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Butter Lettuce Salad w/BitterGrapefruit Dressing

Butter Lettuce Salad With Parsley and Bitter Grapefruit Vinaigrette

Adapted from Bitterman’s Field Guide to Bitters and Amari by Mark Bitterman

This is a posh version of a green salad.  It’s simple but sophisticated. The secret ingredient is the grapefruit bitters. According to Mark Bitterman, bitters are concentrated flavor extracts for seasoning while amari are concentrated flavor extracts for drinking. Although they are commonly used to make cocktails, they can be added to foods to punch up the flavor.

For the Vinaigrette whisk together these ingredients in a small bowl :

3 Tbsp rice vinegar

2 Tbsp walnut or hazelnut oil

1 Tbsp extra-virgin olive oil

¼ tsp finely ground black pepper

1/8 tsp celery seed

3 Tbsp grapefruit bitters

Dash of ginger or cardamom bitters (optional)

 

For the Salad Mix together the following ingredients in a salad bowl:

1 bag butter lettuce or 1 large head butter lettuce torn into bite-size pieces

4 oz (approx 1/2 cup) microgreens or radicchio torn into bite size pieces

1 cup flat leaf parsley leaves (stems removed)

1/2 cup finely diced fennel

1 Persian cucumber, finely diced

2 Tbsp minced red onion

Just before serving, toss the vinaigrette and toss with the salad. Garnish with Maldon sea salt flakes if desired and serve.

Makes 4 servings

 

Butter Lettuce Salad With Parsley and Bitter Grapefruit Vinaigrette

Adapted from Bitterman’s Field Guide to Bitters and Amari by Mark Bitterman

This is a posh version of a green salad. The secret ingredient is the grapefruit bitters. According to Mark Bitterman, bitters are concentrated flavor extracts for seasoning. Amari are concentrated flavor extracts for drinking

 

For the Vinaigrette whisk together these ingredients in a small bowl :

3 Tbsp rice vinegar

2 Tbsp walnut or hazelnut oil

1 Tbsp extra-virgin olive oil

¼ tsp finely ground black pepper

1/8 tsp celery seed

3 Tbsp grapefruit bitters

Dash of ginger or cardamom bitters (optional)

 

For the Salad Mix together the following ingredients in a salad bowl:

1 bag butter lettuce or 1 large head butter lettuce torn into bite-size pieces

4 oz (approx 1/2 cup) microgreens or radicchio torn into bite size pieces

1 cup flat leaf parsley leaves (stems removed)

1/2 cup finely diced fennel

1 Persian cucumber, finely diced

2 Tbsp minced red onion

Just before serving, toss the vinaigrette and toss with the salad. Garnish with Maldon sea salt flakes if desired and serve.

Makes 4 servings

Roasted Cauliflower & Farro Salad

Roasted Cauliflower SaladThis recipe was inspired by Washington DC’s Chef Eric Ziebold’s recipe for Spice-Roasted Cauliflower with Barley Salad in the 3/19/16 Wall Street Journal’s Slow Food Fast column. I loved the recipe and wanted to make it the same day for lunch but didn’t have all the ingredients, so I modified the recipe to use a single head of cauliflower and farro instead of barley. I also used Cara Cara oranges and Kalamata Olives that I had available. And I pre-cooked the cauliflower in the microwave rather than blanching so it saved time and eliminated an extra pot to wash. Eric’s middle eastern seasonings are the perfect spices to compliment the roasted cauliflower and  hearty whole grain. I think this recipe would work find with brown rice, kamut, spelt or barley as well.

Ingredients:

  • 1 large head cauliflower, broken into approx. 1” florets
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp dried chopped rosemary
  • ½ tsp dried oregano
  • 1/3 cup olive oil
  • 2 oranges
  • 1 cup cooked farro
  • ¼ cup Trader Joe’s rosemary Marcona almonds, toasted and roughly chopped
  • ¼ cup roughly chopped mint leaves
  • ¼ cup pitted green or black olives, roughly chopped
  • Juice of ½ small lemon

Preheat oven to 450 F. Microwave the cauliflower florets for 2 minutes on high. Measure and mix the spices with half of the olive oil. In a non-reactive baking dish or sheet pan toss the cauliflower with the spices and oil then spread out in a single layer and roast for 10 min. Turn over the florets and roast for another 10 min until golden brown and starting to crisp.

Zest 1 orange. Supreme the oranges (peel skin and remove individual sections discarding the membranes). Toss the orange sections along with any accumulated juice, the zest, cooked farro, almonds, mint and olives. Season with remaining olive oil and lemon juice. Spoon salad onto plates and top with roasted cauliflower.

If there are leftovers, I simply mix the cauliflower together with the remaining salad and store for lunch another day. I like to have it warm or room temperature, so I take the cold leftovers and microwave for a few seconds to bring to the desired temp.