I don’t have a grill so I love searing steak in a cast-iron skillet on the stove. The high heat and cast iron give the steak a nice crispy outer crust.
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While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
The dressing for the salad is mainly composed of the bacon drippings combined with red wine vinegar, which makes for a flavorful salad perfect for cooler weather.
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto. It goes beyond the typical prosciutto and melon combination.
I like this colorful and juicy salad because the citrus compliments the nutty grains and bitter radicchio.
This salad is reminiscent of a classic BLT sandwich, but with a few added bonuses.
I love the cilantro lime dressing in this salad, it is light and pairs perfectly with sweet lettuces such as the butter lettuce, and it can also double as a marinade.
I feel like I should start by saying that there is bacon in this salad. If that doesn’t draw you in then the mildly bitter leaves of frisée and radicchio offset by the mild flavor of the chard and the sweet and acidic vinaigrette will. It is a beautiful salad that offers an eye-catching mix of colors.
I love this salad though because the duck is crispy and melt-in-your-mouth tender, and it pairs so well with the crunchy apple and sweet pineapple. The salad is a fusion of Thai spices and flavors and French duck.