Lettuce Talk About Salads! Cooking Classes with YMCA

Menu

  • Crispy Spuds Potato Salad with Aoli Dressing
  • Asian Noodle Salad
  • Beyond Be- Leaf Italian Salad
  • Roasted Carrot and Pearl Barley Salad

 

Crispy Spuds Potato Salad:

Ingredients

  • 2 lbs. par boiled white potato, skin on cut into small wedges
  • ½ lb. bacon
  • 1 green onion, minced
  • ¼ cup capers, chopped
  • ½ carrot, grated
  • 1 egg yolk
  • ½ clove garlic, minced
  • 1 cup vegetable oil
  • 1 tablespoon dijon mustard
  • ¼ lemon, juiced
  • Salt and pepper

Directions

Cut bacon into small pieces and fry until crispy. Set bacon aside. Add potato wedges to bacon fat and fry until golden brown and crispy. Transfer to a paper towel lined baking sheet and set aside. In a food processor add yolk, garlic and mustard. Slowly ​add in oil until a thick dressing has formed. You may have to add more or less oil. Add lemon juice, salt and pepper. You may need to add in more oil at this time if the lemon makes the dressing to thin. Combine the bacon, potato, caper, carrot and green onion with ½ of the dressing and toss to coat. Add more dressing if needed.

 

Asian Noodle Salad:

Ingredients

  • 1 package of soba noodles
  • 1 cup green peas
  • 1 red pepper, cut into thin strips
  • 1 yellow pepper, cut into thin strips
  • ¼ bunch cilantro, chopped
  • 1 cup purple cabbage, shredded
  • ½ vegetable oil
  • 1 teaspoon chili flakes
  • 1 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • ½ tablespoon grated ginger
  • Salt and pepper

Directions

Boil the noodles following directions on package, be sure not to over cook them. In a large bowl whisk all of the dressing ingredients together. Add the noodles and toss. Mix in the rest of the ingredients.

 

Beyond Be-Leaf Italian Salad:

Ingredients

  • 1 large head romaine lettuce, washed, dried and cut into large, bite-sized pieces
  • 1 large red bell pepper, chopped
  • 1 cup chopped hothouse cucumbers
  • 1 large carrot, peeled into ribbons
  • Handful grape tomatoes, halved
  • Handful pitted olives Feta, crumbled to taste
  • 1 cup loosely packed fresh Italian parsley, roughly chopped
  • 10 big leaves fresh basil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar, best quality
  • 3/4 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons honey

Directions

Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve leftover dressing for another use. Combine all dressing ingredients in a food processor and blitz to blend.

 

Roasted Carrot and Pearl Barley Salad:

Ingredients

  • 1 lb. carrots, peeled and cut into ½ inch pieces
  • 2 cups pearl barley, cooked
  • ½ bunch of asparagus
  • ½ bunch parsley, chopped
  • ¼ cup red onion diced
  • ½ cup craisins
  • ¼ cup orange juice
  • Goats cheese to taste
  • Vegetable oil for sauteing
  • ½ cup olive oil
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • Salt and pepper

Directions

Cook the pearl barley in salted, boiling water until al dante, strain and set aside to cool.In a large sautee pan gently cook the carrots in the orange juice with a splash of vegetable oil. Cook until the juice has evaporated and the carrots are tender. Whisk together olive oil, spices, vinegar, honey and season. In a large bowl combine carrots, onion, craisins, parsley and cooled barley mix together and toss with dressing. Shave ribbons of asparagus over top of salad, with small bits of goats cheese all over and serve.

 

  
   
  
     
 
 
 
   
    
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