I can’t get enough fresh basil in summer, so I often bake pesto croutons, which provide extra herbs and crunch. I love this salad on its own or spread across a bed of arugula. And I’ll put the croutons on any fresh mix of greens. Serves 4 to 6 1/2 cup Basil Pesto (see […]
WHENEVER I ASK PETER TO MAKE SALAD DRESSING, he reaches for a coffee mug instead of a bowl or jar, as I would do. He uses very little oil and whatever mustard he happens to pull from the refrigerator door: Dijon, yellow, honey or whole grain. His concoction is never quite the same, but it’s […]
Salted watermelon, cornbread, and molasses. You don’t have to look far to see how much Southerners like to mix their sweet with their salty. This summery salad, featuring balsamic-glazed grilled peaches and shaved country ham tossed with fresh herbs and creamy goat cheese, is an elegant tribute to this unendingly popular flavor combination. For real […]
Play with different citrus here, such as tangelos, blood oranges, or clementines.
I tasted fresh mozzarella for the first time when I loved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t […]
Makes about 1¼ cups 1/3 cup of red wine vinegar 2 teaspoons Dijon mustard Grated zest and juice of 1 lemon 2 or 3 fresh basil leaves, cut into thin strips 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 cup extra-virgin olive oil Sea salt and freshly ground black […]
There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, […]
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 […]
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by […]
The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. This is a recipe from Martha Stewart Living Magazine.