Fresh Spring Salads

Fresh Spring Salads

 

 

Spring time is here! Some of my favorite fresh vegetables and herbs are showing up in the farmer’s markets and grocery stores everywhere. Artichokes, asparagus, tomatoes and spring peas, all fresh from the farm.

These five salads showcase some of these vegetables, and are perfect both for serving along with grilled foods or as a meal in themselves.

 

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

 

Orzo Salad with Fava Bean, Artichoke Hearts and Tomatoes

Orzo Salad with Fava Beans, Artichoke Hearts and Tomatoes

 

Green and Purple Pea Salad with Yuzu Dressing | Black Girl Chef's Whites

Green and Purple Fresh Pea Salad with Yuzu Dressing

 

Black Eyed Pea Salad | Black Girl Chef's Whites

Black Eyed Pea Salad with Orzo

 

Rotisserie Chicken Makeovers | Rotisserie Chicken, Heriloom Tomato and Feta Salad

Chicken, Tomato and Feta Salad

Top Posts of 2015

2015 Top Posts

2015, where did you go? It seems like just yesterday you came into my life. And now, you are ready to depart, leaving me behind. But with all honesty, I am ready to let you go!

Buh Bye!

Thank you to my readers for riding along with me on this journey of food, family and fun. At times my creativity flowed, other times I just couldn’t even get a drip of creativity going.  But looking back at some of my top posts for 2015, I am proud of these recipes, and hope you enjoyed making them as much as I did.

Happy New Year!

 

Gumbo

Gumbo Tutorial

 

Red Cooked Oxtails Are Taken to a Whole New Level!

Red Cooked Oxtail Dumplings

 

Spicy Avocado Goddess Dressing | Black Girl Chef's Whites

Avocado Love

 

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

 

Pickled Shishito Peppers

Pickled Shishito Peppers

 

Bacon Shrimp Avocado Dip

Bacon Shrimp Avocado Dip

 

Mustard Green and Smoky Chickpea Strudel

Mustard Green and Smoky Chickpea Strudel

 

Smoky Date Pulled Pork Packets

Smoky Date Pulled Pork Packets

 

 

 

Rotisserie Chicken Makeover

Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Rotisserie chicken makeover? A little blush, a new outfit? What?

Store made rotisserie chicken is everywhere, and a very convenient way to serve a meal quickly. But what do you do with any leftovers you might have?

I am doing a series of recipes on Mom.me about what you can make with rotisserie chicken, whether leftover or bought just for use as an ingredient in something else.

Head over to my Mom.me page for the recipe. First up is Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber.

 

Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

This is a salad made from a stolen opportunity. Well, maybe not a stolen opportunity so much as just stolen. My neighbor’s little kumquat tree is right on the street, so when we pass by my girl and I tend to take a few to eat. My sister does it too when she walks over to visit. We are a family of fruit thieves.

My neighbor does not eat them, so we are actually doing her a service! We eat the fruit before it just shrivels up and falls from the tree. I see it as a win-win situation.  (I can justify anything if I try hard enough)

This Shaved Purple Asparagus Salad with Kumquat Dressing is actually the second time I have used the tartly sweet fruits in a salad dressing. Years ago I posted a recipe for Tangy Kumquat Dressing, which I developed after helping unburden that poor little tree of too many kumquats.

 

Photo by Frieda's Produce
Photo by Frieda’s Produce

But, the real star of this salad is purple asparagus. I received some gorgeous purple asparagus from Frieda’s Produce to play with, and the color was just stunning. But if you cook purple asparagus it turns green just like the asparagus you always see in the store. So the best way to showcase these beauties is raw.

When eaten raw, purple asparagus is crispy and juicy, with flavor reminiscent of jicama. Not overtly sweet, but with just a hint of sweetness. A flavor that would contrast nicely with the kumquats flavor profile of sour and sweet. And that is where the other main ingredient comes in. Salt cured olives.  You do not have to use salt cured olives, but I do want you to use a strongly flavored olive, such as a kalamata.

 

Kumquat Dressing with Salt Cured Olives

When preparing the dressing, soak the kumquats halves in the olive oil overnight for the best flavor. The oils in the kumquat skin will perfume the olive oil with a lovely citrus flavor.

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing
 
Prep time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 5-6 kumquats, halved lengthwise and seeded
  • ¼ cup extra virgin olive oil
  • 1 pound purple asparagus, tough ends removed
  • ½ cup salt cured black olives, quartered
  • ¼ cup white balsamic vinegar
  • ½ teaspoon fleur de sel, divided
  • ⅛ teaspoon red pepper flakes
Instructions
  1. Place the kumquats and olive oil into a small bowl.
  2. Refrigerate the mixture 6 hours to overnight.
  3. When ready to make the dressing remove the oil from the refrigerator and let it come up to room temperature.
  4. Cut the tips of the asparagus off and set aside.
  5. Using a vegetable peeler shave the asparagus spears into thin strips.
  6. Place the asparagus shavings into a bowl of cold water to keep them crisp.
  7. Remove the kumquat halves from the oil and set aside.
  8. Add the vinegar, ¼ teaspoon of fleur de sel and red pepper flakes to the oil.
  9. Whisk the ingredients together until thickened.
  10. Add the olives and reserved kumquats to the dressing.
  11. Remove the asparagus from the water and pat dry.
  12. Place the asparagus on a serving platter.
  13. Drizzle the dressing over the asparagus.
  14. Sprinkle with the remaining fleur de sel.
  15. Serve immediately.

 

 

*Fleur de Sel is hand harvested sea salt from France that is used as a finishing salt. You can find it a gourmet stores or online

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Are you Ready for Easter?

It is Spring! Once again I am wondering where the time went? Wasn’t it just Christmas? Oh well, spring is my favorite season, because the flowers bloom and the trees grow new leaves. And my allergies are out of control.

 

But who cares, its Spring! In case you are a little behind, like I am, here are a few recipes that would be perfect for Easter dinner.

 

Asparagus-Tarragon Quiche

 

Goat’s Milk Asparagus-Tarragon Quiche | Black Girl Chef's Whites

 

Macaroni and Cheese

 

Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

 

Roasted Lemon-Oregano Leg of Lamb

 

Lemon-Oregano Leg of Lamb | Black Girl Chef's Whites

 

Fennel and Onion Baked Chicken

 

Fennel and Onion Baked Chicken | Black Girl Chef's Whites

 

Lentils and Crunchy Greens  with Sour Cream Dressing

 

Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing | Black Girl Chef's Whites

 

Lamb with Fresh Herb Rub

 

 Spring Lamb with Fresh Herb Rub
Spring Lamb with Fresh Herb Rub

 

Lentil and Chevre Salad

 

Lentil and Chevre Salad | Black Girl Chef's Whites

 

Roasted Asparagus            

 

Roasted Asparagus | Black Girl Chef's Whites

 

 

Tri-Color Quinoa Salad

 

Tri-Color Quinoa Salad