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Salad


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231 replies to this topic

#61 pastameshugana

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Posted 20 April 2011 - 02:12 PM

Ok, dcarch, now you're playing with my head! That has to be one of the most spectacularly composed salad plates I've ever seen. My brain was tripping as one half was convinced the watermelons were cropped by the edge of the photo, and the other half was trying to decide if it could convince the wife to buy square salad plates just for the sake of making a salad like that.

Beautiful!

Posted Image


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#62 rarerollingobject

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Posted 20 April 2011 - 03:02 PM

Posted also on the Dinner thread, but, it's a salad!

A very juicy and tasty Thai salad of: prawns, crispy roast pork, pomelo, mint, cashews, shredded ginger, chilli, and shallot. Dressed in fish sauce and lime juice, topped with crispy fried garlic and shallots, and served with prawn crackers for scooping.

2011-04-20 at 19.06.30.jpg

#63 SobaAddict70

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Posted 05 May 2011 - 06:29 PM

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Insalata di funghi -- oyster mushrooms, shiitake mushrooms, red leaf lettuce, extra-virgin olive oil, shaved Parmesan cheese, sea salt, black pepper

Takes about 10 minutes to make.

#64 TheTInCook

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Posted 05 May 2011 - 10:07 PM

Insalata di funghi -- oyster mushrooms, shiitake mushrooms, red leaf lettuce, extra-virgin olive oil, shaved Parmesan cheese, sea salt, black pepper

Takes about 10 minutes to make.

Are the mushrooms raw? I was taught that you're supposed to always cook shitakes because they can give some people a rash.

At this one tapas place I worked, I used to do a composed salad of roasted beets, goat cheese, and I think it was arugula or baby green mix. Pretty normal sounding right? Well, their were two kickers; a little drizzle of reduced beet juice, and on the bottom of the plate there was a smear of roasted beet/balsamic/brown butter puree. IIRC the dressing was a sherry vin.

#65 SobaAddict70

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Posted 06 May 2011 - 05:42 AM


Insalata di funghi -- oyster mushrooms, shiitake mushrooms, red leaf lettuce, extra-virgin olive oil, shaved Parmesan cheese, sea salt, black pepper

Takes about 10 minutes to make.

Are the mushrooms raw? I was taught that you're supposed to always cook shitakes because they can give some people a rash.

At this one tapas place I worked, I used to do a composed salad of roasted beets, goat cheese, and I think it was arugula or baby green mix. Pretty normal sounding right? Well, their were two kickers; a little drizzle of reduced beet juice, and on the bottom of the plate there was a smear of roasted beet/balsamic/brown butter puree. IIRC the dressing was a sherry vin.



Yes, they're raw.

I had this salad last night and I'm fine. But then, everyone is different. You can omit them entirely ... it will taste just as delicious.

#66 BeeZee

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Posted 06 May 2011 - 06:04 AM

I've found in those bagged salads (yes, they aren't ideal, but sometimes convenience is important) that when I get "that smell" there's usually a couple of slimy leaves mixed in somewhere. Shake the contents out and you'll find the offensive ones. Often they are stuck to the sides of the bags because of moisture.
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#67 Anna N

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Posted 06 May 2011 - 06:11 AM

Posted also on the Dinner thread, but, it's a salad!

A very juicy and tasty Thai salad of: prawns, crispy roast pork, pomelo, mint, cashews, shredded ginger, chilli, and shallot. Dressed in fish sauce and lime juice, topped with crispy fried garlic and shallots, and served with prawn crackers for scooping.

2011-04-20 at 19.06.30.jpg


I have never seen a salad that got me salivating like this one. :laugh:
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#68 Kouign Aman

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Posted 06 May 2011 - 03:29 PM

That whiff mostly seems to come from the redleaf lettuce in the mix, which goes to slime faster than the other components. It can be picked out, and the rest of the bag rinsed,but who wants to do that? YMMV
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#69 FauxPas

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Posted 08 May 2011 - 04:06 PM

I love pomegranate seeds in salads. I like to make a baby spinach salad with sliced pears, walnuts and pom seeds on top, maybe some feta or a soft goat cheese or blue cheese crumbled on top. I make a vinaigrette with juice from some of the seeds and mixed with olive oil, lemon juice, honey and pepper.

I also like a warm potato salad with baby potatoes and lightly cooked green beans, mixed with halved cherry tomatoes, feta cheese, diced onion and a touch of oil and balsamic vinegar.

#70 dcarch

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Posted 08 May 2011 - 07:37 PM

A simple tomato salad

dcarch

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#71 bmdaniel

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Posted 27 May 2011 - 06:57 PM

Tonight I made a SV asparagus, shallot, goat cheese and marcona almond salad with sherry vinaigrette - apologies for the terrible picture (but it was tasty).

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#72 rarerollingobject

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Posted 27 May 2011 - 08:56 PM

Tonight I made a SV asparagus, shallot, goat cheese and marcona almond salad with sherry vinaigrette - apologies for the terrible picture (but it was tasty).


Beautiful! This kind of salad is right up my alley; how long did you SV the asparagus, and at what temp?

Edited by rarerollingobject, 27 May 2011 - 08:57 PM.


#73 bmdaniel

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Posted 28 May 2011 - 01:15 PM

15 minutes at 180F per MC (well, MC suggests 185F but my SV rig topped out at 180), then straight into an ice bath until chilled. Texture and flavor was very nice for the salad.

Just occurred to try bagging with the vinaigrette - might try that next time.

#74 rarerollingobject

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Posted 05 June 2011 - 04:30 AM

A raw beetroot salad (chioggia and standard), with mandarin juice, hazelnut oil and feta:

2011-06-05 at 19.41.29.jpg

#75 Jenni

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Posted 05 June 2011 - 01:27 PM

Wowee that looks good! I notice you used hazel oil...I'm wondering what a few actual toasted hazel nut pieces would be like tossed into the mix. Must make this immediately!

#76 rarerollingobject

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Posted 05 June 2011 - 02:32 PM

Wowee that looks good! I notice you used hazel oil...I'm wondering what a few actual toasted hazel nut pieces would be like tossed into the mix. Must make this immediately!


Yes, that had been the plan..roasted hazelnut pieces scattered on top. But when I went to find the hazelnuts I was sure I had, the gremlins had disapparated them. Likewise the mint I'd been planning to garnish with! Hehe. I did scrounge up a few walnuts in the end though (post photo), which was nice enough.

#77 Jenni

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Posted 06 June 2011 - 05:05 AM

Oo, mint, yes that would also be excellent.

#78 SobaAddict70

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Posted 11 June 2011 - 05:11 PM

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Oyster mushroom, bacon and heirloom potato salad, with fresh wild turkey eggs, pea shoot flowers, and herb vinaigrette

#79 kayb

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Posted 11 June 2011 - 05:21 PM

From a purely aesthetic standpoint, the purple pea shoot flowers knock me back! Rest of it looks pretty wonderful, too. How cool it is when your food is beautiful....
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#80 Fat Guy

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Posted 11 June 2011 - 05:27 PM

That is simply a fantastic looking salad.

I've been photographing all my salads but have been ashamed to post the photos -- they're all the same as the ugly ones I've posted already. I need to break out of my rut.

I thought the most beautiful salads I'd ever seen were at Alain Ducasse's restaurants (I'd hate to work the garde manger station at one of his places). But some of these are giving him a run for his money. I need to post photos of some of his salads. Let me see if there are any in a media gallery that I can get permission for.

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#81 SobaAddict70

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Posted 11 June 2011 - 05:46 PM

Thanks guys.

Steven, I'd be really interested in seeing AD's material. Here's hoping.

#82 Fat Guy

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Posted 11 June 2011 - 05:49 PM

I've got an email in to Sonja, the Ducasse representative I've communicated with in the past. I hope she can get me some images.

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#83 heidih

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Posted 19 June 2011 - 04:09 PM

I roughly grated the beets in this post and dressed with a bit of minced garlic, salt & pepper, fresh squeeze of orange juice, dash of balsamic and Dijon mustard, walnut oil, and a dice of Italian plums. I had originally intended to roast the beets but when I took a knife to them they were so tender I thought I would try my first raw preparation. I have eaten quite a bit while adjusting flavors. The rest will sit overnight and get perhaps some mint and feta and toasted walnuts when served tomorrow.

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Edited by heidih, 19 June 2011 - 06:09 PM.
forgot the walnut oil


#84 Emily_R

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Posted 19 June 2011 - 05:33 PM

Hi all --

Perfect timing for this thread getting bumped, since I had a really yummy salad for dinner tonight. Mixed spicy greens (arugula, mustard green sprouts, etc), avocado, hard boiled egg, shredded carrot, and homemade pancetta. Dressed with the oil from rendering the pancetta and some lime juice. Husband declared the pancetta oil a major winner.

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#85 heidih

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Posted 26 June 2011 - 04:38 PM

No picture as I assembled it on site and the ladies fell upon it! I picked up some "wild arugula" from Trader Joes. Small leaves and not bitter at all really. A bed of that went into the bottom of a large salad bowl. Chopped tomato, cucumber (from the garden), very thinly sliced (horizontally) raw green beans (farmstand), raw corn kernels from very young farmstand ear, and a few dried cranberries went over the arugula. The dressing was a simple Meyer lemon juice and zest with olive oil and a touch of Dijon and a hint of Rancho Gordo's amazing piloncillo. Salt and pepper as needed. Made some big croutons from a rustic loaf of a sourdough multigrain loaf. Topped the salad with the croutons, some toasted and spiced walnuts and a generous amount of crumbled feta.

Verdict: thoroughly enjoyable. I had never tried the raw green beans and found the green note and the crunch a great mix with the other ingredients. The croutons were a bit too large to spear with a fork but it was a bunch of good friends so fingers were employed.

#86 bmdaniel

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Posted 08 July 2011 - 04:39 PM

Ugly picture, delicious salad:

IMG-20110708-00050.jpg

Curry roasted cauliflower, pickled red onion, creamy feta, slivered almonds, flat leaf parsley, sherry vinaigrette. Will definitely make again.

#87 Catherine Iino

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Posted 08 July 2011 - 09:44 PM

Okay, I have to show off this one. My daughter and some friends caught about a dozen blue crabs the other day near our summer house in Rhode Island. The cupboard is pretty bare, but I did have a couple of peppers; lettuce, red shiso, and johnny jump-ups in the garden; and some garlic and olive oil. The shiso was a nice flavor with the crab. If I had had mayonnaise or the makings thereof, I probably would have used it, but this tasted so light and fresh without it that I'm glad I didn't.

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#88 LizD518

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Posted 14 August 2011 - 03:23 PM

Inspired by the salad at my favorite burrito place: El Diablo, I came up with a pretty good version of a salad with southwestern influence.

Romaine lettuce mix with carrots and red cabbage
roasted corn & black bean salsa, from Trader Joes
Diced tomatoes
diced avocado
Home made green chile dressing: Mayo, yogurt, serrano pepper, cumin, oregano, ancho, cayenne & garlic
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#89 Nicolai

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Posted 15 August 2011 - 03:31 PM

Buffalo Mozzarella and home-grown Great White and Green Zebra tomatoes

dcarch

Posted Image


This is not a salad but a work of Art with a beautiful color tonality and smooth texture.

Can I have a Poster size for my dining room please :cool:
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#90 eldereno

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Posted 15 August 2011 - 04:40 PM

THAT realy would be a great photo to put on my Dining Room wall! I want one, too!!!!
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