Category Archives: VERY CULINARY

Editor’s Note: Sometimes you just need to look at the menu. What salad would be great to serve on date night, for dinner guests, for your family, or to fix for yourself? Here is a list of 27 wonderful salads that are so good it will make it hard to choose. These recipes were curated […]

The bean sprouts, peanut sauce, cilantro, and cucumber are staples in several Asian cuisines, but today we are enjoying a salad from Malaysia. Peanut Sauce (see below) About 3 cups shredded green cabbage 4 oz. thin green beans, ends trimmed, cut into 1-inch lengths 1/2 small cauliflower, broken into small flowerets About 2 cups fresh […]

This fancy Tuna Salad has been on brunch menus forever because people love it. 4 oz. thin green beans, ends trimmed 6 small tomatoes, quartered 1/2 cucumber, peeled, diced 1 red bell pepper, seeded, sliced 6 green onions, chopped 1 (6-1/2- to 7-oz.) can tuna, drained, flaked 1/2 cup pitted ripe olives Vinaigrette Dressing (see […]

WARM CHICKEN LIVER SALAD MAKES FOR AN UNEXPECTED FIRST COURSE AT A DINNER PARTY. 1 medium (about 6-oz.) thin-skinned potato, peeled, cut into 1/4-inch-thick julienne strips About 2 cups fresh broccoli flowerets 2 slender zucchini, sliced 8 oz. chicken livers 1/4 cup virgin olive oil Salt and black pepper to taste 2 tablespoons sherry vinegar […]

WHAT CAN WE DO WITH SMOKED CHICKEN, TURKEY, DUCK, OR PHEASANT? A SALAD USING EXOTIC FRUIT GIVES A GREAT CONTRAST TO THE FLAVORFUL SMOKED POULTRY. 8 to 10 oz. smoked chicken or turkey breast 1 carambola (starfruit), sliced, any seeds removed 1 papaya, peeled, seeded, sliced 2 fresh figs, quartered 1 mango, peeled, sliced (pit […]

Crab Louis hails from the great established restaurants of San Francisco, both Solari’s and the St. Francis Hotel claim to have invented this classic around 1915. The avocado simply takes it to the next level. Seafood Sauce (see below) 8 oz. plain white crabmeat, flaked 2 medium avocados Lemon juice Lemon slices Fresh chervil sprigs […]

THE HOT OIL WILTS THE SPINACH AND THE CRISPY BACON ADDS TEXTURE AND FLAVOR TO THIS SALAD. 6 to 8 cups young spinach leaves, washed well, trimmed 2 oz. fresh button mushrooms, stems trimmed, sliced 3 thick slices bread, crusts removed 1/4 cup sunflower oil 1 garlic clove, crushed 6 oz. sliced bacon, chopped 2 […]

Eggplant Caponata is one of Sicily’s essential dishes. Pronounced ka·puh· naa ·tuh, it is an eggplant salad–more like a relish–made of eggplant, onions, bell pepper, celery, and tomatoes with briny olives and capers, and spiked with vinegar. There are many variations of this tasty eggplant salad. 2 medium eggplants Salt 1/2 cup olive oil 1 […]

There is something fancy about a molded salad that gives off cruise-ship, or 5-star restaurant vibes, and this Gazpacho Aspic Mold does not disappoint in its taste or presentation. 1 lb. ripe tomatoes, peeled, chopped 1 small onion, chopped 1 garlic clove, crushed 1/2 teaspoon celery salt 1 teaspoon tomato paste 1 teaspoon white wine […]

This salad features Stilton cheese, walnuts, little gem lettuce, and the delicate inner leaves of romaine, with a fruity dressing. 2 medium heads Belgian endive 2 heads Little Gem Lettuce, shredded, or about 4 cups shredded inner romaine lettuce leaves 1 large ripe pear 2 oz. Blue Stilton cheese, grated (about 1/2 cup) Walnut Dressing: […]