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Salad


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216 replies to this topic

#91 nikkib

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Posted 16 August 2011 - 03:55 AM

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.


Wow - what an amazing looking salad and great provinance, now all i need is a summer house near Rhode island and i'll be done... ;-)
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#92 threestars

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Posted 16 August 2011 - 05:53 AM

Drooling over all the salads here.. I want to make one asap! :)

#93 rooftop1000

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Posted 16 August 2011 - 06:51 AM

This was Sunday's lunch
Tuna packed in oil with the oil as the base for a lemon dressing, Austrian Crescent Potatoes from the farmers market, Tomatoes, Cucumbers, Green Beans, and Radish Curls from my garden

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#94 FrogPrincesse

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Posted 15 February 2012 - 10:34 PM

Japanese tomatoes, arugula, parmesan, and a micro green mix from my CSA. The micro greens were an intriguing mix of various things that I am not very familiar with, including amaranth, orach, bull's blood (beet greens?), and red shiso.

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#95 heidih

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Posted 15 February 2012 - 10:40 PM

Japanese tomatoes, arugula, parmesan, and a micro green mix from my CSA. The micro greens were an intriguing mix of various things that I am not very familiar with, including amaranth, orach, bull's blood (beet greens?), and red shiso.

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Stunning color and intriguing flavors. I have been finding regular shiso to be a stellar salad addition.

#96 Norm Matthews

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Posted 16 February 2012 - 07:10 AM

Watermelon and kiwi salad
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Caribbean inspired salad. Red onions need to be soaked in ice water to tone them down
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Avocado and bacon with balsamic vinegar as the dressing
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Tomatillos salad
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I got this idea for a salad when I saw Jaques Pepin cut thin strips of cucumber for garnish
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Edited by Norm Matthews, 16 February 2012 - 07:12 AM.


#97 FrogPrincesse

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Posted 22 February 2012 - 10:10 PM

Oro blanco grapefruit, blood oranges, almonds, pomegranate and avocado salad.

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#98 rarerollingobject

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Posted 25 February 2012 - 03:03 PM

Oro blanco grapefruit, blood oranges, almonds, pomegranate and avocado salad.


Lovely salad. I riffed on a similar theme last night, with grapefruit, oranges, avocado, and thinly sliced fennel. The dressing was champagne vinegar and a little lemon juice, and blood orange-infused olive oil.

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#99 FrogPrincesse

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Posted 03 March 2012 - 01:28 AM


Oro blanco grapefruit, blood oranges, almonds, pomegranate and avocado salad.


Lovely salad. I riffed on a similar theme last night, with grapefruit, oranges, avocado, and thinly sliced fennel. The dressing was champagne vinegar and a little lemon juice, and blood orange-infused olive oil.


Citrus-based salads are just wonderful. That blood-orange infused olive oil sounds great as well.

I had spinach and English peas in my CSA, so the Baby Spinach, Fresh Pea and Feta Cheese Salad from The Naked Chef by Jamie Oliver immediately came to mind. I blanched the peas very briefly. The dressing is simply olive oil (I used a very aromatic arbequina oil) and lemon juice. I think that this was the first cooking book I bought after moving to the US and discovering his show more than 10 years ago, and I still make some of the recipes.

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#100 FrogPrincesse

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Posted 18 July 2012 - 01:43 PM

A traditional Caprese last night with heirloom tomatoes, buffalo mozzarella, and very fragrant basil (all from Trader Joe's). Seasoning was Arbequina olive oil, balsamic vinegar (both from TJ as well), black pepper, and fleur de sel.

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For a less traditional take on the Caprese, see the Mozza thread here.

#101 LynnFoodies

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Posted 18 July 2012 - 07:32 PM

Japanese tomatoes, arugula, parmesan, and a micro green mix from my CSA. The micro greens were an intriguing mix of various things that I am not very familiar with, including amaranth, orach, bull's blood (beet greens?), and red shiso.

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The color is impressive!
Only Japanese tomato can make this astonishing look!
Food photos that make you hungry - Hungry Food Photography

#102 Dave Hatfield

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Posted 19 July 2012 - 04:12 AM

Nicoise Salad

A classic French sald that I frequently make this time of year when the ingredients are at their best.final1.jpg

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#103 FrogPrincesse

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Posted 26 July 2012 - 09:47 AM

Beautiful salade niçoise, Dave. With a slice of rustic bread, that could be a complete (and delicious) meal.

I made a grilled kale salad with fresh goat cheese and white peaches last night, adapted from this recipe.

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The smokiness and slight bitterness of the grilled kale worked great with the peaches and the goat cheese.

#104 FrogPrincesse

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Posted 18 September 2012 - 04:35 PM

Here are a few salads we enjoyed this summer (I can't believe summer is almost over!).
Fattoush-inspired salad with cherry tomatoes, cucumber, chives, butter lettuce, parsley, mint, zahtar (from the Dinner thread).
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Les Halles tomato salad with basil and balsamic vinegar (from the Les Halles cookbook thread).
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A chopped cucumber and tomato salad with mint (also from the Dinner thread).
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Heirloom tomatoes from my CSA with buffalo mozzarella and basil.
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Arugula, black figs, fresh goat cheese, Parma ham, balsamic, olive oil.
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Based on a recipe from Lucques, a summer fruit salad (peach, fig) with arugula and Marcona almonds.
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Another tomato salad - when tomatoes are in season, I don't get tired of this!
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Arugula and the sweetest yellow peaches from the farmers market with fresh goat cheese (from the Labor Day thread).
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Lobster chopped salad with cherry tomatoes, avocado, corn and home-cured bacon (from the Labor Day thread, based on a recipe from Lucques).
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#105 FrogPrincesse

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Posted 25 September 2012 - 09:54 AM

I made a salad last night with ingredients from my CSA: heirloom tomatoes, yellow watermelon and fennel.

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The fennel was amazingly tender and delicate; great with the tomatoes. I see the watermelon + tomato combo a lot in recipes but I still don't get it. The watermelon looked pretty but I don't think it added much.

#106 Joel Hicks

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Posted 25 September 2012 - 08:14 PM

One of my favourite salads, Potato, Fennel, Olive, Saffron and Mussel Salad. This recipe is from Australian Chef, Damien Pignolet, from his book, "French". Ive made it hundreds of times as a meal in itself, or as a side for grilled fish or chicken.

Mandolin the Fennel and save the fronds

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De-pit and roughly chop Kalamata Olives

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Steam the potatoes

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Cook the mussels in white wine garlic and onion

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Strain and deshell mussels keeping Mussel liquor.
Strain Mussel liquor carefully removing garlic, onions and any sand etc.. and then add saffron strands to liquor and allow to steep.
Make a vinegarette using saffron mussel liquor
Toss warm/hot potatoes in vinegarette
Add some chopped sun-dried tomatoes
Add to cooked mussels and Fennel, toss and enjoy with a glass of dry white wine.

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#107 rod rock

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Posted 26 September 2012 - 07:28 AM

Yumm this Lobster chopped salad from Frog Princesse seems delicious! And this thread is one of the best on the forum :)

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#108 FrogPrincesse

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Posted 22 October 2012 - 03:55 PM

Yumm this Lobster chopped salad from Frog Princesse seems delicious! And this thread is one of the best on the forum :)

Thanks rod rock.

I made this simple arugula, pear and goat cheese salad this weekend. All ingredients were from Trader Joe's. I decided at the last minute to add pomegranate seeds (I had just gotten a couple of pomegranates from my CSA). However pairing bitter arugula with pomegranate is not necessarily the best idea. The dressing was shallots + walnut oil and red wine vinegar. Next time I will replace the pomegranate with some nuts.

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#109 rod rock

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Posted 23 October 2012 - 01:54 AM

This one looks delicious too! Nice work!

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#110 TheCulinaryLibrary

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Posted 27 October 2012 - 04:58 AM

Posted ImageMy Green Papaya Salad & Fruit Salad
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#111 rod rock

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Posted 29 October 2012 - 05:13 AM

Wonderful salad decoration! Nice work.

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#112 pacman1978

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Posted 31 October 2012 - 07:18 AM

I plan on doing a starter of pigeon breast with a warm salad consisting of bacon, mushrooms and walnuts tossed with spinach with red wine vinaigrette. Will get some pics and upload them - this thread is making me think more about how to make it look better as well instead of just a pile..

#113 FrogPrincesse

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Posted 19 November 2012 - 06:00 PM

Persimmon and pomegranate salad last night. This is based on a recipe from Lucques (details here) but I skipped the toasted hazelnuts and used a mesclun with arugula instead of just arugula. The persimmon bought at the farmer's market was very nice.

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Edited by FrogPrincesse, 19 November 2012 - 06:00 PM.


#114 SobaAddict70

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Posted 20 November 2012 - 02:32 PM

As you might imagine from looking at the pix below, I belong to the minimalist school of salads.

Sometimes "less" is more. :wink:

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Insalata di zucchine e pomodoro -- zucchini, tomato, arugula, sea salt, black pepper, extra-virgin olive oil, balsamic vinegar


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Mozzarella, ham and fig salad -- fresh mozzarella, honey ham, figs, wildflower honey, lemon juice, sea salt, black pepper, extra-virgin olive oil


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Chanterelle mushroom and fried herb salad, with farm egg fried in olive oil -- mixed lettuces, chanterelle mushrooms, egg, herbs, extra-virgin olive oil, white wine vinegar, sea salt, black pepper


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Warm green bean and potato salad -- green beans, Yukon Gold potatoes, red onion, chives, white wine vinegar, extra-virgin olive oil, Dijon mustard, sea salt, black pepper


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"Fennel, celery, cheese" -- shaved fennel, celery, Parmigiano-Reggiano cheese, lemon juice, sea salt, black pepper, celery leaves, lemon zest, extra-virgin olive oil


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Fennel, green apple and walnut salad -- fennel, Granny Smith apples, chopped walnuts, baby arugula, lemon juice, olive oil, oregano, sea salt, black pepper

#115 rotuts

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Posted 20 November 2012 - 02:39 PM

every salad SA looks delicious.

but Warm green bean and potato salad has given me New Ideas!

many thanks!

#116 FrogPrincesse

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Posted 20 November 2012 - 02:41 PM

You have some beautiful salads there, SobaAddict70. I agree that you don't need a lot of ingredients to make a tasty and interesting salad.

In the zucchini and tomato salad, is the zucchini blanched?

#117 SobaAddict70

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Posted 20 November 2012 - 02:47 PM

FrogPrincesse -- yes it is. very perceptive. :wink:

#118 FrogPrincesse

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Posted 20 November 2012 - 03:15 PM

FrogPrincesse -- yes it is. very perceptive. :wink:


Thanks. I have never used zucchini in a salad so you are giving me new ideas.

#119 SobaAddict70

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Posted 20 November 2012 - 03:47 PM


FrogPrincesse -- yes it is. very perceptive. :wink:


Thanks. I have never used zucchini in a salad so you are giving me new ideas.



I played around with zucchini for a few weeks earlier in the year. Some recipes made it to the blog, while others are on Facebook.

I also love it used in a variant of frico. It occurs to me that paired with some mixed lettuces and a generous helping of lemon zest and celery leaves, that this might make for a delicious and unusual salad. I'll have to try it next summer when the zucchini problem manifests itself again.

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#120 FrogPrincesse

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Posted 06 December 2012 - 02:55 PM

In the colder months, I really like salade de chèvre chaud. The crottin de Chavignol (smuggled from France) is put under the broiler for a couple of minutes with a piece of bread until it starts to melt, and used to top the salad. I sprinkled a little bit of herbes de Provence on top. I like a dressing with plenty of red wine vinegar and chives with this.

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