Lesson: Salads 101 | Blue Jean Chef
This cooking class video all about salads was recorded live on Facebook. In this class, we talk all about what three important features make up a good salad, how to pick different ingredients and how to make different dressings.
**You can find more information on Salads here:
You will also find a downloadable chart to help compose creative salads here:
For the vinaigrette recipe, click here:
For the green goddess recipe, click here:
For the lemon dill buttermilk dressing recipe, click here:
Ali Slagle's Swordfish with Asparagus & Little Beans | Food52 + Line39
Simple, warm-weather Italian cooking is the inspo behind Ali Slagle’s Swordfish with Asparagus and Little Beans (fresh out of her new cookbook, I Dream of Dinner). And don’t forget the vino—we’re sipping Line39’s crisp, refreshing Sauvignon Blanc alongside this herby, lemony dish. This video is shared in partnership with Line39 Wine. GET THE RECIPE ►►
Check out Ali’s new cookbook I Dream of Dinner:
PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
½ cup plus 4 tablespoons olive oil, divided
2 lemons
1 teaspoon red pepper flakes
1 ½ pounds (1-inch thick) swordfish steaks (or mahi-mahi)
2 (15-ounce) cans little white beans (like navy, Great Northern)
1 pound asparagus
1 garlic clove
½ cup soft herbs (like mint, dill, basil, parsley, or a combination)
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Red Butter Lettuce with Hazelnuts, Parmesan and Avocado with Healthy Green Goddess Dressing
RECIPE IS BELOW: Be sure to follow me on Instagram @amandadoesfood and Twitter @fooddoes #amandadoesfood #superyummy #greengoddessdressing
SALAD with HEALTHY GREEN GODDESS DRESSING
FOR the SALAD:
Makes 1 Serving
2 to 3 ounces red butter lettuce (about half of a 5 ounce prewashed container)
2 tablespoons toasted hazelnuts, chopped
1 ounce parmesan cheese, shaved
1/2 avocado, sliced
kosher salt
freshly cracked black pepper
In a large bowl, combine all the ingredients, except the avocado. Dress the salad (recipe is below) and transfer to a serving bowl or plate. Top with sliced avocado. Lightly season the avocado with salt and pepper.
FOR the HEALTHY GREEN GODDESS DRESSING:
Makes about 1.5 cups
1- 6 ounce container of nonfat Greek yogurt
2 teaspoons anchovy paste
1 garlic clove
1/3 cup fresh tarragon leaves, chopped
1/3 cup fresh chives, chopped
1/3 cup fresh parsley, chopped
juice from half a lemon
zest from 1 lemon
1/2 cup extra virgin olive oil (if you prefer to use less oil, replace a portion with buttermilk or water)
kosher salt
freshly cracked black pepper
Combine all ingredients, except the olive oil, salt and pepper, in a high powered blender or food processor. Blend until combined, about 15 seconds. While the blender is on, slowly stream in your olive oil to emulsify. Blend another 15 seconds. Season with salt and pepper. Store in the fridge in an airtight container or mason jar.
Amanda's Top
Hello Sunshine Smocked Top by BB Dakota
revolve.com
Beautiful Deconstructed Waldorf Salad with Ambrosia Apples Recipe
Chef Dana Ewart of Joy Road Catering takes fresh Ambrosia apples right off the tree to show us her amazing and beautiful Deconstructed Waldorf Salad with Ambrosia Apples.
This recipe is a simple and delicious way to show off flavourful local ingredients. Find the recipe by visiting Ambrosia Apples website:
Think you've got a winning recipe featuring Ambrosia apples? Enter it in the Ambrosia Apples Orchard to Table Recipe Contest until Dec. 10, 2013. Check out the details here:
This video was filmed in Naramata, BC on September 30, 2013. Thanks to Dana for her amazing recipe -- find out more about Joy Road Catering's Cuisine du Terroir here:
Funding support provided, in part, by the BC Government's Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. Funding also provided by New Varieties Development Council.
Making Chicken Citrus Salad with Honey Mustard Vinaigrette Dressing | Amy Roloff's Little Kitchen
It’s in the middle of winter and it's the citrus fruit season. Having grown up in Michigan, citrus seemed to be a big thing during winter. Whether in salads, orange slices sprinkled with powdered sugar and cinnamon or just eating them by themselves. Citrus is bright and fresh. So, I was thinking about spring and grilled chicken, citrus, crisp lettuce with a light dressing came to my mind. Spring is on its way.
Recipe ------------------
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#amyroloffslittlekitchen #amyroloff #ChickenCitrus #Salad #HoneyMustardVinaigrette #Dressing
Green Bean Salad With Mustard Dressing | Gordon Ramsay
Gordon blanches green beans, roasts garlic and crafts a sumptuous dressing to make this simple but elegant side dish. A luxurious and different way to eat a usually plain and forgotten ingredient.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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