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Salad Recipes

Salad Recipes

Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell

Grape it up! This crispy green salad is chock full of antioxidants and a delightful blend of textures thanks to it’s smooth and creamy dressing and toasty crunchy walnuts.

From the very talented Chef Scott Boswell, owner and Executive Chef of Stella! and Stanley restaurants in New Orleans.

Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell

Salad:
1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
20 red California seedless grapes
20 green California seedless grapes
2 tablespoons toasted half walnuts, crumbled slightly (Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.)

Blue Cheese Vinaigrette:
(makes 3 cups)
8 ounces blue cheese
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/4 cup sour cream
Salt and pepper to taste

Blend vinaigrette ingredients in a blender until smooth and form a loose paste.

Gently toss the spinach leaves in extra virgin olive oil, salt, and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.

Pasta Recipes Salad Recipes

White House Chef Recipes: Turkey Lasagna and Winter Greens Salad

Martha Stewart and Chef Cristeta Comerford

Recently, Martha Stewart visited the White House and spent some time with White House executive chef Cristeta Comerford.   Here is the part we love: Cristeta has held the White House executive chef title since 2005, is the first female chef to be selected for the position, and is also the first chef of Filipino descent in the White House.

We were thrilled to open our email and find this!  The delicious staff from the Martha Stewart Show have shared two of chef Cristeta’s recipes with us, healthy comfort food favorites of the Obama’s.  The first is a turkey vegetable lasagna, and the second a winter green salad with crunchy goodness:  apple and spiced walnuts.   Give them a try and play president for a day!

TURKEY LASAGNA WITH SPINACH

Cristeta Comerford, white house chef
SERVES 6

1 tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 (28-ounce) can plum tomatoes, crushed
1 (6-ounce) can tomato paste
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
16 cooked lasagna noodles
15 ounces low-fat ricotta or low-fat cottage cheese
¾ cup freshly grated Parmesan cheese
1 large egg, beaten
2 pounds fresh spinach, washed, but not dried
1 pound low-fat shredded mozzarella cheese

1. Preheat oven to 400 degrees.

2. Heat olive oil in a large skillet over medium heat. Add onion
and cook until translucent. Add garlic and cook for 1 minute more. Add
ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato
paste, and season with salt and pepper; let simmer until thickened, about 20
minutes. Stir in basil and parsley; set aside.

3. In a medium bowl, combine ricotta, ½ cup parmesan cheese, and
egg; season with salt and pepper and set aside.

4. Place damp spinach in a large skillet over medium heat; cook
until wilted. Remove from heat and set aside.

5. Ladle one-quarter of the turkey mixture into a 9-by-13-inch
baking dish; spread to cover. Add a pasta sheet, one-third of the
mozzarella, one-third of the ricotta mixture, one-third of the spinach
mixture and another quarter of the turkey mixture. Repeat process two more
times; top with remaining sheet of past. Sprinkle remaining ¼ cup Parmesan
over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.

6. Let stand about 5 minutes before cutting; serve.

WINTER GREEN SALAD WITH WHITE HOUSE HONEY APPLE CIDER VINAIGRETTE

Cristeta Comerford, white house chef
SERVES 6

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or
arugula
½ fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
1 cup Spiced Walnuts (recipe follows)
½ cup White House Honey-Apple Cider Vinaigrette (recipe follows)
Coarse salt and freshly ground pepper

Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette
and toss to combine. Season with salt and pepper.

SPICED WALNUTS

Cristeta Comerford, white house chef
MAKES 1 CUP

1 cup walnut halves
½ cup confectioners’ sugar
1 teaspoon store-bought Cajun spice mix

Toast walnuts in a medium skillet over medium heat until fragrant, about 5
minutes. Add confectioners’ sugar and cook, tossing nuts, until sugar is
melted. Season with Cajun spice; remove from heat and let cool.

WHITE HOUSE HONEY AND APPLE CIDER VINAIGRETTE

Recipe origin: Cristeta Comerford, white house chef
MAKES ABOUT 1 ½ CUPS

½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 shallot, minced
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper

In a small bowl, whisk together honey, vinegar, lemon juice, and onion.
Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.

Asian Recipes Salad Recipes Vegetarian Recipes

Papaya Salad From The Tonga Room

If you have not been to the Fairmont Hotel in San Francisco you must put it on your list! It’s a gorgeous historic hotel in the Nob Hill area, with stunning architecture and amazing service. Does your wallet say “no” to decadence? If it’s not financially possible to dine or book a room there, say yes to this: affordable alternatives include an afternoon tea service or cocktail in the elegant Laurel Court Bar. We spent several hours there sipping while people watching, highly recommended!

Today, the fabulous chefs from the Tonga Room Restaurant in the SF Fairmont have shared with us a healthy delicious recipe. It’s an exotic Asian green papaya salad with chili garlic dressing topped with honey roasted peanuts. Enjoy!

Papaya Salad
Papaya Salad
The Tonga Room Restaurant, Fairmont Hotel San Francisco
Serves 6

Sweet Garlic & Chili Dressing:

• 1 tbsp minced garlic
• ¼ cup rice wine vinegar
• 3 tbsp lime juice
• 1 tbsp minced ginger
• 1 tbsp dry mustard
• ¼ cup sweet chili sauce
• 2 cups canola oil
• salt and pepper to taste

Candied Peanuts:

• 2 lbs peanuts
• 1 cup honey
• ½ cup water
• ½ cup sugar
• 2 tbsp of salt
• 1 tbsp cayenne pepper

Salad:

• 1 green papaya peeled & julienne (cut 1/8″ X 1/8″ X 1 ½”)
• 4 scallions chopped
• 1 carrot julienned
• 1 red bell pepper julienne
• ¼ lb rice noodles cooked al dente
• 1 heart of romaine lettuce chopped

Prep:
Sweet Garlic & Chili Dressing:

• Mince ginger and garlic.
• Place in blender with the sweet chili sauce, vinegar, lime juice and dry mustard.
• Blend ingredients and slowly add oil and emulsify.

Candied Peanuts:

• First roast peanuts until golden brown.
• Then put peanuts in a thick bottom stock pot over medium heat.
• Add honey, salt, sugar, water, and cayenne and cook for 3 minutes constantly stir.
• When done pour onto a sheet pan with parchment paper and let them cool.
• Once they are cooled rough chop them in a food processor.

Salad:

• Mix ingredients with ¼ cup of dressing and 3 tablespoons of candied peanuts in a bowl and serve.
• Garnish with the candied peanuts.

Latin Recipes Salad Recipes

Respect The Can! Chickpea and Tuna Salad From Chef Jose Andres

tunaAfter meeting Chef José Andrés in Aspen, and attending several of his cooking demos, we were a bit surprised at his liberal use of canned foods. We saw him whip out the can opener several times, for tuna, artichokes, and beans. Later we were told that this is fairly common practice in Spanish cuisine, and José raises a good point:  “We put things (ingredients) in cans when they are at the peak of their flavor”. It’s very nice to know that even professional celebrity chefs take shortcuts!

In this video from MSNBC, Chef Andres shares 3 recipes using canned ingredients, a  White Asparagus Gazpacho, Chickpea and Tuna Salad, and Artichokes with Clams and Jamon Serrano, a dry-cured Spanish ham.

PS:  We asked the chef what the best or his favorite brand of canned tuna was, and he said that he always uses Bonito Del Norte tuna packed in Spanish olive oil. For garbanzo beans, aka chickpeas, he prefers the Goya Brand.

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=qKmjMjvrIqY[/pro-player]

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Salad Recipes

Bag The Bottle! Homemade Strawberry Balsamic Vinaigrette

Ah, the New Year resolutions.   So dreadfully painful and hard to follow!  This year we tried to avoid the extreme, never to be accomplished, set up for failure resolutions.  We only made a few wee baby promises, with the hopes that success will be easier!   One of those is to always eat one salad per day, and to skip as much processed food as possible.   So this recipe for homemade strawberry balsamic vinaigrette from Chef Keith Snow of Harvest Eating is perfect,  meeting both requirements, in addition to tasting far better than bottled dressing.   There may just be resolution success this year!   Watch the video for Keith’s easy technique, and visit his website for many more delicious ideas.

Recipe per the video:

Strawberry Balsamic Vinaigrette
Chef Keith Snow

Wash, cut off tops, and half 1 cup of strawberries (Or raspberries, blackberries, blueberries.  If nice looking fresh berries are not available, try organic frozen berries)
Slice a small clove of shallot
Red wine vinegar (1 tbsp or to taste)
Balsamic vinegar (1 tbsp or to taste, Chef Keith likes aged Italian balsamics from Modena Italy or from the Emilia Romagna region)
Pepper
Salt
1/4 cup of light olive oil

Blend in an immersion blender.

Salad Recipes Side Dish Recipes Thanksgiving Recipes

Shaved Brussels Sprout and Prosciutto Salad with Top Chef Stephanie Izard

Raw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version.  Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market.  She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice looking sprouts are to be found.

Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard

For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively Parmesan) cheese, shaved
1/4 cup of chopped toasted pecans

For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper

For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.

Dessert Recipes Ingredient Spotlights Salad Recipes

Mango Love: Top Chefs Share Their Favorite Recipes!

Today’s post is a shout out to the mango, and to our favorite chefs! Even if you’ve yawned with boredom over the plain fruit, often times mango combined with other ingredients (such as citrus or spices) creates exotic flavor combinations that will amuse your palate in surprisingly delicious ways. In addition to being a catalyst to mouth watering greatness, here’s another reason to indulge: Just one cup of mango offers 80% of Vitamin C and 25% of Vitamin A, as well as 3 grams of fiber. Here are some other mango fast facts you may not know:

  • Mango trees need a tropical, frost free environment to thrive.  Here in the US most of our mangos come from California, Florida, and Hawaii, and are of the Keitt variety, which remains green even when ripe.  There are 5 other main varieties, that typically come from Central and South America.
  • A ripe mango is slightly soft to the touch, similar to a ripe peach.  You can purchase firmer, unripe mangos, but store them at room temperature for a few days until ripe, or put them in a paper bag to hasten the ripening.  Only refrigerate ripe mangos.
  • Don’t discrimate by color!  Some mangos are green, some yellow, and some have a blush hue depending on variety.  Use the above tip to determine ripeness, regardless of color.
  • There are several ways to cut a mango, and the National Mango Board has some great cutting tips including a video here.

Chef Merrick Schoenfeld

On to the recipes! First up, Chef Merrick Schoenfeld. Merrick is a personal friend and an insanely talented chef.  In the US, he has worked for several celebrity musicians such as Beyonce, Morrissey, and Eddie Vedder.  Currently he is the executive chef of Pura Suerte on the Pacific coast of Costa Rica, a 40 acre organic farm with community garden and educational center, bamboo cabins, and restaurant.  He has authored the cookbook Jungle Fusion, simple yet exotic recipes featuring fresh tropical fruits and vegetables.  Here is favorite mango delight!

Caramelized Mango Pie

1 large flaky pie shell, cooked until golden, allow to cool
4 cups ripe, but not over ripe mangos, cut into med. sized cubes
1 vanilla bean, split, remove and reserve the seeds
4-5 T. water
1/2 cup sugar
1 cinnamon stick
2 cups sweet whipped cream

Making sure the mangos are free of excess water, put them in a bowl with the vanilla seeds and using a large spoon carefully coat the mangos with the vanilla. Set aside. Place the water and sugar and the cinnamon stick in a large soup pot. Bring to boil and watch as liquid caramelized after a few minutes. This is kind of tricky and you can’t waste any time, but you must pour the mangos into the sugar mixture as soon as it becomes caramel in color. Stir well with a spoon and coat all the mangos. Immediately remove from heat and put the mangos onto a sheet pan to cool. They should not be cooked from the heat of the pan. You want them still fresh and firm. You are just looking to coat them in stringy, crunchy caramelized sugar.
Place the sheet pan of mangos into the refrigerator to cool.
When they are cold, fill your pie crust with the caramelized mangos including any liquid, remove the cinnamon stick. Allow the mangos to rest in the shell for a 1/2 hour and then top with cold sweet whipped cream and serve.

Chef Becky Selengut

Becky Selengut is a Seattle private chef, author, instructor, and blogger of Chef Reinvented.   She offered her recipe for Mango “Potluck Crack”, how could we refuse that?!   This spicy sweet and sour mango salad turned her friends into addicts!

Mango Salad With Tofu, Herbs And Sweet Chile Sauce

1 cup Coconut, Unsweetened, Flaked — reserve small amount for garnish
1 pound Tofu, Baked, cut into small cubes
1 Mango — peeled, cut into small dice (can use an under ripe or ripe mango)
½ cup Basil — rough chopped
1 tbsp Mint — rough chopped
½ cup Cilantro — rough chopped
½ cup Peanuts, Roasted, Salted — chopped
1 cup Cucumber — medium diced
1 Lime — zested, plus juice
1 cup Thai sweet chile sauce
Lettuce cups, Rice crackers or Shrimp Chips — to serve salad on

In a small sauté pan over medium heat, toast coconut until lightly brown. In a large bowl, add tofu, mango, herbs, peanuts, toasted coconut, cucumber, lime zest and juice and 1/2 C sweet chile sauce. Toss tofu into bowl and mix everything together well. Taste and add salt if needed. Add more sweet chile sauce to your liking. Garnish with coconut flakes. Serve with lettuce cups, rice crackers, or shrimp chips.

Chef Christoper Cina

Denver chef Christopher Cina joined in as well, sharing a Cuban Mango Habanero Mojo recipe.  He told us “A mojo is a Cuban sauce/marinade consisting primarily of citrus, usually sour orange and garlic with the addition of many different types of seasonings and spices. Use for marinating pork, chicken and seafood and finishing as a sauce. It is also traditionally served over potatoes as a condiment. This version is a little sweeter and a little spicier. It works great for grilled chicken and fish and roast pork, and can also be used as a dip for breads, especially a good chewy sourdough.” Thank you chef Christopher!

Mango Habanero Mojo

1# mangos (approximately3 each) peeled and deseeded
2 oz whole garlic cloves
½ habanero, you can use more if your brave
¾ cup sour orange juice ( you can substitute ½ cup orange juice and ¼ cup lime huice)
1 ½ tspn. Ground cumin seed, toasted
4 oz. champagne vinegar
4 oz. extra virgin olive oil
1 tspn kosher salt

1. Combine all in a blender except for the oil and salt and puree until smooth.
2. While the blender is spinning on low speed, slowly add the olive oil until fully incorporated.
3. Add the salt
4. Adjust seasonings as you need.

Chef Neal Foley

And last but not least is Chef Neal Foley, aka @podchef, the hardest working chef farmer and sustainability advocate in show business!

Neal is the host of the podcast and youtube channel “Gastrocast” a cooking show about food, farming, and the politics of what we eat.  Burly as he sounds, he actually makes cookies!  Here is his recipe for White Chocolate Macadamia Mango Cookies, gracias amigo.

Mangoed out yet?  Here are more of our favorite chef recipes featuring mangos, enjoy!

Asian Recipes Chicken Recipes Salad Recipes

Asian Chicken Salad

We have a soft spot in our hearts for Chef Hari Nayak .  He is the  author of the cookbooks “Modern Indian Cooking” and “Spice” and the executive pastry chef of Halo Fete,  America’s first ice cream patisserie,  in Princeton, New Jersey.   What makes him a treasure?   He co founded “World Chefs Cooking For Life” along with NYC chef Vikas Khanna, a non profit organization that has raised funds for 9/11 and Hurricane Katrina, the Tsunami, as well as multiple other causes such as assisting travelers with disabilities and art education for the blind.

Hari typically creates modern versions of traditional Indian cuisine for his viewers, but in this recipe video he shares a very easy to make Asian chicken salad with a citrus soy vinegar dressing.  And this recipe is fairly low carb as well, assuming you don’t serve it with a big piece of crusty buttered baguette like we do!

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=ZYd9exDzL3c[/pro-player]
Read on for the written recipe Continue Reading

Salad Recipes

Ceasar Salad in a Crunchy Parmesan Bowl

A Le Cordon Bleu Paris graduate, Hector Playuk is currently the Executive Chef for Jack’s Bar and Restaurant in Washington DC. This restaurant gets big kudos from us as it is 100% wind powered! One of their signature lunch dishes is a Caesar Salad served in a crispy parmesan bowl, and in this video Hector shows us how to make the bowl.

Note: It is absolutely essential to use a nonstick pan for this, anything else will not work (we tried!).

Recipe instructions:  Make the Parmesan bowl using 7-8 ounces of cheese for each bowl. For the croutons, simply slice a baguette into cubes, coat in olive oil, garlic powder or fresh minced garlic, salt and pepper, bake at 400 degrees F for 15 minutes.  In a regular bowl, toss romaine lettuce, croutons, shredded parmesan cheese and caesar dressing, then add to the parmesan bowl. Regarding the dressing, we like this recipe from Scott’s Seafood, but you can absolutely use your own variation or use a store bought creamy Caesar dressing.  Enjoy!

Appetizer Recipes Italian Recipes Salad Recipes

Delizioso! Italian Salmon Carpaccio

Italians seem to possess an amazingly strong passion for food, much more so than the rest of the world.
There is a really great site, Italian Food Net, which serves up delicious authentic Italian recipe videos.  Their chefs speak Italian in the clips,  but they have done such a wonderful job with the subtitles and ingredient conversions that the recipes are simple to follow.

Some recipes are incredibly simple to make but somehow give the impression that you’ve spent hours slaving over them.   This would be one of those! In the video, chef Alessandro prepares an Italian salmon carpaccio with oranges served over arugula.  Head over to their site to view the written recipe, browse around a bit and pretend you’re a student in an Italian culinary school!

Tiny bites of ingredient education:

  1. Carpaccio is defined as an appetizer using thinly sliced raw fish or meat.
  2. The peppercorns used in the recipe are brined, Whole Foods should have them, you may need to look in the  area where jarred pickles are.
  3. The recipe calls for the greens “rocket”, and rocket = arugula!

[pro-player width=’530′ height=’353′ type=’FLV’]http://www.youtube.com/watch?v=9hli8trbSyY[/pro-player]

Salad Recipes

Salud Napa’s Beet Salad Recipe

The family behind Ceja Vineyards has a new video blog emerging!  Entitled Salud! Napa, they are just beginning their online journey, but soon will be a “bicultural cooking show” embracing world cuisine, a wine portal, and a social networking site.  Already they are featuring several delicious cooking videos, and all dishes are paired with recommended wines from their vineyard. Truly enlightening, learn about their delicious success story here.

We’ve developed a recent love affair with beets, and immediately fell in love with their video featuring Chef Gerry Castro preparing an easy beet salad with a fresh herb vinaigrette.  Using boiled, peeled, and sliced beets, he dresses them with oil, balsamic vinegar, chopped shallots, salt and pepper, served over parsley, chives, tarragon, and chervil.  He pairs it with an elegant 2007 Ceja Napa Carneros Chardonnay.

A tiny morsel of food trivia on the herb CHERVIL, for those not familiar.  It truly is an under appreciated herb in the states, however is quite the player in French cuisine. A component of “Green Goddess” dressing, this member of the parsley family has a delicate flavor with a touch of anise.  It also behaves as a catalyst in bringing out the flavor of other herbs.  The dried version is not of much use as it is fairly flavorless.   Chervil has a very short life, and will only be useful for about 2 days in the refrigerator.  Can’t find it?    The closest substitute is parsley combined with tarragon, which are already in this recipe, so don’t worry!

Salad Recipes Side Dish Recipes

Kurt Gutenbrunner’s White Asparagus Recipe

White asparagus has a very short growing season, and is typically seasonably available in May or June.  You may possibly be able to purchase a Peruvian variety of it at other times of year.  What makes it white? It is grown with the dirt mounted around the stalk, depriving it of light.  Because of this lack of sunlight, it is unable to produce chlorophyll to make it green. Lacking bitterness and milder in flavor than its sun exposed green sister, white asparagus does need to be peeled, as the outside is quite tough. What lies beneath is tender and heavenly.

Austrian Chef Kurt Gutenbrunner is chef/co-owner of the NYC treo of restaurants Wallsé, Café Sabarsky, and Blaue Gans.  In this video he shares his recipe for a simple white asparagus with vinaigrette.


Recipe courtesy of Kurt Gutenbrunner and New York Magazine:

3 pounds, about 16 pieces white asparagus
1 ½ tablespoons salt
1 tablespoon sugar
2 ounces butter
1 small piece of baguette or white bread

Drape a dish towel over a large, inverted mixing bowl. (1) To peel asparagus, grip the spear with three fingers, protecting the tip, and lean it against the bowl to prevent it from breaking. With a swivel vegetable peeler, remove the thick outer layer starting just below the tip, turning the spear as you peel. Peel them well, as the skin can be tough and bitter. (2) Trim approximately one inch off the woody end of each spear. Add the salt, sugar, and butter to 4 quarts of water in a large pot and bring to a boil. (3) Add the bread, which helps eliminate bitterness, and the asparagus, and cook for about 8 minutes, until cooked through but still firm. Remove asparagus and dry on a towel. Serve at room temperature with an herb vinaigrette (made with good extra-virgin olive oil and lemon juice) or hollandaise sauce.

Salad Recipes

Classic Tuna Nicoise with Chef Kirk Leins

Nicoise salad or Salade niçoise in French, finds it’s origins in the city of Nice in southern France, and typically contains tuna, green beans, new potatoes, hard boiled eggs, and black olives. Additional ingredients may include anchovies, capers, cucumbers, and artichoke hearts as well. This salad is colorful, healthy, and a great use for leftover Easter eggs!

In this video, Chef Kirk Leins from No To Cook Dinner shares his economical recipe for a classic tuna nicoise, using canned tuna rather than seared fresh tuna. Currently a personal chef in LA, Kirk is an executive chef for YOU magazine, and host of the Community Cooking tv show in Southern California. You may also find him on Twitter!

His recipe serves 2, and you will need one can of tuna, 6 nicoise olives, two small boiled potatoes, 8-12 blanched french green beans, one julienned roma tomato, a hard boiled egg, and baby greens. For the vinaigrette, you may view the video here, and the ingredients are also simple: a small diced shallot, 1 tsp of dijon mustard, 1-2 tbsp of sherry vinegar, 3-4 tablespoons of extra virgin olive oil, Kosher salt, and freshly ground pepper.

Asian Recipes Salad Recipes

Crispy Asian Chicken Salad with Chef Tyler Florence

Tyler Florence is a chef, author, and star of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the University for his culinary success. Tyler believes in uncomplicated recipes, bright flavors and fresh food. You can learn more about Tyler here.

In this video, Tyler shows us how to make a crispy Asian chicken salad.

* 2 large full free-range chicken breasts, each cut into 2 single breasts
* 1 3-inch piece of fresh ginger, grated
* 4 tablespoons toasted sesame oil
* 2 tablespoons honey
* 1/4 cup and 2 tabelspoons low-sodium soy sauce
* 4 tablespoons toasted sesame seeds
* 1 cup dates, cut in half
* 1 hothouse cucumber, finely sliced
* 6 cups baby arugula
* 6 wonton wrappers, cut into thin strips and fried
* 1/2 bunch cilantro leaves
* 1/4 cup rice wine vinegar
* 2 tablespoons sugar
Preheat oven to 375 F.

Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside — this is the glaze that will be used on the chicken.

Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color — about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.

Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.

Salad Recipes Vegetarian Recipes

A light green salad with fresh berries and a sweet raspberry poppy seed dressing

G Living Chef Melissa Davison mixes up a light green salad with fresh berries and a sweet raspberry poppy seed dressing.

For the Salad:

4 Cups Mixed Baby Greens
1 Ripe Mango, Diced (about 2 cups)
1 Cup Fresh Strawberries
Handful of Blueberries an Raspberries combined

For the Raspberry Poppy Seed Dressing:

1/4 Cup Agave
1 Tsp. Stone Ground Mustard or Dry Mustard Powder
1/2 Tsp. Natural Sea Salt
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar (or Lemon Juice)
2 TB Poppy Seeds
1/3 Cup Fresh or Frozen Raspberries
1 TB Shallots, Minced

Blend carefully on low speed or whisk together. Then toss or drizzle over the salad.