Posts Tagged ‘parsley’

Beet and Mache Salad with Walnut Vinaigrette

Thursday, January 10th, 2013
Beet and Mache Salad

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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Seared Salmon with Gremolata

Friday, November 16th, 2012
Seared Salmon with Gremolata

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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Spinach Salad with Avocado, Walnuts and Parsley

Wednesday, June 29th, 2011
Spinach Salad with Avocado, Walnuts, and Parsley

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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Tuna Niçoise Tartine

Thursday, June 2nd, 2011
Tuna Nicoise Tartine

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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Bibb Lettuce Salad

Thursday, March 3rd, 2011
Bibb Lettuce Salad Close Up

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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