This is the simplest salad that I know. My mother used to make this, but also included the now-debatably–endangered hearts of palm, during the summer when tomatoes and avocados were at their bests. It’s a bit early for this salad, and, to my complete horror, I almost missed this avocado (sorry that I didn’t use a…
Gorgeous (Nearly) All Green Salad – Avocado, Asparagus, Grapefruit and Baby Spinach
The asparagus has been amazing, this year. I see it on a ton of menus, and every time I find it, even in the most “regular” of grocery stores, the spears are thin, tender, and gorgeous. Yay asparagus. For this recipe, I sauté them, very lightly, with some olive oil and lemon, as a means of…
Knife Skills: How To Dice, Julienne, Brunoise & Batonnet by Jacob Burton from Stella Culinary
Every now and again, I try to brush up on my knife skill knowledge. I still don’t have the best cutting techniques, but I’m always trying to work on them. Stella Culinary has some great instructional videos, to this end. Today, just a review of those little cuboids and cuboe: julienne, brunoise, and batonnet.
Raw Beet & Carrot Salad
Oh this salad! This salad is one of the most beautiful salads that can ever exist! It is wonderful in the winter. It is incredibly delicious right. now. I do not peel any of the veggies, in this, and I shred them in my food processor. The long of the short: it’s shredded raw beet and…
Carrot Lentil Salad
Well, I said that I was going to do a series on salads, and I completely dropped the ball on that. So, now, post-graduation festivities, and as a means of procrastinating on efforts for my upcoming move… salads it is! I’ll begin with the one I actually made today! I originally posted this in August,…