Food Matters Project #38: Spinach Cobb Salad with a Caper-Anchovy Vinaigrette

I absolutely love salads for lunch!  If you choose one that has fresh ingredients, lots of vegetables and a delicious dressing- it’s the perfect dish that won’t weigh you down, or make you sleepy in the afternoon.  Fortunately, this week’s Food Matters Project recipe was a salad I can add to our meal rotation!

When I saw that Sara, of Pidge’s Pantry, chose Mark Bittman’s recipe for the Mediterranean Cobb Salad, I was excited to see what changes he made to the salad to pack it with flavor and nutrients.  I’ve never been too happy after ordering a cobb salad at a restaurant- it’s usually served with iceberg lettuce, tomato, bacon, egg, and blue cheese.  Not the healthiest of ingredients, and definitely not a refreshing salad.

I made additional changes to Bittman’s recipe.  I wanted the salad to have a bit more nutrients and vegetables, so I mixed the romaine with spinach.  I also had some red bell peppers, cucumbers and green onions which I added to the salad.  For those who are not fans of anchovies, I can sense your apprehension- I had that once myself.  But if you’ve had a good dressing with anchovies in it, then you just might be a convert.  This dressing fit perfectly with the salad, providing that tangy, salty flavor that it needed.  But if you’re not that adventurous just yet, then double the capers, and skip the anchovies.  You’ll make this salad again- so there is plenty of time to try new ingredients down the road.

Check out Sara’s version of the Mediterranean Cobb Salad, and all other Food Matters Project participants variations here.

With spring here, and summer just around the corner, here are some additional salads we’ve shared and eaten in the past: Greek Panzanella Salad, Lentil & Summer Vegetable Salad, Penn Quarter Farmer’s Market Salad, Spicy Asian Salad with Sunflower Seeds, Arugula Salad with Eggs & Mushrooms, and Asparagus, Tuna & Bean Salad.

Spinach Cobb Salad with a Caper-Anchovy Vinaigrette
Adapted from: Food Matters Cookbook (pg 149)

I’m not providing specific amount of the ingredients since this can be tailored to how many people you plan on feeding, or if you want more of certain ingredients.  The dressing produces about a 1/2 cup of liquid- enough for at least 4 servings.  If you don’t want to use anchovies in the dressing, just double the amount of capers.

spinach, chopped
romaine lettuce, chopped
tomato, chopped
red bell pepper, chopped
cucumber, chopped
hard-boiled egg, chopped/crumbled
chickpeas
green onion, finely chopped

Dressing:
1/3 cup olive oil
2 tbsp red wine vinegar
3 anchovy fillets, with a bit of their oil
1 tbsp capers
2 tbsp parsley
pinch of pepper

To make the vinaigrette combine the oil, vinegar, anchovies, capers, parsley and pepper into a food processor.  Blend together until a creamy emulsion forms, within 30 seconds.  Taste and add more vinegar or pepper if necessary.

Mix the spinach and romaine lettuce together on a large plate.  Then spoon the ingredients on top (the order doesn’t matter): tomatoes, red bell peppers, cucumbers, egg, chickpeas and green onions.  Then drizzle the vinaigrette on top, right before serving.

Food Matters Project #25: Greek Panzanella

I was a little excited about this weeks Food Matters Project.  The chosen recipe was great to put my own spin on it, and a way to enjoy fresh vegetables from the Penn Quarter Farmer’s Market!

This weeks host is Megan, from Art by Megan.  From Mark Bittman’s Food Matters Cookbook, she chose Greek Nacho’s with Feta Drizzle.  Check out her post, or other participants interpretations.  Find the original recipe on page 75 in the Food Matters Cookbook.

I’ve been craving a panzanella salad, which tends to be a summer salad that incorporates bread and tomatoes.  So why not make a greek version of a panzanella?  Last year I had saved a recipe (more of a guide) on how to put one together from Aggie’s Kitchen and have been wanting to make it since.  This was a fairly large salad (bigger dinner and leftovers), so I hope you all have large serving bowls!

Greek Panzanella
Adapted from: Aggie’s Kitchen

3 pitas, cut into 1 inch pieces
4 garlic cloves, minced
3 tbsp olive oil
1 tbsp sesame seeds
2 large tomatoes, diced
2 cucumbers, chopped
1 bell pepper (we had green), chopped
1/2 red onion, chopped
1 cup kalamata olives, halved
6 oz feta, crumbled or cubed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, gently toss the pita bread cubes, garlic, 2 tbsp olive oil and sesame seeds.  Add this mixture to a hot non-stick skillet and toast for about 10 minutes.  The bread should be lightly brown, but not burnt.

Once the bread pieces are cooked, add them to a large salad bowl.  Then, add in tomatoes, cucumbers, bell pepper, red onion, kalamata olives, feta, salt, pepper and 1 tbsp olive oil.  Gently toss all of the ingredients to combine.

Boston: Flour Bakery

This past weekend, I got to spend some time with friends in Boston.  It was great to see the city in some warmer temperatures, since it was a little chilly when we were there in April.  Check out what Sam and I did on our last visit: Sam Adams Brewery and Boston Review.

This time around it was a girls weekend, so there was some running, brunching, eating delicious pasta and enjoying the beautiful weather!  One of the highlights was a visit to Flour Bakery.  As stated on their website, Flour Bakery was “borne out of a passionate desire to share the simple pleasures that mouth-watering pastries and foods can bring”.  Walking in you can smell the delicious variety of baked goods from tarts and decadent chocolate cakes, to traditional cookies and croissants.

Joanne Chang is a Harvard graduate with a degree in applied mathematics and economics.  At 24, after two years as a management consultant, she changed her career and dove into the pastry and restaurant business.  Today, in addition to the three locations of Flour Bakery (Fort Point, South End and Central Square), her and her husband also manage Myers + Chang.

As we walked through the door of the Central Square location, there was a bit of a line- but it moved quickly.  After a run that morning we decided to each have a brunch item, as well as a dessert, so we can share.  There is standard menu of breakfast items, sandwiches and desserts.  In addition, there are also daily and weekly items.  On this board, a couple of items were already crossed out and unavailable by the time we arrived (around noon).  So what did we eat?

Beth and I had ordered the exact same thing, but prepared differently.  All sandwiches can also be prepared as a salad, unless they are roasted.  So I chose the Smoked Salmon with Herbed Cream Cheese, Red Onions and Arugula Sandwich.

Meanwhile, Beth decided on the salad version of the same dish.  After trying the salad, we all raved about the dressing- but couldn’t exactly decide what was in it!

Becky opted for another weekly special of the summer squash quiche, which was served with a small side salad.

Now for the best part, the desserts!  We had an oreo:

A chocolate chip macaroon:

And a Sticky Buns, the signature dessert at Flour Bakery.  I’m not a huge fan of anything cinnamon, but these might have won my heart.  They were a little sweet with notes of caramel and brown sugar, a little nutty with pecans, and a little sticky per the name.  My favorite was that they were lightly airy and not too heavy, makes for a delicious treat after a run!

Becky said that she’ll definitely be back, and I’m excited to hear what she’ll get next time!

Lebanese Salad with Pita Chips

Summer is the time to eat salads, when all the veggies (and fruits) are fresh and vibrant.  Usually, it’s also so hot that turning on the stove or oven is not what you’d like to do.  So there is always salad.

The only problem I have with salads is that they sometimes get boring.  So I’m always searching for a new flavor, a new component, or a new idea.  I’m sharing this salad with you since all of you might need some new inspiring ideas for salads, with summer in full swing!  Or if any of you have delicious ideas, I’d love to hear them!

Lebanese Salad with Pita Chips
Adapted from: Vegetarian Times (July/August 2012)

Salad
1 head of romaine lettuce, chopped
1 pint of cherry tomatoes, halved
3 cups of chopped cucumbers
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, chopped
1/2 cup chopped fresh parsley
1 tbsp chopped fresh mint
2 cups of whole grain pita chips, crumbled/broken

Vinaigrette
3 tbsp olive oil
juice of 1 lemon
1 tbsp pomegranate juice (such as POM Wonderful)
2 tsp ground sumac
4 garlic cloves

4 oz crumbled feta

In a large bowl, mix together all of the ingredients for a salad.

In a small bowl, whisk together the ingredients for the vinaigrette.  Top the salad with the vinaigrette.

Sprinkle the crumbled feta over the top and serve.

Food Matters Project & Feta Veggie Salad

Another weekend has gone by, so it means it’s a new Food Matters Project post!

Unfortunately, this week my dish from Mark Bittman’s The Food Matter Cookbook did not turn out.  Although I was a bit disappointed, since it does sound delicious, every single thing you make does not have to come out perfectly!  (right?)  I think I was trying to be a bit too creative, and maybe my heart just wasn’t in this recipe- so I’ll just have to give it another try sometime down the road.

I did salvage it, by adding it to a salad.  Since I’m not too happy with the flavors my fritters had, I won’t be posting the recipe.  Lena, from Mrs. Garlic Head, chose this recipe all the way from Switzerland.  It was a great pick, so you should check out her blog post on Braised Chickpea Fritters for the original recipe.  In addition, look a the Food Matter Project website to see what everyone else made!

Instead, today’s post is a quick and easy feta veggie salad.  We don’t have much in our fridge, just some odds and ends which we’re trying to finish up.  I’m sure many of you have made salads like this before, so I’m not adding any specific amounts to the ingredients.  Check what you have in your fridge- and just throw it all together!

 

Feta Veggie Salad

zucchini
tomatoes
bell pepper (red, yellow)
tomatoes
sugar snap peas
yellow squash
feta cheese
salt
pepper
olive oil

Roughly chop all of the vegetables and mix them in a bowl.  Then add in feta to your taste, sprinkle with a little salt and pepper.  Lastly, drizzle in a little olive oil.  Serve plain or with some extras (ex: peasant bread, whole wheat pitas, or croquetas)