You guys might have noticed that I’m a big fan of salads as main dishes, especially during the 10°C-and-above time of the year. So, of course, I’m always on the lookout for new and exciting combinations of ingredients to be used in a salady kind of context. When you’re skimming salad options on restaurant menus, in cookbooks or during shows on TV, you can’t help but notice the ever-present named classics – Waldorf, Caesar and the rest of the gang – and tip your hat to whoever invented them, since they’re still alive, kicking and delicious.
Tag: Salad
Warm Mung Bean Sprout Salad with Purple Cauliflower and Coconut-Leek Dressing
As we were returning back home from our short winter escape to Sylt, basically crossing the country in a vertical line of about 800km, the progress of Spring nosing its way in couldn’t have been more obvious. The further south we got, the – for lack of a better word – juicier the landscape appeared to get. What started with miniature yarnballs stalking their equally fluffy mommy-yarnballs and merrily playing sheep-catch between blossoming heather shrubs in the northern regions, quickly turned into foresty areas sporting a first hint of green, violently colorful patches of crocus breaking up the still-dominant dullish brown here and there and, of course, the… well, juicy brown of freshly turned soil on the fields.
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Mustard-Grape Salad with Goat’s Cheese Bites and Parma Ham
Sometimes, a product you’ve bought with a specific purpose in mind, doesn’t match your expectations, becomes useless for that specific purpose even, and you might find yourself at a loss at how to salvage the whole deal. Just a few weeks ago, I had to deal with a major annoyance like that. A beautiful bunch of grapes I had bought with a spritzy Champagne jelly dessert in mind, turned out to be blessed – or cursed…? – with the thickest skins I have ever encountered around a grape.
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Roasted Pear & Crispy Bacon Salad
Happy New Year guys! I hope you had a wonderful and delicious set of holidays and feasts these past couple of weeks! You know, I had a plan. Quite the delicious one at that – a masterpiece to start off this year’s Midweek Specials for you guys. But… well, I’ve been up to my ears in food these last three weeks, and, after a quick glance around my peers, I realized, I wasn’t the only one still feeling kind of full. So, pushing the hard and heavy to a back burner, I decided to get rolling with a simple, refreshing and quick-to-make salad with a fruity twist.
GW2 Eggs Beetletun & Ascalonian Salad
Happy New Year! I hope you guys had a blast welcoming 2017~! If you had the kind of party we had, your tummy and your head might just feel a bit on the fuzzy side of things, just like mine do… I have to admit, I never had a “real”, movie’esque hangover, so I can’t give any educated expert advice on the usual hangover-foods, but as a general rule of thumb, listening to your stomach never hurts when something’s amiss. Doing exactly that with my head in the fridge resulted – to everyone’s surprise – in me whipping up an omelette, something I haven’t done in years.
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Roasted Pear & Camembert Cigars with Lamb’s Lettuce & Apple-Elderflower Dressing
While I really enjoy relishing in the seasonal ingredients, I can’t help but feel a break from all the earthy aromas of early winter is in order! That feeling recently got a lot stronger when I, yet again, was admiring the beautifully arranged display of various regional mushrooms at the farmer’s market and had absolutely no desire whatsoever to buy and eat a bunch of them.
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Ostrich Steaks, Pomegranate-Shallot Reduction & Warm Mushroom Salad
As my november’ly share of the flu is slowly fading, my poor nose turned-glow-in-the-dark finally isn’t visible from out of space anymore and my tastebuds are picking up their work again, I think the right time has come to kickstart my system as well as my kitchen with something healthy and quick to make, something seasonal and packed with enough aromas to bring back the last stubborn tastebuds from their goo-induced slumber.
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Lamb’s Lettuce, Persimmon & Harzer Cheese Salad
Over here, you know winter is com… no…. edging closer! when fresh, plump and pretty-in-orange things are popping up in the fruit section of stores and markets left, right and center. One of my favorites in that area, running a close second to tangerines, are Persimmon fruit, also known as Kaki. While they’re just as orange as any of their display-neighbors, they’re the odd one out, not a member of the citrus or pumpkin gang. Kaki or Persimmon are the fruit of the “Dyospyros Kaki”-tree, so, going by their scientific name, they’re actually the Fruit of the Gods. How’s that for a humble salad topping~!
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Ras El Hanout Spiced Lamb & Artichoke-Fig Salad
Autumn is slowly approaching~! Not just according to the goods displayed on farmer’s markets and in stores, but in our tummies as well. Cravings for food and aromas of the „warmer“ variety are starting to build up after all the summery dishes we feasted upon for the last couple of months. Aromas bridging the gap between the spritzy and summery months in my kitchen to the truly warm and comforting winter dishes – combining a little bit of both, if you will.
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Nasci Pear Salad, Crispy Tofu & Wasabi Dressing
This year’s Barbecue Season is, at least for the casuals amongst us, slowly approaching its end. This is causing a huge variety of BBQ’ish goods to flood stores, butcher’s shops and markets like you wouldn’t believe. One thing I’ve encountered in truly obscene amounts recently is Tofu – styled, chem-bombed, colored and shaped to work out as a meat substitute. One ridiculous specimen I’ve found in a store nearby was a brown’ish kind of tofu-goo wrapped around a bone’ish type of theoretically-edible-don’t-worry-about-it, looking like a cartoon version of a drumstick from hell, sporting a label along the lines of: „Almost tastes like real meat! Almost feels like real meat! Even with real skin and bone-marrow substitutes, flavored to almost taste like the real thing!“
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Nahdala's Kitchen 