Course: Salads

Raw Corn Summer Salad with Apples and Jicama

We don’t often think of eating corn raw but—especially in the height of summer when quality is high and quantity abounds—it can be a sublimely sweet, crisp, juicy treat. This salad abounds with crunchy textures, contrasting flavors, and wonderful color. Besides serving it as is, you can vary the presentation (and use more items from […]

Cucumber Salad with Onion, Jalapeño & Peanuts

  Cucumber Salad with Onion, Chile & Peanuts This lively cucumber salad shows its Asian heritage with its rice vinegar, hot pepper, cilantro, and peanuts. It’s easy to make and a great way to use those delicious summer cucumbers when they’re at their peak. 1/3 cup rice vinegar 1½ tablespoons sugar Sea salt and freshly […]

Ensalada Zapatista (Zapatista Salad)

This refreshing Mexican salad is not a taco salad (no meat or cheese), but it combines those same distinctive flavors of tomatoes, jalapeño, cilantro, limes, avocado, cucumber, and tortilla chips. It goes down easy when the temperatures are soaring and the summer vegetables are pouring in by the basketful. Ensalada Zapatista (Zapatista Salad) For the […]

Pear and Watercress Salad

  Pear & Watercress Salad This is a lovely, earthy fall salad that uses lemon juice and truffle oil to make a delicious vinaigrette. If you don’t have truffle oil, you can substitute a good quality extra-virgin olive oil. 2 firm ripe pears 2 tablespoons fresh thyme leaves (chopped) 2 teaspoons white truffle oil ((you […]

Carrot Slaw

This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw. Carrot Slaw 1 small bunch carrots, (shredded) 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon Freshly ground white pepper Thoroughly combine all of the ingredients, and place the slaw in the refrigerator for at least ½ hour to […]

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