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With the whole summer thing coming up, this place could really use a salad thread! They're generally quick to make and there seldom is a stove required. Also, they're extremely versatile and you can eat them every day without developing scurvy. So, what's not to like?  Basic salads consist of veggies, toppings and a dressing, you can choose whatever you like within these categories, just like you're assembling your favorite subway sandwich.  the veggies: salad leaves raw spinach tomatoes carrots spring onions chicory radishes basically every vegetable that is nice to eat raw  toppings: meat (eg bacon) fish (eg smoked salmon) cheese (eg feta) nuts fruit grilled veggies (more veggies!)  dressings: basic vinaigrette is 3 parts oil, 1 parts vinegar, salt and pepper. Shake or stir well. this is good as it is, but it can be the basis of endless variations, for example: add honey and mustard or herbs or jam or make it asian by adding soy sauce, garlic, a bit of sugar and a tiny bit of sesame oil etcetera. For a creamy dressing, you can add something like mayo, tahini or yoghurt. want spice? Add red pepperflakes or chipotle in adobo. It really doesn't matter, as long as you give it a taste before throwing it all over your salad.  If you're not into making something up, the internet is full of classic salad recipes, like Ceasar salad (purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk. with the machine running, slowly add 1/4 cup olive oil. Toss with romaine, top with Parmesan and croutons). or a simple but delicious Caprese (tomatoes, mozzarella, basil, olive oil, salt and pepper) http://en.wikipedia.org/wiki/List_of_salads Let the summer begin!
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Apr 29, 2015 08:32
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| # ? Apr 26, 2024 00:59 |
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I made a delicious tomato salad this weekend. It had Campari tomatoes, diced onion, fresh mozzarella, avocado, cilantro, and orange bell pepper. I made a simple dressing of sour cream, mayo, apple cider vinegar, salt, a pinch of sugar, and lots of black pepper. It was a real crowd pleaser and went beautifully as a topping on the sandwich I ate for lunch the following day!
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Apr 29, 2015 15:37
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The Midniter posted:I made a delicious tomato salad this weekend. It had Campari tomatoes, diced onion, fresh mozzarella, avocado, cilantro, and orange bell pepper. I made a simple dressing of sour cream, mayo, apple cider vinegar, salt, a pinch of sugar, and lots of black pepper. It was a real crowd pleaser and went beautifully as a topping on the sandwich I ate for lunch the following day! I had to google "Campari tomatoes", they sound wonderful!! My tomato choices are pretty limited: we have "tomatoes", which are round, red and watery, cherry tomatoes (which I think are too sour, but they are nice to grill or dry in the oven), roma tomatoes (great stuff), supermarket invented "taste tomatoes"(?) and sometimes I can get my hands on a coeur de boeuf :-) maybe I should grow my own varieties. oh, and I love leftovers for lunch as well!! Got an aubergine/eggplant, which I do not remember buying...ehm...ever, so that will be interesting. It will be grilled (not sure if the first half will become a salad topping, though, because I need to try out the earlier linked besam puda recipe from Dino right now).
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Apr 29, 2015 15:57
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Just made some nice traditional sausage salad:
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Apr 29, 2015 16:47
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tonberrytoby posted:Just made some nice traditional sausage salad: what dressing did you use? Nice pretzel btw!
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Apr 29, 2015 17:48
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No pictures, but I love a spinach and red pepper salad topped with prosciutto and whole grain mustard/olive oil dressing. Pretty much my go-to salad.
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Apr 29, 2015 17:50
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Sounds great! I'm especially a fan of using spinach instead of salad leaves. Such a nice structure.
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Apr 29, 2015 19:52
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paraquat posted:what dressing did you use? The pretzel is from Aldi.
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Apr 29, 2015 20:22
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Great, thanks! I understand the caraway, didn't think of it myself, but I can almost taste it now ...
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Apr 29, 2015 21:32
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I just had this spinach, date, and almond salad along with falafel, hummus, and pita bread for lunch. Really can't recommend it highly enough!
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Apr 29, 2015 22:44
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Esme posted:I just had this spinach, date, and almond salad along with falafel, hummus, and pita bread for lunch. Really can't recommend it highly enough! Ooh, this with a bit of feta on top would be heaven.
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Apr 30, 2015 00:03
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Esme posted:I just had this spinach, date, and almond salad along with falafel, hummus, and pita bread for lunch. Really can't recommend it highly enough! Thanks for the link, that will be my next salad!
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Apr 30, 2015 07:04
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The best salad: 1 can of four-bean mix 1 red onion (chopped) Olive oil (just a little bit) Balsamic vinegar (as much as you think is good) Throw all those things in a bowl and mix them up. The best worst salad: Crab stick Celery Mayonnaise Don't overdo the mayonnaise though, this "salad" is mostly just an excuse to eat a whole lot of crab stick, because people will look at you funny if you just eat it by itself. A little bit of mayonnaise is nice, but it's not the point. It should go without saying that the celery is vital, as it successfully disguises this "food" as a salad, but again, you don't want too much of it because it's stringy, watery garbage getting in the way of your fake crab.
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Apr 30, 2015 10:16
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Marinated/pickled artichoke hearts, cut into slices feta toasted pine nuts diced semi dried tomatoes baby rocket leaves (arugula) sliced kalamata olives diced red/spanish onion vinegar, olive oil, s&p optional chilli, proscuitto
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Apr 30, 2015 13:17
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Tiggum posted:
It reminds me of a dish in a local tapas restaurant that I loved, so I used to make it at home a lot as well (as it wasn't hard to figure out how they made it) Surimi with dill-lemon mayonnaise cut crabsticks lengthwise with a knife or use to forks, they should all become thin strips mix mayo, lemonjuice, dill, salt and pepper. mix the crabsticks with the sauce and serve with baguette slices (if I would make it now, I would probably thin the mayo down with part lemonjuice, part white wine)
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Apr 30, 2015 18:58
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Esme posted:I just had this spinach, date, and almond salad along with falafel, hummus, and pita bread for lunch. Really can't recommend it highly enough! Made the salad this evening, thanks again for the link! It was really nice, will definitely make it again, the tastes and structures really complimented each other and even after reading the recipe, the eating part was very surprising. Also, the making part is incredibly easy, which is one of the nice things of salads, I think. Will need to open my ottolenghi book again one of these days, as I wasn't impressed by him before, but this was great 
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May 3, 2015 20:53
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paraquat posted:Made the salad this evening, thanks again for the link! I agree - this salad is more than the sum of its parts, which is one of those things that salads can do really well! And I just got that book on the recommendation of someone in this forum! So far about half the recipes I've made have been great, and the other half just okay. Still worth it imo.
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May 4, 2015 02:26
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tonberrytoby posted:Just made some nice traditional sausage salad: Looking good, if a little on the swiss side with the cheese. What cheese is that? I always do mune with onions and dicrled gerkin and no cheese apparently that is out bavarian way.
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May 11, 2015 10:12
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My go-to salad is is a shredded carrot & cucumber thing with an olive oil / vinegar / pressed garlic / mustard / s&p dressing.
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May 11, 2015 11:00
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cucumbers and tomatos with rice wine vinegar dressing boneapatite!!
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May 11, 2015 20:02
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Hopper posted:Looking good, if a little on the swiss side with the cheese. What cheese is that? I always do mune with onions and dicrled gerkin and no cheese apparently that is out bavarian way.
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May 11, 2015 20:46
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Can I get a bunch of protein suggestions for salad. I'm lazy and it's pretty much all I eat, but I don't have meat handy all that often, particularly in the morning while I"m making lunch salads.
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May 11, 2015 21:47
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social vegan posted:Can I get a bunch of protein suggestions for salad. I'm lazy and it's pretty much all I eat, but I don't have meat handy all that often, particularly in the morning while I"m making lunch salads. I like to add some soybeans to salads, just a handfull. But you could go for a serious bean salad....proteins and fibers, what more does a person want! https://www.google.nl/search?q=bean+salad&oq=bean+salad&aqs=chrome..69i57j0l5.2190j0j4&sourceid=chrome&es_sm=93&ie=UTF-8 Anyway, maybe someone else will have additional suggestions for proteins other than meat and beans. oh, you can stick some eggs in your salad as well, of course. oooh, and nuts of course! some internet searching also tells this: cheese *can* be a good source of protein. quote:"Low or Non Fat Mozzarella and Cottage Cheese provide the most protein per calorie, full fat cheeses typically only provide 1g protein per 20 calories, and are less optimal sources of protein" Also, tofu (never had that in a salad myself, but the internet is full of recipes) And ehm...quinoa. lol. paraquat fucked around with this message at 08:29 on May 12, 2015 |
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May 12, 2015 07:42
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I can't recommend cubed, roasted tofu enough. Make sure the tofu is pressed and drained of as much excess water as possible. Cut into 1/2" cubes and toss with salt, pepper, and a little bit of a neutral oil like canola. Roast at 400 for about 20 minutes or until the cubes take on a golden brown hue. It helps to flip/shake the pan halfway through for even cooking. After roasted, they take on a delicious, meaty texture with a chewy/crisp outer crust.
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May 12, 2015 15:48
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The Midniter posted:I can't recommend cubed, roasted tofu enough. Make sure the tofu is pressed and drained of as much excess water as possible. Cut into 1/2" cubes and toss with salt, pepper, and a little bit of a neutral oil like canola. Roast at 400 for about 20 minutes or until the cubes take on a golden brown hue. It helps to flip/shake the pan halfway through for even cooking. After roasted, they take on a delicious, meaty texture with a chewy/crisp outer crust. That's cool....after this weekend, I'm going to give tofu one last chance! (other than silken tofu in mapo tofu (and inari, lol), I've never had any luck with it. It keeps tasting bad, whatever I try! But this sounds like it needs to be given a shot)
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May 12, 2015 17:09
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paraquat posted:That's cool....after this weekend, I'm going to give tofu one last chance! Good! Use extra firm tofu. I've used softer varieties and the cubes just don't hold together as well. Also make sure you use enough oil. Not TOO much but you want to make sure that all sides are covered equally when you roast it, just like you would with any roasted veggie. Post your results!
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May 12, 2015 17:27
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The Midniter posted:Post your results!
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May 12, 2015 17:39
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| # ? Apr 26, 2024 00:59 |
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The Midniter posted:Good! Will do!
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May 12, 2015 18:12
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