Salads and Dressings Archives | Page 3 of 6

Fall Salad with Molasses Balsamic Vinaigrette

October 16, 2014

This fall salad is loaded with seasonal fruits and topped with candied pecans and blue cheese. The rich molasses balsamic vinaigrette has a mild spice from cayenne pepper.

I have the strangest pattern for salad cravings. For some reason throughout the end of the summer, despite all the light and refreshing produce, salads did not sound good at all. But all of a sudden fall hits and I’m ready for some leafy greens.

Maybe it’s the seasonal fruits like grapes or the heavier toppings like blue cheese that make fall salads surprisingly comforting. That must be why my cravings have finally come around, especially since the temperatures dropped a bit today and the leaves are starting to fall.

Sorghum Pomegranate Salad with Goat Cheese and Walnuts Recipe

September 8, 2014

Switch up your cold grain salads and add some sorghum! In this recipe, the chewy grain is combined with pomegranate and walnuts, and then topped off with tangy goat cheese.

I was cooling down from my run last week, taking a nice leisurely walk back to the house, when I saw it. Tucked between two houses was a tree with long branches that were bending under the weight of beautiful red pomegranates.

I see fruit trees around here all the time – figs, citrus, persimmons – and while I’ve seen a pomegranate tree before, I had never seen one in our neighborhood. It was gorgeous.

And I want some!

When I see trees loaded with fruit that seem to be untouched I am so tempted to knock on the door and ask if the owners are going to use the fruit. But I have never gotten up the courage. Then again, the stakes have never been quite this high. A pomegranate might be just enough to get me out of my comfort zone.

So here is the plan. I’m going to watch the tree for the next few weeks and if none of the fruit disappears, I’m doing it. I’m going to walk up and ring the doorbell.

I think. Maybe.

Pomegranate and Pear Salad Recipe from Mason Jar Salads

September 5, 2014

Have you ever been the victim of being labeled the healthy eater at your workplace? If not the healthy eater, than the fancy eater?

I thought being teased by peers was something that I’d leave in grade school, but some of my jobs as an adult proved me wrong. I worked in public health so a lot of people were healthy eaters, but I quickly became labeled as a fancy eater in the lunch room.

I was the one who would bring in leftovers of Asian noodle dishes, black bean burgers or grilled pastured, local chicken. It was usually balanced out with some greens, fruit, some healthy fat — all the major food groups. I’d get comments about how healthy I ate and that I must cook, etc.

You never really know what to say to these things. Sorry? I promise I’m not trying to get attention, I honest-to-goodness just eat like this.

Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014

I like my chicken salad loaded. It’s to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.

My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.

Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.

So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.

I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.

Picnic Chicken Salad with Blueberries via @Lori_Rice

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Picnic Chicken Salad with Blueberries and Pecans

2015-06-25 10:02:59

Makes: 2 to 3 servings

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Ingredients

6 to 7 oz. roasted chicken, shredded
¼ cup finely diced onion
½ tablespoon chopped fresh dill
¼ cup full-fat or 2% plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon spicy brown mustard
½ teaspoon sugar (any type - white, raw, brown, etc)
¼ teaspoon ground black pepper
Pinch of salt
¼ cup chopped pecans
½ cup fresh blueberries

Instructions

Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Carrot and Radish Salad with Peanut Ponzu Dressing Recipe

June 21, 2014

I made this carrot radish salad a few years ago when I received a bottle of ponzu. New to me at the time, I was an instant fan and it made a delicious peanut dressing for this seasonal side dish.

Carrot and Radish Salad with Peanut Ponzu Dressing Recipe | fakefoodfree.com

The thing that draws me to food the most is that I’m always learning something. No matter how much I travel, cook or eat, I will never know everything.

A good example — I learned of ponzu just last year when I was in the Seattle for the International Food Bloggers Conference. Considering my love of all types of Asian food, I’m not sure how this one got past me.

Ponzu is a Japanese citrus-based sauce often mixed with soy sauce. It was on my list to try when Marukan offered to send me a bottle earlier this year. I already use their rice vinegars so I gladly accepted the offer.

Marukan’s version of ponzu is made with sudachi juice, a sour Japanese citrus fruit used to flavor foods. The result is a tangy, salty sauce that makes an excellent dressing for summer vegetables.

With some carrots in the fridge and radishes I picked up at the market this week, I set out to see what I could come up with using this new-to-me ingredient.

I must admit that carrots are not my favorite vegetable. I kind of eat them like cookies — in moderation. I’m not sure what it is. It’s not that I dislike them. It’s more because their flavor quickly overpowers other foods to me.

That being said, I love this salad! The combination of the carrot with crunchy radishes and the tangy, nutty dressing is really delicious.

Don’t feel like you have to cut the carrots in ribbons, although it makes for a pretty presentation. You can shred or chop them if you like. If you decide on ribbons, it’s really easy. Just use a vegetable peeler to peel off thin strips. You’ll eventually reach a point where you have a thin piece of the center of the carrot. At that point, just reserve it as a carrot stick snack for later.

I’m still on the lookout for more ways to use ponzu so if you have any ideas, please share!

Carrot and Radish Salad with Peanut Ponzu Dressing

2018-04-18 12:08:21

Serves 4

An ideal spring side dish, this carrot radish salad is tossed in a flavorful dressing made with tangy ponzu.

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Ingredients

4 medium carrots, peeled and sliced into ribbons
6 radishes, thinly sliced
2 green onions, sliced
1 tablespoon natural peanut butter (unsweetened)
1 tablespoon ponzu
1 teaspoon dark sesame oil
½ teaspoon sugar (I use mascavo)
1 tablespoon warm water
3 tablespoons lightly salted peanuts

Instructions

Place the carrots, radishes, and green onions in a medium bowl.
Whisk together the peanut butter, ponzu, sesame oil, and sugar in a small bowl. Whisk well until a smooth, thick dressing forms. Whisk vigorously as you add the warm water. This will thin and lighten the dressing.
Pour the dressing over the vegetables and toss well to coat all ingredients. Stir in the peanuts just before serving.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The ponzu in this post was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Brazilian-inspired Simple Salad with Lime Recipe

June 10, 2014

I revised my definition of the simple salad after our time in Brazil.

I thought what I was eating prior was a simple salad until I had my first bite of a salad there. I remember thinking — but where are the candied walnuts, the blue cheese, the cranberries, and could I have a little dressing?

It took simple to a whole new level and it took it a while to grow on us, but it did. Occasionally we even find ourselves craving that same simplicity almost 5 years later.

I had the opportunity to spend one afternoon with a friend there while she prepared us dinner and it allowed me to see first-hand how such a salad comes together. First, everything is the same color. No flecks of white from feta cheese or bursts of red from cherry tomatoes. No, it was all, equally as pretty, shades of green.

First lettuce, then parsley and finally a few rings green bell pepper. Next, the secret salad ingredient – salt. I have to admit I had never salted a salad straight from the shaker until we moved there. No pepper, though. Black pepper was non-existent where we lived.

The salt is what made the dressing flavors pop. And what I mean by dressing is loads of olive oil and fresh squeezed lime juice.

When I was trying to use up a few leftover vegetables last week, I decided to return to the basics and recreate a similar salad for dinner. I made a few changes like cilantro because I’m not in love with parsley, red bell pepper because I had it on hand, green onion for the same reason and kale because there was a handful I didn’t want to go to waste.

I went ahead and massaged the kale in olive oil. If you haven’t done this before it reduces bitterness, softens the leaves and really makes all the difference. Just pour the oil over it and rub it in with your hands, working it for a few minutes.

Regardless of whether you use kale or not, a good olive oil is essential for this salad. With such simple flavors, it must be delicious. I’ve mentioned Oregon Olive Mill before and I love their extra virgin olive oil. They recently sent me a new variety called Frantoio. It’s a single Italian olive varietal with a buttery flavor and a peppery finish, which I love in a good olive oil. I was waiting for something simple to use it with so that the olive oil’s flavors would stand out and it worked perfectly in this salad.

When the kale is ready to go just layer on the other ingredients, toss with a little (or a lot) more olive oil and lime juice and it’s ready to serve.

Brazilian-inspired Simple Salad with Lime

2018-04-26 11:15:23

Makes: 2 to 3 servings

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Ingredients

2 cups finely chopped kale leaves
1 tablespoon + 2 teaspoons extra virgin olive oil
3 cups chopped romaine lettuce
⅓ cup finely chopped red bell pepper
¼ cup chopped fresh cilantro
1 green onion, sliced
Juice of 2 limes
⅛ teaspoon fine ground sea salt

Instructions

Place the kale in a medium bowl and add the 2 teaspoons of olive oil. Massage the kale for 2 to 3 minutes.
Add the lettuce, bell pepper, cilantro and onion. Drizzle the remaining tablespoon of olive oil and lime juice over the salad. Sprinkle on the salt. Toss to coat all the ingredients and serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The olive oil mentioned in this post was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. It is an excellent olive oil and I’m happy to share about it.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

5 Things You Will Love About the Fit Bottomed Girls Anti-Diet

May 7, 2014

Have you ever picked up a book and after reading the first couple of paragraphs you were suddenly in a better mood? A smile slowly starts to spread on your face, the wheels in your brain kick into gear and a voice somewhere inside starts chanting – you can do this!

That’s how I felt the moment I cracked open Jennipher Walters and Erin Whitehead’s new book The Fit Bottomed Girl Anti-Diet.

I think most people assume that if you work in health promotion in any way, or if your persona is all about eating vegetables and staying active, that a healthy lifestyle comes super easy for you. That choosing kale over French fries requires no internal debate and that every evening you lace up your shoes ecstatic over the four miles you have get to run.

Untrue.

I have my ups and downs. Times when I gain weight and lose weight. Times when kale tastes good and when it tastes awful. Times when I bust through an eight mile long run and when I have to walk after just one mile.

I have to admit I was experiencing a down when I got this book. It launched me right out of it!

If you are a blogger, you remember those blogs you associated with at the very beginning when you first started out. Fit Bottomed Girls is one of those for me; one I connected with. I can still remember Jenn’s motivating comments on some of my original posts here at Fake Food Free. She and the Fit Bottomed Girls crew continue to motivate me. I’ve been thrilled to be featured a Fit Blogger We Love on the site and share a few guest posts on Fit Bottomed Eats over the past few months.

Their new book truly encompasses what is great about their site. These are five things I loved about it, and you will, too.

It’s about ditching the diet mentality and getting back in touch with eating because you’re hungry, because it tastes good and because it nourishes you.
It’s loaded with tips for quick exercise sessions that encourage movement, not punishment. It even gave me a few new ideas.
It focuses on the positive and being grateful. Too few healthy lifestyle books emphasize gratefulness. Being grateful for what you have, for the simple fact that you can walk or run, changes your attitude.
It emphasizes balance. I know there are people who feel that balance is not an achievable reality, but I completely disagree. It’s one of those journey, not a destination type of things and this book highlights that.
When you read scenarios in the book like the dreaded weigh-in you will laugh out loud while saying – holy crap, that is exactly me.

Intrigued? Good news, the book was released yesterday! Get yourself a copy and as they say – drop the diet drama.

If you are already a fan of the FBG website, then I’m sure you are also familiar with the Big-Ass Salad. It always makes me giggle a bit when I read the term, but I love it when Jenn shares her ideas for healthy lunches.

There are some quick and healthy recipes in the book that you’ll love, but I decided to share one of my salads with you in celebration of a healthy eating attitude.

Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing | Fake Food Free

It felt like such a long wait, but cherries, nectarines and peaches are beginning to show themselves at the farmers market here. Since they come at a time when we go back and forth between cool and warm temps (well, that’s pretty much always the case in the Bay Area), I struggle to decide between a cold salad or a hot lunch. This recipe combines the two. Perfect solution.

Congrats to Jenn and Erin on the book!

Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing

Servings: 2 to 3

Dressing

4 tbsp walnut oil

2 tbsp chopped walnuts

1 tbsp honey

1 tbsp apple cider vinegar

Pinch of salt

3 yellow nectarines, pitted and sliced

1 cup cherries, pitted

4 cups mixed greens

3 oz. crumbled cheese (Blue cheese or feta works well. I used goat milk feta.)

Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil or coconut oil.

In a small food processor, add 2 tablespoons of the walnut oil, walnuts and honey. Puree until the walnuts are finely chopped and a paste forms. Add the remaining 2 tablespoons of walnut oil and puree for about 30 seconds. You will be left with a thick walnut paste and a sweet milky liquid. Transfer to a bowl.

Whisk in the vinegar and salt. This will take a little time, but trust me, it will turn into a thick dressing. Keep whisking. Set aside.

Place the nectarine slices and cherries in a single layer on the baking sheet. Bake for 10 minutes, until softened and the juices begin to bubble.

Place the greens in a bowl, add the warm fruit and cheese. Pour in the dressing and toss well to coat. (You can also serve the dressing on the side as pictured, but because the dressing is thick, it really works better to toss the salad in it.) Serve right away.

Disclosure: The book in this post was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

Purple Brussels Sprouts Salad with Pecans and Orange Garlic Dressing Recipe

March 25, 2014

Purple vegetables.

Need I say more?

I have no idea why I’m so drawn to purple produce, but the responses to the photos that I share on Instagram tell me I’m not alone.

And it’s not just any purple veggie, either. It’s the new stuff. The poor eggplant and cabbage that I’ve always known to be purple get trampled on my way to see a head of purple cauliflower or these…

Purple Brussels sprouts!

I found them while I was browsing Whole Foods a few days ago. I had no idea they existed, but you better believe I bought some!

When it comes to flavor and texture, I’d say they are exactly the same as their green sisters, which I still love. But these purple bundles can really dress up a salad. Especially when everyone around me seems to need a serious dose of spring.

I used mostly purple sprouts with a few green to add more color. If you can only find green, don’t worry. It will taste the same. If the opportunity arises do pick up some of the purple variety, though. And if you know of more purple veggies that might be new to me, do share. I have this overwhelming desire to try them ALL.

Purple Brussels Sprouts Salad with Pecans and Orange Garlic Dressing

Makes: 4 servings

1 lb. Brussels sprouts, stemmed and thinly sliced
3 green onions, sliced
Juice of two navel oranges
1 clove garlic, grated
2 tbsp olive oil
1 tsp orange zest
¼ to ½ tsp sea salt (to taste)
Pinch of black pepper
1/3 cup pecan halves, roughly chopped

Place the Brussels sprouts and onions in a large bowl.

In a small bowl, whisk together the orange juice, garlic, olive oil, orange zest, salt and black pepper.

Pour the dressing over the vegetables and stir to coat evenly. Stir in the pecans.

I prefer it served right away at room temperature. It will stay fresh a day or two in the fridge.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Places Worth Preserving – The Pumpkin Farm

October 7, 2013

I can see them before I pull up to the entrance of the farm. They are specs of bright orange sunshine amid a sea of dry, brown brush. The excitement builds as I get closer and begin to make out the endless shapes and sizes. Some perfectly symmetrical, others with an odd bump here or a groove there that only adds to their character.

Picking a pumpkin is unlike any other garden harvest. It takes a good eye and a good bit of strength to find (and haul) the right one. First, I judge by size. I have to get this thing back to the front register to check out, so as tempting as those extra-large beauties may be, I have to leave those in the field for someone a bit stronger.

Next, they must be analyzed from every angle ensuring there is at least one good side to show off to the neighborhood. It may take a while to find one, but there is nothing I enjoy shopping for more than the perfect pumpkin.

While I have memories of pumpkin hunting from my childhood, the appreciation of the local pumpkin patch is something I associate much more with as an adult. Fall is my favorite season, and there is nothing better than seeing the first signs in the form of a bright pumpkin.

When I was invited to participate in a special project with Frei Brothers Reserve to celebrate a place that I feel is worth preserving, the opportunity hooked me in right away. It was a tough decision. There are so many. But what is the one place that stands out most for me?

The local pumpkin farm.

It’s not a place that is reserved for a lucky few that live in a specific region. It’s not tucked in the wooded hills of the East or along the rugged coastline of the Northwest. From Kentucky to California, and just about every state beyond and in between, when October arrives you can hear the laughter, smell the spiced cider and see the orange specs among the dry brush. It’s pumpkin season, and for me, this feeling and this special place is worth preserving.

As part of my participation in the Frei Brothers Reserve project, I was asked to create a meal around my place to preserve. So I roasted my first winter squash of the season, blended up the beautiful, sweet orange puree and prepared three courses in celebration of pumpkin with the help of Frei Brothers Reserve Chardonnay.

Autumn Salad with Pumpkin-Orange Dressing

Serves: 4

6 cups mixed greens
4 ounces blue cheese, crumbled
1/3 cup walnut halves
¼ cup dried cranberries
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp rice wine vinegar
1 tbsp fresh pumpkin puree
2 cloves garlic, peeled
¼ tsp salt
Pinch ground black pepper

Place the lettuce, cheese, walnuts and cranberries in a large bowl.

Combine the olive oil, orange juice, vinegar, pumpkin and garlic in a small food processor. Pulse until smooth. Stir in the salt and pepper.

Pour the dressing over salad and toss to coat.

Divide into 4 portions and serve.

Pork Scaloppini in White Wine Sauce over Handmade Pumpkin Pasta

Pairing tip: pair with Frei Brothers Reserve Chardonnay

Serves: 4

Pasta
2 cups unbleached all-purpose flour
2 eggs
3 ½ tbsp fresh pumpkin puree

Scaloppini
1/3 cup panko bread crumbs
1/3 cup almond meal
1 tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
1 egg
1/3 cup milk
2 tbsp olive oil
1 tbsp unsalted butter
1 pound pork scaloppini (about 8 thin slices)

¼ cup chopped onion
2 cloves garlic, minced
¾ cup Frei Brothers Reserve Chardonnay
1 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives

Pasta
Combine the flour, 2 eggs and 3 ½ tablespoons of pumpkin puree in a food processor. Pulse until the dough comes together.

Turn the dough out onto a floured surface, and kneaded just until the dough comes together into a smooth ball.

Let rest under a damp paper towel for 15 minutes. Follow your pasta maker instructions for rolling and cutting the pasta, or you can follow my guide for Beginner Homemade Pasta Making.

To cook the pasta, boil for 3 to 4 minutes in salted water, drain and set aside.

Pork
In a shallow dish, combine the bread crumbs, almond meal, salt, nutmeg, cayenne and black pepper. In a separate shallow dish whisk together the milk and the 1 egg.

Heat the olive oil and butter in a large cast iron skillet or a similar skillet over medium-high heat. Dip each piece of pork in the egg and milk, and then into the bread crumbs, turning to coat it evenly.

Working in batches so you don’t overcrowd the pan, add the pork to the hot skillet and cook 2 to 3 minutes on each side, until browned and cooked through.

Transfer to a paper towel to drain.

Once all the pork is cooked, add the onion and garlic to the skillet and carefully pour in the wine to deglaze the pan. Scrape the bottom of the pan well as the wine boils and reduces for about 30 seconds.

Reduce the heat to medium. Add the butter and continue to scrape the pan until the butter melts. Salt and pepper the sauce to your taste.

Add the cooked pasta to the skillet and toss to coat in the sauce.

To serve, add ¼ of the pasta to each serving plate. Top with 1 to 2 pieces of the scaloppini and garnish with ½ tablespoon of the chopped chives.

Homemade Pumpkin Ice Cream

Serves: 4 to 6

2 cups 2% milk
1 cup heavy cream
¾ cup raw sugar
5 tbsp fresh pumpkin puree
2 egg yolks
1 tsp pure vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and gently scald the milk, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Pour the mixture through a fine mesh strainer into a heat and freezer safe bowl (such as Pyrex). Place the bowl over a larger bowl filled with ice and stir the mixture until cool.

Refrigerate until cold, at least 1 hour. (I sometimes put it in the freezer to speed up the process.)

Freeze in a counter-top ice cream maker per the manufacturer’s instructions.

What is your Place Worth Preserving? Frei Brothers Reserve is currently hosting a photo competition on Facebook for Places Worth Preserving in association with National Geographic Traveler. Every month between now and November, they are giving away prizes for photo entries including a grand prize trip to visit their winery at Frei Ranch in Sonoma County plus a stay in Yosemite National Park.

You can also check out a round-up of all the delicious Places Worth Preserving and wine inspired recipes at Kitchen PLAY.

Discloser: I was invited to participate in the Frei Brothers Reserve Places Worth Preserving project by Kitchen PLAY. This is a sponsored post. I received monetary compensation for this post and a bottle of wine to pair with my meal.

Spicy Thai Salad with Minced Pork (Larb) Recipe from Everyday Thai Cooking

September 13, 2013

The first time I had Thai food was in Thailand.

That seems a little strange to me considering I was 30 years old. (I actually celebrated my 30^th in Thailand. Great birthday.)

Most people would probably also try some of the dishes that hail from the country they are about to spend a few weeks exploring, but not me.

It was more of an access issue than anything else. There wasn’t much Thai food in central Kentucky the few years before that, and I also wasn’t an adventurous eater. I was more of a count your calories, eat whole grains and enjoy your fat-free yogurt kind of eater. (I know. I shutter when I think about it, too.) Then we moved to Brazil and there was good food, but no Thai.

So I learned about Thai food, including the infamous Pad Thai, in its home. That is not a bad situation to be in. Although it will leave you constantly comparing every dish you have after that to your original experience. For that reason, even though we took a cooking class while there, I haven’t made much Thai food at home. I play with Pad Thai and curry, but that is about it.

I think that is soon going to change. See, now I have this wonderful cookbook called Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin. Just flipping through its pages, I feel empowered to bring Thai into my kitchen.

In addition to gorgeous food photography (and scenic photos from Thailand that make me want to go back), the book starts with three sections that I love to see in a cookbook – techniques, ingredients and the basics (all those pastes and sauces that make Thai food so amazing.)

Trust me, this section will have you feeling empowered, too. The book is split into appetizers, soups and salads, entrees based on the meat selection (and vegetarian), followed up by a hefty dessert section. Some things I have on my list include Fragrant Coconut Fish in Banana Leaves, Thai Garlicky Eggplant and Coconut Thai Basil Ice Cream. It’s page after page of both familiar and different Thai recipes that are simply explained for the home cook.

The Spicy Thai Salad with Minced Pork is what caught my eye when I first flipped through the book. It is light and healthy with all the familiar flavors of Thai cuisine. Katie and the publishers graciously gave me permission to share this delicious recipe with you.

The thing I found most interesting about this dish was the roasted rice powder. I’m now going to be making this nutty, slightly crunchy powder to top other dishes. It adds a special touch. You’ll love this recipe. It’s all the tease you’ll need to get your hands on a copy of the book.

Spicy Thai Salad with Minced Pork (Larb)

©Katie Chin 2013. Reprinted with permission from Tuttle Publishing

Serves 4 as part of a multi-course meal or for lunch

Preparation time: 20 minutes + cooling time
Cooking time: 30 minutes

Ingredients
1 tablespoon long-grain rice1 tablespoon high-heat cooking oil
1 garlic clove, minced
1 small shallot, ﬁnely sliced
1 teaspoon minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat)
½ lb (250 g) ground pork
3 tablespoons Basic Chicken Stock or store-bought
2 tablespoons ﬁsh sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
4 cups (350 g) mixed baby greens
1 red pepper, thinly sliced
½ cup (52 g) peeled, seeded, and diced cucumber
12–14 fresh mint leaves
2 tablespoons ﬁnely chopped fresh coriander leaves (cilantro)
2 tablespoons ﬁnely chopped fresh Thai or Italian basil
½ small red onion, thinly sliced
4 tablespoons crushed roasted peanuts
Fresh coriander leaves (cilantro) for garnish
Mint leaves for garnish
Lime wedges

Prep

Make the roasted rice powder: Heat the rice in a small dry skillet over medium heat, stirring and tossing for 3–4 minutes, until it turns golden brown. Transfer to a small plate and allow to cool. Use a mortar and pestle or a spice grinder and grind the rice into a coarse powder.

Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes. Stir in the chicken stock, ﬁsh sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.

In a large bowl, combine the rice powder, baby greens, mint leaves, fresh coriander leaves, basil, and red onions. Add the warm pork mixture and toss with the greens. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves. Serve immediately with lime wedges.

COOK’S NOTE: Feel free to substitute the ﬁsh sauce with soy sauce, the pork with soy protein crumbles and the chicken stock with vegetable stock for a vegetarian version of this salad.

Also be sure to check out the Dan Dan Noodles from Katie’s Everyday Chinese Cookbook!

Disclosure: This book was sent to me for review purposes. I was not required to post about it and I received no compensation for doing so. This post contains affiliate links.

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My New Cookbook published in 2020!

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