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Caesar Potato Salad

September 29, 2019 by Leave a Comment
Caesar Potato Salad
Serves 6
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Ingredients
  1. 2 pounds small unpeeled round red potatoes
  2. 8 unpeeled cloves garlic
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. 3 tablespoons fresh lemon juice
  6. 1 ½ tablespoons extra virgin olive oil
  7. 1 tablespoon water
  8. 2 teaspoons anchovy paste
  9. 1/3 cup diced purple onion
  10. ¼ cup chopped fresh parsley
  11. 2 tablespoons grated fresh Parmesan cheese
Instructions
  1. Place potatoes and garlic in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.
  2. Peel garlic; place in a large bowl and mash. Stir in salt and next 5 ingredients. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients and toss. Serve warm or cover and chill.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads

Skillet Corn Salad with Avocado Dressing

September 29, 2019 by Leave a Comment
Skillet Corn Salad with Avocado Dressing
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Ingredients
  1. 2 tablespoons Olive oil
  2. 2 tablespoons Butter
  3. 4 Scallions - chopped
  4. 4 Ears of Sweet Corn- husked
  5. 1/2 teaspoon LFK Seasoning "Rub it Right"*
  6. (or Mojo SALT Sisters Blend)*
  7. 1/2 teaspoon Salt
  8. Pepper to taste
  9. 1 Pint halved Grape or cherry Tomatoes
  10. Juice of one Lime
  11. 1 Diced Ripe Avocado
  12. Chopped Cilantro to garnish
Instructions
  1. Heat cast iron skillet for 5 minutes, then add oil and butter. Add chopped onions, and cook for 2 minutes. Next add corn kernels and seasoning to the skillet. Cook at medium high heat for 5 minutes and then add the halved tomatoes, lime juice, and diced avocado - stir until the avocado "melts" into the salad - about 2 minutes. Taste and adjust seasonings.
  2. Garnish with chopped cilantro - serve warm as a side dish or serve with your favorite chips.
Notes
  1. *available at Marcel's
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads, Vegetables

Grilled Corn and Tomato – Sweet Onion Salad with Fresh Basil Dressing

July 11, 2019 by Leave a Comment
Grilled Corn and Tomato - Sweet Onion Salad with Fresh Basil Dressing
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Ingredients
  1. 1/4 cup rice wine vinegar
  2. 1/4 cup chopped fresh basil leaves
  3. 2 teaspoons honey
  4. 1 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 1/2 cup extra virgin olive oil
  7. 8 ears of grilled corn, kernals removed from the cob
  8. 1 small sweet onion, halved and thinly sliced
  9. 1 pint grape or cherry tomatoes, halved
  10. Fresh basil sprigs, for serving
  11. 4 ounces crumbled blue cheese (optional)
  12. diced avocado (optional)
Instructions
  1. Combine the vinegar, chopped basil, honey, salt, pepper and oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
  2. Combine the corn kernals, onion and tomatoes in a large bowl. Add the dressing and toss to coat. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered in the refrigerator.
  3. Optional: Can top with 4 ounces of crumbled blue cheese and a diced avocado just before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads

Herbed Pasta Salad

May 23, 2019 by 2 Comments
Herbed Pasta Salad
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Ingredients
  1. 1 shallot minced (about 1/4 cup)
  2. 1 clove garlic
  3. 1 teaspoon coarse salt, plus more for pasta water and seasoning
  4. ¼ cup extra-virgin olive oil
  5. 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped
  6. Freshly ground pepper
  7. 3/4 pound spaghetti or other pasta
  8. 1 fresh lemon, juice and zest
Instructions
  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
Add in
  1. Parmesan cheese
  2. 1 cup frozen peas
  3. 1/2 cup sun-dried tomatoes
  4. Red pepper
  5. Scallions
  6. Pine nuts
  7. or anything that sounds good!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Pasta, Salads, Side Dishes, Vegetarian Main Dishes

Root Vegetable Salad with Fried Eggs

February 25, 2019 by Leave a Comment
Root Vegetable Salad with Fried Eggs
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Ingredients
  1. 4 carrots, diced
  2. 4 parsnips, diced
  3. 1 small red onion, thinly sliced
  4. 1 clove garlic, finely chopped
  5. 1/4 cup extra virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. 6 slices bacon, diced
  8. 2 tablespoons rice vinegar
  9. 1 5-ounce package baby arugula or mixed greens (about 8 cups)
  10. 1/2 cup fresh parsley leaves
  11. 1/4 cup grated parmesan, plus more for topping
  12. 4 large eggs
Instructions
  1. Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes.
  2. Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
  3. Whisk the remains 2 tablespoons of olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
  4. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan.
Notes
  1. Food Network Magazine 2014
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads

Peach Basil Salad

November 8, 2018 by Leave a Comment
Peach Basil Salad
Serves 6
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Ingredients
  1. 5 ripe peaches, sliced
  2. 1/4 cup basil leaves
  3. 1 ½ tablespoons white balsamic
  4. Dash of black pepper and salt
  5. diced red onion (optional)
Instructions
  1. Peel and slice the peaches. Wash the basil and add to peaches. Add white balsamic, salt, pepper, and onion if using. Toss together and serve.
  2. Other serving suggestions.
  3. - serve on a toasted baguette slice with some ricotta
  4. - serve on a toasted baguette slice with crisped Prosciutto
  5. - add some fresh plums and serve on top of a grilled pork tenderloin
  6. - add to mixed greens
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads

Grilled Vegetable Salad

September 5, 2018 by Leave a Comment
Grilled Vegetable Salad
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For the Vegetables
  1. red, yellow and orange bell peppers
  2. eggplant
  3. zucchini
  4. yellow squash
  5. asparagus
  6. artichoke hearts, grilled or canned, drained of any liquid
  7. sun dried tomatoes ( soft and tender)
  8. sliced avocado
  9. crumbled feta or goat cheese and pine nuts, (optional)
  10. For Balsamic Vinaigrette
  11. ¼ cup good aged balsamic vinegar
  12. 1 cup, extra virgin olive oil
  13. 1 garlic clove, minced finely
  14. ¾ teaspoon Dijon mustard
  15. salt and pepper
Instructions
  1. Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
  2. Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
  3. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads, Vegetables

Fresh Corn Cakes with Crab and Tomato Salad

May 31, 2018 by Leave a Comment
Fresh Corn Cakes with Crab and Tomato Salad
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Ingredients
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
Instructions
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
Notes
  1. Recipe from Food 52: Mighty Salads cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Salads, Seafood Main Dishes

Flank Steak Lettuce Cups with Lime-Hoisin Dressing

April 21, 2018 by Leave a Comment
Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
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For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
Instructions
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
  1. From Modern Potluck by Kristin Donnelly
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Meat Main Dishes, Salads

Beet Farro Pistachio Goat Cheese Salad

March 13, 2018 by Leave a Comment
Beet Farro Pistachio Goat Cheese Salad
Serves 4
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Ingredients
  1. 4 beets - sliced into quarters
  2. 1 tablespoon olive oil
  3. 1/2 cup farro
  4. 2 cups fresh spinach
  5. 2 tablespoons pistachios
  6. 1/4 cup crumbled goat cheese
  7. Balsamic vinegar
Instructions
  1. Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool.
  2. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool.
  3. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads, Vegetarian Main Dishes Tagged With: , , , , , , , ,
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