Salad!

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shawnnaarmstrong5463
shawnnaarmstrong5463 Posts: 12 Member
in Recipes
Please share your favorite salad recipes with pictures. Mine is a hybrid Cobb.cgw7kvi5cbi9.jpeg

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  • shawnnaarmstrong5463
    shawnnaarmstrong5463 Posts: 12 Member
    This recipe is very easy to prepare. Create a bed of crisp lettuce, and place your favorite chopped fresh, and marinated vegetables on top. Add your favorite meats, and cheese. Voila! A quick, attractive, meal.
  • acpgee
    acpgee Posts: 8,293 Member
    https://www.nytimes.com/2009/07/22/dining/22mlist.html?unlocked_article_code=1.DU4.mTxV.IPWyCNMzcL1q&smid=url-share
  • shawnnaarmstrong5463
    shawnnaarmstrong5463 Posts: 12 Member
    Thank you!
  • SafariGalNYC
    SafariGalNYC Posts: 2,259 Member
    shawnnaarmstrong5463 wrote: »
    Please share your favorite salad recipes with pictures. Mine is a hybrid Cobb.cgw7kvi5cbi9.jpeg

    @shawnnaarmstrong5463 - 🤩 wow that’s a great salad!
  • Hobartlemagne
    Hobartlemagne Posts: 645 Member
    We LOVE this salad at our house.
    https://kalynskitchen.com/chopped-greek-salad-peperoncini/

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  • sofia13nas
    sofia13nas Posts: 1 Member
    39q6zxubct73.jpeg

    Old but gold Caprese salad :)
  • acpgee
    acpgee Posts: 8,293 Member
    I am a huge fan of classic French regional salads. Salade aux gesiers and salade Perigord from the south west, frisee aux lardons from Lyon, salade Nicoise from Nice.
  • acpgee
    acpgee Posts: 8,293 Member
    I was craving the meaty French salads I ate in cafes when I used to live in Paris. Here's a salade aux gesiers I had for lunch and a salade aux lardons we had for dinner. We were meant to have the salade Lyonnaise as a starter but a salad with bacon, croutons and a poached egg was pretty filling so we skipped making a main course.
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  • acpgee
    acpgee Posts: 8,293 Member
    Here are a couple of salads that are good for taking to BBQ's and potlucks because they don't look worse for wear after sitting around for a few hours. The first is a classic Turkish watermelon/feta/mint salad. It doesn't need dressing those I typically drizzle on some pomegranate molasses (=poor man's balsamic) and I have had it restaurants drizzled with olive oil. The other one is baby gem lettuce hearts sprinkled first with sherry vinegar and then garlic fried in olive oil. It is a tapas from Cordoba. My garlic looks dark because I added optional chopped anchovy to the garlic. Pictured here with a Spanish tortilla.
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  • acpgee
    acpgee Posts: 8,293 Member
    Still eating French regional salads. Had a salade Nicoise for dinner tonight. A couple of inauthentic additions: I added samphire, and used roast potatoes instead of boiled. I follow Alistair Little's recipe which uses a caesar type dressing.
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