Mid Week Salad Update
Hello my sweet loves. This mid-week bonus is 3 quirky, easy salads that can make even the most boring NYT cooking recipe come to life. As always, recipe downloads are in Paprika App format.
I have gotten a lot of new subscribers in the past week or so; if you're new here and don't use the Paprika cooking app, you should. Not only because it's great, but this newsletter is more or less based on building your Paprika recipe library. Make sure to get the one linked above (not the shitty scam clones), and take a sec to learn its key features. Also, you can see the Jahtreats Process here. On to the recipes.
Recipe
Cantaloupe and Bocconcini Salad with Mint
Ingredients:
1 ripe cantaloupe
8 ounces bocconcini
(small fresh mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
2 to 3 thin slices ham or prosciutto, cut into strips
1 tablespoon fresh lemon juice
Coarse salt and fresh ground pepper
¼ cup torn mint leaves
Directions:
- Scoop the cantaloupe into 1-inch balls with a melon baller; you should have about 3 cups. In a large bowl, combine the cantaloupe balls, bocconcini, ham, and lemon juice; season with salt and pepper.
- Toss the salad with the mint, and serve immediately.
Tips TLDR;
A pretty reliable way to pick a good cantaloupe is to lightly push and smell the stem end of the melon. It should not be rock hard, and smell faintly of sweet melon. If it has a really powerful melon smell, it's probably over ripe.
Recipe
Fennel, Orange and Parsley Salad
Ingredients:
2 medium fennel bulbs
(8 ounces each)
5 medium oranges
⅔ cup fresh parsley leaves
2 tablespoons slivered pitted black olives
1 teaspoon olive oil
Coarse salt and fresh ground pepper
Directions:
1 Trim the tennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
2 Using a paring knife, remove the peel and pith from the oranges. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
3 Add the fennel, parsley, olives, and olive oil; season with salt and pepper.
Gently toss, and serve.
Tips TLDR:
This recipe works when the fennel is sliced super thin. And to slice fennel super thin like a boss, you need a mandolin slicer. The good news is that I have this squared away: you want this one. Get the one thats 14.17"L x 5.91". Or you can buy a piece of crap and wonder what all the fuss is about. If you do get the Benriner, do not play games with the Benriner. The Benriner wants to take your fingertips off very badly.
Recipe
Quick Radicchio and Endive Salad
Prep Time: 10 mins | Cook Time: 10 mins | Servings: Servings: 4
Ingredients:
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise
Directions:
In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
Add radicchio and endive; toss to coat. Serve.
Tips TLDR;
I make this all the time, and I'm amazed at how frequently I find both radicchio and Belgian endive at grocery stores, especially considering how few checkout people know what Belgian endive is, and how they can never, ever find the PLU. Its 4543. Hello new boss of the supermarket. It's also sometimes called Witloof chicory, or just chicory in their cheat sheets.