Waldorf Salad with Persimmon and Pear by Taylor Lee

I hope you had as wonderful a Thanksgiving as I did. All four of my grandsons, my middle glorious daughter and my Special Guy were there! The food was fabulous. And a lot of it. Calories in the thousands. But my salad brought a glorious splash of color. One of the boys asked, “What are those orange things?” They were persimmons! Enjoy this fabulous salad. P.S Rather than the dressing they suggested, I drizzled a splash of Balsamic Glaze. Perfect! Recipe courtesy of The Washington Post.

Waldorf Salad

Modern Waldorf Salad with Persimmon and Asian Pear

Bright, textural, satisfying and beautiful, here’s a colorful, composed salad for your next cold-weather gathering. Let the persimmons ripen until soft but not squishy. Use crisp apples with a bright red peel. If Asian pears are unavailable, substitute a ripe but still firm Bosc pear. Mache, also known as “lamb’s lettuce,” is a winter salad green, vegetal and tender. If you can’t find it, use tender young spinach leaves instead. Compose this salad on a pretty platter or toss with dressing and serve in a wide bowl. If mayonnaise is a no-go in your household, swap in full-fat yogurt for a similar dressing.

The dressing can be shaken together 1 day ahead. The nuts can be toasted up to 2 days ahead. Otherwise, the ingredients should be cut up and served within a couple of hours, or the fruit will brown.

Ingredients:
  • 1/2 cup mayonnaise or full-fat yogurt
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (2 ounces) mache or torn baby spinach leaves
  • 2 Pink Lady or Fuji apples, cored, halved and sliced 1/8-inch thick
  • 2 Asian pears, cored, halved and sliced 1/8-inch thick
  • 4 Fuyu persimmons, each cut into 8 wedges
  • 2 ruby red grapefruit, peeled, seeded and sectioned
  • 6 red radishes, thinly sliced
  • 4 stalks celery, diced
  • 1/4 cup (1 ounce) feta cheese, crumbled
  • 1/4 cup (1 1/2 ounces) pomegranate arils
  • 1/2 cup (2 ounces) toasted walnuts, roughly chopped (Instead I used Pistachios and Sweet and Spicey Pecans)
Directions:
  1. In a small jar with a lid, combine the mayonnaise, lemon juice and black pepper. Cover and shake until combined.
  2. Place the mache or spinach on a large, wide platter. Arrange the apple, pear, persimmon, grapefruit, radishes and celery on top of the mache. Crumble the feta over the salad and scatter with the pomegranate arils.
  3. Drizzle the dressing over the salad (or serve it on the side) and top with the toasted walnuts. Serve right away.

Now that Thanksgiving is a done deal, it’s time to turn our attention to Christmas! And what better way to dive into the Christmas season than to grab the collection my ABB friends and I wrote to bring in the season. Irresistible Scrooges acknowledges what a challenge Christmas can be–until it isn’t!

Irresistible Scrooges

 

Irresistible Scrooges

My book in the collection is:

Nothing Good Happens After Midnight

Nothing  Good Happens After Midnight 

Prequel: Bah Humbug 

By Taylor Lee

  • The brazen detective crashes the emergency room determined to her question her dying agent.
  • The new head of the ER stops her at the door.
  • Their antagonism aside, the arrogant physician and the brash detective agree.
  • Christmas is the worst holiday of the year.

 

 

Farro Salad is Healthy and Delicious

I’ve heard farro called an “ancient” grain which means it has been cultivated for thousands of years. My first attempt at using farro failed miserably. I bought a type of small-grained farro that had a very earthy taste. I didn’t like it at all. But I decided to try again and I have to say, this Farro Salad is healthy and delicious!

I bought a large-grain farro described on the package as pearled (pictured below). Once cooked, the grains are plump, moist, and chewy. I would compare them to old-fashioned barley. Pearled farro is perfect for this easy summer salad because the farro absorbs the dressing, which makes for a very flavorful dish.

Summer Farro Salad

2 1/4 cups vegetable broth (or water)

1 cup pearled farro, rinsed and drained

1 cup celery, thinly sliced

1 cup fresh tomato, cut in small cubes

1 cup fresh zucchini, cut in small cubes

1/4 cup fresh parsley, finely minced

1 teaspoon Salad Supreme (optional)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup Robusto Italian Salad Dressing

  1. Prepare the farro: in a medium sized pot, heat the water to boiling and add the farro. Turn down the heat to medium low, cover, and simmer for 30 minutes or until farro is cooked through but still toothsome (chewy). Do not overcook. Cool completely.
  2. Add cooled farro, celery, tomato, zucchini, and parsley to a large bowl. Sprinkle the Salad Supreme, salt, and pepper over everything. Pour on the dressing and stir to combine. Chill and serve. (As the salad sits, the farro will absorb the dressing. Add more dressing, as desired.)

Feel free to swap out any of the vegetables for those you prefer. If you don’t like raw zucchini, use cucumber instead. Not a fan of celery, use broccoli or cauliflower or black olives… whatever you like. This farro salad is healthy and delicious. It’s a versatile, nutritious summer side dish that’s out-of-the-ordinary. And who doesn’t like out-of-the-ordinary?

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I’m offering a 3-book bundle for 60% off the regular price. A FAMILY FOREVER usually sells for $7.99. During August, the bundle will be available for just $1.99. This boxed set includes one marriage-of-convenience, one secret child, and one fantasy romance. Grab this box of beach reads before you go on vacation!

Farro Salad is Healthy and Delicious

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