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!

Drink Yourself Skinny

Three words we rarely say:  Too.  Much.  Food.

Thanksgiving is most definitely our favorite food holiday but after a day of indulging and subsequent servings of leftovers… we need a little break!

Even though we both had a glorious long weekend with our families we came back to NYC feeling as stuffed as turkeys!

We figured if we were feeling this way, you probably were too!

So we wanted to share some of the best beverages for getting your belly back on track.  If you ever find your digestion out of whack or need to give your metabolism a kick in a pants, just try one of these drinks.

Depending on your preference we have a cold option and a hot option.  Try them both and let us know what you think!

Slim Waist Water
Servings: about 8
Time: 5 minutes

  • 2 liters water (about 8 ½ cups)
  • 1 teaspoon freshly grated ginger
  • 1 medium cucumber, peeled and thinly sliced
  • 1 medium lemon, thinly sliced
  • Juice of 2 limes
  • ½ teaspoon cayenne pepper
  • Few drops of Stevia to taste

Directions

Combine all ingredients in a large pitcher and drink! Aim to have one pitcher every one
to two days.

Tummy Taming Tonic
Servings: about 4
Time: 5 minutes

  • 2 cups boiling water
  • 1 bag of ginger tea or 1 teaspoon freshly grated ginger
  • Juice of ½ lemon
  • 1 teaspoon cinnamon, more to taste

Directions

Combine all ingredients and enjoy! Aim to have 2-3 cups per day.