VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Provided by Andy Baraghani
Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
- Serve pork with salad and lime wedges.
SOFT HERB SALAD
In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.
Provided by Julia Moskin
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 6 to 8 servings (can be doubled)
Number Of Ingredients 12
Steps:
- Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
- Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
- When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
CREAMY FRESH HERB SALAD DRESSING
I started an herb garden this spring and made cuttings to get the plants more sun. Thus, I had to quickly find a way to use the fresh herbs, or freeze them. This dressing works great with salad greens, and if you are like me, you are not beneath looking for a snack in the middle of the night, armed with saltine crackers to dip into something.
Provided by thepetnanny
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so.
HERBED PASTA SALAD
This simple pasta salad gets loads of flavor from garlic-infused olive oil and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
- Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
- Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
ALL-STAR HERB SALAD
Steps:
- In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
- Variation:
- The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.
FRESH ITALIAN HERB DRESSING
I started with a recipe from Martha Stewart Living magazine, then added more herbs, vidalia onion, and Parmesan cheese. This is wonderful!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 18
Steps:
- Whisk garlic, sugar, mustard, grated onion, salt and pepper, red pepper flakes, vinegars, and lemon juice in a medium bowl.
- Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified.
- Whisk in herbs, celery seeds, and Parmesan cheese.
- season with extra salt and pepper.
- Refrigerate in an airtight container up to 1 week. Enjoy!
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