New Post: Kale and Parmesan Salad with Roasted Shrimp
I was hungry.
Breakfast Salad.
Mixed spring salad with 2 slices of bacon, cooked mushrooms, cherry tomatoes and a fried egg on top.
No dressing- not needed because it was delicious! :)\
I need to start getting my butt in gear in the mornings. Office breakfasts aren’t so bad if they look like this.
Delicious Dish: Summer Salad with Butternut Squash Crisps
I have been looking for a way to incorporate butternut squash into my summer salads. This combo from Bar-on-Fifth in NYC looks delicious!
Ingredients:
- 1 head butter lettuce, washed and torn into bite size pieces
- 1 head frisee lettuce, washed and cut into bit sized pieces. The yellow parts are far less bitter
- 3 radishes, sliced thin
- 1 small butternut squash, for squash crisps
- 1 English cucumber
- 8 lemons
- 1-2 cups grape seed oil
- sea salt to taste
Procedure:
1. Peel the cucumber and cut it into 4 equal halves- first cut widthwise, then lengthwise. Slice each of the 4 halves into long, thin strips. A mandolin is the best tool for this, but if you don’t have one, just use a sharp knife.
2. Peel the butternut squash using a vegetable peeler. Then using the same peeler, peel the squash into long, thin strips. Fry them in oil at 250-275 degrees until crisp. Try to keep the temperature low to prevent them from browning.
3. Juice all 8 lemons and zest 2 of them. Whisk while slowly streaming in the grape seed oil. Add sea salt to taste.
4. Lightly toss the butter lettuce, frisee, cucumber, and radish slices with the lemon vinaigrette. Garnish the top of the salad with the squash crisps, if desired.
