Currently viewing the tag: "salad"

Here’s a salad where textures, flavors, and colors all play off one another. Even the beets join in as the different color beets are seasoned with different types of vinegar. The dressing is a light creamy (yogurt) dressing flavored with garlic chives. The flavor and aroma are redolent of garlic, but do not have the heat of clove garlic.

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Although people think the idea is strange, people always like the savory waffles once they try them. Anytime I cook grains, I always make a little extra and freeze it for recipes like this one. This recipe utilizes another recipe that was a stand-in for another recipe. It is always fun to watch the progression of some dishes. This recipe works for brunch, or as an interesting dinner salad, or you could have it alongside some protein for a light dinner. It is important to the success of this dish that the waffles be hot and crisp.

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Bright and flavorful, this salad is easy to dress up and turn into a light main course with the addition of a can of tuna, croutons, olives, etc.

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Be sure to start this enough ahead of time for the radishes and turnips to soak in ice water for at least a half-hour. This helps tame some of the bite, and yields nice crisp slices.

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This is for a salad featuring crisp shaved radishes and turnips, but would be great on cold poached salmon, or hot grilled salmon. Try it with shrimp, or a Mediterranean themed poached chicken salad with arugula, frisée, etc. Although the recipe calls for Meyer lemons, you can use Eurekas. Just watch for the level of tartness.

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Another kale salad, and I think it’s a good one. The process of crumpling the kale does something that makes the kale sweeter, and the beets match the earthiness of the kale. The cucumbers add a nice hit of cool moisture that goes well with the dry salt flavor of the pistachios.

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Sometimes simple is best. If you want to add a little more dimension to this, New Natives grows broccoli microgreens which perfectly straddle the line between arugula and almond, and will add loft to the salad. Gorgonzola Dolce is a sweeter version of Gorgonzola, but if you cannot find it, just use Gorgonzola.

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This salad is a contrast of textures and flavor elements. Soft butter lettuce and crunchy radish. Bright clean flavors of radish and lettuce against the smoky charred notes of earthy funk laden scallions. This is nice with a big slab of well toasted country rye bread with plenty of really good butter on it flecked with large crystal salt such as Murray River or Sel de Guerande.

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Here’s a nice crunchy salad with some tang to spark the appetite when it is hot. This salad would be good as a foil to fatty grilled meats.

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Strawberries have enough tartness to stand out in a salad. The ones you want are the ones that have a little firmness to them still, not the really soft ones.

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This dressing is for a salad of soft lettuces and strawberries, but would go with cold pasta salad with tomato and cucumber, with cold chicken for a hot summer day, poached salmon hot or cold, or something with cabbage or kales, as well as salads made up of Romaine or Little Gems.

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Simple in make-up, but the flavors are refreshing and the contrasts of cold and warm and crisp and succulent make for an enjoyable salad. The dressing is made from the butter and oil used to roast the radishes, and are infused with fresh basil flavor.

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This dressing is to with the Arugula, Dried Apricots, and Pistachio salad, but it can be used with other components as well. Try with Butterleaf or oak leaf lettuces with plenty of sprouts.

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This salad originated as a substitute for the salad that goes on Elephant Ears (see recipe on site), but has found its way onto grilled chicken, crisp multi-grain or mochi waffles, toast, mixed with seared scallops, and used as a side salad. Switch to hazelnuts and use hazelnut oil, do the same with almonds. Use fresh apricots when you find some that are fragrant, flavorful, but still a little firm.

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This salad of sharp and/or bitter greens is cut with a sweet-ish dressing made with port wine as part of the base, along with roasted almond oil to link to the nuts and the microgreens. If you can’t find the broccoli greens, use some others, but the broccoli micros from New Natives have a wonderful sweet and nutty flavor cut with a bit of sharpness that is perfect here. This salad would be good with rich foods or simple dishes such as a roast chicken cooked with little other than salt and pepper, some oil or butter rubbed on and maybe thyme. It will also play well with roast winter squash dishes.

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A salad with some substance, and a good amount of crunch. If you can grill over wood, the salad will taste even better with a bit of smokiness. Be sure not to cook the squash and lettuce through. Your Little Gems just want some charring, and the squash wants only to be cooked until no longer raw and a bit charred outside. This salad could be a starter, part of a mezze/antipasti table, or buffed up with some other vegetables and some proteins to make for a light dinner.

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Simple, basic, and full of flavors. Eat this as a salad off a plate or pile it onto very hot crostini so the heat can melt the cheese a little and wilt the arugula. Use using oil with a soft bite but big fruity flavor is a good idea here so it softens the bite of the arugula and doesn’t mask the nuttiness of the favas.

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When you want the refinement and acid of sherry vinegar, but want a little sweetness too, this is the dressing.

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A riff on what seems to me a natural combination of flavors. The orange chases the beets chases the avocado chases the lettuces chases…The dressing sets everything off as well as ties all the flavors together gently.

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This dressing was concocted for the Arugula, Radish, and Strawberry salad originally, so calls for good quality ingredients as well as a neutral flavored oil such as grapeseed.

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Early crop strawberries have a tart edge while still being sweet. This creates an interplay with nutty spicy arugula, and the sharpness of the radish is first mitigated by a short ice-water bath, and then the sweetness of the berries.

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Simple, yet full of flavor and wonderful contrasts. The grilled lemon dressing really brings things together in a way that a non-grilled lemon dressing will not.

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This salad has plenty of crunch along with lots of flavor thanks to the quickled leeks, arugula, and dressing. You could add beets and/or a cheese like feta along with some pistachios maybe, but don’t add too many extras or the salad will become confusing to the palate and the flavors will be muddied.

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The lettuces used here are what was used for this recipe originally, but other choices will work as well.

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The peppery notes of the cress and rocket play up the sweetness of the beets. The shreds of Little Gems add crunch and loft to the salad, while the orange in the dressing adds a bright note with some sweetness to marry with the beets and contrast with the nutty peppery cress and rocket. If you wish, you can serve the salad without the lettuce and use a standard Balsamic Vinaigrette. Use this as an accompaniment to things like steaks or roast chicken. You could also serve it alongside (or in the cup of the cap) roasted Portobello mushrooms. If you wanted you could add orange suprêmes to the salad just before serving.

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An autumnal salad that is pretty to look at and tastes of the coming season. The ingredients act as foils and links all at the same time, and form a sort of flavor merry-go-round with each other. If you wish, you can add diced apples for more sweetness and crunch to the salad. See the “option” in the recipe.

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Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.

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A paean to late lasting summer bounty. Although the salad is like a lot of the Moroccan inspired ones posted before, this could be combined with lettuce if you wanted. It could also be piled onto toasted flat breads or grilled slabs of some crusty sturdy bread like a ciabatta or the like.

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This dish uses vanilla paste for a twist on an old favorite along with the nectarine, but it is worth having a jar of the paste around as it makes a great “secret ingredient” to have around. Try it as part of a rub for pork tenderloin with a coffee sauce, or use it with shellfish such as shrimp, scallops, and lobster.

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You can make this dressing with whatever peppers you wish, but avoid mixing colors or risk winding up with an unappetizing shade of blech. Also, if you use spicy peppers and this is a dressing for a salad, consider using some mild peppers in there to mitigate the heat. If you are making this as a condiment to drizzle onto a plate, go for it.

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