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Entries tagged with 'warm salads'

Dinner Tonight: Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

Dinner Tonight Blake Royer 2 comments

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

Serious Eats Blake Royer 1 comment

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

Dinner Tonight: Warm Squid Salad

Serious Eats Nick Kindelsperger 2 comments

Cooking squid requires some special patience, as it needs to be cooked until white, but if you wait too long it'll turn into a rubbery little monster. But in this recipe from Jonathon Waxman's A Great American Cook, the squid just needs a few seconds in the scorching skillet, so it's easy to whip up. The sauce is made from rice wine vinegar, oil, and a whole bunch of aïoli, which gives each bite a garlic kick. Everything is then tossed with crisp greens. I found some amazing mizuna at the market, which worked perfectly. More

Dinner Tonight: Warm Salad of Shrimp, Zucchini, and Chili

Serious Eats Blake Royer 3 comments

Using a wok when preparing this recipe will make all the difference, especially if it's the real carbon steel kind that can take any heat. Mine was smoking like crazy. A big non-stick skillet will work fine, but it's harder... More

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