Happy Leons: LEON Happy Salads

Product Information

Italian salami: If you can’t find specifically Italian salami at the store, feel free to use pepperoni, beef salami, or turkey salami instead. If you’re not a fan of salami in a salad, you can also use Baked Turkey Bacon. Looking for more fresh salad recipes? Try our shaved brussel sprout salad, cucumber tomato avocado salad, or quinoa salad with feta. Julia Child insists the celeriac must be softened first, by blanching it briefly or with a soak in acidulated water. Thumbnails by Felicity. Greens - This is the base of the salad. You could add some kale in for an iron boost or if you wanted some crunch, then add little gem or romaine.

Prepare the lettuce. Chop 1 to 2 hearts of romaine and 1 bundle of red leaf lettuce, and rinse and drain it very well. I recommend using a salad spinner to get rid of excess moisture. You can also give the lettuce a good shake. Pat dry thoroughly. If you have time, wrap the lettuce in paper towels and refrigerate for a little bit. This helps it crisp up.Now add the milk and bring to a simmer; as soon as this has happened, turn the heat off: do not let it boil or the milk will split. Dressing - We used our Lemon Vinaigrette, but we have given other options below for dressings you can use.

David Tanis finishes off his celeriac remoulade with chopped chives and a dusting of cayenne pepper.

In a large saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt. Much as I love crunchy salads, I’m surprised to discover that I prefer the texture of David’s blanched celeriac, which comes closest to my memories of the French kind, being both snappy but slightly yielding. If you’re in a hurry, or like the idea of keeping it completely raw, however, feel free to skip this step. The dressing This is a perfectly balanced lunch. We have some wonderful regulars who have been eating this three times a week for years. This slippery little South American grass seed attempts to trip up the uninitiated by being pronounced "keenwa". Despite a relatively nondescript taste, quinoa is a true superfood as it is one of the rare non-meat sources of complete protein - that is, one that contains the eight essential amino acids our bodies need. To further the cause of pedantry, we actually need 20 amino acids, but the body can produce the other 12 from the original eight. A handful of quinoa is often thrown into soup in the same way that you might add in bulgar. Leon ships its quinoa from Bolivia, gently fries it in olive oil to coat the seeds and then simmers it in water for 10 minutes.