Archive for the 'Salads and Dressings' Category

02
Jan
09

Fiery “Fried”Chicken and Heirloom Tomato Salad with Creamy Italian Herb Dressing

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02
Jan
09

Arugula-Endive Salad with Honeyed Pine Nuts

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01
Jan
09

Chicken Souvlaki

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19
Dec
08

Amazon Fried Chicken with Cilantro Sauce

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09
Dec
08

Pear and Yellow Pepper Salad with Creamy Lemon Dressing

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18
Nov
08

Mixed Greens Salad with Fried Egg

saladwithegg

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.

saladpreegg

16
Nov
08

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

antipasti-herb-salad

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.




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