Salads

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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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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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 3 oz baby arugula, 1 ea haas avocado, 3 ea hardboiled eggs, 6 oz crabmeat, 8 ea grape tomatoes, honey/mustard dressing

: dress all ingredients except the arugula with 1/4 cup dressing, dress the arugula seperately with 2 tblsp dressing

: plate the arugula first

: 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

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

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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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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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: baby arugula, kani kama, sliced chilies (use chilies which are suited to the heatlevel you can tolerate)

: add finely sliced red cabbage and Greek yogurt dressing, mix, serve with toasted bread and sliced carambola

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

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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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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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: from a side of salmon, cut a 8 oz portion

: remove the skin (if you plan to eat the skin, scrape it clean of all fat and meat particles; this one was for Bella, so I omitted this step)

: season with salt and cayenne pepper, saute in peanut oil until golden on one side, about 4 minutes

: turn the fish and skin, cook until 162F in the center (or less if you prefer, but please remember food-safe temperatures are strongly suggested for a reason, and required by law in commercial establishments ! )

: to 1 cup baby arugula add 8 ea quartered strawberries, 1/2 cup very finely sliced red cabbage, 1/4 cup walnuts and 1/4 cup raspberry vinaigrette, mix, place salad on a serving plate, top the salad with the salmon filet, drizzle the salmon with the juice from a caramelized lemon

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

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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 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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: score 12 ea drumsticks all the way to the bone

: marinade with 1 tblsp chili paste, 2 tblsp thai chili sauce, 1/2 cup hoisin sauce, 1 tblsp garlic paste, 1 tblsp sweet paprika (for extra bright color), 2 tblsp Greek yogurt, kosher salt to taste, mix well

: marinate overnight

: next day, place the drumsticks on a rack, roast at 385F until cooked through but still juicy, 30 to 40 minutes, depending on the size of the drumsticks

: cover the chicken lightly, let cool to roomtemperature

: wash and cut 1 large head of endive

: add 5 ea sliced raddishes, 1 medium sized, julienned onion and 2 tblsp chopped Italian parsley

: mix the salad with 1/3 cup honey/mustard dressing, plate on a large serving dish, pull (or cut if you prefer) into bite-size pieces, place on top of the salad, garnish with fresh basil

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

: Salad Of Endive & Chili Chicken

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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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: Shrimp & Spinach

: Shrimp & Spinach

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Tomato & Cheese Salad

: Tomato & Cheese Salad

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Snails And Gnochi In Pernod & Mustard Cream

: Snails And Gnochi In Pernod & Mustard Cream

: Seafood Platter

: Seafood Platter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Salad Days Are Here Again

: Salad Days Are Here Again

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Pulpo En Escabeche

: Pulpo En Escabeche

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Hoisin Chicken With Pasta

: Hoisin Chicken With Pasta

: Haricots Verts En Salade

: Haricots Verts En Salade

: Shrimp and Cork Screws

: Shrimp and Cork Screws

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Gizzard Adobo With Pearl Pasta

: Gizzard Adobo With Pearl Pasta

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Pulpo a la Gallega

: Pulpo a la Gallega

: Gnocchi In Mushroom Cream

: Gnocchi In Mushroom Cream

: Endive & Chili Chicken

: Endive & Chili Chicken

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Corned Beef Hash For Pasta Lovers

: Corned Beef Hash For Pasta Lovers

: Cheese And Veggie Pie

: Cheese And Veggie Pie

: Corditas De Cerdo Y Panza

: Corditas De Cerdo Y Panza

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushrooms. Carrots & Egg

: Carnitas

: Carnitas

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Char-Siu And Cabbage Noodle Soup

: Char-Siu And Cabbage Noodle Soup

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

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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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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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: chop 1 lbs tomatillos

: to the tomatillos, add 1 med size chopped onion, 4 cloves garlic, 4 tblsp cilantro, 1 tblsp seeded jalapenos, kosher salt to taste (if you prefer your salsa verde creamy, add 1/2 avocado

: blend until smooth, check / adjust the seasoning

: salsa verde

: dice 1 ea avocado, 1/2 red pepper and 1/2 yellow pepper, add 1 tblsp lime juice, 2 tblsp olive oil, kosher salt and cayenne pepper to taste

: the good stuff……….

: to 2 whole eggs add 1 tblsp sriracha, kosher salt to taste

: cut 10 oz chilled french camembert into cubes or slices, bread twice with flour, egg mixture and panko bread crumbs (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating) (replace the camembert with brie for a creamier texture)

: fry the cheese at 375F until crisp and golden, serve with the salsa, avocado and vinaigrette dressed romaine; serves 4 appetizer or snacks, 2 main course

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

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

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

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

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

: 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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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”

top with 3 oz of shaved Parmigiano Reggiano

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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: clean and quarter 6 ea red radishes, toss with 1 tsp kosher salt, reserve

: core and cut 1 ea golden delicious, toss with 1 tblsp lemon juice, reserve

: wash and clean 1/2 endive, wash and quarter 10 ea rainbow grape tomatoes, add the radishes and apples, toss with 1 tblsp sliced chives and 1/4 cup Italian vinaigrette

: arrange salad on a serving platter

: top salad with 4 oz finely sliced capocollo

: top with 3 oz of shaved parmigiano reggiano

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

: “The Italian”

: “The Italian”

: “The Italian”

: “The Italian”

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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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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season 6 oz ea of baby octopus, 21/24 shrimp (peeled & deveined) and squid rings with kosher salt, cayenne pepper, lime juice and granulated garlic to taste

: 1 large head of romaine, hearts only and 5 ea thin-sliced red radishes

: mix 1/4 cup greek yogurt with 1 tblsp lime juice, 1 tblsp sliced chives and 1 tblsp organic honey, season with kosher salt and cayenne pepper to taste, toss with the salad, arrange on a serving platter

: grill the seafood until just done but still moist on the inside

: drizzle with 2 tblsp lime juice and 2 tblsp EVO, toss

: top the salad with the grilled seafood, add some finely sliced jalapenos (optional), serves 4 appetizer or 1 generous main course

: 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

: 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

: 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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Cauliflower Salad “Madras”

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Before anybody get’s their knickers in a twist about “real” Curries, let me explain something.
Many years ago, whenever we used commercially available, pre-mixed curry powder in Europe, more often than not, the name of the dish included the moniker “Madras”. This made it clear to everyone and all that the dish contained stock, curry powder, cream, some fruit, and flour. There were also salads and cold appetizers using curry powder, which mostly also used to end up being called “Madras”.
Almost nobody had ever tasted a real curry, much less cooked one, so the “classique” French way of preparing “curry sauce”, (sauce au curry à l’indienne) was usually utilized.
Hence – “Madras” or Indian Style. 🙂

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Bon Appétit ! Life is Good !
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Click here to read about Commercial Curry Powder on ChefsOpinion
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Click here to learn how to cook Authentic” Curry Sauce on ChefsOpinion
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Click here to see more “Curry” on ChefsOpinion
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Cauliflower Salad “Madras”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cook, shock and drain a whole head of cauliflower in lightly salted water until cooked through but still holds it shape

: rest the cauliflower on absorbent paper until dry, about 15 minutes

: prepare a vinaigrette by mixing 1/3 cup rice vinegar, 2/3 cup vegetable oil, 2 tblsp diced cucumber, 2 tblsp diced, seeded tomatoes, 1/2 diced white onion, 3 stalk sliced scallions, 1/2 tsp garlic paste, 1 tsp chopped cilantro and kosher salt and cayenne pepper to taste

: divide the cauliflower into rosettes, add to the vinaigrette, marinade overnight

: marinade overnight

: blend together 1 cup heavy cream, 1 tsp curry powder, 1 tsp garam masala, 1/2 tsp kosher salt and 1 tsp turmeric, whisk until slightly thickened

: curry cream

: place the cauliflower onto a serving dish

: sprinkle with 12 ea small basil leaves, 2 ea finely sliced jalapenos, put the curry sauce in dollops over the dish; serves 2 main course or 6 appetizer

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

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Steak Salad – Recipe # 1379

Paintings below, including all the paintings displayed in the living room, are by Hans Susser (Soupi)
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Since I got old, occasionally my mind starts wandering aimlessly all over the place, sometimes I’ll get these “WOW” moments, when I realize the obvious………. 🙂 .
Such as this bonbon :
“When I create a dish I have not seen, prepared or eaten previously, it feels nearly the same as when I used to create a beautiful painting”.
I utilized canvas (the serving dish), paints (the ingredients), garnish/final-touch (the varnish) and, most important, a picture of a finished painting in my mind (a picture of a finished dish in my mind).
And there you have it – creativity, skills, and experience, applied to very different mediums 🙂
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(I used to paint in my spare time and was rather successful at selling my art for rather good $$$. Maria used to gold-, silver- and bronze-leaf the raw-wood frames for these paintings, as well as bespoke frames for other artist’s paintings.
For a few years, this provided us with a handsome, additional income, until I started my web business and, later on, this blog). 🙂
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But back to the present time and the dish at hand.
This steak salad recipe makes for a super delicious entrée for lunch or dinner, a light snack or anything else you want it to be (Buffet, anybody?).

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Bon Appétit ! Life is Good !
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Click here for more Steak Salad on ChefsOpinion
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P.S.
Instead of the more traditional croutons, I used tarallini (Small Taralli , (sometimes marketed as “Italian Love Knots”)

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

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: cut 20 oz top round center steak into strips, season with kosher salt and cayenne pepper to taste

: 4 oz gorgonzola, 1 ea small avocado, 2 ea small cucumbers cored and sliced, 8 oz trimmed green beans, 8 oz blanched small potatoes, 1 med size apple, 1 small head of romaine, 1 ea red, green and yellow bell pepper, basil and chives (I decided not to use the pictured onion in this recipe)