CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
- Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
- Preheat the grill or a grill pan for cooking at high heat.
- Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.
PROVENCAL SALAD
Steps:
- Make dressing:
- Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
COLD PROVENçAL WHITE BEAN SALAD
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Bean Legume
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES
This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
- Slice chicken in 1/2" wide strips.
- I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
- To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
- To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
- A little shaved Parmesan or mozzarella could be sprinkled on top.
Nutrition Facts : Calories 471.3, Fat 31.1, SaturatedFat 5.4, Cholesterol 82.3, Sodium 853.7, Carbohydrate 16.8, Fiber 10.1, Sugar 3.7, Protein 33.4
PROVENCAL BEAN SALAD
Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
MUSSEL SALAD PROVENCAL
Provided by Florence Fabricant
Categories salads and dressings
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
- Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENCAL ROAST BEEF SALAD SANDWICH
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
- Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
- Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.
GRILLED TUNA RICE SALAD PROVENCAL
Provided by Marian Burros
Categories weekday, salads and dressings
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
- Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
- Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
- Grill the onions, turning once or twice, until they are soft.
- Wash, trim and coarsely chop the peppers.
- Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
- Mince the garlic, and add to the peppers.
- Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
- Mix in the rice, and season with salt and pepper.
- Wash, trim and slice the tomatoes, and serve with the rice salad and bread.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 12 grams, Fiber 11 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 20 grams, TransFat 0 grams
PROVENCAL GREEN SALAD
Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
- Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
- Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.
CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD
I love balsamic vinegar in recipes, and this is not an exception. This has a nice mixture of flavors that compliment each other wonderfully.
Provided by Cook4_6
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Vinaigrette Preparation.
- n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
- Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
- Salad Preparation:.
- In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
- Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.
Nutrition Facts : Calories 655.8, Fat 59.7, SaturatedFat 17.4, Cholesterol 67.5, Sodium 1555.6, Carbohydrate 19.5, Fiber 6.3, Sugar 11.2, Protein 16.2
PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE
Categories Fish Salad Mother's Day Picnic Spring Summer Valentine's Day Dinner Lunch Sauté Low Carb Wheat/Gluten-Free Quick & Easy
Number Of Ingredients 12
Steps:
- Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
- Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
- Add snap peas to pan and sauté until bright green (2-3 minutes).
- Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
- While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
- Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
- Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
- Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
- While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
- Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
- Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
- Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.
LENTIL SALAD PROVENCAL
While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.
Provided by Chef Kate
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and pick over lentils.
- Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
- Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
- Drain and allow to cool to room temperature.
- Remove garlic and bay leaf.
- Mix in scallions, parsley and capers.
- Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
- At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
- To serve, place greens on individual plates and mound lentil salad on top.
- Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
- Bon Appetit!
Nutrition Facts : Calories 587, Fat 30.2, SaturatedFat 4.5, Cholesterol 5.4, Sodium 659, Carbohydrate 56.3, Fiber 23.9, Sugar 7.6, Protein 24.4
NY TIMES MUSSEL SALAD PROVENCAL
Steps:
- 1. Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl. 2. Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind. 3. Season to taste with salt and pepper and serve.
PROVENCAL CHICKPEA SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 2h15m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
- Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams
GRILLED CHICKEN SALAD PROVENCAL
Steps:
- Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.
PROVENCAL PASTA SALAD
This pasta salad with artichoke, red pepper, tomato and olives is worthy of a great little French bistro.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
RICE SALAD PROVENCAL
Steps:
- Cook rice according to directions Cool to room temperature Whisk oil, lemon juice, salt and pepper Combine rice, parsley, celery, and onion, roasted peppers, olives and capers. Add dressing. Toss to combine Garnish with egg slices
PROVENCAL WHEAT BERRY SALAD WITH SHRIMP
This salad tastes best the day it is made. The wheat berries will absorb some of the dressing, but you will still probably have some leftover. Store in the refrigerator for up to a week. The wheat berries will take up to 90 minutes to cook properly - you can make them up to a day ahead of time and store in the refrigerator.
Provided by threeovens
Categories Grains
Time 21m
Yield 7 1/2 cups, 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
- Drain wheat well and spread out on a baking sheet to cool and dry.
- Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
- Once cooled, cut into 1/2 to 3/4-inch pieces.
- Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
- In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
- Season the shrimp with salt; heat olive oil in a skillet over high heat.
- Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
- Toss shrimp into salad and sprinkle with remaining almonds.
Nutrition Facts : Calories 589.4, Fat 49.8, SaturatedFat 6.4, Cholesterol 71.6, Sodium 653.8, Carbohydrate 25.8, Fiber 13.4, Sugar 7.1, Protein 16.4
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