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There Is An Easy Recipe To Teach You To Make Tomato Salad

7 Aug

Summer is always the salad season, and there are a lot of kinds salad all over the world. During the summer, the fresh tomatoes are quite abundant, so tomato salad is very hot in summer. I suppose the fact that I love tomatoes helps, but I think this salad is utterly delicious. The sweetness of the tomatoes, coupled with the pungency of the garlic and the fresh mint of the basil, is sublime.

There are quite a lot of benefits you can get from tomatoes, it is not only nutritive, but also healthy, tomatoes including a lot of kinds of vitamins, and they can also help the fatters to lose weight in summer. There is an easy tomato salad recipe you can try at your own home.

Tomato Salad

Ingredients:

  • 1 medium to large vine ripened tomato, chopped coarsely
  • Extra virgin olive oil – appx. 3 Tbsp (we use an olive oil bottle with a pour spout – I give it 3-4 swirls over the bowl of chopped tomatoes)
  • Chopped fresh basil – appx. 2 tsp. (please, I beg you, don’t used dried basil!)
  • Garlic powder to taste (appx. ¼ tsp. – you can always add more!)
  • Salt to taste (˜¼ to ½ tsp.; don’t be shy!)
  • Fresh ground pepper to taste

Instructions:

Mix everything together

Adjust garlic powder, salt, pepper to taste

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Jicama Salad Is Delicious As Well As Nutritious

29 Mar

Jicama SaladJicama is a root vegetable that is also known as Mexican turnip, yam bean, etc. The plant is a vine that is native to Mexico. But, the name jicama is usually used to refer to the edible root of this plant. Apart from the root, other parts of the plant are poisonous. This root vegetable has a papery rind and the cream-colored flesh is crispy with a slight sweetness. It can be compared to the texture of apple or a pear, but, is less sweet. Being mild in flavor, this root vegetable is ideal for salads, salsas, etc. One of the popular vegetables used in Mexican cuisine, jicama is widely used in vegetable dishes, fruit bars, soups and salads. If you are interested in preparing jicama salad, this article will provide you with some simple and easy recipes for the same.

Jicama Salad Recipes

So, jicama is one of those ideal vegetables for salads. Its jicama nutritional benefits can also be obtained by pairing it with cilantro, lemon, ginger, red onion, oranges, sesame oil, etc. The following are some of the popular jicama salad recipes, prepared with some of the above said materials.

Jicama Veg Salad

This jicama salad recipe contains some of the nutritious vegetables, along with jicama. In order to prepare this recipe, you require the following ingredients.

Ingredients

  • Jicama – 1 (large)
  • Cucumber – 1 (large)
  • Carrots – 2 (large)
  • Shredded radish – ½ cup
  • Freshly chopped cilantro – ¼ cup
  • Rice vinegar – 2 tablespoons
  • Ancho chili powder – 2 tablespoons
  • Lime juice – from 3 limes
  • Red pepper – 1
  • Lime zest – 1 tablespoon
  • Honey – 2 tablespoons
  • Canola oil – ½ cup
  • Salt and pepper – for taste

How to Prepare

Start with rinsing the vegetables. Peel and shred jicama, carrots and radish. Peel cucumber and cut into thin slices. Even the red pepper has to be cut into thin slices. The next step is to prepare the jicama salad dressing by mixing lime juice, honey, canola oil, lime zest, ancho chili pepper and honey, in a small bowl. Add chopped cilantro, along with salt (Kosher salt is preferred) and pepper as per your requirement. Now, take a salad bowl and place the shredded and cut vegetables. Mix the salad dressing with the shredded vegetables and let it sit for around 15 to 20 minutes. There is no need to refrigerate this salad, before serving.

Jicama and Orange Salad

Ingredients

  • Jicama (diced) – 2 cups
  • Seedless oranges – 3
  • Red onions (finely chopped) – ¼ cup
  • Freshly chopped cilantro – 3 tablespoons
  • Red bell peppers (finely chopped) – 3 tablespoons
  • Orange juice (freshly squeezed) – 2 tablespoons
  • Salt and ground pepper – as per taste

Preparation method

As mentioned above, clean and wash the vegetables. Finely chop onions, cilantro and red peppers. Peel the jicamas and dice them. The oranges have to be peeled and cut into sections. All you have to do is to take a salad bowl large enough to hold all the ingredients. Put all the ingredients in the bowl and toss them. Your orange jicama salad is ready to serve.

Jicama Salad with Cilantro

This is one of the easy and simple recipes to prepare jicama salad with cilantro. As per this recipe, you need a kilogram of jicama vegetable that have to be washed and peeled, before cutting into juliennes. Rinse and chop fresh cilantro. You need ¼ cup of chopped cilantro leaves, for this recipe. The next step is to squeeze the juice of fresh lime and keep aside ¼ cup of lime juice. Once you are ready with the ingredients, put them in a large salad bowl and sprinkle some salt and ground pepper, as per your requirement. Now, sprinkle the lime juice over the jicama and toss the contents of the bowl. Keep your jicama cilantro salad in the refrigerator, before serving.

Now, you have a fair idea about preparing jicama salad recipe. There are many such recipes that can be prepared with a whole lot of other ingredients. You may collect other jicama salad recipes and try them too.

How To Make Summer Salads

3 Jan

Summer Salads

As we are still in the height of Summer here a few suggestions on wonderful French recipes.Salad Nicoise is known to all of us with dried or fresh anchovies, hard boiled eggs, provencal black olives and its special dressing, usually served in a hand made and hand decorated ceramic oil bottle.

Another delicious salad is ‘Salade Provencal with Warm Anchoiade’. It takes just 20 minutes to prepare and looks wonderful served in a ceramic bowl made right here, the Provence, as well.

For a salad serving 6 people you need 2 quarts of mixed salad greens (crisp, sweet leaves like romaine, endive and iceberg are best), 8 hard boiled eggs, shelled and quartered, 8 medium tomatoes or plum tomatoes, quartered, 1 large salad onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 1/2 cup small black olives packed in brine, drained (preferably Grossane olives from Provence if you can get them), 1 cup high-quality olive oil, 30 anchovy fillets, rinsed, drained and chopped, 3 cloves garlic, sliced thin, 1 rounded tablespoon of capers, packed in brine, drained, 2 tablespoons red wine vinegar, freshly ground black pepper

First you combine everything from the salad greens to the drained olives, toss it and set aside.

Take a small saucepan and gently warm the mixture of anchovies and half the olive oil over medium heat while constantly stirring it, for about 5 minutes until the anchovies form a thick paste.

After you remove it from the heat, add black pepper, and stir in the capers, garlic and vinegar. Gradually stir in the rest of the olive oil. Use at least half of the warm dressing for the salad you prepared before and refrigerate the rest. You can reheat the rest of the dressing and use it another day with lovely oven roasted vegetables or as a dip for raw vegetables.

This lovely salad served in a large ceramic salad bowl and then divided into smaller bowls, again hand made and decorated in the Provence, will not just taste delicious but also look wonderful. A mix of the strong colours of the Provence….the greens, yellows, reds from places like Vallauris or Aix-en-Provence.

As we all know, eating is not just about the actual taste of things but mainly about atmosphere, hence the suggestion to serve Provencal dishes in hand made. French tableware, just the same as you would serve Pasta on Italian cookware and Pollo al Ast on Spanish ceramics.

How To Make Mango Avocado Arugula Salad

20 Dec

mango-avocado-arugula-saladI love the colors in this salad; the mix of arugula, mango, avocado, red onions, cilantro, and red chili peppers make it look fun. I’ve always enjoyed salads and am fortunate that my kids also love salads, especially the younger one, on those days that he decides to be a picky eater he will still eat his salad and ask for more, for some odd reason he really likes the onions and can’t get enough of them, then he goes for the avocado, next the mango and finally the arugula. I used a red chili pepper for this salad to give it spice and color, but you can also use a milder pepper if you find chili peppers too hot, though once you remove the seeds and membranes they lose a lot of the heat, I debated using some crushed garlic instead, but I feel like I’ve been adding garlic to everything (seriously sometimes I feel like I can’t cook unless I use garlic, cumin or cilantro) so I’m taking a garlic break just for this salad. I like to use a little bit of creativity to keep salads interesting, a salad should be more than just a bowl of greens, I mean greens are good, but there are so many other additional ingredients and flavors that can be added to really make a salad stand out and have its own character.

mango-avocado-arugula-saladIngredients:

6 cups arugula leaves

1 mango, peeled and cut into long slices

1 avocado, peeled and sliced

½ red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about ½ orange

2 tbs lime juice, about ½ lime

4 tbs olive oil

½ tsp cumin

2 tbs finely chopped cilantro

1 red chili or hot pepper, sliced

Salt and pepper

Preparation:

Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

Rinse and drain the onions slices.

Toss the arugula leaves with half of the vinaigrette.

Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.

Where go for Dinner

19 Sep

Antojitos el Toril, the restaurant on Cottage Grove Road, brings down a bright green cart to Broom Street right off State. A line forms for its massive burritos, which diners cradle in their arms like newborn babies as they stumble away. This is relatively healthy food in a mobile, uncomplicated package. Two hot dog stands anchor the ends of Frances Street: Silky’s Hot Dogs in front of Wando’s and Pigtail Dogs next to the University Inn. They both serve good dogs and attract convivial crowds.But if there is one late-night dining destination that defines the State Street experience, it is JD’s, on the corner of State and Broom.

The full name is JD’s Chicago Maxwell Polish Sausage & Steak Burger. The most popular item is the chicken sandwich, which isn’t even on the menu.Gaggles of scantily clad girls are caterwauling at friends across Gorham Street. Shirtless guys are attempting to carry each other, re-creating the bro-mantic images of Abercrombie Fitch UK. The reek of weed mixes with the already heady haze of cheap perfume, fried food, stale beer and manure from the mounted police horses. It is State Street at 2 a.m. on a weekend night. You’ve been drinking and are ravenously hungry.Parthenon and Pizza di Roma are by now venerable institutions, and the scenes at both are almost staid by comparison to the rest of State Street.At Pizza di Roma you can get as good an urban slice as anywhere.

The pizza is almost two-dimensionally flat, huge and satisfyingly greasy. If you have a friend who has not shut up since the second drink, head here and enjoy the silence while mowing crust and cheese under the fluorescent lights. Sometimes General Tso’s chicken is what the reptilian part of the brain demands, and Asian Kitchen serves it hot and fast. Ignore the horrendous amounts of calories while consuming the divinely crunchy, caramelly nuggets. General Tso is equal parts guilt and lust over rice.Further down the street, Fat Sandwich Company channels the American Pie sensibility with raunchy names for equally raunchy sandwiches. There’s the Fat Milf, the Fat Frat and so on. The horrifying Fat Sorostitute is a huge bun packed with buffalo chicken bites, mozzarella sticks, jalapeño poppers, ranch dressing and fries. It is difficult to decide whether this sandwich is the sign of a civilization in decline or a convenient vehicle for things you would have ordered separately anyway.Because everything is cooked to order, and the griddle and fryer space is limited, only six or so sandwiches come out at a time.

The wait feels like eternity. If things are progressing slower than normal, customers begin to beg. “I’m a regular,” a guy next to me whines, waving cash. Another starts bidding on people’s sandwiches ahead of him in line.The legendary chicken sandwich is three chunks of expertly battered and fried chicken on a hamburger bun with shredded lettuce, mayo and Frank’s Red Hot Sauce. First you get the amazing crunch. Then the vinegary sauce shoots up your nostrils. As you reach the cool mayo and the toothy give from the soft bun, you realize what all the fuss is about. This is as good as it gets, the essence of Chicken Sandwich itself.As perfect as this is, the real surprise is JD’s “Steak.” Imagine two square slices of Wonder Bread, mayo, ketchup, mustard, lettuce, tomato and melted American cheese. Add to this a large burger that has been cooked, from frozen, on a slow griddle. By the time the meat is done, a crispy, caramelized layer nearly an eighth of an inch thick has formed on one side. It’s the best burger experience I’ve had since Minetta Tavern’s $26 Black Label Burger in New York. Well worth the wait.

Panera Bread Grilled Bacon, Egg, and Cheese Sandwich

16 Sep

510 calories
16 g fat (6.5 g saturated)
860 mg sodium

 

 

 

 

Remember, bagels are shaped like zeros for a reason. You’d be better off with two glazed doughnuts. Or, simply move outside the menu’s concentration of doughnuts and pastries and Dunkin’ Donuts proves itself to be one of the better on-the-go breakfast joints in the country. Pair a couple of the Wake-Up Wraps with a zero-calorie cup of coffee to switch your metabolism from sleep mode to high gear.

 

510 calories
24 g fat (10 g saturated, 0.5 g trans)
1,060 mg sodium

 

 

 

 

 

There are two differences between these two sandwiches. First, the Grilled Bacon, Egg & Cheese is built on ciabatta, which provides 50 more calories and half as much fiber. And second, it replaces the ham with bacon, which means an extra 100 calories of mostly fat.

 

590 calories
18 g fat (3 g saturated)
55 g sugars

 

 

 

 

 

Similar approaches to breakfast with very different results. Replacing an oatmeal base with sugars and granola is never a good swap.

How To Complete Niçoise Salad

9 Sep

The Niçoise salad is such a classic, I can’t seem to stop reinventing it. I was inspired to make this sandwich while thumbing through Gwyneth Paltrow’s cookbook, My Father’s Daughter, and reading about her tuna melt history at Jackson Hole, a chain of diners with which every New Yorker will be very familiar (my secret vice there is onion rings). After seeing a picture of a Niçoise salad on the back of her book, the light bulb above my head went off.

  • 1 1-pound tuna steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon herbes de Provence
  • Salt
  • Pepper
  • 1/2 baguette, halved horizontally
  • 1 clove garlic, peeled
  • 5 tablespoons mayonnaise
  • 2 teaspoons black olive tapenade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar or lemon juice
  • 1/2 teaspoon anchovy paste
  • 3 cornchions, finely diced
  • 16 Niçoise olives, chopped
  • 1/2 shallot, finely diced
  • 1 heaping tablespoon chopped flat-leaf parsley
  • 3 1/2 ounces Gruyère, sliced thinly on a mandoline into about 12 slices
  • 1 cup baby arugula
  • 1/2 cup oven-dried tomatoes