SALADS FROM AROUND THE WORLD
(Get Up, Stand Up coffee)
WHAT YOU’LL FIND IN CHAPTER NINE
RADISH AND STRAWBERRY SALAD WITH COFFEE VINAIGRETTE
MANGO, BLACK BEAN, AND AVOCADO SALAD
COFFEE-INFUSED CHINESE CHICKEN SALAD WITH MANDARIN ORANGE–CASHEW DRESSING
WATERMELON, FETA, AND CUCUMBER SALAD
INDIAN COUSCOUS SALAD WITH COFFEE VINAIGRETTE
LO MEIN SALAD WITH COFFEE-PEANUT DRESSING
Coffee, when it is full-bodied and rich, like our Get Up, Stand Up coffee, contributes a lively flavor to a variety of crisp, colorful salads. In traditional vinaigrettes, coffee enhances the olive oil, the vinegar, and the fresh herbs in a very refreshing way. Tossing a green salad with a coffee-flavored vinaigrette lends an extra-special flavor to even the most ordinary of lettuces.
Grain salads, too, benefit from the hearty flavor of coffee. From an unusual Radish and Strawberry Salad with Coffee Vinaigrette to a colorful Mango, Black Bean, and Avocado Salad that will make you think you’re in tropical paradise, these salads rely on fresh, colorful ingredients and are easy to pull off without a lot of effort.
Salad making is generally a low-stress cooking activity. Dressings can be made ahead of time, and greens can be washed, dried, and crisped well in advance. If you are making a salad that relies on pasta or whole grains, the main ingredient often can be prepped ahead and chilled until serving time. So get ready to reimagine your usual salads—and try some of these delicious options.
◁ RADISH AND STRAWBERRY SALAD WITH COFFEE VINAIGRETTE
YIELD: 4 SERVINGS
Fresh ginger, coconut vinegar, a splash of coffee, and Dijon mustard make for a piquant dressing that is perfect tossed with fresh vegetables. Thanks to the red radishes, strawberries, and red onion, this salad is extra colorful and a feast for the eyes as well.
INGREDIENTS
FOR VINAIGRETTE:
1 TEASPOON DIJON MUSTARD
1 TABLESPOON (15 ML) AGAVE NECTAR
JUICE OF 1 LIME
1/4 CUP (60 ML) COCONUT VINEGAR
1/4 CUP (55 G) COCONUT OIL
1/4 CUP (60 ML) BREWED, COOLED GET UP, STAND UP COFFEE
1 TEASPOON MINCED FRESH GINGER
FOR SALAD:
2 LARGE RADISHES, TRIMMED AND SLICED THIN
1/2 PINT (138 G) RED AND YELLOW CHERRY TOMATOES
1 PINT (290 G) STRAWBERRIES, WASHED, DRIED, HULLED, AND QUARTERED
1/4 RED ONION, SLICED THIN
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 POUND (454 G) FRESH BABY SPINACH LEAVES OR OTHER FRESH GREENS, WASHED AND DRIED
FRESH HERBS, CHOPPED, FOR GARNISH (OPTIONAL)
DIRECTIONS
TO MAKE THE VINAIGRETTE:
In a medium-size bowl, whisk the mustard, agave nectar, lime juice, coconut vinegar, coconut oil, coffee, and ginger.
TO MAKE THE SALAD:
To the vinaigrette, add the radishes, cherry tomatoes, strawberries, and red onion. Toss until everything is well coated with dressing. Season with salt and pepper.
In a large serving bowl or decorative platter, arrange the spinach. Mound the dressed vegetables in the center. Garnish with chopped herbs, if desired. Serve immediately.
TIP: MAKE THE DRESSING UP TO 1 DAY IN ADVANCE AND REFRIGERATE IT, COVERED. TOSS WITH THE VEGETABLES JUST BEFORE SERVING.
◁ MANGO, BLACK BEAN, AND AVOCADO SALAD
YIELD: 4 SERVINGS
The south-of-the-border flavor of this salad is enhanced by coffee—just enough to mellow and enrich the lively dressing.
INGREDIENTS
2 LARGE FRESH MANGOS, PEELED, PITTED, AND DICED
2 (14-OUNCE, OR 396 G) CANS BLACK BEANS, RINSED AND DRAINED
2 HASS AVOCADOS, PEELED, PITTED, AND DICED
1/2 PINT (138 G) RED AND/OR YELLOW CHERRY TOMATOES
2 CLOVES GARLIC, MINCED
1 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED, DIVIDED
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
1/4 CUP (60 ML) COCONUT VINEGAR
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1 MEDIUM-SIZE RED ONION, JULIENNED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1/2 POUND (225 G) FRISÉE, WASHED AND DRIED, OPTIONAL
LIME WEDGES, FOR GARNISH, OPTIONAL
DIRECTIONS
In a large bowl, combine the mangos, black beans, avocados, cherry tomatoes, garlic, half of the cilantro, olive oil, coconut vinegar, Marley Coffee Spice Blend, and red onion. Toss very well. Season with salt and pepper.
Arrange the frisée on a large platter or in a large serving bowl. Arrange the salad on top of the frisée. Garnish with the remaining cilantro and lime wedges.
TIP: DICE THE MANGOS AHEAD OF TIME IF YOU LIKE, BUT WAIT UNTIL THE LAST MINUTE TO PREP THE AVOCADOS SO THEY RETAIN THEIR COLOR AND FLAVOR.
COFFEE-INFUSED CHINESE CHICKEN SALAD WITH MANDARIN ORANGE–CASHEW DRESSING
YIELD: 4 SERVINGS
When paired with other assertive ingredients, such as fresh ginger and rice wine vinegar, the coffee in this dressing delivers a punch of lively flavor. Crunchy, colorful, and satisfying, this festive main course is loaded with vegetables.
INGREDIENTS
FOR DRESSING:
1/2 CUP (120 ML) EXTRA-VIRGIN OLIVE OIL
1/2 CUP (57 G) CANNED MANDARIN ORANGE SEGMENTS, DRAINED
1/2 CUP (69 G) CASHEWS
1/4 CUP (60 ML) AGAVE NECTAR
1/4 CUP (60 ML) BREWED, COOLED GET UP, STAND UP COFFEE
2 TABLESPOONS (30 ML) SESAME OIL
2 TABLESPOONS (30 ML) RICE WINE VINEGAR
1 SHALLOT, DICED
1 CLOVE GARLIC, MINCED
1 TEASPOON CHOPPED FRESH GINGER
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR SALAD:
1 TABLESPOON (15 ML) LOW-SODIUM SOY SAUCE
1/2 TEASPOON SESAME OIL
4 (4-OUNCE, OR 115 G) PORTIONS OF BONELESS, SKINLESS CHICKEN BREASTS
2 HEADS ROMAINE LETTUCE, WASHED AND PATTED DRY
1 CUP (70 G) JULIENNED NAPA CABBAGE
1 SCALLION (WHITE AND LIGHT GREEN PARTS), CHOPPED
1/4 CUP (40 G) JULIENNED RED ONION
1/4 CUP (18 G) JULIENNED RED CABBAGE
1/4 CUP (28 G) SHREDDED CARROT
1/4 CUP (16 G) HALVED SNOW PEAS
1/4 CUP (37 G) EDAMAME, THAWED IF FROZEN
1 TEASPOON BLACK SESAME SEEDS
DIRECTIONS
TO MAKE THE DRESSING:
In a blender, combine the olive oil, mandarin oranges, cashews, agave nectar, coffee, sesame oil, rice wine vinegar, shallot, garlic, and ginger. Blend at medium speed for about 2 minutes, or until all ingredients are well incorporated. Season with salt and pepper. Cover and set aside.
TO MAKE THE SALAD:
In a medium-size bowl, combine the soy sauce and sesame oil. Add the chicken and turn to coat.
Preheat a grill pan over medium heat. Grill the chicken for about 3 minutes per side, or until cooked through with no pink remaining. Set aside.
In a large bowl, combine the romaine lettuce, napa cabbage, scallion, red onion, red cabbage, carrot, snow peas, edamame, and sesame seeds. Slice the chicken and add it to the bowl. Toss the salad with the dressing. Divide the salad among 4 large bowls.
TIP: IF YOU PREFER, SERVE THE DRESSING ON THE SIDE AND LET EVERYONE ADD AS MUCH AS THEY LIKE.
WATERMELON, FETA, AND CUCUMBER SALAD
YIELD: 6 SERVINGS
A colorful and zesty salad that begs to be made in summer, when tomatoes and watermelons are at their peak. This has a lovely champagne vinaigrette subtly enhanced with a hit of richly flavored coffee.
INGREDIENTS
3 TABLESPOONS (45 ML) EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS (30 ML) CHAMPAGNE VINEGAR
2 CLOVES GARLIC, MINCED
1/2 TEASPOON KOSHER SALT
FRESHLY GROUND BLACK PEPPER TO TASTE
JUICE OF 1/2 LEMON
GRATED ZEST OF 1 LEMON
2 TABLESPOONS (26 G) SUGAR
1/4 CUP (60 ML) BREWED, CHILLED GET UP, STAND UP COFFEE
4 FRESH MINT LEAVES, CHOPPED
3 FRESH BASIL LEAVES, CHOPPED
2 CUPS (300 G) CHERRY TOMATOES
1/2 MEDIUM-SIZE SEEDLESS WATERMELON, SEEDED AND DICED
1/2 POUND (225 G) ARUGULA, TRIMMED AND TORN INTO BITE-SIZE LEAVES
1 EUROPEAN CUCUMBER, SLICED THIN
1/4 SMALL RED ONION, SLICED
1/4 CUP (38 G) FETA CHEESE, CRUMBLED
DIRECTIONS
In a large serving bowl, whisk the olive oil, vinegar, garlic, salt, pepper, lemon juice, lemon zest, sugar, coffee, mint, and basil until thick and creamy.
Add the tomatoes, watermelon, arugula, cucumber, and red onion. Toss gently so the dressing coats all the ingredients. Top with the feta cheese.
TIP: THIS DELICIOUS SALAD IS BEST SERVED SOON AFTER BEING MADE, BUT THE DRESSING CAN BE PREPARED AHEAD OF TIME.
◁ INDIAN COUSCOUS SALAD WITH COFFEE VINAIGRETTE
YIELD: 4 TO 6 SERVINGS
Coffee brings out the best in this exotic and colorful salad, which is delicious served with your favorite chicken or seafood dish.
INGREDIENTS
3 CUPS (705 ML) VEGETABLE STOCK OR BROTH
1 HEAPING TEASPOON (1 G) SAFFRON THREADS
PINCH SALT
6 TABLESPOONS (90 ML) EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 POUND (454 G) ISRAELI COUSCOUS
2 TABLESPOONS CURRY POWDER
8 YELLOW CHERRY TOMATOES, HALVED
8 RED CHERRY TOMATOES, HALVED
1/4 RED ONION, DICED
1/4 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1/3 CUP MICROGREENS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
RAINBOW MICROGREENS, FOR GARNISH (OPTIONAL)
DIRECTIONS
In a large saucepan over high heat, bring the vegetable stock to a boil. Stir in the saffron, salt, and 3 tablespoons (45 ml) olive oil. Add the couscous, stir, reduce the heat to low, and cook for 5 minutes. Drain the couscous through a fine chinois. Transfer it to a large serving bowl.
Add the curry powder, yellow and red tomatoes, red onion, cilantro, Marley Coffee Spice Blend, and microgreens. Toss with the remaining 3 tablespoons (45 ml) olive oil. Season with salt and pepper. Refrigerate for at least 30 minutes before serving. Garnish with rainbow microgreens, if desired.
NOTE FROM ROHAN MARLEY
THE MOST IMPORTANT THING ABOUT COFFEE IS UNITY. WHEN YOU CAN BRING WORLDS TOGETHER THROUGH COFFEE AND THROUGH COOKING, THAT’S IMPORTANT. BEING IN THE COFFEE WORLD, I GET TO TRAVEL TO COFFEE FARMS ALL OVER THE WORLD, AND SO I UNDERSTAND THE BENEFITS OF COFFEE FROM AN ECONOMIC AS WELL AS A SOCIAL PERSPECTIVE.
◁ FRIED PLANTAINS
YIELD: 4 TO 6 SERVINGS
This is a delicious, hearty addition to a variety of meat and poultry-based meals, and it’s incredibly easy to make.
INGREDIENTS
1/2 CUP (109 G) COCONUT OIL
2 LARGE, RIPE PLANTAINS, PEELED AND SLICED
KOSHER SALT TO TASTE
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
DIRECTIONS
In a large, heavy skillet or sauté pan over medium-high heat, heat the coconut oil until very hot. Carefully place the plantain slices in the oil, and sear them for about 2 minutes per side, or until they start to color. Transfer to a serving platter, sprinkle with salt and Marley Coffee Spice Blend, and serve hot.
◁ LO MEIN SALAD WITH COFFEE-PEANUT DRESSING
YIELD: 4 SERVINGS
Dress this crunchy, colorful Asian noodle salad with coffee-infused dressing and serve as a light lunch or dinner side. This make-ahead dish is ideal for picnics, too.
INGREDIENTS
FOR DRESSING:
4 TABLESPOONS (65 G) PEANUT BUTTER
1/4 CUP (60 ML) SESAME OIL
1/4 CUP (60 ML) LOW-SODIUM SOY SAUCE
1/4 CUP (60 ML) BREWED, COOLED GET UP, STAND UP COFFEE
2 TABLESPOONS (40 G) HONEY
JUICE OF 1 LIME
1 TEASPOON MINCED FRESH GINGER
FOR SALAD:
1 TABLESPOON (15 ML) SESAME OIL
1 POUND (454 G) LO MEIN NOODLES
1 CUP (70 G) SHREDDED RED CABBAGE
1/4 CUP (25 G) SLICED SCALLIONS
1/4 CUP (37 G) EDAMAME, THAWED IF FROZEN
1/2 CUP (55 G) SHREDDED CARROT (ABOUT 1 LARGE CARROT)
2 TABLESPOONS (16 G) SESAME SEEDS
FRIED WONTON CRISPS
DIRECTIONS
TO MAKE THE DRESSING:
In a small bowl, whisk the peanut butter, sesame oil, soy sauce, coffee, honey, lime juice, and ginger for 1 minute, or until the dressing is emulsified.
TO MAKE THE SALAD:
Bring a large saucepan of water to a boil over high heat. Add the sesame oil and lo mein noodles. Cook the noodles according to the package directions—typically for about 5 minutes. Drain the noodles and run them under cold water. Drain again. Transfer to a large serving bowl.
Add the red cabbage, scallions, edamame, carrot, and sesame seeds. Pour on the dressing and toss gently until the noodles are completely coated. Top with fried wonton crisps.
TIP: SERVE THIS SALAD IMMEDIATELY OR REFRIGERATE IT FOR UP TO 1 DAY. REMOVE THE SALAD FROM THE REFRIGERATOR ABOUT 1 HOUR BEFORE YOU PLAN TO SERVE IT.
