luisa_calif
Well-known member
Well thanks to you. I plan to try some when my arugula is ready.
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It's that time again - What are your favorite salads? Here are some of mine:
- Thread starter meryl
- Start date
Rec: Chopped Salad with Salsa Verde Dressing
Chopped Salad with Salsa Verde Dressing
Great on its own or served alongside grilled fish, chicken or steak.
Serves 4.
3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)
Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.
Source: Epicurious
Pat’s note: Great stuff.
http://www.epicurious.com/recipes/food/views/5413
Chopped Salad with Salsa Verde Dressing
Great on its own or served alongside grilled fish, chicken or steak.
Serves 4.
3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)
Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.
Source: Epicurious
Pat’s note: Great stuff.
http://www.epicurious.com/recipes/food/views/5413
Rec: Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata
Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata
This is a simple, composed salad with a good balance of sweet and salty, inspired by a similar one served at Grano Trattoria, in Greenwich Village. The spice in the walnuts is my own addition. (Serves 4)
For the walnuts:
A few drops of extra-virgin olive oil
1/2 cup very fresh walnut halves
A pinch of sea salt
A pinch of grated nutmeg
A pinch of grated cinnamon
A pinch of sugar
A pinch of cayenne
For the dressing:
1 garlic clove, peeled and lightly crushed
A pinch of grated nutmeg
A generous pinch of sea salt
About a tablespoon of fresh lemon juice, or a bit more to taste
4 tablespoons extra-virgin olive oil
For the salad:
2 ripe pears, cored and thinly sliced (red Anjou are especially pretty for this)
2 cups baby spinach leaves, washed, dried, and stemmed
1 shallot, very thinly sliced
1/4 pound ricotta salata, very thinly sliced or shaved
Heat a medium sauté pan over medium-low flame for a minute. Add the walnuts, a tiny drizzle of olive oil, the salt, nutmeg, cinnamon, sugar, and cayenne, and sauté, stirring frequently, until the walnuts are fragrant and lightly toasted, about 3 or 4 minutes.
Put all the ingredients for the dressing into a mixing bowl large enough to hold all the spinach, and whisk them until well blended.
When ready to serve, set out four salad plates and decorate their rims with the pear slices. Add the spinach and shallot to the mixing bowl and toss. Remove the garlic and put the spinach on the four plates. Place a few slices of ricotta salata on each and garnish with the walnuts. Serve right away.
Source: Charlie
http://www.ericademane.com/02winter/spinach.html
Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata
This is a simple, composed salad with a good balance of sweet and salty, inspired by a similar one served at Grano Trattoria, in Greenwich Village. The spice in the walnuts is my own addition. (Serves 4)
For the walnuts:
A few drops of extra-virgin olive oil
1/2 cup very fresh walnut halves
A pinch of sea salt
A pinch of grated nutmeg
A pinch of grated cinnamon
A pinch of sugar
A pinch of cayenne
For the dressing:
1 garlic clove, peeled and lightly crushed
A pinch of grated nutmeg
A generous pinch of sea salt
About a tablespoon of fresh lemon juice, or a bit more to taste
4 tablespoons extra-virgin olive oil
For the salad:
2 ripe pears, cored and thinly sliced (red Anjou are especially pretty for this)
2 cups baby spinach leaves, washed, dried, and stemmed
1 shallot, very thinly sliced
1/4 pound ricotta salata, very thinly sliced or shaved
Heat a medium sauté pan over medium-low flame for a minute. Add the walnuts, a tiny drizzle of olive oil, the salt, nutmeg, cinnamon, sugar, and cayenne, and sauté, stirring frequently, until the walnuts are fragrant and lightly toasted, about 3 or 4 minutes.
Put all the ingredients for the dressing into a mixing bowl large enough to hold all the spinach, and whisk them until well blended.
When ready to serve, set out four salad plates and decorate their rims with the pear slices. Add the spinach and shallot to the mixing bowl and toss. Remove the garlic and put the spinach on the four plates. Place a few slices of ricotta salata on each and garnish with the walnuts. Serve right away.
Source: Charlie
http://www.ericademane.com/02winter/spinach.html
Rec: Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
Preheat oven to 350̊F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
http://www.epicurious.com/recipes/food/views/103769
Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
Preheat oven to 350̊F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
http://www.epicurious.com/recipes/food/views/103769
richard-in-cincy
Well-known member
Pat this sounds fabu! Can't wait to try this one this weekend!
Rec: The Best Greek Salad
The Best Greek Salad
Dressing:
3 T red wine vinegar
¼ tsp sugar
1 or 2 sprigs marjoram leaves minced or ½ tsp dried leaves
Sea salt or kosher salt
Freshly ground black pepper
¼ cup extra virgin olive oil
Blend vinegar and sugar. Add marjoram, salt and pepper and blend. Whisk in oil.
Salad:
1 large tomato in chunks
½ red onion, sliced
½ cucumber, peeled, seeded & in chunks
½ red bell pepper in chunks
½ green bell pepper in chunks
1 or 2 sprigs fresh Italian parsley leaves minced
Several mint leaves slivered
Kalamata olives, pitted
Feta cheese
½ lemon
Good croutons-optional
Make salad. Sprinkle fresh lemon juice over salad. Add dressing and toss. Add croutons if desired.
Source: Have no idea it’s been so long.
The Best Greek Salad
Dressing:
3 T red wine vinegar
¼ tsp sugar
1 or 2 sprigs marjoram leaves minced or ½ tsp dried leaves
Sea salt or kosher salt
Freshly ground black pepper
¼ cup extra virgin olive oil
Blend vinegar and sugar. Add marjoram, salt and pepper and blend. Whisk in oil.
Salad:
1 large tomato in chunks
½ red onion, sliced
½ cucumber, peeled, seeded & in chunks
½ red bell pepper in chunks
½ green bell pepper in chunks
1 or 2 sprigs fresh Italian parsley leaves minced
Several mint leaves slivered
Kalamata olives, pitted
Feta cheese
½ lemon
Good croutons-optional
Make salad. Sprinkle fresh lemon juice over salad. Add dressing and toss. Add croutons if desired.
Source: Have no idea it’s been so long.
amanda_pennsylvania
Well-known member
We love Greek Salad; actually just made one tonight before I saw your post. Thanks!
Oh...it's MARJORAM! I always use oregano and knew something was off! Thanks Ann!
By the way, there is a large Greek community here in Tarpon Springs, FL and at one restaurant, they serve their Greek Salad with a scoop of potato salad buried in the middle. It's my favorite way of eating it now...the potatoes are already dressed, but they pick up the extra flavoring from the Greek dressing.
By the way, there is a large Greek community here in Tarpon Springs, FL and at one restaurant, they serve their Greek Salad with a scoop of potato salad buried in the middle. It's my favorite way of eating it now...the potatoes are already dressed, but they pick up the extra flavoring from the Greek dressing.
carol-whidbey-is
Well-known member
Cheez made the Garden spagetti
Loved it!!! changes I made to mine. added a few drops of soy sauce, and about 1 tsp pesto or so. Thank you for sharing
Loved it!!! changes I made to mine. added a few drops of soy sauce, and about 1 tsp pesto or so. Thank you for sharing
I've been substituting marjoram for oregano for several years because
I find dried oregano overwhelming (fresh oregano I like)...so I may have changed the recipe to marjoram...not sure as it's been so long since I began using it. But in summer when tomatoes here are good, this salad is so refreshing. I found that Tarpon Springs salad in Southern Living back in '94...where you hide potato salad underneath the big salad with seafood? It's so good!
I find dried oregano overwhelming (fresh oregano I like)...so I may have changed the recipe to marjoram...not sure as it's been so long since I began using it. But in summer when tomatoes here are good, this salad is so refreshing. I found that Tarpon Springs salad in Southern Living back in '94...where you hide potato salad underneath the big salad with seafood? It's so good!
luisa_calif
Well-known member
This was great! I made 2 nights ago but used fresh mint chiffonaded.....
since I can't bear to buy fresh basil at the current price & condition in the stores. My own basil is 1/8 inch high in a pot on my counter and in the garden. I thought the mint would stand in well, and it did!
since I can't bear to buy fresh basil at the current price & condition in the stores. My own basil is 1/8 inch high in a pot on my counter and in the garden. I thought the mint would stand in well, and it did!
luisa_calif
Well-known member
I had printed it out a long time ago meaning to try it, but somehow it got buried in the stack.
here's another good Greek salad from the old Gail's. Greek Salad ala the Acropolis
I like the addition of the potatoes---makes it more of an entree. I was sceptical, but it's a keeper for us.
http://www.finerkitchens.com/swap/forum17/38_Acropolis_Greek_Salad
I like the addition of the potatoes---makes it more of an entree. I was sceptical, but it's a keeper for us.
http://www.finerkitchens.com/swap/forum17/38_Acropolis_Greek_Salad