THE SALAD WHISPERER

A PLACE FOR VEGETABLE ENTHUSIASTS

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  • 1 item – $39.00
  • ABOUT ME
  • RECIPES
    • SALADS
    • MAIN COURSES
    • SIDES
    • SALAD DRESSINGS
    • DESSERT
    • SAUCES
    • BREAKFAST
    • SNACKS
    • DIPS
  • SHOP
  • 1 item – $39.00

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DAY 6 of the 24 DAYS OF DRESSING! Recipe below! Also, comment BOOK for a chance to win one of the 24 free copies of my cookbook, titled Salad Whisperer. Roasted Fennel, Lentil & Shaved Brussels Sprout Salad (Serves 4) 3 fennel bulbs, cores removed, each cut into 12 wedges
2 tbsp olive oil
Kosher salt
1 pound Brussels sprouts
1 1/2 cups cooked French lentils, room temp
Green Olive and Caper Dressing (recipe below) zest of one orange thyme Preheat oven to 400°F. Toss fennel wedges with the oil and a pinch of salt, then roast for about 30 min until caramelized and tender. 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, season lightly with salt and set aside. Once fennel is cool enough to handle, combine with the lentils in a medium bowl. Coarsely chop Brussels sprout leaves and add to the bowl. Toss, add dressing, and season to taste. Garnish with orange zest and fresh thyme. Green Olive and Caper Dressing 3/4 cup pitted green olives, drained, with olive brine reserved, divided 2 tbsp capers, divided 2-3 tbsp caper brine 3 tbsp fresh lemon juice 2-3 scallion tops 8 oz. 2% Greek yogurt (I prefer Fage brand) 1 tbsp extra virgin olive oil Coarsely chop 1/4 cup olives and 1 tbsp capers and reserve. To your blender carafe, add the remaining olives and capers, 2 tbsp caper brine, and lemon juice. Blend to break down the olives a little. Add the scallion, yogurt and olive oil and blend until homogenous but not too smooth. Stir in the reserved olives and capers.  If the dressing seems too thick whisk in a small amount of olive brine, one tsp at a time to reach desired consistency.   Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. Void where prohibited. #recipeadventcalendar #thesaladwhisperer
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DAY 6 of the 24 DAYS OF DRESSING! Recipe below! Also, comment BOOK for a chance to win one of the 24 free copies of my cookbook, titled Salad Whisperer. Roasted Fennel, Lentil & Shaved Brussels Sprout Salad (Serves 4) 3 fennel bulbs, cores removed, each cut into 12 wedges
2 tbsp olive oil
Kosher salt
1 pound Brussels sprouts
1 1/2 cups cooked French lentils, room temp
Green Olive and Caper Dressing (recipe below) zest of one orange thyme Preheat oven to 400°F. Toss fennel wedges with the oil and a pinch of salt, then roast for about 30 min until caramelized and tender. 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, season lightly with salt and set aside. Once fennel is cool enough to handle, combine with the lentils in a medium bowl. Coarsely chop Brussels sprout leaves and add to the bowl. Toss, add dressing, and season to taste. Garnish with orange zest and fresh thyme. Green Olive and Caper Dressing 3/4 cup pitted green olives, drained, with olive brine reserved, divided 2 tbsp capers, divided 2-3 tbsp caper brine 3 tbsp fresh lemon juice 2-3 scallion tops 8 oz. 2% Greek yogurt (I prefer Fage brand) 1 tbsp extra virgin olive oil Coarsely chop 1/4 cup olives and 1 tbsp capers and reserve. To your blender carafe, add the remaining olives and capers, 2 tbsp caper brine, and lemon juice. Blend to break down the olives a little. Add the scallion, yogurt and olive oil and blend until homogenous but not too smooth. Stir in the reserved olives and capers.  If the dressing seems too thick whisk in a small amount of olive brine, one tsp at a time to reach desired consistency.   Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. Void where prohibited. #recipeadventcalendar #thesaladwhisperer
22 hours ago
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1/9
DAY 5 of the 24 DAYS OF DRESSING! Full Recipe Below And don’t forget we’re giving away a copy of my cookbook Salad Whisperer in every post! Comment BOOK to enter! Roasted Radish Beet and Blood Orange Salad with Tarragon Vinaigrette (Serves 2) 3 medium beets 2-3 tbsp extra virgin olive oil, divided Kosher salt Black pepper 16 gumball sized radishes, quartered 3 Belgian endives 3 blood oranges, peeled and sliced into pinwheels
1/4 cup roasted pistachios, chopped Tarragon Vinaigrette, recipe below
 Preheat oven to 400° (F). Peel beets, cut into 1 inch chunks, then place in a glass baking dish. Rub the beets with 1-2 tbsp olive oil then season lightly with Kosher salt. Cover the dish with foil then roast until tender, about 45 min. Toss the radishes with 1 tbsp olive oil and sprinkle lightly with Kosher salt. Spread out onto parchment paper lined sheet pan and roast in the oven for about 20-25 minutes. Slice endives and add to a medium bowl. Add the radishes, quinoa, and a few tbsp of dressing. Toss then transfer salad to a platter. Top with beets, blood oranges and pistachios. Drizzle more dressing over the top. Tarragon Vinaigrette 1 large or 2 small garlic cloves 1 1/2 tbsp honey 2 tsp Dijon mustard 4 tbsp champagne vinegar 8 tbsp extra virgin olive oil Kosher salt black pepper 1-2 tbsp chopped tarragon 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), blend until combined. While blending, slowly drizzle in the olive oil to emulsify into the dressing. Season to taste. Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. Void where prohibited. #recipeadventcalendar #thesaladwhisperer
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DAY 5 of the 24 DAYS OF DRESSING! Full Recipe Below And don’t forget we’re giving away a copy of my cookbook Salad Whisperer in every post! Comment BOOK to enter! Roasted Radish Beet and Blood Orange Salad with Tarragon Vinaigrette (Serves 2) 3 medium beets 2-3 tbsp extra virgin olive oil, divided Kosher salt Black pepper 16 gumball sized radishes, quartered 3 Belgian endives 3 blood oranges, peeled and sliced into pinwheels
1/4 cup roasted pistachios, chopped Tarragon Vinaigrette, recipe below
 Preheat oven to 400° (F). Peel beets, cut into 1 inch chunks, then place in a glass baking dish. Rub the beets with 1-2 tbsp olive oil then season lightly with Kosher salt. Cover the dish with foil then roast until tender, about 45 min. Toss the radishes with 1 tbsp olive oil and sprinkle lightly with Kosher salt. Spread out onto parchment paper lined sheet pan and roast in the oven for about 20-25 minutes. Slice endives and add to a medium bowl. Add the radishes, quinoa, and a few tbsp of dressing. Toss then transfer salad to a platter. Top with beets, blood oranges and pistachios. Drizzle more dressing over the top. Tarragon Vinaigrette 1 large or 2 small garlic cloves 1 1/2 tbsp honey 2 tsp Dijon mustard 4 tbsp champagne vinegar 8 tbsp extra virgin olive oil Kosher salt black pepper 1-2 tbsp chopped tarragon 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), blend until combined. While blending, slowly drizzle in the olive oil to emulsify into the dressing. Season to taste. Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. Void where prohibited. #recipeadventcalendar #thesaladwhisperer
2 days ago
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2/9
DAY 4 of the 24 DAYS OF DRESSING! Full recipe below! Comment BOOK to for a chance to win a copy of my cookbook Salad Whisperer!* Roasted Mushroom and Delicata Squash Salad with Miso Glazed Salmon and Carrot Ginger Dressing (Serves 2) 
1 delicata squash
Neutral oil
Kosher salt
Black pepper
1 pound mixed mushrooms 
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 tablespoons olive oil
4 cups shredded napa cabbage
1 cup cooked edamame
1 avocado, sliced
2 portions Miso Glazed Salmon (this easy recipe is on the blog, but you can use any cooked salmon) Carrot Ginger Dressing (recipe below) Preheat the oven to 400°F and adjust the rack to the middle position. Line a sheet pan with foil or parchment. Cut the delicata squash crosswise, remove the seeds and slice thinly. Toss with neutral oil, 1/4 teaspoon kosher salt and a few cranks of black pepper, then spread evenly on the sheet pan and roast until soft and lightly browned, 20 to 25 minutes. Rinse or briefly soak mushrooms and pat dry. Toss with soy sauce, sesame oil and olive oil. Spread on a sheet pan and roast at 400°F for 15 minutes. Remove from oven and drain off the liquid, then reduce the oven temperature to 375°F and roast for another 15 minutes until caramelized. In a large bowl, combine the cabbage, delicata squash, roasted mushrooms, edamame and sliced avocado. Top with salmon, dress and toss gently. Carrot Ginger Salad Dressing (Makes appx. 1 qt): 12 oz. bag of shredded carrots 2 inch piece of ginger, peeled and diced 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 taste. Consume within 4 days. *US only. Must be 18+ to enter. Void where prohibited.
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DAY 4 of the 24 DAYS OF DRESSING! Full recipe below! Comment BOOK to for a chance to win a copy of my cookbook Salad Whisperer!* Roasted Mushroom and Delicata Squash Salad with Miso Glazed Salmon and Carrot Ginger Dressing (Serves 2) 
1 delicata squash
Neutral oil
Kosher salt
Black pepper
1 pound mixed mushrooms 
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 tablespoons olive oil
4 cups shredded napa cabbage
1 cup cooked edamame
1 avocado, sliced
2 portions Miso Glazed Salmon (this easy recipe is on the blog, but you can use any cooked salmon) Carrot Ginger Dressing (recipe below) Preheat the oven to 400°F and adjust the rack to the middle position. Line a sheet pan with foil or parchment. Cut the delicata squash crosswise, remove the seeds and slice thinly. Toss with neutral oil, 1/4 teaspoon kosher salt and a few cranks of black pepper, then spread evenly on the sheet pan and roast until soft and lightly browned, 20 to 25 minutes. Rinse or briefly soak mushrooms and pat dry. Toss with soy sauce, sesame oil and olive oil. Spread on a sheet pan and roast at 400°F for 15 minutes. Remove from oven and drain off the liquid, then reduce the oven temperature to 375°F and roast for another 15 minutes until caramelized. In a large bowl, combine the cabbage, delicata squash, roasted mushrooms, edamame and sliced avocado. Top with salmon, dress and toss gently. Carrot Ginger Salad Dressing (Makes appx. 1 qt): 12 oz. bag of shredded carrots 2 inch piece of ginger, peeled and diced 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 taste. Consume within 4 days. *US only. Must be 18+ to enter. Void where prohibited.
3 days ago
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3/9
DAY 3 of the 24 DAYS OF DRESSING! Full Recipe Below! Also, we are still giving away one cookbook a day until the end of this series! Comment BOOK for a chance to win a copy of my first cookbook, Salad Whisperer. Mini Kale Caesar Parmesan Cups • Parmesan Cups
2-3 cups freshly grated Parmesan (grated using a microplane) • Salad 
1/2 cup panko bread crumbs 2 tbsp extra-virgin olive oil 1/2–3/4 tsp seasoned salt 1/2 tsp Italian Seasoning 4 tbsp Pecorino cheese, divided
3 cups chopped romaine
3 cups thinly sliced kale
1 1/2 ounces Parmesan for finishing
About 3 tablespoons Eggless Caesar Dressing (recipe below) • Eggless Caesar Dressing (makes about 1 1/4 cups)
4 tablespoons lemon juice
1 tablespoon capers, drained
1/2 tablespoon Dijon
3 garlic cloves
1/2 teaspoon Worcestershire 2/3 cup neutral oil
2 tablespoons olive oil
Salt and pepper Parmesan Cups:
Heat oven to 375°F. On a parchment-lined sheet pan, make six 3-in circles using 3 tbsp grated Parmesan per circle. Spread thinly. Bake about 7 minutes until lightly golden. Transfer to an upside down mini muffin tin to make the cups. Crumbs:
Heat oil in a 10” skillet over medium. Add crumbs and toast for a few minutes. Add seasoned salt and oregano and continue toasting, stirring often, until golden, about 3-4 minutes. Remove from heat, stir in Pecorino, and cool on a paper-towel lined plate. Salad:
Toss romaine and kale with a few tablespoons dressing and the remaining pecorino. Season to taste. Dressing:
Blend lemon juice, capers, Dijon, garlic, and Worcestershire until finely chopped. Slowly stream in neutral oil, then olive oil. Season with salt and pepper. Build the Cups:
Fill each Parmesan cup with a small handful of the kale Caesar. Top with a pinch of crumbs and a little fresh Parmesan. Serve immediately so the cups stay crisp. Giveaway Rules: 
• No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. If selected, you agree to share a mailing address so we can send your prize. Void where prohibited. #thesaladwhisperer #recipeadventcalendar
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DAY 3 of the 24 DAYS OF DRESSING! Full Recipe Below! Also, we are still giving away one cookbook a day until the end of this series! Comment BOOK for a chance to win a copy of my first cookbook, Salad Whisperer. Mini Kale Caesar Parmesan Cups • Parmesan Cups
2-3 cups freshly grated Parmesan (grated using a microplane) • Salad 
1/2 cup panko bread crumbs 2 tbsp extra-virgin olive oil 1/2–3/4 tsp seasoned salt 1/2 tsp Italian Seasoning 4 tbsp Pecorino cheese, divided
3 cups chopped romaine
3 cups thinly sliced kale
1 1/2 ounces Parmesan for finishing
About 3 tablespoons Eggless Caesar Dressing (recipe below) • Eggless Caesar Dressing (makes about 1 1/4 cups)
4 tablespoons lemon juice
1 tablespoon capers, drained
1/2 tablespoon Dijon
3 garlic cloves
1/2 teaspoon Worcestershire 2/3 cup neutral oil
2 tablespoons olive oil
Salt and pepper Parmesan Cups:
Heat oven to 375°F. On a parchment-lined sheet pan, make six 3-in circles using 3 tbsp grated Parmesan per circle. Spread thinly. Bake about 7 minutes until lightly golden. Transfer to an upside down mini muffin tin to make the cups. Crumbs:
Heat oil in a 10” skillet over medium. Add crumbs and toast for a few minutes. Add seasoned salt and oregano and continue toasting, stirring often, until golden, about 3-4 minutes. Remove from heat, stir in Pecorino, and cool on a paper-towel lined plate. Salad:
Toss romaine and kale with a few tablespoons dressing and the remaining pecorino. Season to taste. Dressing:
Blend lemon juice, capers, Dijon, garlic, and Worcestershire until finely chopped. Slowly stream in neutral oil, then olive oil. Season with salt and pepper. Build the Cups:
Fill each Parmesan cup with a small handful of the kale Caesar. Top with a pinch of crumbs and a little fresh Parmesan. Serve immediately so the cups stay crisp. Giveaway Rules: 
• No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. If selected, you agree to share a mailing address so we can send your prize. Void where prohibited. #thesaladwhisperer #recipeadventcalendar
4 days ago
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4/9
DAY 2 of the 24 DAYS OF DRESSING - FULL RECIPE BELOW! Also, as I mentioned yesterday, I am giving away a copy of my cookbook, Salad Whisperer, every day for the duration of this series. Comment BOOK to enter! (Giveaway rules at bottom of post.) GREEN GODDESS RANCH 8 oz. 2% Greek Yogurt 2 scallions, sliced into 1 inch pieces 1 lemon, juiced 1/4 tsp sugar 1 tbsp extra virgin olive oil Kosher salt Cool water 1 cup mixed tender herbs, leaves only (I used dill, tarragon, and parsley) black pepper Blend together the yogurt, scallions, lemon juice, sugar, olive oil, and a scant 1/2 tsp of Kosher salt. If dressing seems too thick, add water about 1 tsp at a time. Add herbs and blend again. Add pepper and more salt to taste. Build Your Own Salad Whisperer Green Goddess Ranch Bowl
(My EXACT @sweetgreen order, made at home!) Spicy Broccoli
• 1 cup blanched and shocked broccoli, chopped into 1/2 inch pieces and tossed with 2 teaspoons chili crisp and 2 teaspoons toasted sesame oil. Miso Glazed Salmon
• I use my miso salmon recipe from the blog The Base
• 2 cups arugula (I like mine chopped)
• 1 cup cooked quinoa, cooled or at room temperature Toppings
• 1 cup diced cucumber
• 1/2 avocado
• A small amount of sliced basil Layer everything together, finish with Green Goddess Ranch, and you have a bowl that truly should be on the menu. Giveaway Rules: 
• No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram, TikTok, or YouTube.If selected, you agree to share a mailing address so we can send your prize. Void where prohibited. #thesaladwhisperer
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DAY 2 of the 24 DAYS OF DRESSING - FULL RECIPE BELOW! Also, as I mentioned yesterday, I am giving away a copy of my cookbook, Salad Whisperer, every day for the duration of this series. Comment BOOK to enter! (Giveaway rules at bottom of post.) GREEN GODDESS RANCH 8 oz. 2% Greek Yogurt 2 scallions, sliced into 1 inch pieces 1 lemon, juiced 1/4 tsp sugar 1 tbsp extra virgin olive oil Kosher salt Cool water 1 cup mixed tender herbs, leaves only (I used dill, tarragon, and parsley) black pepper Blend together the yogurt, scallions, lemon juice, sugar, olive oil, and a scant 1/2 tsp of Kosher salt. If dressing seems too thick, add water about 1 tsp at a time. Add herbs and blend again. Add pepper and more salt to taste. Build Your Own Salad Whisperer Green Goddess Ranch Bowl
(My EXACT @sweetgreen order, made at home!) Spicy Broccoli
• 1 cup blanched and shocked broccoli, chopped into 1/2 inch pieces and tossed with 2 teaspoons chili crisp and 2 teaspoons toasted sesame oil. Miso Glazed Salmon
• I use my miso salmon recipe from the blog The Base
• 2 cups arugula (I like mine chopped)
• 1 cup cooked quinoa, cooled or at room temperature Toppings
• 1 cup diced cucumber
• 1/2 avocado
• A small amount of sliced basil Layer everything together, finish with Green Goddess Ranch, and you have a bowl that truly should be on the menu. Giveaway Rules: 
• No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram, TikTok, or YouTube.If selected, you agree to share a mailing address so we can send your prize. Void where prohibited. #thesaladwhisperer
5 days ago
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5/9
DAY 1 of the 24 DAYS OF DRESSING! Full recipe below! Also, comment BOOK to be entered into the Salad Whisperer cookbook giveaway! Enter as many times as you like. I’ll be giving one away daily. Broccoli & Smashed Potato Salad with Lemon Rosemary Dressing + Parmesan Frico (Serves 4). 
1 lb baby Yukon gold potatoes
Kosher salt
1 lb broccoli florets
1 cup freshly grated Parmesan (best to use a microplane grater for this)
Lemon Rosemary Dressing (below)
Black pepper 
Heat oven to 350°F and line a small sheet pan with parchment. Boil potatoes in salted water until tender. While they cook, make the Parmesan frico: spread the cheese in a thin, even layer on the sheet pan (a little parchment showing thru is fine). Bake 7–9 minutes, until bubbly and lightly browned. Cool completely, then break into 1–2 inch pieces. Drain the cooked potatoes, add to a large bowl, and gently smash. Using the same pot, bring 3 qts water + 2 tbsp salt to a boil. Set up an ice bath. Blanch half the broccoli until bright green, about 30–40 seconds, then shock in the ice bath. Repeat with remaining broccoli. Drain, dry lightly on a towel, chop into 1/2-inch pieces, and add to the potatoes. Dress to taste, season, and top with the frico. Lemon Rosemary Dressing
(Makes ~1 1/4 cups)
2 lemons
1 1/2 tbsp honey
2 tsp Dijon
2 garlic cloves
1 1/2 tbsp finely chopped rosemary
3/4 cup neutral oil (avocado or grapeseed)
1/4 cup extra-virgin olive oil
Salt + pepper Zest and juice both lemons. Add lemon juice, honey, Dijon, garlic, and 2/3 of the zest to a jar. Blend smooth with an immersion blender. Slowly stream in the neutral oil, then the olive oil. Stir in rosemary and remaining zest. Season with salt and pepper. Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. f selected, you agree to share a mailing address so we can send your prize. Void where prohibited. P.S. After years of admiring @crowded_kitchen’s legendary recipe advent calendar, I decided to put my daughter’s advent calendar to good use and make my own with a salady twist! Thanks so much ladies!
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DAY 1 of the 24 DAYS OF DRESSING! Full recipe below! Also, comment BOOK to be entered into the Salad Whisperer cookbook giveaway! Enter as many times as you like. I’ll be giving one away daily. Broccoli & Smashed Potato Salad with Lemon Rosemary Dressing + Parmesan Frico (Serves 4). 
1 lb baby Yukon gold potatoes
Kosher salt
1 lb broccoli florets
1 cup freshly grated Parmesan (best to use a microplane grater for this)
Lemon Rosemary Dressing (below)
Black pepper 
Heat oven to 350°F and line a small sheet pan with parchment. Boil potatoes in salted water until tender. While they cook, make the Parmesan frico: spread the cheese in a thin, even layer on the sheet pan (a little parchment showing thru is fine). Bake 7–9 minutes, until bubbly and lightly browned. Cool completely, then break into 1–2 inch pieces. Drain the cooked potatoes, add to a large bowl, and gently smash. Using the same pot, bring 3 qts water + 2 tbsp salt to a boil. Set up an ice bath. Blanch half the broccoli until bright green, about 30–40 seconds, then shock in the ice bath. Repeat with remaining broccoli. Drain, dry lightly on a towel, chop into 1/2-inch pieces, and add to the potatoes. Dress to taste, season, and top with the frico. Lemon Rosemary Dressing
(Makes ~1 1/4 cups)
2 lemons
1 1/2 tbsp honey
2 tsp Dijon
2 garlic cloves
1 1/2 tbsp finely chopped rosemary
3/4 cup neutral oil (avocado or grapeseed)
1/4 cup extra-virgin olive oil
Salt + pepper Zest and juice both lemons. Add lemon juice, honey, Dijon, garlic, and 2/3 of the zest to a jar. Blend smooth with an immersion blender. Slowly stream in the neutral oil, then the olive oil. Stir in rosemary and remaining zest. Season with salt and pepper. Giveaway Rules: 
No purchase necessary. US only. 18+. One winner selected at random by 1/1/26 and contacted by DM. Giveaway not sponsored or endorsed by Instagram. f selected, you agree to share a mailing address so we can send your prize. Void where prohibited. P.S. After years of admiring @crowded_kitchen’s legendary recipe advent calendar, I decided to put my daughter’s advent calendar to good use and make my own with a salady twist! Thanks so much ladies!
6 days ago
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6/9
Smashed Brussels Sprout Caesar Salad (Serves 3-4) 12-15 large Brussels sprouts 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- @locatellicheese_official is my favorite!) 3 oz. block of Parmigiano Reggiano cheese (for grating on top of salad) 6 cups chopped romaine (from 2-3 romaine hearts) One batch Eggless Caesar Dressing (recipe below) 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, season lightly with salt and set aside. Preheat oven to 350°F and line a small sheet pan with parchment. Break bread into 2-3 inch pieces and pulse in a food processor until crumbs are just smaller than a pencil eraser. Sift out any floury bits.T oss crumbs with oil, seasoned salt, and 3 tbsp grated Parmesan. Spread on the pan and bake 15 min, stirring once or twice. Cool completely. Coarsely chop Brussels sprouts and combine with lettuce in 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 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 S&P 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!
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Smashed Brussels Sprout Caesar Salad (Serves 3-4) 12-15 large Brussels sprouts 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- @locatellicheese_official is my favorite!) 3 oz. block of Parmigiano Reggiano cheese (for grating on top of salad) 6 cups chopped romaine (from 2-3 romaine hearts) One batch Eggless Caesar Dressing (recipe below) 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, season lightly with salt and set aside. Preheat oven to 350°F and line a small sheet pan with parchment. Break bread into 2-3 inch pieces and pulse in a food processor until crumbs are just smaller than a pencil eraser. Sift out any floury bits.T oss crumbs with oil, seasoned salt, and 3 tbsp grated Parmesan. Spread on the pan and bake 15 min, stirring once or twice. Cool completely. Coarsely chop Brussels sprouts and combine with lettuce in 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 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 S&P 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!
1 week ago
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7/9
CORNBREAD & SAUSAGE STUFFING Comment STUFFING and I will send the recipe to your DM! Ever wondered what the difference between dressing and stuffing is? According to the Internet, it’s only stuffing if it’s cooked inside the bird! If it’s cooked on the side, it’s technically dressing. I stuff and cook on the side, so I’m not sure what to call mine, but I’m a New Yorker, and I’ve only ever heard the word dressing for this type of dish in the South. What do you call it?
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CORNBREAD & SAUSAGE STUFFING Comment STUFFING and I will send the recipe to your DM! Ever wondered what the difference between dressing and stuffing is? According to the Internet, it’s only stuffing if it’s cooked inside the bird! If it’s cooked on the side, it’s technically dressing. I stuff and cook on the side, so I’m not sure what to call mine, but I’m a New Yorker, and I’ve only ever heard the word dressing for this type of dish in the South. What do you call it?
2 weeks ago
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HOW TO JUICE A POMEGRANATE 1 medium pomegranate (yields appx. 1 1/2-2 cup arils and 6-8 oz. juice) Crush pomegranate arils in pastry bag (could also use a heavy duty zip-lock), then cut a small hole in the corner once the arils have released a good bit of their juice. Place a strainer over a jar and let the juice drain out of the bag. Pomegranate Molasses Makes about 1 cup 4 cups unsweetened pomegranate juice ½ cup sugar 2 tbsp fresh lemon juice 
In a wide, heavy-bottomed saucepan, stir together pomegranate juice, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to low and simmer uncovered. Stir occasionally to prevent scorching. Continue simmering until the liquid thickens and reduces to about 1 cup. It should coat the back of a spoon. This takes about 60–75 minutes, depending on your pot and heat level. I use a frozen spoon to gauge doneness- it should coat the back of a spoon, and be thicker than maple syrup but less thick than honey. Let cool completely, then pour into a clean glass jar. Store in the fridge for up to 6 months. #thesaladwhisperer #pomegranatejuice
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HOW TO JUICE A POMEGRANATE 1 medium pomegranate (yields appx. 1 1/2-2 cup arils and 6-8 oz. juice) Crush pomegranate arils in pastry bag (could also use a heavy duty zip-lock), then cut a small hole in the corner once the arils have released a good bit of their juice. Place a strainer over a jar and let the juice drain out of the bag. Pomegranate Molasses Makes about 1 cup 4 cups unsweetened pomegranate juice ½ cup sugar 2 tbsp fresh lemon juice 
In a wide, heavy-bottomed saucepan, stir together pomegranate juice, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to low and simmer uncovered. Stir occasionally to prevent scorching. Continue simmering until the liquid thickens and reduces to about 1 cup. It should coat the back of a spoon. This takes about 60–75 minutes, depending on your pot and heat level. I use a frozen spoon to gauge doneness- it should coat the back of a spoon, and be thicker than maple syrup but less thick than honey. Let cool completely, then pour into a clean glass jar. Store in the fridge for up to 6 months. #thesaladwhisperer #pomegranatejuice
2 weeks ago
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