Fig Salad Dressed with Balsamic Vinaigrette

Figs are not something that appear on my table very often, and the reason surely must be because the fig season seems so dearly short. It is certainly not about the sweet and unique taste they contribute to dishes, especially salads such as this balsamic dressed one with bitter radicchio, fresh basil and peppery watercress. This is a bold salad that can be enjoyed year round as a bit of hunting in even modest size cities will result in figs to adorn this dish. In this case, these figs were imported from Israel and I had no reason to complain about freshness, despite the fact they were imported from overseas.

This recipe is inspired by one of my latest cookbook acquisitions. Plenty More: Vibrant Vegetable Cooking is a follow up to Plenty by Yotam Ottolenghi. Both books are vegetarian and feature stunning creations that are for the most part easy to make and always delicious. I enthusiastically display a few of Ottolenghi's beautiful books on my shelf, and although the other two books are not strictly vegetarian, there are plenty of offerings for vegetarians and vegans within the covers complete with photos that tempt one to preserve the books as coffee table browsing. That would however be a shame because the recipes deserve to be explored in the kitchen and served up at the table. Impressive, always, with middle eastern flare and loaded with plenty of vegetables.

Fig Salad Dressed with Balsamic Vinaigrette

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on November 4, 2014 A simple salad of bold contrasts in color, texture and flavor with soft sweet figs, crunchy radicchio and toasted walnuts, and tender leaves of sweet basil and peppery watercress dressed in a robust herbed balsamic vinaigrette Print this recipe Salad: 1 1/2 teaspoons olive oil 1 medium red onion 1/3 cup raw walnuts leaves from 1 small head of radicchio, coarsely torn 1 1/3 cups fresh basil leaves 1 1/3 cups watercress leaves 6 to 8 ripe figs, cut into wedges Dressing: 2 1/2 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar 1/2 tablespoon champagne vinegar 1/2 teaspoon ground cinnamon 1 teaspoon dried thyme 1 teaspoon dried oregano sea salt and fresh cracked black pepper to taste Instructions: Preheat an oven to 425°. Peel the onion and halve lengthwise, then cut each half into wedges. Toss the wedges with 1 1/2 teaspoons of olive oil, a bit of salt and some black pepper. Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, stirring at least once during roasting, until the onions are soft and golden and just begin to turn crispy on the edges. Cool and separate the onions into bite size pieces. Set aside. Meanwhile, toast the walnuts in a small unoiled skillet over medium-low heat for 6 to 8 minutes, tossing frequently, until lightly toasted and fragrant. Set aside. Mix together the radicchio, basil and watercress. To make the dressing, whisk together the oil and vinegars, cinnamon, herbs, and salt and black pepper to taste. Taste and adjust. To assemble the salad, arrange some of the mixed radicchio, basil and watercress on plates. Top with a few pieces of fig and some roasted onion. Add a few more leaves to the plate, along with more fig and onion. Drizzle some dressing over the salad and garnish with some walnuts. Makes 4 servings

This is my submission to Bookmarked Recipes, hosted this month by Fuss Free Flavors and administered by my dear friend Jacqueline of Tinned Tomatoes. I'm also sharing with No Croutons Required, a vegetarian soup and salad event alternately hosted by Jac and myself. I'm hosting this month.

More stunning salads to enjoy from Lisa's Kitchen:
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons
Avocado Greek Salad

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: sweet morning silence

Greek Salad with Hummus Dressing

I adore Greek salad. Loads of crisp vegetables combined with plump olives and creamy Feta cheese all dressed up with an olive oil and vinegar dressing never fails to please. This time around, I was inspired by Joanne's rather unconventional take on this classic and adorned the whole beautiful bowl with a hummus-based dressing. Pleased by the success of my Greek salad with avocado, I made avocado hummus to begin with and then turned it into a thick and creamy dressing for the salad. It's fun to change things up from time to time and this made for one nourishing and satisfying meal, served up with classic buttermilk biscuits.

This is not the first time I have played around with hummus with excellent results. I still crave my homemade hummus pizza. The uses of hummus are as wide and vast as the imagination of the cook

Notes: Use any sort of hummus you like here. Roasted red pepper hummus or a traditional lemon hummus would be just as delicious. Make adjustments to the quantity of vegetables used in the salad and also the amount of oil and vinegar in the dressing to suit your preferences. Tasting as you go is the key to getting the dressing just right. Mine was rather thick but adding more olive oil, lemon juice and vinegar will thin it out more if you prefer.

Greek Salad with Hummus Dressing

Recipe by Lisa Turner Cuisine: Mediterranean Published on September 22, 2014 A fresh, crunchy Greek salad dressed with a rich, zesty, tangy and hearty hummus dressing Print this recipe Salad: a generous few handfuls of mixed leaf lettuce, torn into pieces 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced a few handfuls of cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1 1/2 cups hummus (I used avocado hummus) 1/3 cup red wine vinegar 1/2 cup olive oil 2 tablespoons white balsamic vinegar or white vinegar juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Combine the salad ingredients in a large bowl. In a medium bowl, whisk together the ingredients for the dressing until smooth, adding more oil and vinegar as needed to thin the dressing to your taste. Arrange the salad on plates, spoon some dressing over each serving, and top with some extra crumbled Feta. Makes 6 servings

More salads to enjoy courtesy of Lisa's Kitchen:
Avocado Salad
Beet and Feta Salad
Middle Eastern Chickpea and Olive Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The New Criterion

Audio Accompaniment: Marsen Jules

Avocado Mango Salad with Cilantro and Roasted Cashews

This is certainly on the list of the most refreshing and vibrant salads I have ever enjoyed. Colorful chunks of sweet mango and creamy avocado are dressed up with a bold and tangy lime dressing that embraces the herbs and fruit for a extra boost to the palate without overpowering the balance of flavors throughout. I've added jalapeño here for a bit of a kick and stove-top toasted cashews for some nuttiness and texture. There's a lot going on here, but it all comes together texturally and textually for a stunning taste experience. Despite the complexity of flavors, putting this salad together takes very little time at all and should be considered an ideal summer meal accompaniment or light lunch.

In addition to serving as a side salad, consider the various roles this dish can play at the table and serve it up much like you would your favorite condiments, such as a chunky chutney.

Avocado Mango Salad with Cilantro and Roasted Cashews

Recipe by Lisa Turner Adapted from Vegan Eats World: 300 International Recipes for Savoring the Planet Published on July 21, 2014 Beautiful summer salad of chunks of creamy avocado and sweet mango tossed in a zesty lime dressing and tossed with fresh mint and toasted cashews Print this recipe Dressing: juice from 1 lime (2 tablespoons) 2 tablespoons olive oil 2 teaspoons white balsamic vinegar or 1 teaspoon balsamic vinegar 1 teaspoon champagne vinegar or white wine vinegar 1 teaspoon coconut sugar 1/2 teaspoon sea salt fresh cracked black pepper to taste sprinkle of dried red pepper flakes (optional) Salad: 1/3 cup raw cashews, halved or chopped 1 ripe avocado, pitted, peeled and cut into cubes 1 ripe red mango, pitted, peeled and cut into cubes 1 small red onion, cut into thin slices 1 cup fresh cilantro, chopped 1 tablespoon fresh mint, finely chopped 1 jalapeño, cut into rings and seeded unsweetened dried grated coconut for garnish Instructions: Toast the cashews in a dry unoiled skillet over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Remove from heat and set aside. To make the dressing, whisk together all of the ingredients in a small bowl. In a medium bowl, pour the dressing over the avocado and gently toss. Add the mango to the bowl, along with the red onion, cilantro, mint, jalapeño and half of the cashews. Gently toss to coat. Serve at room temperature or cold, garnished with the remaining cashews and some grated coconut. Makes about 3 to 4 cups or 2 to 3 servings

I'm sharing this with Jac's Bookmarked recipes, a monthly event showcasing food inspired by fellow bloggers, cooks and cookbooks.

Other salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Avocado Greek Salad
Red Kidney Bean Summer Salad
Potato and Green Bean Chaat Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Marsen Jules

Avocado Greek Salad

Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential.

This refreshing variation on my usual Greek salad is rather substantial and could easily be a meal in itself, although I found it especially satisfying when paired with baked falafel stuffed in pita breads.

Avocado Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on July 10, 2014 A modern-style Greek salad with a zesty dressing, plenty of feta cheese and Kalamata olives, and chunks of avocado to provide a creamy texture contrast and a dose of added nourishment Print this recipe Salad: 1 small head romaine lettuce, torn into pieces 1 small head radicchio, cut into pieces 1/2 English cucumber, sliced 1/2 red bell pepper, seeded and cut into strips 1/2 green bell pepper, seeded and cut into strips 1 pint cherry tomatoes, halved 1 small red onion, cut into half rings 1 to 1 1/2 cups Kalamata olives, pitted and halved 2 avocados, cut into chunks 1 1/2 cups feta cheese, crumbled Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar 2 tablespoons balsamic vinegar juice from 1 lemon (3 tablespoons) 1 tablespoon fresh thyme (1 teaspoon dried) 1 tablespoon fresh chopped oregano(1 teaspoon dried) 1 tablespoon fresh chopped basil leaves (1 teaspoon dried) fresh cracked black pepper and sea salt to taste a few sprinkles of dried red chili flakes (optional) Instructions: To make the dressing, whisk together all of the ingredients in a small bowl. In a large bowl, toss together the lettuce, radicchio, cucumber, peppers, tomatoes, onion and olives. Just before serving, peel and pit the avocados and cut into bite-size pieces. Tansfer the avocado to a small bowl and gently toss with a few tablespoons of the dressing. Toss the salad with the remaining dressing. Serve the salad topped with chunks of avocado and the crumbled feta cheese. Makes 6 servings

Other substantial salads to try from Lisa's Vegetarian Kitchen:
Chickpea Salad with Goat Cheese, Olives and Arugula
Indian-Style Coleslaw
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

Blueberry and Goat Cheese Salad with Mushrooms

It's blueberry season again, and although I eat them year round in great quantities, they are a real treat when they are fresh and local. Perfect just for snacking on, served up with your morning cereal, included in baked treats or even featured in salads, as I have done here, they are my berry of choice. With the recent heat wave, eating light with little heat emanating from the oven or stove-top is often the way to go.

I was recently sent a selection of blueberry recipes featured on the U.S Highbush Blueberry site. With so many tempting recipes to choose from, I think it was the heat and the intriguing blend of flavors included in this salad that resulted in this one landing on the table first.

Everything is here. Creamy and tangy goat cheese, crunchy walnuts, crisp salad greens, vibrant fresh blueberries, earthy and succulent mushrooms (my addition) all dressed up in a simple yet lively balsamic vinaigrette. Apart from the ease of preparation, it's a lovely salad in appearance in addition to a treat to the palate. Canada Day is past now, but those in the U.S. might want to consider dressing up their tables this July 4th weekend with this beauty. For that matter, this salad is perfect for any occasion or just as a simple but fabulous light lunch or side for dinner. I think it goes without saying it's also packed full of nutrition.

Blueberry and Goat Cheese Salad with Mushrooms

Recipe by Lisa Turner Adapted from U.S. Highbush Blueberry Council Published on July 3, 2014 Simple and colorful summer salad of greens with fresh plump blueberries, toasted walnuts and soft tangy goat cheese drizzled with a balsamic vinaigrette Print this recipe Salad: 1/2 cup walnut pieces 1 teaspoon olive oil 6 to 8 large white mushrooms, sliced 4 cups mixed salad greens 4 oz (115 g) soft goat cheese, cut into rounds or crumbled 1 cup fresh blueberries Dressing: 1/3 cup olive oil 2 1/2 tablespoons balsamic vinegar splash of champagne vinegar (optional) sea salt to taste Instructions: Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant. Remove and set aside. Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown. Remove from the pan and set aside. Whisk together the ingredients for the dressing and set aside. To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese. Sprinkle some blueberries and walnuts on top. Place a few mushroom slices on the sides of the plate. Sprinkle with dressing and serve. Makes 4 to 6 servings

Other recipes featuring blueberries you may enjoy:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Pomegranate & Blueberry Oat Smoothie
Blueberry Goat Cheese Pie
Red Cabbage with Mushrooms and Blueberries

This is my submission to No Croutons Required this month and also Jac's bookmarked recipes.

On the top of the reading stack: Vegan for Fun - Modern vegetarian cuisine by Attila Hildmann

Audio Accompaniment: the ceiling fan

Indian-Style Coleslaw

Although I enjoy cabbage, I do find that one head is often more than I really need for my immediate menu plans unless I want to serve cabbage for an entire week or longer — and usually that's not the case, as I desire a wide variety of foods. Thankfully, cabbage keeps well, so it's not often that it goes to waste. I can't always say the same for the head that rests upon my shoulders.

This refreshing salad addressed just that problem after I had over half a head left after making a mixed vegetable and avocado salad with almond herbed flatbreads. It so happened that I was serving an Indian-themed meal not too long after and wanted an additional vegetable component. My cabbage was still crisp and inviting. Perhaps not exactly what you might think of when the subject of coleslaw comes up, this Indian influenced preparation features plenty of crisp vegetables and a creamy yogurt dressing with some complimentary heat and tang. This twist on an old classic didn't last long enough for me to tire of. Not at all.

This is my contribution to No Croutons Required. I am hosting this month. Submissions are excepted until the 20th of May.

For a pleasantly thick and creamy dressing, use full fat Greek yogurt. You'll find that it adds richness and zesty vibrancy to the earthy and sweet vegetables.

Indian-Style Coleslaw

Recipe by Lisa Turner Cuisine: Indian Published on May 2, 2014 Fresh, colorful and crunchy "grown up" coleslaw loaded with a variety of vegetables and tossed with a zesty and tangy Indian spiced yogurt dressing Print this recipe Dressing: 1 cup plain yogurt juice from 1 lime (2 tablespoons) 2 fresh green chilies, seeded and minced 1 tablespoon fresh ginger, minced or grated 1 teaspoon chat masala 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander a few sprinkles of dried red chili flakes 2/3 teaspoon Dijon mustard 1/2 teaspoon dried mint sea salt and fresh cracked black pepper to taste Salad: 2 cups red cabbage, shredded or cut into fine strips 2 cups Napa cabbage, white part cut into fine strips and green part torn into pieces 1 large carrot, shredded or cut into fine strips 1 medium red bell pepper, seeded and cut into fine strips or diced 1/2 English cucumber, thinly sliced into half moon shapes 5 to 6 green onions, white and pale green parts, sliced into thin rounds 1/4 cup fresh parsley or cilantro, chopped Instructions: To make the dressing, whisk the yogurt until smooth. Whisk in the rest of the ingredients until well combined. In a large salad bowl, toss all of the ingredients together. Add as much of the dressing as desired and toss well to coat all of the vegetables. Makes 8 servings

Other cabbage recipes to try:
Cabbage Poriyal
Coleslaw Bites with Jalapeno Dip
Chopped Cabbage with a Crumbly Chana Dal Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

It's almost starting to feel like spring here in southwestern Ontario, although after a long and brutally cold winter I'm not counting on sunny warm days sticking around anytime soon. But with the hint of warmer days on the horizon, I find myself thinking more of salads, even if they are often made to go along with a hot steaming bowl of soup or curry.

My latest dressed-up salad was inspired by a complimentary copy of A Taste of Pesach by Yeshiva Me'on Hatorah. This cookbook, devoted to Passover solutions, features both classic and modern recipes, complete with lovely full colored photographs of each dish. If you observe Passover, this might just be the book for you, and even if you don't there are plenty of diverse recipes to inspire cooks. Those with a sweet tooth won't want to miss the dessert section. While the amount of meat and sea food recipes that occupy the book certainly won't appeal to vegetarians, this vegetarian was intrigued by many of the salads and sides showcased in the book.

Accordingly, after flipping through the pages, I was attracted by a colorful "flatbread" salad and I'm glad I tried it, with some minor modifications.

The salad had a nice creamy component due to the addition of avocado that contrasts pleasantly with crisp romaine lettuce and sweet red cabbage. As the salad is tossed, some of the avocado ends up getting mashed in and incorporated, making it an ideal accompaniment to the tangy and zesty dressing that adorns each serving. The almond flour flatbreads make for an even more substantial salad that you can enjoy as an appetizer while you await the rest of your meal.

Also bookmarked from the collection is Avocado Salad with Portobello Mushrooms, Veggie Roll-Up and various kugels.

Notes: I cut the recipe in half because I didn't require as much salad as the original recipe called for, but it is easily doubled to feed more hungry diners if required.

To make this salad vegan, omit the non-vegan flatbreads suggested below and use flatbreads or croutons that suit your diet or leave them out altogether — the salad is substantial and delicious enough without any garnish, other than perhaps some freshly cracked black pepper. Feel free to increase the amount of dressing by a wee bit if you like your salad smothered with more zing.

You can make your own almond flour for the flatbreads at home if you can't find it or prefer not to buy it. Blanch the almonds and grind into a fine powder in a food processor, taking care not to over-process. You want a grain-like flour consistency, not a sticky mixture.

I received a complimentary copy to look over. The opinions expressed here and my modifications to the original recipe are my own.

Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

Recipe by Lisa Turner Adapted from A Taste of Pesach Published on April 11, 2014 Simple colorful mixed salad with multiple textures dressed with a sweet and tangy dressing and topped with herbed almond flour flatbreads Print this recipe Flatbreads: 1 1/2 cups almond flour 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 3/4 teaspoon sea salt fresh cracked black pepper to taste 1 egg, lightly beaten 1 tablespoon olive oil Dressing: 1/4 cup olive oil 2 teaspoons rice vinegar 2 tablespoons white vinegar 2 tablespoons coconut sugar or brown sugar 1 clove garlic, minced 1/2 teaspoon Dijon mustard a few pinches of dried red pepper flakes (optional) sea salt and fresh cracked black pepper to taste Salad: 1 small head romaine lettuce, torn 1 1/2 cups red cabbage, cut into thin strips or grated 12 to 14 cherry tomatoes, halved 1 large avocado, pitted, peeled and cubed 1 small red onion, cut into fine strips Instructions: Begin by making the flatbreads. Line a baking sheet with parchment paper and preheat an oven to 350°. In a medium bowl, combine the almond flour, herbs, salt, egg, olive oil and black pepper with a fork. Gently knead in the bowl until a soft dough forms. Transfer to the baking sheet with the parchment paper, tear off another sheet of parchment paper, and cover the dough. Flatten with a rolling pin until the dough is about 1/2-inch thick. Remove the parchment paper from the top and cut the dough into 2-inch squares or triangles. Sprinkle with more salt and black pepper if desired. Bake in the preheated oven for 15 to 20 minutes or until golden. Meanwhile, prepare the dressing. In a small bowl, whisk together all of the ingredients until well combined. For the salad, toss all of the ingredients in a large bowl. To assemble, dish up some salad onto a plate, drizzle with some of the dressing and top with flatbreads broken into smaller pieces. Makes 6 servings

This is my contribution to this month's No Croutons Required Soup and Salad Challenge. Jacqueline is hosting for April. Jac and I look forward to another round of delicious ideas.

More salads to grace your table from Lisa's Vegetarian Kitchen:
Avocado Salad
Peach and Bocconcini Salad with Arugula
Wild Rice and Asparagus Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Orwashers Artisan Bread: 100 Years of Techniques and Recipes

Audio Accompaniment: Mark Hollis