New recipes

Warm Escarole Salad with Anchovies and Mustard Seed Vinaigrette

Warm Escarole Salad with Anchovies and Mustard Seed Vinaigrette


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
  • 1 small garlic clove, grated
  • 1 head escarole, torn into bite-size pieces (about 6 cups)
  • Kosher salt, freshly ground black pepper
  • Fresh lemon juice (for serving)

Recipe Preparation

  • Bring 2" water to a simmer in a medium saucepan over medium-low heat. Place a large metal bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add Whole Grain Mustard Dressing, chopped anchovy, and garlic to bowl and whisk until warm to the touch. Add escarole and toss until leaves are warm and beginning to soften, about 2 minutes. Remove bowl from heat; season salad with salt, pepper, and lemon juice to taste. Serve salad topped with whole anchovies, if using.

Photos by Kimberley HasselbrinkReviews Section

Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached egg creates a little sauce on top.

Soy and Sesame Kale Chips (pictured)

Instead of a bag of potato chips, try these crunchy, savory treats.

Olive Oil and Sea Salt Kale Chips

A sprinkling of coarse salt tastes satisfying without all the sodium of processed snacks.

Cheesy Pepper Kale Chips

Choose from parmesan or nutritional yeast for the cheesy flavor.


Candied Ginger

A perfect way to savor the last of the fall harvest, and a great holiday gift! If you're feeling fancy, dip the end of each piece into melted chocolate.

Adapted from David Lebovitz:

1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1L) water
pinch of salt

1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife or a mandolin (don't cut yourself!).

2. Put the ginger slices in a nonreactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.

3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)

4. Remove from heat and let stand for at least an hour, or as long as overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.

5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose. (FRF note: We had to let our slices dry flat on a baking sheet for three days before they had the right dried texture, then coated them in more sugar. If you coat them in sugar before they are dried they will just continue to absorb the sugar without getting the wonderful crystalized texture, so don't be afraid to wait a few days until they are nice and dried!)

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.


Tempura Tuesdays!

Here at Four Root Farm we take dinner very seriously. Even if it means eating at 9:00 pm (or 9:30. or 9:45. ) we all sit down together to eat a hearty meal almost every night, and those meals are almost always almost entirely veggies just pulled from the field. And we don't take any day more seriously than Tuesdays - affectionately known as Tempura Tuesdays!!

This time of year our weekly tempura adventures get more and more exciting as we have more crops to add to the pile, but really we will tempura almost anything that can be sliced and won't disintegrate in steaming hot oil. We recommend you take the same approach - the more creative the better, you won't be sorry. We harvested our very first summer squash on Tuesday specifically for tempura, and also included bok choi, hakurei turnips, carrots, broccoli raab florets, and squash blossoms.

Here's what you do to make the tempura batter - the rest is up to you.

  1. Slice whatever veggies you're experimenting with into manageable bite-size pieces. If they're too small they'll fall apart and if they're too big they'll be hard to bite.
  2. Mix together:
    1 egg
    250 ml cold beer (PBR is our prefered lager)
    salt and pepper
    100 g flour
  3. Meanwhile, heat vegetable oil in a heavy saucepan that's deep enough to submerge the veggies you've prepared. You can test the temperature of the oil by dropping in a drip of batter - if it sinks to the bottom and then rises up, the oil is hot enough.
  4. Once the oil is the right temperature, coat the veggies in the batter and deep fry them for 3 - 5 minutes, or until they're golden brown.
  5. Eat SOON! Tempura is best when it's just cool enough to eat.

VINAGRETTE CREAM SALAD DRESSING

  • 1 clove garlic
  • 1 t. salt
  • 1/2 t. white or black pepper
  • 1/2 t. mustard powder
  • 1 t. Dijon mustard
  • 1 egg (or 2 T. heavy cream)
  • 3 T. olive oil
  • 3 T. tarragon or wine vinegar
  • 1 t. fresh lemon juice
  • 1/4 c. vegetable oil

Mash salt and garlic into a paste in stainless steel bowl. Add pepper, mustards, egg (or cream), and olive oil. [The egg or cream keeps the dressing from separating and makes it smooth.] Whisk with vigor, while slowly adding vinegar and lemon juice. Add oil a drop or two at a time until it has all been added. (This is an excellent marinade for raw or cooked vegetables, which should be marinated over night and served cold on lettuce.)


For people who find the bitterness of dandelion greens a bit much, you can always blanch them (cook them briefly in boiling salted water), squeeze the water out of them, chop them and lightly braise them with strong flavors like bacon, garlic, and chiles.

Dandelion greens are also lovely served slightly wilted in warm salads as long as a strong red wine or sherry vinaigrette and/or rich flavors like a poached egg, toasted nuts, or grated cheese round out their flavors. Try dandelion greens in place of frisée in a classic French bistro salad or in place of escarole in a salad with roasted beets. To soften the sharp bite of dandelion greens, slowly simmer or braise them with some bacon or pancetta.


Asparagus, Green

GrilledAsparagus,

Pistachio,

Tarragon,

Parmesan,

picada (garlic, thyme, bread crumbs, bread cubes, lemon zest)

SautéedAsparagus,

Browned Butter,

toasted hazelnuts

white pepper, spring onions

crab meat, fresh lime juice

pancetta, poached egg, chervil, dill, chives

niçoise olives, hard-boiled eggs, potatoes, radishes, cucumber, red onion, herbs, dijon mustard vinaigrette

Gruyere,

BlanchedAsparagus,

Oven-Roasted Asparagus,

BlanchedAsparagus,

Salmon,

Oven-Roasted Asparagus,


Refreshing Winter Citrus Salad Recipe

Tis the season for oranges to be plentiful and this Refreshing Winter Citrus Salad Recipe is just the thing to drown out the winter blues, wake up your tastebuds and start thinking about spring!

You know I love blood oranges and Cara Cara’s are so nice too as this salad combines both of them along with pink grapefruit, regular navel oranges, some celery for crunch and young escarole leaves for a touch of bitterness. The oil cured black olives add contrast and just the right amount of extra salt, while the thinly slivered red onions do their thing. This is DELICIOUS!!

We are rounding home stretch of moving and cleaning EVERYTHING out of our offices, reorganizing and repositioning the businesses, coming home dirty and dusty every night for the past week and this salad is just the thing that cleans our bodies and souls up before jumping into the shower and then bed. This is also the reason there has been a pause in my posts.

Of course you don’t have to be dirty and tired to enjoy this salad. It’s crisp and refreshing at any time. Beautiful to look at, with all the colors, it’s a feast for the eyes too. This is the kind of salad that’s so good, you just want to keep shoveling it in and mumbling mmm’s.

Please make sure you peel all of the citrus as described below, with a sharp knife. You don’t want any bitter pith coming in to ruin your dish. Make this now, with LOVE, while all the oranges are plentiful. Enjoy.

REFRESHING WINTER CITRUS SALAD RECIPE– serves 3 – 4

4 Tbs. olive oil
2 Tbs. sherry vinegar
Salt and pepper
1 navel orange
2 blood oranges
2 Cara Cara oranges
1 small pink grapefruit
1/2 small red onion, very thinly sliced
3 tender inside celery stalks, thinly sliced at an angle
Handful of black oil cured olives
½ small head of escarole, tender inside leaves
Large pinch of flaky Maldon sea salt

Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside.

Wash and spin dry the escarole leaves. Wrap in paper toweling and chill in the refrigerator.

To remove the peel from all of the citrus fruit, use a small serrated or very sharp boning knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat on the cutting board. Next, take off the peel, cutting from top to bottom, following the curve of the fruit. Try to remove only the peel and white pith, not the flesh of the fruit. It should end up being perfectly spherical and naked.

Once peeled, carefully slice peeled citrus crosswise. Arrange escarole leaves on a large platter. Arrange all citrus slices in a random pattern on top of the escarole, letting them overlap a bit here and there. Scatter onion and celery over top. Dot the surface with olives.

Whisk vinaigrette again, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve with LOVE.


Below are Great Recipes on How to Make Salads

Learn How to Make a Salad using the many different types of greens, fresh fruits and vegetables, molded salads with gelatin and many other ingredients.

Oriental Salad recipes made with fruit, Asian fruit slaw, Asian vegetable slaw, hot chicken salad and chicken rice salad.

Cabbage Salad Recipes with oil and vinegar or creamy dressings one made with sauerkraut and one with Ramen noodles. 

Tuna Salad Recipe with Italian dressing, Spanish style or for a crowd use fresh tuna in lemon dill sauce or with fusilli pasta.

Taco Salad Recipe with ground beef, with turkey or a layered taco salad.

Green Bean Salad Recipe with mushrooms seasoned with bacon, with Chinese vegetables, with mixed beans, anchovies or Italian tomato salad.

Cauliflower Salad Recipe with broccoli and tomatoes for Christmas, with bacon, seasoned with mint, one in Italian dressing or a hot cauliflower recipe.

Types of potatoes for Potato Salad Recipes hot German recipe, creamy potato egg recipe, red potato recipe and deviled potato salad.

A variety ofਏruit Salad Recipes my Dad’s special recipe, frozen recipe, 24 hour recipe, blueberry and strawberry.

Egg Salad Recipe starts with boiling the eggs to make sandwiches, a layered salad or congealed salad VIDEO

Make the best salad dressings for vegetables and fruit! When you know how to make salads you need the perfect dressing.

My basic਌ucumber Salad Recipe, one with yogurt dressing, with vinegar dressing or tabouli salad.

Bean Salad Recipes like 3 bean, kidney beans, black bean, lentil or with broccoli.

Delicious਌ornbread Salad Recipe plus recipe for cornbread to use in it.

History of Coleslaw recipes with vinegar and oil or creamy dressings, freezer slaw, hot slaw or 24 hour recipe.

Very popular Ranch Salad Dressing Recipes used not only for salads but very often for dips.

Some of my Favorite Salad Recipesਏor all occasions mandarin orange, layered, taco, pistachio, green pea, pea and corn and Waldorf salads.

Good Salad Dressing Recipesਊre a necessity for most salads vinaigrette, vinegar and oil, poppy seed dressing.

Salad Recipes with helpful tips make avocado salad and spinach salad for appetizers or side salads.

Broccoli Salad Recipes with bacon and raisins, with hard boiled eggs, with grapes or with peanuts VIDEO

Congealed Salads made with gelatins strawberry Jell-O, molded tuna, tuna fish and cheese aspic with curry dressing. 

Pasta salad recipes with a vegetable mix, made with macaroni or spaghetti easy recipes when you are learning how to make salads.

Pea Salad Recipe including other vegetables, black eyed pea recipe, with tuna, snap pea salad and Chinese salad.

Spinach Salad Recipes made with chicken, with lettuce and with dressing recipes for French, hot bacon, poppy seed, horseradish and barbeque.

My mom’s Wilted Lettuce Salad recipe, one with bacon and vinegar, one with dandelions and one made with head lettuce.

Sharp and salt flavor of਋lue cheese Salad Dressings creamy or vinegar and oil.

When I was growing up, we had a਌ucumber tomato salad recipeਊlmost everyday through the summer. Dad always grew a lot of these two vegetables plus the onions we were we were never without all year long. These three make a great combination!

Children’s Party Ideas like candle salad or Raggedy Ann and Andy salads.

Creamy cabbage Slaw Recipes with mayonnaise or sour cream, carrot slaw, apple slaw, broccoli slaw or a hot slaw seasoned with bacon.

Three Bean Salad Recipe with Asian flare, Italian three bean, mixed beans, 4 beans and hot bean salad.

Kidney Bean Salads with boiled eggs, hot recipe, Mexican recipe or green bean and kidney bean salad.

Cooling Foodsਏor hot days include pimento salad, spicy salad recipe, cob chicken salad and cold pizza salad.

Chicken Salad Recipesਏor sandwiches, served in half pineapple or half melon, a Chinese version, apple, curried rice, a party mold or hot baked salad.

Types of bananas for aꂺnana Salad green banana vegetable, banana fruit, 7 Up salad and plantain chips to serve with salads.

Layered Salad recipe with water chestnuts and Parmesan, 7 layer with bacon and Swiss, overnight recipe with shrimp and a layered gelatin.

Make the best lunch salad recipes. Try making a chef's salad, an Asian chicken salad, Perigourdine, lettuce wraps, Olivier salad, lettuce wedge, mimosa salad, Nicoise salad, Rhoda salad, Taco salad, Tunisian salad and a Caesar salad.   

My favorite򠲮sar salad recipes, one with vinegar and oil dressing or with creamy garlic dressing and Romaine lettuce.

Corn salad recipes with white whole kernel corn, with Mexican seasonings, with peas and green beans, black bean salsa, corn relish and others.

Homemade mayonnaise is so tastier and much cheaper to make a perfect addition when you know how to make salads.

Make tasty bacon salad dressing recipes. Try a hot bacon dressings, bacon dressings made with sour cream, cold bacon dressings, bacon dressings for spinach, wilted lettuce dandelions. potatoes and try a creamy bacon dressing.

How to Make Crab Salad using real or imitation crab meat, with pasta, with avocados and other vegetables or hot crab salad with boiled eggs.

Deliciously flavored Caprese Salads simple when you know how to make salads tomato salads served with toast, in pitas, served as appetizers or snacks.

Make delicious shrimp salads pasta, congealed, with cream cheese or artichokes recipes.

When you learn how to make salads you will want to know how to make the dressings. Make the best creamy salad dressing. Try making thousand island, buttermilk dressing, an anchovy dressing, sauce a la russe, sour cream, roquefort, maple and toasted pecan, banana poppy seed, honey mustard, bleu cheese, horseradish, green goddess, creamy French or Russian.

Learn how to make vinaigrette salad dressings like a zesty French, French, easy French, Thai peanut, cranberry, Mexican,  poppy seed, Parmesan, simple French, coleslaw, citrus, Greek, a basic dressing, an herb, chili sauce vinaigrette, celery seed, Roquefort and a Caesar. 

Another tip when learning how to make salads is the eye appeal. No matter what kind of salad you make it should make a good presentation. With such a variety of fruits and vegetables having many colors which are available in our markets, it is easy to make them look appetizing. A colorless salad can be improved by adding a garnish of radish rose, carrot straws, tomatoes or cucumber slices.

Main Course Salads or main dish salads have become extremely popular in recent years. If you know anything about how to make salads, main course salads should contain some protein rich foods such as chicken, meat, fish, eggs or cheese besides the fresh greens and other vegetables. Fruit also adds a nice touch to main course salads. Meats and vegetables can be marinated in a tart seasoned dressing or a sweet sour dressing right before serving or serve a dressing on the side. Mayonnaise or creamed dressings adds body to salads such as these.

When learning how to make salads you need to also learn tips on serving salads. A mixed green salad recipe served before as an appetizer salad to a hearty main course meal should be light and tangy. The serving should be small and the dressing tart. These are meant to stimulate the palate for the heartier foods. Many salad greens are available to make a nice addition to your meal several kinds of lettuce, chicory, escarole, endive, spinach, water cress, sorrel, various cabbages. Mixing a few greens will add to the presentation, flavor and texture .A good rule to follow when preparing a salad is to have all the vegetables no larger than bite size.

Accompaniment salads or side salads may be a mixture of fresh greens or a combination of greens and other vegetables or fruits. Keep in mind also with these side salads that they should be kept light with no protein or very little amount like a tablespoon of grated cheese. The salad needs to compliment the meal which is being served.

The mixed green salad recipe is a good place to get in the nutrition needed in your body. Mix other vegetables in with the greens like chopped onions, slice radishes, sliced cucumbers, Shredded carrots and tomatoes. From time to time slip in other vegetables like thinly sliced turnips and beets to see how your family or friends like them.

Special care should be given to the storing of salad greens after purchasing. Separate the leaves and wash them dry thoroughly and place them in the refrigerator to crisp. Pile the leaves in a refrigerator crisper pan or I use plastic zipper bags.

A large tossed salad recipe can be served from a nice salad bowl by the host for a dinner. Several types of salad bowls are available and suitable wood, glass, pottery or china. Many mixtures of green are good to make salads in these large bowls. Pile the greens and a few other colorful small pieces of vegetables in the bowl sprinkle them with a salad dressing and toss several minutes to coat before serving. A wooden spoon and fork are the best with which to serve.

Large wooden salad bowls are very popular for this type of salad serving. There is a rule of never washing a wooden salad bowl but I have a problem with that. Most instructions are to wipe the bowl with a clean dry cloth and then with a piece of bread to absorb the oil. Definitely I would not soak the bowl with water, but I always wash quickly with hot soapy water and dry quickly and thoroughly. Rub the bowl down with warm olive oil or salad oil before preparing another salad in the bowl.

Dessert salads can be served at the end of the meal. These should also be kept light considering it is following a full meal. Dessert salads can be as simple as a couple pieces of fruit and a small piece of cheese on a lettuce leaf. It could also be pieces of a variety of colorful fruits sprinkled with chopped nuts and topped with a dollop of whipped cream. Again the rule here is to keep it small and light if immediately following a full meal.

Congealed salad recipes or molded salad recipes can be made for after dinner dessert, for an appetizer recipe or simply a snack depending on the ingredients used. Shimmering gelatin salads can be made with fruit flavored gelatin or unflavored gelatin. The can contain vegetables, fruits, meat, seafood or a combination. They can be molded in small individual molds or a large mold which adds a decorative touch to the table.

Congealed salad recipes must be prepared in advance to allow time for setting up if you are learning how to make salads. When ready to unmold, do it directly on the serving platter and surround the mold with pretty lettuce leaves. Wet the platter first so that the molded salad can be adjusted on the platter if necessary. Once unmolded the salad needs to be served immediately.

When learning how to make salads keep in mind that the perfect salad dressings recipes compliment and bring life to most salads. Some people like the tartness of vinegar and others like the richness of oils. Some people like the spiciness of pepper and others like the garlic and onion flavors. This is why so many of us offer a variety when we serve dinner.

The three basic salad dressing recipes are the vinegars and oils, creamy dressings like mayonnaise and the tangy mustard types. When deciding on a salad dressing keep in mind the place of the salad in the meal. Simple dressings for side or accompaniment salads, hearty dressings for main course salads and sweet dressings for fruit salad recipes.

Light extra virgin olive oil with its delicate flavor has been the choice for a salad dressing for centuries. Now we have many vegetable oils and even flavored oils to choose from.

The basic vinegars are cider, wine and malt. Cider vinegar is made from plain or distilled apple juice, wine vinegar from fermented red wines and the malt vinegar from grains. As a rule mild cider vinegar is best for salad dressing recipes. Now we also have delicious vinegars flavored with herbs and spices.

Lemon juice and lime juice can be used interchangeably with vinegar in salad dressing recipes. This works especially well with fruit salad recipes.

French dressings are the simplest type of dressing and require only a good beating once the ingredients have been combined. When left standing, the vinegar and oil may separate so beat before serving.

Mayonnaise is made with either egg yolks or whole eggs. The whole eggs makes for a thinner dressing. It is necessary when making to add the oil a drop at a time at first while beating otherwise the emulsion might break down and the oil will run together on the top.

Cream dressings made with sour cream or sweet cream, vinegar or lemon juice and seasonings are used interchangeably with mayonnaise or cooked dressings.

Cooked dressings is usually a combination of starch and a custard base or it could be just one.

Prepared commercial salad dressings can be used interchangeably with homemade dressings. As with homemade dressings some will settle when left standing so will need to be mixed before serving.


Candy Corn Protein Shake Recipe

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 smoothie

Ingredients:
For Bottom Layer:
½ cup fresh carrot juice
¼ cup reduced fat (2%) plain Greek yogurt
½ cup ice

For Middle Layer:
½ cup water
½ cup ice
½ scoop Vanilla Shakeology (or protein powder)
¼ cup canned pineapple, in juice, drained
½ tsp. ground turmeric

For Top Layer:
½ cup coconut milk beverage
½ cup ice
½ scoop Vanilla Shakeology (or protein powder)

Instructions:
For Bottom Layer:
1. Place carrot juice, yogurt, and ice in blender cover. Blend until smooth.
2. Pour into large serving glass. Place glass in freezer for 15 minutes.

For Middle Layer:
1. Place water, ice, Shakeology, pineapple, and turmeric in blender cover. Blend until smooth.
2. Slowly pour into serving glass over bottom layer. Place glass in freezer for 15 minutes.

For Top Layer:
1. Place coconut milk, ice, and Shakeology in blender cover. Blend until smooth.
2. Slowly pour into serving glass over middle layer serve immediately.

Nutritional Information (per serving):
Calories: 255
Total Fat: 5 g
Total Carbohydrates: 29 g (Fiber: 4 g Sugars: 20 g)
Protein: 23 g