Category: SALADS

Broccolette Salad with Maple-Dijon Vinaigrette

~ Karine K ~ 2 Comments
Broccolette Salad with Maple-Dijon Vinaigrette
Broccolette Salad with Maple-Dijon Vinaigrette

This Broccolette Salad with Maple-Dijon Vinaigrette is packed with nutrients, and it’s simply gorgeous. I like salads that don’t have lettuce, and this is becoming one of out favorites. You can use regular broccoli for this, or even kale. Let your imagination take you! For other lettuce-free salads, check out this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce and the famous Livity Mango Salad.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Broccolette Salad with Maple-Dijon Vinaigrette

Broccolette Salad with Maple-Dijon Vinaigrette
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2–4 servings 1x

Ingredients

Scale
  • 1 lb broccolette, trimmed, stems finely chopped and heads roughly chopped
  • 1/2 cup raw almonds, soaked and chopped
  • 1/2 cup shallots, minced
  • 1/3 cup dates, pitted and chopped
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Instructions

In a large mixing bowl, place the broccolette, the almonds, the shallots, and the dates.

In a small bowl, whisk the oil, apple cider vinegar, the Dijon mustard, the maple syrup, the garlic, and the salt and pepper. Add the vinaigrette to the large bowl and mix well. Enjoy!

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Salade de broccolette avec vinaigrette รฉrable et Dijon

Broccolette Salad with Maple-Dijon Vinaigrette
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Cette salade de brocolette est tout simplement divine. J’adore les salades sans laitue, et celle-ci est maintenant une de mes prรฉfรฉrรฉes. Vous pouvez utiliser du brocoli, ou mรชme de la kale. Laissez-vous inspirer!

  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 ร  4 portions 1x

Ingredients

Scale
  • 1 lb de brocolette, parรฉe, les queues hachรฉes finement, les tรชtes grossiรจrement hachรฉes
  • 1/2 tasse d’amandes crues, trempรฉes et hachรฉes
  • 1/2 tasse d’รฉchalotes franรงaises, รฉmincรฉes
  • 1/3 tasse de dates, sans le noyau, hachรฉes
  • 1/4 tasse d’huile d’olive
  • 3 c. ร  soupe de vinaigre de cidre de pommeย 
  • 1 c. ร  ย soupe de moutarde de Dijon
  • 1 c. ร  soupe de sirop d’รฉrable
  • 2 gousses d’ail, รฉmincรฉes
  • Sel de mer et poivre, au goรปt

Instructions

Dans un grand bol, placer la brocolette, les amandes, les รฉchalotes, et les dates.

Dans un petit bol, fouetter l’huile, le vinaigre de cidre, la moutarde de Dijon, le sirop d’รฉrable, l’ail, le sel et le poivre. Ajouter au grand bol et bien mรฉlanger. Bon appรฉtit!

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Livity Mango Salad

~ Karine K ~ 5 Comments
Livity Mango Salad
Livity Mango Salad

The Livity Mango Salad is everything you need during mango season. It’s so easy, tasty, and refreshing. I buy the fresh young coconuts at the Asian market for the fresh meat. You can substitute unsweetened, organic coconut flakes.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you love lettuce-free salads as much as I do, be sure to check out this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce, this Broccolette Salad with Maple-Dijon Vinaigrette, and this Shaved Fennel, Avocado, and Grapefruit Salad.

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Livity Mango Salad

Livity Mango Salad Thumbnail
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1 mango, peeled and diced
  • Meat from 1/2 young coconut, sliced thin
  • 1 avocado, peeled, seeded, and diced
  • 1 grapefruit, cut into segments, juice reserved
  • 1/2 spring onion or 1 green onion, sliced thin
  • 2 tablespoons raw pumpkin seeds
  • 1” piece of ginger, minced
  • Small handful fresh cilantro, minced
  • Black salt

Instructions

In a medium mixing bowl, place the mango, the coconut meat, and the avocado. Add the grapefruit segments and juice (I cut my grapefruit into segments over the mixing bowl, catching all the juice). Add the spring onions, pumpkin seeds, ginger, and cilantro. Mix well with your hands. Serve garnished with a touch of sea salt. Bon appรฉtit!

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Salade Livity ร  la mangue

Livity Mango Salad Thumbnail
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Cette salade est vite devenue mon assiette prรฉfรฉrรฉe. Quelle fraรฎcheur! Je la mange tous les jours ces temps-ci (oui, je sais, je suis un peu extrรฉmiste). J’achรจte des jeunes coconuts frais pour en extraire la pulpe, pour une saveur รฉclatante. Vous pouvez, par contre, utiliser des flocons organiques, sans sucre.

  • Author: livitygardens

Ingredients

Scale
  • 1 mangue, pelรฉe et coupรฉe en dรฉs
  • Chair d’un 1/2 jeune coconut frais, coupรฉe en fine lamelles
  • 1 avocat, pelรฉ et coupรฉ en dรฉs
  • 1 pamplemousse, coupรฉ en segments, avec le jus
  • 1 oignon vert, รฉmincรฉ
  • 2 c. ร  soupe de graines de citrouille crues
  • 1 bout de gingembre frais (environ 1 po.), รฉmincรฉ
  • 1 petite poignรฉe de coriandre fraรฎche, รฉmincรฉe
  • Sel noir

Instructions

Dans un moyen bol ร  mรฉlanger, dรฉposer les cubes de mangue, le coconut et l’avocat. Ajouter les segments de pamplemousse et le jus (je dรฉfais les segments juste au-dessus du bol ร  mรฉlanger, rรฉcupรฉrant facilement tout le jus). Ajouter l’oignon vert, les graines de citrouille, le gingembre et la coriandre ย fraรฎche. Bien mรฉlanger avec les mains. Servir avec une pincรฉe de sel noir.

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Shaved Fennel, Avocado, and Grapefruit Salad

~ Karine K ~ 1 Comment
Shaved Fennel, Avocado, and Grapefruit Salad
Shaved Fennel, Avocado, and Grapefruit Salad

This Shaved Fennel, Avocado, and Grapefruit Salad is oil-free, fresh and clean. It’s easy and quick to put together and you can basically taste the health. You won’t even need to whisk up a vinaigrette. Try it and let me know how you feel.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Check out the Livity Mango Salad for another great oil-free salad using grapefuit.

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Shaved Fennel, Avocado, and Grapefruit Salad

Shaved Fennel, Avocado, and Grapefruit Salad
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1–2 servings 1x
  • Method: Raw

Ingredients

Scale
  • 1–2 fennel bulbs, shaved on a mandolin or cut as thin as you can (about 2 cups)
  • 1 grapefruit
  • 1/2 avocado
  • 1/8 teaspoon red chili flakes
  • Pinch of black salt (or coarse sea salt)

Instructions

Place the shaved fennel on a serving platter. Cut the avocado in small cubes and place on top of the fennel. Cut the grapefruit into segments, over a bowl, in order to keep the juice (I do this directly on top of the serving platter, sprinkling the avocado at the same time to preserve their color). Add the grapefruit segments to the platter. Drizzle with the grapefruit juice, sprinkle with red chili flakes and black salt. Eat.

Keywords: fennel, avocado, grapefruit, salad, raw

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Salade de fenouil, avocat et pamplemousse

Shaved Fennel, Avocado, and Grapefruit Salad
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Cette recette, sans huile, crie la fraรฎcheur et la santรฉ. Elle est si simple ร  rรฉaliser, vous n’avez mรชme pas ร  faire de vinaigrette! Essayez-la et dites-moi ce que vous en pensez!

  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1–2 portions 1x
  • Method: Crudivore

Ingredients

Scale
  • 1–2 bulbes de fenouil, taillรฉs en fines lamelles ร  la mandoline, ou le plus mince possible (environ 2 tasses)
  • 1 pamplemousse
  • 1/2 avocat
  • 1/8 c. ร  thรฉ de piments de chili rouges broyรฉs
  • Pincรฉe de sel noir (ou de sel de mer)

Instructions

Dรฉposer le fenouil sur une assiette de service. Couper l’avocat en petits cubes et dรฉposer sur le fenouil. Couper le pamplemousse en segments, au-dessus d’un bol afin de rรฉcupรฉrer le jus (j’accomplis cette tรขche directement au-dessus de l’assiette de service, en arrosant l’avocat). Dรฉposer les segments de pamplemousse sur l’assiette. Arroser du jus de pamplemousse, et saupoudrer de piments de chili broyรฉs et de sel noir. Dรฉvorer.

Keywords: fenouil, avocat, pamplemousse, crudivore, salad, sans huile

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Pickled Red Cabbage

~ Karine K ~ Leave a comment
Pickled Red Cabbage
Pickled Red Cabbage

I love this Pickled Red Cabbage. It is an epic addition to my Cauliflower and Walnut Tacos. But you will find yourself adding it to bowls, salads, and as a condiment for jackfruit sliders and plant-based burgers. This pickled cabbage recipe is easy and quick to put together, and it can add a pop of color and crunch to many meals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Pickled Red Cabbage

Pickled Red Cabbage
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup boiling water
  • 1 cup white or apple cider vinegar
  • 1/3 cup brown sugar
  • 2 cups red cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1 clove garlic, left whole

Instructions

In a large mixing bowl, dissolve the sugar into the boiling water. Add the vinegar, the cabbage, the onion and the clove of garlic. Mix well and let macerate. Store in the fridge, covered. Bon appรฉtit!

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Chou rouge marinรฉ

Pickled Red Cabbage
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Cette recette de chou rouge est excellente comme accompagnement pour les tacos au chou-fleur et noix. Elle est aussi parfaite comme addition ร  des burgers de jackfruit et comme garniture sur un bol composรฉ santรฉ.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 tasse d’eau bouillante
  • 1 tasse de vinaigre blanc ou de cidre
  • 1/3 tasse de sucre brun
  • 2 tasses de chou rouge, tranchรฉ mince
  • 1/2 oignon rouge, tranchรฉ mince
  • 1 gousse d’ail entiรจre

Instructions

Dans un grand bol, dissoudre le sucre dans l’eau bouillante. Ajouter le vinaigre, le chou, l’oignon et la gousse d’ail. Laisser reposer. Conserver au rรฉfrigรฉrateur, couvert. Bon appรฉtit!

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Cucumber and Avocado Salsa

~ Karine K ~ 1 Comment
Cucumber and Avocado Salsa
Cucumber and Avocado Salsa

You can use this Cucumber and Avocado Salsa the traditional way with tortilla chips, but I also love it as a topping for baked potatoes, especially sweet potatoes! It’s very tasty and offers a nice alternative to the regular tomato-based salsa.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great and unique salsa recipe, check out this Mango-Strawberry Salsa.

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Cucumber and Avocado Salsa

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  • Author: livitygardens
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cucumber, peeled and finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 jalapeรฑo, seeded and minced
  • 1 bunch green onions, trimmed and finely chopped
  • 1 tablespoon pure maple syrup
  • 3 tablespoons olive oil
  • Grated zest and juice of 1 lime
  • 2 avocados, pitted, peeled, and finely diced
  • Bunch of cilantro, chopped
  • 1/4 cup basil leaves, sliced thin
  • Sea salt

Instructions

Place the cucumber in a sieve and sprinkle with some sea salt. Let stand over a bowl or the sink for about 30 minutes. Meanwhile, prepare the rest of your ingredients. Once everything is chopped, place the bell pepper, jalapeรฑo, green onions, maple syrup, olive oil, the lime zest and juice, and the avocados in a medium bowl. Mix well. Squeeze the water out of the cucumber with your hands and place in between two clean kitchen towel, removing as much water as possible. Add the cucumber to the bowl, along with the cilantro, and mix well. Place in the refrigerator for several hours, to allow the flavors to blend. Before serving, mix in the basil and season to taste with sea salt.

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Salsa avocat et concombre

Cucumber and Avocado Salsa Thumbnail
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Cette salsa peut รชtre servie de faรงon traditionnelle avec des tortillas, mais je l’aime bien servie comme accompagnement avec des patates douces rรดties ou sur le grill.ย 

  • Author: livitygardens
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 concombre, pelรฉ et coupรฉ en dรฉs
  • 1 poivron vert, sans les graines, coupรฉ en dรฉs
  • 1 jalapeรฑo, sans les graines, รฉmincรฉ
  • 1 botte d’oignons verts, parรฉs et รฉmincรฉs
  • 1 c. ร  soupe de sirop d’รฉrable pur
  • 3 c. ร  soupe d’huile d’olive
  • Jus et zeste de 1 lime
  • 2 avocats, pelรฉs et coupรฉs en dรฉs
  • 1 grosse poignรฉe de coriandre fraรฎche, รฉmincรฉe
  • 1/4 tasse de feuilles de basilic frais, รฉmincรฉes
  • Sel de mer, au goรปt

Instructions

Placer le concombre dans une passoire, et saupoudrer de sel de mer. Laisser รฉgoutter pendant 30 minutes. Pendant ce temps, prรฉparer le reste des ingrรฉdients. Une fois tous les ingrรฉdients prรชts, mรฉlanger le poivron vert, le jalapeรฑo, les oignons verts, le sirop d’รฉrable, l’huile d’olive, le jus et le zeste de lime, et les avocats dans un bol. Retirer l’eau du concombre en le tordant bien entre les mains et en le plaรงant ensuite entre deux linges de cuisine propres, retirant ainsi le plus d’eau possible. Ajouter le concombre au bol, ainsi que la coriandre fraรฎche, et bien mรฉlanger. Placer au rรฉfrigรฉrateur pendant quelques heures, afin de permettre aux saveurs de bien se dรฉvelopper. Avant de servir, ajouter le basilic et assaisonner, au goรปt, de sel.

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Creamy Avocado Vinaigrette for Pasta Salad

~ Karine K ~ 2 Comments
Creamy Avocado Vinaigrette for Pasta Salad
Creamy Avocado Vinaigrette for Pasta Salad

Pasta salad can be extremely boring and unappetizing, or supremely colorful and healthy. I choose the latter with this Creamy Avocado Vinaigrette for Pasta Salad. So instead of spending time dicing carrots and celery for the usual mayo and pasta party, I slice up some red cabbage and some baby broccoli. To that I can add some seasonal fruit, red pepper, roasted pumpkin seeds, and a handful of fresh herbs. I then toss this goodness up with quinoa pasta and dress it with a creamy avocado vinaigrette. It’s pretty, it’s healthy, and it’s seriously nutritious. The kids also love it, which means extra points for me!

Note: At the beginning of the week (or on Sunday), I chop up all the vegetables I’ll use for the salad. I keep them in a resealable container and have them handy throughout the week. This salad is also great for lunches, and you can also layer it in Mason jars for al fresco dining.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Creamy Avocado Vinaigrette for Pasta Salad

Creamy Avocado Vinaigrette for Pasta Salad
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  • Author: Karine K

Ingredients

Scale
  • 1 avocado, peeled and seeded
  • 1/3 cup avocado oil
  • 2 tablespoons lemon juice
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • Sea salt and pepper, to taste

Instructions

Place the avocado, the oil, the lemon juice, the apple cider vinegar, and the maple syrup in a blender (I use a hand held mixer to purรฉe everything). Add sea salt and pepper, to taste. Serve with cut up raw vegetables, your favorite pasta, cooked, and top with roasted pumpkin seeds. Let me know what you think! Bon appรฉtit!

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Vinaigrette crรฉmeuse ร  l’avocat pour salade de pรขtes

Creamy Avocado Vinaigrette for Pasta Salad
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Les salades de pรขtes peuvent รชtre ennuyeuses et monotones, mais elles peuvent aussi รชtre allรฉchantes et nutritives. Alors au lieu de perdre du temps ร  couper des carottes et du cรฉleri, optez plutรดt pour la kale et le bรฉbรฉ brocoli. Ajoutez-y des fruits de saison, du poivron rouge, des graines de citrouille grillรฉes, et une poignรฉe d’herbes fraรฎches. Mรฉlangez cet arc-en-ciel de santรฉ avec des pรขtes de quinoa, cuites au prรฉalable, et une gรฉnรฉreuse touche de vinaigrette crรฉmeuse ร  l’avocat. C’est beau, c’est santรฉ, et c’est hyper nutritif. Les enfants aussi en raffolent.

Petit truc: en dรฉbut de semaine, ou le dimanche, je prรฉpare tous les lรฉgumes dรฉsirรฉs pour la salade. Je les conserve dans un contenant hermรฉtique, dans lequel je peux aller piger durant la semaine. Cette salade est parfaite pour les lunchs. Vous pouvez mรชme la dรฉposer en รฉtages dans des pots Mason pour les repas ร  l’extรฉrieur.

  • Author: Karine K

Ingredients

Scale
  • 1 avocat, pelรฉ et dรฉnoyautรฉ
  • 1/3 tasse d’huile d’avocat
  • 2 c. ร  soupe de jus de citron
  • 3 c. ร  soupe di vinaigre de cidre de pomme
  • 1 c. ร  thรฉ de sirop d’รฉrable
  • Sel de mer et poivre, au goรปt

Instructions

Dรฉposer l’avocat, l’huile, le jus de citron, le vinaigre de cidre, et le sirop d’รฉrable dans un mรฉlangeur (j’utilise un mรฉlangeur ร  main). Mรฉlanger jusqu’ร  l’obtention d’une consistance onctueuse. Ajouter le sel de mer et le poivre, au goรปt. Servir avec un mรฉlange de lรฉgumes crus variรฉs, des pรขtes prรฉalablement cuites, et garnir de graines de citrouilles grillรฉes. Dites-moi ce que vous en pensez! Bon appรฉtit!

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Grilled Fennel, Kale, and Orange Salad

~ Karine K ~ Leave a comment
Grilled Fennel, Kale and Orange Salad
Grilled Fennel, Kale and Orange Salad

This grilled fennel, kale, and orange salad is one that could easily be made without grilling the fennel. You could slice it very thin and toss your salad same way. But by grilling the fennel, you open the door to a burst of different flavors and textures that will make you grill the fennel next time around as well! The key here is to have deep char marks on your fennel before turning it over. You want it to be caramelized. And it takes some time. It’s very hands off, but you have to be there to turn!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you love fennel as much as I do, you will also enjoy this Quick Fennel and Garbanzo Beans Soup and this Shaved Fennel, Avocado, and Grapefruit Salad.

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Grilled Fennel, Kale, and Orange Salad

Grilled Fennel, Kale and Orange Salad
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes

Ingredients

Scale
  • 2 large fennel bulbs, trimmed and cut in halves (you can keep some of the fennel fronds to decorate the plate)
  • 2 large oranges, one zested then juiced, the other cut in supremes
  • 1 bunch lacinato kale, cut in a chiffonade
  • 1 small shallot, minced
  • 1 teaspoon old style Dijon mustard (the grainy one)
  • 1/2 cup olive oil, plus more to oil the fennel halves
  • 1/2 teaspoon maple syrup (or to taste)
  • Sea salt and pepper

Instructions

Start a grill over medium-high heat. Rub the fennel halves with some olive oil and season liberally with sea salt and pepper. Place the fennel cut-side down on the hot grill and cook, covered, until deep char marks appear on the flat side of the fennel halves. Turn and repeat the process on the other side. You can turn again and cook some more if your grill isn’t too hot. If the grill is too hot, transfer the fennel halves to the non heated zone of your grill (or on the little warming shelf many grills have). Cover and let cook some more until you obtain a very cooked, sweet tasting, and aromatic fennel.

While the fennel is cooking, make the vinaigrette by combining the orange juice, the orange zest, the shallot, Dijon, olive oil, maple syrup, and salt and pepper. Whisk until smooth, taste and adjust seasonings.

Toss the kale in a large bowl with a little bit of the vinaigrette and massage with your hands for one minute. Plate and set aside. Once the fennel is cooked, transfer to a cutting board and slice thin, discarding the cores. Transfer to the plate on top of the kale. Top with the orange supremes, some vinaigrette, and the fennel fronds.

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Salade de kale avec fenouil grillรฉ et orange

Grilled Fennel, Kale and Orange Salad
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Vous pouvez prรฉparer cette salade de kale sans griller le fenouil, ou en le faisant revenir ร  la poรชle jusqu’ร  ce qu’il soit tendre et caramรฉlisรฉ. Vous pouvez aussi le trancher trรจs mince et omettre la cuisson. Mais en le grillant, on ouvre la porte ร  une plethora de saveurs qui ne dรฉรงoivent pas.

Si vous optez pour la cuisson du fenouil, allez-y ร  fond. La clรฉ est d’obtenir des bulbes tendres et caramรฉlisรฉs. Et รงa prends un peu de temps. C’est nullement difficile, mais vous devez y consacrer le temps nรฉcessaire. ร‡a vaut le coup!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes

Ingredients

Scale
  • 2 gros bulbes de fenouil, parรฉs et coupรฉs et deux fennel bulbs, trimmed and cut in halves (vous pouvez conserver des feuilles pour dรฉcorer)
  • 2 grosses oranges, une le zeste enlevรฉ et le jus pressรฉ et mis de cรดtรฉ, l’autre coupรฉe en suprรชmes
  • 1 botte de kale lacinato, coupรฉ en chiffonnade
  • 1 petite รฉchalote franรงaise, รฉmincรฉe
  • 1 c. ร  thรฉ de moutarde ร  l’ancienne
  • 1/2 tasse d’huile d’olive, plus 2 c. ร  thรฉ pour le fenouil (si vous le grillez)
  • 1/2 c. ร  thรฉ de sirop d’รฉrable (ou au goรปt)
  • Sel de mer et poivre du moulin

    Instructions

    Chauffer le grill ร  feu moyen-รฉlevรฉ. Badigeonner les moitiรฉs de fenouil avec les 2 c. ร  thรฉ d’huile d’olive et assaisonner de sel et de poivre. Placer le fenouil, partie coupรฉe vers le bas, sur le grill chaud, ร  couvert, et cuire jusqu’ร  ce que des marques de cuisson prononcรฉes apparaissent. Tourner et rรฉpรฉter de l’autre cรดtรฉ. Rรฉpรฉter le processus ou placer le fenouil sur une partie moins chaude du grill, s’il commence ร  brรปler. Couvrir et cuire ร  nouveau jusqu’ร  l’obtention d’un fenouil tendre, aromatique et caramรฉlisรฉ.

    Pendant que le fenouil cuit sur le grill, prรฉparer la vinaigrette. Combiner le jus d’orange, le zeste d’orange, l’รฉchalote, la moutarde, l’huile d’olive, le sirop d’รฉrable, le sel et le poivre. Bien mรฉlanger.

    Dans un grand bol, placer le kale. Verser un peu de la vinaigrette et masser avec les mains pendant une minute. Placer ensuite sur une assiette de service.Un fois le fenouil cuit, trancher mince, jusqu’au coeur. Placer dรฉlicatement sur le kale. Garnir ensuite des suprรชmes d’orange, de la vinaigrette, et des feuilles de fenouil.

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    Leeks with Herb Vinaigrette

    ~ Karine K ~ Leave a comment
    Leeks with Herbs Vinaigrette
    Leeks with Herbs Vinaigrette

    This Leeks with Herb Vinaigrette recipe is one of the best ways to incorporate leeks in your diet. This recipe makes the leeks soft and smooth, and a lot of people that don’t even like leeks fall in love with their silkiness in this dish. Plus it’s super quick, easy, and perfect for company. Try it, you’ll understand!

    If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

    If you’re like me and you love leeks, try this Shiitake and Leek Spaghetti or this Potato and Leek Soup.

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    Leeks with Herb Vinaigrette

    Leeks with Herbs Vinaigrette
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    • Author: Karine K
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes

    Ingredients

    Scale
    • 4 large leeks, cleaned and cut into 1” logs
    • 1/4 cup olive oil
    • 2 tablespoons Dijon mustard, or old fashion mustard
    • 3 tablespoons white wine vinegar
    • 3 green onions, minced
    • 2 tablespoons parsley, minced (plus 1/4 cup to garnish)
    • 1 tablespoon tarragon, minced (optional)
    • Sea salt and pepper, to taste

    Instructions

    In a large pot of salted, boiling water, cook the leeks until they are tender, about 15 minutes. Drain and rinse under cold running water. Drain well with paper towels. In a small mixing bowl, add the olive oil, mustard, wine vinegar, green onions, 2 tablespoons parsley, and 1 tablespoon tarragon, if using. Mix well. Taste and season with sea salt and pepper. Place the leeks in a large serving platter, top with the vinaigrette and the leftover 1/4 cup parsley.

    Keywords: leeks, herbs, salad

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    Poireaux ร  la vinaigrette aux herbes

    Leeks with Herbs Vinaigrette
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    • Author: Karine K
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes

    Ingredients

    Scale
    • 4 gros poireaux, nettoyรฉs et coupรฉs en rondelles de 1 pouce
    • 1/4 tasse d’huile d’olive
    • 2 c. ร  soupe de moutarde de Dijon ou ร  l’ancienne
    • 3 c. ร  soupe de vinaigre de vin blanc
    • 3 oignons verts, รฉmincรฉs
    • 2 c. ร  soupe de persil, รฉmincรฉ (plus 1/4 tasse comme garniture)
    • 1 c. ร  soupe d’estragon, รฉmincรฉ
    • Sel et poivre, au goรปt

    Instructions

    Dans une grande casserole d’eau bouillante salรฉe, cuire les poireaux environ 15 minutes, jusqu’ร  ce qu’ils soient tendres. ร‰goutter et passer sous l’eau froide, pour arrรชter la cuisson. Sรฉcher ร  l’aide de papier absorbant. Dans un petit bol ร  mรฉlanger, ajouter l’huile d’olive, la moutarde, le vinaigre de vin, les oignons verts, le persil, et l’estragon, si dรฉsirรฉ, et bien mรฉlanger. Assaisonner de sel et de poivre, au goรปt. Dรฉposer les poireaux sur une grande assiette de service, verser la vinaigrette, et garnir de persil.

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    Best Lebanese Tabbouleh

    ~ Karine K ~ Leave a comment
    Best Lebanese Tabbouleh
    Best Lebanese Tabbouleh

    This recipe for the the Best Lebanese Tabbouleh is stellar and vibrant. With the freshness of the parsley, the crunch of the bulgur, and that simple lemon juice-olive oil vinaigrette, this Lebanese tabbouleh tickles your tongue! Try it stuffed in a pita with Falafel and this Legendary Baba Ganoush.

    If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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    Best Lebanese Tabbouleh

    Broccolette Salad with Maple-Dijon Vinaigrette
    Print Recipe
    • Author: Karine K
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale
    • 1/4 cup fine bulgur
    • 1 lb ripe tomatoes, cored and minced
    • 3 cups flat leaf parsley, minced
    • 1/2 cup fresh mint leaves, minced
    • 1/3 cup fresh lemon juice
    • 5 tablespoons olive oil
    • 1/4 teaspoon allspice
    • 1/4 teaspoon cinnamon

    Instructions

    Combine the bulgur with 1/2 cup hot water in a medium bowl, and let sit 10 minutes. Drain bulgur, rinse thoroughly, and transfer to a large mixing bowl, along with the rest of the ingredients. Toss well and serve immediately.

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    Taboulรฉ du Levant

    Best Lebanese Tabbouleh
    Print Recipe

    Mon taboulรฉ vole toujours la vedette! Avec le persil frais, le bulgur croquant et la vinaigrette huile et citron si simple, le taboulรฉ joue vraiment sur nos papilles! Essayez cette recette facile et rapide, et servez en accompagnement avec Falafel et Baba Ganoush.

    • Author: Karine K
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 4 portions 1x

    Ingredients

    Scale
    • 1/4 tasse bulgur fin
    • 1 livre de tomates mรปres, รฉpรฉpinรฉes et รฉmincรฉes
    • 3 tasses de persil plat, รฉmincรฉ
    • 1/2 tasse de menthe fraรฎche, รฉmincรฉe
    • 1/3 tasse de jus de citron frais
    • 5 c. ร  soupe d’huile d’olive
    • 1/4 c. ร  thรฉ de piment de la Jamaรฏque moulu
    • 1/4 c. ร  thรฉ de cannelle

    Instructions

    Dans un moyen bol, combiner le bulgur et 1/2 tasse d’eau bouillante. Laisser reposer 10 minutes. ร‰goutter, rincer abondamment et transfรฉrer dans un grand bol ร  mรฉlanger avec le reste des ingrรฉdients. Bien mรฉlanger et servir aussitรดt.

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    Traditional Falafel

    ~ Karine K ~ 3 Comments
    Traditional Falafel
    Traditional Falafel

    The recipe for this traditional falafel, or little bites of chickpea heaven, is fantastic. You can put the falafel on top of a salad, stuff them into a pita along with toum and fresh tomatoes and lettuce, eat with rice, the choices are endless! This recipe will give you about 36 falafel so feel free to cut in half if needed. It’s also nice to use half fava beans and half chickpeas.

    If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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    Traditional Falafel

    Traditional Falafel
    Print Recipe
    • Author: Karine K
    • Yield: 36 falafel 1x

    Ingredients

    Scale
    • 1 pound dry chickpeas, soaked overnight
    • 1 small onion, chopped
    • 1/2 cup flat leaf parsley
    • 1/2 cup cilantro
    • 6 cloves garlic
    • 2 tablespoons chickpea flour
    • 1 1/2 teaspoon sea salt
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon ground cardamom
    • Grapeseed oil for frying

    Instructions

    Drain and rinse the chickpeas well. Transfer them to the bowl of a food processor along with the onion, parsley, cilantro, garlic, chickpea flour, salt, cumin, coriander, black pepper, cayenne, and cardamom.

    Pulse all ingredients together, scraping the sides of the bowl a few times, until the mixture is well combined, but still coarse in texture. Pour the mixture into a bowl, cover and transfer to the freezer for 30 minutes.

    Heat enough grapeseed oil in a deep saucepan to deep-fry the falafel. Heat the oil slowly over medium heat, until it reaches about 370หš. You can use a deep-frying thermometer if youโ€™d like. Meanwhile, form the falafel mixture into round balls (about 1 ยฝ tablespoons per ball).

    When youโ€™re ready to fry, try a test one first, to ensure the oil is at the right temperature. Each ball should take about 5-6 minutes to fry. Fry all your falafel in batches, transferring them, using a slotted spoon, to a paper towel lined plate.

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    Recette traditionnelle de falafel

    Traditional Falafel
    Print Recipe

    Les falafels sont si bons, mais ils me semblaient toujours si complexes ร  faire… Jusqu’ร  ce que je parvienne ร  cette recette! Tout y est: les falafels sont tendres ร  l’intรฉrieur avec une enveloppe croustillante, ils sentent bon les herbes, et ils peuvent รชtre utilisรฉs de tant de faรงons! Sur une salade, dans un pita avec tahini, ou tout simplement comme รงa, servis avec toum ou hummus. Allez-y, essayez-les! Donne environ 36 falafels.

    • Author: Karine K
    • Yield: 36 falafel 1x

    Ingredients

    Scale
    • 1 livre de pois chiches secs, trempรฉs toute une nuit
    • 1 petit oignon, hachรฉ
    • 1/2 tasse persil plat
    • 1/2 tasse coriandre fraรฎche
    • 6 gousses d’ail
    • 2 c. ร  soupe de farine de pois chiche
    • 1 1/2 c. ร  thรฉ sel de mer
    • 2 c. ร  thรฉ de cumin
    • 1 c. ร  thรฉ coriandre moulue
    • 1/4 c. ร  thรฉ poivre noir
    • 1/4 c. ร  thรฉ cayenne
    • 1/4 c. ร  thรฉ cardamom
    • Huile de pรฉpin de raisin pour la friture

    Instructions

    ร‰goutter et rincer les pois chiches. Placer dans le bol d’un robot culinaire et y ajouter l’oignon, le persil, la coriandre fraรฎche, l’ail, la farine de pois chiche, le sel, le cumin, la coriandre moulue, le poivre noir, le cayenne, et la cardamom.

    Pulvรฉriser tous les ingrรฉdients jusqu’ร  l’obtention d’un mรฉlange grossier et uniforme, en prenant soin d’incorporer les ingrรฉdients qui se retrouvent sur les parois du bol de temps ร  autre. Mettre le mรฉlange dans un bol, couvrir, et placer au congรฉlateur pendant 30 minutes.

    Verser assez d’huile de pรฉpin de raisin dans une casserole pour y submerger les falafels. Chauffer l’huile doucement, ร  feu moyen, jusqu’ร  ce qu’elle atteigne une tempรฉrature de 370หš. Vous pouvez utiliser un thermomรจtre ร  bonbon, si vous le voulez. Pendant que l’huile chauffe, faรงonner des falafels d’environ 1 ยฝ c. ร  soupe chacun.

    Lorsque l’huile atteint la tempรฉrature idรฉale, placer un falafel “test” dans la casserole. (Si l’huile est trop รฉlevรฉe, le falafel cuira trop rapidement ร  l’extรฉrieur et restera mi-cuit ร  l’intรฉrieur.) Chaque falafel devrait prendre environ 4-5 minutes ร  cuire. Frire les falafels en plusieurs fois, en les transfรฉrant sur une assiette recouverte d’essuie-tout.

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