Category: Salads

Fennel Rainbow Beet Salad Recipes at My Table

Fennel Rainbow Beet Salad

Fennel Rainbow Beet Salad

Growing up we ate red beets and nonna would preserve them in the fall.  Nonno grew them in the garden.  Today I bought some rainbow beets and I want to dress these up with a light dressing and compliment them with fennel.  This is a light salad with bold tastes. This underrated vegetable should be on your grocery list every week.  There are many health benefits to beets: https://www.rd.com/health/healthy-eating/beets-health-benefits/

My nonno’s garden was my “go to” place for vegetables as a kid and a grown-up.  As kids we walked between the rows of the plentiful garden and pulled up fresh carrots.  We walked to the water hose, washed them and ate.  Then we took a drink from the hose and ran to play.  When I grew up and had children nonno was around for a while and I did the same with my oldest two.   I long for those days and that garden.  The memories suffice as I cook these beets; nonno grew the best beets.

We were always in awe of the red juice when nonna boiled the beets.  Her hands turned red as she peeled the beets.  The smell in that kitchen was sweet and earthy.  Today I use a method that eliminates all the extra work and the red hands.  I also use disposable gloves when peeling the beets and there is a tiny speckle of red juice on the parchment paper.

I take the beets and put them in a baking dish lined with parchment paper.  Add the garlic whole and drizzle with a little olive oil.  Then tent it all with tin foil and this will steam the beets without a mess. Into the oven they go.

I love making things easy in the kitchen and my mandolin is my friend.  The fennel slices easily with this tool.

Nice thin and even slices.

I do the same with the beets and look at the rainbow coloured beets.

The dressing consists of olive oil, lemon juice and the green fronds from the fennel.

Fennel Rainbow Beet Salad Recipes at My table

It is a beauty plated.

Fennel Rainbow Beet Salad Recipes at My Table

Up close and I can’t wait to eat this.

Fennel Rainbow Beet Salad Recipes at My Table
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Fennel Rainbow Beet Salad

Pretty to take to the table and good for you.

Course Salad
Cuisine Home Cooking in Canada, Italian
Keyword Fennel Rainbow Beet Salad
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Author Renata Solski

Ingredients

  • 1 bag of rainbow coloured beets
  • 1 large head of fennel
  • 6 cloves garlic
  • 1 tbsp olive oil
  • 1/2 cup canola oil
  • 1 tsp dijon mustard
  • juice of one lemon
  • zest of half the lemon
  • 2 tbsp fronds from the fennel chopped

Instructions

  1. Wash the beets and place them in a baking dish lined with parchment paper. 

    Throw in the garlic cloves. No need to peel.

    Drizzle with olive oil and cover tightly with tin foil.

    Place in a 400 F oven for 40 minutes.

    Cool the beets.

    Slice the fennel using the mandolin on the thinnest setting.

    Slice the beets on the mandolin using the same setting.

    Arrange on a round platter with the fennel mounded in the centre.

    The beets can go around the fennel.

    Combine the canola oil, dijon, lemon juice, lemon zest and fronds.

    Give the dressing a good mix and pour over the salad.

Recipe Notes

This can be kept in the refrigerator for a few days, but it will disappear.  Make extra!

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Avocado Fruit Salad: recipes at my table

Avocado Fruit Salad

Avocado Fruit Salad

Avocado Fruit Salad is a spark of healthy for the Holiday Season.  I feel the need for something healthy to perk me up while baking.  This easy little salad will dress up your table and be gobbled by the pickiest eaters.

Avocados are not an Italian tradition in cooking, but there are some innovations in cooking with them.  I have eaten a pasta made with a simple avocado sauce.  While your pasta is cooking, put an avocado, olive oil, garlic, parsley, parmesan cheese  and lemon juice in a blender.  Cook your pasta and toss with the sauce; then kick up the flavour with some lemon zest.  This is an avocado pesto which is easy to make and brings a healthy sauce to your table.  Kids love this.   Avocados can also be used in a caesar dressing.  

The textures in this salad leave your mouth fresh while the meatiness of the avocado fills you. Such a simple recipe requires quality ingredients. Make sure that the avocados are firm to the touch, but ripe.  Avocados are incredibly nutritious; they contain more potassium than bananas.  This good fat is loaded with fibre and can lower your cholesterol.  

The acidity from the orange keeps the avocado fresh.

Cut the avocados lengthwise and remove the pit.  Using a sharp knife cut the orange into sections.

Pretty green and red candied cherries add a little sweetness.

The little skewers look pretty on a platter.  Drizzle some olive oil and sprinkle some dried basil on this.

 

Avocado Fruit Salad: recipes at my table
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Avocado Fruit Salad

Avocado Fruit Salad keeps you healthy any time of the year.  

Course Appetizer, Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Avocado Fruit Salad
Prep Time 20 minutes
Servings 4
Author Renata Solski

Ingredients

  • 2 avocados cut lengthwise
  • 1/2 tbsp lemon juice
  • 1 large orange
  • 8 canided cherries
  • 1 tbsp olive oil
  • 1/2 tbsp dried basil
  • salt and pepper coarse salt is better

Instructions

  1. Slice the avocado lengthwise and remove the pit. 

    Sprinkle some of the lemon juice on each half to keep the avocado from turning brown. 

    Peel the orange and cut it into segments.

    Place the segments on a skewer starting and ending with a cherry.

    Arrange each skewer on an avocado.

    Pour the orange juice from segmenting the orange over the avocados. 

    Drizzle with olive oil and sprinkle with basil.

    Add a good pinch of freshly grounded coarse salt and pepper.

    Serve as an appetizer or a side.  

Recipe Notes

How to remove the pit of the avocado and scoop it out watch https://www.youtube.com/watch?v=eGd6GfHG77I

How to segment an orange https://www.youtube.com/watch?v=xENXYCCh2zg

 

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Grilled Romaine Lettuce Salad recipes at my table

Grilled Romaine Lettuce Salad

Grilled Romaine Lettuce Salad

Grilled Romaine Lettuce Salad provides many options to all types of eaters. Growing up Italian, we used lettuce in various ways.  We had friends that boiled it and others fried it, and now I decided to grill it.  Other ways to use lettuce in your cooking: https://food-hacks.wonderhowto.com/how-to/no-salad-zone-cook-with-lettuce-0160712/

Growing-up in Little Italy lettuce grew in every garden.  My nonno had rows of it and salad graced our table every day.  Sometimes I crave a simple salad of lettuce, olive oil, vinegar, salt and pepper. It dresses my table with simplicity and brings a smile to my face that food doesn’t have to be complicated to be good and bring people to the table.

The versatile Romaine

This green bundle of yummy is a great source of vitamin C.  It is better for you than iceberg lettuce and holds its shape.  For a little bit of history and facts read this: http://www.foodreference.com/html/artromainecoslettuce.html

Today I am grilling the lettuce by brushing it with some Canola Oil.  I want to create a sweet and savoury salad.  I bought fresh blueberries and mangoes.  To make it savoury, I chose feta cheese. It’s hot outside and I want to enjoy the pool today; and therefore, I am using a store-bought Vidalia Onion dressing.  The onions will compliment the fruit and cheese.

Slice the lettuce in half and season with Mrs. Dash original blend.

The lettuce is on the grill and as I flip the first piece over, you can see the grill marks.

Lettuce on the grill recipes at my table

It comes off the grill and it is perfect.

The Mango gets lightly grilled.

grilled mango recipes at my table

All the ingredients come together and I dress up the salad.

all dressed-up recipes at my table

Grilled Romaine Lettuce Salad recipes at my table
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Grilled Romaine Lettuce Salad

Simple food can bring you back to the table. 

Course Side Dish
Cuisine Home Cooking in Canada
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2
Author Renata Solski

Ingredients

  • 1 head of romaine lettuce
  • 1 tbsp canola oil
  • 1 tbsp Mrs. Dash original
  • 1 cup blueberries
  • 1 mango slice in half
  • 1/2 cup feta cheese crumbled
  • 1/3 cup vidalia onion dressing
  • salt and pepper optional

Instructions

  1. Preheat the grill to 400 F.

    Cut lettuce in half and brush with canola oil on both sides.

    Sprinkle both sides with seasoning.

    Put on the grill for 3 minutes per side.  Close the lid of your barbecue.

    Remove from barbecue.

    Cut the mango in two halves and score before placing on the barbecue.  If you have never done this before, here is an easy watch:  https://www.youtube.com/watch?v=Q-GGxmaDLLQ

    Grill the mango in the skin for a minute; just until you see grill marks.

    Assemble by placing the blueberries, mango, feta and dressing over the lettuce.  


Recipe Notes

For the dressing you can use caesar, ranch or any of your favourites.  

I like to limit my salt in recipes; there is salt in the  feta and the dressing. If you like you can season your lettuce with salt and pepper. 

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Sicilian Orange Salad

Sicilian Orange Salad is A good way to get more vitamin C

It is cold outside and I am always thinking of ways to stay healthy.  I want to make sure we all get enough vitamin C; Sicilian Orange Salad is a good way to sneak in the Vitamin C.  It is an excellent time of year to buy oranges and kids love their sweetness.

Oranges in Sicily and Calabria

The best oranges are from Sicily, which are the blood oranges. Sicily produces a large amount of citrus with the main being lemons.  Oranges were not highly cultivated in Calabria, and my mom says that it was a real treat to get an orange when she was little.   When I visit, I enjoy the juice every day, and the oranges are like candy.  Today you can enjoy them in any part of Sicily or Calabria.  I often order the orange Salad as a side or main on a very warm day.  It’s funny that I eat in on a very cold day in Ontario.

The ingredients

Perhaps, the best thing about this dish is that there are few ingredients.  Italian cooking is about unleashing the flavours of each ingredient.  Food doesn’t have to be complicated to be good.  I chose black pepper today over red pepper flakes, but it is your choice.

Ingredients Sicilian Orange Salad

Choose good oranges.  Make sure that they are firm and smooth.  Did you know that colour isn’t a good sign that the orange is good?  Some oranges are dyed.  Make sure that there is a thin smooth skin and no soft spots.

Slice and Plate the Oranges

Always choose a nice platter; it’s cold outside, but I want a warm summer feel. I chose a glass light pink platter that mom gave to me.  She is always bringing me pretty dishes.  Part of my Calabrese roots draw me to red onions; I find them sweeter.  Sometimes I slice them and soak them in vinegar and sugar for other salads, but this salad is sweet enough.

Slice the onions

Next I want to chop some parsley; my favourite is the Italian flat leaf parsley.

Finely chop the parsley

Olive oil gives it that finished glaze.

 

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Sicilian Orange Salad

Get your Vitamin C with this sweet salad!!

Course Salad
Cuisine Italian
Prep Time 15 minutes
Servings 4
Author Renata Solski

Ingredients

  • 3 seedless oranges
  • 2 red onions
  • 2 tbsp finely chopped parsley
  • salt to taste, but be generous
  • freshly ground black pepper sometimes I use 1/2 tsp red pepper flakes

Instructions

  1. Peel and slice oranges.

    Arrange on a pretty platter.

    Slice onions and scatter over oranges.

    Salt and pepper.

    Drizzle with olive oil.


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