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1
Posted on 4/21/15 at 10:32 pm to mouton
Endive
Satsumas
Bleu cheese
Tarragon
Satsumas
Bleu cheese
Tarragon
Posted on 4/21/15 at 11:08 pm to mouton
My favorite lettuce is gem.
Posted on 4/21/15 at 11:35 pm to mouton
Salad
Posted on 4/22/15 at 12:12 am to mouton
I don't care for raw squash, zucchini or broccoli. Cauliflower and chopped brussel sprouts are good. Love hard boiled eggs.
I don't love salads for meals unless seafood is involved. I could eat a plate of homegrown tomatoes alone or caprese style.
I don't love salads for meals unless seafood is involved. I could eat a plate of homegrown tomatoes alone or caprese style.
This post was edited on 4/22/15 at 10:46 am
Posted on 4/22/15 at 10:10 am to Gris Gris
I actually prefer squash and zucchini raw.
Posted on 4/22/15 at 10:30 am to HonoraryCoonass
Fried Shrimp.
Posted on 4/22/15 at 10:31 am to mouton
quote:
I actually prefer squash and zucchini raw
I like it grilled in butter with a yellow onions and garlic, but not overdone. Maybe 1 min each side with high heat.
Posted on 4/22/15 at 10:35 am to mouton
my favorite easy salad
grilled chicken thighs
baby arugula
dried cranberries
simple vinaigrette
grilled chicken thighs
baby arugula
dried cranberries
simple vinaigrette
This post was edited on 4/22/15 at 10:36 am
Posted on 4/22/15 at 10:43 am to Salmon
As of late, I've been using pureed avocado in place of oil in my dressings. It's thicker than a standard vinaigrette, more creamy & clinging.
Posted on 4/22/15 at 11:01 am to mouton
Depends on my salad. I love a Italian type of dressing with crunchy lettuce and artichoke hearts and hearts of palm. I like the house salad at Bonefish a lot--with hearts of palm and a lemon dressing.
But I am a sucker for a goat cheese, berries/fruit, walnut, roasted beet, etc. type of salad.
Hell, I like a crouton and iceberg and homemade ranch salad too.
But I am a sucker for a goat cheese, berries/fruit, walnut, roasted beet, etc. type of salad.
Hell, I like a crouton and iceberg and homemade ranch salad too.
This post was edited on 4/22/15 at 11:02 am
Posted on 4/22/15 at 11:52 am to mouton
My lettuce of choice is Romaine. Then some rainbow pasta. If I don't have some chicken or shrimp handy I go meatless.
Posted on 4/22/15 at 12:00 pm to LouisianaLady
quote:
roasted beet
So glad you said this!!!! I have just discovered in the last year that I really like beets after hating them as a kid. I wonder how cheap canned beets would be in a salad? What type of dressing would go best with them?
Posted on 4/22/15 at 12:23 pm to mouton
I see the canned ones on salad bars, but I haven't had them since I was a kid so I have no idea if I'd like them like I like roasted ones.
Posted on 4/22/15 at 12:24 pm to mouton
romaine lettuce
grape tomatoes
hard boiled eggs
pickled banana peppers
grape tomatoes
hard boiled eggs
pickled banana peppers
Posted on 4/22/15 at 1:40 pm to mouton
Hard boiled egg
Posted on 4/22/15 at 1:49 pm to mouton
olives
bacon bits
cucumbers
tomatoes
sliced jalapenos
eggs
ham
bacon bits
cucumbers
tomatoes
sliced jalapenos
eggs
ham
Posted on 4/22/15 at 2:06 pm to mouton
Egg ,red and yellow peppers, croutons
Posted on 4/22/15 at 2:18 pm to mouton
Dried cranberries, walnuts, arugula, feta are a must in whatever kind of salad I have.
Posted on 4/22/15 at 3:13 pm to mouton
I don't hate canned beets, but I can't recall the last time I used them. I'm sure I would have marinated them or done something else with them before using them.
Roasted and grilled beets are delicious. Below is allegedly the recipe for the grilled beet salad at Lilette. I can't recall where I got it, but I've made it a number of times. Excellent.
Grilled Beets With Goat's Cheese And Walnuts
4-6 Servings
Ingredients:
6 Large Whole Beets
1/2 lb Goats Cheese (soft)
1 1/4 C Walnuts
1/4 C Chives (cut into match sticks)
1/2 Stick of Butter
Ingredients For Marinade:
1/4 t Salt
1/4 t Dry Thyme Leaves
1/4 t Paprika
1/4 t Dry Basil Leaves
1/2 t Dry Oregano
1/8 t Dry Oregano
1/8 t Onion Powder
1/8 t Garlic Powder
3/4 C Vegetable Oil
Pinch Cayenne Pepper
Ingredients For Vinaigrette:
1.5 oz Red Wine Vinegar
2 oz Pomace Olive Oil
1 oz Walnut Oil
Salt and Pepper to Taste
Method:
• Cover beets by 3 inches with cold water in a large saucepot.
• Bring water to a boil and simmer until paring knife slides out of beet when pricked.
• Strain and let cool.
• While running under water, rub beets with towel to remove skin.
• Slice beets into 1/2 inch rounds.
• Prepare marinade by combing all dry ingredients in large bowl.
• Mix well and add vegetable oil.
• Toss sliced beets and hold.
• To prepare the walnuts, melt butter in a 10 inch skillet and add walnuts.
• Cook, stirring occasionally for 5 minutes and season well with salt and pepper.
• Reserve left over butter.
• For the vinaigrette add all ingredients and the walnut butter.
• Whisk well.
• To finish, grill beets on both sides for 3 minutes and toss in vinaigrette.
• Place 4-6 slices of beets on each plate and drizzle with vinaigrette.
• Add 5 dollups of goats cheese (1 to 2 oz) per perving, sprinkled with walnuts and chives.
Roasted and grilled beets are delicious. Below is allegedly the recipe for the grilled beet salad at Lilette. I can't recall where I got it, but I've made it a number of times. Excellent.
Grilled Beets With Goat's Cheese And Walnuts
4-6 Servings
Ingredients:
6 Large Whole Beets
1/2 lb Goats Cheese (soft)
1 1/4 C Walnuts
1/4 C Chives (cut into match sticks)
1/2 Stick of Butter
Ingredients For Marinade:
1/4 t Salt
1/4 t Dry Thyme Leaves
1/4 t Paprika
1/4 t Dry Basil Leaves
1/2 t Dry Oregano
1/8 t Dry Oregano
1/8 t Onion Powder
1/8 t Garlic Powder
3/4 C Vegetable Oil
Pinch Cayenne Pepper
Ingredients For Vinaigrette:
1.5 oz Red Wine Vinegar
2 oz Pomace Olive Oil
1 oz Walnut Oil
Salt and Pepper to Taste
Method:
• Cover beets by 3 inches with cold water in a large saucepot.
• Bring water to a boil and simmer until paring knife slides out of beet when pricked.
• Strain and let cool.
• While running under water, rub beets with towel to remove skin.
• Slice beets into 1/2 inch rounds.
• Prepare marinade by combing all dry ingredients in large bowl.
• Mix well and add vegetable oil.
• Toss sliced beets and hold.
• To prepare the walnuts, melt butter in a 10 inch skillet and add walnuts.
• Cook, stirring occasionally for 5 minutes and season well with salt and pepper.
• Reserve left over butter.
• For the vinaigrette add all ingredients and the walnut butter.
• Whisk well.
• To finish, grill beets on both sides for 3 minutes and toss in vinaigrette.
• Place 4-6 slices of beets on each plate and drizzle with vinaigrette.
• Add 5 dollups of goats cheese (1 to 2 oz) per perving, sprinkled with walnuts and chives.
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