Search Results for: salad

Spring in Rome and an Orange & Fennel Salad

March 21, 2016 by aplough

A recent trip to Italy has inspired me to cover my table in seasonal fruits and vegetables. Leaving a snow-covered Helsinki behind, we arrived in Rome to sunny-cloudy skies, early buds just emerging on trees, low levels of tourists (a huge win!) and pleasant temperatures that required only a light jacket and scarf for warmth while touring this beautiful city.

Rome is one giant museum, and best seen by walking around, so we were glad we’d packed great walking shoes. Everywhere you look, there are bits and pieces of ancient Rome, with layers brought in by all the subsequent generations, each looking to make their mark on the city they call(ed) home, while literally and figuratively building on the work and lives of the city’s previous residents. We visited the major sites: the Colesseum, Forum, Pantheon, Vatican, St. Peter’s Basilica. We stepped inside multiple churches to enjoy the intricate architecture, artwork, and in some delightfully surprising cases, groups of locals singing and enjoying their daily lives.

We wandered down winding side streets leading to courtyards and plazas and parks in the back streets of Rome.

We took selfies and panorama shots, alongside other tourists from around the world, in front of the fountain by the Spanish steps; from the rooftop of Castle d’Angelo, in front of ruins in the Jewish Ghetto, in the midst of headless statues inside the Forum. We sat overlooking the Tiber river, watching the world go by, enjoying the unscheduled days and the warmth of the Spring sunshine.

And we ate. We dined on the usual suspects of pizza and pasta…

…and the more surprising and enjoyable offerings on the menu: arugula salad topped with fennel and orange; local goat cheese and toasted hazelnuts on dark greens; zucchini, sundried tomato and pecorino souffle; Roman-style artichokes – Carciofi alla Romana; and became completely addicted to Brutti ma Buoni – the “ugly but delicious” cookies made from toasted hazelnuts – a completely irresistible chewy-crunchy (we went back to the same bakery 3 times).

We enjoyed gelato from Gelateria del Teatro – more than once. We consumed many, many oranges and blood oranges – too many to count.

We drank cappuccinos literally all over the city, soon discovering our favorite places for the first cup of the morning, the second cup an hour or so later, the place to go after lunch, the mid-afternoon pick-me-up. When in Rome… We drank coffee as the locals did: standing up at the coffee bar, knocking back a freshly pulled espresso shot, or sitting at the outside tables, enjoying a cappuccino while watching the world go by.

Here’s what we discovered while walking and eating our way through Rome for four days:

The local pasta and pizzas are great, but eat these daily and you’ll soon be craving vegetables – the pasta dishes tend to be very simple, for example the cacio e pepe made with cheese, butter or olive oil and black pepper over pasta – a delicious dish, but one screaming to be served with a side of vegetables or a salad. One trick is to ask for two plates and share the pasta dish, and then order several of the vegetables or salads along with it. Trust me, your gut, waistline and energy levels will thank you for this.

The most interesting dishes were found in from the list of appetizers, side dishes or salads. It is here that the local chefs are most adventurous, and where some of the best food in Rome. Sometimes, we ordered only side dishes – and these turned out to be our best meals.

Local markets let you see what’s in season. During our visit in early March, the markets were loaded with wild asparagus, broccoli rabe, and artichokes. So whenever we came across these items on the menu, we ordered up! Wise choice – they were always fresh and delicious. The broccoli rabe at Pizzeria del Francesco was steamed and then dressed with garlic toasted in olive oil and a generous douse of black pepper – a perfect predecessor to the crisp pecorino, wild asparagus white pizza, topped with a fresh egg and baked in the wood-fired oven.

When looking for good food, here are a few rules:
- Don’t rely only on the guide books – their recommendations will likely lead you to places overcrowded with tourists and dishes that are less than stellar. Instead ask a local in their late 20’s thru early 50’s where they eat. They are likely to give you the address of the trendier new restaurants cooking up Italian food with a modern twist.
- If the menus are in English only, skip it.
- If you’re looking for food after visiting a tourist attraction, follow the “rule of 3” shared with us by tour guide Chad: turn your back on the tourist site; walk 3 blocks in any direction and the food will be 3 times better and 3 times cheaper. It’s true.
- Don’t look for dinner before 7:00 PM. Expect to pay extra for bread, water, plus a service fee.
- You want a restaurant in which (most) of the guests are speaking Italian. If not, keep walking.
- The best food is found on the side streets in smallish restaurants.
- Use the local WiFi to check out “restaurants near here” on Google maps. You’ll get up-to-date comments from people like you about restaurants in the vicinity. We had really good luck with this, and found one of our favorite restaurants, dar sor Olimpio al Drago in Trastevere this way.
- Be adventurous. Try foods you’ve never heard of. Share dishes so you can enjoy more new flavors without stuffing yourself.

Pecorino, Zucchini & Sundried Tomato Souffle; Eggplant Involtini; Carciofi alla Romana; Tiramisu

To get you started, here are three of our favorite food stops from the trip:

dar sor Olimpio al Drago, Piazza del Drago 2 in Trastevere – Impeccable service in a charming restaurant, and where we found one of my favorite dishes of the trip: a souffle of pecorino cheese, zucchini and sundried tomato. Everything on the menu was excellent. Unusually for us – we ate here twice!
Gelateria del Teatro, Via dei Coronari, 65 – This is one place where the guide books get it right – truly the best gelato in Rome with authentic gelato flavors masterfully made in-house. Your only regret will be limited capacity as you’ll want to try every single flavor.
Baylon Cafe, Via di San Francesco a Ripa 152 in Trastevere – fresh juices and the best cappuccinos in the city. Also serves breakfast, lunch and dinner. Well-loved by the locals and has a wonderful staff and decor that made me smile. This place really felt like “home”.

In case it may be a while before you visit the Eternal City, here’s a refreshing Spring salad inspired by our trip. This simple combination makes the best of a few ingredients, so look for the best quality of each that you can find. This will be on our Easter table, reminding us of those delightful days in Rome, and promising that Spring is nearly here – even in Helsinki.

Orange, Fennel and Carrot Salad

1 head of Lollo Rosso lettuce, or dark greens of choice
1 fennel bulb, thinly sliced lengthwise, reserving 8 whole slices from the center.
1 orange, peel and outer pith cut away, cut into fourths and then into slices, reserving a few slices
1 carrot, peeled and cut into thin, short strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon high-quality balsamic vinegar

Wash the dark greens and spin dry. If large, cut into bite-sized pieces. Place the greens in a large bowl. Add the fennel and orange except for reserved slices, and the carrot pieces. Add salt, pepper, olive oil and vinegar. Toss well to coat vegetables with the dressing.

Divide the vegetable mixture between 2 plates for a main course and 4 plates for a side dish. Garnish with reserved fennel and orange slices. Serve immediately.

Serves 2 as a main course and 4 as a side dish.

Have you been to Rome? Share your favorite food stops and tips in the comments below! Dreaming of Rome? What would you love to see or eat there?

Red Cabbage Salad with Fennel & Mustard Dressing

September 22, 2015 by aplough

As the lettuce in our gardens fades away under the cooling temperatures and the onslaught of Autumn rains, the time for light, fresh, cooling Summer salads is behind us, and within the dense heads of colorful cabbage that fill the produce aisles and market stalls lie the heartier salads we get to enjoy all Winter long.

Cabbage is a mainstay of the Fall and Winter kitchens. Readily available starting in early Autumn and on through mid-Spring, this versatile vegetable can hold up against sturdy dressings that would easily wilt one of its lighter lettuce counterparts. I like to let a cabbage salad sit at room temperature and soak up its dressing for at least 10 minutes before serving, and find that salads like the one I’ll share with you today simply get better the longer you leave them. Cabbage salad is really good the first day, exceptional the next day, and even 2 days later, maintains its satisfying crunch and vibrant color. A winner, to be sure.

The inspiration for this salad comes from the wonderful Wild Foods chef Sami Tallberg. I attended a workshop he gave this Spring, where he served wedges of red cabbage that had been rubbed with a fennel-mustard marinade and left to soak while he prepared a few other dishes. The beautiful purple and white wedges were then served simply on wooden trays, from which we consumed them, with great delight, with our fingers.

The flavor combination of mustard seed and fennel was so delicious I decided to create a dressing from it to make one of the first cabbage salads of this season. The seeds are toasted in olive oil, and then added to a light dressing with lemon juice, red onion and maple syrup. The result is a hearty, crunchy, satisfying salad that goes really well alongside pilaf and roasted vegetables, but could easily accompany a pan-fried white fish filet or a slow-cooked roast. It’s really versatile.

I’ve even eaten a huge bowl of this for lunch – add a few slices of good sourdough and it’s all you’ll need to carry you through your afternoon with high energy.

Red Cabbage is a superfood, packed with all kinds of powerful components. It:

high levels of red pigment polyphenols (anthocyanin polyphenols) which contain both antioxidant nutrients and anti-inflammatory nutrients – 30 mg per half cup /1 dl.
helps prevent a variety of cancers including bladder cancer, breast cancer, colon cancer and prostate cancer
Helps lower cholesterol by binding with the bile acid (formed in liver after fatty foods are consumed) in the digestive tract, which causes the liver to draw on existing bile acids in your cholesterol thereby lowering it. Cool, hey?
Helps heal digestive tract, including stomach ulcers
Excellent source of vitamin K, vitamin B6 and vitamin C (all cabbages contain vitamin C, but red cabbage 6-8 times more vitamin C than red cabbage does)
very good source of manganese, fiber, potassium, vitamin B1, folate and copper
low calorie: 44 kcal per 1 cup/150 g

Source: whfoods.com

A few notes on selecting and storing cabbage:

Look for round, firm heads of cabbage that are not wilting or yellowing at the edges – these signs indicate an old or poorly stored cabbage and a loss of nutrients, especially vitamin C.
Do not buy cut or pre-shredded cabbage as it quickly loses vitamin C content once cut.
If you don’t use an entire cabbage after you first cut into it, store it wrapped in a clean plastic bag in your refrigerator and use within a few days. Uncut cabbages last 1-2 weeks in the refrigerator.
There are different varieties of red cabbage available. For this recipe I used pointed cabbage (suippokaali) as I like that its leaves are light and crunchy all the way through with no hard center “rib”. You can use any kind of red cabbage for this recipe (or even green if that’s what you have – Savoy cabbage would be delicious here too). If the ribs are really tough, I recommend folding each leaf in half and cutting away the rib.

Red Cabbages with Fennel Mustard Dressing

1 red pointed cabbage or 1 small red cabbage, finely shredded
1 small head of broccoli, cut into small pieces
2 medium carrots, peeled and grated
1/2 red onion, minced
juice of one organic lemon
1 tablespoon maple syrup
4 tablespoons olive oil
2 teaspoons fennel seeds
2 teaspoons mustard seeds
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 tablespoons pumpkin seeds, toasted

Step 1:

Combine diced red onion and lemon juice in a small bowl.

Heat olive oil in a small pan over medium heat. Add fennel and mustard seeds, and cook until they turn golden brown and the mustard begins to pop. Remove from heat.

Step 2:

Combine cabbage, broccoli and carrots in a large mixing bowl and mix the vegetables together with your hands to combine well.

Pour the oil and seeds in to the bowl with the onion. Add salt, pepper and maple syrup and whisk with a fork to combine. Pour the oil mixture over the cabbage mixture and mix thoroughly,

Allow the salad to marinate in the dressing for at least 10 minutes (can be made up to one day ahead). Just before serving, add the toasted pumpkin seeds and whisk well to combine.

Serves 6-8.

Looking for other recipes like this one? Try these:

What are you making with cabbage this season? Did you like this recipe? Let us know in the comments below. And don’t forget to subscribe to the newsletter to make sure you never miss a post!

Carrot Mint Salad

September 16, 2015 by aplough

Sometimes the best foods are the simplest of all.

Carrot Mint Salad? Seriously? Oh, yes.

Besides the fact that this is one of the most delicious salads you can imagine, chances are good you probably have the six ingredients you need to make it in your house right now. The first time I made this, it was because the ingredients in it were pretty much all I had available – a serious case of empty fridge and cupboards. Now, I make it because it’s so delicious.

Over the weekend, because it’s harvest time, I suddenly found myself in possession of multiple kilos of carrots. This is a good problem to have: an abundance of any one food means you have a lot to play with, and this salad is a good place to begin.

It’s possible you’ve seen and maybe even tasted those grated carrot salads served up in salad bars all over the world. You know the ones I mean: they usually have canned pineapple chunks in them, and sometimes bits of cottage cheese mixed throughout. Maybe you even like them – if they are fresh, they aren’t too bad – at least you’re getting your fruits and veggies on your plate if the offer for those food groups is otherwise limited.

But let’s take that idea and elevate it just a little.

This salad takes carrots – freshly harvested if you can get them, but if it’s Winter, use whatever carrots are available. Add fresh lemon juice and fresh mint, a little bit of maple syrup, olive oil, and salt, let the whole thing sit for 10 minutes or so, and you have a light, refreshing, simple salad that is the perfect counterpoint to whatever savory dish you have on the menu. Recently, I’ve served it with Roasted Tomato, Goat Cheese and Caramelized Onion Tart and with Hasselback Potatoes. It settles in nicely alongside of casserole, roasted celeriac, or even as a precursor to risotto. It refrigerates well and travels well too – so it’s a prime candidate for picnics, hikes, work lunch, kid’s lunch – wherever and whenever you’d like to get in one more serving of delicious vegetable.

Carrots are easily available and so good for you. They:

are packed full of beta carotene
help with vision: day & especially night
are the #1 vegetable for reducing the risk of cardiovascular disease (10-year Netherlands study)
are an excellent source of vitamin A, which promotes growth, the immune system, reproduction and vision
are a very good source of biotin, vitamin K, fiber, molybdenum, potassium, vitamin B6 and vitamin C

Source: whfoods.com

Let’s eat up! This colorful vegetable can be found in nearly all colors of the rainbow, including purple, red, white, yellow and the Dutch-bred orange, so you can make your salad in a variety of beautiful shades, if you wish. But, the ubiquitous orange carrot is what I had on hand, it’s bright color added a ray of sunshine to an otherwise gray and rainy evening.

Carrot Mint Salad

6 medium carrots, peeled and grated
fresh lemon juice from 1/2 organic lemon
2-3 tablespoons finely chopped fresh mint leaves
2 teaspoons extra virgin olive oil
1 teaspoon pure maple syrup
pinch salt (1/8 teaspoon)

Place the grated carrots in a medium-sized mixing bowl, squeeze the lemon juice, and stir well to coat the carrot pieces well with lemon juice. add the remaining ingredients and stir well to combine. All the mixture to sit 10 minutes to all the flavors to combine before serving. Stir well; serve.

Serves 4-6 as a side dish.

Like it? I’d love to hear from you in the comments below? What else are you making with your carrots?