Browsing Category

Salad

Dinner, Grill, Mexican, Recipes, Salad, Side Dishes

Mexican Corn Salad

November 16, 2022

Mexican corn salad, also known as Esquites (Mexican street food snack using corn kernels as the main ingredient) is ideal for serving alongside burritos, quesadillas, tacos, grilled chicken, avocado and tomato sandwiches or simply as a meal in itself. The combination of flavors and textures make this a standout side dish and a lively addition to any meal. Crisp charred corn, creamy dressing, tangy feta cheese, a bit of heat from the peppers. Pure deliciousness.

When I see fresh corn at the market with nice green husks and no sign of deterioration, I usually buy a few ears to grill and eat right away as corn loses sweetness when stored in the refrigerator for too long. On this occasion, I bought 4 ears with the intent of making this delicious salad which keeps well for several days and is perfect to pack up for a picnic.

Grilling the corn and peppers adds another dimension of flavor to the salad. Those smoky, charred bits of corn kernels and peppers are hard to resist. If you don’t have a grill, you can use a stovetop grill pan instead.

I picked a few small poblano peppers from the garden and grilled them with the corn. The charred peppers smell divine and add a mild heat to the salad.

Mt. Vikos feta is a favorite of mine but feel free to use cotija cheese. The radish is optional but adds color and crunch to the salad. All of the ingredients are easily found at your local market. I always keep a jar of smoked paprika on hand. It perks up every dish you add it to.

The charred corn kernels are so tasty….

Mexican Corn Salad

Recipe by KiyoCourse: Recipes
Servings

4

servings

Ingredients

  • 4 ears fresh corn, husks and silk removed

  • 1 medium poblano pepper

  • 2 tablespoons + 2 teaspoons red onion, chopped

  • 1 red radish, chopped (optional)

  • 1/3 cup finely chopped cilantro (reserve 1 tablespoon for serving)

  • 2 ounces Mt. Vikos feta, crumbled or substitute with cotija cheese

  • 2 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon mild chile powder

  • 1/2 – 3/4 teaspoon kosher salt

  • sweet paprika or smoked paprika for topping

  • pickled jalapeños for garnish (optional)

Directions

  • Grill corn and poblano pepper over high heat, turning occasionally for even cooking. Remove poblano pepper once it is fully charred. Remove corn when there are patches of charred kernels. Set aside.
  • Meanwhile, mix mayonnaise, sour cream, lime juice, smoked paprika, chile powder, and salt in a small bowl.
  • Once corn has cooled, slice off kernels and place in a medium bowl. Remove skin from poblano, chop into small pieces and add to corn. Poblanos can vary in heat but are typically on the mild side. Add as much as you want according to your taste. Add 2 tablespoons red onion, chopped radish if using, and cilantro (reserve 1 tablespoon cilantro for serving). Stir in the dressing making sure to evenly coat the vegetables. Taste, adding more salt if needed.
  • Transfer salad to a shallow serving dish. Distribute feta over the top. Add reserved red onion and cilantro and sprinkle paprika over the feta cheese. Top with pickled jalapeño rings.

Notes

  • Salad can be made a day in advance. Add cilantro topping just before serving. Salad will keep well for up to 3 days stored in the refrigerator.
Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.

When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.

Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!

Wedge Salad with Sour Cream Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 3/4 cup sour cream (I use Green Valley lactose free)

  • 1/4 cup mayonnaise

  • 1 small garlic clove, finely grated (microplane works great)

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper + more for serving

  • 1 head iceberg lettuce (about 1 pound)

  • 2 small avocados, halved and diced (large dice)

  • 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)

  • 2 tablespoons minced chives

Directions

  • Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
  • Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
  • Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Salad

Green Rice & Jammy Eggs

July 9, 2022

This herby rice bowl is tasty, satisfying and beautiful. It’s loaded with fresh herbs and a smidgen of jalapeño which adds just the right amount of heat. The jammy eggs are scrumptious sprinkled with freshly ground pepper and flaky Maldon salt. I am happy to eat eggs and rice anytime, no matter what the preparation might be.

The principal herb for this dish is cilantro. I know there are many of you who cringe when you hear the word. Don’t give up yet! You can substitute parsley if cilantro is not to your liking. But if you’re willing to try cilantro just one more time (hint), use half cilantro and half parsley.

Torn kale is wilted and charred before adding it to the rice. The charred edges of the leaves add lots of flavor to this dish.

The finely chopped herbs are mixed in with the rice before heading to the fry pan.

The rice is then crisped up over medium-high heat. The same technique is used when making bibimbap. The crispy pieces of rice are yummy!

Green Rice & Jammy Eggs

Recipe by Kiyo
Servings

4

servings

Adapted from Food52, this beautiful rice bowl hits all the right notes

Ingredients

  • 1/2 large bunch cilantro, leaves and tender stems (about 3 ounces)
    4 green onions, white and green parts

  • 1/4 jalapeno, seeds removed (more if you want a spicier rice)

  • 1 small garlic clove, smashed

  • 3 cups cooked and cooled medium grain white rice

  • kosher salt and freshly ground black pepper

  • 4 large eggs

  • 4 tablespoons extra virgin olive oil

  • 1 bunch lacinato kale (dinosaur, tuscan) about 3/4 pound, leaves stripped from stems and torn into pieces

  • 1 lime

  • roasted salted peanuts

Directions

  • Roughly chop the cilantro (or parsley) and green onions, then place in the bowl of a food processor along with the jalapeño and garlic. Pulse a few times, until the mixture is very finely chopped but not a paste (alternatively, finely chop everything by hand). Scrape all but 2 tablespoons of the mixture into a large bowl. Add the cooked rice and season with a big pinch of salt and lots of black pepper. Toss well to combine and set aside.
  • Bring a small pot of water to a boil over high heat. Carefully lower the eggs into the pot, lower the heat slightly, and boil for 7-8 minutes. Transfer the eggs to a bowl of ice water to stop the cooking, remove after a few minutes and set aside.
  • Heat 2 tablespoons of the oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers and you see a few wisps of smoke. Add half of the kale and season with salt and pepper and quickly toss to coat. Let char, undisturbed, for 3-4 minutes. Stir in the remaining kale and cook for another 3-4 minutes, until mostly wilted and charred in some places. Season with additional salt and pepper to taste. Remove from the heat and transfer to a plate.
  • Heat remaining 2 tablespoons of oil in the same skillet over medium-high heat. Scrape the rice mixture into the pan and press it down firmly with a spatula. Reduce the heat to medium and cook until the rice starts to crisp on the bottom, about 5 minutes. Toss and cook for another 4-6 minutes, until warmed through and slightly crisped. Return to the large bowl, then toss in charred kale.
  • Using a Microplane or fine grater, zest the lime into the rice mixture. Halve the lime and juice half over the rice. Stir in the reserved raw herb mixture. Peel and halve the eggs, season with Maldon salt (or other flaky sea salt) and freshly ground black pepper. Divide the rice between bowls, top each with two egg halves. Serve with chopped peanuts and lime wedges.
Japanese, Lactose Free, Pasta, Recipes, Salad, Vegan, Vegetarian

Ramen Salad

June 24, 2022

I can’t think of a more refreshing and satisfying combination than crisp vegetables served over ramen, drizzled with a tangy dressing. Although we usually think of ramen served in a steaming hot broth, it can also be used in cold or room temperature dishes like this one. The colorful vegetables are served on a bed of toothsome noodles that make for a delightful lunch.

All the vegetables for this dish as well as the dressing can be prepared the night before you plan to serve it (except for the avocado). If you can’t find fresh ramen you may use dried noodles. I used fresh Sun Noodle ramen this time, however, Hakubaku brand dried ramen is a good choice if fresh is not available. If you prefer a wavy noodle, you might choose Ichiban dried ramen. Just be careful not to overcook the noodles so they retain their chewy texture. The noodles are best cooked just before serving.

There are lots of options for the salad toppings. I used cabbage, cucumbers, carrots, radishes, and avocado. Other good choices would be watercress, summer squash, green onions. Make your dish colorful.

The dressing for this salad uses ingredients that are not difficult to find at your local market. The fresh lime juice makes this dressing pop!

This is a one bowl meal that really hits the spot especially this time of the year when temperatures are soaring.

Ramen Salad

Recipe by Kiyo
Servings

2

servings

A refreshing ramen salad perfect for a summer meal

Ingredients

  • 1/4 cup seasoned rice vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons fresh lime juice

  • 2 tablespoons low sodium soy sauce

  • 1 tablespoon roasted sesame seeds

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon roasted sesame oil

  • 10 ounces fresh or 6 ounces dried ramen noodles

  • 2-3 cups shredded or julienned vegetables (radishes, iceberg lettuce, red cabbage, cucumber, summer squash, carrots, scallions, avocado

Directions

  • Combine seasoned rice vinegar through sesame oil in a jar. Shake and set aside.
  • Cook noodles according to package directions until just al dente. Immediately drain the noodles in a colander and rinse under cold water to stop the cooking. Transfer to a medium bowl, toss with half of the dressing.
  • Divide the noodles between bowls. Arrange vegetables over the ramen and serve with remaining dressing.
Dinner, Dressing, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

Kale Caesar Salad with Lemony Breadcrumbs

The Caesar salad is iconic and one of the best salads ever created.  A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad.  In this version, kale replaces the romaine and toasted panko replaces the croutons.  If you are fond of kale, you will love this salad.  If you are on the fence about kale, you will still love this salad.  

Kale Caesar Salad with Lemony Breadcrumbs Ingredients

The dressing does not include an egg but you won’t miss it.  With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Lemony Breadcrumbs Ingredients

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Torn Kale, Caesar Dressing

Kale is a hardy green that keeps well.  If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad.  The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

Kale Caesar Salad with Lemony Breadcrumbs
 
Adapted from Bon Appetit Magazine
Author:
Serves: 4
Ingredients
  • 2 tablespoons Buttery Sticks or regular butter
  • ½ cup panko
  • ½ teaspoon kosher salt, divided
  • freshly ground black pepper
  • 1 tablespoon finely grated lemon zest, divided
  • 4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
  • 2 tablespoons plus ¼ cup extra virgin olive oil
  • 2 oil-packed anchovy fillets
  • ¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 medium garlic cloves, finely grated (Microplane works great)
  • ½ ounce Parmesan, finely grated (about ½ cup) plus more for serving
Preparation
  1. Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
  2. Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
  3. Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
  4. Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
  5. Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

 

 

Beans, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

August 8, 2021

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

The summer weather has been quite brutal here in South Maui.  With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon.  If you’re looking for a superb summer salad, consider making this.  Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.  

Salad Ingredients

You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp.  No other cooking is required for this dish.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas

We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables.  There are plenty of green beans at the market that will work perfectly for this recipe.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas, Feta, Dressing

The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake.  A bright and tangy dressing makes this salad sing.

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

I highly recommend grilling some good sourdough bread to accompany the salad.  The slightly smoky flavor of the bread completes the meal.  Toasted cornbread or focaccia would also be a good option.


Tomato-Wax Bean Salad with Chickpeas, Feta & Dill with Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta, Dill & Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill
 
Adapted from New York Times Cooking
Author:
Serves: 2 - 4 as side dish
Ingredients
  • 6 ounces wax beans or green beans
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon red wine vinegar
  • 1 small garlic clove, minced (or ½ medium clove)
  • 1½ tablespoons extra-virgin olive oil
  • ½ pint cherry tomatoes, halved
  • ½ can (15-ounce) chickpeas, drained and rinsed
  • 2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
  • 1 tablespoon roughly chopped fresh dill
  • ¼ teaspoon dried oregano
Preparation
  1. Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
  2. In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  3. Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.

 

Follow

Get every new post delivered to your Inbox

Join other followers: