Grilled Peach and Smoked Mozzarella Salad - Laura Vitale - Laura in the Kitchen Ep 171
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Stress Free Cooking S1 Ep. 5 - Sunday Sauce
Stress Free Cooking - Sunday Sauce
Salad Fixings | The French Chef Season 4 | Julia Child
Julia Child presides over a gathering on green ideas to toss about.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Ivo's Italian flag Salad and understanding balsamic vinegar
Here's a mix of lettuce that is so colorful, it reminds me a bit of the Italian flag :) It is also so tender, sweet, and flavorful, especially when you add our simple dressing - which by the way, did you know there was a rating system for balsamic vinegar?
Stay tuned and PS: there's always room for salad
0:00 Introduction
0:17 The best balsamic vinegar
2:17 Preparing your lettuce
9:44 Traditional italian dressing
Ivo’s “Italian Flag Salad”
Ingredients
• 1 – 2 heads of radicchio lettuce (round head style)
• 1 head of escarole lettuce
• 1 head of curly leaf endive lettuce
• Extra Virgin Olive oil (EVOO)
• Balsamic Vinegar (preferably 4 leaf rating)
• Salt (optional)
Direction and Method
• Cut radicchio into bite size pieces, wash and spin dry, put in a large bowl
• Cut off leafy green ends from your escarole, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio
• Cut off leafy green ends from your endive, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio & escarole
• Toss all three together mix to get all 3 evenly dispersed
• Remove enough for your meal, and place remaining lettuce in an open bag, and store in fridge for up to a week
• For your meal, add EVOO and balsamic vinegar to your lettuce (ratio is 3-4 parts olive oil to 1-part balsamic vinegar (if using 4 leaf rated balsamic vinegar, no salt is required, otherwise, add salt to taste)
• Toss well, to ensure the EVOO and balsamic vinegar are evenly dispersed (when you think you’ve tossed enough, toss a bit more ????)
• Enjoy
Ivo's Italian flag Salad and understanding balsamic vinegar
Salad With Grilled Peaches, Berries, Feta, Nuts
Salad With Grilled Peaches, Berries, Feta, Nuts
Sweetness of grilled peaches and the creaminess of feta meet the bitterness of greens. Topped with vibrant berries and crunchy walnuts, it's a humble yet delightful mix of flavors and textures. Drizzled with a honey mustard balsamic dressing, this salad is a charming balance of tastes that anyone can enjoy.
Tangy Grilled Peach Salad
Ingredients:
1 Large Peach (Sliced)
2 tbsp Feta Cheese (crumbled)
Bitter green leaves (I used Lollo rosso and Curly endive)
Fresh basil leaves (cut into ribbons)
Mixed berries (*optional - I used blackberries, raspberries, and blueberries)
1 tbsp walnuts (chopped)
Balsamic glaze
Ingredients for the Vinaigrette:
1 tbsp honey
1 tbsp mustard
2 tbsp extra virgin olive oil
½ tbsp salt
½ tbsp pepper
Juice of a lemon
Preparation:
Mix the vinaigrette ingredients in a bowl. Mix well.
Brush the peach slices with olive oil and place them on a preheated grilling pan over medium-low heat. Cook until grill lines appear on both sides, about a minute on each side.
In a large bowl, add your bitter greens, then pour some vinaigrette over them and mix. (*If you don't plan to serve right away, you can skip this step and pour the vinaigrette on just before serving.)
Add the grilled peaches, berries, chopped walnuts, crumbled feta cheese, and basil leaves to the bowl.
Finish by drizzling some balsamic glaze on top.
Enjoy your delicious salad!
Endive Recipe - Farm to Fork with Sharon Vaknin: America's Heartland
What's that strange looking cabbage-like vegetable in my produce section, and what do I do with it? Sharon Vaknin gives you the lowdown on a vegetable that had its unusual beginnings overseas. It's a vegetable that's also the prime ingredient in some unusual and tasty recipes that you can try at home.
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