Kale Caesar Salad

I consider a traditional caesar salad a treat, rather than a healthy accompaniment to a meal.  What's not to like?  Copious amounts of creamy dressing, rich cheese, croutons, and just enough lettuce to call it a "salad."  However, since we like caesar salads so much, I decided to move this salad out of "treat zone" and into "every day delicious" by bringing a few more nutritious players to the table: a reasonable portion of homemade dressing, vitamin-rich kale, colorful red onion, and filling protein. (And don't forget the croutons!)

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c mayonnaise
• 1/4 c finely-grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 3/4 tsp kosher salt
• 1/4 tsp freshly-ground black pepper
• 1/2 medium red onion, thinly sliced
• 2 eggs, hard-boiled, peeled, and quartered
• 4 skinless, boneless chicken thighs, grilled or roasted
• 2 bunches kale, stemmed and thinly sliced
• edible flowers (optional)
• 1 cup croutons

DIRECTIONS:

1. Make the caesar dressing: combine the mayonnaise, parmesan, lemon juice, olive oil, mustard, worcestershire sauce, salt, and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the onion, egg, chicken, kale, and edible flowers (if using) in the jars.  Divide the croutons evenly among 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with croutons.

TIME-SAVING TIPS: Substitute your favorite prepared caesar-style dressing for the homemade dressing  Substitute 10 oz pre-washed baby kale for the regular kale.

SPECIAL DIET SWAPS:  For a vegetarian salad, omit the chicken, increase the hard-boiled eggs to 4, and use vegan worcestershire sauce in the dressing.  For a vegan salad, make all of the vegetarian swaps, plus substitute your favorite vegan mayo and vegan parmesan crumbles in the dressing, and grilled or broiled tofu for the hard-boiled egg.  For a gluten-free salad, omit the croutons or make homemade croutons from your favorite gluten-free bread, and use dressing ingredients labeled gluten-free.  This salad is nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

French Lentil Salad with Bleu Cheese

Confession time (2nd week in a row!) ...  I don't really like lentils.  I am generally a very adventurous eater, and love almost everything, including basically all vegetables, spicy food, ethnic food, and some more uncommon stuff like hemp seeds and nutritional yeast.  But lentils?  Man, they just kinda taste like dirt ... MOST of the time.  However, this salad makes me wanna holler, "gimme the lentils!"  What's the secret?  Fruity extra-virgin olive oil, fragrant parsley, a zippy double-take from red wine vinegar and fresh lemon, and c'mon y'all ... BLEU CHEESE.  Pick your most favorite, high-quality bleu cheese for this one, and you won't be sorry.  :)  I hope you enjoy this salad that will please even the lentil-adverse. Bon appetit!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1 cup French green lentils
• 1/3 c red wine vinegar
• 1/2 c extra-virgin olive oil
• kosher salt and black pepper, to taste
• 2 tbsp minced fresh parsley
• 4 oz really good bleu cheese, crumbled
• 2-4 oz steak, grilled or broiled and sliced
• 1/2 large red onion, sliced thinly
• 1 large or 2 medium carrots, peeled and shredded or julienned
• 8-10 oz baby arugula
• 1/2 small lemon, sliced into 4 wedges

DIRECTIONS:

1. Make the marinated lentils: add the French lentils to a small saucepan and cover with an inch of water.  Bring the lentils to a boil, then reduce the heat, cover, and simmer for 30 minutes.  Drain, rinse, and cool the lentils.  Add the vinegar, olive oil, salt, pepper, and parsley to the lentils, and stir gently.
2. Pack the salads: divide the marinated lentils evenly among 4 tall quart-sized containers.  Layer the bleu cheese, steak, red onion, carrot, and arugula in the jars.  Add 1 lemon wedge to each jar. Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Squeeze the lemon wedge over the salad.

TIME-SAVING TIPS: Substitute 1 15-ounce can of lentils, drained and rinsed, for the cooked lentils.  

SPECIAL DIET SWAPS:  For a vegetarian salad, omit the steak.  For a vegan salad, omit the steak and substitute your favorite homemade or store-bought vegan bleu cheese or cultured tofu. This salad is gluten-free and nut-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Cupid's Salad

I have to confess ... I don't really love Valentine's Day.  I think it's fun for kids to exchange cards and treats with their teachers and classmates, but as an adult, I've never really cared one way or the other for the holiday - I don't care much for chocolate (gasp!) or cut flowers; I guess I'd rather go for a hike or snowshoe and make a nice dinner at home with my partner than fight crowds of couples all attempting to get the same tables at the same nice restaurants!  However, I can totally get behind the holiday-themed red and pink veggies and fruits, triple-dose of protein, and sweet-tangy homemade raspberry vinaigrette in this salad.  However you decide to focus on love and friendship this week, I hope you include this salad in your celebration!

YIELD: 4 quart-sized salads

INGREDIENTS:
1/2 cup raspberries, fresh or thawed from frozen
1 tbsp dijon mustard
1 clove garlic
1 small shallot
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 c red wine vinegar
1 tbsp white wine vinegar
1/4 c extra-virgin olive oil
1/4 c flax oil (or more extra-virgin olive oil)
1 large or 2 medium red apples, diced
4 oz feta cheese, crumbled
2-4 oz steak, grilled or broiled and sliced
1 large red bell pepper, sliced
1 large red beet, peeled and julienned or shredded
1/2 pint cherry or grape tomatoes, halved
1/2 small head red cabbage, shredded
1 head red lettuce, shredded
1/2 cup sliced almonds, toasted

DIRECTIONS:

1. Make the raspberry vinaigrette: combine the raspberries, dijon, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers.  (Reserve the remaining dressing for another use.)  Layer the apple, feta, steak, bell pepper, beet, tomato, cabbage, and lettuce in the jars.  Divide the almonds evenly among 4 2-oz containers or snack-size zip-top bags for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with almonds.

TIME-SAVING TIPS: Substitute your favorite prepared raspberry vinaigrette or poppyseed dressing for the homemade vinaigrette.  

SPECIAL DIET SWAPS: For a vegetarian salad, omit the steak.  For a vegan salad, omit the steak and substitute your favorite homemade or store-bought vegan feta.  For gluten-free diners, choose dressing ingredients labeled "gluten-free."  Substitute unsalted sunflower seeds for the almonds to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Falafel Salad

I.  Love.  Falafel.  Not just because I'm a "good vegetarian," but because it's freakin' delicious.  The kiddos at my work even love it - our cook makes little patties from scratch and serves them with sliced cucumbers, grape tomatoes, kalamata olives, pita, and plenty of tzatziki and hummus for dipping.  (Kids like anything they can dip, right?)  My one and only complaint about falafel sandwiches has always been how difficult and messy they are to eat - no matter how careful I am, my pita always seems to tear in too many places, and my beautifully-constructed sandwich tumbles onto my plate into a messy (albeit delicious) pile.  If I end up eating my falafel with a fork anyway, why not up the veggie quota and serve it salad-style?  Enjoy!  

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1 cup dried chickpeas, soaked overnight
• 1/2 large yellow onion, roughly chopped
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 1 tsp salt
• 1/2 - 1 tsp cayenne pepper
• 6 cloves garlic, divided
• 1 tsp ground cumin
• 1 tsp baking powder
• 4-6 tbsp all-purpose flour
• canola oil for frying
• 6 tbsp warm water
• 6 tbsp tahini
• 2 1/2 tbsp fresh lemon juice
• 2 tsp honey or agave nectar
• 1/2 large red onion, sliced
• 1 large English cucumber, sliced
• 1 pint grape tomatoes, sliced
• 2-3 hearts of romaine, shredded

DIRECTIONS:

1. Make the falafel: drain the chickpeas.  Combine the chickpeas, yellow onion, parsley, cilantro, salt, cayenne, 4 cloves garlic, cumin, and baking powder in a food processor and process until blended but not pureed.  Sprinkle in the flour 1 tbsp at a time and pulse, until the dough forms a ball and is no longer sticky.  Heat the canola oil in a frying pan to 375 degrees Fahrenheit.  Form the falafel mixture into 20 small balls and fry, 5 at a time, until golden brown.  Drain and cool on paper towels.
2. Make the tahini sauce: combine water, tahini, lemon juice, honey, and remaining 2 cloves garlic in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  Season with salt.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the tahini sauce evenly among 4 tall quart-sized containers.  Layer the red onion, cucumber, tomato, and romaine in the jars.  Divide the falafel evenly among 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with falafel.

TIME-SAVING TIPS: Substitute your favorite prepared falafel mix for the homemade falafel.  Substitute your favorite hummus, thinned with a little water, for the tahini sauce.  

SPECIAL DIET SWAPS: This salad is vegan and nut-free as-is (be sure to choose agave nectar for vegan diners.)  For gluten-free diners, choose products labeled "gluten-free," and substitute your favorite gluten-free all-purpose baking mix for the all-purpose flour.

Food styling, photography, and infographics by Robert Campbell.