The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘Salad

Cilantro Nectarine Coleslaw

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.


– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste


Pagan’s Supreme Watercress & Herb Salad

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The best food in Juneau is the food that friends and family make and share at home. The dinner parties and potlucks get us through the tough winter months and further illuminate our midnight sun summer nights. Matt’s sister Tryphena was in town this weekend and our friend Pagan came to dinner on Saturday night with this incredible salad. It was too good not to photograph and feature on Feedbag.

The freshness of watercress, parsley, mint, and romaine create a lovely bed for the richness of hazelnuts and compliment the sweetness of navel orange. The dressing is a happy marriage of citrus, vinegar, Dijon mustard, and olive oil.

This salad is an all around winner winner chicken dinner. Minus, the chicken of course. Your whole family will win at life this spring if you make this incredible salad, guaranteed.

Thank you Pagan!

Ingredients & Instructions from Pagan:

– 3 oranges supremed, juice from discarded parts reserved
– 1 bunch watercress, washed
– 1 small bunch parsley, coarsely chopped ( I would have used flat leaf but they were out)
– 4 sprigs mint or about 1.5 tablespoons loosely chopped- I might put in more if I did it again
– 1 core of 1 large head romaine, sliced thinly
– 1/2 cup chopped hazelnuts

– 1/4 cup orange juice
– 1/8 cup lime juice
– zest of 1/2 each lime and orange
– 3 Tablespoons red wine vinegar
– 1 Tablespoon dijon mustard
– 1 teaspoon honey
– about 1/3 cup olive oil
– salt & pepper to taste

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Written by Patrice Helmar

April 3, 2011 at 11:14 pm

Lentil Salad with Caramelized Onions, Shallot & Feta

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Lentil Salad

A warm lentil salad is a perfect meal or side on a cool winter night. These lentils are surprisingly flavorful and tender. The addition of bay leaves in the lentil cooking liquid brings a depth to the wonder legume. In fact, my boyfriend asked me if I cooked the lentils in my homemade chicken stock. Admittedly, I added a tablespoon of butter after cooking the lentils to make them a little more decadent. I think letting the lentils rest with the sauce pan lid on, after cooking and draining them is important for a managable tender texture. French green lentils are a little heartier than your basic red or green lentil. They’re French after all, so they’re going to be a little difficult to cook, but in my opinion, even more delicious.

Make sure to take the time to really caramelize your onion and shallot. The rich flavor of the browned shallot and onion mixed with lentils is unstoppable. Mixing in fresh herbs and a sharp feta or chevre makes this one of my all time favorite applications of the humble lentil. You might serve this dish over rice for a double carbo – bomb, or a mixture of fresh greens lightly dressed in a Dijon vinaigrette.

– 2 cups French green, washed and picked through
– 2 dry bay leaves
– 1/2 onion, thinly sliced, crosswise
– 1 shallot, finely diced
– 1 Tbsp olive oil
– 1 Tbsp butter
– fresh mint & basil, chiffonade
– salt & pepper to taste
– feta or chevre, crumbled

– Place clean lentils in a saucepan with enough water to cover them, about 3 inches.
– Add bay leaves and set to high heat, bringing to a boil.
– When lentils boil, reduce heat to medium and cover pan.
– Simmer lentils until cooked and tender, around 20 minutes.
– Drain lentils, if possible through the lid of the saucepan, remove bay leaves.
– Add Tbsp of butter, place lid back on lentils, let sit: stirring once or twice and adding a dash of salt while you finish prepping other ingredients.
– Caramelize onions and shallot on medium to low heat in a dash of olive oil with salt & fresh ground pepper.
– Stir onion & shallot mixture frequently, until nicely cooked through, and caramelized.
– Remove onions & shallots from heat and place in a small bowl.
– Chiffonade fresh basil & mint and mix together.
– Crumble feta or chevre.
– When all ingredients are prepped and ready to be assembled, pour lentils in a large serving bowl.
– Stir lentils and allow to cool another 5-10 minutes before adding all other ingredients.
– Serve with cherry or grape tomatoes as garnish, add a dash of balsamic or red wine vinegar if you want a little acidity.

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Written by Patrice Helmar

January 24, 2011 at 4:16 pm


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Tabouleh Salad

A traditional tabouleh in many countries has more parsley than bulgur. I was never served tabouleh in Turkey with any sort of goat or sheep’s milk cheese. The formula for this salad is a simple but time-honored tradition. In Lebanon, value is put on a prospective wife for her ability to finely chop parsley. I wonder what wave of feminism they’re on over there? Hard to say, as I’m not Lebanese and I’ve never been there. But it’s on my top 3 list of countries I’d love to visit based on cuisine alone.

Take the time to find or order a decent sumac or aleppo pepper to bring a little spice to the dish. Use the best olive oil you can find, if you’re holding out a can of the good Greek stuff, bust it out. Tabouleh, like hummus, ain’t nothing to mess with. This is my mid-winter version, where I couldn’t find a decent cucumber or tomato, or bushel of mint to save my life. If you have them available: use mint, cucumber, and tomato they’re all delicious integral parts of this salad. This version is a suitable substitute for any Alaskan in need of fresh produce, whole grain, and a healthy kick in the colon.


– 2 cups of bulgur
– 2 cups of warm or hot water
– 1 freshly squeezed lemon
– 1/2 to 1 cup of feta cheese, finely crumbled
– 1 head of parsley, finely chopped
– 2 tbsp of olive oil
– salt & pepper to taste
– 1 red pepper, finely chopped
– 1 yellow pepper, finely chopped

– Add warm/hot water to bulgur and let rest, stirring occasionally until wheat is tender and the water is integrated.
– Squeeze lemon over a strainer into bulgur mixture, add rest of ingredients, and gently mix well.
– Cover salad and refrigerate for an hour or two before eating. It’s even better on the second day!
– Serving with a dash of sumac or aleppo pepper and a drizzle of olive oil.

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Written by Patrice Helmar

January 11, 2011 at 4:05 pm

Spinach Salad with mint, feta, bacon, & pecans.

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Spinach Salad with mint, feta, bacon, & pecans

The salad before it was dressed and tossed.

I’m having dinner with some friends tonight and wanted to make the salad a little flashier. How can extra crispy diced turkey bacon hurt? How would a little bit of feta be detrimental? How could anyone not like toasted pecans and fresh mint? The nightly salads at the Haus of Feedbag are usually much simpler but since we’re taking our salad show on the road we jazz-handed it up a little. More on the fabulous dinner we had at our friend’s house, later.


10-12 grape tomatoes, halved
4-5 handfuls of organic baby spinach
1 head, rough chopped baby lettuce
5 sprigs of fresh mint, chiffonade cut
2 pieces of turkey bacon
1/4 cup of feta cheese, crumbled
1/2 cup of pecans, toasted
handful of grated baby carrots

Dressing: (this will be enough for more than one salad – refrigerate the remaining dressing)

3/4 cup of olive oil
1/4 cup balsamic vinegar
1/4 cup freshly squeezed lemon juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic
2 teaspoons of dijon mustard
1/4 teaspoon of dried thyme

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Written by Patrice Helmar

October 7, 2010 at 10:29 pm

The Coleslaw of Champions

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Coleslaw is one of those simple things that can either be great or totally harf worthy. This isn’t your traditional deli or picnic coleslaw, but a lighter and friendlier alternative. I added agave nectar instead of sugar, the juice of half of a lemon, and julienned some mint to bring a fresh swing to this favorite side.


1 1/2 cups shredded red cabbage
1 1/2 cups green cabbage
1/2 cup shredded carrot
2 – 3 stalks of fresh julienned mint leaves
2 Tbsps light sour cream
2 Tbsps half and half
2 Tbsps rice wine vinegar
1 1/2 Tbsps of agave nectar
1/2 tsp salt
1/2 fresh lemon, juiced
fresh ground pepper to taste
1 tsp toasted sesame seeds

Mix all ingredients and chill before serving.

Happy eating!

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Written by Patrice Helmar

August 18, 2010 at 5:51 pm

Tall Greek Salad

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I’m on a Jacques Pépin bender. I’ve been watching his PBS show online and reading his biography The Apprentice: My Life in the Kitchen. I already gushed on about my true undying allegiance for the Frenchman in my last blog entry so I’ll try to keep it at a minimum. Pépin is one of those people who love their craft so much that it’s infectious. It helps that he tells little stories while preparing food and has a happy sparkle in his eyes.

I promise my next entry will be something more original. But with food like Pépin’s, I hardly feel the need to apologize for overdoing it.

This recipe, from Pépin’s KQED website provides for 4 servings:

Lemon–Olive Oil Dressing
– 5 tablespoons extra-virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper

Greek Salad

Tomato Salad
– 4 tomatoes (each about 6 ounces), with stems attached
– 1 cucumber, unpeeled, cut into 1/4-inch-thick rounds
– 8 slices red onion, each about 1/8 inch thick and about the same diameter as the tomato
– About 4 ounces feta cheese, cut into 1/4-inch thick slices about the same diameter as the tomato
– About 24 olives (a mixture of black oil-cured and kalamata)
– 2 tablespoons fresh oregano leaves, for garnish

For the dressing: Combine all the ingredients in a small bowl and whisk together.

For the salad: Cut around the stems of the tomatoes with a paring knife and reserve the stem “caps” to place back on the tomatoes. Cut a small slice from the base of the tomatoes so they will sit flat after stuffing. Cut each tomato horizontally into 5 slices, each about 1/3 inch thick. (They should be cut and arranged so that the slices can be reassembled later.)

Place a bottom slice from each tomato in the center of each of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion and sprinkle with table salt and a little dressing. Place the second consecutive slice from each tomato on top of the first. Cover with some of the feta slices and spoon about 1/2 teaspoon of dressing over the cheese. Add the third slice of tomato and cover with cucumber slices, onion, and a little more dressing. Add the fourth tomato slice and cover with feta cheese and a dash of dressing. Finish by adding the last tomato slice, with the hole from the missing stem. Reinsert the stems for a nice presentation.

Divide the olives and any remaining cheese or cucumber among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with oregano leaves, and serve cool but not cold.

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Written by Patrice Helmar

July 13, 2010 at 7:02 pm