This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.
Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing
14 03 2014Comments : Leave a Comment »
Tags: mozzarella, Potatoes, red pepper, zucchini
Categories : Main Dish, Potatoes, salad, Southwestern/Mexican
Candied Walnuts
27 09 2011
These walnuts are perfect on a salad with beets or goat cheese. I usually make a big batch and then freeze some so I have them on hand when I want to dress up any salad. It is important to boil the walnuts first to remove any bitterness.
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Tags: walnuts
Categories : salad, snacks
Spinach and Romaine Salad with Tamarind Citrus Dressing and Pappadams
29 08 2011
This recipe was also part of my exploration of Indian food. Usually Indian salads are more of a small side dish, but I was looking for something that was more like our American salads with an Indian twist. I found it in this Tamarind Citrus Dressing. The crummbled pappadums made an interesting twist to the typical slivered nuts and bacon found on a spinach salad.
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Tags: lettuce, spinach
Categories : Indian, salad
Indian Roasted Cauliflower and Potato Salad
29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out http://www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.
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Tags: cauliflower, Potatoes
Categories : Indian, Potatoes, salad, Vegetable side dish
Indonesian Coleslaw
4 08 2010
My mother sent me home with shredded cabbage from her garden and the ingredients to make this coleslaw. It turned out beautifully. I served it with Thai Tuna Burgers and the partnership was perfect. This coleslaw reminds me of the Indonesian salad called Gado Gado.
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Categories : salad
Asparagus Salad with Pine Nuts
16 04 2010
We are into asparagus season. I love it and am always looking for new ways to make it. I tried this recipe, and I thought the dressing had a nice little kick to it. This is very easy to make.
2 bunches asparagus
½ cup raw pine nuts
3 tbsp oil
3 cloves garlic, minced
¼ cup fresh orange juice
3 tbsp light soy sauce
2 tbsp Japanese rice vinegar
1 tbsp agave
1 tbsp dark sesame oil
1 tsp Asian chile sauce
2 tbsp chopped cilantro
Comments : 2 Comments »
Tags: asparagus
Categories : salad, Vegetable side dish
Smoked Trout, Avocado and Blood Orange Salad with EVOO’s Blood Orange and Meyer Lemon dressing
29 03 2010
At Evoo I served this as a simple appetizer by placing avocado slices and orange segments on Belgian endive spears and drizzling with the dressing. Here is the full version of the salad I had in mind when I created this dressing. This dressing would also be great drizzled on grilled shrimp, fish or scallops or even used as a marinade before grilling. Read the rest of this entry »
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Tags: avocado, lemons, oranges
Categories : salad
Salt-Crusted Beets with Horseradish Sauce
17 03 2010
I found this recipe online and had to try it. I have seen fish cooked before in a salt crust to retain moisture, but I had never thought about roasting vegetables in a salt crust. Being curious, I had to experiment. I tried using a very coarse sea salt instead of kosher salt and I was not completely successful. I could not get the large crystals to stick to the beets. So I do recommend using kosher salt instead. Despite a partial failure, the beets still turned out moist and the horseradish, thyme and orange imparted a lovely flavor. My husband loved them. The first night I served them warm, sliced with the horseradish sauce. The next night I cut them up and used them in the Spaghetti with Greens and Beets recipe. Both ways worked great. These beets would also be lovely in a green salad.
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Tags: beets
Categories : salad, Vegetable side dish
Tuna, Fennel, Avocado and Blood Orange Salad with Citrus Vinaigrette
14 03 2010
I made this salad last night as the starter course to my meal. It makes a beautiful beginning to a dinner party. I discovered that my son really loves gourmet composed salads like this and the smoked trout salad I made last week. I will have to get more creative with salads in the future. I made this dish to use up a whole bunch of blood oranges I received in my weekly delivery of organic produce. This is also yummy with smoked salmon (hot smoked not cold) instead of the tuna. Read the rest of this entry »
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Tags: avocado, lettuce, oranges, tuna
Categories : salad
Smoked Trout, Avocado and Grapefruit Salad
28 02 2010
This was the starter course to our fantastic first cooking class. The flavors are complex but the preparation is quite simple. The key ingredient is the smoked trout and the crisped trout skin. This salad might also be good with sliced fresh fennel bulb instead of the endive.
Trout Salad Prep
Serves 8
4 boneless smoked-trout fillets with skin
3 tbsp lemon juice
1 tsp Dijon mustard
3/4 cup extra virgin olive oil
sea salt to taste
3 red grapefruit
2 avocados
5 cups arugula
3 Belgian endive, sliced across
1 small red onion, very thinly sliced
4 red radishes, very thinly sliced Read the rest of this entry »
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Tags: arugula, avocado, endive, grapefruit, radish, trout
Categories : salad
Katherine
vegoutgourmet.com 