Spiralized Radish Salad Version 2.0

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.
Spiralized Radish SaladThis 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.

Spiralized Radish Salad Version 2.0
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 teaspoons white wine vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15-20 large radishes
Instructions
  1. In a large bowl, whisk together all but the radishes.
  2. Rinse the radishes.
  3. Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  4. Insert the radish in tho the slicer.with the largest end toward the blades.
  5. Slice the radishes and then add to the vinaigrette.
  6. Toss to coat.
  7. Refrigerate for 1 hour.
  8. Toss lightly before serving.

Black-Eyed Pea Salad

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.
black-eyed-pea-saladAs 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.

Black-Eyed Pea Salad
Recipe type: Salad
Cuisine: American
Prep time: 
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Serves: 4 servings
 
Ingredients
For the salad
  • 1 (10 ounce) can black-eyed peas, rinsed, drained
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup chopped flat-leaf Italian parsley
  • 1 medium jalapeno, seeded, minced
For the dressing
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Creole mustard
  • 1 tablespoon spicy brown mustard
  • 1/2 tablespoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
Instructions
For the salad
  1. Place all ingredients in a large bowl.
  2. Add the dressing ingredients. Toss to coat.
  3. Refrigerate for 1 hour before serving. Toss again before serving.
For the dressing
  1. Whisk together all ingredients until smooth.

 

Spiralized Churchill Downs Butterbean and Radish Salad

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.
Spiralized Churchill Downs Butterbean and Radish SaladThis 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….

Spiralized Churchill Downs Butterbean and Radish Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Total time: 
Serves: 8-12 servings
 
Ingredients
  • 1 pound frozen lima beans
  • 1/2 pound radish, sliced thin
  • 3 tablespoons olive oil
  • 1/4 - 2 teaspoons cumin (I used a 1/4 teaspoon)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. Bring a pot of water to a boil.
  2. Add the beans and blanch for 3 minutes.
  3. Transfer beans to an ice bath and let cool for 5 minutes. Drain well.
  4. In a large mixing bowl mix the beans and radishes.
  5. Add oil, lemon juice and cumin.
  6. Combine until well mixed.
  7. Add parsley and cilantro.
  8. Season with salt and pepper.

Smoked Shrimp Cobb Salad

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.
Smoked Shrimp Cobb SaladI 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.

My favorite salads when I eat out are the Buffalo chicken salad at Max and Erma’s and the tossed Cobb at The Ram, topped with Buffalo chicken. Yes, I like spicy salads.

Smoked Shrimp Cobb Salad
Author: 
Recipe type: Main or Side
Cuisine: American
Prep time: 
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Ingredients
Your favorite Cobb salad ingredients, I used
  • Green leaf lettuce
  • Chilled canned small artichoke hearts, drained, chopped
  • Cherry tomatoes
  • Chopped radishes
  • Boiled eggs, halved
  • Diced avocado
Instructions
  1. Arrange ingredients on a platter and serve.

 

Fried Goat Cheese Croutons

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.
Fried Goat Cheese CroutonsI 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.

Fried Goat Cheese Croutons
Cuisine: American
Prep time: 
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Total time: 
Serves: 12-16 croutons
 
Ingredients
  • 3 (4 ounce) goat cheese logs
  • Oil, for frying
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
Instructions
  1. To make them a bit easier to slice, place the goat cheese logs into the freezer for 30 minutes. Then slice into 1/2" thick slices.
  2. Heat 1" of oil in a deep fryer or Dutch oven to 375 F.
  3. Place flour in a small bowl.
  4. Place beaten eggs into another small bowl.
  5. Place breadcrumbs in another small bowl.
  6. Working in batches, dip the cheese slices into the flour.
  7. Shake off the excess then dip them into the eggs.
  8. Finally, roll the cheese in the breadcrumbs.
  9. Add to hot oil and fry 2-3 minutes per side, flipping once.
  10. Remove to a paper-towel lined plate to cool and drain.

Spiralized Radish Salad

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.
Spiralized Radish SaladThis 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!

Spiralized Radish Salad
Author: 
Prep time: 
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Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tablespoon orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound large radishes, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • 1/4 cup cilantro, chopped
  • 1/2 medium red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  2. Add remaining ingredients and toss to coat. Season with salt and pepper.
  3. Refrigerate for 1 hour. Toss to coat before serving.

Garlic Butter Zoodles with Brussels Sprouts

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.
Garlic Butter Zoodles with Brussels SproutsYou 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!

Garlic Butter Zoodles with Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1/2 pound Brussels sprouts, tough parts of stems removed
  • 3 small zucchini, cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • Sesame seeds, toasted (optional)
  • Grated Parmesan cheese
Instructions
  1. Bring a small pot of salted water to a boil.
  2. Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  3. Drain and rinse under cool water.
  4. Cut sprouts in half along the stem.
  5. Meanwhile, melt 1 tablespoon of butter in a large skillet.
  6. Add the zucchini noodles and cook for 2-3 minutes, stirring.
  7. Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
  8. Add 1 tablespoon of butter to the skillet and melt.
  9. Add the garlic and sprouts and saute for 5 minutes.
  10. Add remaining butter and melt.
  11. Add the zucchini noodles back to the pan, stir and warm through.
  12. Season to taste with salt and pepper.
  13. Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Roasted Beet Salad

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.
Roasted Beet SaladI 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!

For something a little different, try smoked beets. Wow, are they also great smoked!

Roasted Beet Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 medium beets
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Green leaf lettuce
  • 4 ounces Feta cheese, crumbled
  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400 F.
  2. Trim the stem ends of the beets so they can sit flat on a pan.
  3. Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  4. Place on a baking sheet in the oven for 1 hour or until just getting tender.
  5. Remove from oven and let cool enough to handle.
  6. Peel the beets then slice thin.
  7. Line a serving platter with the lettuce.
  8. Add beet slices.
  9. Crumble cheese over the beets.
  10. In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  11. Sprinkle with salt and pepper and serve.