Posts Tagged Salad

GRILLED AVOCADO SALAD

GRILLED AVOCADO SALAD

The grilled avocado salad has been one our favorites since the first time we tasted it in a California grilling class.  It is amazing that though you only put it on the grill for a few moments, the grilling process seems to really wake up a new “earthy” flavor in the avocado.  A gas or charcoal grill will work fine but as you know we are partial to charcoal as it just gives more of a smoky flavor to your food.  Let’s get started!

PREP: 25 minutes

GRILL TIME: 1 minute

SERVES – 8

Ingredients:

10 tomatoes, thickly sliced

4 avocados, peeled, haled & pitted

Extra-Virgin olive oil, for drizzling & adding to juice

1 red onion, sliced

Juice from ½ lemon

½ cup pine nuts

Parmiggiano-Reggiano cheese, shredded or cut into thin wafers

Freshly grated black pepper, optional

Directions

  • Preheat grill over medium heat. Cover a large tray or serving platter with tomatoes and set aside
  • In another bowl, cover the red onion slices with the lemon juice that has been mixed with a couple Tablespoons of olive oil.
  • Place avocado halves on a platter and drizzle with olive oil.  Place each half, cut side down, on a hot open grill for about 1 minute. Remove and place on top of the tomatoes arranged on tray.
  • Place onions in the empty avocado pit holes.  Drizzle the lemon juice-olive oil mixture over the top.  Sprinkle pine nuts and cheese over all and grate pepper over if desired.

Now, the best part as always . . . ENJOY!
Thank you for following!

Kris

We will be having another grilling class (possibly the last for the season) at the Lark Inn in Cottonwood Falls, Kansas on the afternoon of September 9.  For more information about our cooking classes and/or a great get-a-way in the Flint Hills of Kansas visit our web site: www.TheLarkInn.com

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IRISH FLAG SALAD

By now you are probably detecting a theme in my favorite salads and that is that they generally contain fruit of some sort, nuts and cheese.  I think the reason is that these types of salads will go with just about anything.  They are light enough to be refreshing in hot weather, but with the nuts and cheese, they have plenty of protein and so will stay with you.  We prepared the Irish Flag Salad at our March cooking class at The Lark Inn and everyone loved it!  Another theme with my favorite salads . . . they are simple to make as is this one!  Let’s make an Irish Flag Salad!

IRISH FLAG SALAD

 

PREP: 20 MINUTES

SERVES –4

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 medium pears, thinly sliced
  • 2 medium oranges, peeled and sectioned
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons chopped pistachios

DRESSING:

  • 3 tablespoons canola oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon salt

Directions:

1. Divide spinach among four plates; top with pears, oranges, cheese & pistachios

2. Whisk the dressing ingredients; drizzle over salads. Serve

**This salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland.

ENJOY!!

Thank you for reading!

Kris

 

For more information about our scheduled cooking classes at The Lark Inn Guesthouses or scheduling your own custom Cooking Class Party check my website.

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ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD

Another recipe we prepared at a Lark Inn Cooking Class is the Orange, Fennel, Red Onion and Black Olive Salad.  This is one of those “Ah-Ha” recipes.  What do I mean by that?  Well, if you ask people whether or not they like fennel, probably 80% will tell you they don’t . . . and about 80% of them have never tasted it!  I can’t tell you how many times I have prepared this and people have thanked me for opening their taste horizons to fennel.

With the contrasting flavors of the anise in the fennel, the sweet tang of the oranges and the pop of the red onion, this is a great refreshing salad for any time of year and will compliment most any food.

Let’s get started!

ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD

 

PREP: 1 HOUR AND 20 MINUTES

COOK TIME:  25 MINUTES

SERVES – 6

Ingredients

3 LARGE NAVEL ORANGES, PEELED AND WHITE PITH REMOVED

1 LARGE FENNEL BULB, VERY THINLY SLICED LENGTHWISE, FRONDS RESERVED

1 RED ONION, THINLY SLICED LENGTHWISE INTO JULIENNE

¾ CUP KALAMATA OLIVES, PITTED AND HALVED

2 CUPS FRESH-SQUEEZED ORANGE JUICE

2 TEASPOONS ORANGE ZEST

1/4 CUP RED WINE VINEGAR

2 TABLESPOONS MINCED SHALLOTS

2 TEASPOONS HONEY

1 TEASPOON KOSHER SALT

¼ TEASPOOON FRESHLY GROUND BLACK PEPPER

¼ CUP EXTRA-VIRGIN OLIVE OIL

Directions:

 USING A SHARP KNIFE, CUT ALONG THE MEMBRANES OF EACH ORANGE SEGMENT TO COMPLETELY REMOVE THE ORANGE SEGMENTS FROM THE PITH AND MEMBRANES. PLACE IN A BOWL AND RESERVE ANY ACCUMULATED JUICES SEPARATELY.

 PLACE THE FENNEL, RED ONION AND BLACK OLIVES IN A SALAD BOWL AND CHILL THOROUGHLY.

 PLACE THE ORANGE JUICE AND ORANGE ZEST IN A SMALL SAUCEPAN AND BRING TO A BOIL.  CONTINUE TO COOK AT A SIMMER UNTIL REDUCED TO ABOUT ¼ CUP (BE CAREFUL NEAR THE END OF COOKING, AS THIS CAN EASILY BURN IF LEFT UNATTENDED.)  ALLOW TO COOL, THEN TRANSFER TO A MIXING BOWL ALONG WITH THE RED WINE VINEGAR, SHALLOTS, HONEY, SALT, AND PEPPER.  WHISK TO THOROUGHLY COMBINE AND ALLOW TO SIT FOR 5 MINUTES.  ADD THE OIL IN A THIN, STEADY STREAM UNTIL COMPLETELY INCORPORATED AND EMULSIFIED.

ARRANGE THE ORANGE SEGMENTS OVER THE FENNEL, RED ONION, AND OLIVES AND DRIZZLE WITH THE VINAIGRETTE.  TOSS GENTLY TO COMBINE, THEN SERVE THE SALAD, WITH SOME OF THE RESERVED FENNEL FRONDS ON TOP AS A GARNISH AND DRIZZLE WITH EXTRA OLIVE OIL IF DESIRED. 

Now, ENJOY!!

Thank you for reading!

KRIS

 

For more information about my Cooking Classes at The Lark Inn or great Get-A-Way accommodations in the Picturesque Flint Hills of Kansas please visit our website at: www.TheLarkInn.com.

 

 

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SPINACH CHICKEN SALAD

 This is a fabulous chicken salad . . . and pretty too.  We made this in my December cooking class and the spinach makes it light enough to go well any time of year.  On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall.  it’s appearance is festive regardless of the time of year or event.  ENJOY!

PREP: 30 MINUTES

COOKING TIME: 5-10 MINUTES

RESTING TIME: 30 MINUTES

SERVES – 6

Ingredients:

4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS

1-2 SPRIGS OF FRESH THYME

1 TEASPOON PEPPERCORNS

¼ CUP CELERY TOPS AND END PIECES

3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)

½ CUP SLIVERED ALMONDS (TOASTED)

½ CUP CHOPPED CELERY

SALT AND FRESHLY GROUND PEPPER TO TASTe

¾ CUP MAYONNAISE

Directions:

  1. 1.     After poaching chicken, discard the skin and bones and cut into bite-size pieces**
  2. 2.     Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper.  Add the mayonnaise and mix well.
  3. 3.     Chill until serving time.

 

* recipe to follow for Whole Cranberry Sauce

** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery.  AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.

If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.

Thanks for reading!

Kris Larkin

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