Archive | Salad


Fennel and Spring Radish Salad

By Chef Clayton Chapman, the Grey Plume

Yield: 2–3 servings

2 bulbs fennel with fronds (greens) attached
4 spring radishes (such as watermelon, red, breakfast, black or daikon)
Zest and juice from 1 whole lemon (Zest the lemon before you juice it.)
1 tablespoon raw honey
1 tablespoon white wine vinegar
6 ounces extra-virgin olive oil
Kosher or sea salt to taste
Cracked black pepper to taste

Remove tops of fennel and chop the greens. Cut fennel in half the long way. Remove the stem end and lay the fennel flat side down on cutting board. Slice fennel as thinly as possible.

Trim the ends (root and stem) from radish. Slice radish as thinly as possible.

Toss sliced fennel with the chopped greens, radish, lemon zest and juice. honey, white wine vinegar, olive oil, salt and pepper.

Allow the fennel to marinate in the refrigerator for an hour before you serve. If you prefer to serve the fennel hot, you can gently heat it up in a pan.

Photography by Margaret Davenport

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Photos by Mary Oswald

Marinated Carrot Salad


Photos by Mary Oswald

Yield: 4 servings

2 cups water
4 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
5 large carrots

Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside.

Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the liquid over shredded carrots and stir to combine. Cover and refrigerate overnight to set flavors. Remove from refrigerator one hour before serving and drain liquid. Serve at room temperature.

––Recipe developed for Edible Omaha by
Julie Kolpin and Mary Oswald

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Photo by Trisha Hughes

Pea Salad

Photo by Trisha Hughes

Yield: 8 servings

2 pounds fresh peas, shucked and rinsed
½ cup sharp cheddar cheese, shredded or finely diced
½ cup mozzarella, shredded or finely diced
1 cup chopped red onion
1 cup homemade mayonnaise (see recipe)
⅓ cup bacon, cooked and chopped (optional)
Salt and pepper to taste

Combine ingredients, stir gently and cover. Refrigerate for 3 to 4 hours before serving.

Recipe developed for Edible Omaha by Julie Kolpin

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Photo by Melissa Cole

Caprese Stuffed Tomatoes

Photo by Melissa Cole


Caprese Stuffed Tomatoes

Yield: Serving 6


  • 12 large cherry tomatoes, rinsed
  • Salt and pepper
  • 12 fresh basil leaves
  • 12 fresh mozzarella pearls (balls)
  • 3 tablespoons Vine + Branch 18-Year Barrel-Aged Balsamic Vinegar


  1. Slice off tomato tops and hollow out with a small spoon.
  2. Sprinkle inside of tomato with salt and pepper, and gently place a basil leaf inside.
  3. Drop a mozzarella ball inside tomato on top of the basil, and drizzle with balsamic vinegar.
  4. Serve immediately or refrigerate up to 2 hours.


Recipe courtesy of Vine + Branch

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Watermelon Salad with Cucumbers



Watermelon Salad with Cucumbers

Yield: Serving 6


  • ½ watermelon, seeded and chopped into 1-inch
  • cubes
  • 1 cucumber, peeled, seeded and roughly chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 avocado, pit removed, peeled and chopped
  • (optional)
  • ⅓ cup freshly chopped cilantro
  • 1 teaspoon kosher salt


  1. In a large bowl, toss together watermelon and cucumber.
  2. In medium bowl, mix lime juice and oil, and add avocado if using.
  3. Add juice mix to watermelon and cucumbers and stir to coat; sprinkle with cilantro and salt.
  4. Serve immediately or refrigerate up to 2 hours.


Variation: Tomato Salad With Cucumbers Substitute 6 tomatoes for the watermelon for a more traditional summer salad.

Recipe from

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Serving 4

2 tablespoons extra-virgin olive oil
½ teaspoon plus ⅛ teaspoon kosher salt, divided
⅛ teaspoon plus dash fresh pepper, divided
¼ cup diced red onion
4 medium tomatoes, sliced
¼ cup fresh basil leaves, sliced
8 kalamata olives, sliced (optional)

Combine olive oil, ½ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Add onions and marinate for 10−15 minutes. Meanwhile, layer the tomato slices on a serving plate. Pour the marinade over the top of tomatoes and sprinkle with additional salt and pepper. Top with fresh basil and sliced olives, if desired. — From Julie Kolpin

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Serving 4

½  small red onion, thinly sliced

1 clove garlic, minced

1 cucumber, seeded and sliced

1 tomato, diced

1 red or green bell pepper, sliced

6 kalamata olives, pitted and chopped

1 tablespoon feta cheese

2 tablespoons fresh lemon juice

Dash sea salt

Dash black pepper

Fresh dill

Combine onion, garlic, cucumber, tomato, pepper and olives. Fold in cheese. Sprinkle with lemon juice and seasonings. Stir lightly. Top with dill and serve immediately. —From Julie Kolpin

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Serving: 2

1 bunch of fresh spinach

2 tablespoons extra virgin olive oil, divided

Salt and pepper to taste

½ cup balsamic vinegar

1 ounce goat cheese, crumbled

2 tablespoons walnuts, toasted and coarsely chopped Add 1 tablespoon olive oil and balsamic vinegar to a small saucepan and bring to a boil.

Reduce heat to medium-low and cook until reduced by half, stirring constantly. Remove from heat and set aside. Meanwhile, heat remaining olive oil in a large skillet over medium high heat. Add spinach, salt and pepper and cook until leaves are barely wilted. Add spinach to serving dish, sprinkle with goat cheese and walnuts, and drizzle with balsamic reduction. Serve warm.

From Julie Kolpin

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Serving: 4–6


1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)


1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from

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