Tag Archives: salad

Cedro salad with shrimp and cucumber

It’s not very often that I come across a recipe that makes me want to run out asap and grab ingredients, but the lemon salad over at Polenta e Baccala is so unique that the summer of 2017 will be remembered as the one where I contentedly devoured it 3 days in a row.

Cedro and lemon
Cedro and your average lemon

The salad recipe utilizes the pith of a specific type of lemon found in southern Italy. Contrary to what most might believe, the spongy part of certain citrus are actually edible, certainly good for you, and definitely not as bitter as the average lemon. I wasn’t able to get the type called for, but this enormous cedro (citrus medica ) was better than nothing.

Cedro weighing in at 767 grams

Weighing in at 767 grams (1 lb. 11 oz.), it’s almost as big as Maddie’s head. It’s also untreated so I saved the peel for later use. The soft pith is very thick.

Cedro halved

On the left is the result from Polenta e Baccala’s recipe using half of that cedro. To the right is the other half in something I came up with to use the cukes we’ve been harvesting from the garden. It has cooked shrimp, chopped cucumbers, fresh basil, evoo, a good squeeze of lime juice and salt & pepper to taste. Serve chilled.

Cedro salads

Both salads taste even better the 2nd day. Great on its own or as a side to crispy pan fried fish or chicken.

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Cold asparagus salad with prosciutto

Cold asparagus salad with prosciutto

So easy! Steam green and white asparagus until tender, cut into short bite-size lengths, toss with rucola, shaved parmigiano, and season with evoo, sea salt and freshly ground black pepper. Drizzle with balsamic vinegar and top with prosciutto.

Obligations for each weekend this month hasn’t allowed us any chance of checking out local asparagus festivals, so what do we do? We celebrate asparagus at home. Serve this outside on a warm sunny day and follow with grilled fish or roasted chicken. A bottle of chilled white wine is not optional!

And if you happen to find yourself with more asparagus than you know what to do with

Asparagus lasagna

When I’m feeling vegetarian, I make this asparagus lasagne with ricotta, soy milk bechamel (purchased from a health food store) and mushrooms in between the layers.

Asparagus in asian dishes

It is a versatile vegetable in asian dishes and stir-fries

Asparagi rosa con le uova

Still, my favorite way to eat it is with fried eggs, butter, and grated parmigiano.

Salatu niebe

90°F, 93°, 95°! Keep the iced tea flowing! It is just so hard to put thoughts into words, into sentences, and into a post when I would rather be somewhere in Norway or anywhere that isn’t so bleeding hot! This torrid heat we’ve been suffering since the beginning of July isn’t going away any time soon, but if there is one good thing to come out of the weather, it has to be the explosive growth of cukes, toms and zukes in the garden. Salatu niebe (I’ve also seen it spelled saladu ñebbe) is a cold legume and vegetable salad that I saw on a cooking show. The dish hails from Senegal and is a refreshing side to grilled meats, or great all on its own.

Salatu niebe

I simply eye-balled amounts but there are recipes online. The ingredients are:
cooked black-eyed peas
diced cucumber
diced red bell pepper
diced tomatoes (or use halved cherry tomatoes)
chopped scallions (I substituted with sweet red onions)
finely chopped habanero (I used cayenne pepper)
finely chopped parsley
freshly squeezed lime juice
olive oil
salt and pepper

Combine black-eyed peas and the next 4 vegetables (I try to get an even balance between all of the components) in a bowl. Add the chile (according to your heat preference), and parsley. Season to taste with lime juice, olive oil, salt and pepper. Chill before serving.