Broad Ripple Random Ripplings

Brought to you by:

Everything Broad Ripple Home

Random Ripplings Home

2018 05 25

Column

Converted from paper version of the Broad Ripple Gazette (v15n11)

Life of the Party - Sexy Summer Salads - by Elizabeth Morse

posted: May 25, 2018

Sexy Summer Salads!

Summer is a great time to serve a variety of fresh produce. It's everywhere: in our gardens, at the grocery and farmers markets. While we often think of salads as a side, there are many great recipes that can make salad the main course. I'll share two recipes today. The first is an easy spinach salad that I love to serve on a hot summer night. The second is a favorite that I originally published on my blog. It's so fresh and bright that it deserves a repeat. Enjoy!

Alice's Spinach Salad

3 tablespoons apple cider vinegar

6 tablespoons of canola oil

1/2 teaspoon salt

1 tablespoon catsup

1 tablespoon fresh lemon juice

1/2 teaspoon sugar

black pepper, to taste

1 package of fresh spinach

1 red onion, sliced

1 container fresh mushrooms, cleaned & sliced

one can of mandarin oranges, drained

4 hard boiled eggs, chopped

4 slices cooked bacon, crumbled

Directions: Combine vinegar, oil, salt, catsup, lemon juice, sugar and pepper in a mason jar with a lid firmly in place. Shake well to combine.

Add spinach, onion, mushroom, eggs, bacon & oranges to a large salad bowl. Pour well-shaken dressing over the salad and gently toss to coat. Serve immediately.

Pro Tip: Serve with slices of buttered artisanal bread for a complete meal!

Roasted Beet Salad with Orange Vinaigrette

6 beets

5 ounces baby arugula

3 ounces fresh goat cheese

1/3 cup toasted pepitas (pumpkin seeds)

Dressing:

1 tablespoon olive oil

juice and zest of one orange

2 teaspoon grain mustard

1 tablespoon honey

2 tablespoon apple cider vinegar

salt & black pepper, to taste

Directions: Preheat oven to 400 degrees. Trim the long stringy part of the root and the greens from your beets. Leave about an inch of stem on each.

Wrap each beet in aluminum foil and place on a baking sheet. On the middle rack of your oven, leave them to bake for an hour.

While the beets are roasting, Combine all ingredients for the dressing in a jar with a tight-fitting lid. Shake well to combine.

Remove beets from the oven and allow them to cool, still wrapped in foil. When they can safely be handled, unwrap one at a time. Grab the stem with a paper towel in one hand and using a second paper towel, gently wipe away the skin. It should easily slide off.

When you have "skinned" all six, slice them in 1/4 inch rounds.

To assemble the salad, choose a large bowl and arrange sliced beets on top of baby arugula. Crumble the goat cheese and sprinkle on the beets. Top with the pepitas and drizzle the dressing over all.

Pro Tips:

Roasted beets will keep in the fridge for a week.

The dressing used in this recipe can also be used as a marinade for white fish or salmon.

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

Brought to you by:

Brought to you by: