We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch. It’s got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue.
- 2 cups coarsely torn sourdough bread
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 3 Tbsp. sherry vinegar or red wine vinegar
- 1 garlic clove, finely grated
- ¼ tsp. crushed red pepper flakes
- 2 fennel bulbs with fronds
Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
Parsley Salad With Fennel and Horseradish
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. “You going to finish that?” I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it’s less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8&ndash10 minutes for walnuts, 12&ndash15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- 1 bunch baby red beets, cleaned and trimmed
- 1 bunch baby golden beets, cleaned and trimmed
- 1 bunch baby candy-striped beets, cleaned and trimmed
- 3/4 cup red-wine vinegar
- 1 1/2 cups sugar
- Coarse salt and freshly ground black pepper
- 6 blood oranges
- 1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
- 1/4 cup plus 2 tablespoons olive oil
- 1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
- 1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
- 1 bunch arugula, preferably wild
Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise set aside.
Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half let cool.
Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified season with salt and pepper. Strain through a fine sieve into a medium bowl set aside.
Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release set aside.
Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar season with salt and pepper. Divide evenly among 4 plates.
In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.
One Chap's Pantry
2 medium Fennel Bulbs
2 Tbsp Lemon Juice
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Sesame Seeds
Shaved Parmesan Cheese to taste
- Trim the Fennel of any Stalks, and Fronds trim any fibrous material with a peeler. Reserve Fronds for garnish.
- Cut Fennel Bulbs in half vertically and remove the fibrous cores.
- Laying each side flat, cut the Fennel horizontally into thin crescents.
- In a large bowl, toss the Fennel crescents with the Olive Oil, Lemon, Salt & Pepper
- Move to serving dish(es).
- Chop of the Fronds.
- Garnish the Fennel with the Sesame Seeds, Fronds, and some shaved Parmesan slices.
NOTES: Fennel has a nice strong anise flavor that is complemented by the Sesame seeds and salty Parmesan Cheese. This salad is a great salad for a Spring day.
31 Satisfying Salad Recipes
Keep this formula on hand, and you'll never be far from a delicious veggie dish, no matter the season. Just follow this basic blueprint: greens (here, red leaf) + seasonal vegetable and/or fruit (corn and peaches) + cheese/something creamy (avocado and feta) and/or egg + nuts (walnuts). Throughout the year, it's an easy way to elevate a simple green salad to one that transcends the genre.
You'll win over converts with this reinvention of the ubiquitous healthy salad. It starts with red quinoa, which provides a nutty crunch then there are diagonally sliced carrot coins (they're a bit larger than circles and help make the plate more eye-catching) and baby-kale leaves, which are more tender than the regular-size. You toss the leaves in a pomegranate-molasses-sherry vinegar dressing, for a bit of sweetness and finally, sprinkle on hefty doses of crumbled goat cheese and toasted, sliced almonds.
Tender, protein-packed edamame can boost any salad, but the young soybeans are the stars of this dish. There are also avocado pieces speckled with poppy seeds and matchstick carrots (purple, yellow and orange varieties), so there's a nice balance of textures. This recipe suggests a citrus or creamy dressing, such as this spicy, lemony one or this miso-based one.
A salad of arugula, watercress and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.
Photo: Courtesy of Purple Carrot
We don't often eat panzanella in cooler weather, as the bread-and-veggie dish usually brims with ripe summer tomatoes. Yet this recipe convinces us that the entrée salad can make a winning meal even when tomatoes aren't at their peak. It uses lacinato kale, a dark, purplish variety that grows through the winter in all but the chilliest climates. With walnuts for crunch, mandarins for sweet juiciness and portobello mushroom "steaks," this meal will have you wondering what other summer recipes you can winterize (corn on the cob in February, anyone?).
Kale isn't the only vegetable that can use a good massaging. In this play on coleslaw, you'll see how thinly sliced Brussels sprouts, beets, carrots and Napa cabbage also benefit from the technique. The sprouts can be fantastic raw—they just need to be broken down somewhat, by the action of your hands working oil, lemon juice and salt into them. A citrus-tahini dressing completes the salad, which tastes even better after sitting in the refrigerator for a few days.
The tart flavors in a salad of baby arugula, grapefruit and fennel are beautifully balanced by an avocado oil vinaigrette and crunchy black pepper croutons baked with the same ultrahealthy oil. The croutons can be made up to two days in advance and stored in an airtight container.
Splash olive oil and lemon juice over this Greek version of Caprese salad, layered with chalk-white feta, fresh oregano, cucumbers, red onions and colorful heirloom tomatoes.
Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Slices of crisp Asian pear mingle with parsley, celery leaves and bean sprouts in this light, palate-cleansing salad.
What distinguishes this salad? A tangy dressing made from pear juice, that's reduced into a syrup.
This mouth-watering salad couldn't be simpler&mdashor tastier, or prettier.
Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue.
Slices of Cara Cara orange and sweet Vidalia onion get tangled up in an arugula salad, tossed with crimson pomegranate seeds and snowy ricotta salata cheese.
Note: You may substitute any available oranges for the Cara Cara oranges.
Save time! Make this salad in the morning and dress it right before serving.
Ethiopian-born chef Mollie Ahlstrand has adopted an Italian cooking style based on simple recipes and the freshest ingredients, as in this pungent salad of arugula and shaved Parmesan.
This simple arugula salad showcases sublime, delicious, fresh mozzarella.
Served as an appetizer or salad, this dramatic dish will impress your guests.
You'll love this fabulous summer salad, in which the fruit meets its equal and opposite reaction&mdashsharp Pecorino Romano cheese.
The dressing can be made up to two days in advance, refrigerated in an airtight container and whisked before using.
Slightly sweet, chewy dried cherries star in a colorful salad made with couscous&mdashspiced with tumeric, saffron, cumin and cayenne&mdashroasted hazelnuts and fresh mint.
Photo: Richard Gerhard Jung
A simple salad, the freshest ingredients, the perfect start to a meal.
Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto and Parmigiano-Reggiano cheese.
Alfred Portale's shaved fennel salad with green apples and Pecorino Romano.
The combination of fennel and oranges make this salad crunchy, fresh and bright.
Two of our favorite veggies make this a delicious recipe.
Balance the flavors of this dish by serving it over farro and black rice.
This zingy mélange of endive, radicchio and orange with mint vinaigrette is a great way to start any dinner.
Another ode to Italian cuisine&mdashApril Bloomfield combines broccoli rabe and turnips with parsley, garlic and fennel.
Give oomph to arugula with spiced pumpkin, pine nuts and Pecorino. Together, it's music for your mouth.
This salad contains many of chef Paula Disbrowe's favorites: chervil, a mustardy lemon-vinaigrette and sliced avocado to add silkiness.
Shaved Fennel & Sunchoke Salad with Mustard Seed "Caviar"
1. In a small saucepan, bring 2/3 cup vinegar, the cider, kosher salt, and 1 tbsp. sugar to a boil over high heat. Stir in the mustard seeds. Reduce heat to medium-low. Simmer over medium until the seeds are tender, 20 to 25 minutes. Refrigerate the mustard seed “caviar” until cool, about 20 minutes.
2. Meanwhile, in a large bowl, whisk the oil and tarragon with the remaining 2 tbsp. vinegar and 1/2 tsp. sugar. Season the dressing with salt and pepper.
3. Toss the sliced fennel, apples, sunchokes, nuts, cheese, and fennel fronds with the dressing season. Drain the mustard seed “caviar” and sprinkle over the fennel and sunchoke salad.
Caesar Salad Recipe Ingredients
My Caesar salad recipe starts with 4 basic components:
- Romaine lettuce – Chop it into bite-sized pieces that’ll mingle with the other ingredients! You don’t want any big chunks of romaine here. Butterhead lettuce would be delicious in this recipe as well.
- Cheese – I like to scatter shaved pecorino cheese over my Caesar salad, but a generous sprinkle of grated Parmesan cheese would add the same nutty, savory flavor.
- Homemade croutons – For crunch! These are so yummy and easy to make – just toss bread cubes with olive oil and salt, spread them on a baking sheet, and toast them in a 350-degree oven until they’re golden brown.
- Caesar dressing – Traditional Caesar salad dressing is made with raw egg yolks, Worcestershire sauce, and anchovies, but my version is much simpler and just as good. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, a minced garlic clove and capers, Dijon mustard, and black pepper. You’ll end up with a creamy, rich mixture that tastes every bit as tangy and savory as the classic version.
To make this recipe extra fresh, I add a few unconventional components to the classic Caesar salad template. First, I pile on a generous amount of roasted chickpeas. They add protein to this recipe, along with lots of extra crunch. Finally, shaved red radishes, pine nuts, and a sprinkle of chives take the whole thing over the top.
Dinner Party Catering in Phoenix
Kale’s culinary team brings a fun, chef’s table experience to you and your guests. With a focus on local and seasonal ingredients, you’ll experience the freshest culinary innovations at your next dinner party.
We’ll take care of menu development, food, labor, event setup, serving, and cleanup. Choose from one of our dinner party catering packages, make selections from our seasonal menu, or request a custom menu. Our experienced staff can accommodate dietary needs and restrictions while delivering a tantalizing meal.
Dinner Party Sample Menus
Below is a sample of our dinner party menus we’ve created for past events. We develop menus based on season, product availability, food preferences, and budget. Choose from one of the below menus or request a personalized menu for your next dinner party.
grilled sweet romaine hearts topped with oven dried tomatoes, crispy capers, local pecorino, pancetta chips served with a roasted shallot and tarragon dressing
apple smoked watermelon, black pepper feta mousse, citrus supremes, shaved fennel, toasted pistachios with a tequila-mint and lime dressing
CAST IRON ANGUS FILET MIGNON WITH PINK PEPPERCORN SAUCE
cast iron seared certified Angus filet mignon, buttery local olive oil and herb poached fondant potatoes, seasonal vegetables, toasted pink peppercorn and beurre rouge sauce topped with crispy shaved leeks
citrus and saffron infused panna cotta, dark chocolate ganache, toasted pistachios, smoked sea salt
BERRY COBBLER WITH ESPRESSO WHIPPED CREAM
seasonal berries topped with a warm spice crust, espresso infused whipped cream, mint
Stuffed Pineapple Crab Cake
pineapple stuffed with our house made crab cake mix and tossed in coconut and pan fried atop of a creamy coconut, lime and rum mousse
Roasted Fennel and Citrus Salad
oven roasted fennel with citrus supremes, toasted walnuts, gorgonzola, shaved red onions, kalamata, Serrano with a spring onion and tarragon vinaigrette
tender truffle poached lobster tail atop of a shaved summer squash, smoked corn and potato puree served with a sweet pea and poblano sauce
refreshing house-made strawberry-rose sorbet with creamy coconut whipped cream, candied lime and sea salt
DARK CHOCOLATE AND PORT WINE MOUSSE
dark chocolate and port wine infused mousse, orange caramel sauce, smoked sea salt
Buffet or Family Style Dinner
We recommend this dinner party sample menu for family gatherings, casual corporate lunches or dinners, baby showers, birthday or graduation parties.
POMEGRANATE AND CHICKEN CURRY SALAD
diced marinated grilled chicken breast and onions with baby spinach, pomegranates, and coconut-curry dressing
a mix of hearts of romaine and kale with garlic-herb polenta croutons, toasted pistachio caesar dressing, parmesan crisp and grilled lemon
CHILLED MELON SALAD WITH PROSCIUTTO CRISP
seasonal melon with smoked gouda, prosciutto crisp, and arugula-lemon pesto
LOCAL BREAD PANZANELLA SALAD
local sprouted bread croutons with shaved onions, oven dried tomatoes, cucumbers, local olives and feta cheese with balsamic-fig dressing
TOASTED QUINOA SALAD WITH POACHED BEETS
toasted quinoa, poached beets, candied walnuts, citrus supremes, black truffle goat cheese with roasted orange-fennel vinaigrette
MESQUITE SMOKED CHICKEN BREAST
marinated bone-in chicken breast slow smoked with mesquite, onions, green chilies, garlic, and lime
PINK PEPPERCORN CRUSTED FILET MIGNON
local filet mignon crusted with our pink peppercorn spice blend
CITRUS-GINGER MARINATED CAULIFLOWER STEAKS
grilled cauliflower steaks topped with charred scallion-miso relish
cold water lobster tails served with roasted garlic-herb maitre d’hotel butter
CHIPOTLE-LIME FILET OF HALIBUT
filet of halibut rubbed with our house made chipotle-lime spice blend
grilled hearts of romaine with garlic polenta croutons, shaved parmesan, oven-dried tomatoes, and toasted pistachio caesar dressing
TAMARI MARINATED ROASTED VEGETABLE MEDLEY
an assortment of seasonal vegetables marinated in a tamari sauce and slow roasted
ROASTED GARLIC, WHITE WINE, AND HERB POTATOES
tender roasted potatoes tossed in roasted garlic, white wine, and herb sauce
toasted couscous with citrus infused apricots, pomegranates, pistachios, dill and grilled lemon
flame grilled jalapenos stuffed with cumin-spiced black beans, tomatoes, and smoked cheddar
oven roasted peaches with madagascar vanilla whipped cream, burnt honey and almond crumble
an assortment of 3 ice cream flavors with your choice of toppings (ie. fresh fruit, toasted coconut, chocolate-espresso sauce, salted caramel sauce, berry compote, dark chocolate chips, roasted chopped peanuts, etc.)
a layered dessert with spiced graham cracker crumbles topped with banana foster, coconut mousse, and candied peanuts
apple confit with nut brittle and creme anglaise
dark chocolate mousse with hazelnut whipped cream with candied chilies
Passed Hors D’ouevres with Plated Dinner
We recommend this service style for those wanting a fine-dining experience for a corporate dinner party, corporate retreat, entertaining clients or for a glamorous at home dinner party.
tomato concasse, avocado mousse, fresh pickled ginger, toasted sesame
pan fried pork belly bites with caramelized spiced citrus and fennel fronds
pan seared scallops, creamy cauliflower puree, toasted almond crumble
APPLE-ENDIVE SALAD WRAPPED IN PROSCIUTTO
apple, endive, radicchio, watercress wrapped in prosciutto and drizzled with balsamic glaze and toasted pine nuts
cast iron seared filet (8oz), beurre blanc poached lobster tail (3-4 oz), creamed spinach, duchess potatoes, chimichurri
spiced graham cracker crumble, coconut-lime mousse, burnt honey sauce, blueberries, candied lime
We recommend a Southwest inspired menu for those visiting the Southwest for the first time
SPLIT LOBSTER TAILS WITH GREEN CHILI-CILANTRO SAUCE
cold water split lobster tails grilled and served with a green chili-cilantro sauce
grilled romaine hearts served with shaved shallots, crispy capers, smoked tomato dressing, poached egg and cilantro
LAMB CHOPS WITH MINT SALSA VERDE
served with seasonal vegetables and creamy masa
ESPRESSO CHOCOLATE CAKE WITH CAJETA
chocolate cake infused with espresso served with candied peanuts, cajeta, and raspberries
A cocktail party is the perfect catering solution allowing guests to socialize without having a formal sit down dinner. Our cocktail party catering fee includes the preparation of 5 hor d’eouvres
jumbo lump crab cakes | remoulade | chives
CANTALOUPE WITH SMOKED GOUDA
cantaloupe | smoked gouda | pancetta crisps | arugula pesto
POLENTA WITH BLACKENED PRAWNS
creamy polenta | blackened prawns | lime
marinated ahi tuna (raw) | avocado mousse | Asian micros
LAMB MEATBALLS WITH MINT AND GARLIC
artisan lamb meatballs | Persian tomato sauce
HERB-TURMERIC CHICKEN WITH SUMAC AND LIME SAUCE
grilled or seared marinated chicken breasts | sumac and lime sauce
CHILE AND SAFFRON SPICED HALIBUT
chile and saffron dry rubbed halibut | lemon-dill sauce
CROSTINI WITH GRILLED EGGPLANT
crostini | grilled eggplant | romesco spread | basil-pesto
TABBOULEH STUFFED TOMATOES
couscous | cucumber | onion | lemon-herb | tomato
grilled asparagus | creamy goat cheese | toasted almonds
kale and romaine mix | polenta croutons | shaved parmesan | pistachio caesar dressing
mixed greens | sundried tomatoes | cucumbers | kalamata | onions | greek vinaigrette
fresh mozzarella | cherry tomatoes | basil | balsamic glaze
iceberg wedge | tomatoes | onions | prosciutto crisps | ranch or bleu cheese dressing
Banana Nutella Cookies (Oatmeal)
FULL RECIPE HERE (easier to read): https://biteswithbri.com/huevos-con-chorizo/Disclosure: This post may contain affiliate links.These jumbo Banana Nutella Cookies (Oatmeal) are the perfect mix between a loaf of banana bread and an oatmeal chocolate chip cookie. And if you are not sold yet, they are stuffed with nutella for even more melty chocolate. So good and only 30 minutes to chill in the freezer!