The Recipes

Slavic Salad

Since it's winter time, we end up surrounded by meats and sausages... and restaurants with heavy German or Italian fare are just what the doctor ordered.  I've noticed that the latest trend making its way to chef's menus is composed of Scandinavian dishes and other flavor combinations from northern Europe.  It's always a good idea to lighten up your Thanksgiving table with something a little fresh and veggie-friendly.

Slavic Salad

Serves: 1     Time: If it takes you more than 20, not too sure what you're doing     Difficulty: EZ!


- 1 c. chopped radicchio

- 1 c. chopped romaine lettuce

- 4 cherry tomatoes, halved

- 1/2 apple, sliced

- handful of cilantro, torn

- 1 T. sesame seeds

- 1/4 shallot, finely diced

- 1 lemon, zested and juiced

- 1 tsp. agave nectar or honey

- 1 tsp. paprika

- 1 T. olive oil

- salt

- pepper


Combine the lemon zest, juice, shallot, paprika, and honey.  Slowly whisk in the olive oil and season with salt and pepper.

Arrange all other ingredients or toss them together.  Lightly drizzle with the reserved vinaigrette.

*Note: When you are dressing salads, drizzle the liquid on the outside of the bowl and fold it into the salad to avoid overdressing your greens.