A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried. This salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.
This is it. My absolute favorite black-eyed pea salad. I could eat it all day. I could slurp up the dressing with a straw. I could dream about it. And I have. It has everything I love in every (big) bite. A bit of heat. Hints of mustard and vinegar. Crunchy fresh vegetables. There’s nothing boring about this black-eyed pea salad. As with all great pea or bean salads, this one gets even better the next day. And the day after that. So make a double batch because you’ll want to have this salad on hand as long as you possibly can.
If you weren’t raised on black-eyed peas or love them as much as I do, you could substitute kidney beans instead and you’ll be just as happy as I was using black-eyed peas.
Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad. This spiralized Churchill Downs butterbean (er, lima bean) and radish salad also travels really well. It’s the perfect salad for a pitch-in, and it’s something different. I bet you haven’t seen too many butterbean salads. Well, I haven’t. Maybe it’s the pitch-ins I go to….
Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better.
The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables and the pop of the cherry tomatoes. There’s no point in having a boring salad. I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.
I set out to make a great side salad for last night’s dinner. Nothing too complicated, though. A mix of greens, of course. Topped with sliced roasted beets (a favorite in our house!). Next, I needed croutons. Oh, but not the ‘usual’ croutons. Not dried crunchy bread croutons. Nope. Cheese croutons. Glorious fried goat cheese croutons, to be exact! Oh, what wonderful little bites these are. Decadent. Delicious. Dangerous. I wouldn’t make these croutons every day, but I could. They’re very tempting. The only way I kept from eating more of them was to convince myself that by being ‘good’ I could have them again tomorrow.
It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette. This was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!
I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.
Or just add cooked crumbled bacon. Now we’re talking good!
As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year, but I can definitely see it quickly becoming a holiday favorite. I keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!