ALTON BROWN SALAD RECIPES

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BARLEY SALAD RECIPE | ALTON BROWN | FOOD NETWORK



Barley Salad Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
  • Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Nutrition Facts : Calories 272 calorie, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 7 milligrams, SodiumContent 334 milligrams, CarbohydrateContent 32 grams, FiberContent 5 grams, ProteinContent 8 grams, SugarContent 1 grams

ALTON BROWN'S RED POTATO SALAD RECIPE - FOOD.COM



Alton Brown's Red Potato Salad Recipe - Food.com image

Make and share this Alton Brown's Red Potato Salad recipe from Food.com.

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs red potatoes
3 tablespoons cider vinegar
3/4 cup mayonnaise
1 teaspoon mustard powder
1/4 cup parsley, chopped
1 tablespoon fresh tarragon, chopped
1/2 tablespoon garlic, very thinly sliced
3 tablespoons cornichons, fine chopped
1/2 cup red onion, small dice
1/2 cup celery, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Place potatoes into a large heavy-bottomed pot.
  • Cover with cold water and place over medium heat.
  • Cover the pot and bring to a boil.
  • Immediately reduce heat and remove lid.
  • Gently simmer until potatoes are fork tender.
  • Drain and place into an ice bath to cool.
  • Remove skin by rubbing with a tea towel.
  • Slice potatoes into rounds and place into a zip top bag.
  • Add the vinegar and toss to coat all of the potatoes.
  • Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
  • Once evenly combined, add the potatoes and season with salt and pepper.
  • Let the salad chill in the refrigerator for at least an hour before serving.

Nutrition Facts : Calories 353.6, FatContent 15.4, SaturatedFatContent 2.3, CholesterolContent 11.5, SodiumContent 892.5, CarbohydrateContent 50.6, FiberContent 4.9, SugarContent 7, ProteinContent 5.6

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