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Posts Tagged ‘salad
01
Jan
09
Chicken Souvlaki
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This was a heckuva good salad if I do say so myself. The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese. I dressed it with lemon-garlic vinaigrette: 2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper. Top with an egg over easy and serve with wheat toast.
Antipasti and Herb Salad with Lemon-Garlic Vinaigrette
This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe. I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo). The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo. The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.
Antipasti and Herb Salad (2 servings)
½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic
4 large artichoke hearts, drained well and chopped
1 small yellow heirloom tomato, chopped
½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano
Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften. Add shallots and balsamic vinegar to the skillet. Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes. Remove from heat and allow to cool completely. Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette. Top with shaved Parmigiano-Reggiano.
Lemon-Garlic Vinaigrette
1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste
Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.
This recipe for Grilled Romaine with Spicy Caesar Dressing comes from the Food Network. I wasn’t sure if this would be great or a disaster. It turned out really well and we had seconds – I was more tempted to keep eating this than the Grilled Pizza!
I made several changes to the dressing recipe:
-Substituted two teaspoons of apple cider vinegar for the red wine vinegar
-Added the juice of half a medium lime (the dressing needed more tanginess and something to thin it out a little)
-Used four dashes of hot sauce instead of two
-Used 1/3 of a chipotle pepper in adobo (a little goes a long way)-
-Omitted anchovies
-Used pita chips as croutons
I love this short rib recipe from the Washington Post. It’s so easy to make and great for a buffet or football party. The short ribs end up so tender they’ll fall apart on your fork, thanks to the tenderizing secret ingredient, prune juice. Simple pasta with butter and rosemary is a great complement. I served this with a wilted spinach salad. The amounts I made served two with some leftovers. I garnished the plates with a couple sprigs of fresh rosemary. Nice how the peppercorns make the short rib look like it has eyes. That was an accident.
I halved this recipe and used boneless ribs. I marinated them for two and a half hours instead of all night and they were still fall-apart tender. The short ribs took about an hour and twenty minutes to cook rather than the full two hours suggested in the recipe. I sprinkled a few fresh rosemary leaves on top of the short ribs after pouring a little of the sauce on them on top of the noodles.
Pasta with Rosemary and Butter
I made ½ pound of fettuccine and added a tablespoon of butter, a teaspoon of minced fresh rosemary (leaves stripped from stems), and freshly ground sea salt and pepper. The Washington Post short ribs recipe suggests wide noodles such as pappardelle.
This recipe turned out to be a disappointment. The dressing was way too thick and lacked the right zing. There’s no way you should add two tablespoons of flour to the dressing. I’m not totally convinced there should be any flour. After making the recipe exactly according to the directions, the dressing was way too thick and “floury.” I added about 5 tablespoons of apple cider vinegar, one at a time, to thin it out and a tablespoon of honey to counteract the bitterness. I also added bacon bits, from the bacon cooked to get the drippings, to the final salad for more flavor. This recipe failed to live up to the wilted spinach salads I remember growing up, but I’ll try it again sometime, probably adding little if any flour. The dressing should be mainly bacon drippings and vinegar.
Pecorino Romaine Salad with Garlicky Lemon Dressing is a great recipe from Cooking Light.
I made a just a few small changes to this recipe:
1) Left out the anchovy paste because we’re not big anchovy fans.
2) Added another tablespoon of lemon juice and another tablespoon of olive oil. The dressing was a little too thick and it didn’t seem like the recipe made enough to coat the salad.
3) Misted the croutons with an olive oil sprayer instead of cooking spray.
4) Used a bagged romaine/lettuce/radicchio mix instead of just romaine.
This salad tastes a lot like a caesar and has most of the same ingredients. The star of the show is definitely the shaved pecorino Romano. The ciabatta croutons looked so good that I left about four slices intact to use as little appetizer toasts. We nearly ate all the cheese with the toasts before making the salad. Ooops.
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