27 July 2019

Weekend Cooking: My New Favorite Salad

review of Michael Schwartz's Genuine PizzaI think you already know that I really love Michael Schwartz's Genuine Pizza, which I received for being a member of the 2018-2019 Abrams Dinner Party.

We've made a number of pizzas using Schwartz's crust (with its secret ingredient of beer), and I love the simple pizza sauce, which uses only 4 ingredients.

If you recall from my overview, one of the fantastic things about Genuine Pizza is that it includes recipes that move beyond just pizza. Schwartz includes desserts, drinks, soups, and more.

I've had my eye on one of the salads since this cookbook first entered my kitchen, and it's finally time to try it. I've been waiting for all the ingredients (well, most of them) to show up at our local farmer's market. That time is now.

Behold a perfect late summer salad. It's easy to put together and is easily scalable. For example, the recipe calls for one beet, but the photo (scanned from Genuine Pizza) definitely shows two--one red, one yellow. I'm good with that and followed suit.

The recipe notes suggest using any leftover dressing for another salad, for chicken or fish, or as a sandwich spread. You can even use it as a dip for veggies or French fries.

Kale Salad
review of Michael Schwartz's Genuine PizzaServes 6

  • 1 large beet, trimmed and scrubbed
  • 8 cups rough-chopped Tuscan kale
  • 1/2 small red onion, thinly sliced
  • 1/3 cup chopped dill, plus more for garnish
  • 2 tablespoons hulled raw sunflower seeds, plus more for garnish
  • 1/4 cup Sunflower Seed Dressing
  • Kosher salt
  • Freshly ground black pepper
  • 8 tablespoons crumbled goat cheese
Preheat oven to 425F. Wrap beet in aluminum foil and place on a baking sheet. Bake for 1 hour to 1 hour 30 minutes, until soft when pierced with a knife. Transfer to a plate and let cool completely before peeling and cutting into large dice.

In a large bowl combine the beet, kale, onion, dill, and sunflower seeds. Toss with the dressing until ingredients are coated, and season to taste with salt and pepper. Divide among four plates and garnish with dill and sunflower seeds. Top with goat cheese before serving.

Sunflower Seed Dressing
Makes 1 1/4 cups
  • 1/2 cup hulled raw sunflower seeds
  • 1/2 cup packed dill
  • 1/4 cup fresh lemon juice
  • 1 teaspoon tahini
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup water
  • 1/2 cup extra-virgin olive oil
In a large bowl, combine everything except the oil. Using an immersion blender, process until smooth. With the blender motor running, slowly drizzle in the oil until the dressing is emulsified. Taste and adjust seasonings. Cover and store in the refrigerator for up to 5 days. (I used a regular blender.)
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.


bermudaonion 7/27/19, 7:39 AM  

I'm all about salads and might try that one without the beets. The dressing sure sounds good to me.

rhapsodyinbooks 7/27/19, 7:42 AM  

That salad looks fantastic! I hope to make it soon. Jim doesn't eat beets but that's great; I don't have to share!

Mae Travels 7/27/19, 8:11 AM  

One more no-beet family here! But sunflower dressing sounds like a fabulous idea.

best... mae at maefood.blogspot.com

Deb Nance at Readerbuzz 7/27/19, 8:21 AM  

There is nothing like a delicious cold salad in the hot days of summer. Kale has grown on me lately, and the addition of beets sounds quite intriguing.

Jackie McGuinness 7/27/19, 10:12 AM  

I love kale salad too.

I was wondering how many cookbooks you have?

gluten Free A_Z Blog 7/27/19, 10:28 AM  

The yellow and red beet in the photo really looks beautiful in that lovely healthy salad

Deb in Hawaii 7/27/19, 11:59 AM  

That salad looks delicious and I especially like the sound of that sunflower seed dressing. Yum! ;-)

Vicki 7/27/19, 1:59 PM  

I'm not a fan of beets or goat cheese but love the other ingredients

Abigail Pearson 7/28/19, 3:02 PM  

I like the sound of that dressing!

Heidenkind 7/29/19, 12:06 AM  

I’m not a big fan of dill. Or sunflower seeds. But the cookbook sounds good and it’s available on Hoopla!

Tina 7/29/19, 1:09 PM  

I love beets. My brother-in-law and I compete to get them off a buffet at family functions. Salad looks beautiful. As for pizza - Yes!

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.


All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2020. All rights reserved.



To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker



  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP