Posted on 05/03/2017 3:57:47 PM PDT by Jamestown1630
We recently had a request for a ‘vegetable salad’ thread. One of my favorites is Panzanella, or Tuscan Bread Salad. A search will bring up many variations, and a lot of them use only tomatoes, cukes, and onion. I like to make it with those things; but also add some chopped Giardiniera (you can find it jarred in the grocery store) fresh red and green peppers, capers - and sometimes chopped pepperoni or salami. Chef John of ‘Food Wishes’ has a technique for making sure your bread doesn’t go all soggy:
https://www.youtube.com/watch?v=J-Rn9DN3IjU
Looking around, I found some interesting roasted vegetable salads, and I especially like this one from ‘Running to the Kitchen’, for the inclusion of beets:
http://www.runningtothekitchen.com/simple-summer-roasted-vegetable-salad/
-JT
How about smaller pieces, with thicker slices of (maybe homegrown) tomatoes?
I love tomatoes for breakfast. You gave me tomorrows. THX!
FOUR SEASONS THAI BEEF SALAD
ASSEMBLY Plate romaine, fresh greens of your choice, heirloom tomatoes and cucumbers; marinated beef on top. Garnish with crispy garlic, mint, Thai basil, micro basil, cilantro, sesame seeds. finish w/ droplets of Scallion oil and Chili oil. Chef added local blossoms for resort guests.
PREP Grill or broil the steak med-rare. Trim. Cool/slice thinly 2 inches across and 1/8 inch thick. Can use leftover steak. Crisp the garlic in bit grapeseed oil. Quickly roast white sesame seeds in a dry pan until they start to pop. Keep heat low and keep them moving. Mix chilies, fish sauce, lime juice and sugar in a small bowl. Add the sliced meat. Taste and add more fish sauce if desired.
====================================================
Knockout visually gorgeous salad---outstanding presentation for an elegant dinner party.
Signature salad of Ex/Chef David Walzog at SW Restaurant,
Wynn Resort, Las Vegas....an exquisite presentation.
INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado
DIJON VINAEGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper
ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Top w/ mound of crisp shoestring potatoes.
GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.
Its stunningly good.
Gonna be hard to find it with out fish sauce.
Beautiful, its like a party in your mouth! LOL
I liked that one. We’ve used binder clips for all sorts of things.
The nail polish on keys reminded me: my brother got tired of me forgetting which nondescript key opened his house, so he had a key made with a pirate skull on it, so it would stick out on my ‘ring-O-many-keys’.
When you go to have keys made, you can choose between many different designs, and that will help you remember which key goes where; and the identifier doesn’t wear off like nail polish does.
(I wish he’d given me the typical big-eyed ‘alien’, instead of a pirate skull, though. I’m sorta into UFOs and Aliens - just as an anthropological study, you understand... ;-)
Seldom have a challenge w/keys. The idea of using the tabs from the purchased bread wrapping was one which struck home. Using these on the cord at the socket to distinguish what plug is for which appliance. BTW, UFOs and Aliens (outer space) always holds my interest. At one time X-Files was a show not to be missed!
Yes! I’ve used those bread things to identify the toaster cord from the other things plugged-in back there. (The other day my husband asked me, ‘Why is this thing on the toaster cord???’)
Since we ditched cable, and now have this Rube Goldberg business going on with the computer/phone/television, we’re going to need a lot of those bread twisties, when we move :-)
(Re: UFOs: Jacques Vallee is your friend :-)
I’ve taken several classes from this chef when I lived in Northern CA. She is a great teacher and her cookbooks are great.
Here is her salad site:
https://www.joanneweir.com/recipes/salads/
I would be interested too.
This ‘Tel Avivian’ salad looks really good:
https://www.joanneweir.com/recipes/salads/tel-avivian-citrus,-avocado-and-watercress-salad/
Thanks for the link.
I love Joanne....a darling personality....and her recipes all have a useful cheffy trick.
There are a lot of interesting recipes there. This one looks good, too:
https://www.joanneweir.com/recipes/firsts/spicy-eggplant-jam/
Glad to find this - I don’t recall hearing about her before.
She leads very expensive foodie tours all around the world. Her style is Mediterranean, but she also likes Mexican. She has a cute little restaurant in Sausalito in the Bay area that we always enjoyed going to.There are wall to wall bottles of tequila!
Husband brought some asparagus home last night and I made this. We really liked it.
http://www.myrecipes.com/recipe/grilled-asparagus-prosciutto-cobb-salad
That’s gorgeous!
Joanne has a very enjoyable TV cooking show.
Well, I’m already married; but we can be BFF!
I like beets, whether they’re canned, pickled, or fresh and roasted; but it’s kind of hard to sit down to a whole side of them. I like that salad because it has a few beets in it along with lots of other things.
I don’t know much about the beet/blood pressure thing; but it seems that lots of people are recommending beet JUICE. I think there are supplements that you can buy, as well.
If you’re against pharmaceuticals, has your doc recommended a diuretic? If you don’t want to take pills, there are a lot of foods that are somewhat diuretic and may help. A lower-carb diet usually leads to dropping a lot of water, too.
My husband and I have been on BP medication for years. Haven’t had any side-effects, but when I’ve been ‘good’, and stayed on a low-carb diet, my BP has dropped quite a lot.
(NOT medical advice; don’t even play a doc on TV ;-)
We love Som Tum! Thanks for the link.
Love marinated cucumbers...we always had them in the fridge when I was a kid. I like them combined with cottage cheese...great summer lunch:).
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