Category: Salads and Sides

Roasted Endive with Truffled Caramelized Leeks

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White truffle oil is rich and fragrant; a little goes a long way. Be sure to seek out white truffle oil made with actual white truffles. Many pseudo-versions use perfumes instead of the real deal. The earthiness of the truffles and the sweetness of the leeks offsets the bitter endive in this side dish that goes with pretty much anything.

leeks, endive, truffle oil

Roasted Endive with Truffled Caramelized Leeks

4 endive/chicory, trimmed and cut in half lengthwise
5 tablespoons (30mL) extra-virgin olive oil, divided
Fine sea or Himalayan salt
Freshly ground black pepper
3 large leeks, thinly sliced (just the whites)
1/4 to 1/2 teaspoon (2 to 3mL) white truffle oil

Preheat the oven to 425 degrees F. Put the endive cut-side-up on a baking sheet. Brush with 2 tablespoons (30mL) of the olive oil. Sprinkle with salt and pepper. Bake for about 25 minutes, until tender and starting to char on the edges.

Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the leeks and cook until golden and starting to caramelize, about 25 minutes. Remove from heat. Stir in the truffle oil, starting with 1/4 teaspoon, adding more to taste. Season with salt and pepper. Top the endive with the leek mixture. Serve warm or at room temperature.

Yellow Mustard with Smoked Paprika

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Use this recipe—minus the smoked paprika—as a standard mustard recipe, for complete customization of your condiment stash. It stores and freezes well, and you can make a big batch then divvy into containers for different flavors.  This was the first time I’ve made mustard from scratch, and I’m surprised that I’ve never made it before; it’s definitely easier than any condiment, and condiments are easy to make.

homemade mustard and brined tofu1

Yellow Mustard with Smoked Paprika

2/3 cup (160mL) yellow mustard seeds
2/3 cup (160mL) cider vinegar
1/3 cup (80mL) water, plus more as needed
Fine sea or Himalayan salt, to taste
1 teaspoon (5mL) agave nectar
3/4 teaspoon (4mL) smoked paprika

Put the mustard seeds, cider vinegar, and 1/3 cup (80mL) of the water in a container. Cover and refrigerate 24 hours.

After 24 hours, scrape the mixture into a food processor or high speed blender. Process or blend until smooth, adding additional water as needed, until it is your ideal consistency. Add salt to taste, along with the agave nectar and smoked paprika.

Picnic Potato Salad

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The addition of pickle juice is what sets this potato salad apart. I use a vinegar-free and preservative-free kosher dill pickle that has garlic and dill in the ingredients. The brand is Bubbies, and I’m a fan because (a) they’re really, really good and (b) they don’t have vinegar, which normally overpowers the average pickle (for me). They have a fantastic zing and a delicious garlic flavor. If the pickles you are using lack garlic, you might want to add a minced clove or two to taste. For this salad, served right away at room temperature, straight from the fridge, or on a paper plate in the afternoon sun are the best ways to enjoy it. Without having to worry about the mayo, it makes for the picnic side dish.

potato salad (dill pickle)2

Picnic Potato Salad

2 1/2 pounds (1135g) waxy potatoes, cut into 1 1/2-inch pieces
1 1/2 teaspoons (7mL) fine sea or Himalayan salt, plus more to taste
3 tablespoons (45mL) pickle juice
1 tablespoon (15mL) brown mustard
Freshly ground black pepper, to taste
4 1/2 tablespoons (67mL) mild extra-virgin olive oil
1/4 cup (60mL) finely chopped red onion
3 tablespoons (45mL) finely chopped fresh dill
2 stalks celery, finely chopped
1 kosher pickle, finely chopped

Put the potatoes in a saucepan and cover with water by about 1-inch. Bring to a boil with 1 teaspoon (5mL) of the salt. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and cool for about 10 minutes.

Put the pickle juice, mustard, remaining salt, and a few grinds of black pepper in a large bowl. Add the oil in a steady stream, whisking to emulsify. Mix in the onion, dill, celery, and pickle. Once the potatoes are cool, add them to the mixture. Toss to combine. Refrigerate until serving or packing for a picnic.

potato salad (dill pickle)4