Currently viewing the tag: "salad"
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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Tagged with: Corno di Toro peppers • dressing • padron peppers • peppers • salad • shishito peppers • vinaigrette
This is a salad built on other components made earlier, such as quickles and grilled peppers. The cold crunchy vegetables and vinegar are perfect for appetites flagging in the heat.
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Tagged with: carrots • lettuce • little gem lettuce • nuts • peppers • quickles • salad • Tokyo turnips • tomatoes
Poaching the salmon the night before makes this a quick dish to assemble after work or if company is coming and you want to spend time with them rather than the stove. Actually, pretty much all the prep can be done the day prior, and all you do is assemble things just before serving. Since this can be a knife and fork type salad, you can leave the lettuce in leaves if you wish instead of tearing them into bite-sized bits.
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The beans get cooked and dropped into a dressing while still hot so they absorb lots of flavor. The tomatoes add bright notes to the salad while the lettuce texture plays well with the other elements. The beans could be made a day or two ahead, and would easily mix into other preparations.
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Tagged with: butter lettuce • celery • cranberry shelling beans • lettuce • salad • shelling beans • tomatoes
This is one of those salads similar to the Moroccan type, where there is no lettuce, the dish can be served to start a meal or as a side, or can make part of a light supper with a little soup and a more traditional salad of lettuces. Next time you are out for Chinese or Japanese food and they have the better quality bamboo chopsticks that are almost pencil thick, ask for a set to use for dishes like this, where you need to slice down without cutting all the way through something.
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Fattoush, often considered Lebanese in origin, is one of those ubiquitous salads found pretty much anywhere flatbread is eaten and tomatoes grow. Like the Italian salad called Panzanella it was probably a way to not waste bread after it had gone stale. Of many iterations, the two constants it seem to be flat bread and tomatoes. The greens vary from romaine to butter lettuce to arugula to none at all. Cucumber? Peppers? Radishes? Some use pomegranate seeds, some have pomegranate syrup in the dressing, while some have none. Like so many dressings of the Middle-East, this one is “slack”, meaning it is not a fully emulsified vinaigrette, so be sure to mix it up one more time just before pouring it on.
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A slightly chunky vinaigrette with a bright, funky aroma, this dressing works on salads and is excellent as a topping for grilled fish such as snapper, tilapia, or halibut. Use with pork medallions, chicken with cumin and oregano, or even on noodles like ramen tossed with vegetables and leftover shredded meat.
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Another item inspired by a trip to a taqueria. This time it was a plate of tacos, with the charred meat, lettuce, tomatoes, and green onions that led to this. I really like the surprise of grilled lettuce with the hot/cold contrast and the play of flavors the lettuce gains from the light charring from the grill. There are plenty of fun options that can be added to the salad listed to add interest as well. Having a spritzer for your oil makes this dish simpler, and keeps it lighter.
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Tagged with: cheese • cherry tomatoes • cilantro • little gem lettuce • salad • scallions • tomatoes
I like to make berry infused vinegars which I use as parts of marinades or sauces, and of course I also use them for salad dressings. When using them for dressing, I tend to either use them to contrast with sharper, bitter leaves such as escarole, dandelion, rocket, and the like, or I pair them with more delicate lettuces and then add some fruit and or nuts to the mix. I could see a salad of butterleaf lettuces with strawberries, slivered roasted almonds, and maybe a little bit of crumbled blue cheese with a strawberry vinaigrette made with the vinegar, a little agave syrup, some shallot, a little ginger juice, black pepper, and a light oil such as grapeseed with a touch of almond oil. Garnish the salad with candied ginger bits and a little black pepper that has been dry roasted in a pan-this neutralizes much of the heat and leaves the pepper fruity-and freshly cracked.
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This dressing goes with a salad of strawberries, lettuce, and pepitas, as well as with a dice of corn, red onion, bell peppers, and cilantro. Sauté it or use raw and dress with this vinaigrette. Use this vinaigrette to dress fish tacos or pulled pork sandwiches. Although the roasted garlic is an extra step, the flavor really is subtler than raw garlic, and the roasted garlic adds a creamy texture to the dressing.
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Sometimes I have artichokes and am not sure when I will get them into a menu, so I will just cook them when I get the chance whether I intend to serve them at that moment or not. They are good cold, can be re-heated, or worked into something else, as happened here. The combination of artichoke and potato is a great one, especially with sweet waxy potatoes such as Yukon Golds or a fingerling type. This salad would be good with some cauliflower florets blanched and dressed while hot, then cooled and added in.
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Tagged with: artichoke • basil • butter lettuce • carrots • lemon • lettuce • pepper cress • potatos • salad
This salad is indeed inspired by traditional tabbouleh, and resulted from a hurried “tour du fridge” one night. For the cucumber, be sure to avoid any with waxed skin, or peel it, especially if the skin is thick. Smaller Japanese cucumbers are ideal. Any squash will do, but Costata Romanesco or Cousa are great because they take on color without getting mushy or bitter better than most other summer squash, and this salad is about the contrast between the chewy farro and the crisp cucumber and squash.
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Another dish in the Moroccan “salad” style. If you wanted to make it more of a Western style salad with lettuce, use romaine. Remove the darker outer leaves and cut the pale inner leaves across the length into thin ribbons and lay them down as a bed for the carrot ribbons. A Ben Riner or mandolin is best to make this recipe, but if you do not have one, slice the carrots on a diagonal with your sharpest knife, or use a really sturdy peeler.
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Meant originally for Salad of Butter Lettuce, Beets, and Broccoli, this is a simple and very versatile dressing. Goes well with earthy foods, or anything bland that needs a little perking up without overwhelming the base food.
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Here is a simple yet flavorful dressing perfect for beets or other earthy elements in salads. It would go well with Middle Eastern spiced foods, or make a nice chicken salad. Although it says “Creamy” in the title, there is not much, and it is yogurt or mayonnaise based on your preference. The yogurt will be a little more tart and bright, the mayo makes for a lighter and subtler dressing.
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This recipe calls for a sweet mustard spiked dressing, but this combo would really well with an orangey-creamy dressing such as Creamy Orange Dressing (see recipe) or Orange Poppyseed Cream Dressing (see site for recipe). If using an orange based dressing, try adding pistachios or almonds instead of sunflower seeds.
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Very simple but satisfying. A little char, cool bits contrasting with warm bits, crunchy and silky. The garlic dressing has the perfume and taste of garlic, but none of the heat. The “Grilled or Creamy” refers to the dressing having two iterations; one where you grill the garlic, the other where you blanch it briefly, then add thick yogurt to the pureé.
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The Salsa Verde for this recipe uses enough olive oil to make it a dressing. If you wish, you can use a creamy orange fennel dressing (See recipe) instead.
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This dressing goes with the Fennel and Radish Salad, among other things.
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This is a light refreshing salad with a peppery quality that could easily double as a topping or side for something like seared pork chops or duck breasts. You want to use pinky-thin sweet carrots for this, and they should be sliced really thinly-a mandolin would be ideal. The carrots are there to offer a sweet contrast to the other vegetables. If you don’t have skinny sweet carrots, skip them and use pine nuts or almonds instead.
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I tend to think of this as Christmas Salad. Not because of when it is served, but because of the reds and greens of its colors and the jewel-like look of the pieces. This would be a good “company” salad as you can cut all the components except the avocado in advance. Then it is just a matter of assembling it at the last moment. This salad is a study in contrasts of colors and textures, and is fun to eat. If cutting lots of cubes seems like too much work, see Chef’s Notes for an easy variation.
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This is a twist of another tuna salad recipe, which happens to use the more familiar red globe radishes. Here, black radish fills in for celery and adds a bit of contrast with its mild horseradish-like bite. You could use this tuna salad for a straight-up sandwich, but here it is paired with lettuce and tomatoes and slices of baguette for a build-your-own affair.
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