Posts Tagged ‘parsley’
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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Tags: beets, chervil, chives, fine herbs, mache, parsley, Salad, tarragon, Walnut
Posted in Entrees, Recipes, Salads, Vegetables | No Comments »
Friday, November 16th, 2012
Seared Salmon with Gremolata
Seared Salmon with Gremolata
This is a simple, quick, and fresh dinner recipe — easy enough to make on any night of the week. Gremolata is a mixture of chopped parsley, minced garlic, and lemon zest and pairs perfectly with fish.
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Tags: dinner, entree, fish, garlic, gremolata, lemon, lunch, parsley, salmon
Posted in Entrees, Recipes | No Comments »
Wednesday, June 29th, 2011
Spinach Salad with Avocado, Walnuts, and Parsley
Spinach Salad with Avocado, Walnuts and Parsley with Lemon Vinaigrette Dressing
This salad is easy, tasty, and healthy. The avocado and walnuts have good heart healthy fats. And everyone knows spinach is good for you. The bright acidity of the lemon vinaigrette complements the rich, buttery avocado. Plus, the lemon juice helps to delay the browning process of the avocado a bit.
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Tags: avocado, dinner, entree, lemon, lunch, parsley, romaine, Salad, side, spinach, Vegetables, vinaigrette, walnuts
Posted in Appetizers, Entrees, Recipes, Salads, Sides, Vegetables | No Comments »
Thursday, June 2nd, 2011
Tuna Nicoise Tartine
Tuna Niçoise Tartine
Adapted from Bouchon by Thomas Keller
In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches. I decided to start with the Tuna Niçoise Tartine. This gives an everyday tuna sandwich an elegant twist. I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner. This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich. If you don’t like a certain topping, leave it out or replace it. You can make the tartine your own.
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Tags: aioli, baguette, chervil, chives, herbs, lettuce, nicoise, olives, parsley, tarragon, tartine, tuna
Posted in Entrees, Recipes, Snacks | 3 Comments »
Thursday, March 3rd, 2011
Bibb Lettuce Salad Close Up
Bibb Lettuce Salad
I came across this salad in Thomas Keller’s Bouchon cookbook and had to try it out. It looked beautiful and also didn’t seem that difficult to make. Yes, it takes a tad bit of time to assemble, but worth the effort (and really doesn’t take that long). The gorgeous floral shape is stunning, making it great for serving company (imagine serving each person their own.) Being at home with just my husband I ate each leaf with my fingers. It was like a sweet, tangy, crunchy, delicious snack, but substantial enough for a meal. I’m hooked on this salad.
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Tags: Bibb, chervil, chives, dinner, entree, herbs, lettuce, lunch, parsley, Salad, side, snack, tarragon, vinaigrette
Posted in Appetizers, Entrees, Recipes, Salads, Sides, Snacks, Vegetables | 1 Comment »
