Category: Salads and Sides

Fresh Broccoli Salad with Apricot Vinaigrette

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Crisp broccoli and crunchy vegetables get tossed with sweet-tart cranberries and salty pistachios, then is tossed with a simple apricot vinaigrette that ties it all together. This salad—with countless variations—will be a new summer standard.

broccoli salad with apricot2

Fresh Broccoli Salad with Apricot Vinaigrette

For the salad:
6 cups (1440mL) broccoli florets
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1/2 cup (120mL) dried cranberries
1/4 cup (60mL) salted, dry roasted pistachios

For the vinaigrette:
1/4 cup (60mL) apricot preserves
3 tablespoons (45mL) cider vinegar
1 tablespoon (15mL) extra-virgin olive oil
Fine sea or Himalayan salt, to taste
Red pepper flakes, to taste

Put the broccoli, red pepper, fennel, onion, cranberries, and pistachios in a large bowl. Toss to combine.

Put the apricot preserves, olive oil, and cider vinegar in a small bowl. Whisk to combine, seasoning with salt and red pepper flakes to taste. Pour the vinaigrette over the broccoli mixture. Toss to coat. Refrigerate for at least 4 hours before serving.

Grilled Romaine Salad with Sundried Tomato Vinaigrette

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Grilled lettuce and greens might seem a little out of the ordinary if you’ve never done it before, but trust me, it’s the best way to enjoy salad in the summer. I’ve done a Grilled Caesar Salad before, which is what got me started with this salad-on-the-grill kick. The vinaigrette can be made in advance, and makes about double what you need; store the leftovers in a covered jar in the refrigerator for up to a week.

Grilled Romaine with Sundried Tomato Vin

Grilled Romaine Salad with Sundried Tomato Vinaigrette

For the salad
1/4 cup good quality extra-virgin olive oil, preferably medium intensity
1 large red onion, cut into 1-inch rings
4 roma tomatoes, halved length-wise
2 romaine hearts, halved length-wise
Fine sea or Himalayan salt
Freshly ground black pepper
1/3 cup (80mL) pitted kalamata olives, coarsely chopped
1 tablespoon (15mL) capers

For the dressing
1/4 cup thinly sliced sundried tomatoes (not oil-packed)
Boiling water for tomatoes
1/4 cup (60mL) good quality, low acid traditional balsamic vinegar
1 clove garlic, finely grated
1/4 cup (60mL) good quality extra-virgin olive oil, preferably medium intensity

To make the salad, brush olive oil on the cut sides of the onion, tomato and romaine hearts. Sprinkle with salt and pepper.

Heat the grill to medium high heat. Put the red onion, tomatoes, and romaine on the grill. Cook for about 5 minutes per side, keeping a close eye and checking the underside of each one to ensure it is grilled, but not charring.

Remove from heat. Put the vegetables on a serving platter. Sprinkle with olives and capers. Let sit while making the dressing.

Put the sundried tomatoes in a small bowl. Cover with the boiling water and let sit for about 5 minutes, until softened. Drain, then finely chop. Put that tomatoes back in the bowl and add the balsamic vinegar and garlic. Mix to combine. Add the oil in a stream, mixing constantly, to emulsify the mixture. Pour over the salad ingredients. Serve immediately.

Roasted Asparagus with Pickled Onions

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These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.