You are browsing the archive for Course: Salad.

Egg Salad

March 5, 2015 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy

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Ingredients:
6 moderate eggs, steamed, peeled
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/3 cup finely diced celery
2 scallions, finely sliced
1 tablespoon parsley, minced
Salt and pepper
Bread, sliced radishes and lettuce, for serving
Method:
combine all ingredients in a shallow bowl. Using your hand and squeeze. season with salt and pepper.
Serve with lettuce and sliced radishes and bread to make sandwich.
  

Classic Caesar Salad

March 2, 2015 in Course: Main, Course: Salad, Skill Level: Easy

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Ingredients:
6 anchovy fillets packed in oil, drained
1 small garlic
Sea salt
2 egg yolks
3 tablespoons fresh lemon juice, plus more
3/4 teaspoon mustard
3 tablespoons olive oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
The Croutons
3 cups torn 1″ pieces country bread, with crusts
3 tablespoons olive oil
The Lettuce
3 romaine hearts, leaves separated
The Cheese
Parmesan, for serving
Preparation:
Combine together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tablespoons. lemon juice, and mustard. Adding olive oil whisk until thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
The Croutons
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce
Use whole leaves; they provide the ideal mix of crispness, surface and structure area. 
The Cheese
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
  

Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing

February 28, 2015 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:
3 tablespoons ginger, grated
2 garlic, finely chopped
2 limes
1/2 cup fresh lime juice
2 tablespoons vinegar
2 teaspoons sugar or honey
2 teaspoons soy sauce
1/2 cup finely chopped fresh cilantro leaves, divided
1/2 cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled
1 cucumber, peeled, seeded, halved
Salt
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water
Directions:
In a bow, combine ginger, garlic, lime juice, vinegar, sugar, soy sauce,cilantro leaves and peanuts and stir.
Cover and refrigerate for about 2 or 3 hours.
Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes.
Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes.
spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.
  

Epic roast chicken salad

January 5, 2015 in Course: Main, Course: Salad, Cuisine: Poultry, Skill Level: Moderate

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Ingredients:
For the roast chicken:
Olive oil
1 1/2 kg chicken, boneless
sea salt
freshly ground pepper
a bunch of thyme
1 lemon
400 g tomatoes
1 bulb of garlic
For the salad:
Olive oil
1 country loaf
6 rashers of smoked streaky bacon
200 g green beans, topped
1 tablespoon wholegrain mustard
cider vinegar
a bunch of flat-leaf or curly parsley, leaves picked
a bunch of mint, leaves picked
6 onions
Method:
Preheat your oven to 200°C/400°F/gas 6. Drizzle olive oil all over the chicken and sprinkle it with salt and pepper. Pick and scatter over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks. Pop the chicken into a roasting tray (roughly 25 x 32cm) and cook in the oven for 1 hour. Meanwhile, halve the tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath. Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.
Transfer the roasted chicken to a plate, cover with tin foil and leave to cool. Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.
Pile the meat into a large bowl and drizzle over any resting juices from the plate. Cook your green beans in boiling salted water for 5 to 6 minutes, until cooked but not squeaky when you bite them. Quickly drain and add them to the bowl of shredded meat, with 5 to 6 tablespoons of good-quality extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar. Chop up the parsley and mint leaves and finely slice the spring onions. Add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning if you like.
Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again. When it’s looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table.
  

Broccoli and Cheddar Casserole with Leeks

December 10, 2014 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Cuisine: Mediterranean, Skill Level: Easy

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Ingredients:
about 3 pounds broccoli
3 tablespoons olive oil
2 leeks, sliced
1/2 cup crushed saltine crackers
1/2 cup almonds, sliced
4 tablespoons unsalted butter, melted
freshly ground pepper
1/4 teaspoon cayenne pepper
cheddar cheese about 6 ounces
3 cups milk
1/4 cup flour
salt to taste
Method:
Preheat the oven to 400 degrees C. bring water in a pan and steam broccoli over high heat until crisp-tender about 5 to 10 minutes.
In a saucepan, heat the olive oil and add leeks and cook until softened. add flour and whisk over moderately high heat until bubbling and a paste forms about 2 minutes. then add milk and cook until bubbling. Remove from the heat and whisk in the cheddar and cayenne.season with salt and pepper.
Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top. In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.
  

Shaved Brussels Sprout Salad with Pomegranate and Mint

November 11, 2014 in Course: Dessert, Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

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2 cup pomegranate molasses
juice of one lemon
3 tablespoons olive oil
2 cups Brussels sporuts
2 tablespoons fint
2 cups pomegranate seeds
salt and pepper
In a shallow bowl, whisk togther all ingredients except Brussels sporuts, fint and set aside.
steam Brussels sprouts with salt and pepper.whisk mixture to Brussels sprouts and sprinkle mint onto the salad.
  

Fattoush Salad

November 5, 2014 in Course: Salad

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Of distinctive cuisines and filled with vitamins, which contains a lot of vegetables, and how to prepare easy and very soft, and their amounts are also simple and inexpensive which are considered the cuisines deployed in Lebanon.

 Ingredients:  

-4 tomatoes

-4 radishes

-2 option

-2 onions

-Small meanness

-2 garlic

-2 lemons

-A tablespoon of chopped parsley

-1 small hanging of fresh mint, chopped

A tablespoon of olive oil

A tablespoon of vinegar

Salt and seasoning

How to prepare:  

-we wash the radish and we cut into circles and we wash cucumbers, crust and take off seeds and we cut into small cubes.

-Wash tomatoes and cut it into small pieces to we cut lettuce and sliced ​​onions into circles, and also garlic.

-Put the the pot diced tomatoes, cucumbers, the onion circles, radish, parsley, mint, then season with salt and pepper and garlic.

-Then we add oil lemon juice and mix the batter.

-Progress “Fattoush Salad” in salad bowl is decorated with with paper mint.

http://blog-restaurant.blogspot.com

  
Avatar of Sophia

by Sophia

A healthy Salad

November 1, 2014 in Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy, Skill Level: Easy and Fast

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Ingredients:
1 cup uncooked quinoa
2 cup water
1 cup chopped carrot
1 cup sliced almond
1 cup dried cranberries
2 tablespoons parsley, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Directions:
Heat quinoa, water and salt. simmer about 15 minutes until tender.
Remove from heat and let it stand 5 minutes. Flutt it with fork, cool 15 minutes.
In a bowl, beat other ingredients. Serve warm or cover and refrigerate about 2 hours .
  

Asparagus Chopped Salad with Meyer Lemon Dressing

October 30, 2014 in Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Meyer Lemon Dressing
¼ cup freshly squeezed Meyer lemon juice (or 3 tablespoons freshly squeezed lemon juice)
1 tablespoon freshly squeezed orange juice
½ teaspoon finely grated lemon zest
1 tablespoon red wine vinegar
2 tablespoon prepared mayonnaise
1 heaping tablespoon whole grain mustard
2 teaspoons honey
Salt and freshly ground pepper
½ cup olive oil
Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
Salad
2 cups plus 2 tablespoons canola oil
2 pocket-less pitas, cut in half and each half cut into ¼-inch thick slices
Salt and pepper
16 spears fresh asparagus, trimmed
5 cups mesclun greens
½ pint grape tomatoes, halved
8 ounces aged white cheddar cheese, cut into ½-inch dice
1 English cucumber, cut into ½-inch dice
½ cup pitted and coarsely chopped black olives
1 cup canned chickpeas, drained, rinsed and drained again
1. Heat 2 cups of the canola oil in a medium saucepan over medium heat to 360 degrees F. Fry the pita slices, in batches, until lightly golden brown and crisp, turning once. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper. Repeat.
2. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces.
3. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with the pita chips.
  

CESTA DE ENSALADA

October 29, 2014 in Course: Salad

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En AQUESTA ocasions ens portem Una Amanida senzilla, de tot i que és Realitat Ell ens Què és voliem Ensenyar La Cistella A la col·locat HEM. Que de Sembla OS? Que és original de l’ONU, 1 mes de sempre?, La POTS utilitzar Paragraf Altres Plats.

Salutacions




INGREDIENTS:

1 Paquet de la Brisa de pasta
1 Ou
1 Enciam
Unes Fulles de Ruca
Formatge (A Aquest cas Granna Padano)
Serrà Pernil, (Si és Del bo Recordeu de convidar, que m’agrada Molt)

1r Tallem La Pasta de Brisa en els pneumàtics, els Quines anem entrellaçant Entre Elles, tal ES de Com Aprecia a la Foto.

2n Amb l’ajuda de bol de l’ONU, tallarem circumferències Unes.

3r Amb El Mateix bol, li donarem la volta i l’utilitzarem de motlle, Paragraf Donar-li-forma a la Cistella, el bol en si Quedarà Aletes Que Hagim forn la pasta.

4t El Pintem con ou, col·loquem i Mín Al Forn 200º UNS 15 minuts. Estar In Tant per Que No Se’ns Cremi la pasta, és Millor quedaràs-Una mica curts Que Cremar-la.

5è Tallem a els Ingredients Que Volem posar a la Cistella, prèviament ho amanim, i a els col·loquem sobre d’ella.


VINAGRETA DE MEL:

La vinagreta No et tapa secret, ÉS FACIL jo per Menys la Gent Que l’ha provat tapa Queixa en si, (Ja Es Que deu Ser perque Estan Convidats, Però No Sembla de nosaltres, ell, ell, ell)

4 cullerades d’Oli d’Oliva
2 cullerades de vinagre de poma
1 cullerada de mel
Sal i pebre Molt Recentment