summer salad | James & Everett

Grilled Romaine Salad

Christoph — Sun, 30 Jun 2013 13:53:21 +0000

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

Grilled Romaine Salad

Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings 6

Author Christoph

Ingredients

3 hearts of Romaine lettuce
4 tablespoons olive oil
½ cup balsamic vinegar reduced
salt and pepper to taste
½ cup Gorgonzola crumbles
½ pound of bacon crisped and crumbled
½ cup red onion diced
¼ cup toasted walnuts optional

Instructions

In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.
Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.
In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.
In a dry skillet over medium-high heat toast walnuts until fragrant. Allow to cool
Cut each head of lettuce in half length-wise. Do not remove the root end it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).
Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce “face” down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.
Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, nuts, and cheese.

Notes

Hearts of Romaine are quite often sold in a three pack. This recipe is for preparing one package or six halves. I plan a half a head per person. You can easily adjust this up or down depending on your group.

Lettuce will wilt and become soggy if grilled too long, the key here is quick.

The post Grilled Romaine Salad first appeared on James & Everett.

Greek Couscous Salad

Christoph — Tue, 05 Mar 2013 13:50:19 +0000

Pieces of tomato, cucumber, onion, olives, and feta cheese tossed together with olive oil, lemon, and oregano bring the flavors of the Mediterranean to your table in this delightful Greek Couscous Salad. Light and fresh, this salad makes a wonderful lunch or the perfect side dish to any meal.

Greek Couscous Salad

Pieces of tomato, cucumber, onion, olives, and feta cheese tossed together with olive oil, lemon, and oregano bring the flavors of the Mediterranean to your table in this delightful Greek

Course Salad

Cuisine Mediterranean

Prep Time 20

Servings 10

Author Christoph

Ingredients

Salad

1 ½ cups vegetable or chicken stock
1 cup couscous
1 cup cucumber, peeled, deseeded, and diced
1 cup red onion, diced
1 cup grape tomatoes, halved
1 cup black or kalamata olives, sliced
1 cup spinach, chiffonade
1 cup feta cheese, crumbled

Dressing

¼ cup olive oil
¼ cup fresh lemon juice
½ teaspoon garlic paste
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

Instructions

Salad

In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

Pour over couscous mixture and toss until evenly coated.
Cover and place in the fridge until completely chilled. Fluff before serving.

Notes

To make garlic paste, peel and fine dice garlic. Add a pinch of salt and smash the garlic against cutting board with the side of the knife.

The post Greek Couscous Salad first appeared on James & Everett.

Cucumber & Tomato Salad

Christoph — Mon, 21 May 2012 14:30:26 +0000

Colorful, cool, and crisp. This quick and easy salad is a great addition to any meal. Perfect with an Italian dinner, or served with a burger in the backyard, this simple salad is always a hit.

Cucumber and Tomato Salad

Colorful, cool, and crisp. This quick and easy salad is a great addition to any meal. Perfect with an Italian dinner, or served with a burger in the backyard, this simple salad is always a hit.

Course Salad

Cuisine American, Italian

Prep Time 20

Servings 8

Author Christoph

Ingredients

Salad

2 cucumbers, peeled, seeded, and diced
1 small onion, diced
10 oz. cherub tomatoes, halved

Vinaigrette Dressing

Dressing
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Italian spice
Salt and pepper to taste

Instructions

Salad

Combine all ingredients in a large mixing bowl.

Dressing

Combine all ingredients in a small jar and shake well. Store unused portion in the fridge.

Assemble

Toss with vinaigrette dressing, adding only enough to completely coat. Chill well before serving.

Notes

Bottled Italian dressing can be used to save time.

The post Cucumber & Tomato Salad first appeared on James & Everett.

Sour Cream and Dill Potato Salad

Christoph — Sun, 29 Apr 2012 14:03:22 +0000

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que. This simple salad is a great addition to any meal.

Sour Cream and Dill Potato Salad

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 12

Author Christoph

Ingredients

Salad

1 lb of new potatoes
1 cup frozen peas
¼ cup radish, thinly sliced
1 scallion, very thinly sliced

Dressing

1 cup sour cream
1 tablespoon mayonnaise
4 tablespoons chopped dill
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
½ teaspoon white pepper
1 tablespoon capers

Instructions

Salad

Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
Place in a bowl with frozen peas, sliced radishes and scallion.
Toss to mix all ingredients.

Dressing

In a separate bowl whisk together the ingredients for the dressing.

Assemble

Pour over salad and gently turn to mix.
Season with salt and pepper to taste.
Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.

The post Sour Cream and Dill Potato Salad first appeared on James & Everett.

Coo Coo for Couscous

Christoph — Sat, 25 Feb 2012 15:30:11 +0000

I simply love couscous, I love the taste, I love the texture, I even love the name. Besides being very healthy, this light and fluffy little pearl is also very easy to prepare, and fun to say.

Originating in North Africa, this grain has always been a part of basic diet. One of the earliest written references to couscous is found in a 13th-century Moroccan cookbook. Couscous is now referred to as ‘the Moroccan national dish’. Arriving in Italy in the late 1500’s, the Sicilian’s now also consider couscous as a staple item in their cooking.

Couscous was originally made from millet, coarsely ground barley or cornmeal and required a long cooking time. Today this tiny bead is almost exclusively sold as an instant product being produced from ground wheat.

Couscous can be purchased in a variety of places, most grocery stores stock it either in the healthy food or gourmet section in about a ten ounce box. I prefer to purchase mine from a retailer that carries bulk items and have found the price per pound is usually the same or slightly less than that of the small package.

Caprese Couscous Salad

The flavors of fresh tomato and basil give this light couscous salad the taste of summer.

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 10

Total Time 25

Servings 12

Author Christoph

Ingredients

Salad

1½ cups chicken stock or water
1 cup couscous
1 cup grape tomatoes, halved
4 ounces mozzarella, cubed
½ cup fresh basil, cut into strips
2 green onions, thinly sliced

Dressing

¼ cup Extra virgin olive oil
2 Tablespoons white balsamic vinegar
Pinch of salt and pepper

Instructions

Salad

Bring 1½ cups of stock or water to a boil in a small pan with a tight fitting lid. Add couscous and cover pan. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork. Transfer into a large mixing bowl to cool.
Cut tomatoes, cheese, basil, and onion. Add to cooled couscous. Toss to mix.

Dressing

Wisk all ingredients together in a small bowl.

Assemble

Add dressing to the couscous and toss to mix. If salad seems dry make a little more dressing, enough to coat everything.
Chill in fridge before serving.

Notes

Dark balsamic vinegar can be used, it will taste the same just be aware it will change the color of the salad.

I like to use chicken stock to add extra flavor to my couscous. Use water to keep the dish vegetarian.

You may need to add more dressing after the salad has sat in the fridge. The couscous tends to drink it up. And of course taste before serving and season with salt or pepper as needed.

Mosfmouf is a Tunisian dessert made using couscous, dates, nuts, cinnamon, and cream.

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