Caesar salad is the best with freshly made dressing, and it tastes the best with high-quality ingredients. I am sharing my favorite version of the dressing and the salad with tips on making this salad at home quickly and adjusted to your taste.
Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and for other cooking methods!). If you follow a healthy diet and have a limited budget, it is worse discovering. Pompano, though, is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon!
Seven years ago, we came to San Francisco and spent the whole day with our friends, walking and talking. It was time for lunch when we were passing by the Ferry Building Marketplace. “You have to try this red cabbage salad!” — said my friend and led us to The Slanted Door…
This salad is about duck. In France, if it is made of duck from Landes region (south of Bordeaux), its name is Landaise. My version features duck gizzards confit, cured and lightly smoked duck breast, and foie gras torchon or duck liver pate (depends on budget) slices on French baguette toasts. For greens I prefer a mix of sweet leafy vegetables and arugula, lightly dressed with classic French vinaigrette (EVOO, honey, Dijon mustard, red wine vinegar). I tried different additional elements like tomatoes, asparagus, and hard-boils eggs, but the only one I really liked was cucumber. This salad is part of my Mosel & Alsace Menu.
My daughter found this recipe years ago and it became one of the favorite salads in our family. She always makes it following the original to the letter. I like variations. Three ingredients (I do not add cheese) — greens (with arugula or arugula only), fresh fruit slices (apple or pear), and crispy cured pork (panchetta, coppa, capocollo, proscuitto, bacon) — plus classic French salad dressing make a quick, delicious, beautiful, and light meal. I featured this salad last Wednesday on French Crepes Party for my neighbors. Judging by speed it was finished, everybody loved it. This salad is perfect for after-Thanksgiving light meal.
Blanching is a must for herbs and vegetables to stop the enzyme action and to destroy any microorganisms present on the surface. Freezing only helps to remove extra moisture. Are there any other techniques to replace blanching benefits? Yes. There is heat-shocking.
It was during my vacation on Hawaii Big Island, on the farmers market in Hilo. I stopped at Ratana’s food trailer and watched her making salads. Seeing the process and being exposed to all the aromas coming from her mortar made me hungry and curious. I tasted her Som Tam and… became an addict. How this famous Thai salad had escaped my attention before? What else was I missing in Thai food?