Skip to main content

Falldorf Salad

Tue, 10/29/2019 - 12:31

No need to feel guilty about this salad this time of year, everything is local except for the pecans.

Serves 4


4-6 cups arugula

1/2 cup thinly sliced mild onion

1-2 crisp apples, peeled, cored, and thinly sliced

3/4 cup toasted pecans 


Dressing made with your choice of vinegar, oil, salt and pepper. Just before serving, chop arugula coarsely, add other ingredients with dressing. Toss and serve.


Brazilian Chopped Salad

This salad has a few “exotic” ingredients.  I felt less guilty because I used mint from my garden.

Serves 4


1 can hearts of palm, drained and sliced 1/2 inch thick

12 oz. cherry or grape tomatoes, sliced in half

1 fennel bulb, cored, stems cut off, thinly sliced

1 ripe avocado, diced

1/2 small red onion, cut into thin slices

1/2 cup chopped fresh mint



1/4 cup olive oil

2-3 Tbsp. fresh lime juice

1 clove garlic, minced

1 tsp. honey

salt and pepper

Layer ingredients in large shallow bowl in order given, ending with mint. Put dressing ingredients in small jar and shake. Pour over salad just before serving and toss gently.



Baked Spaghetti Squash With Two Cheeses

Here is a recipe that can be made with all local ingredients. I think this came from a very old issue of Gourmet or Food and Wine magazine.

Makes 4 main course or 8 side dish servings


1 medium spaghetti squash (about 3 lbs.)

1 cup fresh parsley leaves

2 cloves garlic

3 oz. mozzarella cheese, cut into 1-inch pieces

3 oz. soft goat cheese

3/4 tsp. salt



To begin, either boil the whole squash for about 30 minutes or halve and bake, skin side up, at 375 for 45 minutes. When cool enough to handle, scrape out seeds, then scrape out spaghetti-like strands with a fork and place in large bowl.

Turn oven to 350, chop parsley and garlic, and add to squash along with salt and pepper. Place in buttered shallow 6-cup baking dish. Sprinkle cheese over the top (sometimes I use more) and bake for about 20 minutes. To finish, if desired, place under broiler to lightly brown the cheese topping. Serve immediately.

Thank you for reading . . . 
...Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.