Browsing Tag

salad

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!

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.