Glazed Fennel and Shiitake Salad

This interesting combination of ingredients turns the everyday idea of salad into something quite memorable. The salad is wonderful served warm, which takes some last-minute preparation. If time is an issue, the dish may instead be served at room temperature cooking each vegetable up to a day in advance.

Yield: 4-6 Servings | Prep Time: 40 Minutes | Resting Time: 10 Minutes

---

ingredients:

• 1 lemon

• ¼ cup tahini

• 2 ½ + 1 tablespoons maple syrup

• 2 tablespoons low sodium tamari

• ¼ cup olive oil + 1 tablespoons

• 1 clove garlic, minced

• ¼ teaspoon crushed dried red pepper (or to taste)

• 2-3 tablespoons water

• Salt and freshly ground pepper to taste

• 4 fennel bulbs

• 1 tablespoon fennel seeds, crushed

• ¼ pound shiitake mushrooms

• 1 cup snow peas

• 4 cups mixed greens, cleaned

• ½ cup toasted walnuts

• ¼ cup currents

directions:

1. To prepare the dressing: zest and juice the lemon, setting each aside separately. In a small mixing bowl whisk together the tahini, 2 tablespoons lemon juice, 2½ tablespoons maple syrup, tamari, 1 tablespoon olive oil, a pinch of the lemon zest, the garlic, salt, pepper and crushed pepper to taste. Stir until the salad dressing has a smooth, creamy texture, adding enough water to thin to desired texture. Taste and adjust the seasonings. The dressing may be prepared up to a week in advance if stored in an airtight container in the refrigerator.

2. Trim the tops, stem ends and any tough outer layers from the fennel. Cut each bulb lengthwise into ¼ inch thick slices. In a large skillet heat 2 tablespoons oil over medium high heat until hot, but not smoking. Add the crushed fennel slices in a single layer and cook until golden brown then flip each slice over. Lower the heat slightly and continue to cook, adding the crushed fennel, a sprinkling of salt and pepper and 1 tablespoon of the maple syrup—drizzling the syrup between the slices and sliding the slices over the syrup to coat the bottom surface of each slice. After about 3 to 5 minutes the fennel should be just tender and the original cooked side will have begun to caramelize. Remove from heat.

3. Meanwhile, trim and discard any tough stems from the shiitake. Rinse the mushroom caps, then pat dry and slice into thin strips. In a small skillet, heat 1 tablespoon oil over medium high flame. Add the sliced mushrooms and toss, then reduce heat slightly. Add 1 tablespoon lemon juice and season with salt and pepper. Continue to cook, tossing often, until tender, about 8 minutes.

4. Trim and discard the strings from the snow peas, then stack the peas and slice lengthwise into thin shreds. Steam the shredded snow peas over rapidly boiling water for about 1 minute, until just tender. Drain immediately.

5. Each of these vegetables may be prepared up to 24 hours in advance of serving. If prepared ahead, store separately in covered containers and bring to room temperature before completing preparation of the salad.

6. Toss the greens, cooked mushrooms and snow peas, currents and walnuts together with a small amount of the salad dressing and place on individual or one large serving plate. Arrange the glazed fennel around the dish and serve with additional dressing along side.

Daikon Radish Salad

Yield: 4 Servings | Prep Time: 20 Minutes | Resting Time: 2 Hours

---

ingredients:

• 1 ½ pounds daikon radish

• ¼ cup white raisins

• ¼ cup sliced red bell pepper

• ¼ cup mellow white miso

• 2 tablespoons minced scallions

• 3 tablespoons rice vinegar

• 3 tablespoons maple syrup

• 3 tablespoons orange juice

directions:

1. Peel the daikon radish, then shred it with a spiralizer or grater. If using the spiralizer, cut the shreds into manageable pieces. Place the radish in a bowl along with the raisins, bell pepper and scallions.

2. In a small bowl combine the miso, vinegar, maple syrup and orange juice. Mix well into a smooth dressing then pour this over the radish. Toss well to coat.

3. Cover and refrigerate, stirring occasionally, for at least 2 hours. The salad may be prepared up to 3 days in advance if refrigerated in an airtight container.
   Remove the salad from the refrigerator for about 15 minutes before serving slightly chilled.

Miso Kale Salad

This simple salad is a wonderful way to use leftover kale or other greens. The orange flavored Miso Dressing give the dish a rich unifying flavor and goes well on any tossed green salad as well.

yield: 4 Servings | prep time: 20 Minutes

---

for the salad

• 1 cup steamed kale, chopped

• 6 cups butter or Romaine lettuce, shredded

• 3 scallions, minced

for the dressing

• 3 tablespoons mellow white miso

• 3 tablespoons orange juice

• 3 tablespoons rice vinegar

• 3 tablespoons maple syrup

• 1 clove garlic, minced

• 1/8 teaspoon dried ground ancho pepper

directions

1. Prepare all ingredients for the salad, keeping them separate.

2. In a small mixing bowl, whisk together the miso, orange juice, vinegar and maple syrup. Add just enough water to make pourable, but not so much that the dressing is watery, about 2-3 tablespoons. Stir in the garlic and dried pepper.

3. To serve, divide the shredded lettuce among serving plates. Arrange the chopped kale on top of this and drizzle with a generous amount of the dressing. Sprinkle minced scallions on top and serve.

Mȃche Salad with Creamy Coconut Dressing

Mȃche was considered a weed until farmers (who knew all along) figured out how to convince others that its delicate texture and sweet undertone of flavor enhanced salads. It’s now considered a chique salad green, though it can be overpowered by a heavy-handed dressings or too many other ingredients in the salad. This delicate salad brings Mȃche to life.

yield: 4 Servings | prep time: 25 minutes 

---

ingredients

• ½ cup coconut milk

• 2 tablespoons olive oil

• 1 clove garlic

• 1 teaspoon orange blossom honey (or other honey)

• 1 teaspoon grated lime zest

• 3 tablespoons lime juice

• Salt and pepper to taste

• 8 cups Mȃche, washed and dried

• 1 cup baby red chard leaves

• ¼ cup pine nuts, toasted

• 1 small carrot, shaved into slices

• 1 small tart apple, thinly sliced

• 3 extra fresh button mushrooms, sliced

• Freshly grated black pepper

directions

1. This delicate salad depends on the vegetables being sliced with a delicate hand. To make the carrot shavings, use a vegetable peeler along the whole length of the carrot. Also, use a sharp paring knife to cut the apple and mushrooms into very thin slices.

2. In a small bowl, combine the coconut milk, oil, garlic, honey, lime zest, lime juice, salt and pepper. Stir well, taste and adjust the seasonings then set aside. This dressing may be prepared up to 5 days in advance if stored airtight in the refrigerator.

3. Combine the Mȃche and chard in a mixing bowl. Toss with enough dressing to lightly cover. Transfer to individual or one large serving bowl.

4. Garnish each salad with nuts, carrots, apple and mushrooms. Drizzle any remaining dressing over the apple and mushroom slices. Top each salad with freshly grated black pepper to taste.