Episode 31- Wild and Gathered Summer Salad

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Coco’s Latest Bite

Arlene Coco

33 episodes

3 days ago

This is a podcast about all things food in my universe that are inspired by nature's bounty. Your source of inspiration for recipes and stories, food travels, and new ingredients. it’s a mash-up of all things culinary and delicious. As a chef instructor, I try to teach methods and techniques instead of recipes, so a lot of my podcasts feature how to cook intuitively with what you have on hand, I like to call it "fridge foraging". So come along with me to learn from my decades of work as a pro chef as I teach you new ways to get cooking and tell you about my latest bite. www.arlenecoco.com

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Episode 31- Wild and Gathered Summer Salad

Coco’s Latest Bite

8 minutes 20 seconds

3 years ago

Episode 31- Wild and Gathered Summer Salad

One of my favorite recipes of all time is this salad. I love it because it can be used all year round just by changing a few of the ingredients out. This week I share my favorite Summer Salad that can transform simple ingredients into a sensational salad. As always, check my website blog at www.arlenecoco.com for more information.

Wild and Gathered All Seasons Salad with Spicy Pecans and Maple Vinaigrette Serves 10-12

I call this an “all seasons” salad because I serve it all year long, I just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special.

Summer Salad 1- ½ pounds baby mixed or microgreens 6-8 ounces Bleu Cheese - Gorgonzola works well 1 pint of Fresh Blueberries (local is best)

Fall Salad½ pounds of baby mixed or microgreens 6-8 ounces Goat’s milk cheese, crumbled 2 Granny Smith Apples, thinly sliced

Winter Salad1 – ½ pounds of baby spinach or baby mixed greens 6-8 ounces Good Quality Parmesan cheese 1 cup dried cranberries or chopped dried figs

Spring Salad1 ½ pounds baby mixed greens or microgreens 4 -6 ounces feta cheese, crumbled 1 quart of fresh strawberries, sliced

Spicy PecansIngredients: 3 cups pecan pieces 1 Tablespoon ground cinnamon 1 teaspoon ground white pepper 1/2 teaspoon salt 2 Tablespoons butter 1/2 teaspoon red cayenne pepper 1 teaspoon allspice 1/4 teaspoon ground ginger 2 teaspoons sugar

Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove them from the oven and set them aside. As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let them dry for about an hour. (can be stored for up to a week in an airtight container)

Maple VinaigretteYields 2 1/2 cups Ingredients: 1/3 cup apple cider vinegar 1/4 cup of onion, peeled and minced 2/3 cup of maple syrup 1 cup of canola oil 1 Tablespoon Brown mustard

Instructions: Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly