I LOVE these incredible tomatoes! The longer they sit, the better they get! At least one night in the fridge before you eat them is best, although they’re good right away too. I learned how to make these when I took a Bistro Boot Camp at the CIA local campus.
I discovered this salad at one of my current favorite NYC restaurants – a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
A great spinach salad anytime of year for lunch or dinner! Topped with a tangy Blueberry Balsamic Sauce.
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
Lay off the lettuce and switch things up for your next salad! This Orange Fennel Salad from Helen Greek Food and Wine has two kinds of orange, pomegranate seeds and even more goodness…
A red quinoa salad, highlighted by citrus and pistachios, a dish that is both gluten-free and vegan.
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.
Tender Brussels Sprouts sprinkled right in to this sizable Caesar, alongside dried cranberries, candied almonds with freshly grated Parmesan. From Executive Chef Brady Cohen at Salty Sow. Enjoy!
This kale and quinoa salad couldn’t be easier to throw together! Toss the ingredients into a large pan, heat, then chill before serving. A super healthy fixing from my friends at FOND bone broth.
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
Baby Octopus from Spain on a supremely fresh Heirloom Tomato salad with English Cucumbers and Italian Parsley. Many thanks to Groomer’s Seafood for the recipe!
Cold & creamy crawfish salad good on a fresh baked sub or all by itself! This recipe comes from the fine folks at Texas’ oldest brewery, Saint Arnold in Houston.
Add roasted beets to this harvest salad and watch it boogie! A fabulous addition to your autumn table, topped with fresh mozzarella, pesto and balsamic.
Fresh figs and haricots verts from the Jordan garden are a big sign that fall has arrived! This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Chardonnay.
A vibrant, zesty apple-jicama slaw from Central Market that also doubles as a fabulous side salad. Fresh- with tons of crunch!