3 Salads

In the mood for salad, but feel like trying something slightly new? 

Most of us prepare our favourite go-to salads complete with romaine, tomato and cucumber as the staples. But, what about sprucing up a simple green bean or the trendy Brussel sprout? I love every veggie under the moon (or should I say, from our earth), and I am forever in search of new ways to prepare them. I can eat breakfast, lunch or dinner in form of a salad. Here are 3 of my favourites. What I love is that each one is so simple, but replete with its own delicious flavour. I also love the sprinkle of something special on each one, whether it’s pomegranates or almonds, each one has something to crunch on.

green-bean-salad

Green Bean Salad

INGREDIENTS

  • ⅓ cup sliced almonds

  • 1 pound green beans, trimmed

  • parsley (a bunch), chopped

  • 4 cups water

  • ½ teaspoon fine sea salt, divided

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon juice (about ½ lemon)

  • 1 teaspoon of garlic powder

  • ½ teaspoon freshly ground black pepper

  • pinch of red pepper flakes

  • lemon zest from about ½ lemon, for garnish

INSTRUCTIONS

  1. Start with a medium skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool. 

  2. Place green beans in a large pot and cover with water, about 4 cups. Bring to a boil, then cover and cook until tender crisp, about 6 minutes (don’t overcook or they will get mushy). 

  3. Drain and rinse under cold water to prevent them from overcooking, then drain. You could also plunge in a bowl of cold water with ice to stop the cooking (called blanching).

  4. In a large bowl, whisk together the olive oil, lemon juice, garlic powder, black pepper, red pepper flakes and salt. Toss in the green beans and mix well.

  5. Transfer the green beans to a serving bowl or platter. Sprinkle the almonds and parsley. Lightly grate some lemon zest on top, and serve.

roasted-brussel-sprouts

Roasted Brussel Sprouts

INGREDIENTS

  • 2 pounds Brussels sprouts, trimmed and halved

  • pomegranates, a handful

  • chives (a bunch), chopped

  • 2 tablespoons olive oil

  • 1 teaspoon of garlic powder

  • sea salt and freshly-crack black pepper

INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. In a bowl, mix the Brussels sprouts with oil, garlic powder, a few generous pinches of salt and pepper, to taste.

  3. Spread evenly on a baking sheet and ensure they are all cut-side down.

  4. Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. Time may vary depending on oven – best to keep an eye on those sprouts! 

  5. Taste and season with extra salt and pepper, if necessary.

  6. Decorate with pomegranate and chives. Serve warm.

beet-salad

Beet Salad

INGREDIENTS

  • 2 medium-large gold beets (or 4 if small)

  • 2 medium-large red beets (or 4 if small)

  • 2 tablespoons olive oil

  • 2 tablespoons toasted pine nuts, for salad garnish

  • white balsamic glaze (for the dressing)

  • parsley to sprinkle

  • couple of twists of fresh cracked black pepper & salt

  • olive oil to your taste

  • parsley to your taste

  • ½ cup of water

INSTRUCTIONS

  1. Preheat your oven to 400°F

  2. Scrub your beets, and trim them off the root bottoms and leafy tops.

  3. Place the beets in a Pyrex and put the ½ cup of water & a little bit of olive oil on top of the beets. Cover them with aluminum foil, roast for 1 hour or until the beets are done.

  4. Once your beets are roasted, remove them from the oven, uncover, and allow them to cool.

  5. Peel the beets & cut them into circle shape or whatever shapes you want.

  6. To cut the beets, line your cutting board with parchment, and begin with the golden beets (to avoid them from turning purple). Cut each in half, and then begin slicing in desired shape (I’m a fan of circles). Repeat with the red beets.

  7. Place your cut beets into the fridge to chill (alternately, you can even serve this salad as a “warm” salad, in which case you wouldn’t chill).

  8. To assemble, arrange the beets on a serving platter, drizzle generously with the white vinegar glaze and give a couple of twists of freshly cracked salt & pepper, and olive oil. Sprinkle the toasted pine nuts all over and parsley, as well as the parsley, and serve immediately or keep covered and cold in the fridge until ready to serve.

Stay healthy and enjoy!

Photography by Patricia Brochu