Salads Archives - Everyday Alchemy

Grilled Niçoise Salad

Julia LeRoy — Thu, 21 May 2026 14:56:05 +0000

This Grilled Niçoise Salad is a fun twist on a classic French salad, modernized and seen through the lens of a quintessential American summer, spent around the backyard grill.

Feel Good Vibes

Great source of high-quality protein from tuna and eggs, helping to build lean muscle.
Rich in brain-boosting healthy fats from olive oil, egg yolk and tuna.
Full of gut-healthy fiber and micronutrients from asparagus, spinach, new potatoes, red onion, and olives.

Ingredient Substitutions

No sherry vinegar? Red wine vinegar.
No avocado oil? Grapeseed oil or another high quality neutral oil.
No olive oil? Sub all avocado or neutral oil.
No asparagus? Hearts of palm.
No new potatoes? Yukon or russet.
No red onion? White or yellow onion.
No tuna? Sub salmon or swordfish.
No spinach? Mixed greens or arugula.
No kalamata olives? Black olives if you must.

Recipe Tips & FAQs

3 ingredients help a dressing emulsify: garlic, mustard and egg yolk. If you find that you added your oil too fast and your dressing breaks, you can try again by putting a fresh egg yolk in a clean bowl. Slowly drizzle in the broken dressing, a little at a time. You might need to add a little extra vinegar or oil to make up for the extra yolk.
My jammy egg technique: Start with cold water. Cover the eggs, bring to a boil, cover with a lid and remove from the heat. Set a timer for 8 minutes, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell. Return to the ice water to continue cooling until all the eggs are peeled, then store in the refrigerator until ready to use.
To help prevent grill flare-ups, I like to apply just a little bit of oil to my grill grates with a paper towel, as opposed to oiling my meat or vegetables. Once the vegetables come off the grill, I will drizzle some oil and seasoning for flavor.

Serving Suggestions

Pesto Artichoke Spread with Chickpea Crackers make a great appetizer to pair with the Grilled Niçoise Salad.
These Chickpea Panisse would taste fantastic served on the side.
Serve with Cauliflower Alfredo tossed with gluten free fettuccine for a hearty and healthy meal.

Storage and Shelf Life

Make Ahead: All components can be made ahead of time, but wait till just before you serve to dress the salad.

Refrigerate: Salad dressing and cooked tuna will last in the fridge for 36 hours. The rest of the components will last in the fridge for up to 3 days.

Freezer: nope!

Final Thoughts

If you’re like me, I have a hard time firing up my charcoal grill for one piece of protein. When I invest in lighting up the grill, I am pulling everything out of the fridge that would taste better with a little smoke on it. No missed opportunities here!

And that’s how almost every ingredient for this Grilled Niçoise Salad ended up on my Big Green Egg one evening recently. My friends loved the salad, so I knew I had to share it with you.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

Grilled Niçoise Salad

Grilled Niçoise salad gets a summer glow up with tuna steaks, jammy eggs, smoky vegetables, feta, olives and a creamy sherry dijon dressing.

Course Main Course

Cuisine French-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Spring

Recipe Type Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings main course servings

Equipment

1 charcoal grill or cast iron grill plate

Ingredients

For the Dressing:
1 egg yolk
1 clove garlic grated
1 teaspoon dijon mustard
⅓ cup sherry vinegar
⅓ cup avocado oil
⅓ cup extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
For the Salad:
1 teaspoon avocado oil or other neutral oil
1 bunch asparagus
1 pound new potatoes
1 red onion
2 4 ounce tuna steaks
4 whole eggs large
3 ounces baby spinach washed
1 cup feta crumbled
⅓ cup kalamata olives pitted
Sea salt to taste
Freshly cracked black pepper to taste

Instructions

Make the Dressing: In a small bowl whisk together 1 egg yolk, 1 grated clove of garlic and 1 teaspoon of dijon mustard. Combine it with ⅓ cup of sherry vinegar. Make an emulsified vinaigrette by slowly drizzling in ⅓ cup each of avocado oil and extra virgin olive oil. The dressing should appear creamy and coat the back of a spoon without separating. Season with sea salt and freshly cracked black pepper to taste.
Prepare the Salad: Lightly coat your clean grill grates with a small amount of avocado oil, about a teaspoon. I put it on a paper towel then rub the top of the grates with the oiled rag. Preheat a charcoal grill to 500˚.
Place the 4 eggs in a pot and cover with cold water. Bring to a boil, turn off the heat and cover with a lid. Allow the eggs to cook in the water for 8 minutes, then drain the hot water and cover with ice water. Peel the eggs.
Prepare the vegetables and tuna steaks for grilling by snapping off the woody ends of 1 bunch of asparagus and cutting 1 pound of new potatoes in quarters or halves (depending on size) and 1 red onion into 1 inch thick chunks. Grill the vegetables until tender, rotating on all sides until slightly charred, about 2 minutes for the asparagus, and 10 minutes for the potatoes and onion. Season with salt and pepper and grill the 4 tuna steaks to medium rare, cooking on both sides for about 2 minutes a side.
Remove from the grill and place the veggies in a bowl, season with sea salt and black pepper to taste, and allow to cool for 10 minutes. Once cool, toss with ½ a cup of the salad dressing to marinate.
Assemble the Salad: Place 3 ounces of baby spinach on a platter, and garnish with the grilled tuna, asparagus, red onions and potatoes, as well as the 4 eggs, 1 cup crumbled feta and ⅓ cup pitted kalamata olives. Drizzle more salad dressing on top, or serve on the side if the salad will be sitting for more than 5 minutes.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Niçoise Salad appeared first on Everyday Alchemy.

Apple & Beet Slaw with Carrot Ginger Dressing

Julia LeRoy — Fri, 20 Mar 2026 13:59:41 +0000

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This Apple & Beet Slaw with Carrot Ginger Dressing is for when the weather starts getting warmer but the spring harvest isn’t quite ready, and you are so done with roasted root veggies.

A little creativity can make those earthy beets feel fresh and vibrant. I love transforming root vegetables into a light and nourishing salad, and what better way to do it than with everyone’s favorite salad dressing: a hibachi knock-off carrot ginger.

In essence, this salad takes the same flavor profile as my number one go-to juice order: apple, beet, carrot and ginger; and makes a salad out of it. Not only do I love all the flavor this salad has to offer, I love how nourished it makes my whole body feel.

Feel Good Vibes

Babes, we are RICH in fiber and antioxidants from beets, carrots, and apples with this one.
Getting that good vitamin C and lots of anti-inflammatory compounds from citrus, ginger, and herbs.
Our bodies need the healthy fats from avocado and sesame oil to support nutrient absorption and satiety

Ingredient Substitutions

No avocado oil? Use grapeseed oil or another neutral flavored oil.
No fuji apple? A honeycrisp or other type of sweet, crisp apple will work well.
No fennel? Omit.
No Thai basil? You can sub genovese basil.
No cashews? Chopped roasted almonds or pine nuts can work.

Recipe Tips & FAQs

You don’t need a spiralizer for this salad, but it does elevate the texture and presentation. If you’re going to shred the veggies on a box grater, use the coarse grater side.
The lazy part of me has been leaning towards yellow and pink beets for the last couple of years because they don’t stain everything in sight red. That said, the darker purple the vegetable, the better it is for your heart. So choose your priority before choosing which beet to use in this salad.
I worked with a chef who told me “the problem with young chefs, is that we never blend anything long enough”. He was right! Let your salad dressing blend for 30 seconds. Set a timer if you need to, it’s longer than you think!

Serving Suggestions

Serve with a side of Chickpea Panisse for a filling vegetarian meal.
Love to serve it on the side with this Sweet Potato & Spinach Wrap.
Goes great with a bowl of Chicken and Wild Rice Soup.

Storage and Shelf Life

Make Ahead: The dressing can be made ahead and stored in an airtight container in the refrigerator for 3 days.

Refrigerate: You can shred the veggies the day before, but you’ll want to hold them in some ice water with a squeeze of lemon juice. Don’t dress the salad until you’re ready to serve it, as it will wilt after a few hours.

Freezer: Nope.

Final Thoughts

When I was workshopping this Apple & Beet Slaw with Carrot Ginger Dressing, I was thinking of a lot of different experiences.

I recalled how much I love my ride or die apple, beet, carrot and ginger juice order as well as how much I love the unexpected combo of vegetables, fruits, nuts and herbs in a Thai fruit salad (especially the different versions I’ve had at the fabulous Talat Market here in Atlanta).

When it came to the dressing, I remembered a personal chef client of mine named Monica who excitedly shared with me that she’d discovered the secret ingredient in a knock-off hibachi dressing: tomato paste!

She grinned as she spooned some out of a jar for me to try, and my gawd was she right. It gave the dressing just the right amount of backbone and depth. It’s not every day that I learn something from my clients, and I was super impressed.

It’s fun being able to pinpoint the exact spots in my journey that led to the creation of this dish. Have you been drawing from your past experiences to nurture your creativity lately? What did you create? I’d love to hear about it in the comments below!

And don’t forget to sign up for the Everyday Alchemy newsletter here.

Apple & Beet Slaw with Carrot Ginger Dressing

Apple and beet slaw tossed with a bright carrot ginger dressing. Perfect for the warmer days towards the end of winter.

Course Salad

Cuisine Asian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Winter

Recipe Type Salad, Sides

Prep Time 20

Total Time 20

Servings people

Equipment

Vegetable Spiralizer optional

Ingredients

Carrot Ginger Dressing:
⅓ cup avocado oil
½ cup fresh lime juice
⅔ cup carrot grated
2 tablespoons fresh ginger minced
1 teaspoon tomato paste
1 tablespoon local honey
1 ½ teaspoons sesame oil
Sea salt to taste
For the Salad:
4 ounces yellow or red beet spiralized or shredded
4 ounces fuji apple spiralized or shredded
4 ounces fennel spiralized or shredded
4 ounces carrot spiralized or shredded
1 orange segmented
1 tablespoon fresh Thai basil julienned
1 tablespoon cashews
Sea salt to taste
Freshly cracked black pepper to taste

Instructions

To make the dressing, combine ⅓ cup avocado oil, ½ cup freshly squeezed lime juice, ⅔ cup grated carrot, 2 tablespoons minced fresh ginger, 1 teaspoon tomato paste, 1 tablespoon local honey, 1 ½ teaspoons sesame oil and sea salt to taste in the blender and blend for at least 30 seconds, until completely smooth.
Refrigerate in an airtight container until ready to use. Makes more dressing than needed for this salad.
For the Salad: Peel a 4 ounce beet and spiralize or coarsely shred along with the 4 ounces each of apple, fennel and carrot. Transfer to a bowl with the segments of 1 orange and 1 tablespoon each of julienned fresh Thai basil and cashews. Toss with the desired amount of dressing and season with sea salt and freshly cracked black pepper.
Serve immediately.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Apple & Beet Slaw with Carrot Ginger Dressing appeared first on Everyday Alchemy.

Root Vegetable Salad with Easy Lemon Dressing

Julia LeRoy — Fri, 20 Feb 2026 02:05:30 +0000

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This Root Vegetable Salad with Easy Lemon Dressing was born out of my absolute obsession with root vegetables in the wintertime. On a cold day I want to eat food that was built for that type of weather. It turns out that root vegetables are full of the things our bodies need more in the wintertime: minerals. These help our bodies stay strong and fight off the cold and germs and all the environmental stress we encounter.

And I chose lemon juice because citrus is actually in season during the wintertime, and it’s full of vitamin C (that other nutrient we need a ton of in the cold season.) Mother Nature sure does know what she’s doing.

My favorite way to make this salad really work for you: meal prep your root veggies earlier in the week. With the roasting out of the way, you can throw this salad together in less than 5 minutes on a busy weeknight.

So enjoy this super tasty, low fuss salad. It’s bound to make you feel good.

Feel Good Vibes

Root vegetables are full of potassium, magnesium, and complex carbs that support energy and electrolyte balance in colder months.
Citrus and fennel give us vitamin C and antioxidants that support immune function.
Walnuts and olive oil spread the love with heart-healthy monounsaturated fats and omega-3 fatty acids that help reduce inflammation.

Ingredient Substitutions

No red onion? Shallots or yellow onion.
No sherry vinegar? Lemon juice, white wine or red wine vinegar.
Any of the root vegetables can be substituted with hakurai turnips, kohlrabi, radishes, daikon, celery root or rutabaga.
No fresh thyme? Sub with fresh rosemary or marjoram.
No spinach or kale? Arugula, mizuna or watercress.
No fennel? Omit.
No currants? Chopped Medjool dates.
No walnuts? Pecans or pistachios.
No Greek yogurt? Chevré or ricotta.

Recipe Tips & FAQs

Pickled onions require just a few things: salt, acid and time. If your onions aren’t pickling after 20 minutes, check to see if there’s any liquid in the bottom of the bowl. If there is, that means you need more salt. If there isn’t, you probably need to add more vinegar. 9 times out of 10, I find people haven’t added enough salt when they have a problem making pickled onions.
When roasting more than one type of root vegetable, it’s important to cook them separately. That way if one gets done before the others, you can remove it from the oven and let the others finish cooking.
Another trick is to try to cut your root vegetables all the same size to ensure even cooking.
If you’ve never worked with fennel before, it has a small core at the bottom. It’s easiest to use if you cut the stalks off the top, quarter the white bulb, and slice out the core by cutting diagonally down at the root end. You can save the fennel fronds (green fluffy plushes at the top) for a garnish.

Serving Suggestions

Pair it with a bowl of Chicken and Wild Rice Soup.
Serve it with this Asparagus Mushroom Frittata for lunch or dinner.
Serve with this Roasted Pork Tenderloin.

Storage and Shelf Life

Make Ahead: The veggies can be pre-roasted up to 3 days ahead of time.

Refrigerate: Holds well in the refrigerator for 3 to 5 days.

Freezer: No.

Final Thoughts

The first time I made this Root Vegetable Salad with Easy Lemon Dressing, it was honestly a fridge cleanout type of sitch.

One of my favorite go-to dinners is a stupid easy salad, and that day I had some tasty roasted root veggies, super fresh lettuce, a lemon and a little bit of Greek yogurt.

I popped into my pantry and pulled out some currants and toasted walnuts, and there you go, a really satisfying dinner on the table in under 5 minutes.

Then it was time for the alchemy. I shmeared some Greek yogurt on the plate, placed the salad on top, and dug in. Dragging it through that yogurt transformed the flavor and texture into something worthy of a 5 star restaurant.

Next thing you know I’m recreating this salad for catering events and dinner parties because it deserved to be repeated. And now I get to share it with all of you!

Roasted Root Vegetable Salad with Easy Lemon Dressing

Course Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dinner, Lunch, Salad

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Ingredients

For the Pickled Red Onion:
½ cup red onion sliced very thinly
¼ cup sherry vinegar red wine vinegar or lemon juice
1 teaspoon sea salt
For the Salad:
½ cup sweet potatoes peeled and cut into 1 inch cubes
½ cup carrots peeled and sliced ¼ inch thick
½ cup parsnip peeled and sliced ¼ inch thick
½ cup beets peeled and cut into 1 inch cubes
4 cloves garlic crushed
4 tablespoons extra virgin olive oil for roasting
¼ cup extra virgin olive oil for dressing
4 fresh thyme sprigs
3 ounces baby spinach or other hearty green such as curly kale
½ cup fennel shaved thinly
2 tablespoons shallot minced
½ cup currants
1 cup toasted walnuts
2 tablespoons fresh lemon juice about 1 lemon
¾ cup Greek yogurt
Sea salt to taste
Freshly cracked black pepper to taste

Instructions

Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
Preheat the oven to 400˚F. Separately toss the ½ cup sweet potatoes, carrots, parsnips and beets each with 1 clove of crushed garlic, 1 tablespoon of olive oil and salt and pepper to taste. Place each vegetable on its own quarter of a baking tray lined with parchment paper. Spread the 4 thyme sprigs over the top.
Roast in the oven until tender, about 30 minutes. If one vegetable gets done before the others, remove it from the tray. Once the veggies are tender, remove from the oven and discard the thyme stems. Let them cool to room temperature.
Toss together the roasted root veggies, 3 ounces spinach, 2 tablespoons minced shallot, ½ cup shaved fennel, ½ cup currants and 1 cup toasted walnuts. Add 2 tablespoons lemon juice and ¼ cup olive oil, mix to combine, and check the seasoning. Divide the ¾ cup of Greek yogurt by putting a dollop on each plate, top with the salad and serve.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Root Vegetable Salad with Easy Lemon Dressing appeared first on Everyday Alchemy.

Persimmon and Apple Salad

Julia LeRoy — Thu, 27 Nov 2025 17:02:06 +0000

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Classify this Persimmon and Apple Salad under Peak Spa Meal Vibes. It’s fresh, sparkly and bright, and will leave you feeling balanced and energized.

Truly, this is the salad you reach for when you want to eat a meal with pure, vibrant flavors. This is some seriously high frequency food here, folks.

And if you’re ready to transform more than just your plate into a wellness spa, check out this playlist. It’s full of ambient, calming sounds that I play on repeat around my house.

Feel Good Vibes

Antioxidant-Rich: Persimmons, apples, and pomegranate are packed with vitamins A and C to support immune health, glowing skin, and overall vitality.
Naturally Anti-Inflammatory: Meyer lemon, mint, cilantro, and jalapeño deliver bright flavor and phytonutrients that help reduce inflammation.
Blood Sugar–Friendly Balance: The fiber from fresh fruit and herbs, paired with healthy fats from olive oil, helps keep you feeling steady, energized, and satisfied.

Ingredient Substitutions

No meyer lemon? First choice: yuzu juice. Second choice: lime or conventional lemon will all work.
No red onion? First choice: shallot. Second choice: yellow onion
No jalapeno? First choice: serrano. Second choice: poblano.
No pomegranate Seeds? Pomegranate molasses would be a great sub.
No fresh mint or cilantro? First choice: thai basil. Second choice: conventional basil.

Recipe Tips & FAQs

Alchemy in Action: Slicing the persimmon, apple, jalapeno and onions as thin as possible will really transform this salad from good to great.
When slicing a jalapeno, it’s a great idea to wear gloves. This way you avoid transferring the oil to your hands and risking possible discomfort if it comes in contact with sensitive skin later.
This is the time to let that great bottle of olive oil shine! Use the best you’ve got!
Meyer lemons are available during the winter months at Publix, Whole Foods and other grocery chains.
Persimmons are available at the farmers markets from October through November, as well as Publix, Whole Foods and other grocery chains.
The two main types of persimmons are fuyu and hachiya. Hachiya have to get completely soft before they are ripe, so make sure to buy fuyu. If you get confused, fuyu are rounder and hachiya have more of a teardrop shape.

Serving Suggestions

Good as Gold: Add thin slices of raw sushi-grade hamachi or tuna, and you’ll have a crudo that will give the best restaurant in town a run for its money.
Light Lunch: Serve alongside Curry Chicken Salad lettuce wraps for a chic ladies-who-lunch vibe.
This Persimmon Salad works great as a first course for a dinner party, because you can assemble it a few hours ahead of time. It’s always nice to have a few “aces in the hole” when you’re entertaining, trust me, it helps keep your blood pressure stable!

Storage and Shelf Life

Refrigerate: Holds well in the refrigerator for 8 hours.

Freezer: No, it’s never a good idea to freeze a salad.

Final Thoughts

This Persimmon and Apple Salad is a feast for the eyes and the mouth. The combination of the mellow persimmon with the juicy sweetness of the pomegranate, brightness of the lemon and herbs and sparkle of the jalapeno makes this salad one of my absolute favorites.

Truly, something about this salad feels a little aspirational, no? Taking the time to slice a few pieces of fruit and pick some fresh herbs feels like such a luxury, even though you’d be surprised to learn that it takes about 8 minutes to assemble this salad from start to finish.

I think because it looks like “spa retreat” food, we tend to box a dish like this in the self-care category, and that can bring up a whole lot of baggage for some people. So for those of you saying you don’t typically find yourself eating this type of salad, I would say “dress for the job you want, not the job you have.”

So try this dish on for size, and see if it suits you. Then come back and let us know how you felt about it in the comments below!

Persimmon and Apple Salad

Persimmon and Apple Salad is a fresh, vibrant dish made with crisp fruit, herbs, meyer lemon, and pomegranate. A bright, balanced salad that feels like a peak-wellness spa moment on your plate.

Course Appetizer, Lunch, Salad

Cuisine Asian-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Vegan, Vegetarian

Season Fall, Winter

Recipe Type Holiday

Prep Time 15

Total Time 15

Servings side servings

Equipment

Mandoline optional

Ingredients

1 ripe meyer lemon juiced (about 2 tablespoons)
¼ cup red onion sliced very thinly
½ teaspoon sea salt
1/2 jalapeno sliced very thinly
2 fuyu persimmon cored and cut into very thin slices
1 honeycrisp or fuji apple cored and cut into very thin slices
1/4 cup pomegranate seeds
1 small handful fresh mint leaves picked
1 small handful fresh cilantro leaves picked
¼ cup extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste

Instructions

Prepare the pickled onions: In a small bowl, combine the freshly squeezed juice of one meyer lemon, ¼ cup thinly sliced red onion and ½ teaspoon of sea salt. Mix well and let marinate for at least 10 minutes while you prepare the rest of the salad.
Make the Salad: On a platter, build the first layer with 2 cored and sliced persimmon and 1 cored and sliced apple.
Build your next layer with 1/2 a thinly sliced jalapeno, 1/4 cup pomegranate seeds, picked leaves of a handful of mint and cilantro, the pickled onions plus the meyer lemon juice, and ¼ cup extra virgin olive oil. Season with sea salt and freshly cracked black pepper to taste right before serving.
Keep refrigerated until ready to serve. Serve within 8 hours.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Persimmon and Apple Salad appeared first on Everyday Alchemy.

Kale Salad with Parmesan Dressing

Julia LeRoy — Thu, 25 Sep 2025 13:58:12 +0000

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This delicious and chic Kale Salad with Parmesan Dressing is one of my most requested recipes for Fall and Winter dinner parties. You’re going to love the creamy parmesan dressing, especially when you pair it with the subtle sweetness of the crisp apple and the rich nutty flavor of the toasted pecans.

This salad can hang out in the fridge for a couple of days, so go ahead and set yourself up for success this week. And if you’re planning to make a meal with friends or family this holiday season, this beauty is an absolute showstopper.

Feel Good Facts

High in Fiber & Antioxidants: Kale, apples, and onions support digestion and reduce inflammation.

Protein + Calcium Boost: Greek yogurt and parmesan provide protein and bone-strengthening calcium.

Healthy Fats: Pecans add heart-healthy fats that keep you full and satisfied.

Ingredient Substitutions

Using regular plain yogurt instead of Greek? You might not need any water at all.
No yogurt? You can substitute Duke’s mayo for a less healthy version.
No parmesan? Pecorino works great as well.
No pecans? Pine nuts or pepitas are great options.
Don’t want an apple? A ripe fuyu persimmon is a great alternative.

Recipe Tips & FAQs

My pickled onions aren’t getting tender. What’s wrong with them? Salt, vinegar and time all play an important role in the process of pickling. If you skimped on any of those three things, just add more and wait a little longer.
If you don’t have a blender, you can still make this dressing. Just make sure your parmesan is grated finely so you get the right consistency.
The key to a good kale salad is choosing the right kind of kale. You want a very frilly variety, because it holds on to the dressing and gives it a lighter chew. The flat leaf variety of kale doesn’t have the right texture. You also want to make sure you chop your curly kale very fine. Slice it as thin as possible vertically, and then chop it a couple of times horizontally to break up the size of the pieces.

Serving Suggestions

Meal Prep Lunch: This Kale Salad & Lentil Fritters
Soup & Salad: This Kale Salad & Chicken & Wild Rice Soup
Sunday Dinner: Roasted Chicken Thighs, this Kale Salad & Crispy Smashed Potatoes

Storage and Shelf Life

Make Ahead: Pickled Onions & Parmesan Dressing can be made up to 3 days in advance.

Refrigerate: Salad can be stored in the refrigerator for up to 2 days.

Freezer: Will not freeze well.

Final Thoughts

Kale Salad with Parmesan Dressing is a timeless classic that’s just as comfortable in your meal prep as it is at your next dinner party. Give it a try this week, I bet you’ll get recipe requests too!

Have you tried this Kale Salad? Let us know what you think in the comments below. And don’t forget to subscribe to the newsletter so that you never miss a recipe!

Kale Salad with Parmesan Dressing

Kale Salad with Parmesan Dressing is a chic gluten-free dish featuring apples and pecans, perfect for meal prep or holiday gatherings

Course Salad

Cuisine American

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Salad

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Equipment

Blender not crucial

Ingredients

For the Pickled Red Onion:
½ cup red onion sliced very thinly
¼ cup sherry vinegar or red wine vinegar
1 teaspoon sea salt
For the Parmesan Dressing:
1 cup Stonyfield whole milk Greek yogurt
1 cup finely grated parmesan
1 clove garlic smashed
¼ cup sherry vinegar
Sea salt to taste
Fresh cracked black pepper to taste
¼ cup water as needed
For the Salad:
1 bunch curly kale
½ cup toasted salted pecans
1 Fuji apple cored and sliced thinly
Sea salt to taste
Fresh cracked black pepper to taste

Instructions

Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
Make the Dressing: Place 1 cup yogurt, 1 cup grated parmesan, 1 crushed clove of garlic, ¼ cup sherry vinegar and sea salt and freshly cracked black pepper in a blender. Blend until thoroughly combined, adjusting with up to a 1/4 cup of water as necessary for desired consistency.
Wash the bunch of curly kale, strip the stems out and chop the leaves finely. When ready to serve, toss the kale with the desired amount of parmesan dressing, sliced apple, ½ cup toasted pecans, pickled onions and salt and pepper to taste.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Kale Salad with Parmesan Dressing appeared first on Everyday Alchemy.

Italian Chopped Salad with Toasted Oregano Dressing

Julia LeRoy — Thu, 28 Aug 2025 20:39:10 +0000

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A great salad deserves a great salad dressing, and this Italian Chopped Salad understands the mission. Don’t be surprised if you end up putting this salad dressing on everything in sight.

Toasting the oregano is a prime example of everyday alchemy: transforming a humble ingredient like dried oregano into the flavor equivalent of solid gold. The dry heat activates the flavor compounds in the oregano and brings this spice back to life.

Ingredient Substitutions

No red onion? Yellow or white onion works fine. If you’re not a huge onion fan— you can substitute with shallots, they are generally milder.
No sherry vinegar? Red wine vinegar works well too. Sherry vinegar is a little higher quality, that’s why I always recommend it.
No romaine lettuce? Any crisp, mild green would work. Little gem, mixed greens or even arugula would make great substitutes.
No salami? A few chopped kalamata olives would give that same salty, briny layer of flavor to the salad.
No mozzarella balls? Go luxe with burrata, or keep it classic with provolone or fontina. If you’re dairy free—an avocado can give you that rich creaminess you’re craving.
No cherry tomatoes? Give sun-dried tomatoes a try.
No cucumbers? Try thinly shaved zucchini or summer squash.
No red peppers? Sugar snap peas would add a sweet, crunchy bite. Blanch them in salted boiling water for 1 minute then shock them in ice water.
No artichokes? Hearts of palm are a nice, mild flavor substitute.
No lupini beans? Chickpeas, cannellini beans or northern beans are all delicious options.
No pepperoncini? Giardiniera or mild banana peppers have a nice, pleasant heat.

Recipe Tips & FAQs

Pickling onions: There are 4 components needed for quick pickled onions:
- 1: the onions—should be sliced as thin as possible to speed up the process.
- 2: salt—this is usually what people need more of. It takes a decent amount to break down the cell walls of the vegetable. I recommend a teaspoon per cup of sliced onions.
- 3: acid—can be in the form of vinegar or citrus juice. You need enough acid to coat your onions. We’ll use this acid for the vinaigrette, so it won’t be wasted.
- 4: time—everything needs to marinate for at least 10 minutes. This is a great do ahead task, as pickled onions last for up to a week in the fridge.
Toasting oregano: Start with a dry skillet on medium low heat and add the oregano. Stir every minute or so, until the oregano becomes fragrant.
Washing lettuce: if you want your lettuce to stay as crisp as possible, it’s important to wash it correctly. Fill a large bowl with cold water first. Cut the lettuce and submerge it in the cold water. The pressure from the tap can damage the leaves, that’s why we fill the bowl up before adding the lettuce. Agitate the lettuce to wash off the debris. Lift the lettuce out of the water, and use a salad spinner or drain momentarily in a colander and then let it air dry on a towel for 20 minutes to dry completely. Never compact or crush the leaves.
Lupini beans are a new favorite legume of mine. They are very difficult to cook and require several days of soaking, so I recommend buying them already prepared. I recommend these.

Serving Suggestions

Soup & Salad Combo: Serve it with a creamy Tomato Bisque for an easy weekday meal.
Meal Prep Supper: Add Zucchini Millet Fritters for a fabulous weekend meal.
Make it a Feast:
- 1st Course: Tomato & Peach Caprese
- 2nd Course: Almond Breaded Chicken Cutlets with Italian Chopped Salad
- 3rd Course: Chocolate Tart

Storage and Shelf Life

Make Ahead: The individual salad components can be prepped ahead of time and held in an airtight container for up to 2 days. The dressing can also be made ahead of time and held in the refrigerator for up to a week.

Refrigerate: Once dressed, the salad will not hold in the refrigerator.

Freezer: not recommended

Final Thoughts

I must admit—I am obsessed with salads. They are so quick and easy to make, I’d classify them as the absolute easiest of lifts at meal time. Not to mention they make me feel good when I eat them.

When you load a salad up with nourishing, satisfying ingredients and lots of complimentary textures and flavors, they can keep you full and satiated all day long. Give this Italian Chopped Salad a try, and feel free to riff on the toppings. This toasted oregano dressing plays very well with others.

Have you tried this recipe? Please take a moment to leave a review in the comments. We’d love to hear what you thought, how you served it, and if you made any substitutions.

Italian Chopped Salad with Toasted Oregano Dressing

Italian Chopped Salad with a delicious toasted oregano dressing, crisp romaine, salami, mozzarella, and fresh vegetables. It's a summer stunner.

Course Appetizer, Dinner, Lunch, Salad

Cuisine Italian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer

Recipe Type Appetizer, Dinner, Lunch, Salad

Prep Time 20

Inactive Time 10

Total Time 30

Servings servings

Equipment

None

Ingredients

For the Dressing:
¼ cup red onion minced
¼ cup sherry vinegar
1 clove garlic crushed
¼ teaspoon sea salt
½ teaspoon dried oregano
½ cup extra virgin olive oil
For the Salad:
1 head romaine lettuce washed and chopped (about 8 cups)
2 ounces salami cut into matchsticks
½ cup small mozzarella balls
½ cup cherry tomatoes halved
½ cup cucumber thinly sliced
½ cup red pepper thinly sliced
½ cup artichoke hearts
½ cup cooked lupini beans or chickpeas
4 Pepperoncini
Sea salt to taste
Freshly cracked black pepper

Instructions

Start the Salad Dressing: Mince the ¼ cup red onion and combine it with the ¼ cup sherry vinegar, 1 clove crushed garlic and ½ teaspoon salt in a small mixing bowl. Let it rest for 10 minutes while you make the salad.
Preheat a small saute pan over medium heat and dry toast the ½ teaspoon of oregano until it’s fragrant and then add it to the red onion once it’s cooled.
Make the Salad: Wash, dry and chop the head of romaine into bite sized pieces. Place it in a large bowl and add 2 ounces of cut salami, ½ cup each small mozzarella balls, halved cherry tomatoes, thinly sliced cucumber, thinly sliced red pepper, artichoke hearts and lupini beans.
Finish the salad dressing: Add the ½ cup extra virgin olive oil to the salad dressing mixture. You’ll need to whisk or shake well right before dressing the salad to temporarily combine it.
Dress the Salad: Combine the salad and the dressing, and season with sea salt and freshly cracked black pepper. Divide the salads between the plates, and garnish each salad with a pepperoncini. Serve immediately.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Italian Chopped Salad with Toasted Oregano Dressing appeared first on Everyday Alchemy.

Peach & Tomato Caprese with Ricotta

Julia LeRoy — Thu, 07 Aug 2025 17:25:29 +0000

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To be honest, I feel like I really channeled my inner Molly Baz with this one y’all. This Peach & Tomato Caprese is bright, cheerful, clever, and chic.

I can’t think of a better way to celebrate the end of summertime than with the combination of peaches and tomatoes, balanced with the bright, herbal flavor of basil and mint, and the creamy smoothness of whole milk ricotta and the crunch of toasted hazelnuts.

It’s all feeling very Italian summer and I am not mad about that at all!

Ingredient Substitutions

No cherry or grape tomatoes? Any ripe tomato will do. Or you could skip tomato and substitute with roasted red peppers to put a spin on it.
No ricotta? Substitute a mild cheese such as fresh mozzarella or chevré.
No microgreens or arugula? Try a handful of baby spinach.
No hazelnuts? Toasted pecans would be great as well.
No fresh lemon juice? A drizzle of good balsamic vinegar is a great idea.

Recipe Tips & FAQs

Make sure your peaches are ripe. You should be able to easily pop the pit out of your peach once you cut into it. If you can’t, this salad just won’t taste the same.
Did you know that tomatoes develop a mealy texture if they are refrigerated below 55˚F? Your fridge runs around 40˚F. What I’m saying is—don’t put your tomatoes in the refrigerator.
How to toast hazelnuts: Roast them on a baking tray at 225˚F until they turn golden brown and develop a pleasing aroma, about 2 ½ hours.
I beg of you, break out that good bottle of olive oil when you make this dish. This is its time to shine!

Serving Suggestions

Win the potluck! Bring this Peach & Tomato Caprese and a bottle of Albariño or a dry Rosé.
Pair it with Almond Crusted Chicken Cutlets for a main course moment.
Alchemize it! Add thinly sliced prosciutto d’Parma to add a hint of salty contrast.

Storage and Shelf Life

Make Ahead: not recommended

Refrigerate: not recommended

Freezer: not recommended

Alchemy in Action: Ingredient Benefits

Peaches and tomatoes are both high in antioxidants and Vitamin C, which are great for your immune system, reducing inflammation, and preventing heart disease.

And the fresh herbs in this caprese have a couple of superpowers: they are full of anti-inflammatory compounds and support healthy digestion.

Final Thoughts

This Peach & Tomato Caprese is not only extremely on trend, it tastes great and you can feel good about what you’re putting in your body. Make it for your next weekend bbq or potluck dinner, or enjoy it with an Almond Breaded Chicken Cutlet for a great weekday lunch or dinner.

Have you tried this recipe yet? I’d love to hear what you thought in the comment section below.

Peach & Tomato Caprese with Ricotta

This Peach and Tomato Caprese Salad with Ricotta, Fresh Herbs, and Toasted Hazelnuts is a vibrant summer side dish that celebrates peak-season produce. Juicy peaches, sweet tomatoes, and creamy ricotta are layered with basil, mint, and microgreens, then finished with lemon and olive oil for a fresh, flavorful twist on a classic Caprese.

Course Appetizer, Salad, Side Dish

Cuisine Italian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Summer

Recipe Type Appetizer

Prep Time 10

Total Time 1 10

Servings side servings

Ingredients

1 large ripe peach
1 cup ripe cherry or grape tomatoes
3 tablespoons whole milk ricotta
1 cup microgreens or arugula
¼ cup fresh basil leaves
2 tablespoons mint leaves for garnish
2 tablespoons toasted hazelnuts
12 lemon
2 tablespoons extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste

Instructions

Assemble the Salad: Slice a large peach and place it in a single layer on the plate.
Next cut a cup of tomatoes into ¼-inch coins and sprinkle them on top.
Evenly distribute small scoops of the 3 tablespoons of ricotta all over the base.
Garnish with 2 tablespoons toasted hazelnuts, 1 cup microgreens, ¼ cup fresh basil and 2 tablespoons fresh mint leaves.
Squeeze half a lemon evenly over the top, then drizzle with 2 tablespoons of extra virgin olive oil.
Season to taste with sea salt and freshly cracked black pepper. Serve immediately.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Peach & Tomato Caprese with Ricotta appeared first on Everyday Alchemy.

Spinach and Arugula Salad with Roasted Tomato Dressing

Julia LeRoy — Thu, 03 Jul 2025 11:42:32 +0000

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This Spinach and Arugula Salad with Roasted Tomato Dressing is for cooks who knows that making their own salad dressing is way better than buying one at the store. It’s worth the effort because it tastes better and you know exactly what’s in it.

Ingredient Substitutions

Lettuce: This salad is versatile, so pick your favorite. Romaine, kale and mixed greens are all good options.
No millet? Quinoa, farro or wild rice are all great options.
No chickpea seed crackers? You can substitute with another type of seed cracker, or regular croutons.

Recipe Tips & FAQ’s

To properly wash your salad greens, fill a large bowl with cold water. Submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.
Tips for cooking millet: Most grains do well if you use a 2:1 water-to-grain ratio. But not millet. It needs just a little bit less water, or else it gets clumpy. Try 1 ¾ cups water to every cup of millet. And don’t forget to add salt! If your millet still ends up clumpy, don’t worry. Rinse it in a fine mesh strainer to loosen up, then toss it in your salad.
Thin slicing zucchini can be a little tricky without a special tool. I prefer a Japanese mandoline, but if that feels intimidating, I think this wide peeler by Kuhn-Rikon is a great tool and it’s a lot safer.

Serving Suggestions

This salad’s soulmate is a really good grilled cheese.
Goes great with Lentil Fritters and Yogurt Sauce.
These Crispy Smashed Potatoes would get along great with this salad.
If you want to add a protein, I recommend Roasted Chicken Thighs.

Storage and Shelf Life

Refrigerator: The salad is best when eaten immediately. The dressing and the millet can be made ahead of time and stored in the refrigerator for 3-4 days. The chickpea cracker croutons will stay crisp for months in an airtight container.

Freezer: Freezing this salad is not a good idea.

Final Thoughts

If there’s only one salad you make this summer, make it this one. It’s bright and deeply satisfying, and an awesome way to use up your summer tomato bounty. Do yourself a favor and eat this salad with a grilled cheese sandwich. The combo is not to be missed.

Have you tried this recipe? Please leave a comment below!
And don’t forget to sign up for the Everyday Alchemy newsletter. You’ll get a new recipe in your inbox every Thursday. You can subscribe here.

Spinach and Arugula Salad with Roasted Tomato Dressing

This spinach and arugula salad with roasted tomato dressing is bright, satisfying, and ideal for summer lunches or light dinners.

Course Dinner, Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Summer

Recipe Type Dinner, Lunch, Salad

Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Equipment

1 Blender for salad dressing

Ingredients

1/2 cup millet uncooked
7/8 cup filtered water
drizzle extra virgin olive oil
2 ounces spinach, washed
2 ounces arugula, washed
1/3 cup zucchini, sliced thin about 1/4 of a zuccini
1 roma tomato sliced thin
2 tablespoons green onion sliced thin
1 avocado pitted and diced
1/4 cup chévre
1/2 cup chickpea seed crackers
sea salt to taste
freshly cracked black pepper
1 cup roasted tomato dressing

Instructions

Prepare the Millet: Place the half cup of millet, ⅞ cup of water, drizzle of olive oil and pinch of salt and pepper in a small saucepan and bring to a boil. Turn down to a low simmer and cover with a lid. Cook for 15 minutes, until the water is absorbed and the millet is tender.
Spread the millet out on a plate or baking sheet to cool off quickly.
Assemble the Salad: Wash 2 ounces each of spinach and arugula, slice ⅓ cup zucchini, 1 roma tomato and 2 tablespoons green onions, and dice an avocado.
Combine all the ingredients in a bowl, along with the ¼ cup chévre and ¼ cup chickpea seed crackers. Toss well with the desired amount of roasted tomato vinaigrette and serve immediately.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Spinach and Arugula Salad with Roasted Tomato Dressing appeared first on Everyday Alchemy.

Spring Salad with Sherry Dijon Dressing

Julia LeRoy — Mon, 02 Jun 2025 20:50:24 +0000

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Alright y’all, this is one intentional salad. Every component of this Spring Salad with Sherry Dijon Dressing has been carefully selected to play well with each other and make the most of the springtime harvest. It’s a great blend of flavors, textures and nutritional value to leave you feeling happy, healthy and satiated.

Let’s talk nutrition. The chicken is a great source of lean protein to keep you energized; and the lettuce, spring peas and potatoes are rich in essential vitamins and minerals yet low in calories. The feta cheese, pine nuts, and sherry dijon dressing provide a healthy source of brain boosting fats that are crucial to keeping you at the top of your game.

And when it comes to flavor and texture, you’ll love the acidic bite of the sherry dijon dressing as it stands alongside the rich, creamy feta and potatoes. Pair that with the crunchy peas, lettuce, and pine nuts, and you’ll know this salad did not come here to play.

Ingredient Substitutions

No sherry vinegar? Red wine vinegar is a good substitute.
Want it paleo? Skip the potatoes, or substitute hakurai turnips or radishes.
No feta? Pecorino or parmesan would be great substitutes.
If you don’t have pine nuts, toasted pumpkin seeds would taste good too.
No chicken? A fresh cooked piece of fish, jammy egg, white anchovies or chickpeas would give you your protein fix.

Recipe Tips & FAQ’s

To properly wash your salad greens, fill a large bowl with cold water. Submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.
If your salad dressing isn’t creamy, you might have added the oil too fast. One way to fix it is to place a raw egg yolk in a bowl and then very slowly drizzle the broken dressing in while you whisk rapidly.
My pickled onions aren’t getting tender. What’s wrong with them? Salt, vinegar and time all play an important role in the process of pickling. If you skimped on any of those three things, just add more and wait a little longer.

Spring Salad Serving Suggestions

Soup and Salad Combo: Tastes great with my Chicken & Wild Rice Soup.
Serve with this Asparagus & Mushroom Frittata for a chic lunch/brunch situation.
Swap out the roasted chicken breast for a freshly cooked piece of your favorite fish. Snapper, trout, branzino or salmon would all work well. Vegetarian? Chickpeas or lupini beans are great options.

Storage and Shelf Life

Fridge: The salad and dressing can be prepped ahead of time and stored in the refrigerator. Mix with the dressing once you’re ready to serve it.

Freezer: Nope!

Final Thoughts

Look, I love salads. Especially during warm weather. Seriously, what’s not to love? They can come together super quickly, they are deeply nourishing and honestly, a pretty low lift when planned for properly.

It’s all about balance. I start with beautiful lettuce, then look around and start adding in variety. I want a mix of bright flavors and easy to prep ingredients (I’m looking at you, leftover chicken breasts), as well as something hearty like tender fingerling potatoes, wild rice or quinoa (using up more leftovers!).

From there I start thinking about healthy fats. Feta, pine nuts, pumpkin seeds, whatever’s speaking to me that night. The vinaigrette really comes down to what I have time for. If I’m in a rush, it’s a squeeze of fresh lemon and a drizzle of really great olive oil. But if I have an extra moment, this sherry dijon dressing is getting whipped up. There’s something special about a creamy salad dressing. The way it coats the leaves so evenly, it’s transcendent.

Have you given this recipe a try? Please let us know what you thought in the comment section below.

Spring Salad with Sherry Dijon Dressing

This vibrant spring salad features roasted chicken, fingerling potatoes, fresh peas, feta, and a tangy sherry dijon vinaigrette. Perfect for a light lunch or dinner, it's packed with seasonal flavor and nutrient-dense ingredients.

Course Dinner, Lunch, Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Spring

Recipe Type Dinner, Lunch, Salad

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Ingredients

For the Dressing:
1/4 cup sherry vinegar
2 tablespoons dijon mustard
1 teaspoon onion powder
1 garlic clove minced
1/4 cup extra virgin olive oil
1/4 cup avocado oil
sea salt to taste
freshly cracked black pepper to taste
For the Salad:
2 chicken breasts, boneless & skinless about 10 ounces
1/2 teaspoon avocado oil
2 tablespoons pine nuts raw
6 ounces fingerling potatoes
½ cup red onion, about a quarter of an onion sliced very thin
3 tablespoons sherry vinegar
4 ounces snow peas or sugar snap peas
1/2 cup feta cheese crumbled
1 head red oak or red leaf lettuce washed
sea salt to taste
freshly cracked black pepper

Instructions

Make the Dressing: Combine the sherry vinegar, dijon mustard, onion powder and minced garlic in a bowl. Whisk together then slowly drizzle in the avocado and olive oil while whisking rapidly. The dressing should have a creamy consistency. Season with salt and pepper and refrigerate until needed.
Cook the Chicken: Preheat the oven to 350˚. Heat a saute pan on medium high heat. Season the chicken with salt and pepper, add the avocado oil to the pan and sear the chicken on both sides until golden brown, about 4 minutes per side. Transfer to the oven and cook until the chicken is 165˚, about 8 minutes.
Toast the Pine Nuts: While the chicken is roasting, place the pine nuts on a small baking sheet and toast in the oven for 10-12 minutes, until golden brown, giving them a stir every 5 minutes.
Pickle the Onions: Slice the onions as thinly as possible. Place them in a bowl and add the sherry vinegar and a ½ teaspoon of salt. Combine well and let sit for 10 to 15 minutes. They will soften and turn pink.
Cook the Potatoes: Place the potatoes in a pot and cover with cold, salted water. Bring to a boil then reduce the heat to a simmer and cook uncovered until the potatoes are fork-tender, about 12-16 minutes, depending on their size.
Cook the Peas: Trim the ends and remove the string if it’s fibrous. Fill a small mixing bowl with cold water and ice cubes. Bring a pot of salted water to a boil and cook the peas for 2-3 minutes. They should be bright green and still slightly crunchy. Drain from the boiling water and submerge in the ice water. Once they are cold, remove them from the water.
Make the Salad: Slice or shred the chicken. Combine with the lettuce, feta cheese, pine nuts, pickled onions, potatoes and peas. Toss with your preferred amount of salad dressing, check for seasoning and enjoy. The salad and dressing can be prepared ahead of time, but only add dressing to the salad once you’re ready to serve it.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Spring Salad with Sherry Dijon Dressing appeared first on Everyday Alchemy.

Moroccan Celery Salad with Dates, Almonds & Pecorino

Julia LeRoy — Mon, 14 Apr 2025 20:36:04 +0000

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Why You Need This Celery Salad with Dates, Almonds & Pecorino

While at first glance this salad might seem like an unexpected combination of ingredients, I assure you that it is pulling from a very classic combination in Moroccan cooking: sweet dates, crisp celery, tart lemon juice and nutty toasted almonds.

This classic combination provides a fun anchor that we can riff off with the addition of asparagus, roasted red peppers and pecorino cheese, ingredients that play well with those base flavors.

The result feels exotic and playful, deeply flavorful yet incredibly simple to make. It’s alchemy at its finest. You’ll wish you had discovered this salad sooner.

Feel Good Vibes

Great source of fiber from celery, dates and asparagus. Supports digestion and balanced energy.
Healthy fats from olive oil and almonds help you feel satisfied and are essential for nutrient absorption.
Rich in potassium and antioxidants from dates, greens and red pepper, supporting the body’s natural defense systems

Ingredient Substitutions

No Asparagus? Try roasted cauliflower or skip it altogether
No Pecorino? Parmigiano-Reggiano works beautifully too
No Red Leaf Lettuce? Spinach, arugula or romaine would all be great options
Add cooked and cooled wild rice or lentils for a heartier version

Recipe Tips & FAQs

Do I need a cast iron skillet to cook the asparagus?

No, a griddle or stainless steel pan can work as well, if you add a drop of avocado (or other high temperature) oil to the pan first. You can also broil the asparagus (no oil needed).

How to cut medjool dates:

If your dates are not pitted, make a small incision and pull the pit out. From there, cut the date in half, then divide each half again. Cut each quarter into 3 pieces, and you have the ideal size bite.

How to store medjool dates:

Dates hold best in an airtight container in the refrigerator.

When should I use my best olive oil?

Now! Because you’re not heating the oil up, dressing a salad is the perfect time to break out your nicest bottle of olive oil.

Serving Suggestions

For an entree salad: serve with roasted chicken, lamb chops or a filet of mild fish such as sole.
Add cooked and cooled wild rice for a heartier salad.
Add it to a buffet with roasted carrot harissa hummus and lentil fritters.
Take it on a picnic and serve with chickpea crackers and pesto artichoke spread.

Storage and Shelf Life

Make-ahead Tip: Toast your almonds, roast your asparagus and wash your lettuce up to 24 hours in advance. Store in the refrigerator until needed.

Best Eaten Right Away: The lettuce will start to wilt as soon as you add the lemon juice and olive oil.

Does This Salad Freeze Well? You guessed it, it will not.

Final Thoughts

This Moroccan Celery Salad with Dates, Almonds & Pecorino really is a vibe. And I’m happy to say you don’t have to travel halfway across the globe to feel elegant and continental. Put on your chicest kaftan, pack a picnic and grab a friend, this is going to be an immersive experience.

Once you’ve enjoyed this Moroccan Celery Salad, please come back and let others know in the comments. It will really help us grow and reach other culinary enthusiasts. Thanks so much for your continued support!

Moroccan Celery Salad with Dates, Almonds & Pecorino

This Moroccan-inspired roasted celery salad balances sweet, savory, and crunchy elements with asparagus, dates, almonds, and Pecorino. A fresh, gluten-free side or light meal.

Course Dinner, Salad

Cuisine Moroccan-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Spring

Recipe Type Appetizer, Dinner, Holiday, Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Ingredients

1/4 cup sliced almonds
1 bunch asparagus, woody stems discarded, cut into 2 inch pieces (about 2 cups)
1 head red leaf or romaine lettuce, washed and leaves torn into bite size pieces (about 6 cups)
2 stalks celery, thinly sliced (about 1 1/2 cups)
6 medjool dates, pitted and rough chopped (about 1 cup)
1 roasted red pepper, sliced into short, thin strips (about ½ cup)
1/2 cup pecorino, grated
1 lemon, juiced (about 3 tablespoons)
1/3 cup extra virgin olive oil
sea salt to taste
freshly cracked black pepper to taste

Instructions

Toast Almonds: Toast ¼ cup sliced almonds in a pan on low heat, stirring every other minute until they are golden brown and fragrant, about 8 minutes total. Allow to cool before assembling the salad.
Cook Asparagus: Preheat a cast iron skillet on high heat. Add 1 bunch of asparagus cut into 2 inch pieces in a single layer and cook until lightly charred and slightly tender, about 2 minutes. Allow to cool before assembling the salad.
Wash Lettuce: Fill a large bowl with cold water, then tear 1 head of lettuce leaves into bite size pieces. Give it a gentle shake in the water to loosen any dirt, then lift the lettuce leaves out of the water and drain on a towel for 10 minutes while you prepare the salad.
Prep and Assemble the Salad: Combine the ¼ cup toasted almonds, 1 bunch charred asparagus, 1 torn head of lettuce, 2 stalks of thinly sliced celery, 6 pitted and chopped medjool dates, 1 roasted and sliced red pepper and ½ cup pecorino. Season with sea salt and freshly cracked black pepper to taste. Dress with the freshly squeezed juice of 1 lemon and ⅓ cup extra virgin olive oil, toss well to combine and serve immediately.

Julia LeRoy

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Moroccan Celery Salad with Dates, Almonds & Pecorino appeared first on Everyday Alchemy.