When having salad, I like one where the dressing coats every piece of lettuce. Not drenched, but just enough so you have dressing with every bite. I despise salad that doesn’t have enough dressing. Panera has awesome salad, and it has nothing to do with the ingredients they use. The secret is in how they […]
Recipe courtesy Tyler Florence’s cookbook, Eat This Book.
1 French boule, or loaf of round Tuscan bread, torn into bite-size pieces
Extra virgin olive oil
2 garlic cloves
3 anchovy fillets
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon, or as needed
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 roasted red bell peppers, shredded by hand
1/2 pint […]
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Recipe courtesy of Giada De Laurentiis.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli […]
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Recipe courtesy of Everyday Food
Serves 8; Prep time: 20 minutes; Total time: 1 hour 20 minutes
1/2 medium red onion, thinly sliced
2 tablespoons plus 1/4 cup fresh lime juice
2 teaspoons sugar
coarse salt
1 jalapeno chile (seeds and ribs remove for less heat), chopped (I skipped)
1 cup lightly packed cilantro leaves
1/2 cup olive oil
4 […]
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1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
1-1/2 tablespoons stoneground mustard
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)
Preheat oven to 400 degrees F. Place […]
