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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
0 items – $0.00

Month: February 2025

MAIN COURSES February 3, 2025

Air Fryer Miso Glazed Salmon

Instagram

Don’t rake me over the coals too hard for this! For what it’s worth, I don’t think that everything tastes better in an air fryer. I made my chicken cutlets and tenders in my air fryer and they were too dry for my liking. Salmon works well because it’s an oily fish. P.S. I still get angry when I see someone with a kitchen full of Wolf or Viking appliances cook all their food in an air fryer!

Air Fryer Miso Glazed Salmon
(Makes 3 servings)

1 tablespoon sweet white miso paste
1 tablespoon seasoned rice vinegar
2 teaspoons honey
3 1/2 teaspoon toasted sesame oil, divided
1 1/4 lb. center cut salmon
sesame seeds, for garnish (I prefer black sesame seeds)
sliced scallion, for garnish
1 tbsp chili crisp

In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil. 
Cut the salmon into 3 evenly sized fillets and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours. 
Remove salmon from the marinade and wipe gently with a paper towel. You don’t want it to be bone dry, but you don’t want marinade clinging to it.  
Arrange the salmon, evenly spaced, in your air fryer basket. Cook at 400° (F), flipping once halfway through cook time, for 12-14 min, or until your desired degree of doneness. I test the salmon’s doneness using an instant read thermometer: 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer the salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.  
Combine the remaining 1 tbsp toasted sesame oil with 1 tbsp chili crisp, and brush it over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired.

#thesaladwhisperer #misoglazedsalmon #airfryersalmon

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thesaladwhisperer

•

Don’t rake me over the coals too hard for this! For what it’s worth, I don’t think that everything tastes better in an air fryer. I made my chicken cutlets and tenders in my air fryer and they were too dry for my liking. Salmon works well because it’s an oily fish. P.S. I still get angry when I see someone with a kitchen full of Wolf or Viking appliances cook all their food in an air fryer! Air Fryer Miso Glazed Salmon (Makes 3 servings) 1 tablespoon sweet white miso paste 1 tablespoon seasoned rice vinegar 2 teaspoons honey 3 1/2 teaspoon toasted sesame oil, divided 1 1/4 lb. center cut salmon sesame seeds, for garnish (I prefer black sesame seeds) sliced scallion, for garnish 1 tbsp chili crisp In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil.  Cut the salmon into 3 evenly sized fillets and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours.  Remove salmon from the marinade and wipe gently with a paper towel. You don’t want it to be bone dry, but you don’t want marinade clinging to it.   Arrange the salmon, evenly spaced, in your air fryer basket. Cook at 400° (F), flipping once halfway through cook time, for 12-14 min, or until your desired degree of doneness. I test the salmon’s doneness using an instant read thermometer: 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer the salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.   Combine the remaining 1 tbsp toasted sesame oil with 1 tbsp chili crisp, and brush it over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired. #thesaladwhisperer #misoglazedsalmon #airfryersalmon

1 day ago

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1/9

#ad It’s almost Super Bowl Sunday, or as I like to call it: “the Oscars of finger food”! And while I’m not a betting gal, I’d wager that this year’s snack MVP is going to be these Veggie Packed Buffalo Chicken Salad Tater Tot Cups with @mariesdressing Chunky Blue Cheese Dressing. Full recipe below!

(Makes appx. 24 mini cups with a little leftover chicken salad)

1 lb. bag of tater tots
2-3 tbsp grated Parmesan cheese
2 tbsp butter, melted and cooled slightly
3 tbsp hot sauce
5 oz. Container of 2% greek yogurt
1/4 cup sour cream
1/4 tsp EACH onion powder, garlic powder, ground chipotle, paprika, sugar, and Kosher salt and black pepper
2 broccoli stalks (or 3 if they are small), peeled and finely diced
2 celery stalks, finely diced
1 small carrot, peeled and finely diced
2 grilled chicken breasts, diced
Marie’s Chunky Blue Cheese Dressing
sliced chives

Preheat oven to 400° (F) and adjust oven rack to the middle position. Using 2 mini muffin tins, place 2 tater tots into each muffin cup. Bake for 10 minutes. Remove the tins from the oven and carefully, using a small ramekin or shot glass, press the softened tots into each muffin cup to flatten the tots. Use a tablespoon to press into the tots to make them a little concave, then do same with a teaspoon to depress the tots even more. Sprinkle appx. 1/4 tsp of grated Parmesan into each tater tot cup. Increase the oven temperature to 425° (F). Bake the tater tot cups until brown and crispy, about 15-17 more minutes.

In a large bowl, whisk together the melted butter, hot sauce, Greek yogurt, sour cream onion powder, garlic powder, ground chipotle, paprika, sugar and Kosher salt. Add the diced broccoli stalk, celery, carrot and chicken breast. Stir to combine and season the salad to taste with salt and black pepper. Once the tater tot cups have cooled off, spoon a small amount of the chicken salad into the cups, then top with Marie’s Chunky Blue Cheese Dressing and sliced chives.
#mariesdressing #mariesbluecheese #mariesbluecheesedressing #buffalochicken #buffalochickensalad #sponsoredpost

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thesaladwhisperer

•

#ad It’s almost Super Bowl Sunday, or as I like to call it: “the Oscars of finger food”! And while I’m not a betting gal, I’d wager that this year’s snack MVP is going to be these Veggie Packed Buffalo Chicken Salad Tater Tot Cups with @mariesdressing Chunky Blue Cheese Dressing. Full recipe below! (Makes appx. 24 mini cups with a little leftover chicken salad) 1 lb. bag of tater tots 2-3 tbsp grated Parmesan cheese 2 tbsp butter, melted and cooled slightly 3 tbsp hot sauce 5 oz. Container of 2% greek yogurt 1/4 cup sour cream 1/4 tsp EACH onion powder, garlic powder, ground chipotle, paprika, sugar, and Kosher salt and black pepper 2 broccoli stalks (or 3 if they are small), peeled and finely diced 2 celery stalks, finely diced 1 small carrot, peeled and finely diced 2 grilled chicken breasts, diced Marie’s Chunky Blue Cheese Dressing sliced chives Preheat oven to 400° (F) and adjust oven rack to the middle position. Using 2 mini muffin tins, place 2 tater tots into each muffin cup. Bake for 10 minutes. Remove the tins from the oven and carefully, using a small ramekin or shot glass, press the softened tots into each muffin cup to flatten the tots. Use a tablespoon to press into the tots to make them a little concave, then do same with a teaspoon to depress the tots even more. Sprinkle appx. 1/4 tsp of grated Parmesan into each tater tot cup. Increase the oven temperature to 425° (F). Bake the tater tot cups until brown and crispy, about 15-17 more minutes. In a large bowl, whisk together the melted butter, hot sauce, Greek yogurt, sour cream onion powder, garlic powder, ground chipotle, paprika, sugar and Kosher salt. Add the diced broccoli stalk, celery, carrot and chicken breast. Stir to combine and season the salad to taste with salt and black pepper. Once the tater tot cups have cooled off, spoon a small amount of the chicken salad into the cups, then top with Marie’s Chunky Blue Cheese Dressing and sliced chives. #mariesdressing #mariesbluecheese #mariesbluecheesedressing #buffalochicken #buffalochickensalad #sponsoredpost

1 week ago

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2/9

Greek Inspired Brussels Sprout Beet and Quinoa Salad
(Serves 6 as a side)

3 medium beets
extra virgin olive oil
Kosher salt
2 cups cooked quinoa, cold
8 large Brussels sprouts
4 oz. crumbled Feta
2/3 cup sliced Kalamata olives
1/2 cup chopped flat leaf parsley
1/4 cup chopped dill
Greek Diner Dressing (recipe below)
Black pepper

Preheat oven to 400° (F). Peel the beets, then place on a piece of tin foil. Rub the beets with a little olive oil and season with Kosher salt. Wrap the beets tightly with the foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size.

Smash Brussels Sprouts:
Make a v-shaped cut into the base of each of the Brussels sprouts to remove each core. Smash them one at a time using a sturdy small fry pan. Break Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves.

Once the beets finish cooking, allow to cool to room temp. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa, brussels sprouts, olives, parsley, dill and Feta cheese. Top the salad with the beets. Dress the salad to your liking and season to taste.

Greek Diner Dressing
Yield: About 1 cup dressing

2 tbsp lemon juice
2 tbsp red wine vinegar
1/2 tbsp capers
2 garlic cloves
2 tsp honey
2/3 cup grapeseed oil (or other neutral flavored oil like avocado)
2 tbsp olive oil
1/2 tsp dried oregano
black pepper
Kosher Salt

In a large mason jar or deli container, combine the garlic, capers, honey, lemon juice, and red wine vinegar. Using an immersion blender, blend until homogeneous. With the blender motor running, drizzle in the grapeseed oil then olive oil. Add the oregano and season to taste with salt and pepper.
#thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipes

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thesaladwhisperer

•

Greek Inspired Brussels Sprout Beet and Quinoa Salad (Serves 6 as a side) 3 medium beets extra virgin olive oil Kosher salt 2 cups cooked quinoa, cold 8 large Brussels sprouts 4 oz. crumbled Feta 2/3 cup sliced Kalamata olives 1/2 cup chopped flat leaf parsley 1/4 cup chopped dill Greek Diner Dressing (recipe below) Black pepper Preheat oven to 400° (F). Peel the beets, then place on a piece of tin foil. Rub the beets with a little olive oil and season with Kosher salt. Wrap the beets tightly with the foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size. Smash Brussels Sprouts: Make a v-shaped cut into the base of each of the Brussels sprouts to remove each core. Smash them one at a time using a sturdy small fry pan. Break Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Once the beets finish cooking, allow to cool to room temp. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa, brussels sprouts, olives, parsley, dill and Feta cheese. Top the salad with the beets. Dress the salad to your liking and season to taste. Greek Diner Dressing Yield: About 1 cup dressing 2 tbsp lemon juice 2 tbsp red wine vinegar 1/2 tbsp capers 2 garlic cloves 2 tsp honey 2/3 cup grapeseed oil (or other neutral flavored oil like avocado) 2 tbsp olive oil 1/2 tsp dried oregano black pepper Kosher Salt In a large mason jar or deli container, combine the garlic, capers, honey, lemon juice, and red wine vinegar. Using an immersion blender, blend until homogeneous. With the blender motor running, drizzle in the grapeseed oil then olive oil. Add the oregano and season to taste with salt and pepper. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipes

2 weeks ago

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3/9

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thesaladwhisperer

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In case you missed it, we started the year with the TEN DAYS OF DRESSINGS, where I shared the recipes and techniques for some of my favorite salad dressings. You can find these recipes at the very top of my profile page. The recipes will be right in the reel captions. Just tap on the reel caption to expand it. If you’ve made one or more of these dressings, I’d love to hear your feedback. Hope your year has been off to a great start! #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipe #saladdressingrecipes

2 weeks ago

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4/9

Next Level Caesar Salad
(Serves 4)

1 cup breadcrumbs (homemade are best, but panko or another type of large breadcrumbs work)
3 tbsp extra virgin olive oil
1/2-3/4 tsp seasoned salt (if you don’t have seasoned salt, use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste)
3 tbsp grated Parmesan or Pecorino cheese (the kind that looks like sand works best)
6 oz. block of Parmigiano Reggiano cheese
3 Romaine hearts, chopped into bite sized pieces, (to yield about 12 cups), OR 3 heads of little gem lettuce, broken into leaves
One batch Eggless Caesar Dressing (recipe in last reel)
Kosher salt
Black pepper

Preheat oven to 350° (F) and cover two small sheet pans with parchment paper.

Prepare the Cheesy Bread Crumbs: Combine the bread crumbs, olive oil, seasoned salt and 3 tbsp grated Parmesan cheese. Spread the breadcrumb mixture onto a prepared sheet pan and bake for 15 minutes, stirring once or twice. Remove from oven and allow to cool.

Prepare the Parmesan Frico: Using a micro plane grater, grate your block of Parmesan to directly onto the other prepared sheet pan. You’ll want appx. 1 heaping cup of Parmesan cheese (I eyeball it). Spread the cheese using a spatula. It’s okay to see the paper through the cheese because this will give the frico a “lacy” appearance. Place the sheet pan in oven and bake until the cheese is bubbly and starting to brown at the edges about 7-9 min. Remove from the oven, allow to cool fully, then break into 1-2 inch pieces.

Add lettuce to a large salad bowl with appx. 1/3 cup of dressing, a small pinch of salt, then toss gently. Add 1/2 cup freshly grated Parmesan cheese, toss gently again, then taste. Keep adding dressing and cheese to achieve your desired flavor. Finish with the Cheesy Bread Crumbs and crumbled Parmesan Frico. #thesaladwhisperer #caesarsalad

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thesaladwhisperer

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Next Level Caesar Salad (Serves 4) 1 cup breadcrumbs (homemade are best, but panko or another type of large breadcrumbs work) 3 tbsp extra virgin olive oil 1/2-3/4 tsp seasoned salt (if you don’t have seasoned salt, use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste) 3 tbsp grated Parmesan or Pecorino cheese (the kind that looks like sand works best) 6 oz. block of Parmigiano Reggiano cheese 3 Romaine hearts, chopped into bite sized pieces, (to yield about 12 cups), OR 3 heads of little gem lettuce, broken into leaves One batch Eggless Caesar Dressing (recipe in last reel) Kosher salt Black pepper Preheat oven to 350° (F) and cover two small sheet pans with parchment paper. Prepare the Cheesy Bread Crumbs: Combine the bread crumbs, olive oil, seasoned salt and 3 tbsp grated Parmesan cheese. Spread the breadcrumb mixture onto a prepared sheet pan and bake for 15 minutes, stirring once or twice. Remove from oven and allow to cool. Prepare the Parmesan Frico: Using a micro plane grater, grate your block of Parmesan to directly onto the other prepared sheet pan. You’ll want appx. 1 heaping cup of Parmesan cheese (I eyeball it). Spread the cheese using a spatula. It’s okay to see the paper through the cheese because this will give the frico a “lacy” appearance. Place the sheet pan in oven and bake until the cheese is bubbly and starting to brown at the edges about 7-9 min. Remove from the oven, allow to cool fully, then break into 1-2 inch pieces. Add lettuce to a large salad bowl with appx. 1/3 cup of dressing, a small pinch of salt, then toss gently. Add 1/2 cup freshly grated Parmesan cheese, toss gently again, then taste. Keep adding dressing and cheese to achieve your desired flavor. Finish with the Cheesy Bread Crumbs and crumbled Parmesan Frico. #thesaladwhisperer #caesarsalad

2 weeks ago

View on Instagram |

5/9

RECIPE BELOW! Also, if you’d like the opportunity to win a free copy of my cookbook, SALAD WHISPERER, all you have to do is tag a friend in the comment of this post or any of the “10 Days of Dressing” posts. I will be giving away one copy a day so you have multiple chances to win. Each “tag” is an entry and you can enter as many times as you like! (US and CA only, please)

EGGLESS CAESAR DRESSING
(Makes appx. 1 1/4 cups)

4 tbsp lemon juice
1 tbsp capers, drained
1/2 tbsp Dijon mustard
3 peeled garlic cloves
1/2 tsp Worcestershire sauce
2/3 cup neutral flavored oil (such as avocado or grapeseed)
2 tbsp extra virgin olive oil
Kosher salt
Black pepper

Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender. Blend until the garlic and capers are finely chopped. With the blender running, drizzle in the neutral oil, then the olive oil, and season to taste.

*Giveaway will be open until 1/10 at 12pm EST, and the winner announced no later than 1/13. Winners (there will be 10 bc we are doing 10 days of giveaways) will be notified via DM. #thesaladwhisperer #saladdressing #saladrecipes #saladdressingrecipes

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thesaladwhisperer

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RECIPE BELOW! Also, if you’d like the opportunity to win a free copy of my cookbook, SALAD WHISPERER, all you have to do is tag a friend in the comment of this post or any of the “10 Days of Dressing” posts. I will be giving away one copy a day so you have multiple chances to win. Each “tag” is an entry and you can enter as many times as you like! (US and CA only, please) EGGLESS CAESAR DRESSING (Makes appx. 1 1/4 cups) 4 tbsp lemon juice 1 tbsp capers, drained 1/2 tbsp Dijon mustard 3 peeled garlic cloves 1/2 tsp Worcestershire sauce 2/3 cup neutral flavored oil (such as avocado or grapeseed) 2 tbsp extra virgin olive oil Kosher salt Black pepper Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender. Blend until the garlic and capers are finely chopped. With the blender running, drizzle in the neutral oil, then the olive oil, and season to taste. *Giveaway will be open until 1/10 at 12pm EST, and the winner announced no later than 1/13. Winners (there will be 10 bc we are doing 10 days of giveaways) will be notified via DM. #thesaladwhisperer #saladdressing #saladrecipes #saladdressingrecipes

4 weeks ago

View on Instagram |

6/9

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thesaladwhisperer

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Broccolini, Chickpea and Radicchio Salad with Honey Harissa Dressing (Serves 4) 1 medium bunch broccolini, to yield 3 cups chopped 3 cups chopped radicchio (from a medium head) 3 cups chickpeas (2 cans) rinsed, drained, and blotted dry using a paper towel) 1 cup roasted cashews 1/3 cup chopped dates Honey Harissa Dressing (recipe below) Kosher salt Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts water and 2 tbsp Kosher salt to a boil. Once water boils, add broccolini and cook until bright green (should happen in less than a minute). Using a spider (or regular) strainer, remove broccolini and plunge into ice bath. Drain broccolini then blot dry using a clean kitchen towel. Cut broccoli into 1/4 inch pieces (you’ll want about 3 cups worth) and add to a bowl with the chickpeas and chopped radicchio. Chop cashews coarsely and add about 3/4 cup of them to the salad (reserving the rest for garnish). Add the dates to the salad. Add appx. 1/2 cup Honey Harissa Dressing to the salad and toss. Season salad to taste with Kosher salt and add more dressing as desired. Garnish with the remaining cashews. Honey Harissa Dressing 6 tbsp lemon juice 1 tbsp harissa (I like @mina brand) 1/2 cup tahini 2-3 tbsp honey cool water 1 tbsp extra virgin olive oil 1/2 tsp ground chipotle pepper 1 garlic clove, grated using a microplane grater Kosher salt Prepare dressing by whisking together lemon juice and harissa. Add tahini and honey, then whisk to combine. Add water, 1 tsp at a time, to thin dressing to drizzling consistency. Whisk in olive oil, ground chipotle, and grated garlic. Season to taste with Kosher salt.

4 weeks ago

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7/9

Black Lentil and Butternut Squash Salad with Burrata and Parsley Caper Dressing recipe below. Also, if you’d like the opportunity to win a free copy of my cookbook, SALAD WHISPERER, all you have to do is tag a friend in the comment of this post or any of the “10 Days of Dressing” posts. I will be giving away one copy a day so you have multiple chances to win. Each “tag” is an entry and you can enter as many times as you like! (US and CA only, please)

Black Lentil and Butternut Squash Salad with Burrata and Parsley Caper Dressing (Serves 4)

1 small butternut squash, peeled and cut into 1 inch x 1/4 inch batons
2 tbsp neutral flavored oil (avocado or grapeseed)
Kosher salt
2 cups cooked black lentils, cold
2 scallions, sliced
1/2 cup sliced, pitted castelvetrano olives
1 cup chopped kale
1 tbsp extra virgin olive oil
black pepper
(2) 4 oz pieces of burrata cheese
1 orange

Preheat oven to 400°(F) and prepare a sheet pan (18x13) with foil or parchment paper. Toss squash pieces with 2 tbsp grapeseed oil and 1/2 tsp kosher salt. Arrange in one layer on sheet pan and roast for about 30 minutes, until soft and slightly browned at the edges. Let cool to room temperature.

Combine the lentils, scallion, kale and olives. Add 1 tbsp olive oil and toss. Season to taste with kosher salt and pepper. Spread lentil mixture onto a large platter and arrange squash pieces on top. Nestle burrata into the center of platter. Zest orange directly onto the salad. Drizzle with Parsley Caper Dressing.

Parsley Caper Dressing
(Makes about 1 cup)

3 tbsp plain rice vinegar
1 garlic clove
1 cup parsley leaves
1 tbsp capers
1 scallion top
2/3 cup olive oil
Kosher salt
black pepper

Blend together all ingredients using a food processor, blender or using a carafe and an immersion blender. Season to taste with Kosher salt and pepper.
#thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipe

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thesaladwhisperer

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Black Lentil and Butternut Squash Salad with Burrata and Parsley Caper Dressing recipe below. Also, if you’d like the opportunity to win a free copy of my cookbook, SALAD WHISPERER, all you have to do is tag a friend in the comment of this post or any of the “10 Days of Dressing” posts. I will be giving away one copy a day so you have multiple chances to win. Each “tag” is an entry and you can enter as many times as you like! (US and CA only, please) Black Lentil and Butternut Squash Salad with Burrata and Parsley Caper Dressing (Serves 4) 1 small butternut squash, peeled and cut into 1 inch x 1/4 inch batons 2 tbsp neutral flavored oil (avocado or grapeseed) Kosher salt 2 cups cooked black lentils, cold 2 scallions, sliced 1/2 cup sliced, pitted castelvetrano olives 1 cup chopped kale 1 tbsp extra virgin olive oil black pepper (2) 4 oz pieces of burrata cheese 1 orange Preheat oven to 400°(F) and prepare a sheet pan (18x13) with foil or parchment paper. Toss squash pieces with 2 tbsp grapeseed oil and 1/2 tsp kosher salt. Arrange in one layer on sheet pan and roast for about 30 minutes, until soft and slightly browned at the edges. Let cool to room temperature. Combine the lentils, scallion, kale and olives. Add 1 tbsp olive oil and toss. Season to taste with kosher salt and pepper. Spread lentil mixture onto a large platter and arrange squash pieces on top. Nestle burrata into the center of platter. Zest orange directly onto the salad. Drizzle with Parsley Caper Dressing. Parsley Caper Dressing (Makes about 1 cup) 3 tbsp plain rice vinegar 1 garlic clove 1 cup parsley leaves 1 tbsp capers 1 scallion top 2/3 cup olive oil Kosher salt black pepper Blend together all ingredients using a food processor, blender or using a carafe and an immersion blender. Season to taste with Kosher salt and pepper. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipe

4 weeks ago

View on Instagram |

8/9

Winter Greens Salad with Cheesy Breadcrumbs and Crispy Soppressata
(Serves 4)

16 pieces of soppressata (or regular salami), sliced as thinly as possible
1 cup breadcrumbs (homemade are best, but panko or another type of large breadcrumbs work)
3 tbsp extra-virgin olive oil
1/2-3/4 tsp seasoned salt (if you don’t have seasoned salt, use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste)
3 tbsp grated parmesan or pecorino cheese (the kind that looks like sand works best)
4 endives, sliced
2 small heads of radicchio, chopped
2 small fennel bulbs, shaved on a mandoline
White Balsamic Vinaigrette (recipe below)

Preheat oven to 375° F. Lay soppressata in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of soppressata. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy soppressata from pan immediately and place on a paper towel lined plate. Turn oven down to 350° F. Combine bread crumbs, olive oil, seasoned salt and grated parmesan cheese. Spread breadcrumb mixture onto a parchment paper covered sheetpan and bake for 15 minutes, stirring once or twice. Remove from oven and allow to cool. Prepare salad by combining the sliced endive, chopped radicchio and shaved fennel. Dress salad, toss, and sprinkle with breadcrumbs. Crumble crispy soppressata on top.

White Balsamic Vinaigrette
(Makes about 1 cup)

1 1/2 tbsp honey
1 tbsp Dijon
4 tbsp white balsamic vinegar
1 peeled garlic clove
8 tbsp neutral oil such as avocado or grapeseed
2 tbsp extra virgin olive oil
Kosher salt
black pepper

Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender for the dressing instead), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.

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Winter Greens Salad with Cheesy Breadcrumbs and Crispy Soppressata (Serves 4) 16 pieces of soppressata (or regular salami), sliced as thinly as possible 1 cup breadcrumbs (homemade are best, but panko or another type of large breadcrumbs work) 3 tbsp extra-virgin olive oil 1/2-3/4 tsp seasoned salt (if you don’t have seasoned salt, use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste) 3 tbsp grated parmesan or pecorino cheese (the kind that looks like sand works best) 4 endives, sliced 2 small heads of radicchio, chopped 2 small fennel bulbs, shaved on a mandoline White Balsamic Vinaigrette (recipe below) Preheat oven to 375° F. Lay soppressata in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of soppressata. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy soppressata from pan immediately and place on a paper towel lined plate. Turn oven down to 350° F. Combine bread crumbs, olive oil, seasoned salt and grated parmesan cheese. Spread breadcrumb mixture onto a parchment paper covered sheetpan and bake for 15 minutes, stirring once or twice. Remove from oven and allow to cool. Prepare salad by combining the sliced endive, chopped radicchio and shaved fennel. Dress salad, toss, and sprinkle with breadcrumbs. Crumble crispy soppressata on top. White Balsamic Vinaigrette (Makes about 1 cup) 1 1/2 tbsp honey 1 tbsp Dijon 4 tbsp white balsamic vinegar 1 peeled garlic clove 8 tbsp neutral oil such as avocado or grapeseed 2 tbsp extra virgin olive oil Kosher salt black pepper Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender for the dressing instead), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.

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