We made this dressing, adapted from www.justonecook.com to go with a salad of Napa cabbage and cucumber. This is the amount for 4 servings. 4 Tbs. toasted sesame seeds 2-2/3 Tbs. Kewpie mayonnaise 2-2/3 Tbs. unseasoned rice vinegar 2 Tbs. soy sauce 1-1/3 tsp. sugar 2/3 tsp. mirin 2/3 tsp. toasted sesame oil Grind the Read More …
Carol made this salad for our Father’s Day lunch, adapting a recipe in www.delish.com. She added a few ingredients to the salad, and reduced the amount of chickpeas. The recipe below is slightly different from what she served since she thinks 4 oz. of salami in the original is too much and that a mixture Read More …
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …
Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …
This is a version of the classic spinach salad with a warm sweet and sour dressing. It is a simplification of a recipe in The Texas Cowboy Kitchen. It made 2 large servings and took about 10 minutes. I used jamon serrano, since we have a lot from buying an entire ham from Costco. Alternatively, Read More …
This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …
Carol made this salad from the NYTimes for a Christmas party, where it was well received. It could be a main course with the addition of some shrimp or chicken. This version makes 8 servings and takes about an hour. Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …
I made this dressing to go with a wedge salad. It makes about 2 cups of dressing and takes only a few minutes. 1 cup full fat sour cream 4 oz. blue cheese, crumbled or shredded 1-1/2 tsp. lemon juice ¼ tsp. mustard powder ¼ tsp. freshly ground black pepper ¼ hot sauce (Tabasco, etc.) Read More …
In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …