THE SALAD THAT ROCKS MY WORLD RECIPE | LAURA IN THE ...
Provided by Laura Vitale
Prep Time 15 minutes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 1) To make the dressing, in a small bowl whisk together the mustard, anchovy paste, worcesteshire sauce, lemon juice, salt and pepper, drizzle in the oil, and whisk in the parm, set aside. 2) Add the escarole to a large bowl, top with the onions, mint and walnuts and drizzle over some of the dressing. Gently toss everything together and dig in right away!
DELI STYLE MACARONI SALAD RECIPE | LAURA IN THE KITCHEN ...
Provided by Laura Vitale
Prep Time 15 minutes
Cook Time 10 minutes
Yield Serves 8 as a side
Number Of Ingredients 12
Steps:
- 1) Add all ingredients to a really large bowl, mix together well thoroughly, then cover and pop it in the fridge for about an hour before serving.
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- To make the dressing, in a bowl, whisk together the mustard, anchovy paste, lemon juice, Worcestershire sauce, and salt and pepper to taste. Once that?s all combined, gradually add in the oil in a slow stream while whisking constantly, add the cheese and whisk to combine it all. To make the croutons: 1) Preheat the oven to 400 degrees, toss the bread cubes with the olive oil and spread them out on a single layer on a baking sheet. Bake them for about 10 minutes or until lightly golden and crispy. 2) Add the crispy croutons on top of lettuce and toss with the dressing, arrange the hard boiled eggs around the edges of the platter and serve Immediately.
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- 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the bread with a little oil and grill it for a few minutes on each side or until it develops grill marks and its nice and crusty. 2) As soon as it comes out of the oven, rub the garlic clove all over it and then cut the bread in one inch pieces, set aside. 3) In a large bowl, add all your chopped veggies, the grilled bread chunks, oregano, and basil, season everything with salt and pepper and drizzle over the oil and vinegar. 4) Toss everything together well to make sure the oil and vinegar is coating the veggies and the bread nicely. 5) You can serve it right away but let it sit in the fridge for about an hour before you serve it so that all the flavors can penetrate the bread.
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PANZANELLA SALAD RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the bread with a little oil and grill it for a few minutes on each side or until it develops grill marks and its nice and crusty. 2) As soon as it comes out of the oven, rub the garlic clove all over it and then cut the bread in one inch pieces, set aside. 3) In a large bowl, add all your chopped veggies, the grilled bread chunks, oregano, and basil, season everything with salt and pepper and drizzle over the oil and vinegar. 4) Toss everything together well to make sure the oil and vinegar is coating the veggies and the bread nicely. 5) You can serve it right away but let it sit in the fridge for about an hour before you serve it so that all the flavors can penetrate the bread.
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Total Time 10 minutes
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Cuisine french
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Total Time 10 minutes
Category side-dish
Cuisine french
- In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve.
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- Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes.
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