In a bowl, whisk together eggs and herbs. Season. Heat oil in a nonstick frying pan. Add eggs and cook over medium heat, turning once, until set. Remove from pan and keep warm.
Meanwhile, whisk together buttermilk, tomato paste and vinegar. Season. Toss with greens, chicory and radishes. Transfer to a serving dish.
Roll up omelette and cut into diagonal pieces. Arrange on salad.
To make the dressing, whisk together olive oil, vinegar, mustard and brown sugar. Set aside.
Combine chicory, watercress, pears and walnuts in a large bowl. Add dressing and toss to combine. Divide salad between serving plates and sprinkle with crumbled blue cheese.
br>To Serve: Tear the chicory leaves into small pieces.
Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.
Meanwhile, dry-toast nuts in a small frying pan over medium heat until lightly toasted. Transfer to a cutting board. Let cool slightly then chop roughly.
Whisk vinegar and oil in a large serving bowl and season to taste. Add radicchio, chicory, tomatoes, parsley and lentils and toss gently to combine. Sprinkle with walnuts and cheese to serve.
Preheat oven to 350\u00b0F.
Coarsely chop walnuts and spread on a baking sheet.
Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
Core and slice pear.
Place chicory and pear in a large salad bowl.
Toss with vinaigrette until leaves are shiny.
Scatter with walnuts and serve right away.
Heat the olive oil in a large nonreactive saucepan.
Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
Remove from the heat and add the lemon juice.
Taste and correct the seasonings, if necessary.
Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.
Fill a large bowl with water and add the lemon juice.
Core the apples but do not peel them.
Cut them into chunks, put in water and juice.
Drain and add to salad and celery.
Stir together sour cream, yogurt, horseradish, salt and pepper to taste.
Pour over salad and then add walnuts.
Serves 4.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
nd add them to the salad.).
Make the dressing: Mash