Posts Tagged ‘Salad’
I told my husband that 2014 is going to be "the year of the salad" for us. We are good at eating vegetables. David and I both love them (Lainey is another story), but we typically eat them cooked... sauteed really, unless they're Brussels sprouts, and then we bake them.
But it's starting to feel boring and a little too predictable. I believe it's time we seriously expanded our vegetable repertoire and for me that's expanding into the world of salads. But how? The problem is that when I think about lettuce and dressing, I'm just not that inspired.
But when I think about a gorgonzola radicchio salad with orange vinaigrette like this, I start to get excited.
That's why I put this collection together. I wanted to see beautiful vegetables, in interesting combinations, with delicious, tangy sounding dressings. I thought this would motivate me to get chopping. And so far it's working.
My new favorite thing to do is add strawberries and a strong cheese, like feta, to a simple arugula salad, then add a tangy balsamic vinaigrette. I know it's not revolutionary, and doesn't hold a candle to some of the these creations, but for me it's definitely a start.
This is a sponsored post by Foodie.com but the opinions are all my own. I want to eat these salads!
My husband is not a fan of mayonnaise, so I'm always on the lookout for non-mayo salads. I saw Mario Batali make this warm potato salad on The Chew, the new food show on ABC, and thought it looked delicious! Plus, who doesn't love Mario Batali! If you haven't checked out The Chew yet, you definitely should, it's a lot of fun to watch, and I keep getting great tips and recipes.
I wanted to give it a try, but I also wanted to make a few tweaks, like roasting the potatoes instead of boiling them, and substituting thyme for marjoram because thyme is one of my favorite herbs.
ITALIAN ROASTED POTATO SALAD
- 2 pounds new (small) potatoes
- 1/4 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons red wine vinegar
- 1/2 teaspoon lemon juice
- 1 teaspoon mustard powder
- 1 tablespoon thyme + 1/2 tablespoon for garnish
- 1/2 teaspoon salt
- 1 shallot minced
- fresh pepper to taste
Preheat the to 400 degrees. Quarter potatoes.
Toss the potatoes in a bowl with olive oil and salt.
Spread onto a cookie sheet and bake for about 40 minutes - until they start to brown. Halfway through I turned the potatoes so they would brown on both sides.
Here's what they looked like roasted.
Cook three eggs over easy and cut into slices.
In a separate bowl, whisk the olive oil, balsamic vinegar, red wine vinegar, lemon juice, mustard powder, thyme, and the minced shallot to make the dressing. Add some salt and pepper to taste. Pour the dressing over the potatoes and top with the fried egg slices. Garnish with couple more pinches of thyme.
While it tastes terrific warm, you can also enjoy it cold.
The Chew celebrates and explores life through food - from cooking to food trends, restaurants, holidays and more all aimed at making life better, fuller and more fun. Featuring celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz, “The Chew” is a leap forward into a delicious new kind of talk show.
Watch The Chew Weekdays at 1e|12p|c on ABC!
First, the corn salad...
This is my go-to summer salad because there's no better time to find delicious sweet corn and delicious cherry tomatoes. Plus, this salad is simple to make, and tastes a little like vegetable candy. :)
SUMMER GRILLED CORN SALAD
For the salad
- 5 ears of sweet corn
- 1/2 basket of cherry tomatoes
- 1 package of arugula
- 1 poblano pepper (poblanos are also commonly called "pasillas")
- 1/4 cup chopped cilantro
- 1/2 cup Cotija cheese
For the dressing
- 1/4 cup olive oil
- 2 teaspoons red wine vinegar
- 1 lime juiced and zested
- 2 teaspoons mustard powder
Shuck the corn, and lightly coat it with vegetable oil (I used olive oil). Put the corn on a grill (or in a large frying pan on medium heat), and rotate them every few minutes until the corn starts to turn a golden color. I like to let it blacken in spots for some extra flavor.
Let the corn cool for a couple minutes, then cut off corn off the kernels and put them in a large bowl.
You can grill the pepper along with the corn. Let it cook until it softens, turning it periodically. Cut the pepper open and scrape out the seeds.
Poblanos aren't that hot, but the seeds can still burn if you touch them, then touch your eyes, so be careful. Dice, and add to the corn. If you want to add some extra heat, you can also add a jalapeno in addition to the poblano.
Since Cotija is a strong cheese, I like to cut my pieces into 1/4 inch cubes so the flavor is more evenly distributed when I add it to the salad.
For the dressing, combine olive oil, lime juice, lime zest, red wine vinegar, and mustard. Add salt and pepper to taste.
Add the cheese, arugula, cilantro, tomatoes, and dressing. Mix well and you've got summer in a salad! It tastes great served warm, or you can keep it in the refrigerator overnight, and serve chilled the next day.
The collection includes: an 8x10 inch party sign, party circles, and tented cards that you can type your own text into. DOWNLOAD THEM HERE.
Happy Labor Day, everyone! (Can you believe it's almost time to welcome fall??)
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Here's another recipe we created for the launch of Foodie.com. This is our special Chinese chicken salad served in pretty wonton cups. Wouldn't these look great on a buffet table adding a nice splash of color?
The salad is tangy and crisp, made with shredded chicken, napa cabbage, radicchio, romaine, and carrots.
We baked the wonton cups in muffin tins (but if you want to be more decadent, you can always fry them).
To finish off the cups, we garnished them with cilantro and baked wonton strips.
Not only are they yummy, but I thought they were beautiful to look at.
To see the full recipe, head here to Foodie.com.
If you make them yourself, please email me a photo at jillian(at)catchmyparty(d0t)com. I'd love to see how yours turned out.
This cold sesame appetizer is our go-to recipe for any potluck that we're invited to. What's great about it, is it's simple to make, and can sit out for a while at a party and the flavors just keep getting better. It got a great earthy flavor from the soba and sesame seeds, with a little bit of heat to make it interesting.
- 8 oz. whole-wheat capellini or soba noodles -- once cooked, add a touch of sesame oil to keep noodles from sticking
- 2 1/2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon chili oil
- 2 teaspoons lighted toasted sesame seeds
- 1/4 teaspoon lime juice
- 3 cloves of garlic, minced
- 1 bunch fresh cilantro, chopped
- 1/4 of red bell pepper, diced
In a bowl, mix soy sauce, sesame oil, rice wine vinegar, chili oil, sesame seeds (leave a little left over for garnish), lime juice, and garlic.
Toss in cooked noodles, 2/3 of the cilantro, and 2/3 of the red bell pepper. Refrigerate. Right before serving, garnish with the remaining cilantro, red bell pepper, and sesame seeds.
If you need to put together a super quick appetizer with a lot of flavor, this pasta caprese salad is it!
It's simple to make, and all I recommend is using super fresh ingredients (and not overcooking the pasta). I use farmer's market cherry tomatoes, yummy virgin olive oil, fresh lemons for the lemon juice, and the best buffalo mozzarella I can find. And I have to say I get so many compliments on this. Here's how to do it:
- 1 pound pasta (farfalle is my favorite for this, penne is a good alternative)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 garlic cloves (pressed or minced)
- 1 shallot (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh basil
- 1 1/2 pounds of cherry tomatoes (or cored seeded red tomatoes)
- 12 ounces fresh mozzarella cheese
Boil the pasta with a pinch of salt, then set aside in a large bowl to cool down.
In a medium size bowl, whisk together the olive oil, lemon juice, minced garlic, minced shallot, salt, and pepper.
The dressing might seem a little salty, but once it goes on the pasta, it will balance out.
Cut the cherry tomatoes in half and add to the dressing.
Add the dressing and tomatoes to the pasta.
Dice the mozzarella into 1/4 inch cubes and add to the pasta once the pasta is cool enough not to melt the cheese.
Chop the basil and add to the pasta, tomatoes, and mozzarella.
I love trying out new recipes, especially during holiday weekends when my husband and I have a little more time to cook and... taste.:)
Here are some of the things I'm planning to make this Labor Day weekend. (Click on the photo or link to go to the recipe.) What are you thinking of making?