This recipe combines spinach leaves with quinoa and harissa spiced chickpeas tossed in carrot-orange vinaigrette with sautéed asparagus and mushrooms and fresh peas topped off with creamy burrata.
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This variation of Caesar salad comes together right in the bowl. Rather than dumping a creamy and heavy (albeit delicious) dressing on the romaine, in this recipe the garlic is mashed together with the anchovies and olive oil, then tossed with the romaine, lemon juice, egg yolk and Parmesan cheese.
As the name implies, this salad is loaded with a mix of fresh and roasted vegetables for a hearty end-of-summer salad.
This fruit arrangement is the perfect centerpiece for brunches.
I had a version of this salad at the trendy and hard to find LA hotspot, No Name. As the name implies, it is an unmarked restaurant/ bar that is located on Fairfax in Hollywood.
The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting.
This rich and colorful salad is a great addition to any fall dinner table.
While classic caprese salads use beefsteak tomatoes, I like to step it up a notch and use juicy, heirloom tomatoes. With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old.
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest. This salad makes for the perfect side for any backyard BBQ or when it’s just too hot to cook.