All posts filed under: Salads

Apple, Chevre (or Brie), and Honey Salad

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{image courtesy: Sweet Paul Magazine} Isn’t that gorgeous?!  I am happy to introduce Sweet Paul Magazine.  It’s SWEET, indeed!  A free, online magazine, I found myself quickly clicking through the e-pages… devouring the gorgeous food styling and photography.  Mouth watering, I did a double-click particularly on the apple salad (pictured above) and the ramp and pancetta frittata.  What I really love about Sweet Paul is that it combines cooking with my other passion… crafts!  Move over, Martha…. Paul would like a seat at the table too. Check him out!  Sweet Paul Magazine Apple and Chevre Salad with Honey Vinaigrette Serves 6 4 red apples, thinly sliced Juice of 1 lemon 2 cups herb salad mix 3 ounces chevre cheese, thinly sliced 1/3 cup olive oil 2 tablespoons lemon juice 2 tablespoons honey Salt to taste Soak apples in lemon juice (to prevent browning).  Place apple slices, salad mix, and chevre in layers on 4 plates (as pictured).  In a bowl, whisk together oil, lemon juice, honey, and salt.  Drizzle around the salad and serve. Olive …

Escarole Salad (with pickled red onions)

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As promised, here is the salad that showcases the yummy pickled red onions.  While I love escarole, it’s a major pain to find it (at least, high-quality bunches) and even more painful to clean, as it’s loaded with dirt on virtually every leaf.  If you live near a Wegman’s by chance, the best grocery store in PA, they sell bags of escarole already cleaned and chopped.  Since the grocery stores in West Chester don’t sell it that way, I went with something much easier to find and clean–red leaf lettuce.   I teared those beautifully colored leaves apart, and got them nice and clean. Next I measured out the hazelnuts (toasted first, of course, to bring out the flavor), grated pecorino, and parsley and gave it a whirl. Once everything is whirled together (just a couple taps on the lever), you get this awesome crumble.  Finally, you throw in the red leaf lettuce, a handful of those awesome pickled red onions, a tablespoon or two of the pickled red onion liquids and some olive oil …

Pickled Red Onions

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Why do some things just sound so complicated? Complicated as in, making buttery croissants or anything with fondant. For reasons I can’t explain, I put “pickling” in that category of complicated… until I tried this recipe from Anne Burrell. I have been a huge fan of Burrell since the first time I dined at Centro Vinoteca in the West Village of NYC. When I discovered she had her own show on the Food Network, I couldn’t wait to start watching and to see which recipes she would reveal from Centro Vinoteca. In browsing through her collection of recipes, I spotted her recipe for escarole salad with pickled red onions. Yaay!!! I loved that salad! You can imagine my surprise when I realized that “pickling” those red onions, was super duper easy. And the results were super duper delicious. A note on the pickled red onions: Though I made these for the escarole salad, I happily had leftovers. These pickled onions would be wonderful on sandwich or hot dog. (Nick is experimenting with hot dog combos, …