Kale and ricotta salata salad. May 4th, 2010 I have a confession to make: I don’t love salads. Or, I should say: I don’t love making my own. I have a few go-to salad spots here in the city ( Sacred Chow being a favorite), but for whatever reason I have a tough time mixing one together on my own. And since I make 80% of my meals at home, a true salad may only come about once or twice a week. You see, what I really wanted was a crowd-pleasing salad that I could boast about. I happen to follow Kim Severson, a writer, and Ruth Reichl, a food critic (among other things) on Twitter .
I looked down at my notes: nutrient-packed, alkalizing green ? I think it’s worth noting that I maintain a meat- and dairy-free diet 95% of the time. Below, is my version of Gourmet’s Kale and Ricotta Salata Salad . Instructions Trim the leaves of the kale above where the stems become thick. In a separate bowl, whisk together the shallot, lemon juice, salt and oil. The sweet, marinated raisins go so well with the slightly salty ricotta! Garlic Oil And Vinegar Dressing Recipes.
Red wine vinegar, worcestershire sauce, garlic cloves, salt and 3 MORE B 25 mins, 7 ingredients red wine vinegar, mustard powder, salt, extra-virgin olive oil, dried oregano and 2 MORE B 130 mins, 7 ingredients anchovi filet, grated parmesan cheese, garlic, dijon mustard and 4 MORE B 35 mins, 8 ingredients mint, red wine vinegar, persian cucumber, green onions, tahini, grape tomatoes and 10 MORE B 30 mins, 16 ingredients fresh basil, dijon mustard, garlic cloves, vegetable oil, salt, sugar and 2 MORE B 20 mins, 8 ingredients pepper, fresh marjoram, olive oil, white wine vinegar, garlic and 4 MORE B 9 ingredients salad, anchovy fillets, egg yolks, anchovi filet, cracked black pepper, dressing and 11 MORE.
Red onion salad dressing. My mom is the one to thank for this refreshing salad dressing.
She brought me a jar and when it was gone in a week, I asked for the recipe. This recipe is easy to tweak to make it your own. I added garlic, because, why not? And you can adjust the spices to your taste to make it your own. Use it over your favorite salad or dip fresh veggies in it for a snack. Ingredients 1 medium red onion, rough chop 1 glove garlic, minced 1/2 cup sugar 1/2 teaspoon salt 1 / 2 teaspoon fresh ground pepper 1 teaspoon celery seed 3 teaspoons dijon mustard 1 / 3 cup vinegar 3/4 cup oil (vegetable or olive oil) Instructions Combine all ingredients in a food processor and process until desired texture is achieved. Notes Alternative: If you don't have a blender or food processor: Finely mince the red onion. Tomato, basil & ricotta salad (and pasta) « milliemirepoix. (warning: skip this bit if you’re totally sick of earthquake stuff or if you’re otherwise not into musings on life and death and other topics that probably have no place in a food blog) On Tuesday last week I was headed to a potluck dinner and had planned to make something awesome with tomatoes inspired by the latest Cuisine magazine.
Instead I found myself, a half hour before I was due for dinner, standing outside Moore Wilson’s in a crowd of people staring open-mouthed at the television screen. Now a week has passed. Though I can’t even begin to fathom what Cantabrians must be going through, for the rest of us it’s been a week of emotional extremes, from relief at learning that loved ones were safe, to heart-stopping panic at remembering a friend or acquaintance had just ventured South, to sheer despair and sadness at hearing the stories of those who weren’t so lucky, at seeing the images of a beloved city reduced to rubble. TOMATO, BASIL & RICOTTA SALAD (serves 2-3): Like this: