thread for salad ideas

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Postby Darlene » Sun Jul 22, 2018 6:47 pm

Here's a couple of mine I make often!

Roast Cauliflower, Beetroot and Lentil Salad

Kale
Mint
French lentils Cauliflower Onion Beetroot Garlic
Cumin
Cumin seed Mustard seed Bay leaf Walnuts Goats cheese Lemon
Olive oil

Preparation:
Chop into large pieces and toss Cauliflower, beetroot, onion and garlic in a bag with ground cumin, cumin seeds, mustard seeds and plenty of olive oil. Bake on a flat pan until roasted well.

Cook french lentils with a bay leaf until al dente, rinse with cold water, strain and cool. Gently toast walnuts in a frypan.
Tear Kale and mint into pieces the size of what ya like.
Make a dressing with juice of two lemons and olive oil
Cut goats cheese into bite size pieces

Cool off all ingredients - use fridge or freezer to EXPEDITE if necessary, combine all ingredients, toss n serve
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Postby Darlene » Sun Jul 22, 2018 6:48 pm

Chicory Salad

Dressing
In mortar and pestle:
Grind sugar and salt with garlic
Lemon juice from 2-3 lemons + olive oil add Sumac

Chop up:
1 large bunch Chicory
1/2 Red onion
2 red Capsicums
3-4 Oranges (peel and tear apart with hands making big chunky pieces over the bowl so it collects the juice-have fun!)

Optional:
Serve with freshly fried falafels on top
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Postby Darlene » Sun Jul 22, 2018 6:49 pm

Som Tam – Thai Green Papaya Salad

Ingredients: Fish sauce Dried shrimp Sugar
Limes cut into halves (do not squeeze, put whole halves into the recipe) Toasted peanut
Snake beans
Shredded papaya
Shredded carrot
Cherry tomatoes
Fresh birds eye chillis to heat preference Garlic to preference

Using hands and a machete or large knife:
Chop green papaya to thin ribbony strips, you may cut more carefully if you do not want to hack at green papaya with a machete, but this is the coolest and most authentic preparation.
Cut carrot into ribbons.
Cut hard ends off snake beans Cut stems off birds eye chillis remove skin from garlic cloves

Toast peanuts in a frying pan.

In a large wooden som tam bowl pummel all ingredients listed with a large wooden pummelling stick thing, or use a sturdy bowl and pummel with a rolling pin until all ingredients are beat up. Serve.
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Postby Darlene » Sun Jul 22, 2018 6:51 pm

Foul Maddames:

Add one large can of ful beans in brine to sauce pan, bring to heat and simmer until beans are soft. In mortar and pestle grind 2 cloves of garlic, teaspoon of salt.

Add garlic and salt to a jar that has a lid, add juice from 2 lemons, 1 1⁄2 tablespoon of tamarind concentrate (more depending on thickness of concentrate), 1 tablespoon of honey, 2 tablespoons olive oil and 1 teaspoon of
ground cumin and shake well with lid on.

Deseed tomato and slice into thin wedges, slice radishes and spring onion thinly, chop mint roughly.

Add cooked beans to a bowl for serving with a little bit of the brine, pour dressing over the beans and garnish with the salad, eat immediately while hot.

Optional: whip 2 teaspoons of tahini and juice from half a lemon. Drizzle in a thin spiral over top of dish. Serves 2.
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Postby gallits » Sun Jul 22, 2018 6:54 pm

death is my amigo wrote:
gallits wrote:Chorizo and spinach go really really well together


chorizo seem too greasy for leafy greens??

I think spinach is tough enough to stand up to it. maybe add some croutons/panzanella to help with that.
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Postby jewels » Sun Jul 22, 2018 7:25 pm

Confession: I’ve been buying salad kits. I usually add cucumbers or red pepper so I don’t feel like a total knob. But damn if it isn’t an easy fast dinner.
gold and glass wrote:When you get to heaven, do you get to see a list of which gimmicks belonged to who?
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Postby Classic Dog Avatar » Sun Jul 22, 2018 7:26 pm

Nuts are critical

I like chopped dried fruits and crumbly cheese and pickled vegetables

You can sneak quinoa into any salad for a #lifehack
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Postby death is my amigo » Mon Jul 23, 2018 2:35 pm

Image

BUMP
REAL BASED SLOB wrote:after the javy home run WGN came back with an extended fan cam sequence soundtracked by meat puppets - up on the sun and i've just been doing bong rips and jamming meat puppets since
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Postby pink snake » Mon Jul 23, 2018 2:48 pm

this is a very handy link for whipping up dressings.

https://www.foodnetwork.com/recipes/articles/50-salad-dressing-recipes/
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Postby darger » Mon Jul 23, 2018 3:07 pm

~> :? :? wrote:Nuts are critical


sunflower seeds are just right for texture/size/saltiness.
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Postby Gnarls » Mon Jul 23, 2018 5:29 pm

been using pomegranate vinaigrette + avocado oil as a dressing

quinoa is a must
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Postby came to wreck » Mon Jul 23, 2018 6:31 pm

i loved the carrot chili vinaigrette from sweetgreen but they stopped having it and no place sells that type of dressing in a bottle that i can find, i have seen recipes to make the dressing myself though, i def need to get more into salads myself
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Postby sordid affair » Mon Jul 23, 2018 9:21 pm

i'll throw anything in there. one of my favorite things to do is crush up any chips or pretzels i have and sprinkle them on top. especially recommended with snyder's cheddar pretzel pieces

for a less chaotic contribution, this is the most delicious salad i've ever had: https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/
andrei wrote: i heard james joyce is tough, this is probably like the james joyce of rap, ostensibly, if you wanna think of it in those terms. haha, and it bumps, too!
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Postby landspeedrecord » Fri Aug 10, 2018 3:18 pm

eating a real kitchen sink salad today... roasted veg (carrots, potatoes, cauliflower, beets), garlicky greens, string beans, chickpeas, feta, olives on top of lotsa romaine tossed with oil n vinegar
rather be an idiot than a sheeple
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Postby hoopdog » Fri Aug 10, 2018 3:36 pm

posting 4 recipes, i need to incorporate salads into my life more often
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Postby Classic Dog Avatar » Fri Aug 10, 2018 4:15 pm

did you try the nutz

try the nutz
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