Salad Recipes

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Mexican Vegetable Terrine Recipe Recipe

This vegetable terrine was inspired by Blaise, a regular PhamFatale reader, who suggested this vegetarian dish. I adapted it this week in anticipation of Cinco de Mayo. I layered grilled eggplant, tri-color roasted bell peppers, sweet basil leaves, celery, fresh pineapple, black beans and a lot of Oaxacan cheese. 

The key to creating the terrine is to make sure the layers of flavors are tightly packed to showcase the colorful display. I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!). The last step is a flavorful salad dressing; I prepared this one with delicious champagne vinegar from our good friends at Bellindora

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Grilled Vegetable Terrine Recipe with Picture


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Chinese Cabbage and Lotus Salad Recipe Recipe

When writing my second cookbook, Banh Mi, which by the way is already available for preview and pre-order, I tried to share authentic and traditional recipes for Vietnamese sandwiches, condiments and sides. If you've ever tasted a bánh mì, you probably are familiar with the standard condiment of pickled carrots and daikon. It takes the place of cornichon-based pickles (tiny French gherkin pickles) found in Western sandwiches.

You can of course vary the ingredients to your liking, and in this recipe I prepared a modified version of the bánh mì condiment with shredded Chinese cabbage, pickled lotus and freshly-picked satsuma mandarins that baby Aria helped me gather from our garden --follow me on Twitter and Facebook to see more pictures-- (sadly it was our very last batch). With a few peanuts and a nice dressing, it makes a great salad. Though it isn't strictly speaking a traditional pickle, you could also use it in your own bánh mì sandwich. The flavors are mellow enough to let the meat or tofu of your choice shine.


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Oeuf Mollet (Soft-Boiled Egg Recipe) Recipe

After more than 10 years of knowing each other, my husband Lulu still reminds me how much I enjoy his sense of humor even though I often don't want to admit it. Yesterday, he came to me and said from now on, after much thought, he has decided to incorporate animal protein into his vegetarian diet. I got really excited, and naively, I prepared oeufs mollets (French for soft-boiled eggs) for him. It took exactly six minutes to prepare. Lulu looked at the eggs and said: "Nah. April Fools!"

It wasn't a big deal because Aria and I ended up eating the eggs. They were delicious, especially because they were freshly laid. The preparation is very easy. Start by quickly boiling the eggs, then peel and serve them on a bed of béchamel-topped spinach and asparagus.

I'll post another preparation that's as simple as oeufs mollets, where the eggs are boiled for an even shorter amount of time. They're called "oeufs à la coque".


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Spinach Purse Salad Recipe Recipe

Spinach Purse Salad Recipe

03.28.13 by Jackie

This salad has all the elements I look for in a meal. It's sweet and savory with a lot of crunch, protein and a little bit of decadence. The butter lettuce, sugar snap peas, corn, fresh mangoes, Persian cucumbers and shredded carrots form the base of the salad. This combination with a little bit of dressing would be a great first course.

But to this I also added nuts and the pièce de résistance: crispy spinach purses that I formed with wontons. I filled the purses with spinach, a bit of mascarpone and mozzarella for creaminess and lentils for added protein. They can also be served on their own as appetizers.


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Beet Mozzarella Salad with Gorgonzola Dressing Recipe

I love this salad as a light lunch meal, especially with the flavorful gorgonzola salad dressing. Alternating thin slices of mozzarella and red beets make up the core of the salad; I placed them on a bed of arugula and flavored them with a leek vinaigrette. Lightly toasted pine nuts added a little crunch.

Serve with slices of toasted sourdough rye bread and you'll be satisfied for the rest of the day.


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