Wedge Salad
Thursday Throwback
Wedge Salad with Buttermilk Blue Cheese Dressing and Bacon
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Archive for the ‘Salads’ Category
Wedge Salad with Buttermilk Blue Cheese Dressing and Bacon
Thursday, February 28th, 2013Beet and Mache Salad with Walnut Vinaigrette
Thursday, January 10th, 2013
Beet and Mache Salad
Beet and Mache Salad with Walnut Vinaigrette
Adapted from Bouchon by Thomas Keller
I saw this salad in the Bouchon cookbook, and with a love for beets and goat cheese I had to try it. Upon further reading, I’ve learned walnut oil is commonly used with beets. It really changes the flavor of the dressing from other vinaigrettes and works well with the sweet, earthy beets. The fine herbs (chives, chervil, parsley, and tarragon) are also a wonderful flavor booster. It really makes the salad different from the common restaurant salads combining beets and goat cheese.
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Filled Endives
Wednesday, December 12th, 2012Filled Endives
I developed this recipe a number of years ago when I was looking for vegetable options for party finger foods and hors d’eurves. So many finger foods are heavy with lots of bread, cheese and meat. These are light and refreshing, and hold up well to sitting out. Nothing to wilt here. The citrus provides a sweet and tangy zing. The pomegranate seeds provide a tart burst. The celery and endive provide and nice crisp crunch. The cranberries provide a chewy sweetness. Finally the pistachios add a bit of umami and even more texture. Salad does not have to be boring and eaten with a fork.
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Apple and Cucumber Salad with Fennel and Pomegranate
Thursday, October 11th, 2012
Apple and Cucumber Salad with Fennel and Pomegranates
Apple and Cucumber Salad with Fennel and Pomegranate
I like the simple elegance of this dish. It’s great for a dinner party, but simple enough for an everyday salad too. The sweet-tart apples pair well with the sweet fennel and juicy bursts from the pomegranate seeds. The cucumbers help to balance out the flavors.
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Rice with Sage and Rosemary
Friday, October 5th, 2012
Rice with Sage and Rosemary
Rice with Sage and Rosemary
Adapted from Cooking from the Heart of Italy by Lidia Bastianich
This rice dish is quick and easy to make. No constant stirring like a traditional risotto, but still creamy since it uses short grain rice. Perfect for a quick weeknight meal.
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