Meaghan Moineau — Home Cook & Story-Driven Food Creator

Tag: Salad

  • Kohlrabi Salad With Apple, Bacon, and Snow Peas | Made by Meaghan Moineau

    Kohlrabi Salad With Apple, Bacon, and Snow Peas | Made by Meaghan Moineau

    Kohlrabi Salad With Apple, Bacon, and Snow Peas

    Welcome to a delightful journey of flavors and textures that will elevate your salad game to a whole new level. This Kohlrabi Salad with Apple, Bacon, and Snow Peas is not just a dish; it’s a symphony of crisp, sweet, and savory notes that come together harmoniously. Join me as we explore this refreshing recipe that’s perfect for any occasion.

    Why You’ll Love It

    There’s something magical about combining fresh, crunchy vegetables with the smoky, rich flavors of bacon. This salad offers a delightful contrast between the sweet and tart notes of Fuji apples and the creamy, tangy dressing. It’s a testament to how simplicity can yield extraordinary results.

    Growing up, I remember summers at my grandmother’s house where the garden was always brimming with fresh produce. The smell of freshly picked kohlrabi always brings back fond memories of helping her in the kitchen, where she taught me the art of creating dishes that celebrate each ingredient. This recipe is an ode to those warm summer days, sharing a meal with loved ones, and the joy of cooking from the heart.

    Ingredients

    • 1 kohlrabi bulb, peeled
    • 1 Fuji apple, chopped
    • 1 cup snow peas
    • 1/4 cup sunflower seeds
    • 4 slices of bacon, cooked and crumbled
    • 1/2 cup heavy cream
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey

    Instructions

    1. Using a mandolin, slice the kohlrabi bulb paper thin.
    2. Mix the sliced kohlrabi with the chopped Fuji apple in a large bowl.
    3. Shell the snow peas (though I personally love eating the shell).
    4. Add the snow peas and sunflower seeds to the bowl.
    5. Crumble the cooked bacon finely and mix it into the salad.
    6. Refrigerate the salad while preparing the dressing.
    7. In a separate bowl, mix the apple cider vinegar into the heavy cream and let it sit at room temperature for 10 minutes until it thickens.
    8. Add the honey to the thickened cream and mix well.
    9. Gradually add the dressing to the salad, tossing gently to ensure everything is thinly coated.

    Tips

    For the best results, use fresh and high-quality ingredients. The sweetness of a Fuji apple complements the kohlrabi beautifully, but feel free to experiment with other apple varieties. A mandolin is essential for achieving paper-thin kohlrabi slices, but you can use a sharp knife if needed. Make sure to refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.

    Variations & Substitutions

    If you’re looking for a vegetarian option, simply omit the bacon. To add more protein, consider topping the salad with grilled chicken or shrimp. You can also substitute the sunflower seeds with toasted almonds or walnuts for a different nutty flavor. If you prefer a lighter dressing, swap the heavy cream for Greek yogurt or buttermilk.

    Storage

    This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The dressing may separate slightly, so give it a gentle stir before serving again.

    FAQ

    Can I prepare this salad in advance?

    Absolutely! You can prepare the salad components a day in advance, but I recommend adding the dressing just before serving to maintain the salad’s freshness and crunch.

    What if I don’t have a mandolin?

    No worries! While a mandolin helps achieve uniform slices, a sharp knife will work just fine. Just take your time to slice the kohlrabi as thinly as possible.

    Nutrition

    This salad is not only delicious but also nutritious. It’s packed with vitamins and minerals from the fresh vegetables and apples, healthy fats from the sunflower seeds and bacon, and a touch of sweetness from the honey. It’s a balanced dish that can fit into most dietary plans.

    Final Thoughts

    Whether you’re hosting a summer barbecue or looking for a refreshing lunch option, this Kohlrabi Salad with Apple, Bacon, and Snow Peas is sure to impress. It’s a dish that celebrates the beauty of fresh ingredients, simple preparation, and the joy of sharing a meal with those you love. I hope you enjoy it as much as I do. Happy cooking!

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  • Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios

    Why You’ll Love It

    As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm salad to bring comfort and elegance to your table. This Roasted Endive Salad with Prosciutto, Figs, and Pistachios is one of those dishes that combines simplicity with sophistication, making it perfect for both weeknight dinners and special occasions. The combination of roasted endive’s slightly bitter taste with the sweetness of figs, the salty crunch of prosciutto, and the nutty flavor of pistachios creates a symphony of flavors that will have you coming back for more.

    Growing up, my grandmother would often prepare a similar salad during the holiday season. The aroma of roasting endive would fill the kitchen, and I remember sneaking crispy bits of prosciutto off the counter when she wasn’t looking. It was a dish that brought the family together, a recipe filled with love and joy, and one that I am now excited to share with you.

    Ingredients

    • 4 heads of red or green endive
    • 2 tablespoons olive oil
    • 4 slices prosciutto
    • 1/2 cup dried figs, sliced
    • 1/4 cup pistachio nuts, shelled
    • 2 tablespoons honey

    Instructions

    1. Preheat your oven to 350°F (this is a great toaster oven candidate for smaller batches). Line a rimmed baking sheet with aluminum foil.
    2. Wash the endive thoroughly and remove any unsightly outer leaves. Slice each endive head in half lengthwise, from the stem to the tip.
    3. Arrange the endive cut side up on the foil-lined baking sheet. Generously coat each piece with olive oil.
    4. Bake in the oven for 30 minutes, or until the outer edges of the endive are golden brown.
    5. While the endive is roasting, fry the prosciutto slices in a skillet over medium heat until crispy. Drain them on paper towels, then crumble and set aside.
    6. Once the endive is done roasting, arrange three pieces on each plate. Add a handful of sliced dried figs and pistachio nuts.
    7. Drizzle a spoonful of honey over each plate, then sprinkle with about 1/4 of the crumbled prosciutto.

    Tips

    For the best results, choose endives that are fresh and crisp. When selecting figs, opt for those that are slightly soft but not mushy. If you’re short on time, you can roast the endive and fry the prosciutto a day ahead, then assemble the salad just before serving.

    Variations & Substitutions

    If you’re looking to mix things up, consider swapping out the dried figs for fresh figs when they’re in season. You can also try using a different type of nut, such as walnuts or almonds, for a different texture and flavor. For a vegetarian version, omit the prosciutto and add a sprinkle of feta cheese for a salty kick.

    Storage

    This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat the endive gently in the oven to retain its texture before serving again.

    FAQ

    Can I make this salad ahead of time?

    Yes, you can prepare the components ahead of time. Roast the endive and fry the prosciutto in advance, then store them separately in the refrigerator. Assemble the salad just before serving for the best taste and texture.

    What can I serve with this salad?

    This salad pairs wonderfully with a light protein like grilled chicken or fish. It also works as a delicious starter for a multi-course meal or as part of a larger spread for a festive gathering.

    Nutrition

    While this salad is a treat for the taste buds, it is also packed with nutrients. Endive is a great source of vitamins A and K, while figs provide dietary fiber and antioxidants. Prosciutto adds protein, and pistachios offer healthy fats and additional fiber. A drizzle of honey rounds out the dish with a natural sweetness, making this salad both nutritious and satisfying.

    Final Thoughts

    Roasted Endive Salad with Prosciutto, Figs, and Pistachios is more than just a dish; it’s a celebration of flavors that come together beautifully. Whether you’re hosting a dinner party or looking for a cozy meal to enjoy with your family, this salad is sure to impress. I hope it becomes a cherished part of your recipe repertoire, just as it has been in mine. Bon appétit!

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