Etti's Herb Salad

Adapted from Ottolenghi THE COOKBOOK

serves 6

2 cups cilantro leaves

1 1/4 cups flat-leaf parsley leaves
2 cups dill leaves
1 cup tarragon leaves
1 1/4 cups basil leaves
2 cups arugula leaves
3 1/2 Tablespoon unsalted butter
heaping 1 cup whole unskinned almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon lemon juice
1 Tablespoon olive oil

Method:

1. Gently immerse the herb leaves in cold water, be careful not to bruise them.  Drain in colander, then dry in a salad spinner or spreading them out on a clean kitchen towel.
2. Heat butter in a frying pan, add almonds, salt, and pepper.  Saute for 5 to 6 minutes over low to medium heat, until almonds are golden.  Reserve the butter left in pan.  Once the almonds cooled, coarsely chop them.
3.  Assemble the salad: Place the herbs in a large bowl, add almonds, cooking butter, lemon juice, and olive oil.  Toss gently and season to taste.  Serve immediately.

Notes:

• This salad is VERY labor intensive, BUT it is worth every minute. =)
• We like to use Earth Balance Vegan Butter.
• Marques de Valdueza Extra Virgin Olive Oil is perfect.

Chickpea Edamame Salad

adapted from Cookie and Kate

serves 4 to 6

Ingredients:

• Two cans of Chickpeas, rinsed and drained
• 1 cup edamame* soybeans, shelled
• 1 cup roasted red and/or yellow peppers, diced
• 1/4 cup pitted kalamata olives, sliced 
• 1/2 cup grape tomatoes, sliced
• Small bunch of parsley, minced
• Scallions, chopped
• 2 clove garlic, minced
• Juice of 1/2 to 1 lemon 
• Zest of 1/2 lemon (optional)
• extra virgin olive oil
• salt and fresh ground black pepper

Method: 

1. In a large bowl, combine chickpeas, edamame, roasted peppers, kalamata olives, tomatoes, parsley, scallions, garlic, and lemon zest.
2. In a small bowl, whisk olive oil and lemon juice. Add fresh ground black pepper and salt to taste.  Then drizzle over salad and Enjoy!

Edamame Notes:

• We like 365 brand Edamame from Whole Foods Market.  Any brand will be fine. 
• Cooking instructions should be on the package.  If it is not, bring 4 to 6 cups of water to a boil, then add frozen edamame pods and bring to a boil again.  Cook for 4 to 6 minutes, drain and take edamame out of the shell.  
• They also have shelled edamame, that may be easier.  We like the shells because you can serve them by itself with a pinch of sea salt and it is delicious! 

Greens, Herbs, and Roasted Radishes

(adapted from Happyolks)
serves 4-6

endive

butter lettuce

romaine

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 4 endives
• 2 avocados 
• juice of 2 lemons (meyer lemons)
• 1/2 cup extra virgin olive oil, divided
• 1/4 cup shallot, minced
• 2 tablespoon dill, minced
• 2 tablespoon mint, minced
• sea salt & ground black pepper

Method:

1. Preheat oven to 400 degrees F.
2. Rinse and remove greens from radishes.  Halve or quarter (depends on the variety*) and coat with olive oil, sea salt and black pepper on a baking sheet.  Roast for 20-25 minutes until blistered but not totally browned.  Set aside to cool.
3. Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. 
4. Slice and dice avocado into cubes over the bowl.  Then add cooled radishes.
5. For the dressing: Whisk together olive oil, shallots, dill and mint with the lemon juice in a bowl.  Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or tongs.

*I like using french radishes, but this variety is hard to find at the grocery store.  I have found them sold at the local farmers market.