vietnamese salad

prep time:  20 minutes
servings: 4

dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot

dressing steps:
1.  mix all ingredients together.

salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu

salad steps:
1.  toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.  serve sprinkled with the remaining peanuts and chosen protein.

- goop, january 2010

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

roast beef and red pepper sandwiches

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach

steps:
1.  in a small bowl, combine mayonnaise, mustard and horseradish.  slice bread shells in half horizontally.  spread one side of bread shell with mayonnaise mixture.

2.  top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half.  serve.

- unknown