CHEF'S SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 49
Steps:
- Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
- In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
- Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
LEMONY CHEF'S SALAD
Try this meaty version of your favorite molded gelatin salad.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 3 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups; stir in vinegar. Add to gelatin; stir until slightly thickened.
- Refrigerate 1 hour or until thickened.
- Add remaining ingredients; mix well.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
LEMONY LENTIL SALAD
This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
- Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.
Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g
SPEEDY CHEF'S SALAD
An impressive salad that's a meal in itself
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 18m
Number Of Ingredients 9
Steps:
- Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.
Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4.7 grams sugar, Fiber 2.8 grams fiber, Protein 19 grams protein, Sodium 2.59 milligram of sodium
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