Archive for Salad Recipes
Bag The Bottle! Homemade Strawberry Balsamic Vinaigrette
Posted by: | Comments
Ah, the New Year resolutions. So dreadfully painful and hard to follow! This year we tried to avoid the extreme, never to be accomplished, set up for failure resolutions. We only made a few wee baby promises, with the hopes that success will be easier! One of those is to always eat one salad per day, and to skip as much processed food as possible. So this recipe for homemade strawberry balsamic vinaigrette from Chef Keith Snow of Harvest Eating is perfect, meeting both requirements, in addition to tasting far better than bottled dressing. There may just be resolution success this year! Watch the video for Keith’s easy technique, and visit his website for many more delicious ideas.
Recipe per the video:
Strawberry Balsamic Vinaigrette
Chef Keith Snow
Wash, cut off tops, and half 1 cup of strawberries (Or raspberries, blackberries, blueberries. If nice looking fresh berries are not available, try organic frozen berries)
Slice a small clove of shallot
Red wine vinegar (1 tbsp or to taste)
Balsamic vinegar (1 tbsp or to taste, Chef Keith likes aged Italian balsamics from Modena Italy or from the Emilia Romagna region)
Pepper
Salt
1/4 cup of light olive oil
Blend in an immersion blender.
Shaved Brussels Sprout and Prosciutto Salad with Top Chef Stephanie Izard
Posted by: | CommentsRaw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version. Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market. She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice looking sprouts are to be found.
Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard
For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively Parmesan) cheese, shaved
1/4 cup of chopped toasted pecans
For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper
For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.
Asian Chicken Salad
Posted by: | Comments
We have a soft spot in our hearts for Chef Hari Nayak . He is the author of the cookbooks “Modern Indian Cooking” and “Spice” and the executive pastry chef of Halo Fete, America’s first ice cream patisserie, in Princeton, New Jersey. What makes him a treasure? He co founded “World Chefs Cooking For Life” along with NYC chef Vikas Khanna, a non profit organization that has raised funds for 9/11 and Hurricane Katrina, the Tsunami, as well as multiple other causes such as assisting travelers with disabilities and art education for the blind.
Hari typically creates modern versions of traditional Indian cuisine for his viewers, but in this recipe video he shares a very easy to make Asian chicken salad with a citrus soy vinegar dressing. And this recipe is fairly low carb as well, assuming you don’t serve it with a big piece of crusty buttered baguette like we do!
Read on for the written recipe Read More→
