Everything Bagel-Spiced Lox Salad served with Green Goddess Dressing
Ingredients
Serves 2 to 4
1 tbsp (15 ml) capers, drained and dried on a paper towel
4 cups (1 L) mixed greens
8 oz (250 g) lox (cold smoked salmon)
1 small avocado, cut into wedges
2 tbsp (30 ml) finely chopped red onion
¼ cup (60 ml) peas, fresh or frozen, blanched
1 tbsp (15 ml) Everything Bagel Spice, make ahead, recipe follows
½ lemon, cut into thin slices, for garnish
¼ cup (60 ml) Green Goddess Dressing, make ahead, recipe follows
FOR EVERYTHING BAGEL SPICE:
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) dried minced garlic
1 tbsp (15 ml) dried minced onion
1 tsp (5 ml) seasoning salt
FOR GREEN GODDESS DRESSING:
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs (e.g. tarragon, parsley, chives, chervil, or as desired)
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
salt and pepper, to taste
Instructions
- In a small saucepan, heat oil to 375 F (190 C). Deep-fry capers until opened and crisp, about 1 to 2 minutes. Using a slotted spoon, remove from oil and drain on paper towel.
- Place greens on a platter, then arrange lox and avocado over top.
- Sprinkle crispy capers, red onion, peas and Everything Bagel Spice over salad.
- Garnish with lemon slices and serve with Green Goddess Dressing on side.
- To make Everything Bagel Spice, mix all ingredients together. Store in an airtight container at room temperature.
- To make the Green Goddess Dressing, blend all ingredients in a blender until smooth. Can be stored in refrigerator for up to 3 days in an airtight container. Makes 1 cup (250 ml) dressing.
Drink Pairings
Beets Endive
Ingredients
Serves 6
2 medium beets
2 endives
¼ cup (60 ml) blue cheese
¼ cup (60 ml) walnuts
1 tbsp (15 ml) honey
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Wrap beets in foil and bake for 40 minutes, or until fork-tender. Gently peel away skin and cut into ¼-in (0.5 cm) squares. Cut off base of endives, peel each leaf and place on a serving platter. Fill endive boats with beets, blue cheese and walnuts.
- In a small mixing bowl, combine honey and olive oil, season to taste. Drizzle over endive and serve.
Drink Pairings
Roasted Mushroom Salad
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) finely diced shallots
salt and pepper, to taste
20 medium-size brown mushrooms, stems trimmed and cleaned
2 medium-size onions, peeled (leave stem intact) and cut each 6 wedges
4 cups (1 L) baby winter greens
½ bunch Italian parsley, leaves only
½ cup (125 ml) crumbled goat’s cheese
Instructions
- Preheat oven to 400 F (200 C).
- In a bowl, whisk olive oil, vinegar, mustard and shallots until combined. Season to taste with salt and pepper.
- Toss ⅓ cup (75 ml) of dressing with mushrooms and onions, then spread on a baking sheet. Roast for 15 to 20 minutes, or until mushrooms and onions are cooked through and slightly browned. Let cool slightly.
- Divide winter greens evenly between 4 plates. Place 5 mushrooms and 3 pieces of onion on each plate. Sprinkle parsley and goat’s cheese evenly between each plate and drizzle with remaining dressing.
Drink Pairings
Roasted Cabbage Salad
Ingredients
Serves 4
1 medium-sized head red cabbage, cut into 1-in (2.5 cm) slices (8 slices total)
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
1 tbsp (15 ml) crushed caraway seeds, divided
½ cup (125 ml) sour cream
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) horseradish
½ cup (125 ml) dry farro, cooked per package instructions
1 handful fresh dill, leaves picked into small pieces, for garnish
1 handful pea shoots, stems trimmed off, for garnish
Instructions
- Preheat oven to 400 F (200 C)
- Brush cabbage slices with olive oil and lay on a baking sheet. Season with salt, pepper and ½ tbsp (7 ml) caraway seeds. Roast for about 20 minutes, or until cabbage is cooked through and slightly crisp and browned on some edges.
- While cabbage is roasting, make dressing. Mix together sour cream, lemon juice, horseradish and remaining ½ tbsp (7 ml) caraway seeds. Season to taste with salt and pepper.
- Lay 2 slices of cabbage per plate, drizzle each serving with 2 tbsp (30 ml) dressing. Divide farro evenly between each serving and garnish with dill and pea shoots.
Drink Pairings
Winter Cobb Salad
Ingredients
Serves 4
1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)
½ cup (125 ml) thick Greek-style yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 tsp (10 ml) salt
5 oz (140 g) container baby arugula
2 cups (500 ml) shredded roasted chicken
1 apple, cored, thinly sliced (a crisp variety is best)
2 medium-boiled eggs, shelled, cut into quarters
1 handful candied walnuts
4 strips bacon, crisply cooked and cut into 2 to 3 pieces each
2 tsp (10 ml) chopped chives, to garnish
Instructions
- Preheat oven to 375 F (190 C).
- Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
- To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
- To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.
Drink Pairings
BRUSSELS SPROUTS SALAD
Ingredients
Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve
Instructions
- Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
- Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
Drink Pairings
DUKKAH SWEET POTATO SALAD
Ingredients
Serves 4
1 medium-sized sweet potato, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
6 tbsp (90 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) dukkah spice (Available at specialty grocery stores)
1 tbsp (15 ml) salt, plus extra, to taste
pepper, to taste
¼ cup (60 ml) labneh
1 cup (250 ml) cooked quinoa, cooled to room temperature
3 tbsp (45 ml) lemon juice
1 lemon, zest only
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped mint
½ cup (125 ml) cherry tomatoes, halved
2 handfuls baby greens
¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
- Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top.
- In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens.
- Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.
Drink Pairings
GRILLED SALAD WITH GREEN GODDESS DRESSING
Ingredients
Serves 4
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
2 eggs
¼ loaf of French bread, torn into 1-in (2 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 romaine lettuce hearts, sliced in half lengthwise
1 avocado, cut into quarters (leave skin on)
1 cup (250 ml) cherry tomatoes, halved
Chopped chives for garnish
Instructions
- In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.
- Preheat oven to 375 F (190 C).
- Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.
- Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool.
- Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.
Drink Pairings
ORZO SALAD
Ingredients
Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped
Instructions
- In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
- In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.
Drink Pairings
GREEN CHOPPED SALAD
Ingredients
Serves 6
4 cups (1 L) summer lettuces and greens
1 cucumber, sliced into ribbons with a spiralizer, or cut into slices
2 celery stalks, thinly sliced, plus leaves from celery heart
1 cup (250 ml) pea shoots, can substitute for more summer greens
½ red endive, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
2 tbsp (30 ml) chives, sliced
2 tbsp (30 ml) flat leaf parsley, chopped
Instructions
- Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.