13 08, 2014

Fennel & Watermelon Salad

By |August 13th, 2014|gluten-free, grain-free, Salad|0 Comments|

(Credit for above photo to Krestan Kühnen).

I was shopping at a new (to our city) organic market last week and when I got to the checkout, the cashier told me I’d earned a free gift for spending over $50.  She offered me the choice of 4 items, but the only one that really appealed to me was an organic watermelon.  I asked her to choose one for me and she chose one that was literally larger than a 6 month old baby!

I used a large egg for size comparison.

I used a large egg for size comparison.

After struggling to the car with this gargantuan thing and then manhandling it into the kitchen, I had to decide what the heck to do with it.  Since it’s been pretty hot here lately, I thought a nice, fresh salad would be a good idea.  I just made this up on the spot, but all three of us really enjoyed it.  Then I gave the rest of the watermelon to my mum to use as they eat a lot more fruit than we do and their fridge is always a lot less full than ours is 🙂

Here’s what I did to make the salad…

 

To a large bowl, I added 1/4 cup roasted walnut oil, 1 1/2 tablespoons lemon juice, 2 teaspoons Dijon mustard and S&P to taste.

To a large bowl, I added 1/4 cup roasted walnut oil, 1 1/2 tablespoons lime juice, 2 teaspoons Dijon mustard and S&P to taste.  I whisked this together until emulsified.

 

Using a mandoline, I  thinly sliced a large, organic fennel bulb into the bowl.

Using a mandoline, I thinly sliced a large, organic fennel bulb into the bowl.

 

 

 

Also using the mandoline, I very thinly sliced 1/2 an organic, red onion into the bowl.

Also using the mandoline, I very thinly sliced 1/2 an organic, red onion into the bowl.

 

I added some minced fresh, organic mint.  Admittedly it had seen better days!

I added some minced fresh, organic mint. Admittedly it had seen better days!

 

Then I added about 4 cups of cubed watermelon.

Then I added about 4 cups of cubed watermelon.

 

And a cup of cubed feta cheese.

And a cup of cubed feta cheese.

 

Then I added 1/4 cup sliced Kalamata olives.

Then I added 1/4 cup sliced Kalamata olives.

 

I tossed it all together and topped with chopped, organic chives and a reserved fennel frond.

I tossed it all together and topped with chopped, organic chives and a reserved fennel frond.

 

 

Fennel & Watermelon Salad

 

  • ¼ cup roasted walnut oil
  • 1 ½ tablespoons lime juice
  • 2 teaspoons Dijon mustard
  • Celtic sea salt and freshly ground pepper
  • 1 large organic fennel bulb
  • ½ organic red onion
  • Handful fresh, organic mint
  • 4 cups organic watermelon, cubed
  • 1 cup cubed feta cheese
  • ¼ cup Kalamata olives, sliced
  • Small bunch organic chives, chopped

 

  • Into a large bowl, add oil through S&P.
  • Whisk until emulsified.
  • Using a mandoline, thinly slice fennel into the bowl, reserving fronds.
  • Also using the mandoline, but on a finer setting, thinly slice the onion.
  • Add watermelon, cheese and olives and toss well.
  • Serve in individual bowls topped with chopped chives and fennel fronds.

 

19 08, 2013

Purple Prairie Barley Salad

By |August 19th, 2013|Salad|0 Comments|

 
 

Until last week, I had never heard of Purple Prairie Barley.  I didn’t even know such a thing existed.  I’ve been eating barley since I was little, but had only ever heard of whole, hulled, pot and pearl barley.  It was at the Bulk Barn last week that I first came across this new (to me) kind of barley.  Since I can never pass up an opportunity to try a new food, I had to buy some and give it a try.  I took it home and got to work on it almost immediately and came up with this barley salad.
 
Here’s what I did…
 

This is what the Bulk Barn has to say about the purple barley.

 And this is what it looks like dry.
I wanted to use it fairly quickly, so instead of soaking it overnight I decided to do the quick-soak method.  I rinsed it several times, covered it with water in a small pot, brought it to the boil, then turned off the heat and covered it for an hour.  Then I changed the water and simmered it until tender.  It lost some of its pretty, purple colour after cooking.
I made a dressing with white balsamic vinegar, extra-virgin olive oil, whole-grain mustard, Celtic sea salt and freshly ground black pepper.
I rinsed and drained the barley and then added it to the bowl with the dressing.
I added a bunch of chopped green onions
and a chopped red pepper.

Then I added some diced English cucumber and chopped yellow grape tomatoes.

I mixed it all together 

and then I thought “hey, an avocado would be nice in this” so I diced one up and added it.  The result was a delicious whole-grain salad.