GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING
Provided by Roger Mooking
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the crispy prosciutto:
- Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
- For the warm lemon dressing:
- Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
- For the green bean and asparagus salad:
- Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
WHITE BEAN SALAD
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Provided by Michelle Obama
Categories Salad Bean Vegetable Side Vegetarian Lunch Legume Radish Spring Healthy Sugar Snap Pea Lemon Juice Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8 as a starter
Number Of Ingredients 12
Steps:
- 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
- 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
- 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
- 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
- 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.
WARM WHITE BEAN SALAD
Okay, I haven't made this recipe, but I will, no really. You see, it's made with brussel sprouts. I don't know about you, but brussel sprouts are sort of against my religion. I only tried them once, at my step-sister's wedding. And I had just met my step-sister the week before, but that's another story. I did not like them, in fact, I hated them. But in this recipe the brussel sprouts are small and I will make this. Or maybe substitute fennel or endive...OOH, serve with salmon.
Provided by threeovens
Categories Beans
Time 25m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender. Drain well.
- Heat oil in a large skillet over medium high heat. Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender. Add garlic and cook 1 minute more.
- Turn heat to low and add chicken broth and vinegar.
- Stir in remaining ingredients and heat through. Serve warm.
Nutrition Facts : Calories 125.2, Fat 4, SaturatedFat 0.6, Sodium 151.8, Carbohydrate 17.6, Fiber 5.8, Sugar 1.3, Protein 6.4
ROMAINE SALAD WITH CRISPY PROSCIUTTO AND WHITE BEANS
This sophisticated salad with white beans and Italian ham is minutes away.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Arrange bread pieces on one side of a rimmed baking sheet; toss with 1 teaspoon oil and season with salt and pepper. Lay prosciutto on other side of sheet. Bake until both are golden brown, 10 to 12 minutes. Let cool completely on sheet. Crumble prosciutto.
- In a large bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add romaine, croutons, prosciutto, beans, and scallion and toss to combine.
Nutrition Facts : Calories 485 g, Fat 20 g, Fiber 12 g, Protein 28 g
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