This is a super simple side salad (or salad for one if you’re not into sharing and I couldn’t blame you on this one) that’s perfect for spring and summer. It comes together lickety split for those of us who aren’t high on cooking as it gets warmer. I’m more about grill all the things then. Or just because you’re starving (hangry people where you at?) and impatient but don’t want to down a bag of chips. I can’t be the only one, right?
I am slightly obsessed with Burrata (well cheese in general but this one – swoon). What is not to love about something that translates to BUTTERED? Right. If you’ve never tried it (and seriously run to the store now and find this so we can still be friends please) Burrata is a creamy dreamy fresh Italian cheese that’s made from both mozzarella and cream. The outer shell is solid mozzarella but surprise (one of the few types of surprises that I like) once you cut into it (ah that first cut it’s like the first spoonful from a Nutella jar – happy happy happy) rich thick cream oozes from the shell and just begs for a toasty baguette (or spoon). Honestly I don’t think there are any bad ways to eat Burrata. Anyone else dream of cheese? I can’t be the only one.
Just when you thought we’ve grilled everything possible this summer we throw a salad on the grill. It’s a crazy like a fox move. If you haven’t tried it you should. A smoking hot grill or even a grill pan will get the job done. 2 minutes on the grill and another 3 minutes to pull the dressing together and you’re on your way to enjoying what will possibly become your new favorite summer salad.
Are you saying what in the world is an endive right now? Well you’re in luck, since I’ve become an endive ambassador I’ve learned a thing or two about this versatile veg this year and I’m happy to pass along that knowledge to you. Endive is a member of the chicory family (think radicchio, escarole, frisee and curly endive). It has a crisp texture and a sweet, nutty flavor with a bit of mild bitterness. That smidge of bitter flavor and crunchy texture makes it an ideal candid for salads! Today we’re tossing it with cucumbers, tomatoes and my good as gold pine nuts and topping it with a dressing that will have you licking your fingers. Don’t act like you don’t lick your fingers.
I’m going to try to contain myself but it’s going to be VERY hard so please forgive me in advance for my giddyness. In case you didn’t hear me squealing about it last week, I have a recipe featured in the June issue of SOUTHERN LIVING MAGAZINE. I’m still pinching myself. A national PRINT magazine asked me to create a recipe for them. Thump. That was me hitting the floor when the email request came in.
I’m trying REALLY hard to incorporate more salads into our weekly meals. For me to get behind a salad it has to have some bang to it. This sesame seared ahi tuna salad does that and then some. It’s base is made up of endive and arugula that’s been tossed lightly in a honey soy vinaigrette and then topped with a few well placed slices of perfectly pink sesame seared Ahi tuna. Whether you eat this with a fork or chopsticks is up to you.
Now that the weather is turning (somewhat) warmer I’m already starting to think about when I can drop the top on my new (to me) convertible, putt around town and enjoy the sunshine. It also means I gotta shed a few lbs that I’ve put on over the “it’s way too cold to go outside I’m just going to stay inside with a brick of cheese, some salami, a package a crackers and some wine months.” Tell me I’m not the only one? Please. Okay if you worked out all winter and already look amazing, I take it back please don’t tell me. Deal.
I think I have finally found a salad that I can happily eat. I know, me a salad that I love go figure. This one has tons of texture and freshness so there’s no room for me to get bored. The dressing alone I could just spoon it into my mouth. But I digress and wait for the lovely mixture of lettuce that’s peppered with thinly sliced apples, crunchy walnuts and dried cherries. Sounds good right?
I am a feeder. I LOVE having people over for dinner. I’ve never been able to cook for just our family. I blame my Mom for that ; ) Or maybe it was my Dad’s fault because he was always dragging GI’s over for dinner and she had to cook for an unexpected crowd . Anyway I get it honestly. Since I can’t physically have you all over we’ll have to settle for virtual dinner parties. Today you’re in luck Susan and I are co-hosting a virtual pot luck with a few of our fabulously talented friends. We’ll each be showcasing the Celtic wonder that is Kerrygold butter and cheese.
Do you have a salad’tude: a salad state of mind? I do. That doesn’t surprise you does it? I have confessed to you before that I am not much of a salad person (other than Caprese Salad which I could eat everyday) . When I do eat it it, 9/10 it is a small spinach salad made with a homemade balsamic vinaigrette. Simple but scrumptious. Probably a big part of my salad’tude is that I don’t get creative with my salads. I tend to look at salads as the intro to dinner, a small supporting character if you will. But my ways are changing and I’ll tell you why.
I am admittedly not a huge salad fan. That’s not to say I won’t eat them, it’s just that if given another choice well you know ; ) I also know I should suck it up and eat more of them. On those occasions when I do eat a salad they’re typically spinach based and must have a BALSAMIC VINAIGRETTE. Made from scratch of course. It truly takes just a few minutes and once you make/taste your own you’ll never want bottled dressing again.
The new year is almost here (gah!) and with the new year comes resolutions and/or goals. Eating more healthy foods (aka loosing a few pounds from the holidays) seems to top most people’s list. Including mine. Salads immediately come to mind. Typically you won’t find me eating many salads. I’m just not a big salad fan. But on the rare occasion I do have one, it has to be dressed with balsamic vinegar. Period.
If you’re like me, you don’t like wasting any food. Including stale bread. Yes, sometimes it happens, the bread gets stale before we can use it. Normally I would turn it into homemade breadcrumbs but now that spring is here and summer is right on it’s heels, I prefer to make Panzanella out of that stale bread.
If this doesn’t scream warm weather I don’t know what does! Isn’t she purty? And so festive! Not only can it serve as a stunning centerpiece it’s a juicy, luscious tasty treat! This is NOT your ordinary fruit salad though! Oh no! This perfectly coiffed pineapple is packed with a little punch!
Anybody who knows me knows how I feel about salads. I just don’t like them. NOPE, sure don’t! Every one of them will tell you that I say, “Salad is rabbit food.” Yep, well I might have to change my stance on that now, well at least for this salad anyway. Perhaps it’s the spinach instead of the traditional lettuce that I like, or maybe it’s all of the sweet & sour flavors going on. I’m not sure but there’s just something about this salad that I LOVED!
Insalata Caprese is simply Caprese Salad (literally translated salad in the style of Capri) It comes from the region of Campania in Italy & it just might be the simplest dish you’ve ever put together. But don’t let the simple fool you, it’s full of flavor & oh so good for you. You don’t have to feel guilty about over indulging in this one.
You can serve them as I have in the picture above, sliced & layered oh so architecturally, or if you prefer a much more rustic version, you can arrange the slices on a platter – equally beautiful and just as tasty.