Peruvian Nicoise Salad

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A vibrant Peruvian Nicoise Salad, artistically plated with colorful ingredients, including red leaf lettuce, halved boiled eggs, olives, and green beans and potatoes. The dish is garnished with fresh herbs and drizzled with the huancayo-style sauce, showcasing a tempting fusion of Peruvian flavors and classic Nicoise elements.

If you’re looking to add some excitement to your cooking routine, why not try making a Peruvian twist on a classic Nicoise Salad with Diamond Crystal Salt?

Perfect for home cooks of all skill levels, Diamond Crystal Salt Co. offers a variety of salts that can help bring out the flavors in any dish. For this recipe, I used three different types of Diamond Crystal Co. Salt: Kosher Salt Flakes, Coarse California Sea Salt, and Coarse Himalayan Pink Salt. Each type of salt has its unique benefits and can help take your Peruvian Nicoise Salad to the next level.

A close-up shot of the three types of Diamond Crystal Co. Salt used in the Peruvian Nicoise Salad: Kosher Salt Flakes, Coarse California Sea Salt, and Coarse Himalayan Pink Salt. The salts are displayed in their original containers, which offer distinct textures and colors. They bring a rich variety to the dish.

Using Kosher Salt Flakes in the huancayo-style sauce is a game-changer. The flakes offer more control over the amount of salt added, so you don't have to worry about oversalting your sauce. Plus, Diamond Crystal Co. Salt Flakes are available in three different sizes, so you can choose the perfect one for your needs

A creamy and delectable huancayo-style sauce, with its smooth texture and inviting golden hue, elegantly presented in a small dipping bowl. The sauce is garnished with a sprinkle of Kosher Salt Flakes, showcasing its importance in achieving the perfect balance of flavors.

Coarse California Sea Salt is the perfect finishing salt for this dish, adding a touch of crunch and flavor to the potatoes and green beans. It's also domestically sourced, so you can feel good about supporting local producers when you use it. And if you're worried about running out of Coarse California Sea Salt, Diamond Crystal Co. Salt offers it in a 2 lb refill box to ensure you never run out.

A top-down view of the tender, golden potatoes and bright, crisp green beans, seasoned to perfection with Coarse California Sea Salt. The salt crystals glisten atop the vegetables, hinting at the added crunch and burst of flavor they contribute to the Peruvian Nicoise Salad.

Coarse Himalayan Pink Salt is not only delicious, but is also sustainable. By purchasing refillable grinders and refill boxes, you can support sustainable practices while enjoying the unique flavor and beautiful color of Himalayan Pink Salt.

Using Diamond Crystal Co. salts in this Peruvian Nicoise Salad recipe is a fun and easy way to add a twist to a classic dish. So, what are you waiting for? Spice up your cooking routine and impress your family and friends with a delicious Peruvian Nicoise Salad made with Diamond Crystal Co Salt

For more on where you can purchase these products, visit Diamond Crystal Salt Co.’s Where To Buy tool and get ready to stock your pantry!

Peruvian Nicoise Salad

Adapted from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen

Serves: 4
Time: 45 Minutes

Ingredients

Potatoes and Green Beans
1 ¼ lb mixed fingerling potatoes
1 tsp Diamond Crystal Salt Co.coarse California sea salt
3 slices bacon, chopped into ½-inch pieces
½ lb green beans, trimmed

Salad
About 3 tbsp olive oil
5 cups mixed baby greens, loosely packed 
Diamond Crystal Salt Co. coarse sea salt
Extra-virgin olive oil
4 hard-boiled eggs, halved lengthwise
½ cup Botija (brine-cured Peruvian black olives) or cured Mediterranean olives, drained 
Generous pinch of shichimi togarashi or cayenne pepper

Huancayo-Style Sauce
10 soda crackers, such as saltines
⅓ cup whole milk 1⁄4 cup olive oil, or more if needed
½ medium red onion, roughly chopped
3 to 4 tbsp homemade ají amarillo paste
¾ cup feta cheese or queso fresco, cut into small chunks
½ tsp Diamond Crystal Salt Co. Kosher Salt Flakes

Directions
For the potatoes and green beans: Add potatoes and Diamond Crystal Salt Co. coarse California sea salt to a medium-sized pot. Cover them with an inch of water and bring to a low boil over high heat. Cook the potatoes for 20-25 minutes or until they are tender when pierced with a knife. Drain the potatoes and let them cool in the strainer before halving them lengthwise. Set them aside. 

In a medium-sized skillet, fry the bacon until it is crisp and drain on paper towels. 

For the green beans, prepare a large bowl of ice water. Bring a medium pot of water to a boil, then reduce the heat to maintain a simmer. Blanch the green beans until they are tender-crisp, about 1 minute. Drain the green beans and immediately transfer them to the ice water to cool. Once cooled, drain the green beans and transfer them to a paper towel-lined bowl to dry.

To make the salad: Heat a large sauté pan over medium-high heat, about 2 minutes. Pour about 2 tbsp olive oil into the pan and heat for an additional minute. Then, add the green beans and sauté, tossing occasionally until they are charred in spots, about 30 seconds. Transfer the beans to a bowl. Next, add 1 tbsp olive oil to the skillet and sear the potatoes, cut-side down, for about 1 minute or until golden brown. Set aside.

To make the Huancayo-style sauce: Crumble the crackers into a small bowl and pour milk on top. Mix the crackers and milk together and set aside. Heat a large skillet over high heat for about 2 minutes. Add the olive oil and heat for another minute. Stir in the onions and ají amarillo paste and sauté the onions until they begin to soften and are nicely browned along the edges, about 5 minutes.

Transfer the onion mixture to a blender and puree it on high speed until it has the consistency of a chunky salsa. Partially open the top of the blender and, with the blender running, slowly pour in the cracker-milk mixture. Then, add the feta and Diamond Crystal Salt Co. kosher salt flakes. Keep the blender going until the sauce is very creamy, about 30 seconds. Taste the sauce and add more salt flakes if needed. The dressing should be thick. Season with additional salt flakes if desired.

To finish the salad, arrange the salad greens on a large serving plate or individual plates. Finish the greens by lightly sprinkled with Diamond Crystal Salt Co. coarse Himalayan pink salt and drizzle lightly with extra-virgin olive oil. Arrange the potatoes, green beans, eggs, and olives alongside the greens. Pour a generous ½ cup of the Huancayo-style sauce on the potatoes and scatter the bacon over the salads. Finally, sprinkle all ingredients with a pinch of shichimi togarashi and serve the remaining Huancayo-style sauce on the side.

If you loved this recipe, you will also enjoy my recipes for Peruvian-Style Steak with Aji Amarillo Mashed Potatoes, Sopes with Potato-Chorizo Hash and Real California Queso Fresco, and Grilled Skirt Steak Salad! 

Grilled Aussie Grassfed Skirt Steak Salad

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Salads are a truly genius invention. You can pile all of your favorite healthy and delicious ingredients into a bowl, and voila – amazingness! From my experience, it’s nearly impossible to make a salad that doesn’t taste good when you use quality, fresh ingredients, and you keep the flavors pretty simple.

By pairing a juicy, chipotle marinated skirt steak with incredible tasting summery vegetables, like arugula, corn, and tomatoes, I not only keep my taste buds happy, but I also know that I’m giving my body the nutrition it needs to maintain good health. When I eat better, I feel better, and this salad is a great example of that because it’s one that can keep me going all day!

My preferred protein choice for a steak salad is Aussie Grassfed skirt steak because it’s a tender, naturally lean, high quality protein, and is full of essential nutrients like iron and zinc, which support immunity, brain function, and healthy growth. Equally important, the Australian beef industry is constantly working on ways to lessen their impact on the planet and have set an ambitious goal to be carbon neutral by 2030. To find out more, check out the True Aussie beef and lamb website. 

You will absolutely enjoy this salad! It has just a touch of spice but is balanced by all of the bright flavors of summer, and many of these ingredients grow in my garden – I’m looking at you corn, arugula, garlic, and tomatoes! While our corn and tomatoes aren’t ready yet, they will be harvested shortly. So, I’m looking forward to sharing some more garden-inspired recipes with you this summer!

Grilled Aussie Grassfed Skirt Steak Salad

Time: 30 Minutes, plus extra time for marinade
Serves 4

[Sponsored]

Ingredients

Marinade
2 chipotle chilies in adobo, minced
2 tbsp adobo sauce
¼ cup fresh orange juice
½ tsp orange zest
2 tbsp lime juice
¼ cup olive oil
1 tbsp honey
3 cloves garlic, finely chopped
½ tsp ground cumin
½ tsp kosher salt

Steak Salad
1 lb Aussie Grassfed outside skirt steaks (two ½ lb steaks)
2 ears corn, husks and strings removed
1 tbsp melted butter
¼ tsp cayenne
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 garlic cloves, finely chopped
¼ cup beef stock
¼ cup fresh lime juice
1 canned chipotle chiles in adobo sauce, seeded, finely chopped
8 oz baby arugula
1 lb vine ripe tomatoes, cut into ½-inch pieces
2 medium avocados, cut into ½-inch pieces
1/3 cup grated parmesan cheese

Directions
Add the marinade ingredients to a large mixing bowl and stir to combine. Place the Aussie Grassfed skirt steak into a resealable plastic bag. Pour over the marinade and allow the steaks to marinate for at least two hours or overnight.

Once the steaks have finished marinating, blot them dry with a paper towel. Discard excess marinade.

Preheat an outdoor grill over high heat.

Grill the Aussie Grassfed skirt steaks for 6 to 8 minutes on each side, until browned and the internal temperature reaches 130 degrees F. Remove from heat and transfer to a cooking rack set over a large plate. Allow the steaks to rest for 10 minutes. Then, cut the steaks against the grain into ¼-inch thick slices.

While Aussie Grassfed steaks rest, add corn to the grill, rotating every few minutes, until cooked on all sides, about 12 minutes. Remove from heat. Allow the corn to cool slightly. Remove kernels from the cobs and place them in a medium bowl. Stir in 1 tbsp melted butter 1/8 tsp cayenne pepper, and season to taste with kosher salt and freshly ground black pepper.

To make the dressing, heat ¼ cup olive oil over low heat. Add garlic and stir until fragrant, about 30 seconds. Stir in beef stock, lime juice, and chipotle chiles. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Divide arugula between four large bowls. Top with tomatoes, corn, Aussie Grassfed steaks, and avocado. Pour the dressing over the salad ingredients and sprinkle with grated parmesan. Serve immediately. 

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If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!

Aussie Grassfed Strip Loin Steak and Lentil Salad

One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.

Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!

This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.

You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.

Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.

Aussie Grassfed Strip Loin Steak and Lentil Salad

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Time: 45 Minutes plus extra time for marinating
Serves 4

Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula

Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.

Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.

To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.  

Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.

To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.

In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.

Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices. 

To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.

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If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!

Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado

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It doesn’t get much more refreshing than this romaine salad with Real California Milk cheese. Get ready to hit the fall reset button because this meal-worthy salad is topped with perfect hard-boiled eggs, avocado, fresh chives, and mint. It’s as decadent as it is healthy!

 Did you know that California dairy products are a delicious way to get essential vitamins and minerals? You can use the product locator to find products at a store near you:

Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado

Time: 20 Minutes
Serves 4
[Sponsored]

Ingredients
8 oz Real California cheese (Monterey jack, queso fresco, feta or cheddar), broken into ½-inch pieces
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Extra virgin olive oil
6 large eggs
3 hearts of mixed romaine lettuce, trimmed and washed
2 lemons, halved
1 avocado, cut into slices
1 small bunch watercress
3 Persian cucumbers
1/3 cup chives
1/3 cup fresh mint

To Serve
Toasted baguette

Directions
In a medium bowl, add cheese, minced garlic, and season with kosher salt and freshly ground black pepper. Cover cheese with olive oil and set aside.

Bring 1 inch of water to a boil in a medium saucepan. Ladle in eggs, cover, and continue to boil for 10 minutes. Allow eggs to cool – do not shock in a cold water bath. Peel and halve eggs.

Line plates with romaine lettuce and squeeze liberally with lemon juice. Top with avocado, watercress, cucumber, and eggs.

Season the salad with kosher salt and freshly ground pepper. Garnish with fresh chives and mint and serve with a toasted baguette.

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If you loved this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette, Greek Salad with Seared Salmon, and Real California Milk Charcuterie Board

Greek Salad with Seared Salmon

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Greek salad is one of my all-time favorite main courses. Eaten vegetarian, it's inherently healthy between the diverse array of vegetables and extra-virgin olive oil. I also love adding a hefty block of feta cheese on top! 

When I know I need a few extra omega-3s in my diet, however, there's no better choice than a Greek salad with seared salmon.

For the pescatarian version, I typically use a little less feta and dressing than usual to keep the overall calorie count down - just because it's salad doesn't mean it's low calorie! The salmon adds an extra dimension of flavor that marries well with the salad greens and makes for quite the balanced meal.

Every time I eat Greek salad, I feel slightly euphoric, similar to the "runners high" after a challenging workout. I can almost feel the nutrients running through my veins. I guarantee you will feel healthier after making this recipe and hope that this one will become a staple in your kitchen!

Greek Salad with Seared Salmon

Time: 25 Minutes
Serves 4 

Ingredients
½ cup extra virgin olive, oil divided
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tsp dried oregano
Kosher salt and freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
2 heads butter lettuce leaves
½ English (seedless) cucumber, thinly sliced
1 small red onion, thinly sliced
12 Kalamata olives
3 medium vine ripe tomatoes, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 cup crumbled feta cheese

Directions
In a small bowl, whisk together ¼ cup olive oil, lemon juice, balsamic vinegar, and oregano. Season with kosher salt and freshly ground black pepper to taste. Set aside.

Coat the salmon fillets with 1 tbsp olive oil. Season evenly with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-low heat. Increase the heat to medium-high and add salmon in two batches, skin-side up. Sear salmon until the fillets are golden brown, about 3-4 minutes, then turn over and cook on the opposite side until browned and the internal temperature reaches 140F. Remove from heat and keep warm.

Plate lettuce leaves and top with cucumbers, red onions, olives, tomatoes, and bell peppers. Top salad with warm salmon fillets. Sprinkle with feta on top and drizzle reserved dressing. Enjoy! 

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If you loved this recipe, you will enjoy my recipes for The Real Deal Greek Salad, Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette, and Steak & Arugula Salad.

Rotisserie Chicken Salad with Avocado and Honey Mustard Vinaigrette

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There's nothing like a Rotisserie Chicken Salad. You get all the benefits of cooking up a whole chicken without actually having to do any of the work!

Case in point: this easy chicken salad recipe! It's so good, I could eat at least some variation of it at least once a week.

Who doesn't love rotisserie chicken anyway?! It's one of the most tempting buys at the grocery store. Between the amazing aroma, the lighting on the bird, and the crispiness of the skin, you know you have to buy it, but what will you do with it? Make this salad of course!

This salad is also easy to make in the outdoors. Check out my step-by-step images on Alite's Outdoor 101 recipe page: Roasted Chicken and Avocado Salad.

Pro tip: warm up the chicken and dressing before serving it over the salad. You'll recapture all those incredible aromas from the rotisserie section of your grocery store! Warmed salads always hit the spot anyway.

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Roasted Chicken and Avocado Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

Ingredients
1 head butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves, stemmed
1 small cucumber or 1/2 large cucumber, thinly sliced
1/3 cup toasted pumpkin seeds
4 oz sharp feta or blue cheese, crumbled
3/4 cup honey mustard vinaigrette, divided
2 cups rotisserie chicken, shredded
1 avocado, peeled, thinly sliced
Kosher salt and freshly ground black pepper

Directions
In a large mixing bowl, toss salad greens with mint, cucumber, pumpkin seeds, crumbled cheese, and ½ cup honey-mustard vinaigrette. Divide salad between shallow bowls or plates and top with shredded chicken, avocado, and additional salad dressing if desired. Season with salt and pepper to taste, and enjoy immediately!

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If you loved this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad, Smoked Salmon Belly & Frisee Salad, The Real Deal Greek Salad, and Roasted Pork Tenderloin Salad!

Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

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Adrian and I have been craving salad as a main course recently, but we wanted something different from our go-tos, including Greek salad and Nicoise salad. I know, I know, both salads are amazing, but I wanted something so simple that I barely had to think about it. 

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So when I did my usual weekly routine of online grocery shopping at Good Eggs, I quickly selected a couple of my favorite greens, a refreshing cucumber, sous vide chicken, and the tastiest blue cheese ever by Point Reyes Farmstead Cheese. My garden and my pantry supplied the rest: fresh mint leaves, toasted pumpkin seeds, and Primal Kitchen’s Honey Mustard Vinaigrette. Mixing these all together, I found myself an incredible salad! Oh, and a Mission Accomplished!

Online grocery shopping: 2 Minutes.

Gardening: 1 Minute.

Food Prep: 10 Minutes.

Plating: 2 minutes.

Everything done in: you got it! 15 minutes. 

This brings me to a key point in salad making that I would love to share with you! The best way to make an incredible salad on the spot is by pairing different textures with a little bit of meat and cheese! Pairing soft ingredients like lettuce and mint with crunchy ingredients like radicchio, cucumbers, and pumpkin seeds will take your palate to salad heaven. Add a bit of salad dressing - sweet, vinegary - your choice, and you’re golden. 

Try this salad out or try making your own with these simple tips! It’s certainly healthier and even quicker than taking a trip out for fast food.

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Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

Ingredients
2 heads of butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves
1 medium seedless cucumber, thinly sliced
1 lb cooked chicken breast, thinly sliced
8 oz blue cheese, crumbled
1/3 cup toasted pumpkin seeds
1/2 cup honey mustard vinaigrette
Kosher salt and freshly ground black pepper

Directions
Toss the salad greens, herbs, cucumber, chicken, blue cheese, and pumpkin seeds in a large bowl. Dress with honey  mustard vinaigrette and season with kosher salt and freshly ground black pepper to taste.

Carrot and Mung Bean Salad with Root Vegetable, Cauliflower and Tomato Soup

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What kind of person purchases mung beans on a whim, never having used them in cooking before?! Oh right, me! But they’ve sat on my shelf for several months now and I knew it was time to put them to good use. 

Flipping through Ottolenghi’s Plenty, I was inspired by one of his lentil salad recipes and figured I could do something similar with mung beans. So when I Googled mung bean salad, it totally cracked me up that the first recipe I found was by Ottolenghi. I was sold, mostly because I trust that the masterful chef knows what to do with an infamously boring legume.

So how did it turn out? Oh, just some crazy flavor explosions and sheer vegetarian happiness. It’s crazy how much mung beans can brighten up with just a little added spice, vinegar, and cheese. I served the beans with a simple Indian-inspired vegetable soup (not Ottolenghi's), which was also quite delicious! Both recipes are below. Pro Tip: if you make both recipes, add some of the leftover carrot liquid from the mung bean recipe to the vegetable soup broth. Adds a nice touch!

Carrot and Mung bean Salad 

Time: 30 Minutes
Serves 4

Ingredients
3/4 cup dried green mung beans
4 tbsp olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1/2 inch batons
½ tsp sugar
1/4 cup cilantro, roughly chopped
Grated zest of 1 lemon
4.5 cups feta, crumbled

Directions
Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite. Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour, hot oil and all, over the beans, along with the vinegar, garlic, chili and half a teaspoon of salt.

While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom. Pour over about 2/3 cups water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of sugar and salt. Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelized but still crunchy. Drain some liquid, if needed.

Add the carrots to the bean bowl, along with the cilantro, and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.

Root Vegetable, Cauliflower and Tomato Soup

Time: 35 Minutes
Serves 4

Ingredients
1 medium watermelon radish, about 1/2 lb, cut into 1” pieces
1 large Yukon gold potato, cut into 1” pieces
3 medium carrots, sliced into 1/4’ diagonals
3/4 cup cauliflower florets, cut into 1-inch pieces
1 small onion, roughly chopped
1 tsp fresh ginger, minced
Seeds from 2 cardamom pods
Kosher salt and freshly ground black pepper, to taste
2 tsp ground cumin
4 cups water
1 medium tomato, roughly chopped

Directions
Add all of the vegetables, except the chopped tomato, into a large pot or Dutch oven. Cover with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook until vegetables are al dente, about 20 minutes. Add tomato (and juices from mung bean recipe, if using), and cook until vegetables are tender, about 10 minutes. Remove from heat and ladle into bowls. Serve immediately.

Smoked Salmon Belly & Frisee Salad with Celery Root and Walnuts

Isn’t it awesome when you can have a salad for your main course? This salad is not only filling, but delicious to the extreme. The smoked salmon belly just melts in your mouth and pairs really well with the dressing. Did I mention it only takes 10 minutes to make? Yep, dinner in 10 is totally cool with me!

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Smoked Salmon Belly & Frisee Salad with Celery Root and Walnuts

Adapted from Peggy Knickerbocker

Time: 10 Minutes
Serves 4

Ingredients
1 large shallot, minced
2 tbsp balsamic vinegar
4 tbsp olive oil, divided
Kosher salt and freshly ground pepper
1/4 cup coarsely chopped walnuts
2 small heads frisee, torn into pieces
1 medium celery root, peeled
1/2 cup blue cheese, crumbled
1 lb smoked salmon belly pieces

Directions
Combine shallot, balsamic vinegar, and 3 tbsp olive oil in a large bowl. Season with salt and pepper, whisk, and set aside.

Heat 1 tbsp oil in a small skillet over medium heat. Add walnuts and stir until golden, about 5 minutes. Transfer to paper towels, sprinkle with salt and let cool.

With a mandolin, slice the celery root very thin. Stack pieces and cut into small strips.

Add the frisee to the dressing and toss well. Add the celery root, walnuts, and cheese. Toss again, and serve over plates, topped with salmon belly. 

Roasted Pork Tenderloin Salad with Braised Fennel and Radicchio

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I’ve been making the most delicious fennel-rubbed pork tenderloin thanks to Ian Knauer for several years now. I usually serve it over a lemony orzo risotto, but this time I decided to adapt the recipe into a salad when I had a little radicchio on hand from an impulse buy at the grocery store. 

Okay, so it wasn’t really an impulse buy. While I didn’t know exactly what I would do with the radicchio when I bought it, I knew something would come to me.  And that it did! Amazingly, our annual fennel plant we planted last year rebounded, and produced several more delicious bulbs this year. We also had some pomegranates sitting in the fridge from a friend’s tree. It made perfect sense that these sweet flavors would make a delicious pairing with the bitter radicchio, and could also be a good lesson in food history for all of you.

Believe it or not, I actually love radicchio for its bitter flavors. Full disclosure: I had my DNA analyzed a couple years ago and my genes did give me away as a person who likes bitter foods, which explains why I like black coffee and IPA! But you know what? People who like bitter foods tend to be healthier overall. This is because there are more phytonutrients in bitter produce than mild produce, which is due to the fact that modern agriculture bred these phytonutrients out in favor of sweeter produce with even less fiber. 

So what does this mean for us in the modern era? It means that it’s beneficial to test our palate, and even if we don’t like the flavors the first or second time, we can become accustomed to them, or even pair them with other ingredients to balance the flavors. So the next time you bite into a bitter vegetable, like radicchio or arugula, instead of turning up your nose, maybe think how you can make it yummy! Pro tip: Look for vegetables rich in deep colors like purple, green, red, orange, and blue. These pigments are full of antioxidants that can fight cancer and prevent heart disease. For more reading on this, check out this interesting article in the New York Times.

Below is the recipe. I hope you make it and enjoy it! It’s not too bitter in the end. I promise.

Roasted Pork Tenderloin Salad with Braised Fennel and Radicchio

Adapted from Ian Knauer
Time: 45 Minutes
Serves 4

Ingredients

Pork Tenderloin
1 tsp fennel seeds
Kosher Salt
Pepper
1 lb pork tenderloin
2 medium fennel bulbs, trimmed, cut into 1/2 inch wedges (reserve 1/4 cup fronds)
2 tbsp olive oil
5 garlic cloves
1/4 cup dry white wine
1/2 cup chicen broth
2 tbsp butter, cut into pieces
1 tbsp lemon juice

Radicchio Salad
1/4 cup extra-virgin olive oil
3 tbsp red-wine vinegar
1 small shallot, minced
2 tsp whole-grain Dijon mustard
Kosher salt
Freshly ground pepper
1 small head radicchio, trimmed, leaves torn
1 small bunch chives, cut into 2-inch lengths
Seeds from 1 small pomegranate
1/2 cup parmesan cheese, grated

Directions
Preheat oven to 350F with rack in the middle.

In a small skillet, toast fennel seeds over medium heat, bout 2-3 minutes, until fragrant and lightly browned. Let cool. Roughly grind seeds in a spice grinder or with a mortar and pestle.

Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. 

Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Nestle pork top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.

Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and reserved fennel fronds. Remove from heat.

In a large serving bowl, prepare dressing by whisking olive oil, vinegar, shallot, mustard, and seasoning with salt and pepper. Add 2 tbsp of the braising liquid from the skillet and torn radicchio. Toss to combine and let sit 5 minutes to soften. Add braised fennel wedges, chives, pomegranate seeds, and toss again to combine. 

Thinly slice pork and serve over radicchio salad. Garnish with parmesan cheese and enjoy!