The phyllo crisps are a great alternative to croutons. You can use a variety of herbs. Rosemary, oregano, parsley and chives are all great options. Stacking this salad also makes for a great presentation.

Serves: 3

Ingredients

For the herbed, Parmesan crisps:
3 sheets of phyllo dough
1/4 cup freshly grated Parmesan cheese
1/4 cup of melted butter
1/2 teaspoon of freshly chopped thyme
1 teaspoon of freshly chopped sage

1. imitrex
2. isoptin
3. joint formula
4. kamagra
5. kamagra oral jelly
6. lamisil oral
7. lasix
8. levitra
9. lexapro
10. lioresal
11. lipitor
12. liquid rx plus
13. lopressor
14. lotensin
15. mevacor
16. multi vitamin
17. neurontin
18. nexium
19. nolvadex
20. norvasc
21. pamelor
22. paxil
23. plavix
24. pravachol
25. premium diet patch
26. prevacid
27. prilosec
28. propecia
29. protonix
30. retin a
31. silagra
32. singulair
33. soma
34. super greens
35. synthroid
36. tadalis sx
37. tamiflu
38. tenormin
39. ultram
40. viagra
41. viagra soft tabs

For the baby green salad:
8 oz. of mixed baby greens
Champagne Mustard Vinaigrette

Preparation

For the herbed, Parmesan crisps:
1. Preheat the oven 375 degrees F.
2. Melt the butter in a small pan.
3. Line a baking sheet with parchment paper. Lay one sheet of thawed phyllo dough and brush generously with the melted butter. Sprinkle with grated Parmesan herb
4. Repeat with the other two phyllo sheets.
5. Place the baking sheet in the refrigerator for about 10 minutes or until the butter firms up.
6. Cut the phyllo sheets into 3″ squares.
7. Back until golden brown. Approximately 10 mins.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?

A wonderfully flexible salad that has a medley of flavors. I wouldn’t hesitate to switch out the tuna with beef. Fillet anyone?

Ingredients

2 cups of haricots verts cut in half
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
Fresh thyme leaves, minced
1 medium onion, peeled, trimmed, and sliced
3/4 cup Nicoise Salad Dressing, recipe follows
3 cups of fingerling potatoes
1 1/2 cup cherry tomatoes, cut in halves
1/2 garlic clove, peeled
2 teaspoons Black and Green Olive Tapenade, recipe here
3 (6-ounce) center-cut Ahi tuna fillets
4 cups mixed baby greens
1 10oz. package of plain couscous
3 TBs. of fresh basil leaves
1 good handful of baby spinach leaves

Preparation

1. Preheat your grill to high
2. Place the fingerling potatoes into a medium saucepan. Cover with at least 1″ of water above the potatoes, add 1 1/2 TBs of salt and bring to a boil. The potatoes are done when you can easily stick a knife into them.
3. Drain, cut into 1/2 inch pieces and set inside a bowl. Season with sea salt and freshly ground black pepper. Add 1/2 TBs of chopped, fresh thyme and 3 TBs of mustard vinaigrette (recipe below).
4. While the potatoes are boiling. Prepare the couscous following the package instructions. After you remove the couscous from the heat, add 3 TBs of torn basil leaves and a handful of baby spinach.
4. Bring 3 cups of water and 1TBs of salt to a boil in a medium saucepan. Blanch the hericots verts for about 1.5 minutes. Strain and run under cold water or shock them in an icebath to stop the cooking.
5. Place the beans in a bowl add 1 1/2 TBs of olive oil. Season with sea salt and freshly ground pepper.
6. In a bowl, toss the mixed baby greens with the mustard vinaigrette, recipe below.
7. Cut the onion into 1/4 inch slices. Heat a medium saute pan on medium heat. Add 2 TBs. of olive oil and caramelize the onions. Stirring occasionally for about 10 mins. Season with sea salt and freshly ground pepper. Remove from heat and set aside.
8. Drizzle some olive oil over the tuna fillets. Season with sea salt and freshly ground pepper. Grill on high heat for about 1 to 2 minutes per side for medium rare. Cut into 1/2 pieces. Make sure to go against the grain.

Plating

1. Place some greens on the plate.
2. Add a layer of fingerling potatoes
3. Add a layer of caramelized onions
4. Layer a few pieces of the grilled ahi
5. Top with black and green olive tapenade
6. Drizzle with mustard vinaigrette

Mustard Vinaigrette

Ingredients

1/4 cup of red wine vinegar
1/4 cup of Dijon mustard. I often used an herbed dijon
2 TBs. of minced garlic
2 TBs. of minced shallots
Approx 1 1/2 cups of extra virgin olive oil
sea salt and freshly ground black pepper
1 TBs of fresh lemon juice

Preparation

1.Whisk together the vinegar, mustard, garlic, shallots and lemon juice in a medium bowl.
2. Slowly whisk in the olive oil until the mixture thickens. Season to taste with sea salt and freshly ground black pepper.

Here are some pics that include a couple different platings.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?

This past Friday, it was time for a quick and easy dinner. This dish is inspired by a Korean style salad that a couple of my sushi chefs make. Yes, I said Korean. There are many variations to this salad. This one being more Japanese but this is a great, quick salad with great flavors that is perfect for a weeknight dinner.

Ingredients

1.5 cups of Japanese seaweed salad - store bought,
2 cups of sushi rice
4 TBs of salmon roe - or more
2 TBs of toasted sesame seeds
Kizami Nori - cut, dried nori. Amount used based on preference.
Baby radish sprouts for garnish

Preparation

Scoop 1.5 cups of rice in a bowl. Sprinkle 1 TBs of sesame seed per bowl over the rice and add the nori. I generally use 2-3 good size pinches of it.

Place half of the seaweed salad in each bowl and spoon 2TBs of salmon roe into each bowl. Garnish with with baby radish sprouts.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?