Hello Stranger | Login | Create Account
Jan 19, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

31 Days of Salad

31 Days of Salad: Louisa Shafia’s Vinegar carrots with toasted sesame seeds

Tuesday, January 21st, 2014



Rare is the salad that barely requires chopping. For this vibrant carrot salad, all you really need is a vegetable peeler. Published in Louisa Shafia’s latest cookbook, The New Persian Kitchen, the salad gets its pungency from white and rice vinegars, and it has a nice kick from red pepper flakes. Use both white and black pepper sesame seeds for more colors to contrast with the orange carrots and fresh green cilantro.

Vinegar carrots with toasted sesame seeds
By Louisa Shafia in The New Persian Kitchen
4 Servings

¼ cup sesame seeds (white or black)
1 clove garlic, minced
2 Tbsp. white vinegar
2 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. toasted sesame oil
1 tsp. red pepper flakes
1 tsp. sea salt
1½ lbs. carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro

• Heat a small skillet over medium heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, about 2 minutes, transfer them to a plate and let cool to room temperature.
• In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds and salt.
• Pour the dressing over the carrots, add the cilantro and toss well. Season to taste with salt and serve.

Reprinted with permission from 10 Speed Press


31 Days of Salad: PW Pizza’s California Dreamin’

Monday, January 20th, 2014



The pistachio vinaigrette makes the California Dreamin’ salad at PW Pizza sing. It’s a creamy, sweet and nutty concoction that complements the buttery avocado and tangy feta cheese. Cucumbers and red bell peppers add refreshing crunch to mixed greens.



31 Days of Salad: Salad of Smoked Chicken Hearts

Sunday, January 19th, 2014


Chicken Caesar salad is so dull. It’s time to be adventurous with a Salad of Smoked Chicken Hearts from Farmhaus‘ Andrew Jennrich. Hunt down some chicken hearts, kohlrabi and fennel and challenge yourself. Click here for the recipe.

-photo by Carmen Troesser

31 Days of Salad: Dressel’s Romaine Wedge and Gem salads

Saturday, January 18th, 2014

Dressel’s is a pub and therefore not the first place you might think of for a great salad. However, the salads chef Mike Miller and his team are churning out are so special, we picked two.



The first is the Romaine Wedge salad with whole romaine hearts,  chunky cornbread croutons, equally big cubes of bacon, pickled red onions, an eight-minute egg and a Parmesan-peppercorn dressing.



The second pick is the Sweet Gem salad. A briny mix of green olives top sweet gem lettuce and radicchio dressed in a green goddess dressing and finished with shaved Marcoot Creamery tomme cheese and buttery, crunchy breadcrumbs.



31 Days of Salad: The Market at The Cheshire’s Asian chicken salad

Friday, January 17th, 2014



The Asian chicken salad at The Market at The Cheshire is a healthy, clean lunch that leaves you refreshed and energized. The soy-based dressing has sweet heat from punchy ginger, and the fresh chicken is roasted on-site. A smattering of roasted red pepper and crunchy carrots, almonds and sesame seeds add texture and color to a bed of Napa cabbage and romaine lettuce. It’ll make you feel good from the inside out.



31 Days of Salad: Fresh Beet Salad

Thursday, January 16th, 2014



This beet-lover’s salad isn’t just delicious, it’s also gorgeous. A luxurious blend of goat cheese and marscapone is sandwiched between bright gold and red beets and topped with dressed baby greens. Click here for the recipe from The Crossing that Jim Fiala originally shared with us in 2008.

-photo by Jonathan S. Pollack

31 Days of Salad: Pi Pizzeria’s House Salad

Wednesday, January 15th, 2014



Pi Pizzeria‘s house is predictable in that it’s good every single time. A sun-dried tomato vinaigrette adds tart brightness to a mix of field greens, walnuts, Gorgonzola, diced tomatoes and red onions. Delicious and reliable – we’ll take it.


31 Days of Salad: Stellina’s House Salad

Tuesday, January 14th, 2014


The house salad at Stellina Pasta Cafe is another that you can easily call a meal. Every forkful is a palate adventure: red- and green-hued buttery leaves, meaty garbanzos, sweet red beets, red onion and nutty sunflower seeds. The assertive saltiness of briny Kalamata olives and crumbled feta find balance from a slightly thick, tangy-sweet white balsamic dressing. For a salad that explodes with flavor, texture and color, Stellina’s is spot on.



31 Days of Salad: Apricot, Coconut And Mint Salad

Monday, January 13th, 2014



A person can only eat so much romaine and baby spinach. Here, a base of warm cous cous is tossed with dried apricots, roasted yellow pepper, toasted coconut and fresh mint for a bright, lettuce-less pick for 31 Days of Salad. Get the recipe here.

-photo by Carmen Troesser



31 Days of Salad: Prasino’s Lobster Avocado

Sunday, January 12th, 2014



The Lobster Avocado at Prasino is amazing. Dressed arugula supports half an avocado that’s piled high with fresh, sweet, chilled lobster. The decadent salad (There’s arugula; it counts.) is finished with chili beurre blanc and a touch of sweet-hot mango salsa. This is rich and filling, but it won’t weigh you down.



Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004