A few days ago I was going on about the refreshing, yet super satisfying Singapore Slaw at Zentan, which then only made me want one, but since I was in Leesburg, not DC for the day, it was out of reach, which then led to a search on Tastespotting (my favorite place to search for recipes) for a how to, which led to me finding a complete video tutorial on Washingtonian! (How’s that for a run on sentence?)
I’ve pasted the recipe from their site below along with the fab photo above, but you’ll need to click here to go over there to see the informational and entertaining video how to!
Singapore Slaw With Salted Plum Dressing
2 green onions, both white and green parts, julienned
1 taro, peeled and julienned
2 ounces rice vermicelli noodles, broken into three pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 daikon, peeled and julienned
2 large roma tomatoes, peeled, seeded, and thinly sliced
1 pickled red onion (see recipe below)
4 teaspoons toasted sesame seeds
6 teaspoons crushed roasted hazelnuts
4 teaspoons fried shallots
4 teaspoons edible-flower petals
4 teaspoons micro purple basil
4 teaspoons micro beet greens
4 teaspoons daikon sprouts
2 tablespoons pickled ginger
1½ cups salted-plum dressing (see recipe below)
Vegetable oil for frying
Salt as needed
A good Caesar is by far my favorite salad to whip up when friends are coming by for dinner. Everyone loves the homemade dressing! The secret is easy – anchovies. (I always keep a little glass jar of them in the fridge.) These little suckers are the key to a full-flavored Caesar Salad Dressing!
Caesar Salad Dressing
(makes 3/4 cup)
4 cloves garlic
4 egg yolks
Juice from half a lemon
1 tbsp parmesan cheese
1/3 cup olive oil
fresh ground pepper
In a glass bowl mix garlic, egg yolks, lemon juice, parmesan cheese and anchovies. Using an immersion blender, beat until all ingredients are combined and mixture is almost smooth. In a slow stream, add the olive oil while still beating with the blender. It is necessary to add the oil slowly so the mixture emulsifies. Once the dressing has a thick consistency, season with salt and pepper.
Store in refrigerator until ready to serve.
Filed under Food, Recipes
and so much more… If you’re like me and LOVE a full of protein and flavor salad for lunch, but can’t ever seem to find the time to get it put together in the morning before work DC’s new salad place, Mixt Greens, is for you! Last week, I tried the Maui, which is loaded with butter lettuce, coriander crusted seared ahi tuna, avocado, cherry tomatoes, mango, cucumber, red onion, mango citrus vinaigrette topped with crushed macadamia nuts. Sound delicious… keep reading… I can’t wait to try the Cowboy – romaine hearts, herb marinated grilled chicken, roasted red peppers, black beans, sharp cheddar, red onion, Point Reyes blue cheese dressing with a chipotle honey drizzle. Yes, you read that correctly, it has both a POINT REYES blue cheese dressing AND a chipotle honey drizzle. I’m starting to salivate just thinking about it.
So where can you find these mouth-watering combinations? We’re lucky enough to have two of them here in DC (one which opens today!) and two more on the way. Right now, you can go to either 13th & F or 19th & M.
Ramona over at The Houndstooth Gourmet is having a little “You say tomato, I say tomahto” contest to celebrate the abundance of tomatoes in all of our gardens right now. This is one of my absolute favorite recipes… EVER. If you’ve never had Tomato Bread Salad, you must must must try this… You’ll be hooked… But be warned, it’s only incredible when you use the ripest, freshest tomatoes right out of the garden (or farmer’s market)
And the other secret to a great Tomato Bread Salad is you can’t be shy with the olive oil – and use a good olive oil as the simplicity of the ingredients really warrants the best in each of the ingredients.
Tomato Bread Salad (aka Panzanella)
2 cloves garlic, minced
2lbs ripe tomatoes, hacked into bite-sized pieces
1/4 cup olive oil
6 basil leaves, shredded
1 loaf day old French bread (baguette works well too!)
sea salt to taste
fresh ground pepper
Preheat oven to 350 degrees. Cut bread into about 1 inch cubes. Toss with olive oil and garlic. Place on a baking sheet and cook until gold brown and slightly crunchy on the outside. Remove from oven and immediately toss in a large bowl with remaining ingredients. Another key is to get as much of the tomato water into the bowl with the bread, as it’s so delicious when the olive oil soaked bread absorbs the juice from the tomato. Season with salt and pepper and serve immediately.
Out of avoidance of the grocery store during “rush hour” (you know what I am talking about – the swamped aisles when everyone’s just left work and is buying everything just because their hungry after a long day), I whipped together this healthy tomato salad for dinner last night.
The recipe is simple… Tomatoes from the garden, a drizzle of olive oil, thinly sliced red onion, a crumbling of feta and some fresh basil.
are abundant in my garden at the moment. I love when they start to poke out of the soil – it’s a great indicator that they are ready to be eaten! Stay tuned later this week for a tutorial on how to pickle beets.
In the mean time, here is a little beet “salad” that I made for lunch yesterday.
Preventing soggy and quickly spoiling lettuce is one of my kitchen crusades. After trying several techniques, I’ve found the best solution… and it’s actually so simple, you’ll find yourself eating more salads!
When returning from the market or grocery store, wash all lettuce greens and dry in the salad spinner. It’s important to get as much water as possible off the greens. Then wrap the greens in a couple of paper towels and place inside a one-gallon resealable bag. Gently press down to remove a bit of the air and refrigerate. You will be amazed how much longer the lettuce will keep.