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Are you looking for the perfect Thanksgiving or holiday salad?
Ingredients 1 bone-in chicken breast (about 1 1/2 pounds), halved 2 medium carrots, sliced diagonally into 2-inch pieces 1 bay leaf Kosher salt 6 cups low-sodium chicken broth 2 tablespoons unsalted butter 1 large onion, very thinly sliced 1 teaspoon sugar 1 1/2 teaspoons Madras curry powder 1/3 cup jasmine rice 3 tablespoons finely chopped fresh mint 3 tablespoons chopped fresh dill 1 lemon, cut into wedges Directions
Ingredients 1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers , cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves , minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper
Peggy Knickerbocker Use a combination of yellow and red watermelon to make this summer salad even more colorful.
Servings: Serves 8
Ingredients 3 3/4-inch-thick slice of rustic white bread, cubed 4 cups 3 oz soft silken tofu ¼ cup basil leaves 2 Tbsp canola oil 1 Tbsp champagne vinegar ½ small shallot, coarsely chopped kosher salt freshly ground black pepper 4 thick slice of bacon, 4 ounces cut crosswise into 1/2-inch strips 1 head butter lettuce, torn into bite-size pieces about 5 cups 1 cup red cherry tomato, halved 1 cup yellow pear tomato, halved Directions