Tag Archives: salad

Tomato Polenta Stacked Salad with Basil and Goat Cheese – A salad that captures the farmer’s market

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A friend of mine from Idaho was visiting with me last week. As a good foodie, I took her to the famous San Francisco farmer’s market by the waterfront. While we were there, the sights, smells, and the flavors of the produce were ravishing. We were captivated by the lustrous crimson of heirloom tomatoes, the sweet scent of the basil, and the rich creamy taste of the goat cheese.

How am I going to capture the essence of the farmer’s market on a plate? A stacked salad popped right into my mind.

Serves 4

  • 8 round slices ready-to-cook polenta, tubular package, ¼ inch thick
  • 2 to 4 heirloom tomatoes, preferably different colors and patterns, cut into 8 thick slices
  • 1 cup basil leaves, chopped
  • 1 cup goat cheese, crumbled
  • 4 Tablespoons extra virgin olive oil
  • 4 Tablespoons balsamic vinegar
  • ¼ cup basil pesto sauce ( optional but here is the recipe to make your own )

The preparation is easy. Heat up a frying pan with olive oil. Fry the polenta slices on medium heat. Turn the slices until both sides are firm to the touch on the outside. I prefer my enameled cast-iron skillet, as it seems to fry the polenta most evenly, plus, it leaves me some browned polenta crisps that are a small, pleasant addition. Save these little browned crisps.

To make the stacked salad, place one polenta slice on the center of a plate. If you like, you can spread some basil pesto on top. Then place a tomato slice on top of it, and sprinkle some salt onto the tomato. Next place the second polenta slice on top, and spread some more pesto if you like. Finally, cap the stack with the second tomato slice of a different color or pattern, and sprinkle a bit more salt. After that, drizzle extra virgin olive oil on top of the stack, and add a drizzle of balsamic vinegar around the stack. Then sprinkle chopped basil on top. Next comes the goat cheese. Sprinkle it on top and around the stack. To garnish, sprinkle any browned polenta crisps on top and around the stack.

If you have never visited a farmers’ market before, visit one in your neighborhood before the summer is over. Also, if the heat is making you tired of eating anything heavy, having a stacked salad like this may just be the right lunch to keep you going.

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Cucumber Salad with Chinese Sausage

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Chinese sausage – Lap Cheong (what is it? ) is a hard sausage. It is an extremely popular food in Cantonese cuisine in winter. Traditionally, when the temperature is cold, it is used to flavor steamed rice. It may also be used to complement stir-fries or dishes prepared in clay pots.

As the Italians like their salami, the Chinese like their lap-cheong. It is remarkably easy to prepare since it comes already loaded with flavor. It is less salty than salami, but with a lovely balance of smokiness, sweetness and saltiness. As with all sausages, due to its fat content, Chinese sausage is an indulgence. Choose the chicken/pork variety if possible. If it is not available, your next best choice is pork. Avoid the ones that contain liver as it is too bitter for this dish. Also, you will not use it in unhealthy amounts. It is used to enhance the flavor of the salad in harmony with all of the other ingredients.

Whether you are new to this sausage or new to cooking with it in summer, you will be amazed by how refreshing it actually is. Go ahead, give it a try.

Serves 8 as side/ serves 4 as main lunch

  • 8 oz (240 gm) Chinese sausage shavings, prepare shavings by a mandolin at medium setting for the blade
  • 8 oz (250 gm) English cucumber, usually 1, peeled, then cut in thick long strips, then cut away seeds pods, then cut in 2 inch (5 cm) wedges
  • 3 oz (90 gm) mango, semi-sweet, available as pre-cut in fruit and salad section in grocery stores, resize into 2 inch (5 cm) wedges
  • 3 oz (90 gm) carrots, threaded
  • 4 oz (120 gm) lettuce, roughly chopped
  • 1 cup cilantro, leaves only
  • 1⁄2 cup Thai basil, leaves only, chopped

Steam sausage for 15 minutes. Let cool. Then slice on a mandolin to create thin shavings. Cover and set aside. Next combine the rest of the ingredients in a large mixing bowl. Leave undressed.

Dressing

  • 1⁄2 cup (120 ml) fish sauce ( what is it? )
  • 1⁄2 cup (120 ml) lime juice
  • 4 Tablespoon agave syrup ( what is it? )
  • 2 Tablespoon red chili, seeds removed, finely chopped

Combine all the above ingredients in an express blender and blend for 10 seconds.

Serve the undressed vegetables onto plates. Top it with Chinese sausage shavings. At the end, drizzle dressing onto the salad.

The best way to enjoy this exceptional summer salad is to serve it very cold. Also combine some sausage shavings with the mango or cucumber slices while you eat. If you want to eat it as a side, you may pair it with grilled sandwiches or hot wings.

For many Chinese, this sausage reminds them of winter. However, though many may see it that way, this recipe gives it a twist and turns it into a summer dish.

So go ahead – roll your eyes, turn your head, but just don’t turn your back on Chinese sausage this summer. You’d be missing a refreshing treat.

~Lunch on

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Asian Asparagus Pasta Salad with Cherry Tomatoes – A Lazy-Day of Cooking Before a Hectic Work Week

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Many of us are busy and work day after day. I was lucky enough to have a nice spring day off before heading into a long work week. In order to stock up some nutritious food to take to work for lunch during the week, I decided to make something that will taste better as it ages in the refrigerator. A pasta salad came to mind, so I made myself one big bowl of it..

This Asian salad was inspired by a Chinese cold noodle dish called Tan Tan Noodle. Since I planned to store this salad for later lunches, I chose my ingredients with extra care. The best vegetables are the ones that are firmer along with some pasta to hold on to any of the fresh citrus savory taste of the dressing and flavor from the vegetables.

Although the USDA says it is generally safe to store cooked meat, dairy, and eggs for 3 to 4 days, I decided to avoid them this time. I also decided to prepare the salad part way so that when it was about to be served, I would simply toss in  some extra leafy vegetables and an appropriate portion of Asian salad dressing to give it a volume and taste.

In terms of food safety, the USDA recommends that you always refrigerate cooked foods which are at room temperature within 2 hours, 1 hour if room temperature exceeds 90F. Store food in shallow containers, and use it up within 4 days, click to find out more.

Ingredients:
Serves 6 to 8
  • 3 Cups whole grain rotelle pasta
  • 12 oz asparagus, usually 1 bunch, de-based, cut in 1-inch sections, separate stocks and tips
  • 12 oz shelled frozen edamame, usually 1 bag
  • 12 oz cherry tomatoes, usually 1 boxful
  • 1 garlic clove, finely chopped and then sprinkled with some salt
  • 3 tablespoon Lemon juice
  • 3 tablespoon olive oil, extra virgin and if you can taste before buying, ask for a full-body taste
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Baby spinach for last minute tossing
  • Asian salad dressing (I generally like to make my own but I also found one made by Kraft)

Cook pasta according to package directions to an al dente texture. Then rinse it in cold water. Boil asparagus stocks (not the tips) and the edamame for 5 minutes. In the 3rd minute of boiling, add the asparagus tips. Shock the cooked vegetables in ice water to retain their fresh green color. In a large salad bowl, combine cooked pasta, edamame, asparagus and fresh cherry tomatoes. Then add garlic, lemon juice, olive oil, sesame oil, and toss. Add salt and pepper to taste. Before serving, portion out the pasta mixture you desire and toss it with extra baby spinach, and Asian salad dressing. Add a bit more olive oil, and then salt and pepper to refresh the taste.

To pack for work lunch, carry the pasta mix, baby spinach and salad dressing in separate containers and mix right before eating.

Hmm….I made it just in time for my busy work week. This salad is great with fish, soup or sandwich. It also travels well for a refreshing lunch at work or a picnic. Follow the USDA’s guideline and quickly store it in a shallow container and  your lunches are set. I chose non-plastic food containers that are BPA free, such as the Anchor Hocking TrueSeal Food Storage.

~Eat on and stay healthy!

The following lunch gear was featured in this article and they are available on Amazon.com. If you are interested in learning more about these products, click on the links below:

If you are interested in learning more about food handing and safety and resources for other lunch ideas, click on the links below:

 

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