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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

Tag: best banana bread

BREAKFAST February 17, 2021

Best Banana Bread

Cooks in 1 Hours, 00 Minutes Difficulty Easy

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How to Cook Quinoa for Salads:

Add 2 cups quinoa to a medium strainer and rinse under cool water for about 20 seconds. Add quinoa to a medium pot and add 3 cups water and a small pinch of salt (optional). Cover and bring to a boil. Reduce heat to low and cook for 18 minutes. Remove from heat, carefully uncover and stir with a spoon to separate grains. Immediately spread quinoa onto a sheet pan or large platter to cool and release excess moisture.

Follow @thesaladwhisperer for more SALAD RECIPES, TIPS, and SHORTCUTS!

#thesaladwhisperer #saladrecipes #saladdressing #saladrecipe #saladwhisperer #saladdressingrecipes #quinoasalad

thesaladwhisperer

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How to Cook Quinoa for Salads: Add 2 cups quinoa to a medium strainer and rinse under cool water for about 20 seconds. Add quinoa to a medium pot and add 3 cups water and a small pinch of salt (optional). Cover and bring to a boil. Reduce heat to low and cook for 18 minutes. Remove from heat, carefully uncover and stir with a spoon to separate grains. Immediately spread quinoa onto a sheet pan or large platter to cool and release excess moisture. Follow @thesaladwhisperer for more SALAD RECIPES, TIPS, and SHORTCUTS! #thesaladwhisperer #saladrecipes #saladdressing #saladrecipe #saladwhisperer #saladdressingrecipes #quinoasalad

4 days ago

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1/9

Asparagus, Snap Pea and Potato Salad with Smoked Salmon
(3 servings)
 1 lb asparagus, woody ends trimmed
8 oz. snap peas
1 lb. baby Yukon gold potatoes
6-8 oz. hot smoked salmon
1/2 shallot thinly sliced (optional)
Honey Mustard Dressing (recipe below)

Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add the snap peas to the boiling water and cook for 45-60 seconds. Remove the snap peas from the water and plunge into the ice bath. Repeat with the asparagus. Bring potatoes and water to a boil and cook potatoes until they are fork tender. While the potatoes cook, drain the asparagus and snap peas, pat dry gently with a towel (otherwise salad will be soggy), and move to a cutting board. Slice asparagus half crosswise, then lengthwise and julienne the snap peas. Drain and rinse the potatoes under cold water, then transfer to a large plate or platter. Using a sturdy glass or a mason jar, gently smash the potatoes. Layer the asparagus and snap pes on top of the potatoes. Break the hot smoked salmon apart with your hands and scatter atop the veggies. Garnish with sliced shallots and dress with Honey Mustard Dressing.

Honey Mustard Dressing
1 1/2 tbsp Dijon mustard
2 tbsp honey
3 tbsp Apple cider vinegar
6 tbsp extra virgin olive oil
Kosher salt
Freshly ground black pepper

Whisk together Dijon mustard, honey and vinegar. While whisking, drizzle in olive oil in a slow steady stream to emulsify it into the dressing. Season to taste.

#thesaladwhisperer #saladrecipes #saladdressing #saladrecipe #saladwhisperer #saladdressingrecipes #asparagus #asparagussalad

thesaladwhisperer

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Asparagus, Snap Pea and Potato Salad with Smoked Salmon (3 servings)  1 lb asparagus, woody ends trimmed 8 oz. snap peas 1 lb. baby Yukon gold potatoes 6-8 oz. hot smoked salmon 1/2 shallot thinly sliced (optional) Honey Mustard Dressing (recipe below) Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add the snap peas to the boiling water and cook for 45-60 seconds. Remove the snap peas from the water and plunge into the ice bath. Repeat with the asparagus. Bring potatoes and water to a boil and cook potatoes until they are fork tender. While the potatoes cook, drain the asparagus and snap peas, pat dry gently with a towel (otherwise salad will be soggy), and move to a cutting board. Slice asparagus half crosswise, then lengthwise and julienne the snap peas. Drain and rinse the potatoes under cold water, then transfer to a large plate or platter. Using a sturdy glass or a mason jar, gently smash the potatoes. Layer the asparagus and snap pes on top of the potatoes. Break the hot smoked salmon apart with your hands and scatter atop the veggies. Garnish with sliced shallots and dress with Honey Mustard Dressing. Honey Mustard Dressing 1 1/2 tbsp Dijon mustard 2 tbsp honey 3 tbsp Apple cider vinegar 6 tbsp extra virgin olive oil Kosher salt Freshly ground black pepper Whisk together Dijon mustard, honey and vinegar. While whisking, drizzle in olive oil in a slow steady stream to emulsify it into the dressing. Season to taste. #thesaladwhisperer #saladrecipes #saladdressing #saladrecipe #saladwhisperer #saladdressingrecipes #asparagus #asparagussalad

2 weeks ago

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2/9

French Onion Cabbage and Chickpea Soup
(Makes four 12 oz. servings)

1 1/2 lbs onions (about 2-3 medium), preferably Vidalia, julienned
1 tbsp grapeseed (or other neutral) oil
Kosher salt
3 cups high quality Chicken Stock (I’m using @bonafide bone broth bc it’s super high in collagen, just like a restaurant quality stick)
3 cups high quality Beef Stock
2 oz dry Sherry (could also use red wine), optional
Black pepper
3-5 sprigs fresh thyme, or 1 tsp dried
1 bay leaf
dash Worcestershire
1 can chickpeas, rinsed and drained
1 1/2 cups cooked white rice
3 cups shredded cabbage
Parmesan cheese, for garnish

First, caramelize onions by adding oil to to a 4 qt pot over med high heat. Once oil shimmers, add onions and sprinkle 1 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir onions frequently, encouraging them to release their moisture. Reduce heat to medium low and set timer for 45 minutes. Stir onions every 5 minutes for the duration of the cook time, keeping them in one cohesive mass so they don’t lose too much moisture too quickly. If they are drying out or burning, reduce the heat. If they aren’t turning brown after 15 min, increase heat.
Once timer is up, onions will be amber colored. Pour Sherry into pan and scrape up all the sticky bits in the pan. Raise heat to medium then add both broths, thyme, bay leaf, and Worcestershire sauce. Simmer soup for about 30 minutes. Season to taste with salt and pepper. Remove thyme sprigs and bay leaf and discard. Add cooked rice, chickpeas and cabbage and stir until cabbage is wilted. Serve with a generous amount of Parmesan cheese.
#thesaladwhisperer #soup #souprecipe #perimenopausalnutrition #frenchonionsoup

thesaladwhisperer

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French Onion Cabbage and Chickpea Soup (Makes four 12 oz. servings) 1 1/2 lbs onions (about 2-3 medium), preferably Vidalia, julienned 1 tbsp grapeseed (or other neutral) oil Kosher salt 3 cups high quality Chicken Stock (I’m using @bonafide bone broth bc it’s super high in collagen, just like a restaurant quality stick) 3 cups high quality Beef Stock 2 oz dry Sherry (could also use red wine), optional Black pepper 3-5 sprigs fresh thyme, or 1 tsp dried 1 bay leaf dash Worcestershire 1 can chickpeas, rinsed and drained 1 1/2 cups cooked white rice 3 cups shredded cabbage Parmesan cheese, for garnish First, caramelize onions by adding oil to to a 4 qt pot over med high heat. Once oil shimmers, add onions and sprinkle 1 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir onions frequently, encouraging them to release their moisture. Reduce heat to medium low and set timer for 45 minutes. Stir onions every 5 minutes for the duration of the cook time, keeping them in one cohesive mass so they don’t lose too much moisture too quickly. If they are drying out or burning, reduce the heat. If they aren’t turning brown after 15 min, increase heat. Once timer is up, onions will be amber colored. Pour Sherry into pan and scrape up all the sticky bits in the pan. Raise heat to medium then add both broths, thyme, bay leaf, and Worcestershire sauce. Simmer soup for about 30 minutes. Season to taste with salt and pepper. Remove thyme sprigs and bay leaf and discard. Add cooked rice, chickpeas and cabbage and stir until cabbage is wilted. Serve with a generous amount of Parmesan cheese. #thesaladwhisperer #soup #souprecipe #perimenopausalnutrition #frenchonionsoup

2 weeks ago

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3/9

And if I see an employee unloading it from a fresh crate, I’m buying at least 3 lbs.

Salads shown in reel:

* Grilled Pesto Asparagus and Potato Salad
* Asparagus Artichoke & White Bean Salad
* Snap Pea, Corn and Asparagus Salad
* Asparagus and Snap Pea Salad on Herbed Cottage Cheese
* Roasted Asparagus, Beet and Quinoa Salad
* Miso Tahini Asparagus Chicken Salad
* Butternut Squash, Asparagus, and Quinoa Salad Jars
* Asparagus, Snap Pea and Lentil Salad
* Asparagus, Smoked Salmon and Potato Salad
* Roasted Asparagus and Quinoa Salad with Parmesan Frico

#asparagussalad #asparagussalads #thesaladwhisperer #saladrecipe #saladwhisperer #salad

thesaladwhisperer

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And if I see an employee unloading it from a fresh crate, I’m buying at least 3 lbs. Salads shown in reel: * Grilled Pesto Asparagus and Potato Salad * Asparagus Artichoke & White Bean Salad * Snap Pea, Corn and Asparagus Salad * Asparagus and Snap Pea Salad on Herbed Cottage Cheese * Roasted Asparagus, Beet and Quinoa Salad * Miso Tahini Asparagus Chicken Salad * Butternut Squash, Asparagus, and Quinoa Salad Jars * Asparagus, Snap Pea and Lentil Salad * Asparagus, Smoked Salmon and Potato Salad * Roasted Asparagus and Quinoa Salad with Parmesan Frico #asparagussalad #asparagussalads #thesaladwhisperer #saladrecipe #saladwhisperer #salad

2 weeks ago

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4/9

Roasted Carrot, Radish + Quinoa Salad with Miso Tahini Dressing
(Serves 2)

1 1/2 lb. carrots, peeled
1/2 lb. radishes
½ teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
Kosher salt
2 tablespoon grapeseed oil
1/3 cup raw sliced almonds
1/2 cup mint, coarsley chopped
1 cup cooked quinoa, room temperature or cooler
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Miso Tahini Dressing, recipe below

Preheat oven to 400° (F) and adjust rack to the middle position. Cut the carrots and radishes into ½ pieces on the bias. Prepare the spice blend by combining granulated garlic, smoked paprika, cumin, turmeric, and cinnamon with 1/2 teaspoon Kosher salt. Rub the carrots and radishes with the grapeseed oil and spice blend, then spread them evenly on a parchment paper covered half sheet pan (18 x 13). Roast for 28-30 minutes, flipping with a spatula halfway through.

When the carrots and radishes are done roasting, remove them from the oven and allow them to cool to room temperature. Turn the oven temperature down to 350° (F) and toast the almonds on a small sheet pan in oven until lightly colored and fragrant, about 10 minutes. Combine the carrots, radishes, quinoa, mint, lemon juice and 1 tbsp olive oil. Toss to combine and season to taste. Drizzle salad with miso tahini dressing and garnish with toasted almonds.

MISO TAHINI DRESSING

1 tbsp sweet white miso paste
1 tbsp seasoned rice wine vinegar
1/3 cup tahini
Cool water (1/4-1/2 cup)

Prepare the dressing by whisking the miso into the vinegar to dissolve. Whisk in the tahini. Add water, 1 tbsp at a time to reach the desired drizzling consistency.

#saladrecipes #saladwhisperer #saladdressing #saladrecipe #saladwhisperer

thesaladwhisperer

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Roasted Carrot, Radish + Quinoa Salad with Miso Tahini Dressing (Serves 2) 1 1/2 lb. carrots, peeled 1/2 lb. radishes ½ teaspoon granulated garlic ½ teaspoon smoked paprika ½ teaspoon ground cumin ½ teaspoon ground turmeric ¼ teaspoon ground cinnamon Kosher salt 2 tablespoon grapeseed oil 1/3 cup raw sliced almonds 1/2 cup mint, coarsley chopped 1 cup cooked quinoa, room temperature or cooler 2 tbsp lemon juice 1 tbsp extra virgin olive oil Miso Tahini Dressing, recipe below Preheat oven to 400° (F) and adjust rack to the middle position. Cut the carrots and radishes into ½ pieces on the bias. Prepare the spice blend by combining granulated garlic, smoked paprika, cumin, turmeric, and cinnamon with 1/2 teaspoon Kosher salt. Rub the carrots and radishes with the grapeseed oil and spice blend, then spread them evenly on a parchment paper covered half sheet pan (18 x 13). Roast for 28-30 minutes, flipping with a spatula halfway through. When the carrots and radishes are done roasting, remove them from the oven and allow them to cool to room temperature. Turn the oven temperature down to 350° (F) and toast the almonds on a small sheet pan in oven until lightly colored and fragrant, about 10 minutes. Combine the carrots, radishes, quinoa, mint, lemon juice and 1 tbsp olive oil. Toss to combine and season to taste. Drizzle salad with miso tahini dressing and garnish with toasted almonds. MISO TAHINI DRESSING 1 tbsp sweet white miso paste 1 tbsp seasoned rice wine vinegar 1/3 cup tahini Cool water (1/4-1/2 cup) Prepare the dressing by whisking the miso into the vinegar to dissolve. Whisk in the tahini. Add water, 1 tbsp at a time to reach the desired drizzling consistency. #saladrecipes #saladwhisperer #saladdressing #saladrecipe #saladwhisperer

2 weeks ago

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5/9

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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 Blanch Broccolini: 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 the water boils, add the 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. #thesaladwhisperer #saladrecipes #saladdressing #saladwhisperer #saladdressingrecipe

2 weeks ago

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6/9

LARGE BATCH PICCATA SAUCE
(Makes a little over 1 quart)

4 tbsp butter
2 tbsp minced shallots
garlic cloves, sliced
Kosher salt
5 tbsp flour (for gluten free, I recommend rice flour or a rice based flour blend)
4 cups of chicken broth (I highly recommend using a high collagen broth, like bone broth, that is thicker and more gelatinous rather than the thin broths you find sold in most cardboard containers. I buy my bone broth frozen from Whole Foods or in the refrigerated section at Trader Joe’s.)
zest of 3 small lemons (it seems like a lot I know, but it is what makes the sauce super lemony)
4 tbsp lemon juice
1 1/2-2 tbsp capers
black pepper
3 tbsp chopped parsley

Add the butter to the skillet, and place over medium heat. Add the shallot, garlic, and a pinch of Kosher salt and sauté until softened. Add the flour to the pan and stir to combine. Cook the flour/butter/shallot/garlic mixture for about 5-10 minutes, stirring frequently. You want the mixture to brown slightly, which will add color and flavor to the sauce, but take care not to burn the shallots and garlic. Raise the temperature to medium high and add the cold stock to the skillet in a slow steady stream, whisking continuously to incorporate stock into flour mixture. Whisking frequently, bring the sauce to a low boil to thicken. This should only take a few minutes. Once the sauce is thickened, add the lemon zest, lemon juice, and capers. Stir to combine and season with salt and black pepper to taste. Add the parsley and serve immediately. If you are making the sauce in advance, don’t add the parsley, cool to room temperature, then refrigerate uncovered until cooled completely. Then cover and use within 4 days or freeze if you like, for up to 3 months. To reheat, I recommend first defrosting overnight in the refrigerator, then bringing a small amount of chicken broth to a boil and whisking in the cold sauce over medium low heat.
#thesaladwhisperer #chickenpiccata #piccatasauce

thesaladwhisperer

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LARGE BATCH PICCATA SAUCE (Makes a little over 1 quart) 4 tbsp butter 2 tbsp minced shallots garlic cloves, sliced Kosher salt 5 tbsp flour (for gluten free, I recommend rice flour or a rice based flour blend) 4 cups of chicken broth (I highly recommend using a high collagen broth, like bone broth, that is thicker and more gelatinous rather than the thin broths you find sold in most cardboard containers. I buy my bone broth frozen from Whole Foods or in the refrigerated section at Trader Joe’s.) zest of 3 small lemons (it seems like a lot I know, but it is what makes the sauce super lemony) 4 tbsp lemon juice 1 1/2-2 tbsp capers black pepper 3 tbsp chopped parsley Add the butter to the skillet, and place over medium heat. Add the shallot, garlic, and a pinch of Kosher salt and sauté until softened. Add the flour to the pan and stir to combine. Cook the flour/butter/shallot/garlic mixture for about 5-10 minutes, stirring frequently. You want the mixture to brown slightly, which will add color and flavor to the sauce, but take care not to burn the shallots and garlic. Raise the temperature to medium high and add the cold stock to the skillet in a slow steady stream, whisking continuously to incorporate stock into flour mixture. Whisking frequently, bring the sauce to a low boil to thicken. This should only take a few minutes. Once the sauce is thickened, add the lemon zest, lemon juice, and capers. Stir to combine and season with salt and black pepper to taste. Add the parsley and serve immediately. If you are making the sauce in advance, don’t add the parsley, cool to room temperature, then refrigerate uncovered until cooled completely. Then cover and use within 4 days or freeze if you like, for up to 3 months. To reheat, I recommend first defrosting overnight in the refrigerator, then bringing a small amount of chicken broth to a boil and whisking in the cold sauce over medium low heat. #thesaladwhisperer #chickenpiccata #piccatasauce

3 weeks ago

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7/9

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER.

The ones shown in this carousel are:
• White Bean Herb and Feta Salad
• An Updated 3 Bean Salad
• White Bean & Fennel Salad with Cheesy Crumbs
• Green Bean Corn and Black Bean Salad
• Giardinera Farro and White Bean Salad
• Roasted Honey Nut Cabbage and Black Bean Salad

If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you!

#densebeansalad #beansaladrecipe #thesaladwhisperer

thesaladwhisperer

•

In light of the “dense bean salad” currently trending, it is my duty to share with you that there are 23(!) BEAN SALADS in my cookbook SALAD WHISPERER. The ones shown in this carousel are: • White Bean Herb and Feta Salad • An Updated 3 Bean Salad • White Bean & Fennel Salad with Cheesy Crumbs • Green Bean Corn and Black Bean Salad • Giardinera Farro and White Bean Salad • Roasted Honey Nut Cabbage and Black Bean Salad If you don’t yet have a copy, perhaps this will motivate you to add it to your collection. If you’d like the link to purchase it, comment BOOK and I’ll send it to you! #densebeansalad #beansaladrecipe #thesaladwhisperer

3 weeks ago

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8/9

Asparagus Artichoke and White Bean Salad with Burrata
(Serves 3-4)

1 pound asparagus, trimmed
2 cups white beans, rinsed and drained
12 oz. jar artichoke hearts in brine, drained
the zest of 1 lemon
White Balsamic Vinaigrette (recipe below)
8 oz. Burrata
Kosher salt
black pepper
Balsamic glaze (recipe below or store-bought)

Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add asparagus to boiling water and cook for 1 minute. Remove asparagus from water and plunge into ice bath. Drain asparagus, pat dry gently with a paper towel, then cut into 1/2 inch pieces. Prepare salad dressing and balsamic glaze if not using store bought. Coarsely chop artichoke hearts and add to a medium bowl. Add asparagus,
white beans and lemon zest to bowl. Add a few tablespoons of dressing to bowl and toss salad. Season salad to taste with Kosher salt and black pepper, adding more dressing, as needed. Plate salad and top with Burrata. Drizzle with balsamic glaze.

Dressing:
1 tbsp honey
1/2 tbsp Dijon mustard
3 tbsp white balsamic vinegar
6-7 tbsp extra virgin olive oil

Prepare dressing by whisking honey, Dijon, and white balsamic vinegar together, then drizzle in olive oil. Season to taste.

Balsamic Glaze

1/4 cup balsamic vinegar
1 tbsp sugar

Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.

#thesaladwhisperer #saladrecipes #saladdressing #densebeansalad #beansalad

thesaladwhisperer

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Asparagus Artichoke and White Bean Salad with Burrata (Serves 3-4) 1 pound asparagus, trimmed 2 cups white beans, rinsed and drained 12 oz. jar artichoke hearts in brine, drained the zest of 1 lemon White Balsamic Vinaigrette (recipe below) 8 oz. Burrata Kosher salt black pepper Balsamic glaze (recipe below or store-bought) Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add asparagus to boiling water and cook for 1 minute. Remove asparagus from water and plunge into ice bath. Drain asparagus, pat dry gently with a paper towel, then cut into 1/2 inch pieces. Prepare salad dressing and balsamic glaze if not using store bought. Coarsely chop artichoke hearts and add to a medium bowl. Add asparagus, white beans and lemon zest to bowl. Add a few tablespoons of dressing to bowl and toss salad. Season salad to taste with Kosher salt and black pepper, adding more dressing, as needed. Plate salad and top with Burrata. Drizzle with balsamic glaze. Dressing: 1 tbsp honey 1/2 tbsp Dijon mustard 3 tbsp white balsamic vinegar 6-7 tbsp extra virgin olive oil Prepare dressing by whisking honey, Dijon, and white balsamic vinegar together, then drizzle in olive oil. Season to taste. Balsamic Glaze 1/4 cup balsamic vinegar 1 tbsp sugar Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools. #thesaladwhisperer #saladrecipes #saladdressing #densebeansalad #beansalad

3 weeks ago

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9/9

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