The Fully Loaded (Salad)


Normally when one goes to make a salad, there will likely be a max of five ingredients.  Greens, a few colorful vegetables (carrots, onions, tomatoes and the like), perhaps a pungent cheese for good measure.  However, we really wanted to mix up your version of lettuce on a plate, so we bring you our fifteen ingredient masterpiece.  Not only is it CHOKED full of nutrients but its taste and colorful presentation is worth the extra chopping.  So break out your kitchen sheers and get to work; this salad will be your new culinary favorite.

You will need the following:

Baby mix lettuce
Shaved fennel
Roughly chopped dill
Cherry tomatoes
Gorgonzola cheese
Candied pecans
Julienne red onion

Next make a simple vinaigrette with balsamic, Dijon and extra virgin olive oil.

Chop all and combine. Sit back and enjoy.

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Seasonal in the City with Brussels Sprouts

Seasonal in November for the following States: CA, OK, IA, TN & PA

 Not only is this one of our favorite Seasonal vegetables, but it is one that is often overlooked because of its bad rap. It took much convincing to even introduce this as a salad to my husband, but after shaving the little green gems, adding  plenty of  pecorino and pine nuts, he fell in love with the sprouts as much as I had. – Jenet 

Shaved Brussels Sprout Salad

The Process…

The recipe….


Serves 4-5


15 Brussels Sprouts

2 Lemons

2 Tbs Olive Oil

Shaved Pecorino Romano, to taste

Salt, to taste

Pepper, to taste

Pine Nuts, optional



Take washed Brussels Sprouts and remove stem.

Using a hand slicer, shave each sprout  into thin ribbons.  If able to do carefully, a knife can be used to cut sprouts thinly into shavings. Toss in bowl with lemon juice, oil, adding salt and pepper to taste. Throw in pecorino on top of salad or mix in.

If preferred, pine nuts can be added.

OXO Handheld Flat Slicer, available at Williams-Sonoma