Category Archives: Salads

PEACH AND ARUGULA SALAD

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This Peach and Arugula was the unexpected star of our Sunday dinner:

It has two secret ingredients.  The first is peaches from Frog Hollow Farm.  These are no ordinary peaches.  My husband surprised me by ordering a box after he read about them in the New York Times.  Of course, you can use regular peaches, the riper the better.  The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.”  It is reminiscent of a syrupy balsamic vinegar, only ten times better.  If you haven’t ever tried it, I strongly encourage you to do so.  It’s expensive, but a little goes a long way.


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PEACH AND ARUGULA SALAD
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Ingredients
  • 4 cups arugula
  • 2 fresh peaches, pitted and sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Saba
  • Salt and pepper, to taste
  • 2 tablespoons chopped macadamia nuts (optional)
Instructions
  1. Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.

GINGERED TUNA SALAD

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I found this carved wooden cat at an estate sale:

I originally thought it was supposed to be a Mexican cat wearing a sombrero.  Upon closer inspection, however, I realized it was an Asian cat wearing a coolie hat.  (Well, that and the “Japan” carved on the bottom.). UPDATE:  Not a cat.

Cats love tuna, don’t they?  Inspired by the Asian kitty (who also appears to be a zombie), I made Gingered Tuna Salad for lunch this weekend.  To be honest, if I came across this recipe in a cookbook, I would skip right over it, as the ingredients don’t sound like they would combine to produce a tasty dish.  But I sampled this tuna salad at Central Market when they were using it to promote some crackers, and have been making a version of it ever since.

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GINGERED TUNA SALAD
Author: 
Serves: 2
 
Ingredients
  • 6-ounce can chunk white albacore tuna in water, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1-1/2 teaspoons rice vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • Dash of Tabasco, to taste
  • 3 tablespoons minced crystallized ginger
  • ¼ cup chopped pecans
  • 2 teaspoons minced chives or green onions, green part only
  • Field greens or spring mix
  • Pecan or rice crackers, or favorite crackers
Instructions
  1. Place tuna in a medium bowl and flake apart with a fork. In a small bowl, mix together mayonnaise, curry powder, rice vinegar, mustard, salt, and Tabasco. Stir mayonnaise mixture into tuna. Mix in ginger, pecans, and chives or green onions, mixing thoroughly.
  2. Place field greens or spring mix on two serving plates. Divide tuna salad among plates, mounding in center. Add a few crackers, and serve.