Tag Archives: salad recipe

Chef Lauren’s Asian Pear Slaw

This Asian Pear Slaw recipe from Chef Lauren pairs perfectly with her previous recipe, Spicy Sticky Ribs. Whether you are craving a delicious light meal or you need a side salad to serve with your main course this recipe will do the trick!

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Ingredients for Slaw:

2 cups shredded napa or savoy cabbage

2 cups shredded radicchio or red cabbage

1 Asian pear, sliced into bite-size pieces

1/2 Persian cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks (about 1 cup)

1 Serrano, jalapeño or red chili, cut into thin slices

Chopped salted peanuts

Fresh torn cilantro and basil

2 teaspoons sesame seeds black or white (optional), toasted

Ingredients for Peanut Dressing:

1/3 cup peanut butter natural creamy or smooth

2 tablespoons lime juice

3 tablespoons honey or pure maple syrup

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce low sodium

1 teaspoon Sesame oil

1 teaspoon sriracha

1/2 teaspoon ginger minced

1 clove garlic roughly chopped

1 tablespoon water

Directions: 

Salad:

In a large bowl, add all salad ingredients except peanuts and sesame seeds; cabbage, radicchio, cucumber, carrot, pear, cilantro, mint, and Serrano. Set aside while you make the dressing.

Peanut Dressing:

In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

To Serve:

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with toasted sesame seeds and roasted peanuts. Enjoy!

 

 

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

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Chef Rod Knight’s Confit de Thon (Tuna Confit) Recipe

tuna1This week’s recipe comes from our December Chef of the Month: Chef Rod Knight! These extremely fresh ingredients and step-by-step directions will make anyone hungry!

Ever wonder how canned tuna is made? Well, here you go… There’s no salt in this recipe, that’s because salting the fish during the confit process will yield a different texture.

 

What you’ll need:

¼ – ½ lbs. filet of tunatuna2

3 or 4 sprigs of thyme

Garlic

Shallots

Whole black peppercorn

Green onion

Olive oil

 

Directions:

1. Cut tuna into smaller more workable chunks that will fit into a large skillet.

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2. Trim green onions, quarter shallots, slice garlic cloves in half to expose surface area and aid in flavor extraction.

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3. Add ingredients to a skillet large enough to fit all ingredients. Heat on medium until you start to see rapid bubbles.

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4. Turn down the heat to low add tuna.

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5. Baste the tuna with the oil as its cooking. It’s important to note here that you can cook the tuna to your preference – med rare, med, well, that’s completely up to you.

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6. Once the tuna is done to your likeness transfer to a container as it must be stored 24 hours before use. Cover making sure the plastic wrap if flush with the oil and fish, refrigerate overnight.

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We hope you enjoyed the first recipe from Chef Rod Knight, check back next week for another recipe from our Chef of the Month. Share this fresh dish with your friends and family at your holiday potlucks or parties!

National Salad Month

Did you know that May is National Salad Month? That doesn’t mean you should just go out and have one salad and call it a day (or month). It means we need to start thinking and eating healthier, and a great way to do that is by incorporating more salads into our diets. Now, everyone and their grandmother knows how to make a salad. But the question is, do you know how to do it right? Here are some tips for making a healthy, yet delicious salad that will be nutritionally balanced as well as satisfying.

  1. Start with the base of your salad. Many people will just go out and pick up a head of iceberg lettuce (I am guilty of this), but don’t realize that there are other options that are both healthier and tastier. Try switching it up and using romaine or even spinach, and toss in some arugula or radicchio for an extra burst of flavor. Of course, not every salad has to use lettuce (fruit salad, pasta salad, potato salad, egg salad, etc.), but we’re going the traditional route here.
  2. In order to make a satisfying meal, you’ll probably need some protein thrown in. You can try grilled chicken, tuna, hard boiled eggs, nuts, or even tofu to spruce up the meal. Whatever your preference, just be sure to use moderation (as this is supposed to be a healthy dish). Without a good source of protein, you’re just going to be hungry again in 30 minutes, which would defeat the purpose of eating healthier.
  3. Add some veggies for flavor and nutrients. While most people will go straight for the tomato, onion or cucumber, bell peppers, avocado, carrots and radishes offer an additional punch of flavor into the mix, and make for a healthier dish.
  4. Fruit can be a great addition to any salad, as long as you have your flavors complementing each other. Strawberries, apples, orange slices, kiwi, cranberries, raisins, pineapple, raspberries and many others can transform a salad from “Meh” to “Mmmm!” in seconds, and happen to be full of essential vitamins.
  5. My favorite part of any meal that I cannot live without is… you guessed it, cheese! Depending on the flavor you’re trying to go for, there are many different types of cheese to add to a salad. But don’t go overboard – remember you’re trying to be healthy, after all! You can try feta, parmesan, goat, blue, gorgonzola, and so many more delicious cheeses that make my mouth water just thinking about them!
  6. Finally, the pièce de résistance, the thing no salad can be complete without: a good (low-fat) dressing. One approach is to simply go to the store and pick up your favorite salad dressing and be done with it. But, if you want to go all the way, you can make your own using some of the ingredients that you already have in your fridge. A good place to start is to use a vinaigrette and flavor it with fruit juices, and add some herbs for some extra zest. There are many different ways to make your own dressing (I’ve seen, olive oil, basil, garlic, balsamic vinegar, salt and pepper, and many more ingredients used to make the perfect dressing for your taste), so play around with different ingredients until you have the consistency and taste you want.

Who knew salads could be so delicious when made the right way? We encourage you to try this out this month, and make a salad differently than you’re used to. Use some ingredients that you wouldn’t think would go well together. Experiment and come up with a new recipe for a great salad. And don’t forget to wear your chef coat while you’re cooking! Bon Appétit!

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