Displaying items by tag: salads
This slightly bitter salad refreshes the palate. Using a Caesar-type vinaigrette balances the taste of the dandelion greens and brings out the sweetness in the cherry tomatoes.
Serve this typical Cuban salad with a chicken and rice dish.
Asparagus means springtime. Thin stalks do not have to be peeled and they cook very quickly. If only thicker stalks are available, they have to be peeled and cooked for an extra minute.
This recipe comes from one of my students at the Stratford Chefs School.
“Full of sharp, bitter and bright flavours, this crisp salad is perfect for pairing with traditionally heavy winter meals,” says Sam Bavaro, a second-year student. “Serve this salad with attitude. Use a plate and let the salad fall naturally, showing height and body. Set the table with a fork and knife to cut the big leaves and roots,” he says. Use purple and yellow carrots for colour contrast.
Grilled fennel has a sweetness that balances the apples and salty prosciutto in this recipe. Serve with grilled chicken or salmon for a great combination.
Nebrodini mushrooms are a thicker, superbly flavoured mushroom also known as abalone. They can be hard to come by so you can substitute larger oyster mushrooms if needed.
Toss vegetables with mayonnaise the night before.
Summer comfort food doesn’t get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes.
The secret to this recipe is the high-quality additions. No acid is ever needed with great tomatoes. They have enough of their own.
Combined with colourful Romano beans, fennel, and a mustard-balsamic dressing, store-bought roast turkey becomes a chunky home-style Italian salad.