in separate bowls. Drizzle with vinaigrette and season with salt and pepper.
5. Divide the beets onto six salad plates. Toss the arugula with vinaigrette to coat and gently mound on top of beets. Crumble goat cheese on top. Serve immediately.
I added some poached chicken to this salad for a little extra protein and it made a great meal. Neil found the dressing too lemoney because I, in my mad-for-lemon-zest phase I am going through added about a tablespoon of zest to the dressing and our guest and I enjoyed the tartness against the sweet beets.
Because I had gone (ahem!) a little bit overboard when buying the beets, I had plenty of leftovers, so I added them into a simple salad a couple of days later. I combined the beets with radicchio, endives, sweet yellow grape tomatoes from our garden, some crumbled blue cheese, chopped California Walnuts (also an IFBC sponsor!) and some thinly sliced grilled steak.
This was a hearty dinner and hopefully what my dad would call an “exciting salad”.
As this was my first time working with beets, I am submitting these last two salads to this month’s Kitchen Bootcamp roundup where Jen invited us to explore vegetables.
And just to finish off, yes, those gorgeous grape tomatoes at the beginning of the post are ones that Neil and I have managed to actually grow this summer. (See, mum, I *did* manage to inherit some of your green thumbs!)
Your dad and I might find some things in common but you are very convincing. Those beets look great!
I try my best!!!
You “beet” me to it! I was going to share my beet salad tomorrow, LOL. Nicely done! Your salad looks wonderful but I agree with your husband, too lemony. I really didn’t enjoy this one but it goes to show you that different styles of food work for different people. I really believe that a little honey would have gone a long way.
Thanks for your support on the blueberry fest fiasco, it was quite heartbreaking. It summed up many of the frustrations I have had living here too. Sometimes I think life in the kitchen is much better than anywhere else.
See now I *loved* the lemon…. But you’re right, different styles for different people! And you’re welcome re the support on the blueberry fiasco!!
These are so colorful! Definitely not boring, I love them. And you are so clever getting sponsors for the IFBC – wish I were going. Next year!!
I am glad you agree they are not boring. And yes, aim for IFBC next year!
mmmhhhmmm! Looks delicious! Love salads!
Fantastic salad creations! I especially love the one with nectarines and the minted chili dressing.
Yup, it’s a great combo, have to say!
Gorgeous! I am also a huge salad fan. If everyone got to eat such colorful and beautiful salads as you have here I am sure everyone would be converted to salad lovers!
Yes, for me, a lot rides on how a dish looks!
Oh yes. You just reminded me that I need more greens in my diet… summer is round the corner.
Pretty salads are a great way to get more greens in!
I’m a recent convert to the benefits of beets. I’ll be trying your Roasted Beet and Goat Cheese Salad with Summer Greens salad with the beets from my csa.
Fantastic pictures!!
Thanks so much! I am slowly becoming a beet convert!
NONONONONONONONONOOOOO!! you are NOT going to try to sell me on the salad! although I have to say this one does look tasty.
*SIGH*. if only salads tasted more like…cake. then I’d be all over it. 🙂
Yes, if someone would invent a salad that tasted like cake, they would be very very rich!
ok, FINE. i looked at it again. I can say that i’d love that salad with the beets. it does look pretty delicious…
Jenny – you are too funny. You would love the beet salad, trust me!
These salads look fantastic! So proud of you for roasting beets!
salads make my day..yours look to so yummy…
Has your dad seen your pictures of these gorgeous salads? I think even he would have to admit those look good enough, or maybe even too good, to eat! Theresa
It seems he is begrudgingly agreeing with me this time!
OK, OK – looking at this post I’m prepared to go so far as to say perhaps “exciting salad” is not the world’s biggest oxymoron. They do look good… but I’ll hold my final judgement.
Dad, you will try the beet ones and you will like them. Trust me!
Mardi you’ve outdone yourself with all of these salads! They’re so beautiful and brighten up my day! (It’s been cold, rainy, and gray here!)
Thanks! A pretty salad always brightens up my day too!
Salads like these are my idea of a great meal, I too could live off salads…., well., mostly anyway 🙂
Love the picture of your hearty salad in red cabbage leaves. Beautiful colours…. who wouldn’t want to eat that.
It’s actually in radicchio which makes it even tastier!
very fresh looks delicious
Only last night ,I served your father a salad that I think he actually liked! I will be trying the beet salad soon. I too have not cooked my own beets, I think it’s about time. Summer on our doorstep, so salads, (exciting or not) will be on our menu. Great photos, by the way.
I am glad that you found a salad that dad didn’t think was boring! He will love the beet ones!
Roasted beetroot and goat cheese are such a perfect couple, living together in perfect harmony as they dance there way down to my stomach, til death to they part. Ooohhh the food at the wake would be awesome.
Conor – always so lyrical! But yes, a match made in heaven!
this look incredible! i love all the colors and I can’t believe you had never roasted beets. i can barely stomach the pickled variety now! looks great!
Yes it really is quite a different experience from the canned beets of my childhood!
Definitely some beautiful, non boring salads. Have fun at your conference!
Glad you agree!
Love the roasted beets! Lovely addition to this month’s Kitchen Bootcamp challenge 🙂
Yes I am so excited at how easy it was!
you might just convince me to try beets one of these days . . . that salad looked great. i gave away all of mine from our csa haul this week, but maybe next week i’ll hang onto a few . . .
Oh Cathy – I wish I had tried this salad when you were here – even *I* am convinced that I like beets now!