chilled avocado soup shots

prep time:  tbd
servings: 12

ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced

steps:
1.  in a blender, puree avocado, salsa, cilantro, sour cream, and scallions.  thing with water if desired.  season with salt and pepper to taste.  chill until cold.

2.  divide among 12 small juice glasses.  garnish with radish slices.

- rachael ray magazine, july/august 2014

seaweed salad

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
juice of 1 lime
salt
1 small carrot - peeled and sliced paper-thin
4 red radishes - thinly sliced
2 ounces daikon radish - peeled and thinly sliced
1 small cucumber - peeled and thinly sliced
1 firm-ripe avocado - sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions - slivered

steps:
1.  put the dulse and wakame in a large bowl and cover with cold water.  let soak 5 - 10 minutes, until softened.  drain in a colander, pat dry and place in a serving bowl.

2.  to make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

3.  spoon half the dressing over the seaweed, add the lime juice and toss gently.  taste and add a small amount of salt if necessary.  surround the salad with the carrot, radish, daikon, cucumber and avocado.  season them lightly with salt and drizzle with the remaining dressing.

4.  sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

- new york times, april 2012

late summer chicory salad with seeded whole-wheat croutons

prep time:  tbd
servings:  1

salad dressing ingredients:

1/4 packed cup of watercress leaves

3/4 cup aioli or mayonnaise
2 – 4 tbsp lemon juice
2 tablespoons fine dijon style mustard
2 tablespoons tarragon leaves
4 stems chives or 1 scallion, white and green, 5” long
1/4 teaspoon salt
pepper
salad ingredients:
6 leaves chicory, any type

2 radish
2 small patty pan squash (also known as scallop squash or white squash)
6 sprigs purslane
12 small sprigs watercress
12 thin slices bulb of fennel
12 thin slices cucumber
6 fronds of top of fennel
1 thick slice whole wheat bread - torn into croutons, tossed in olive oil with fresh thyme and salt. toasted on a sheet pan until golden and crisp throughout

salad dressing steps:
1.  cook watercress in a small saucepan of salted boiling water for 30 seconds. drain and rinse the watercress in cold water. squeeze out excess water. put all of the ingredients in a blender and process until smooth. if the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. adjust seasoning if necessary.

salad steps:
1.  toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.

- goop, october 2010