Archive for Salad
Tried & True: Watermelon Salad with Ricotta Salata
Posted by: | CommentsThere’s a reason why I cannot watch Giada de Laurentiis’ travel show on the Food Network – namely because it puts ideas in my head of different flavor combinations and then I turn into the kitchen chemist with a theory of “little bit of this” and “let’s put in some more of that” and I don’t measure. Ugh!
Anywhoo – Giada happened to be in the Hamptons on this episode and she had a watermelon salad with some ricotta salata, red onion and arugula. Wait – did she say my favorite green – arugula? My ears perked up, I rewound the tivo and paid attention. What a great idea – I’m not too fond of feta and, since ricotta salata was mentioned as being similar, I figured, why the heck not. I keep most of the ingredients in my fridge anyway – all I needed to pick up was the cheese and the mint for the 4th of July soiree.
It was a raving success. My friends went bananas for it. I adore it and this salad has started a brand new love affair with watermelon. Who knew that something so savory could also be so refreshing.
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Watermelon Salad with Ricotta Salata
Inspired by “The Hamptons” episode of Giada’s Weekend Adventures
Ingredients:
- 1 small seedless watermelon, rind removed and cubed (should be 3-4 cups or one medium size “tub” from the grocery store)
- I small red onion
- 1/2 cup of ricotta salata, shaved
- Juice and zest of one lemon
- 3-4 mint leaves, chopped
- 1/2 tbsp. of olive oil
- Salt & Pepper
- Arugula for serving
Directions:
- Thinly slice the red onion into half moons and put into bowl.
- Juice the lemon directly into the red onion and let the onion marinate for 15 minutes.
- After 15 minutes, add the olive oil to the onion and toss.
- Add the red onion, including the lemon juice marinade to the cubed watermelon.
- Add the shaved ricotta salata, zest and mint and toss all ingredients together.
- Salt & Pepper to taste
- Serve over arugula and enjoy.
Barefoot Bloggers: Chinese Chicken Salad…
Posted by: | CommentsOne of the April recipes to try for the Barefoot Bloggers was the Barefoot Contessa’s Chinese Chicken Salad. I know I know – it’s the end of the month but it is done. I am regaining my cooking mojo and, thankfully, this recipe made me think quick on my feet.
I’ve noticed with the Food Network, sometimes it’s like recipe roulette when they post the recipes. As I was using my blackberry for cooking instructions, I didn’t have the ability to check the comments. What I can say is that the dressing was WAY too salty. I had to improvise and get something to counteract all the salt so I added more honey. That seemed to help but it still was missing some “umph” so, spotting some limes nearby I added that and it “didn’t suck” as I so elequently put it. It wasn’t super stellar either. I’ll try it on my work guinea buddies tomorrow and see their opinion and report back.
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Recipe courtesy of Ina Garten, Barefoot Contessa Parties!
Ingredients
- 4 split chicken breasts (bone-in, skin-on)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 pound asparagus, ends removed, and cut in thirds diagonally
- 1 red bell pepper, cored and seeded
- 2 scallions (white and green parts), sliced diagonally
- 1 tablespoon white sesame seeds, toasted
For the dressing:
- 1/2 cup vegetable oil
- 1/4 cup good apple cider vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons dark sesame oil
- 1/2 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon peeled, grated fresh ginger
- 1/2 tablespoon sesame seeds, toasted
- 1/4 cup smooth peanut butter
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Fast & Fresh: Grilled Chicken and Corn Salad…
Posted by: | Comments
I’m a sucker for corn, especially when it is during the hot summer months. Couple that with some grilled chicken and a curry dressing, I’m game.
So you can guess what will be on the menu this weekend…
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GRILLED CHICKEN & CORN SALAD
Recipe [and photo] courtesy of Cooking Club of America
DRESSING
3 tablespoons olive oil
1 1/2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon curry powder
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
SALAD
2 boneless skinless chicken breast halves
2 ears corn, husks and silk removed
2 green onions, thinly sliced
3 cups loosely packed baby spinach
- In small bowl, whisk together all dressing ingredients. Reserve 3 tablespoons of the dressing.
- Heat grill. Brush chicken and corn with reserved dressing. Place chicken and corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill corn 6 to 8 minutes or until lightly browned and tender, turning to brown all sides. Grill chicken 8 to 10 minutes or until no longer pink in center, turning once.
- Place on cutting board; cool 5 minutes. Slice kernels off corn; slice chicken into strips. In large bowl, toss together corn, green onions and spinach; top with chicken. Drizzle with dressing.
Makes 2 (1 3/4-cup) servings
