Saucy: Smoked Salmon Escarole Salad

This is the premiere of our brand new video series: Saucy, where we provide practical answers to you culinary queries with some sass and some laughs.

For our first episode we got an amazing viewer question that we’re sure a lot of you can relate to.  Here’s what she asked:

“We know you ladies are all about cooking but when I get home that’s the last thing I want to do. I just want something easy, light and refreshing. What can I make that will be simple to pull together but still tastes amazing?”  -Leslie

Watch the video below to see how we hooked Leslie up big time.

For the base of this simple summer dinner we incorporated a way underutilized green: escarole.  

We like to think of escarole as kale’s cool cousin from the next town over.

They can both be eaten raw or cooked but escarole has a bit more spice.  Something we never shy away from at HCC.

We layered on some gorgeous smoked salmon, cucumber ribbons and added dots of a creamy goat cheese.  Topped it with some fresh herbs, capers, a simple vinaigrette et, voila!  Dinner is done in 5-minutes flat.

Watch the video below to see it all come together.

Smoked Salmon Escarole Salad
Servings: 2
Time: 5 minutes

  • 6-8 escarole leaves, washed and dried
  • 1 cucumber ribbons (use a vegetable peeler)
  • 1 package of wild caught smoked salmon
  • 1/4 cup of goat cheese
  • 1 tablespoon capers or sliced kalamata olives
  • 4-6 basil leaves, roughly torn

Shallot Vinaigrette

  • Juice of 1/2 a lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon shallot, grated
  • Dash of pepper

Directions

To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl.  Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once.  Pour about 1/2 on your cukes and save the rest for later.

In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese.  And on a drizzle of extra dressing and dig in!

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Faran Krentcil’s Watermelon Mozzarella Salad #SaladFest2013

I call this the Blair Waldorf Salad, after Leighton Meester’s Gossip imagesGirl character.  I started making it after I had something similar at Cafe Select in New York City, and it was the first time I remember enjoying watermelon.  The balsamic gave it the right amount of tartness, and the basil gave it a good savory edge.

The Cafe Select version was an appetizer, and it was a little tower – a circle of watermelon, a circle of mozzarella, a circle of basil leaves, and balsamic drizzled over the whole thing.  

I broke it down and made it a more casual salad that you can share with friends.

faran salad

Watermelon Mozzarella Balsamic Salad
Servings: 1-2
Time: 10 minutes

  • 2 cups watermelon
  • 1/2 cup buffalo mozzarella
  • Juice of 1/2 a lemon
  • Drizzle of extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil, chopped

Directions

Take 2 cups of diced watermelon.  Place in container with lid. (And old takeout container is fine.)

Soak in lemon juice, and olive oil for a little bit while you chop the mozzarella.
Then add the cheese, balsamic vinegar and shake. Place the salad on a plate and top it with shredded basil.
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Faran Krentcil is a writer and creative consultant in New York City. You can visit her at farankrentcil.tumblr.com, or in Equestria with her friends, the My Little Ponies.
 

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Cooking Camp’s Fresh Herb Salad #SaladFest2013

Let’s get this party started RIGHT!banana phone

For our inaugural #SaladFest2013 recipe we wanted to keep it simple, fresh and full of flavor so we’re giving you our Fresh Summer Herb Salad.  Anything but the same boring old salad, this soon-to-be summer staple screams, “get me to the beach!” with its mix of aromatic herbs, sweet citrus-y dressing (that’s totally oil-free!) and creamy avocado-goodness.

Build it out anyway you see fit by adding on more fresh veggies or a lean protein.

To us, this salad is like the perfect pair of denim cut-offs:  A summer staple that never goes out of style. {tweet that}

fresh summer herb salad

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Fresh Summer Herb Salad
Servings: 3-4
Time: 10 minutes

  • 1 small head red leaf lettuce (or any salad green of your choice), cleaned and chopped
  • Handful of dandelion greens, chopped
  • ½ small head of radicchio, chopped or sliced
  • ½ bunch of radishes, thinly sliced
  • ½ cup mixed fresh herbs such as parsley, mint, basil, cilantro or dill, roughly chopped
  • ½ avocado, sliced
  • 1-2 tablespoons nutritional yeast
  • Juice of ½ lemon
  • Splash of tamari
  • Freshly ground black pepper 

Optional add-ins

  • 1 teaspoon seaweed flakes (such as dulse or kelp seaweed flakes)
  • 2 tablespoons ground flax meal

Directions

Throw all your greens (or in this case greens and reds!) in a bowl with the radishes and herbs.  Add in avocado, nutritional yeast, lemon, tamari and salt then toss very well to combine.  It’s important to thoroughly mix the nutritional yeast with the wet ingredients in order to bring out it’s creamy, cheesy flavor.

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Hi!  We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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