Currently viewing the tag: "salad"
This recipe takes its inspiration from Crab Louis salad, but the dressing is a lightened version made with oil infused with shrimp shells. This oil is very aromatic and wonderfully evocative of the sea. This oil is a great flavor booster for pasta dishes, seafood soups, bouillabaisse, or light sauces for seafood such as a red pepper coulis.
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This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
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Tagged with: Bintje potatoes • cauliflower • Desiree potatoes • fish • lettuce • potatoes • red leaf lettuce • romano beans • salad • scallions • Spanish • vinaigrette
This is a celebration of Spanish products, and is great with big flavors such as the tuna in this salad. Try this dressing with grilled fish, poached chicken, shrimp, or vegetables like cauliflower or broccoli. If you do not have the confit garlic, you can leave it out or use a small amount of fresh garlic.
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This is for the Romaine, Roasted Beets, and Apricot salad, but would be a nice sauce for grilled chicken with grilled apricots, or pork chops. It would also be nice with a salad of butter leaf lettuces with apricots and a small round of fresh goat cheese rolled in bread crumbs and baked until golden served with toasts.
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Tagged with: apricot • beets • butter leaf lettuce • chicken • pork • romaine lettuce • salad • shallots • vinaigrette
Made to go on a potato salad, this will work with slaws and green salads as well.
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This is meant to be eaten as a salad course, but with a little tweaking of the ingredients it would make a nice topping for flattened out and grilled pork chops or chicken breast.
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Tagged with: arugula • blueberries • celery • cheese • chicken • collard greens • collards • lettuce • nuts • pork • red leaf lettuce • salad • vinaigrette
This salad is dressed with a variant of Basil Vinaigrette, hence the v.2 appellation. It has no garlic since the scallions provide enough allium “funk”, and uses white wine vinegar rather than white balsamic for a little more snap. Lastly, it uses olive oil in addition or instead of a neutral oil to round out the flavors.
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This dressing is meant to go with Salad of Romaine Hearts with Cherry Tomatoes and Scallions. This dressing would be good as a sauce for pork chops or grilled halibut as well.
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Tagged with: basil • cherry tomatoes • dressing • fish • pork • romaine • salad • scallions • vinaigrette
For this salad, you want to use a softer lettuce such as a butter lettuce or green or red leaf. It works better with the blueberries, as something crunchier, like romaine, might overwhelm the berries texture and flavor. The dressing uses basil as the herb, but you could try mint instead. A little arugula would work well, but go lightly or the sharpness could drown out the other ingredients.
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Tagged with: arugula • basil • blueberries • butter lettuce • lettuce • Meyer lemon • mint • pork chops • red leaf lettuce • salad
This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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Tagged with: carrots • celery • dressing • honey • kale • potato salad • potatoes • radishes • salad • vinaigrette
Use this dressing with salads that have tomatoes, and add a little mozzarella to echo a Caprese salad, or use it when you have lettuces that have a tinge of bitterness to them such as romaine, escarole, or radicchios. This would be a nice easy sauce with fish or toss boiled shrimp in it and chill for a cold shrimp salad.
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Another “cool” and fragrant dressing. Try it with a salad of romaine and blanched turnips. It also goes with grilled fish and shrimp, and would be a good dip for grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, whether raw or cooked.
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Tagged with: chicken • cilantro • dressing • fish • lamb • marjoram • mint • romaine lettuce • salad • shrimp • summer squash • turnips • vinaigrette
This dressing has more garlic than usual, and was made with grilled vegetables in mind, but will work for milder greens if you have a yen for garlic. Still, this is not really strong as garlic dressings go. If that is what you want, just add more garlic cloves.
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This salad combines smoky grill flavors with fresh vegetable crunch, and drapes it all in a mildly garlicky dressing. The little bit of cheese on top rounds out the interplay between the slight sharpness romaine and summer squash have, while the grilling of the two helps to emphasize the sweetness the underlies these two vegetables.
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This dressing was made to go with the Strawberry Spinach Salad, but will work to dress other things as well. This would work well on a salad of arugula, mizuna, mei quin, and mushrooms, or would be nice on grilled fish or pork skewers. Just remember to go easy with the sesame oil. Use just enough to detect it, but not enough to flat-out taste it. The same with the soy sauce.
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This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert meets the cheese course. The basil syrup called for in the recipe was developed originally for making grown-up sodas.
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Here is my take on the bistro classic of frisee salad scattered with lardons (thick batons of crispy chewy bacon) and topped with a poached egg. There are not a lot of components to this dish, so use the freshest eggs and good quality thick cut or slab bacon. Note that this recipe serves two rather than the usual 4 due to the fact that unless there are two heads of frisee per box, or they are really large heads, that is how much the average frisee will serve.
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This simple syrup was developed for adult flavored sodas, but has other functions as well. It can be used to flavor a dessert “salad” of strawberries and mozzarella a la a Caprese salad, or use it in cocktails or salad dressings. With herbs in the mint family (if it has a square-ish stem it is in the family) you must be careful not to over-steep or you wind up with a bitter taste. Start checking flavor at seven minutes, as eight is the magic number when making a tea with dried mint. Basil and fresh mint can often go longer. Although the anise and fennel are optional, they are there to compound and emphasize the flavors of the basil.
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A classic dressing for Frisee au Lardons (Curly Endive with Bacon and Poached Egg), a bistro classic. Here the dressing is lightened up a bit using more oil than bacon fat. This dressing is also good on spinach, especially if warmed up a little bit.
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Another version of a classic pairing, using blood oranges this time. If blood oranges are not in season, just use another orange or tangerine. The oranges are cut into “suprêmes”, or filets, rather than just rounds as they are more uniform and easier to eat. A mandolin is helpful for shaving the fennel.
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This quickle is meant to show off the colors of the carrots to their best effect, and allow the taste differences of each to still show through. Since some red carrots are only red as far as the skin, this method of cleaning preserves the color and renders the carrots clean and safe. This recipe uses cilantro and coriander seed because the idea of keeping it all in the family appeals to me, but you could use other herbs as long as it is subtle. Using low acid vinegar- around 4 to 5% or 40 to 50 grain- such as rice or white balsamic is easy and preserves the flavors of the carrots. You can dilute other vinegars with water to get to this number if you wish. Stronger vinegar will need more sugar to balance the flavors. You will want a mandolin to make this easy.
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This dressing goes with the Fennel and Blood Orange Salad. If blood oranges aren’t in season, use another orange. The use of fennel oil and orange blossom water add depth of flavor and emphasis to the salad ingredients. Using orange blossom water this way is inspired by Moroccan cuisine where it is sometimes drizzled on a dish at the last moment to add aroma. If you do not have this or the fennel oil, don’t worry, the dressing will still be quite good.
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Paper thin slices are key to success with this salad, so use your sharpest knife for the lemons and a Ben-Riner or mandolin for the radishes. If you do not have Meyer lemons, Eurekas will work if they are ripe, so look for deep yellow and fragrant ones.
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Tagged with: arugula • butter lettuce • lemon • Meyer lemon • mizuna • oak leaf lettuce • radishes • red radishes • salad • vegetarian • vinaigrette
This dressing was designed for the Radish Meyer Lemon Salad, but would go well with many other things. Perfect with shrimp or grilled swordfish, or grilled chicken or asparagus. Nice on fava beans too. If you want to keep this dressing for more than a couple days, strain it through a fine mesh strainer to remove the mint shreds which will discolor and start to taste swampy after a couple days.
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This is the simplest of the various versions of this dressing, and is perfect for Celéri Rémoulade (Celeriac, or Celery Root Remoulade).
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