Category Archives: Salads

Autumn Apple Slaw

Last night was a fried chicken feeding, and what better on a warm autumn night to go with fried chicken than slaw! This slaw has a racy splash of apple cider vinegar and a goodly amount of ginger spiked with a bit of celery seed.

Happy Cooking!

3/4 oz. ginger, peeled and sliced thinly across the grain
3/8 oz. garlic, peeled and crushed
1/2 oz. honey
1 oz. apple cider vinegar
3 oz. Best Foods mayonnaise
1/8 t. celery seeds

Combine the ginger and garlic in the cup of a smoothie machine, and place on the scale. If you don’t have a smoothie machine, a blender will work, but you will probably have to double the batch. If you don’t have a scale, consider buying a scale.

Measure the honey into the top,

then the vinegar.

Screw the blade base on, and process until smooth, shaking as needed to incorporate all chunks.

Unscrew the base, and return to the scale. Zero the scale, then measure the mayonnaie in. Spoon the 1/8 t. of celery seed on top, and screw the blade base back on. Process just to mix.

Reserve. Stores well for up to two days in the refrigerator.

Vegetables for Slaw
12 oz. napa cabbage, sliced into 1/4″ strips
1 1/2 oz. carrot, peeled and julienned on the mandolin
7 oz. apple, julienned on the mandolin
1 1/2 oz. scallions, green part only, sliced 1/8″
1 oz. cilantro, rinsed, shaken dry, and roughly chopped

Prepare all ingredients as directed, then combine in a suitable bowl wtih the sauce and mix to distribute evenly. Season to taste with salt and pepper. Allow to sit for half an hour to allow the sauce to soften the vegetables. Be ready for a bright splash of flavor next to your fried chicken!

Chopped Summer Vegetable Salad

After the taco feeding, the girls will probably be feeling a little porky. This salad with some grilled fish or chicken is the answer. The amounts of each vegetable are not important. Change it up any way you like!

2 medium carrots, peeled, ends cut off, quartered lengthwise
1/2 lb. fresh beans, snapped
3 stalks celery, medium dice
1/2 hothouse cucumber, quartered lengthwise, seeds removed, medium dice
1 small red onion, about 3 oz. small dice
1 ripe avocado, medium dice
2 tomatoes, about 1 lb. medium dice
4 cups mixed greens, coarsely chopped
1/2 c. general purpose vinaigrette
3/4 c. freshly grated Parmesan cheese
salt, pepper, and sherry wine vinegar to taste


Blanch the carrots and beans to soften slightly in heavily salted water, then remove to a plate to cool.


Chop the cucumber,






and beans, then transfer them to a salad bowl.


Peel and chop the avocado,


the tomatoes,


and the greens,


then combine everything in the bowl.


Add the cheese, then drizzle the vinaigrette around.


Gently toss to combine everything with your hands or salad tongs.


Season to taste with salt and freshly ground black pepper. Adjust acid to taste with additional sherry wine vinegar.

Brussels Sprout Salad

The most requested recipe from TWO, the Brussels sprout salad is quick and easy, and the vinaigrette keeps easily for a week.

Makes two nice sized salads


In a mortar and pestle, combine 1/4 oz. garlic, crushed
2″ dried cayenne pod or chili flakes to taste

add a pinch kosher salt to work as an abrasive,

then use the pestle to work the mixture into a paste.

The chili will absorb moisture from the garlic and rehydrate. I use whole chilies that are from the most recent season as I think that they are more flavorful rather than just spicy, like chili flakes.

2 t. Dijon mustard
6 T. (3 oz.) good red wine vinegar
1/2 t. kosher salt
1 t. freshly ground black pepper


Then whisk in:
4 oz. extra-virgin olive oil

The sauce will keep well for at least a week. You might want to add a bit more salt and pepper after a few days.

Store tightly covered in the refrigerator.


Now to make the salad, slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips.


Coarsely chop the marcona almonds.


Measure all remaining ingredients into a mixing bowl:
6 oz. shaved Brussels sprouts
1 1/2 oz. marcona almonds, roughly chopped
1 oz. finely grated Peccorino cheese

add add 3 T. vinaigrette from above.


Mix to combine thoroughly.


Transfer to individual plates, then shave additional Peccorino cheese over the top.

Broccoli Romanesco Salad

Broccoli Romaesco is so cool-looking. I always feel bad breaking it apart or cutting it. The other night I made it into a salad with a garlicy vinaigrette, marcona almonds, and Pecorino cheese. I usually make this salad with thinly shaved Brussels sprouts, but this worked well, too.

Romanesco Salad

1 clove garlic
2” dried cayenne with seeds
½ t. Dijon mustard
1 oz. Red wine vinegar
2 oz. Evoo


Combine the garlic and cayenne (or use chili flakes) in a morter and pestle and grind into a paste. Add the mustard and vinegar, then whisk the oil in.


Season well with salt and pepper, then refrigerate until needed. This vinaigrette keeps well for three or four days since the garlic is intended to be strong in the first place.


6 oz. Broccoli romanesco, broken into pieces
¾ oz. Marcona almonds, chopped
1.2 oz. Pecorino cheese, grated finely

Break the romanesco into little florettes, then char in a saute pan with a little EVOO. Season lightly, then chill.

Toss the chilled romanesco with the almonds and Pecorino, then drizzle the vinaigrette over to taste, and toss to combine.