Salads

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
While the old standby of fried calamari can be a wonderful dish, what one usually gets in a run of the mill restaurant are rubbery, underseasoned, overbreaded,  tasteless poor cousins of the real deal. On the other hand, grilling them is much easier, less labor intensive, less costly (all the frying fat) and, let’s be honest, damn near impossible to screw up by a normal person with even just a tiny bit of talent for cooking. Grilled squid/calamari are also a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both. 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
Read about my lunch in the Key’s last Sunday at the bottom of this page 🙂
>
>
>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>

Grilled Calamari Salad With Frisee And Israeli Couscous

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>

This is what Florida / Miami living is all about
We want fresh seafood – let’s take a quick trip to have lunch in the Keys.
First stop Key Largo for stone crab claws appetizer at the “Key Largo Fisheries”, then on to Isla Morada for a beautiful sunset and blackened mahi mahi main course, washed down with a couple of brewsky’s while listening to live rock music right on the beach at my favorite Florida beach bar, “Loreley”.
Life is Good !
If you think seafood is cheap around here –
10 claws on paper baskets (only self service) = $ 120.00, sauce and tax extra 
Paradise sure has its price 

>
>

>
>
>
>
>

Advertisements

Seafood Salad….(Worthy Of The Holidays)

>

Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

>
>
Before I went to get some last-minute shopping done this morning, I contemplated my probable food-intake for the next two days. It downed on me that if I don’t want to gain at least 10 lbs over the holidays, I must offset the gluttony with sensible breakfasts and luncheons, so I started today with this simple and light salad;
.
“Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa”
>
>
P.S.
For seafood salads, I always like to “refresh” refrigerated seafood in a mixture of room temperature-water, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in liquid for ten minutes)
For all hot dishes, I like to “refresh” refrigerated seafood in a mixture of room temperature-whole butter, lemon juice, garlic paste, kosher salt and cayenne pepper. (Keep in butter for ten minutes)
>
Bon Appétit !   Life is Good !
>
>
Mix romaine lettuce, cucumbers and rainbow grape tomatoes with a simple honey/mustard vinaigrette, plate on serving platter.
Top with pomegranate seeds, blueberries and mango, refresh seafood according to instruction on this page.
Top with seafood.
Drizzle with avocado dressing/salsa.
Serves – well, that depends entirely on you.  🙂   (This one was just the perfect sized meal for Bella and me)
>
Avocado Salsa/Dressing Recipe:
In a food processor, blend 1 cup honey/mustard vinaigrette and juice from 1 lime with meat from 1 to 2 ea Hass(Haas) Avocado (depending on size) until smooth, stir-in 1 tblsp finely chopped cilantro.
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Seafood  on  ChefsOpinion
>
>
>

Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

>

Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

>

Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

>

Romaine Lettuce With Shrimp, Mussels, Crab Claws, And Fruits, Dressed In Avocado Salsa

>

I could eat just the salad on its own……….

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>
>
The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
.
P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Liver  on  ChefsOpinion
>
>
>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>

Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette (Ensalada alla Via Candia)

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>
>
And suddenly,  Ensalada Caprese  has strong competition …….. !!!
(The clear winner in my book :  Ensalada alla Via Candia ) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Gnocchi alla Via Candia  on  ChefsOpinion
>
Click here for more  Salad  on  ChefsOpinion
>
<
White Balsamic Vinaigrette Recipe And Serving Suggestion:
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, a dash of Maggi seasoning, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.

>
>

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>

Tomato, Gorgonzola, Anchovies And Onion Salad In White Balsamic Vinaigrette

>
>
>

Preparation :
Please follow the visual instruction.
To enlarge pictures and read instructions, click on pictures.

>
>
>

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>
>
Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
>

>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Octopus  on  ChefsOpinion
>
>
>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce & Marinated Octopus

>

Butter Lettuce

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Tomato & Parmigiano Reggiano Salad

>

Tomato & Parmigiano Reggiano Salad

>
>
Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan).  🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Tomato & Parmigiano Reggiano Salad

>

Tomato & Parmigiano Reggiano Salad

>


>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  – 
MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>
>

Salad Days Are Here To Stay……….”Carlo’s Salvation”

>

Salad Days Are Here To Stay……….”Carlo’s Salvation”

>
>
A couple of days ago I skype’d with my friend Carlos in Argentina. He informed me that he has decided to practice a healthier life style from here on.
As part of his new lifestyle, he intends to be eating lot’s of veggies and salads. However, he’s big worry is that salads and veggies are “boring” and “not real meals”.
Well, I put his mind at ease and we talked for nearly an hour about the huge variety of veggies and salads, the myriad of recipes, different ways of preparation and the endless number of combinations possible.

I also reminded him that a salad or vegetable dish can include healthy options of protein, such as poultry, seafood, game, any kind of lean meat, etc, etc.
I further reminded him that if he fancy’s a dish that he likes which has an ingredient he’d rather not eat (bacon?), he can either just substitute it with something more to his liking, or just omit it.
Furthermore, for a large variety of healthy suggestions and inspirations, there is always
HANS’ LIGHTER, HEALTHIER COMFORT FOOD” 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
Click here for  Raspberry Vinaigrette Recipe
>
>
>

Salad Days Are Here To Stay……….”Carlo’s Salvation”

>

plate the salad on a large serving platter, add 1 cup daikon radish sprouts, drizzle sprouts with EVO

>

Salad Days Are Here To Stay……….”Carlo’s Salvation”

>

Salad Days Are Here To Stay……….”Carlo’s Salvation”

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO
 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Haricots Verts En Salade

>

Haricots Verts En Salade

>
>
There is “Bean Salad” – and then, there is THIS “Bean Salad”!  🙂
Whether enjoyed as a snack, appetizer or main course – this bean salad ticks off all the marks for a wonderful salad: Beautiful, tasty and satisfying.
What else could you ask for from a salad? 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Haricots Verts En Salade

>

Haricots Verts En Salade

>

Haricots Verts En Salade

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for  
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

>

Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

>
>
As loyal readers of ChefsOpinion, by now you know of my love of innards and lesser cuts of animals – feet, heart, necks, liver, tails, kidneys, tripe, marrow, tongue,etc.
I fully understand that not everybody is a fan, but on the other hand, many people are.
Today’s featured salad contains chicken gizzards, which are always a special treat for me. (If you prefer another part of the chicken, such as breast or leg, go right ahead – the taste will be nearly the same, but of course you’ll loose-out on the texture). The length of the cooking time of gizzards is VERY important – too short and thy will be too tough to enjoy, too long, and the wonderful texture will be gone and you will be left with hopeless crap. Usually, they will need about one to two hours of simmering or braising before frying or sauteing (Or saute them first, then braise one to two hours). Either way, if you are one of the many folks who love them, the time and effort is well worth the time 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Tarragon Vinaigrette Recipe
>
Click here for more  Gizzards  on  ChefsOpinion
>
>
>

Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

>

Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

>

Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette. With Chili Gizzards & Honey Garlic Yogurt)

>

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>
>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>
>
This beautiful, tasty salad proofs once again that healthy food does not have to be ugly, tasteless or boring !
On the contrary, when looking at this lovely salad, who would not love to have a portion (or two) of this beauty right now ? 🙂
.

P.S.

As usual, use the best crabmeat you can afford.
Or, in a pinch, use kani kama, or substitute the crabmeat with shrimp, lobster or even diced roast- or sauteed chicken.

>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
Honey/Mustard Vinaigrette Recipe :
.
1/4 cup white balsamic vinegar
1/2 cup EVO
1/4 cup organic honey
2 tablespoons dijon mustard
Kosher salt and cayenne pepper to taste
.
Whisk all ingredients until emulsified.

>
>
>
>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>

Crabmeat, Baby Arugula, Avocado, Egg And Grape Tomato Salad In Honey/Mustard Vinaigrette

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE
>
>
>
>
>