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Category: Salads & Dressings

October 17, 2020November 3, 2020 jgrusseLeave a comment

Salade Nicoise with Sous-Vide Tuna

We frequently eat Salade Nicoise, usually with good quality oil-packed canned tuna.  I had seen an article on cooking tuna sous-vide in oil and decided to use that for the tuna part of the salad.  That involved sprinkling the two sides of the tuna with kosher salt and letting it dry brine in the refrigerator Read More …

Fish & Shellfish, French Cuisine, Salads & Dressings
August 6, 2020August 6, 2020 jgrusseLeave a comment

Grilled Steak and Vegetable Salad

This recipe is an inspiration which turned out well.  The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand.  Quantities are about right for 3 adult servings.  Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …

American Cuisine, Beef, Mexican Cuisine, Salads & Dressings
May 26, 2020May 26, 2020 jgrusseLeave a comment

Hawaiian Macaroni Salad

Amanda has wanted some Hawaiian Macaroni Salad, so we made a batch to go with Huli Huli Grilled Chicken Wings .  This version is adapted from Cook’s Country, and has a number of noticeable features.  First, the macaroni in a Hawaiian-style salad is supposed to be softer than we would normally cook macaroni.  Second, the Read More …

American Cuisine, Salads & Dressings
January 5, 2020January 5, 2020 jgrusseLeave a comment

Roasted Eggplant Salad with Cilantro and Lime

This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai.  Like many Asian salads, there is no oil in the dish, so this is quite low calorie.  I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …

Salads & Dressings, Thai Cuisine, Vegan, Vegetarian
January 3, 2020 jgrusseLeave a comment

Potato Salad

This is a good accompaniment to smoked chicken and other barbeque dishes.  This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX.  The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …

American Cuisine, Salads & Dressings, Vegetarian
December 9, 2019December 9, 2019 jgrusseLeave a comment

Artichoke, Chickpea, and Tuna Salad

This Italian entrée salad is adapted from Lidia Bastianich’s cookbook Lidia’s Italy in America.  I chose it because Carol is fond of artichokes.  I have sized this for 2 servings.  I liked the bread cubes in it, but Carol did not.  The next time I make it I may simply double the chickpeas and omit Read More …

Israeli Cuisine, Salads & Dressings
July 8, 2019July 8, 2019 jgrusseLeave a comment

Tex-Mex Grilled Steak Salad

This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill.  Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …

American Cuisine, Beef, Mexican Cuisine, Salads & Dressings
June 20, 2019June 20, 2019 jgrusseLeave a comment

Carrot, Cucumber, and Feta Salad

One of the best dishes we had at a recent dinner to a Georgian restaurant in DC was a carrot, cucumber, and Feta salad.  After a few tries, this is close to what we enjoyed at the restaurant.  The key step is to boil the carrots just until crisp-tender.  How long this will take depends Read More …

Salads & Dressings, Soviet Cuisine, Vegetarian
May 30, 2019May 30, 2019 jgrusseLeave a comment

Winter Nicoise Salad with Broccoli

Back in February, the Wall St. Journal published a “Slow Food Fast” recipe about making a variation of salad nicoise suitable for the winter, since it used only pantry ingredients and broccoli, which is readily available in the winter.  I thought this was a good idea since it was a salad based on a vegetable Read More …

Fish & Shellfish, French Cuisine, Salads & Dressings
May 16, 2019May 16, 2019 jgrusseLeave a comment

Orange Salad

This colorful composed salad is especially good in the winter when salad vegetables are not at their best.  This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest.  There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …

American Cuisine, Salads & Dressings

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