Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely. Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap. Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.
Time 20m Yield 10-12 servings. Number Of Ingredients 16 Steps:
In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well. Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl. Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Time 35m Yield 14 Number Of Ingredients 15 Steps:
Cook and drain pasta as directed on package. Rinse with cold water; drain. In large bowl, mix pasta and all remaining salad ingredients. In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper. Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.
Time 1h15m Yield 9 Number Of Ingredients 13 Steps:
In tightly covered container, shake all vinaigrette ingredients until well blended. In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Time 20m Yield 8 servings Number Of Ingredients 9 Steps:
Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper. Sprinkle the salad with the chives, shallot and flaky sea salt.
Time 20m Yield 3 to 5 servings Number Of Ingredients 13 Steps:
Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together. Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette. In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine tomatoes, peppers, cucumbers and onion in a medium bowl. In a small bowl whisk garlic, olive oil and vinegar until blended. Pour dressing over vegetables, toss lightly and season with salt and pepper.
Time 10m Yield 8-10 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.
Time 25m Number Of Ingredients 10 Steps:
Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.
Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and bread cubes on a baking sheet; toast until nuts are aromatic and bread is dried and barely golden, about 7 minutes; set aside. In a large bowl, combine tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over lettuce garnished with remaining almonds.
