Artichoke Salad Dressing November 12, 2020 by Jill Foucre Leave a Comment Artichoke Salad Dressing 2020-11-12 23:24:15 Print Ingredients 1 14 ounce can Artichoke Hearts 1/4 cup Olive oil 1/4 cup Vegetable oil 1/4 cup Champagne Vinegar 2/3 cup Fresh Parmesan Cheese, finely grated 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup Pimentos (from jar drained) Optional : *French Bread Croutons, Chopped Red Onion Garnish Instructions In a food processor fitted with a steel blade add the can of drained artichoke hearts. Pulse until finely chopped, then begin slowly adding the oils, vinegar, grated parmesan cheese, salt, and pepper. Gently stir in the pimentos. Serve over Romaine Lettuce and top with homemade croutons and finely chopped red onions, if desired. *French Bread Croutons - cube 1 cup day old French bread and sauté over medium heat - toss with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of seasoning salt such as s.a.l.t. Sisters Mojo or Livia’s Seasoning to add great flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fall Harvest Salad September 30, 2020 by Jill Foucre Leave a Comment Fall Harvest Salad 2020-09-30 15:38:12 Print Ingredients 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes Instructions Preheat oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender. Line a separate baking sheet with parchment paper. Add the pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake for 8-10 minutes or until the pepitas are toasted. Watch closely! In a large salad bowl, combine the kale, brussels sprouts, and pomegranates. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes. Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with toasted pepitas, figs, if using, and cheese. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rejuvenating Winter Broccoli Salad January 15, 2020 by Jill Foucre Leave a Comment Rejuvenating Winter Broccoli Salad 2020-01-16 02:39:19 Print Ingredients 3 heads broccoli, roughly chopped ½ bunch Tuscan kale, stemmed and roughly chopped 1/3 cup good olive oil 1 clove garlic, minced 1 inch fresh ginger, grated 1-2 tablespoon toasted sesame oil 1 tablespoon chile oil zest and juice of 1 lemon 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon Kosher salt 1 pinch crushed red pepper flakes, optional 3 large carrots, peeled and shaved into ribbons 2 bell peppers, thinly sliced ¼ cup each fresh cilantro and basil, chopped arils from 1 pomegranate (about ½ c.) 1 blood orange or grapefruit, supremes 1 avocado, sliced 2 tablespoons toasted sesame seeds Instructions In a large bowl, toss together the broccoli and kale. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate. Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed. Notes By Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Caesar Potato Salad September 29, 2019 by Jill Foucre Leave a Comment Caesar Potato Salad 2019-09-29 22:37:13 Serves 6 Print Ingredients 2 pounds small unpeeled round red potatoes 8 unpeeled cloves garlic ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons fresh lemon juice 1 ½ tablespoons extra virgin olive oil 1 tablespoon water 2 teaspoons anchovy paste 1/3 cup diced purple onion ¼ cup chopped fresh parsley 2 tablespoons grated fresh Parmesan cheese Instructions 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. 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/
Skillet Corn Salad with Avocado Dressing September 29, 2019 by Jill Foucre Leave a Comment Skillet Corn Salad with Avocado Dressing 2019-09-29 22:35:03 Print Ingredients 2 tablespoons Olive oil 2 tablespoons Butter 4 Scallions - chopped 4 Ears of Sweet Corn- husked 1/2 teaspoon LFK Seasoning "Rub it Right"* (or Mojo SALT Sisters Blend)* 1/2 teaspoon Salt Pepper to taste 1 Pint halved Grape or cherry Tomatoes Juice of one Lime 1 Diced Ripe Avocado Chopped Cilantro to garnish Instructions 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. Garnish with chopped cilantro - serve warm as a side dish or serve with your favorite chips. Notes *available at Marcel's Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/