At first glance, this resembles other mayo-based potato salads. But what sets it apart is an herb- and garlic-infused oil that the potatoes absorb before the mayo is mixed in. Cooking the potatoes in their skins helps to keep the centers intact yet very creamy and smooth. Small or “new” potatoes, about 1 to 1-1/2 inches wide, are ideal.
A standard panzanella salad is typically made with a toasted, hearty Tuscan bread that’s cut into cubes. It generally works best with a toasted or stale bread because the natural juices from this tomato based salad help soak into the bread and soften it.
This bright salad counters the richness of summer dishes like fried chicken and grilled steak, and the blue cheese pairs with anything spicy. If your corn is super fresh, you might not even need to cook it. Taste a kernel and see.
Chicken salad is undoubtedly a classic recipe. Diced chicken is tossed with creamy textures and dotted with crisp celery, green onion, and fresh grapes. But my version has a little something extra to make it the ultimate chicken salad recipe. It’s easy, healthy, bright, flavorful, and will make any summer meal a breeze.
This salad is perfect for hot summer days as you can prepare the vegetables and other ingredients ahead of time in the morning when the temperatures are the coolest, and then simply assemble and dress the salad just before dinner. This salad is an excellent choice for lunch, or as a light dinner entree as we enjoyed it several times this summer.
Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.
A very good and refreshing recipe from the Maghreb. (The Maghreb is usually defined as encompassing much of the northern part of Africa, including a large portion of the Sahara Desert, but excluding Egypt) Sweet peppers are peppers and peppers can also be roasted over a flame while holding them with a fork. The skin comes off too. But this cooking is essential for the taste of this salad which cannot be made with raw peppers.
Although escalivar means "to grill," many restaurant cooks in Spain roast their vegetables, as it is easier and requires less attention.
All beet lovers rejoice! This is the ideal beet salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado.
Carlo's Recipe Book
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