israeli farro salad

I have a friend from Tel Aviv, a talented pottery artist who now lives in St Louis. When I first met them, she and her husband taught me a few things about what to do when you have people over. It goes like this:

Put some chairs around a table inside a charming screened porch that overlooks a lovingly tended garden of native plants, trees and bird feeders, complete with a creek running through it. At the same time let the kids outside to explore amongst themselves.

Next open a bottle of wine, maybe some chilled rosé, and set out some glasses so everyone can help themselves. Finally, put some fresh pita bread and a bowl of salad on the table, composed basically of chopped tomatoes, cucumber, fresh herbs and some olive oil.  Commence talking and sipping while enjoying this perfect snack, one I think is about thousand miles away from the usual chips and salsa.

[Read more...]

winter salad with lemon anchovy cream

winter salad with lemon anchovy cream

March is the Month of Expectation – Emily Dickinson

It’s not quite March yet, but at this point of a particularly brutal one, it’s hard not to get antsy for The End of Winter….impatience fueled by a subtle shift of light. There’s light in the sky in the early morning when our groggy household starts the day, and still lingering now at dusk, 5:45 pm as I write this. We are moving closer to the sun!

winter salad with lemon anchovy cream

It was snowing again this morning, but I didn’t want to venture out for provisions. So I dug into the produce drawer of the refrigerator, hungry for the vitamins in fresh leaves and crisp vegetables. I felt like Captain Cook scrounging around in the galley for a wedge of lime to suck on.  [Read more...]

shaved carrots, tangerine and pomegranate

The last farmer’s market of the year where I am in New Jersey was last week. I’m still wrapping my head around that fact…can’t we push the “Pause”button so that I can resume my summer?

No? Well, okay. I hereby accept there was a major interruption in my usual flow of life. Moving on!

While living in the moment, I scooped up this gorgeous bunch of heirloom carrots in rainbow colors before the market closed.

I was going to throw them in a roasting pan – my usual modus operandi – but changed my mind when I saw the jeweled-colored ribbons that coiled on my cutting board as I started to peel the carrots, and decided to make a salad instead.

Tangerine juice is super-sweet, especially so after reducing to a light syrup. It makes a pure, simple dressing when paired with olive oil and plays so nicely with carrots.

I can see this salad taking up residence on my table for the next few months; starting with Thanksgiving and all through the holiday season.

shaved carrots, tangerine and pomegranate

Yield: 2 - 4 servings

Multicolored carrots look absolutely beautiful in this salad, but of course regular carrots will work just as well. The easiest way to get a good pile of ribbons is to choose those that are about 7" long and 1 1/2 " in diameter. Also, look for tangerines that are juicy. Seedless clementines, which are perfect for eating out of hand, will not yield enough juice for the dressing.

Ingredients

  1. ¾ teaspoon coriander seed
  2. 3 juicy tangerines, such as Murcott or Satsuma variety
  3. 1 teaspoon finely chopped shallot
  4. 1 teaspoon honey
  5. Kosher salt
  6. 4 medium carrots (about 4 ounces each); scrubbed
  7. 1 1/2 tablespoons extra-virgin olive oil
  8. Fresh pomegranate seeds

Instructions

  1. Put the coriander seeds in a small (5 - 8-inches) skillet set over medium heat. Toast about 5 minutes - just until the seeds become fragrant; remove from the pan.
  2. Halve 2 of the tangerines and squeeze the juice into the same skillet. Bring to a boil; reduce to 2 tablespoons.
  3. Coarsely crush the coriander seeds in a mortar and pestle or by using the flat side of a large chef’s knife on a cutting board. Combine the coriander with the reduced tangerine juice, shallot, honey and ½ teaspoon salt in a bowl.
  4. Peel the remaining tangerine and divide into segments; add to the juice mixture.
  5. If your carrots are especially hairy give them a quick surface peel with a swivel peeler and discard. Shave the carrots into ribbons, turning to include all sides (you’ll be left with a slender core, which is the cook’s treat).
  6. Pile the carrot ribbons into a large mixing bowl and drizzle with olive oil. Add a good pinch of salt and gently massage with your hands to coat. Pour the tangerine mixture over and toss again.
  7. Serve the carrot salad with some pomegranate seeds sprinkled on top.
http://familystylefood.com/2013/11/shaved-carrots-tangerine-and-pomegranate/