Who else loves a good salad 😃

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Replies

  • ReenieHJ
    ReenieHJ Posts: 9,724 Member
    acpgee wrote: »
    We rediscovered retro waldorf salad recently when we had a lot of celery stalks to use up following a recipe that called for celery leaves. We lightened up the classic recipe by using a combination of ranch dressing and yoghurt instead of classic mayo. The trick is toasting the chopped walnuts in a scant amount of butter and a generous sprinkle of salt. Some diced celery and diced apple with raisins tossed in your mayo substitute, sprinkled with the walnuts. The occasional pops of salty walnut or sweet raisin is what makes this salad sing. We lined the plates with a little lettuce.
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    Oooh might have to give that a try; I have all of the ingreds. except raisins. And it looks mighty tasty! Thanks for sharing :)
  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
    I also love salads but not in the winter. Once it warms up in the spring I will go back to them as a main where it includes protein, vegetables and sometimes cheese, nuts and/or fruit. I prefer the salad to have a lot of different things on it.
  • acpgee
    acpgee Posts: 7,931 Member
    A salad we have been having a lot recently because the hubby bought a bunch of discounted overripe pears. Salad with pear, blue cheese, and candied nuts. I keep these on hand for pimping up salads containing salty cheeses. Heat up a tablespoon of sugar in a dry frying pan. When the sugar caramelizes toss in chopped nuts and whole seeds in a single layer and turn off the heat. Allow to cool, break into small pieces and store in jar.
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  • Cheezhead1976
    Cheezhead1976 Posts: 492 Member
    I like a good salad. But, as a crohns sufferer, I have to watch it with all the ruffage. Ugh I'm craving one lately.
  • acpgee
    acpgee Posts: 7,931 Member
    https://www.tastecooking.com/recipes/toasted-couscous-lemon-cucumbers-feta/
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  • gigius72
    gigius72 Posts: 183 Member
    I was born and raised in Italy. Salad there is an everyday thing. Usually salad one meal and cooked vegetables the other meal.
    Now I eat salad everyday and sometimes twice a day. Think of a vegetable and it's there in my salad. I alternate ingredients everyday. I add also fruit, sometimes legumes, other times seeds and nuts.
    One thing they have in common... They don't fit on my plate. I use a mixing bowl add plate lol.
  • snowflake954
    snowflake954 Posts: 8,399 Member
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  • gigius72
    gigius72 Posts: 183 Member
    snowflake954 wrote: »
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    Is that focaccia?
  • snowflake954
    snowflake954 Posts: 8,399 Member
    gigius72 wrote: »
    snowflake954 wrote: »
    9o1a9r8jzco4.jpg

    Is that focaccia?

    Nope--you just wrote that you grew up in Italy. Don't recognize pizza bianca?
  • gigius72
    gigius72 Posts: 183 Member
    edited January 2021
    snowflake954 wrote: »
    gigius72 wrote: »
    snowflake954 wrote: »
    9o1a9r8jzco4.jpg

    Is that focaccia?

    Nope--you just wrote that you grew up in Italy. Don't recognize pizza bianca?

    Same thing. We in the north of Italy call it focaccia, in Rome they call it pizza bianca.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    gigius72 wrote: »
    snowflake954 wrote: »
    gigius72 wrote: »
    snowflake954 wrote: »
    9o1a9r8jzco4.jpg

    Is that focaccia?

    Nope--you just wrote that you grew up in Italy. Don't recognize pizza bianca?

    Same thing. We in the north of Italy call it focaccia, in Rome they call it pizza bianca.

    I'm in Rome, so I guess it's pizza bianca.
  • acpgee
    acpgee Posts: 7,931 Member
    When I lived in Milan in the 80s, focaccia was always dimpled so that it would a better hold a drizzle of olive oil on top and was always topped with lovely little crispy bits of rosemary and sometimes garlic..
  • gigius72
    gigius72 Posts: 183 Member
    acpgee wrote: »
    When I lived in Milan in the 80s, focaccia was always dimpled so that it would a better hold a drizzle of olive oil on top and was always topped with lovely little crispy bits of rosemary and sometimes garlic..

    There are different types. My favorite is with green olives. There are also different type of dough. In Milan is higher with lots of oil (that makes them so soft) and some salt. If you go to the deep South of Italy they are called schiacciata (translated as pressed). They are lower, with less oil, harder but with more salt.
    I've never had pizza bianca, but I'm sure it has some regional difference as well.
  • acpgee
    acpgee Posts: 7,931 Member
    gigius72 wrote: »
    acpgee wrote: »
    When I lived in Milan in the 80s, focaccia was always dimpled so that it would a better hold a drizzle of olive oil on top and was always topped with lovely little crispy bits of rosemary and sometimes garlic..

    There are different types. My favorite is with green olives. There are also different type of dough. In Milan is higher with lots of oil (that makes them so soft) and some salt. If you go to the deep South of Italy they are called schiacciata (translated as pressed). They are lower, with less oil, harder but with more salt.
    I've never had pizza bianca, but I'm sure it has some regional difference as well.

    Now I am craving focaccia. I haven't made it in years. I once short circuited a food processor using it to knead my dough. But now that we have a bread machine I could probably figure out how to do the kneading and proving steps in that to reduce the amount of work. I loved the ones I remember from Milan drizzled with quite a lot olive oil infused with rosemary and garlic that invariably burnt a bit, topped with quite a lot of coarse salt. I will look up the version with olives.
  • TJordan7500
    TJordan7500 Posts: 7 Member
    I love salads. I hate making them too. I try to use some of the leftovers from dinners to make them (roasted chicken, etc). Trying to have variety in salads is hard when you are allergic to fruits or veggies with seeds.
  • gigius72
    gigius72 Posts: 183 Member
    TJordan7500 wrote: »
    I love salads. I hate making them too. I try to use some of the leftovers from dinners to make them (roasted chicken, etc). Trying to have variety in salads is hard when you are allergic to fruits or veggies with seeds.

    Is it a real allergy or diverticulitis?
  • snowflake954
    snowflake954 Posts: 8,399 Member
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  • acpgee
    acpgee Posts: 7,931 Member
    Salade nicoise. Alistair Little's recipe.
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  • bebeisfit
    bebeisfit Posts: 951 Member
    I had the most wonderful salad in Mexico. I'm trying to replicate it, but can't remember what the vinaigrette contained.

    There was a smear of goat cheese with chopped pecans on the bottom of the plate. Topped with beets and then arugula and tiny slices of jicama. there was a drizzle of balsamic on the plate, but the dressing wasn't as strong. I wish I would have asked, and the menu didn't really say. It was awesome.

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