THE SALAD WHISPERER

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

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Comment NINE or 9 for these amazing Squash Salad Recipes that are sure to impress at Friendsgiving this weekend. And keep a fire extinguisher and powdered detergent nearby for those cooking large format meats for the first time! #thesaladwhisperer
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Comment NINE or 9 for these amazing Squash Salad Recipes that are sure to impress at Friendsgiving this weekend. And keep a fire extinguisher and powdered detergent nearby for those cooking large format meats for the first time! #thesaladwhisperer
2 days ago
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1/9
Easy Gochujang Chicken Soup (Serves 3) 1/2 tbsp neutral flavored oil Kosher salt 1 1b. chicken breast 1 inch piece ginger, peeled 2 garlic cloves, peeled 2 scallions sliced, whites and greens separated 1-2 tbsp gochujang (Korean fermented red pepper paste- it is spicy so start with a small amount then add more if desired) 3 oz. mushrooms, sliced if large 3 baby bok choy, quartered Toasted sesame oil, for garnish (I prefer @latourangelle brand) Black sesame seeds, for garnish In a 3 to 4 quart soup pot, heat oil over medium heat. Lightly season chicken breast with Kosher salt and sear both sides. Add the chicken broth and water to the pot. Using a microplane grater, grate the garlic cloves and ginger into the pot. Bring liquid to a boil, then reduce to a simmer for 10-15 minutes in order to cook chicken fully. Remove the chicken from pot and whisk gochujang into the broth, keeping at a simmer. Add the scallion whites and mushrooms to the broth. When the chicken is cool enough to handle, dice and add back to the soup. Season soup to taste. Add bok choy to the soup right before serving. Garnish with scallion tops and a little toasted sesame oil and sesame seeds. Serve over warm rice. #thesaladwhisperer
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Easy Gochujang Chicken Soup (Serves 3) 1/2 tbsp neutral flavored oil Kosher salt 1 1b. chicken breast 1 inch piece ginger, peeled 2 garlic cloves, peeled 2 scallions sliced, whites and greens separated 1-2 tbsp gochujang (Korean fermented red pepper paste- it is spicy so start with a small amount then add more if desired) 3 oz. mushrooms, sliced if large 3 baby bok choy, quartered Toasted sesame oil, for garnish (I prefer @latourangelle brand) Black sesame seeds, for garnish In a 3 to 4 quart soup pot, heat oil over medium heat. Lightly season chicken breast with Kosher salt and sear both sides. Add the chicken broth and water to the pot. Using a microplane grater, grate the garlic cloves and ginger into the pot. Bring liquid to a boil, then reduce to a simmer for 10-15 minutes in order to cook chicken fully. Remove the chicken from pot and whisk gochujang into the broth, keeping at a simmer. Add the scallion whites and mushrooms to the broth. When the chicken is cool enough to handle, dice and add back to the soup. Season soup to taste. Add bok choy to the soup right before serving. Garnish with scallion tops and a little toasted sesame oil and sesame seeds. Serve over warm rice. #thesaladwhisperer
4 days ago
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2/9
Comment RAGU for my Short Rib Ragu recipe. Failure to defat your braising liquid will result in a super greasy and unpleasant dish! But, don’t worry, I got you covered! #thesaladwhisperer
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Comment RAGU for my Short Rib Ragu recipe. Failure to defat your braising liquid will result in a super greasy and unpleasant dish! But, don’t worry, I got you covered! #thesaladwhisperer
5 days ago
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3/9
Kale Caesar Salad (Serves 4) 4 pieces of old hard bread (dry out in 200° (F) oven if it’s not hard enough) 3 tbsp extra-virgin olive oil 1/2-3/4 tsp seasoned salt (if you don’t have use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste) 3 tbsp grated Pecorino cheese (the kind that looks like sand) 3 oz. block of Parmigiano Reggiano cheese (for grating on top of salad) 6 cups chopped romaine (from 2-3 romaine hearts) 6 cups thinly sliced kale One batch Eggless Caesar Dressing (recipe below) Preheat oven to 350°F and line a small sheet pan with parchment.
Tear bread into chunks and pulse in a food processor until crumbs are just smaller than a pencil eraser. Sift out any floury bits.Toss crumbs with oil, seasoned salt, and 3 tbsp grated Parmesan. Spread on the pan and bake 15 min, stirring once or twice. Cool completely. Add lettuce to a large bowl with appx. ⅓ cup dressing. Toss gently. Add ½ cup grated (sandy) cheese, toss again, and taste. Adjust with more dressing and cheese as you like. Finish with cheesy breadcrumbs and a shower of fresh Parmesan. 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 3 cloves garlic, peeled and crushed 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 motor running, drizzle in the neutral oil, then the olive oil, and season to taste. P.S If you missed my Chicken Cutlet tutorial, comment CHICKEN and I’ll send it to ya! #thesaladwhisperer
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Kale Caesar Salad (Serves 4) 4 pieces of old hard bread (dry out in 200° (F) oven if it’s not hard enough) 3 tbsp extra-virgin olive oil 1/2-3/4 tsp seasoned salt (if you don’t have use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste) 3 tbsp grated Pecorino cheese (the kind that looks like sand) 3 oz. block of Parmigiano Reggiano cheese (for grating on top of salad) 6 cups chopped romaine (from 2-3 romaine hearts) 6 cups thinly sliced kale One batch Eggless Caesar Dressing (recipe below) Preheat oven to 350°F and line a small sheet pan with parchment.
Tear bread into chunks and pulse in a food processor until crumbs are just smaller than a pencil eraser. Sift out any floury bits.Toss crumbs with oil, seasoned salt, and 3 tbsp grated Parmesan. Spread on the pan and bake 15 min, stirring once or twice. Cool completely. Add lettuce to a large bowl with appx. ⅓ cup dressing. Toss gently. Add ½ cup grated (sandy) cheese, toss again, and taste. Adjust with more dressing and cheese as you like. Finish with cheesy breadcrumbs and a shower of fresh Parmesan. 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 3 cloves garlic, peeled and crushed 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 motor running, drizzle in the neutral oil, then the olive oil, and season to taste. P.S If you missed my Chicken Cutlet tutorial, comment CHICKEN and I’ll send it to ya! #thesaladwhisperer
6 days ago
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4/9
Even Faster Carrot Ginger Salad Dressing (Makes appx. 1 qt): 12 oz. bag of shredded carrots 2 inch piece of ginger, peeled + sliced into 1/2 inch pieces 2-3 peeled garlic cloves 2 scallions, whites only, sliced 1/2 cup SEASONED rice vinegar (if using plain rice vinegar, I recommend adding 1 1/2-2 tbsp of honey or sugar to sweeten the dressing) 1/2 cup water 1 tbsp soy sauce 1 tbsp toasted sesame oil 1/2 cup neutral flavored oil like avocado or grapeseed Kosher salt Place half the carrots, ginger, garlic, scallion, vinegar, water, and soy sauce into a quart sized receptacle (like a mason jar or a large deli container) and blend using an immersion blender until smooth. Add the remaining carrots and blend. Drizzle in oils and season to with Kosher salt. Consume within 4 days for optimal freshness. To prepare the beef bowls you’ll need: 3/4 cup cooked jasmine rice 5 oz. cooked ground beef (I cooked mine with garlic, onion, celery and a tiny bit of fresh ginger) 2 wedges of steamed savoy cabbage (steamed for just 2 min) 1/2 cup cooked edamame 1/4 avocado Garnish: chili crisp and sesame seeds #thesaladwhisperer
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Even Faster Carrot Ginger Salad Dressing (Makes appx. 1 qt): 12 oz. bag of shredded carrots 2 inch piece of ginger, peeled + sliced into 1/2 inch pieces 2-3 peeled garlic cloves 2 scallions, whites only, sliced 1/2 cup SEASONED rice vinegar (if using plain rice vinegar, I recommend adding 1 1/2-2 tbsp of honey or sugar to sweeten the dressing) 1/2 cup water 1 tbsp soy sauce 1 tbsp toasted sesame oil 1/2 cup neutral flavored oil like avocado or grapeseed Kosher salt Place half the carrots, ginger, garlic, scallion, vinegar, water, and soy sauce into a quart sized receptacle (like a mason jar or a large deli container) and blend using an immersion blender until smooth. Add the remaining carrots and blend. Drizzle in oils and season to with Kosher salt. Consume within 4 days for optimal freshness. To prepare the beef bowls you’ll need: 3/4 cup cooked jasmine rice 5 oz. cooked ground beef (I cooked mine with garlic, onion, celery and a tiny bit of fresh ginger) 2 wedges of steamed savoy cabbage (steamed for just 2 min) 1/2 cup cooked edamame 1/4 avocado Garnish: chili crisp and sesame seeds #thesaladwhisperer
1 week ago
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5/9
Red Cabbage Fennel and Apple Salad with Walnuts and Halloumi and Cider Vinaigrette 6 cups shredded red cabbage 1 fennel bulb, thinly sliced 1 apple julienned, (if doing this in advance, soak apples in 1 pint water with one lemon squeezed into it so apples don’t turn brown) 1/2 cup toasted walnuts 4 oz. Halloumi, julienned 1 tbsp olive oil Cider Vinaigrette: 1 tbsp Dijon mustard
1 1/2 tbsp honey
1/4 cup Apple Cider Vinegar 
1/2 cup olive oil
Kosher salt
freshly cracked black pepper Prepare dressing by whisking together the honey, Dijon mustard and vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it’s okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste. Pat the halloumi completely dry with paper towels. Heat your stainless steel pan over medium heat. Use a thin but even layer of oil. Add the halloumi and let it sit undisturbed for 1–2 minutes. It will naturally release once a golden crust forms. Flip once, brown the other side, and remove. It’ll crisp beautifully if you let it release on its own. Combine the shredded cabbage, fennel, apple and a few tbsp of dressing. Season to taste and add more dressing as desired. Top salad with walnuts and halloumi.
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Red Cabbage Fennel and Apple Salad with Walnuts and Halloumi and Cider Vinaigrette 6 cups shredded red cabbage 1 fennel bulb, thinly sliced 1 apple julienned, (if doing this in advance, soak apples in 1 pint water with one lemon squeezed into it so apples don’t turn brown) 1/2 cup toasted walnuts 4 oz. Halloumi, julienned 1 tbsp olive oil Cider Vinaigrette: 1 tbsp Dijon mustard
1 1/2 tbsp honey
1/4 cup Apple Cider Vinegar 
1/2 cup olive oil
Kosher salt
freshly cracked black pepper Prepare dressing by whisking together the honey, Dijon mustard and vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it’s okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste. Pat the halloumi completely dry with paper towels. Heat your stainless steel pan over medium heat. Use a thin but even layer of oil. Add the halloumi and let it sit undisturbed for 1–2 minutes. It will naturally release once a golden crust forms. Flip once, brown the other side, and remove. It’ll crisp beautifully if you let it release on its own. Combine the shredded cabbage, fennel, apple and a few tbsp of dressing. Season to taste and add more dressing as desired. Top salad with walnuts and halloumi.
1 week ago
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6/9
Smashed Brussels Sprout Salads- Episode 4 Greek Inspired Beet Brussels Sprout and Quinoa Salad (Serves 4) 3 medium beets, roasted 2 cups cooked quinoa, cold 8 large Brussels sprouts, smashed 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) Kosher salt Black pepper Smash Brussels Sprouts: Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash them one at a time using a heavy bottomed pot (I smash each sprout about 3-4 times). Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Dice the beets into 1/2 in. pieces (remove skins if you didn’t do before roasting) Assemble the salad by combining the quinoa and 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.
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Smashed Brussels Sprout Salads- Episode 4 Greek Inspired Beet Brussels Sprout and Quinoa Salad (Serves 4) 3 medium beets, roasted 2 cups cooked quinoa, cold 8 large Brussels sprouts, smashed 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) Kosher salt Black pepper Smash Brussels Sprouts: Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash them one at a time using a heavy bottomed pot (I smash each sprout about 3-4 times). Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Dice the beets into 1/2 in. pieces (remove skins if you didn’t do before roasting) Assemble the salad by combining the quinoa and 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.
1 week ago
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7/9
Like this post if you care less about looking like a snack and more about the caliber of snacks being served! P.S. if you don’t know who Helen Roper, Endora from Bewitched or Mrs. Thurston Howell III, you probably aren’t in perimenopause yet.
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Like this post if you care less about looking like a snack and more about the caliber of snacks being served! P.S. if you don’t know who Helen Roper, Endora from Bewitched or Mrs. Thurston Howell III, you probably aren’t in perimenopause yet.
2 weeks ago
View on Instagram |
8/9
Comment SMASH for the recipe…and sorry about the repost. IG removed the audio from the previously posted version of this reel and the Virgo perfectionist in me wouldn’t allow it to exist in a subpar format. Especially since it is the main introduction to my SMASHED BRUSSELS SPROUT METHOD! Forget those nasty cores…we want brussels sprout leaves and we want them now! #brusselssproutsalad #thesaladwhisperer
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Comment SMASH for the recipe…and sorry about the repost. IG removed the audio from the previously posted version of this reel and the Virgo perfectionist in me wouldn’t allow it to exist in a subpar format. Especially since it is the main introduction to my SMASHED BRUSSELS SPROUT METHOD! Forget those nasty cores…we want brussels sprout leaves and we want them now! #brusselssproutsalad #thesaladwhisperer
2 weeks ago
View on Instagram |
9/9
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