Tag: salad

‘Everything’ Salad — The Skinny Fork by Gordon Ramsay

'Everything' Salad — The Skinny Fork



This ‘Everything’ Salad is just that, everything. It’s based off the famous ‘’Everything’ bagels that are known for their ‘everything’ seasoning that you can now buy at just about any grocery store. While I’m not generally a fan of croutons, I decided to grab some of the bagels and use them to make croutons for the salad. That paired with a homemade dijon dressing and some cream cheese makes for one great salad.

I decided to leave this salad meatless, making it a great option for a meatless Monday meal, but feel free to add some chicken or whatever other protein you might enjoy to the salad. This salad would also be great for a meal prep lunch box. Make it ahead of time and enjoy through the week!

Coconut Chicken Salad with Mango by Gordon Ramsay

Coconut Chicken Salad with Mango



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

For an appetiser that’s bursting with freshness and packed full of flavour, you can’t go past these Asian inspired lettuce cups with coconut milk poached chicken and mango salad. Poaching chicken breast in lemongrass-coconut milk ensures that it’s tender, moist and flavourful. With sweet juicy mangoes and a sweet tangy lime dressing, this salad will be a guaranteed hit with your family.

Dressing Salad
  • 1 tbsp Peanut oil
  • 1 tbsp Olive oil
  • 1 tbsp Honey
  • 1 tbsp Fish sauce
  • 3 tbsp Fresh lime juice
  • 2 Chicken breast, boneless and skinless
  • 1 tbsp Lemongrass paste (or 1 stalk fresh lemongrass)
  • 400 ml Light coconut milk
  • 1 Ripe, but firm mango, peeled, stone removed, cubed
  • 1 tbsp Fresh lime juice
  • 1 tsp Lime zest
  • 1 Spring onion, chopped
  • 1 tbsp Cilantro or parsley leaves, chopped
  • 1 Red chilli pepper, thinly sliced
  • Sea salt and black pepper to taste
  • Lettuce leaves
  1. Stir the dressing ingredients together in a small bowl or a glass. Chill until ready for use.
  2. Place the chicken breast, lemongrass paste and coconut milk in a saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 8-10 minutes or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
  3. Remove chicken from the pan and coarsely shred the chicken. (the poaching coconut liquid can be used to cook rice or bake bread) Place them in a bowl together with the mango, lime juice, zest, spring onion, cilantro or parsley and chilli pepper. Combine and season.
  4. Arrange the lettuce leaves on a serving platter. Fill with spoonfuls of salad and drizzle over the dressing.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Stacked Pear Salad by Gordon Ramsay

Stacked Pear Salad



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This simple salad has a perfect mix of bitter peppery arugula, creamy, pungent blue cheese and crunchy walnuts dressed in a sweet tangy vinaigrette and nestled in layers of juicy, sweet Conference pears. The star of this Autumn salad is a whole pear that’s been sliced and stacked – a fun way to make salads more exciting and tempting. Devour this salad as a light meal or serve it alongside grilled steak or fatty salmon.

Dressing
  • 2 Conference pears, ripe yet firm
  • 1/2 Lime, juiced
  • 100 g Arugula leaves
  • 80 g Walnut halves, toasted
  • 100 g Gorgonzola, cut into smaller triangles or crumbled
  • 3 tbsp Olive oil
  • 1 tbsp Walnut oil
  • 1 tbsp White balsamic vinegar
  • 1 tsp Maple syrup
  • 1 tsp Dijon mustard
  • 1 clove Garlic, finely minced
  • Salt and black pepper to taste
  1. Slice each pear horizontally into 4-5 slices depending on the size, retaining the core and stem. Toss the pears with freshly squeeze lime juice to keep them from browning.
  2. In a bowl or glass jar, mix together olive oil, walnut oil, vinegar, maple syrup / honey, Dijon mustard and minced garlic. Taste and season with salt and pepper.
  3. Place arugula, toasted walnuts and blue cheese in a salad bowl. Drizzle some prepared dressing over and gently toss to coat.
  4. Assemble the pears on individual plates, with the arugula salad in between each slice. Drizzle a bit of vinaigrette over the pear and serve.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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