Salads

Haricots Verts En Salade

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Haricots Verts En Salade

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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? 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Haricots Verts En Salade

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Haricots Verts En Salade

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Haricots Verts En Salade

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

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

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

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

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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 🙂
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Bon Appétit !   Life is Good !
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Click here for  Tarragon Vinaigrette Recipe
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Click here for more  Gizzards  on  ChefsOpinion
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Salade De Gésiers (Romaine and Red Onions In Tarragon Vinaigrette, With Chili Gizzards & Honey Garlic Yogurt)

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

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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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

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

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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 ? 🙂
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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.

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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Honey/Mustard Vinaigrette Recipe :
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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
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Whisk all ingredients until emulsified.

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

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

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

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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE
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Arugula & Crab Salad In Yogurt Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Lately, I eat a lot of salad as a main course, any time of the day, even for breakfast if I have leftovers from the previous day.
The key to a great leftover salad to enjoy the following day is to look at the total quantity of all ingredients BEFORE you add the green leaves and dressing, then set them aside separately, cover airtight and store in the fridge overnight, so that the leaves will not wilt and the salad does not get soggy. Only mix and add the finishing touches to the salad you can actually eat for the one meal you’re about to have.
Seems logical enough, but sometimes when everything looks so tempting and delicious, the eyes are bigger than the stomach and we are stuck with a beautiful salad that will turn messy in just a short while 🙂
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Bon Appétit !   Life is Good !
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P.S.
Use any type of crabmeat that suits your taste buds and wallet, or substitute crabmeat with lobster, crayfish, shrimp or scallops.
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Click here for more  Crab  on  ChefsOpinion
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Click here for more  Salad  on  ChefsOpinion
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Yogurt Dressing Recipe :

2 tablespoons fresh lemon juice
1/2 teaspoons sugar
1/4 teaspoon garlic paste
1/2 cup plain whole milk Greek yogurt
1/4 cup EVO
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon chopped oregano (or 1 pinch dried oregano)

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Combine all of the ingredients in a bowl and whisk ’til smooth.

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Once in a while, my neighborhood fishmonger receives an overnight delivery of fresh-caught, never frozen salmon. He usually leaves me an e-mail message the same morning, so by noon I’ll have salmon in my kitchen which happily swam in the ocean or stream just one or maybe a couple of days before that. Ahhh, the wonders of our modern times 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salmon  on  ChefsOpinion
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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salad Of Endive & Chili Chicken

 

Salad Of Endive & Chili Chicken

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This was such a pleasant salad to enjoy early in the day.
The colors, flavors and lightness of its ingredients brightened the rest of my day and gave me a wonderful, guilt-free lunch. (I am still working on losing some of the many pounds I added while in Argentina.
So far it’s going well, 13 lbs in about one month, while always eating good and plenty. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Salad Of Endive & Chili Chicken

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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See you again in 2018……….

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Dear Friends,
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.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
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Bon Appétit !   Life is Good !
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pièce De Résistance – Salade “l’Italien”

 

“The Italian”

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During the past three weeks, I have lost the 15 lbs I had gained during my trip to Europe. Although I eat what I want every day, my choices are guided by common sense. I do eat starch and protein, but the portions are a lot smaller than one would usually find on my table. On the other hand, I eat LOT’S of fruit, veggies and of course, salad.
Usually, when we think of salad, a wedge of lettuce or some tossed leaves come to mind. But, if the salad is the mainstay of a day’s worth of nutrition, it has to be more complex, filling and satisfying, such as this here beauty 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on ChefsOpinion
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Click here for  Italian Vinaigrette Recipe 
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“The Italian”

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“The Italian”

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top with 3 oz of shaved Parmigiano Reggiano

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grind black pepper to taste on top of “The Italian”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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After a recent bout of gluttony during my month in Europe, I have to lose at least the 15 lbs I gained, and if I continue on my present path of eating and drinking sensibly, maybe even shedding at least 20 lbs in the first month, and another 15 during the second month.
So far I have lost 13 lbs since my arrival 15 day’s ago. 🙂
I am not on a diet, just eating less in general, smaller portions and instead of 2 or 3 large meals a day, only one, with lot’s of fruit and tiny snacks in between. Other than that, I basically eat what I feel like. Pasta (tiny portions), rice (tiny portions), potatoes (tiny portions). Meat and seafood (large portions), fruit (large portions) and huge amounts of salad of any kind, form, and shape, mostly greens with some kind of protein, such as the seafood salad featured here. I have the occasional glass of wine, lots of iced tea and water and a large pot of coffee daily. Breakfast usually consists of a large bowl of starch-free vegetable soup and peppermint tea, alternating on other days with apples and power bars.
So far since I started this, I have not felt hungry and have a lot more energy than when I started this 2 weeks ago.
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Bon Appétit !   Life is Good !
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P.S.
If you’d like to lose weight while eating and drinking well, you might want to check this out:
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD ON CHEFSOPINION”

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Click here for more Salads  on  ChefsOpinion
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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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