Salads Yo!

As anticipated, last night was Salad Night! It was magically delicious. For once, an evening where I could pig out and not feel like a balloon at the end! School, feel free to include more salad nights - I won't stop you.

Before I impart on you the priceless knowledge and recipes I gained last night, I have one quick rant. Since when did it become OK for men to swear at women when they are hitting on them? Seriously? Is this some new thing that I am just now experiencing? Men - you might think that chivalry is dead, but politeness isn't just yet. Sorry...just had to get that off my chest!

Alrighty then. Notes on salads:
- The word "salad" is derived from the Latin word "salare," meaning to salt
- Salads can be a melange, which is a mixture of ingredients tossed in a dressing, or composed, which is an assortment of ingredients arranged in sections on a plate
- They can be made of basically anything. Truly
- Greens should be torn, not cut, into bite-sized pieces to prevent discoloration
- Do not dress salads until right before you are going to serve them. This is true in most cases, except bean or grain salads with heartier ingredients, which will become more flavorful as they sit
- The typical ration of oil to acid in a dressing is 3:1
- Emulsified dressings made in a blender will generally last longer than those that have been whisked together

Now, let's salad it up!

Wild Rice Salad: Yields 6 cups
3/4 cup wild rice, soaked overnight in 2 cups water
1/2 tsp salt
1/2 cup hazelnuts
1/3 cup golden raisins
1/2 cup orange juice
1 small fennel bulb, small dice (reserve fronds for dressing)
1 small apple
1 orange, supreme (peeled with a knife to remove pith and cut into sections)
salt and pepper, to taste
Citrus Vinaigrette (recipe follows)

1. Drain rice and place in a medium saucepan. Add 2 cups water and salt and bring to a boil. Lower heat and simmer, covered, until grains have burst and are tender but chewy, about 35 minutes. Drain and set aside.
2. Meanwhile, preheat oven to 325. Toast hazelnuts until golden, about 8 minutes. Let cool and rub in a towel to remove the skins. Roughly chop.
3. In a small pot, heat 1/2 cup water until warm. Rinse raisins in warm water and squeeze until dry. Soak raisins in orange juice for 10 minutes. Drain, reserving juice for dressing.
4. Add fennel and raisins to rice. Toss in dressing (again, recipe follows).
5. Just before serving, core and cut apple into small dice. Add to rice, along with hazelnuts. Season to taste with salt and pepper. Garnish with orange segments.


Citrus Vinaigrette (Don't be discouraged by the long list of ingredients)
Zest of 1 orange
1/4-1/2 cup orange juice (reserved from soaking raisins)
1 Tbsp + 1 tsp lemon juice
1 tsp balsamic vinegar
3 scallions, white parts only, minced
1/4 tsp ground fennel seeds
1/4 cup olive oil
1 Tbsp hazelnut oil (or more olive oil)
1 Tbsp chives, thinly sliced
1 Tbsp fennel fronds, minced
1 Tbsp parsley, minced
salt and pepper, to taste

1. Mix orange zest, both juices, vinegar, scallions, ground fennel, and salt. Slowly whisk in olive oil, then stir in herbs.


Green Bean and Hazelnut Salad: Serves 4
2 Tbsp hazelnuts
3/4 lb green beans, stemmed and halved diagonally
2 and 1/4 tsp mustard
1 and 1/2 tsp balsamic vinegar
2 Tbsp olive oil
1 tsp hazelnut oil
1/4 cup minced red onion
salt, to taste

1. Preheat oven to 325. Toast hazelnuts until golden, about 8 minutes. Let cool and rub between a towel to remove skins. Coarsely chop.
2. Blanch beans in salted water until crisp tender, about 4 minutes. Shock in ice water and drain.
3. In a small bowl, combine mustard, vinegar, and salt, to taste. Slowly whisk in oils until combined. Toss with beans.
4. Right before serving, add onion and hazelnuts. Readjust seasonings, if necessary.

These are delicious recipes. Hope you like them! I'm inventing my own salad greatness for dinner tonight, so stay tuned.