AwesomeBites

Tag: Salad

  • Broccoli, Bacon and Onion Salad

    Broccoli, Bacon and Onion Salad

    5 cups broccoli florets (from about 1 large bunch)

    • 8 slices bacon
    • 2/3 cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 cup chopped red onion
    • 1/2 cup toasted salted sunflower seeds
    • 1/2 cup raisins (optional)
    • 1/2 cup diced turkey or ham (optional)

    Preparation

    Cook broccoli in medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain well. Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon. Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)  If you are feeling in a hurry you can also use vadalia onion dressing or Champagne Vingarette.

    Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.

  • Grilled Bread and Tomato Salad

    • 1/2 cup (1 stick) unsalted butter
    • 2 garlic cloves, minced
    • 8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
    • 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
    • 1/4 cup minced red onion
    • 1/3 cup fruity extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh tarragon
    • 1/2 teaspoon kosher salt
    • 7 or 8 grindings black pepper

     

    Preparation

    1. Place a small saucepan over medium heat and add the butter. When it’s about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.

    2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

    3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.

    4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.