Garden Wisdom Blog — Salads

Toasted spices add interesting texture to this classic Tunisian carrot salad recipe from Executive Chef Adam Hynam-Smith, co-owner of El gastronomo Vegabundo, Ontario’s first gourmet food truck. This salad can be served on its own or is fantastic with fish or a grilled steak. From the cookbook Curbside by Chef Adam Hynam-Smith, Whitecap Books. Serves 4 Salad Ingredients 8 large carrots, peeled olive oil, to coat and to finish 1/2 cup (125 mL) kalamata olives, pitted and quartered 1 1/2 Tbsp (22 mL) coriander seeds, toasted 4 tsp (20 mL) cumin seeds, toasted 4 tsp (20 mL) caraway seeds, toasted...

If you’ve never tried fennel, now is a great time to get acquainted. Although fennel takes more time than arugula to grow, when the two meet up in a salad, it’s a wonderful culmination of your garden – spicy, juicy, with a hint of anise. Arugula is a nutrient-packed dark leafy green that’s loaded with vitamin K and beta-carotene. Citrus, of course, is a vitamin C all-star, and fennel is rich in potassium as well as antioxidants. P.S. This is a great recipe to serve company, too. From the cookbook Broccoli, Love, and Dark Chocolate by Liz Pearson, Whitecap Books:...

SALAD lb spinach (I pinch off the larger stems) 1 pint strawberry, sliced set a few aside (egg slicer works wonders) 1/2 cup pecans, toasted DRESSING 1 cup(s) strawberries (6 large berries), rinsed, hulled and sliced 1 tablespoon(s) balsamic vinegar 3/4 teaspoon(s) freshly ground pepper 1/2 teaspoon(s) sugar 1/4 teaspoon(s) salt 2 tablespoon(s) almond oil, or canola oil Directions: 1. Toast pecans over low heat, set aside to cool. 2. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until...

When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically healthy. This Beet and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people. Salad: 1 bunch Swiss chard – choose a red-stemmed chard or combine red and yellow. Use chard that is less than 10 inches tall so that the stems are relatively fine. Aim for 3 cups chopped chard. 1...

Fattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a great way to deal with stale pita bread! The recipe below makes a knock-out salad to serve with Middle Eastern dishes, or anything else for that matter. It takes some prep time, and a food processor chopping blade will help, but you’ll want to make it again and again. Dressing: ½ cup freshly squeezed lemon juice ¼ cup extra virgin...