Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Salad 2016 –


SLB
 Share

Recommended Posts

5 hours ago, blue_dolphin said:

I believe I picked up a tin of the La Brújula baby squid in olive oil by mistake when I was stocking up on mussels at the import shop.

 

I often buy baby squid, but fresh not canned. I do use in a salad with a ginger, citrus, chilli and fish sauce dressing, radish, cucumber, mint, coriander leaf and cashews. No peaches!

I use a slightly adapted version of this first recipe. I have to make my own stem ginger to get the syrup. Also, the baby squid only get one minute cooking.

 

1041299862_babysquid.thumb.jpg.e4a03d03732ed70f65ba1edecfd673d9.jpg

 

1104172002_babysquid2.thumb.jpg.730c5d34bd3abbe638b463b040ed6e26.jpg

 

723527864_Squidcucumberradishandcashewnutswithcitrus-chillidressing.thumb.jpg.590de4669430b0b93961cc63aa4b83bf.jpg

 

Edited by liuzhou (log)
  • Like 8

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

On 7/22/2022 at 3:40 PM, JoNorvelleWalker said:

It's been decades since I've brought food to a potluck, but one of my favorite contributions was cannellini beans with tuna and parsley.  Liberal garlic and red onion.  Dressed with olive oil and balsamic.

That sounded good enough to eat so I made some for lunch. Since I had some Rancho Gordo Marcella beans cooked, I turned to Marcella herself for the recipe for Bean and Tuna Salad from Essentials of Classic Italian Cooking.  Marcella uses red wine vinegar for this instead of balsamic and only uses a clove of garlic so I stuck with that. 

1CC29CD9-84E8-49D2-BB78-C7960855761B_1_201_a.thumb.jpeg.c402c2329138415c75990d7aba1c30fa.jpeg

Served on traditional Italian shiso leaves 🙃
 

 

 

 

  • Like 9
  • Delicious 2
  • Haha 2
Link to comment
Share on other sites

  • 2 weeks later...

For those of you who occasionally use the bagged Asian Salad kits and who keep a cucumber quickle bowl un summer I am sharing a nice enhancement (here is looking at @Shelby and @Kim Shook adding some of the vinegary quickles w/ their onions really adds interest. Did it yesterday for first time. I'd always added some onion and cider vinegar but this was better.

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

Green bean and potato salad with mission figs and Ibérico ham from Thomas Keller's Ad Hoc at Home.  

0220D616-73D9-4DED-8C4E-3A9CE0E1F567_1_201_a.thumb.jpeg.6caef49e98774ba1faa23f6bae642fa9.jpeg
This was a fun salad with a lot of different flavors and textures. The recipe calls for 1.5 lbs green beans and 1 lb potatoes.  I'd recommend equal parts. The potatoes are cooked in salted water with a "sachet" of garlic, bay, thyme and peppercorns and I was surprised how nicely that flavored them in the short, 10 min cook time, in contrast to the beans which seemed a bit bland in comparison. Per the recipe notes, I subbed prosciutto for the Ibérico ham and cut it up instead of serving slices on a separate plate so I could get a bit of that salty punch in most every bite.  I made this because I had fresh figs and prosciutto on hand but I can't say this is the best way to show off a fresh fig.  Maybe just wrap them in the prosciutto and put them both on a separate plate 🙃

  • Like 8
  • Delicious 3
Link to comment
Share on other sites

On 8/10/2022 at 3:05 PM, blue_dolphin said:

Green bean and potato salad with mission figs and Ibérico ham from Thomas Keller's Ad Hoc at Home.  

0220D616-73D9-4DED-8C4E-3A9CE0E1F567_1_201_a.thumb.jpeg.6caef49e98774ba1faa23f6bae642fa9.jpeg
This was a fun salad with a lot of different flavors and textures. The recipe calls for 1.5 lbs green beans and 1 lb potatoes.  I'd recommend equal parts. The potatoes are cooked in salted water with a "sachet" of garlic, bay, thyme and peppercorns and I was surprised how nicely that flavored them in the short, 10 min cook time, in contrast to the beans which seemed a bit bland in comparison. Per the recipe notes, I subbed prosciutto for the Ibérico ham and cut it up instead of serving slices on a separate plate so I could get a bit of that salty punch in most every bite.  I made this because I had fresh figs and prosciutto on hand but I can't say this is the best way to show off a fresh fig.  Maybe just wrap them in the prosciutto and put them both on a separate plate 🙃

The only word that comes to mind is swoon. I am going to track down the ingredients, because I really need this.

 

  • Like 4
Link to comment
Share on other sites

On 8/12/2022 at 2:09 AM, MaryIsobel said:

The only word that comes to mind is swoon. I am going to track down the ingredients, because I really need this.

 

Testify.  I'm going to make this next week.  Because I am going to be in a home where someone else bought the jamon iberico.  

 

  • Like 1
  • Haha 1
Link to comment
Share on other sites

  • 5 weeks later...

Vietnamese watermelon & tomato salad from Susan Spungen's Open Kitchen (recipe available online here in her newsletter - scroll down) Lots of watermelon & feta salads around so this was a nice change with the saltiness coming from fish sauce, miso and soy sauce in a lime vinaigrette dressing.  Red chili peppers and fried scallions add contrast. 

5B79B075-A825-4306-9BEF-45FF5C1B7716_1_201_a.thumb.jpeg.c9bcbd1cde15c0f82fe949b72f0b3549.jpeg

In the book, she recommends serving this salad with a Vietnamese pork tenderloin. Found a loin pork chop in the freezer that I'd cooked sous vide, gave it a sear and added a bit of her tenderloin marinade to the pan to drizzle over.  Made some coconut brown rice in the Instant Pot. 

  • Like 2
  • Delicious 2
Link to comment
Share on other sites

33 minutes ago, blue_dolphin said:

Lots of watermelon & feta salads around so this was a nice change with the saltiness coming from fish sauce, miso and soy sauce in a lime vinaigrette dressing.

You are right. It is great to see a watermelon salad that doesn’t call for feta. It’s not one of my favourite cheeses and I notice lately that what I have been getting is either very salty or completely bland.  Your meal looks very attractive. 

  • Like 1
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

@Anna N 

 

consider Bulgarian Feta

 

Hopefully

 

sliced to order 

 

in a middle east store that has

 

6 - 12 feta's

 

in their own brine .

 

or what ever you gan get and shows up.

 

very very creamy , w the Greek feta ( from Greece ) 

 

sharper notes , rounded out.

 

I used to get this locally ,

 

and hope to again.

  • Thanks 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...