Five-Ingredient Fall Salads Food – Courtesy of Self.com

Posted: November 15, 2013 | Author: | Filed under: Recipes | Tags: , , , , , | Leave a comment

by Katherine Danesi

Self.com_Food and Diet_Beets and Herbs Salad

Image Source: Self.com

I don’t know about you, but I am always on the hunt for a fantastic salad recipe, one that works with the season when it comes to ingredients, taste and consistency.

Today, I discovered the utterly appetizing recipe for a Fig and Arugula Wheatberry Salad via a tweet from @SELFmagazine and bit, only to discover another nine fabulous, hearty fall salad recipes in a slide show: Kale Salad with Apples and Hazelnuts; Caramelized Root Veggies and Grain Mustard Vinaigrette (topped with a fried egg); Corn, Chard and Bacon Salad; and more.

Eat well!

Self.com_Food and Diet_Corn, Chard and Bacon Salad

Image Source: Self.com

Self.com_Food and Diet_Caramelized Root Veggies and Grain Mustard Vinaigrette (topped with a fried egg)

Image Source: Self.com

 

Nels’s Marvellous Caesar Salad Recipe

Posted: July 6, 2010 | Author: | Filed under: Recipes | Tags: , , , | Leave a comment

Photo: m_bartosch / FreeDigitalPhotos.net

This much-coveted Caesar Salad recipe belongs to my dearest friend Mary.  She inherited it, along with her serious love of food, in general, and a perfectly-cooked steak, in particular, from her father, Nelson.  The last person who was lucky enough to be the recipient of this recipe wrote, six months after the fact, to inform Mary that, in her opinion, the salad was life-changing.  It’s the request she receives from many dinner party hosts.  I love it and think you will too.

Note: if the use of raw eggs makes you squeamish, this recipe is not for you.

Photo: FreeDigitalPhotos.net

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 egg (raw)

1 inch anchovy paste

4 shots Worchester sauce

Photo: Suat Eman / FreeDigitalPhotos.net

1 pinch of dry mustard

4-5 cloves garlic, minced

¼ to ½ cup of parmesan cheese (finely grated)

Salt and pepper

2-3 small heads romaine lettuce

Blend all ingredients for dressing (everything except the lettuce) in a glass bowl or measuring cup.  Chill uncovered in refrigerator for at least one hour before serving.  Tear lettuce into bite-size pieces and put in a large salad bowl.  Crisp lettuce in refrigerator.  (Note: chilling both the dressing and the lettuce is one of the keys to the success of this recipe.)  Remove and toss well to serve.

Buon appetito!