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Video: Tired of traditional salad? ‘Shave’ things up

TODAY recipes
updated 3/11/2011 5:49:33 PM ET 2011-03-11T22:49:33

Recipe: Brussels sprouts salad

Ingredients
  • 1/4 pound brussels sprouts, trimmed and shaved on a mandoline
  • 1 cup finely chopped baby arugula
  • 1 celery rib, trimmed and finely diced (1/8-inch dice)
  • 4 slices speck, cut into slivers
  • 1/4 cup dried cranberries, roughly chopped
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup finely grated pecorino Romano cheese
  • Salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • Pinch piment d'espelette
  • Half a lemon, to taste
Preparation

In a large mixing bowl, combine the brussels sprouts, arugula, celery, speck, cranberries, walnuts and cheese. Season with salt and pepper. Pour in the olive oil and add the piment d'espelette. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.

Serving Size

4 servings

Recipe: Helen Getz's napa cabbage with hot bacon dressing

Ingredients
  • 1 napa cabbage, halved lengthwise and thinly sliced
  • 8 thick slices bacon, cut into 1/4-inch lardons
  • 1 tablespoon flour
  • 2 tablespoons red wine or cider vinegar
  • 1/2 cup plus 2 tablespoons water
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
Preparation

Note: This recipe is a tribute to Amanda Hesser's grandmother, Helen Getz.

Place the cabbage in a large mixing bowl. Add the bacon to a medium saute pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don't measure) from the pan.

Set the pan over medium-low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually — and slowly! — whisk this mixture into the egg.

Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired (I like a fair amount). Serve with grilled pork chops, roasted potatoes and beer.

Serving Size

4 to 6 servings

Recipe: Butternut squash salad

Ingredients
  • 1 small butternut squash, halved, seeded and peeled
  • 1 1/2 tablespoons sugar
  • Coarse kosher salt
  • Extra-virgin olive oil
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon thyme leaves
  • Coarsely ground black pepper
Preparation

Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.

Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.

Sprinkle the squash strips and garlic cloves with the olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.

Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

Serving Size

4 servings

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