Crab Salad with Citrus Mint Dressing | Waitrose
Silvana Franco makes a simple but delicious crab salad - the perfect starter to a special meal. See the full recipe |
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Potato and Asparagus Salad with Black Garlic and Dukkah | Ottolenghi 20
We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Black Garlic!
Dark in colour, squidgy and flavour that evokes liquorice and warm spices, black garlic is created when you introduce whole bulbs to heat and time. It's an ingredient that we've used at Ottolenghi for many years and in so many variations. Black garlic yoghurt on top of roasted aubergines, in marinades and sauces, to go with veg or meat.
If you're unfamiliar with black garlic, watch Ottolenghi's Executive Development Chef David Bravo making this salad is a wonderfully black-garlic-heavy introductory recipe!
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Chapters:
0:02 All about black garlic
1:25 Roast the asparagus
2:33 Make the dressing
4:05 Pickle the shallots
5:20 Assemble and serve
Potato and Asparagus Salad with Black Garlic and Dukkah recipe:
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Ottolenghi 20 - behind the scenes, recipes and products:
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Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson
Jamie Oliver's principles for superb salads
Principles of superb salads. Video taken from Jamie's app jamieshomecookingskills.com
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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Goat's Cheese & Fig Salad | Yum In The Sun
Cool down in the summer heat with a homemade goat cheese and fig salad with toasted hazelnuts.
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INGREDIENTS:
1 tbsp lemon juice
2 tsp honey
1 tsp chopped fresh thyme leaves
3 tbsp extra-virgin olive oil
Sea salt and black pepper
100 g blanched hazelnuts
1 round lettuce
50 g rocket leaves
4 black figs, quartered
150 g goats cheese
Serves 2
Prep = 20m
Total = 20m
STEP 1: MAKE THE DRESSING
Whisk lemon juice, honey, thyme leaves, olive oil, salt and black pepper together in a bowl and taste to check the seasoning.
STEP 2: TOAST THE NUTS
Heat a saucepan over a high heat, add the hazelnuts and toast until slightly darker in colour, shaking the pan. Tip out and leave to cool. Roughly chop about half the nuts, keeping the rest whole.
STEP 3: PREPARE THE LETTUCE
Wash and dry the lettuce and rocket leaves in a salad spinner and tear them into a mixing bowl.
STEP 4: FRY THE GOATS CHEESE
Add the olive oil to the same pan over a medium heat. Cut the goat's cheese into 1cm slices, and when the oil is hot, fry the slices for about 1 minute, until golden. Turn over to brown the other side, then remove from the heat.
STEP 5: ARRANGE THE SALAD
Toss the salad in 3/4 of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile over the nuts and figs and finish with the last of the cheese. Drizzle over the remaining dressing and serve immediately.
Butternut Squash Flatbread with Grilled Pear and Radicchio Salad
Megan Mitchell visits the beautiful Lake Tahoe to create a delicious grilled vegetarian meal, perfect for late Fall.
FULL RECIPES BELOW.
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GRILLED BUTTERNUT SQUASH FLATBREAD
- 1 small butternut squash, peeled and sliced in thin round
- Extra virgin olive oil
- kosher salt
- Freshly grated pepper
- ½ red onion, quartered
- 3 tablespoon of Mascarpone cheese
- 3/4 cup freshly grated Parmigiano Reggiano
- 8 to 10 sage leaves
- Fresh nutmeg
- 1# pizza dough
Slice off bottom of squash and save for another use. Peel off skin, and slice into slices, about ¼ inch think. Drizzle with extra virgin olive oil, salt and pepper. Grill for 2 to 4 minutes on each side. Transfer to a plate and let cool.
Cut onion in quarters, reserve half onion or another use. . Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside.
Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough.
Add grated parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve.
GRILLED PEAR AND RADICCHIO SALAD
- 1 head of radicchio
- 2 firm pear, bartlet or comice
- 1 tsp of honey
- ¼ cup of extra virgin olive oil
- ½ tsp of allspice
- 2 ounces Manechego cheese, shaved
- ¼ cup hazelnuts, toasted, skinned and roughly chopped
Dressing:
- 1 large shallot, finely chopped
- 2 Tbs of sherry vinegar
- 1 Tbs Dijon mustard
- ½ tsp of granulated sugar
- 1/3 cup hazelnut oil
- 4 Tbs extra virgin olive oil
Place the two pears cut side up on a plate. Drizzle pears with olive oil, honey and allspice. On a medium high grill, place pears cut side down and grill until pears are easily pierced with a fork.
Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char.
In a small bowl whisk sherry vinegar, dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined.
Place radicchio on a plate, slice pears and add to plate. Drizzle with dressing. Sprinkle with hazelnuts. Shave manechego with a peeler add to top of salad. Serve