Tag Archives: salad

Pickle egg salad

Serves 4

  1. 3tb red onion
  2. 2tb wine vinegar
  3. 1/2tsp salt
  4. 12 eggs
  5. 1/4tsp turmeric
  6. 4tb fresh tarragon
  7. 3tb fresh chives
  8. 3tb fresh parsley
  • Combine 1-3 and set aside.
  • Steam eggs for 9 minutes and transfer to ice bath to cool. Quarter 9 eggs lengthwise and cut pieces crosswise into thirds, and halve remaining 3 eggs, setting yolks aside and chopping whites.
  • Combine yolks and tarragon with onion mixture. Toss with remaining egg pieces and herbs. Serve.
Advertisements

Steak and mushroom salad

Serves 4

  1. 2 8-10oz strip steaks, 1in thick
  2. 1/2 cup olive oil
  3. 4tb wine vinegar
  4. 1 shallot
  5. 1tb dijion
  6. 10oz mushrooms, sliced
  7. 6oz spinach
  8. 2tb capers
  9. 1 cup blue cheese
  • Sear steaks to medium-rare and set aside. While steaks cook, combine 2-5.
  • Cook mushrooms and and 3tb dressing for 10 minutes. Set aside and let cool for 5 minutes.
  • Slice steak and toss all ingredients. Serve.

Sheet pan roast pork and bread salad

Serves 8

  1. 2 1lb pork tenderloins
  2. 3tb balsamic vinegar
  3. 2tb whole mustard
  4. 1tb brown sugar
  5. 1tsp cornstarch
  6. 12in baguette, cut into 1in pieces
  7. 1 red onion, cut into 1in pieces
  8. 1 yellow squash, cut into 1in pieces
  9. 1 red bell pepper, cut into 1/2in strips
  10. 1/2 cup olive oil
  11. 1tb capers + 1tb brine
  12. 1 clove garlic
  13. Half an english cucumber, quartered lengthwise and cut into 1/4in pieces
  14. 6oz cherry tomatoes, halved
  15. 1/2 cup basil
  • Rub tenderloins with 1tb each 2-3 mixed with 4-5 and place in the middle of a baking sheet. Toss 6-9 with 4tb oil and add to baking sheet. Roast in the middle of a 450 degree oven for 20 minutes, stirring veggies and bread and rotating sheet after 10 minutes.
  • Rest pork for 10 minutes and slice. Toss bread and veggies with remaining ingredients and serve.

Lemony pasta salad with asparagus and peppers

Serves 6-8

  1. 1-1/2lb asparagus, cut into 2in pieces
  2. 3 bell peppers, cut into 1-1/2in pieces
  3. 10tb olive oil
  4. 1 clove garlic
  5. 4tb lemon juice + 1/2tsp zest
  6. 1/3 cup parmesan
  7. 3tb chives
  8. 1lb fusilli
  • Roast 1-2 with 2tb olive oil at 425 degrees for 15 minutes. Let cool.
  • Combine remaining olive oil with 4-5. Toss with all ingredients and serve.

Flank steak salad with spicy cilantro-lime dressing and sourdough croutons

Serves 4

  1. 10oz sourdough, cut into 3/4in pieces
  2. 4tb olive oil
  3. 1lb flank steak
  4. 1/2 cup cilantro
  5. 4tb lime juice
  6. 1 jalapeno
  7. 1 clove garlic
  8. 6tb vegetable oil
  9. 1lb butter lettuce
  10. 1 red bell pepper, sliced
  • Toss 1-2 and toast in a 375 degree oven for 15-20 minutes, stirring occasionally.
  • Meanwhile, sear steak in a 12in skillet for 3-5 minutes per side. Set aside, cool for 5 minutes and slice.
  • Process 4-8. Toss 1/3 cup with 9-10 and top with steak, croutons and remaining dressing. Serve.

Mexican corn salad

Serves 6-8

  1. 6 cups corn kernels, about 6 ears
  2. 3tb lime juice
  3. 3tb sour cream or greek yogurt
  4. 1tb mayo
  5. 2 serranos or 1 jalapeno, halved and sliced 1/8in
  6. 2 cloves garlic
  7. 1/2tsp chili powder
  8. 4oz cotija or feta
  9. 3/4 cup roughly chopped cilantro
  10. 3 scallions
  • In 2 batches, char corn without moving in a 12in skillet for 3 minutes and rest covered off-heat until popping stops, about 15 seconds. Mix with 2-5.
  • Cook 6-7 for 1 minute and add to corn. Rest for 15 minutes. Add 8-10 and serve.

New caprese salad

Serves 4-6

  1. 1-1/2lb ripe tomatoes, cored and cut into 1in pieces
  2. 8oz cherry tomatoes, halved
  3. 3/4tsp salt
  4. 3oz rustic italian bread, processed into 1/4in-1/8in crumbs
  5. 6tb olive oil
  6. 1 clove garlic
  7. 1-1/2tb white balsamic vinegar
  8. 1 shallot, sliced
  9. 1/2 cup chopped basil
  10. 8oz burrata, room temperature
  • Toss 1-2 with 1/4tsp salt and drain for at least 30 minutes.
  • Meanwhile, toast bread crumbs in 2tb oil in a 12in skillet on medium heat for 8-10 minutes. Add 1/4tsp salt and garlic for 1 minute and set aside.
  • Whisk vinegar and remaining oil and salt and toss with tomatoes and 8-9. Cut burrata into 1in pieces, reserving liquid, and top tomato mixture. Drizzle burrata liquid, top with bread crumbs and serve.