Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss each salad with 2 Tablespoons each of the dressing.
Gather all ingredients and equipment.
Preheat a grill to medium high heat.
Cut romain head vertically, so the core and root hold the leaves together.
Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.
Using tongs, flip romaine and grill for 2 more minutes.
Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.
Make the Spinach, Berry & Parmesan Salad Dressing.
Put greens in a large bowl and top with berries, parmesan, and walnuts.
Right before serving, toss with 1/3 cup of the salad dressing.
Gather all ingredients and equipment.
For the Vinaigrette
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, honey, and seasonings. Shake well to combine.
Refrigerate and use as needed.
Shake well before each use.
For the Salad
Wash and dry greens, place in a large bowl.
To toast the sunflower seeds: heat a small skillet over medium-high heat and add the seeds.
Stir occasionally until fragrant and brown, about 2 to 3 minutes.
Pay close attention as they will go from golden brown to burnt very quickly.
Top the greens with sunflowers seeds, carrots, green onion, and crumbled feta cheese.
Right before serving, toss with the vinaigrette.
Gather all ingredients and equipment.
In a large mixing bowl toss the romaine, tomatoes and 1/2 cup of dressing. Garnish with shaved parmesan cheese.
Gather all ingredients and equipment.
Place the walnuts in a small skillet over medium high heat.
Cook for about 7 to 10 minutes. Toss frequently so that the nuts brown but do not burn.
Place arugula, red onion, parmesan, and walnuts in a large mixing bowl.
Just before serving, add the dressing to the salad and toss gently.
Serve immediately.
Make the Creamy Parmesan Dressing (separate recipe) and set aside in the refrigerator to chill.
Combine the lettuce, tomato, cucumber, celery and red onion in a large mixing bowl. Toss gently.
Divide the salad onto 4 plates.
Top each salad with 2 Tablespoons dressing and serve.
Gather all ingredients and equipment.
For the Vinaigrette
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, honey, and seasonings. Shake well to combine.
Refrigerate and use as needed.
Shake well before each use.
For the Salad
Wash and dry greens, place in a large bowl.
To toast the sunflower seeds: heat a small skillet over medium-high heat and add the seeds.
Stir occasionally until fragrant and brown, about 2 to 3 minutes.
Pay close attention as they will go from golden brown to burnt very quickly.
Top the greens with sunflowers seeds, carrots, green onion, and crumbled feta cheese.
Right before serving, toss with the vinaigrette.
Gather all ingredients and equipment.
For the Salad
Trim the stalks and fronds off of the fennel bulb and set aside.
Slice the bulb into 1/8-inch strips. In a large bowl, toss with the shredded radicchio.
To cut the citrus into supreme:
1. Slice off both ends of the fruit.
2. Stand fruit on a flat end.
3. Cut as close to the flesh as possible following the contour of the fruit to cut off the peel and pith.
4. Hold the fruit in your hand, and using a paring knife, cut from the inside of the membranes towards the core, slicing out the fleshy pulp. The pulp is what is called the “supreme.”
5. Continue rotating the fruit and cutting out the supremes, until all the supremes are separated from the membranes.
Add the supremes to the bowl of fennel.
For the Vinaigrette
Place the olive oil, vinegar, lemon juice, mustard, honey, fennel fronds, and salt in a blender. Blend until smooth and creamy. There will be very small specks of the fronds visible.
Drizzle dressing over the salad and gently toss to evenly distribute dressing.
Serve.
Bring a medium sized pot of water to a boil over high heat.
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red bell pepper.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
