Recipes tagged with « Salads »
Warm Fennel Grape Fish Salad
A lightly cooked white fish flaked with aromatic shallots, folded into a salad of thinly sliced fennel, sweet grapes, and leafy greens. Olive oil and lemon juice dress bright herbs like cilantro and fennel fronds. Slight tweaks on quantities for balance, red grapes swap in for subtle tang, and basil replaces coriander for fresh earthiness. Timing adjusted to coax best texture from the fish and meld flavors gently. A dish focusing on visual cues and texture: translucent fennel, soft fish flakes, grapes with a little pop. No eggs, dairy, nuts. Gluten free, straightforward to execute. Sensory approach guides the process through golden sears, gentle wilting, and lively herb bursts.
Grilled Beef Mango Salad
Grilled thick flank or sirloin slices topped with fresh mango, toasted nuts, and Thai herbs tossed in lime and olive oil. A spicy, crunchy, herbaceous salad combining savory beef with sweet fruit. Notes on grill marks, resting meat, and herb variations included.
Beets Pickled with Raspberry Twist
Roast whole beets until tender, peel and slice thin. Simmer fresh raspberries with white wine vinegar and honey to make a tangy syrup, strain out seeds. Toss beets with syrup and toasted walnut oil. Season simply. Serve warm or chilled, a mix of earthy sweetness and bright acidity. No slow cooker needed. Substitutes include apple cider vinegar for tartness, or hazelnut oil for nuttiness. Visual cues guide the roasting and syrup making instead of strict clocks. Rustle in kitchen sounds, aromas of roasting, simmering fruit, hint real kitchen work underway.