Thai Pummelo Salad (Yum Som Oh)

Thai Pummelo Salad (Yum Som Oh)

Ingredients

1 tablespoon brown sugar
1 tablespoon water
1 Thai chile pepper, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoon fish sauce
Salt, to taste
1 Pummelo or 2 Tahitian Pummelos, peeled, segmented, and broken into bite-size chunks
3/4 cup torn cilantro leaves with tender stems
1/4 cup dry roasted peanuts, roughly chopped
1/2 cup unsweetened shredded coconut, toasted
1 shallot, thinly sliced
1 shallot, thinly sliced and fried until crispy

Steps

Whisk together brown sugar, water, Thai chile, garlic, lime juice, and fish sauce. Set aside. In a large bowl, add pummelo segments, cilantro, peanuts, coconut, fresh shallot, and half of the dressing. Toss to coat. Season to taste with salt, sugar, and lime juice. Divide into four plates, drizzle with remaining dressing and sprinkled with fried shallot.

Watermelon Radish & Orange Salad

Watermelon Radish and Orange Salad

Original recipe by Carley Baulick, MS, RD, ShopRite of Monroe

Ingredients

1 small shallot or half of a small red onion, finely minced
2 tablespoons white wine or champagne vinegar
1/4 teaspoon salt
2 medium watermelon radishes, peeled and sliced thinly
2 oranges
1/4 cup toasted, chopped walnuts
1/4 cup crumbled goat cheese
1 tablespoon minced chives
2 tablespoons extra virgin olive oil
3 cups arugula

Steps

Place shallot in small bowl, cover with vinegar and salt, then set aside.

Put arugula on large serving platter or bowl and arrange radish slices on top. Using a knife, remove skin from oranges. Cut between membranes to remove each slice and squeeze remaining membrane over radishes to extract juice. Scatter orange segments over salad. Sprinkle with walnuts and goat cheese.

Whisk olive oil into shallot vinegar mixture and pour vinaigrette over salad. Sprinkle with chives for garnish and serve.

Purple Sweet Potato and Fennel Flatbread

Purple Sweet Potato and Fennel Flatbread

Ingredients

1 small Stokes Purple® sweet potato, peeled and halved crosswise
1 small fennel, trimmed, reserving some fronds for garnish, halved lengthwise
1 large shallot, peeled and halved crosswise
1 tablespoon olive oil, plus more for drizzling
1 teaspoon salt
2 flatbreads*, prepared according to instructions and kept warm
3 ounces blue cheese, crumbled
1 tablespoon fennel fronds, chopped
Freshly cracked black pepper

Steps

Preheat oven to 475 degrees.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Using a mandolin or sharp knife, slice all vegetables thinly, keeping them separated. Place vegetable slices in single, even layer. Drizzle with olive oil and sprinkle with salt.

Roast 9-11 minutes until lightly browned. Remove from oven and let cool slightly.

To assemble, layer sweet potato slices, then fennel, then shallots on warm flatbreads. Sprinkle with crumbled blue cheese and chopped fennel fronds, and drizzle with olive oil. Cut into wedges, if preferred. Serve immediately.

*There are many variations of flatbread from refrigerated dough that needs to be baked, to ready-to-eat ones that just need a bit of toasting.

Source: Frieda’s Inc.

Blood Orange, Fennel, and Arugula Salad

Blood Orange, Fennel, and Arugula Salad

A simple and elegant salad that is truly a crowd pleaser. Add some roasted chicken breast to make a filling, main-course salad.

Ingredients

1 large or 2 medium fennel bulbs
1 shallot, peeled
2 blood oranges
1 navel orange
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
About 4 cups loosely packed arugula
Salt and pepper, to taste
1/4 cup pine nuts, toasted

Steps

Trim fennel bulbs, saving about 1 tablespoon of chopped fronds, then halve lengthwise. Roughly chop fronds and set aside.

Using mandolin or very sharp knife, slice fennel and shallot halves crosswise into paper-thin slices. With knife, peel oranges and slice crosswise into thin slices; set aside.

In bowl, add red wine vinegar, then whisk in thin stream of extra virgin olive oil until well combined. Stir in fennel fronds and season to taste.

In large salad bowl or on 4 individual plates, layer arugula, fennel, shallot, and orange slices. Drizzle with vinaigrette and sprinkle with toasted pine nuts. Serve immediately.

Source: Frieda’s Inc.