It's July already can you believe it? I thought maybe it's time to lighten things up - it sure is for me. After all it's picnic and BBQ time, time to spend out doors enjoying family and friends and of course great food. The Challenge this month is SALAD- so many ways to improvise and hey - it's not a main . . . or is it? Just think of the possibilities!!!
Good luck to everyone who's up for a Challenge.
OK - now for the usual disclaimer: (Please it's the honor system) Only submit dishes you made for this Challenge. That would be dishes made in July 2015.
Made a small batch of chicken salad tonight. Had I known the challenge I would have tarted it up a bit. Perhaps I'll do a Chinese octopus salad, or a lemongrass beef one, or Italian style lentil, or ....
Farmers market special I did awhile back. (I know it's disqualified, but maybe a little inspiration get this thing started)
Beets roasted in sherry and thyme, raw shaved beets, beet leaves, lemon balm, and a Thai Trinity (Mint, T. Basil, and Cilantro) puree.
The roasted beets are inside the leaf, you can see one poking out. The idea for the plating was to keep it super clean. Your plate looks crazy after you finish eating it, like a Jackson Pollock or something.
Mmmmm! Salad! Love it! Seasonal Produce & Farmers' Markets turn me on. Anything from avocado and strawberry w/ slivered red onion and spinach, to grilled peaches or nectarines and mozzarella & creme fraiche and arugula, to the classics like Cobb, Louis, etc. Cherries are in now too. Great topic! Looking to you guys for more inspiration. Thanks, Mike.
Maybe it's a cultural thing but we eat salads all throughout winter here. Some of the best greens are available in winter like cabbage and hard greens.
I always try to utilize beet tops... However, I've never tried them in a salad? Didn't even think about it. I usually sauté them with a bit of garlic, and serve as a side or mix with gnocchis...
I've been MIA due to my "job" as president of my synagogue, but I needed a little R&R so......
Fennel, Apple and Orange Slaw (that's salad, right??)
Juice of one lime or 1/2 lemon
Splash of rice wine vinegar
Olive oil
Salt and pepper
Shave one fennel bulb on a mandoline
Add one tart-sweet apple (granny smith, etc.) diced
Toss in some chopped parsley
Add supremes of one sweet orange, juice reserved
Make a vinaigrette of the first four ingredients, plus the orange juice. Toss the apple, fennel, and parsley with the vinaigrette, then gently mix in the orange. It's reasonably good the next day, too.
Pizzà. & Salad - I like the combo of warm pizza dough topped with à crisp cold green salad for a light summer meal or amuse busche/appetizer. Prepare your pizza crust and top it with salad of choice. The warm crust compliments the cold salad. Caesar salad, either classic or added chicken or shrimp, or buratta, prosciutto and arugula - so many ways to go. Using flat bread is another option. Verrines are pretty cool too.
I'm not trying to bias anyone by using ChefNick's picture for the Photo for the thread in the Featured section. I needed to pick one and that one looked good at the moment.
Salad is the perfect dish for thinking outside the box. I define it as any group of ingredients bound by a "dressing" usually an oil and an acid sometimes with a sugar added. I think there is almost a salad for every letter in the alphabet. Vegetable, fish, seafood, fruit, meat(s), raw, sauteed, grilled, steamed - you name it there is a "salad" for it.
Salad is the perfect dish for thinking outside the box. I define it as any group of ingredients bound by a "dressing" usually an oil and an acid sometimes with a sugar added. I think there is almost a salad for every letter in the alphabet. Vegetable, fish, seafood, fruit, meat(s), raw, sauteed, grilled, steamed - you name it there is a "salad" for it.
And, from just about every country/nationality - i.e. Greek, Italian, Mexican, French, Thai, Japanese, Chinese, American, etc. Good description @Mike9.
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