RICH AND CHARLIE'S SALAD
Make and share this Rich and Charlie's Salad recipe from Food.com.
Provided by mydesigirl
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all salad ingredients together.
- Mix dressing together.
- Toss and serve.
RICH AND CHARLIE'S SALAD RECIPE - (3/5)
Provided by margiekyle
Number Of Ingredients 11
Steps:
- Mix dressing and refrigerate a couple hours. Mix salad ingredients and refrigerate. (I mix salads in a small trash bag) When ready to serve, add dressing to bag (or bowl) and mix thoroughly. Shake some parmesan on top for serving.
RICH & CHARLIE'S SALAD (COPYCAT)
This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.
Provided by Post Time
Categories < 4 Hours
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix and toss the salad ingredients.
- Mix the dressing, add to salad and toss.
- Let stand in the refrigerator for 2-3 hours before serving.
RICH AND CHARLIE'S SALAD (ST. LOUIS)
Steps:
- Mix dressing together and chill for several hours. Put lettuce into large bowl, add remaining ingredients and toss. Just before serving, toss salad with dressing. (I don't use all the dressing)
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
SPRING GRAIN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
RESTAURANT-STYLE HOUSE SALAD
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Provided by BEBBEE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g
ICEBERG SALAD WITH ITALIAN DRESSING
If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Provided by Chris Morocco
Categories Bon Appétit Salad Mozzarella Onion Oregano
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
- Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you'll probably have some extra) and top with more black pepper.
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