lettuce

Salad for Breakfast recipe | Epicurious.com

eggs

kosher salt,

sugar

turmeric

unseasoned rice vinegar

crunchy vegetables (such as cucumbers and radishes)

sweet onion, very thinly sliced

feta,

extra-virgin olive oil,

sourdough bread, toasted, cooled

lettuce leaves,

Ground sumac (for serving)

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

The Best Caesar Salad Recipe

garlic, minced (about 2 teaspoons)

hearty bread,

Parmesan cheese

salt and black pepper

(15 milliliters) juice lemon

anchovies (see note)

(5 milliliters) Worcestershire sauce (see note)

(80 milliliters) canola oil

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

<p>Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!</p>


Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

soy sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z&=domain=taste

F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Smoked Tofu Larb With Lemongrass

(or more) fresh lime juice

Tbsp. palm brown sugar

(or more) chile powder

glutinous rice

vegetable oil

shallots,

lemongrass

Tbsp. black sesame seeds,

herbs

Tender lettuce leaves (for serving)

This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice in a pan until it’s golden and deliciously fragrant, then grind in a spice mill until it’s the consistency of coarsely cracked black pepper. Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or just another batch of larb.

Bon Appétit

Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside.

Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely grind. Set rice powder aside. Wipe out pan.

Heat oil in same pan over medium. Cook shallots and lemongrass, stirring often, until softened, about 4 minutes. Scrape into bowl with reserved dressing.

Add tofu, 2 Tbsp. sesame seeds, and reserved rice powder to bowl and gently toss to combine. Season with salt and add more chile powder and lime juice if needed.

Stir herbs into larb and serve with lettuce leaves and more sesame seeds for assembling.

Use the best tomatoes. Put away the fancy bread. And most importantly: Don't f&%k with it.

The Best BLT Sandwich Recipe (Bacon, Lettuce, and Tomato)

thick-cut, naturally cured bacon (see note)

sandwich bread,

(30 milliliters) homemade or store-bought mayonnaise (see note)

iceberg lettuce (see note)

tomato

Coarse sea salt,

black pepper

Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.

Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.

Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.

Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.

This recipe is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like.

Anything-Goes Green Goddess Salad

mayonnaise

Tbsp. olive oil

Tbsp. capers

garlic

Kosher salt

lemons, divided

tuna

celery

avocado

Bibb, butter, romaine, or iceberg lettuce

Potato chips (for serving)

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like, which means you're never more than a whiz away from a batch. Mix it into shredded poached and chilled chicken breasts, high-quality canned tuna, chickpeas, or boiled-and-chopped eggs.

Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise,  ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.

Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.

If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.

Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.

Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.

Cut 1 ripe avocado in half. Remove pit, scoop flesh out of skin, and cut into ½"-thick wedges.

Separate leaves of 1 head Bibb, butter, romaine, or iceberg lettuce. Wash and dry leaves thoroughly.

To serve, place bowl of salad and reserved dressing on a platter and arrange lettuce, avocado wedges, and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper.

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

brown sugar

soy sauce, divided

fish sauce

black pepper,

white vinegar

water

red onion,

watercress

roma tomatoes, sliced

cilantro,

white rice, cooked,

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In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.

Chicken Katsu Sandwiches

bread-and-butter pickles

all-purpose flour

cayenne pepper

garlic powder

panko (Japanese breadcrumbs)

chicken

(or more) extra-virgin olive oil

milk bread

Shredded iceberg lettuce (for serving)

Combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt; set aside.

Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ¼ cup hot sauce in another medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small rimmed baking sheet.

Heat oil in a large skillet over medium-high until shimmering. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack.

Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. Preheat your baking sheet for extra insurance against sticking and to keep the sesame seed crust clinging tightly to the crisp skin.

Whole Fish Ssam

scallions, thinly sliced on a diagonal, divided

garlic cloves, 4 thinly sliced, 1 whole

serrano chiles, thinly sliced, divided

sesame seeds

doenjang (Korean soybean paste)

Tbsp. gochujang (Korean hot pepper paste)

Tbsp. honey

Tbsp. unseasoned rice vinegar

radishes, trimmed, halved

Kimchi, cooked white rice, and lettuce (for serving)

Line a rimmed baking sheet with parchment paper and coat evenly with 1 Tbsp. oil. Place rack in middle and top third of oven and set baking sheet on middle rack. Preheat oven to 375°.

Whisk egg white, a pinch of salt, and 1 tsp. water in a small bowl until frothy. Pat fish dry inside and out with paper towels. Season fish all over, including cavity, with salt. Stuff cavity with one fourth of scallions, half of sliced garlic, and half of chiles.

Place fish on a large plate or another rimmed baking sheet, brush with egg white mixture, and sprinkle with 2 Tbsp. sesame seeds, patting gently to adhere. Turn over and repeat on opposite side, with egg white and another 2 Tbsp. sesame seeds. Transfer fish to preheated baking sheet, drizzle with 1 Tbsp. oil, and season with more salt. Bake until mostly cooked through and the tip of a paring knife easily slides through flesh, 20–25 minutes.

Meanwhile, toast remaining 2 tsp. sesame seeds in a small skillet over medium-high heat until golden and fragrant, about 4 minutes. Transfer to a medium bowl and add doenjang, gochujang, honey, and remaining 1 Tbsp. oil. Finely grate in 1 garlic clove and whisk to combine. (This is your ssamjang.)

Whisk vinegar and 2 Tbsp. ssamjang in a large bowl. Add radishes and remaining sliced scallions, garlic, and chiles. Toss to combine.

Remove fish from oven; heat broiler. Broil fish on top rack until sesame seeds are golden, about 4 minutes. Remove fish from oven and gently turn over by sliding fish to one side of baking sheet and using parchment and a fish spatula to turn it. Season other side of fish with more salt and broil until sesame seeds are golden, about 3 minutes. Transfer fish to a platter and serve with ssamjang, radish salad, kimchi, cooked rice, and lettuce for making wraps.

Bright and colorful, Mediterranean Chopped Salad has the power to convert even the pickiest eater into a salad lover with one forkful. Bursting with fresh Greek salad flavors and loaded with crunch, it’s a total game-changer.

Mediterranean Chopped Salad Recipe

olive oil

red wine vinegar

garlic (minced)

oregano

Salt and black pepper

hothouse cucumber (halved lengthwise and chopped (see notes))

red onion (thinly sliced)

grape tomatoes (halved lengthwise)

(15 ounce) can chickpeas (drained and rinsed)

Kalamata olives (halved lengthwise)

feta cheese (cubed)

In a large bowl, whisk together olive oil, vinegar, garlic, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). To the dressing, red onion and cucumber and toss to combine. Let marinate for 20 minutes.

Add lettuce, tomatoes, and chickpeas and toss to combine. Sprinkle with olives and feta cheese.

https://content.jwplatform.com/videos/0rcqjg41.mp4

Mediterranean Chopped Salad -Culinary Hill

Turkey and bacon sandwiches are always good—but they're even better when you add PHILADELPHIA Garlic &amp; Herb Cream Cheese Spread.

Tuscan Club Sandwich

ciabatta sandwich roll (3 inch), split

Tbsp. PHILADELPHIA Garlic & Herb Cream Cheese Spread

Tbsp. KRAFT Tuscan House Italian Dressing

lettuce leaf

OSCAR MAYER Bacon

Spread top half of roll with cream cheese spread; spread bottom half of roll with dressing.

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