The Swedish book The new green salad by Therese Elgquist is a really nice book about warm and cold salads. Today I review the book and cook a warm salad with wild rice and roasted pumpkin from it.
The book The new green salad is full of colorful photos of delicious salads that work all year around. Because of course you can eat salads all year-long! You really only need to keep in mind the seasons and temperature.
Therese Elgquist is a food writer, foodstylist and recipe developer, working for several big clients in Sweden. The new green salad is her first cookbook.
In the book, the author shows how to create fun salads with both taste, color and different textures.
Forget the few salad leafs with dry cucumber and rhode island dressing on your plate and fill it instead with different kinds of grains, vegetables, legumes and leafy vegetables. Finally, spread some seeds, nuts and exciting dressings on top.
It’s a real pleasure to read this book! So much tasty and colorful food without any pointers telling what you should or shouldn’t eat. Just pure food pleasure with lots of tips for fun ingredients and how to do the best planning to easily make a salad that works just as good for a regular dinner as for a party.
The recipes are vegetarian but the author always provide tips on how to easily make them both vegan and/or gluten-free. Such a handy system!
When working in the kitchen, planning is always the keyword to be able to bring food quickly to the table. Some tips from the book are; cook some extra rice or grains for dinner the day before. Or make an extra set of patties while busy to keep some in the freezer ready for the next time. Just to mention two of them… Al and al, small trick to make life (and dinner) easier to make!
Most ingredients are easy to find in the supermarket but there are also some more specific ingredients such as red rice, farro and kelp noodles. Products that are more common in health food stores or online.
The book is written in an enthusiastic way, which I think appeal both the unexperienced as well as the more skilled chef in the kitchen.
Salad with wild rice and roasted pumpkin
For the recipe today I have chosen a salad with wild rice and roasted pumpkin. The pure wild rice turned out to be a rather expensive investment but well worth its price. The rice, which is actually a seed from a grassy crop rather than rice, has a lovely taste. Nutty, with a good chewiness and a subtile taste of smoke somehow.
The dressing for today’s salad is incredibly good with a fresh taste of orange and chili pepper. I experienced the dressing slightly too loose so I actually added a tiny amount of vegan Xanthan gum to make it more creamy. It worked perfect. Another “trick” would be to add another date, but then you have to balance the sweetness instead.
I also added the date directly into the orange juice after I had cored it. That way, the date got a little softer and softer when it’s time to mix it means less splash from the rod mixer. Your walls and coming cleaning mood will be much better like that …
So, time for salad!
Wild rice salad with roasted pumpkin
2 dl wild rice (160 grams) wild rice (4 dl boiled)
100 grams of kale
1 kg of Hokkaido pumpkin (or other pumpkin, for example butternut)
2 red onions
250 grams of haricot verts
2 avocado (I skipped it)
100 grams of organic mâche salad
1 tablespoon of cold-pressed olive oil
1 tablespoon of rapeseed oil
A pinch of salt
A pinch of freshly grounded black pepper
1 fresh date (medjoul)
2 tablespoons of mild cold pressed rapeseed oil
3 tablespoons of organic freshly squeezed orange juice
A pinch of chiliflakes
freshly grounded black pepper
A handul of pecan nuts (I used roasted pumpkin instead)
How do I do it?
1. Boil the wild rice according to the instructions on the package or use pre-cooked. Let it cool off.
2. Remove the hard stem from the kale and tear it into smaller pieces. Sprinkle 1 tablespoon of cold-pressed olive oil and a pinch of salt on tp. “Massage” the salad with your hands until it gets softer. Set aside until softer.
3. Preheat the oven to 200° C. Peel, core the kernels and cut the pumpkin into slices. Peel and slice the onions. Add the pumpkin and onions to a baking sheet. Sprinkle the pumpkin with rapeseed oil, salt and pepper.
Roast in the oven for 20 minutes. Turn the slices around half past time.
4. Bring a pot with water to a boil. Steam or cook the beans for 7 minutes. Then put them directly in a bowl of cold water to stop the cooking (and keep the green color).
5. Roast the pecans (or pumpkin seeds) in a dry, hot baking pan. Pour in a separate bowl and let it cool off.
6. Core the date and mix the ingredients for the dressing. Season with salt and pepper.
7. Combine the wild rice, pumpkin, onion and haricot verts with half of the dressing. Add everything to a big plate and add the salad, kale and avocado. Serve with the rest of the date dressing and finish off with the roast pecans.
This recipe is free from gluten and lactose.
The new green salad