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It's that time again - What are your favorite salads? Here are some of mine:
- Thread starter meryl
- Start date
A favourite of mine: Curried Lentil, Wild Rice and Orzo (Make ahead)
http://www.finerkitchens.com/swap/forum17/22_Curried_Lentil_wild_Rice_and_Orzo_Salad
http://www.finerkitchens.com/swap/forum17/22_Curried_Lentil_wild_Rice_and_Orzo_Salad
Yum! Mache, Parmesan, Pear and Walnut Salad
MACHE, PARMESAN, PEAR, AND WALNUT SALAD
A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.
1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced
Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.
Makes 4 servings.
Bon Appétit
March 2003
Epicurious.com © CondéNet, Inc. All rights reserved.
MACHE, PARMESAN, PEAR, AND WALNUT SALAD
A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.
1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced
Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.
Makes 4 servings.
Bon Appétit
March 2003
Epicurious.com © CondéNet, Inc. All rights reserved.
An old goodie from Gail's: Andrea's Garlic Salad
Andrea's Garlic Salad
DRESSING
Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar
SALAD
1 head of Romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry
tomatoes quartered
1 cup of croutons
Serves (about) 6
Andrea's Garlic Salad
DRESSING
Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar
SALAD
1 head of Romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry
tomatoes quartered
1 cup of croutons
Serves (about) 6
amanda_pennsylvania
Well-known member
Meryl, could you post the Cucumber and Goat Cheese Salad? Thanks!
Hi Cheezz, you may really enjoy this, posted by Gay Rec: Bacon and Tomato Salad
I made this last summer, I did add the dressing directly to the tomato/bacon, (I went very light on the dressing), and added home made croutons, made in the bacon grease. It was very good.... Thanks Gay for pointing out a fun, easy recipe!
Regards,
Barb
Bacon and Tomato Salad
Total: 30 minutes
6 servings
3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1-1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Dash of hot sauce and crusty bread, for serving
Preheat the oven to 450 Degrees F. In a bowl toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand 15 minutes.
Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
I made this last summer, I did add the dressing directly to the tomato/bacon, (I went very light on the dressing), and added home made croutons, made in the bacon grease. It was very good.... Thanks Gay for pointing out a fun, easy recipe!
Regards,
Barb
Bacon and Tomato Salad
Total: 30 minutes
6 servings
3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1-1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Dash of hot sauce and crusty bread, for serving
Preheat the oven to 450 Degrees F. In a bowl toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand 15 minutes.
Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
Coleslaw Vinaigrette with Cherry Tomatoes and Olives
Coleslaw Vinaigrette with Cherry Tomatoes and Olives
1 small head cabbage (1 pound)
1/4 cup pimiento stuffed green olives, sliced
1 small red onion sliced very thin
1 tablespoon capers, drained and chopped
1 cup cherry tomatoes, halved or grape tomatoes left whole
1/4 cup chopped parsley
Vinaigrette
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper
1/3 cup olive oil
Coleslaw Vinaigrette with Cherry Tomatoes and Olives
1 small head cabbage (1 pound)
1/4 cup pimiento stuffed green olives, sliced
1 small red onion sliced very thin
1 tablespoon capers, drained and chopped
1 cup cherry tomatoes, halved or grape tomatoes left whole
1/4 cup chopped parsley
Vinaigrette
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper
1/3 cup olive oil
Here ya go, Amanda:
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"
SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)
INGREDIENTS:
2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)
DIRECTIONS:
1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).
2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).
4 servings.
Edited from Pierre Franey's "Cooking In France"
amanda_pennsylvania
Well-known member
Sounds great. A baguette, some wine, I'm good to go. Thanks!
Cherry Tomato, Bacon and Basil Salad
5 cups cherry tomatoes, halved
6 slices lean, thick bacon, cooked until crisp and crumbled
1/3 cup finely chopped fresh basil leaves, plus 6 basil sprigs for garnish
2 tablespoons red wine vinegar
Salt and pepper to taste
4 tablespoons extra virgin olive oil
In a bowl or container, toss together the tomatoes, bacon and chopped basil until the mixture is combined.
In a small bowl, whisk together the vinegar, salt and pepper and olive oil to combine. Pour the dressing over the tomato mixture, toss the salad lightly until it is coated well with the dressing. Garnish servings with basil sprigs. Serves 6.
Thursday, September 23, 1999
From the Post Gazette
5 cups cherry tomatoes, halved
6 slices lean, thick bacon, cooked until crisp and crumbled
1/3 cup finely chopped fresh basil leaves, plus 6 basil sprigs for garnish
2 tablespoons red wine vinegar
Salt and pepper to taste
4 tablespoons extra virgin olive oil
In a bowl or container, toss together the tomatoes, bacon and chopped basil until the mixture is combined.
In a small bowl, whisk together the vinegar, salt and pepper and olive oil to combine. Pour the dressing over the tomato mixture, toss the salad lightly until it is coated well with the dressing. Garnish servings with basil sprigs. Serves 6.
Thursday, September 23, 1999
From the Post Gazette
Last edited by a moderator:
amanda_pennsylvania
Well-known member
Joe's Orange Avocado Salad with Pine Nuts
from Classis Home Cooking by Mary Berry and Marlena Spieler
Arrange in a bowl:
6 cups mixed salad greens
2 oranges, peeled, pith removed, separated into segments
2 avodados, pitted, peeled and sliced right before serving
1/2 cup pine nuts, toasted
Combine and pour over salad:
finely grated zest of one orange
3 Tbs. orange juice
1 Tbs. walnut oil
1-2 tsp. sugar
Salt and pepper (lots)
Toss gently.
Serves 6.
(I always include some endive and radicchio in the salad mix for color and a touch of bitterness. I also like to save out some of the orange, avocado and nuts to strew on top after the salad is tossed, and drizzle them with a little more dressing.)
joe
from Classis Home Cooking by Mary Berry and Marlena Spieler
Arrange in a bowl:
6 cups mixed salad greens
2 oranges, peeled, pith removed, separated into segments
2 avodados, pitted, peeled and sliced right before serving
1/2 cup pine nuts, toasted
Combine and pour over salad:
finely grated zest of one orange
3 Tbs. orange juice
1 Tbs. walnut oil
1-2 tsp. sugar
Salt and pepper (lots)
Toss gently.
Serves 6.
(I always include some endive and radicchio in the salad mix for color and a touch of bitterness. I also like to save out some of the orange, avocado and nuts to strew on top after the salad is tossed, and drizzle them with a little more dressing.)
joe
Last edited by a moderator: