![]() ![]() With a vegetable peeler, slice off pieces of the cheese and lay on top of the salad. Place your cleaned and dried arugula leaves on a platter and drizzle the dressing over the greens. Whisk dressing ingredients together, not including the cheese. chunk of good quality Parmigiano Reggiano cheese 17K likes, 265 comments - Ina Garten (inagarten) on Instagram: My Crunchy Iceberg Salad is a twist on a classic wedge salad a thick slice of lettuce with. fresh arugula (3 large bunches), washed & driedġ/2 cup of good quality extra virgin olive oilġ/4 lb. I cut this recipe in half when it is just the 2 of us.ġ/2 lb. Use the best Parimigiano Reggiano cheese that you can buy and the best quality olive oil and you are in business.Īrugula & Parmesan Salad (adapted from Barefoot Contessa Family Style): I love it before a tomato based pasta dish the best. I mound it on top of grilled chicken and I feel the pounds melting off.īut it's also my favorite winter salad, because I can always get good fresh baby arugula in a bag and lemons are best in the winter months, so it feels healthy and fresh when you want something bright and green. When ready to serve, preheat the oven to 425 degrees. Cover and refrigerate, allowing the cabbage to marinate. It's a great salad during the summer when the bright sunny flavors of citrus and peppery arugula taste refreshing and actually feel cool. Steps: At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Amazon.It is from Ina's older book (yes, I am on a first name basis with her by now,) Barefoot Contessa Family Style. Serve cold or at room temperature.īarefoot Contessa, aka Ina Garten, I love you muchly for this recipe. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. While the potatoes are still warm, pour enough dressing over them to moisten. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Allow the potatoes to steam for 15 to 20 minutes. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Place the potatoes and 2 tablespoons of salt in a large pot of water. Trust me, this recipe will blow your mind and your family will talk about it for weeks. It’d be excellent served with leftover ham sandwiches. It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). ![]() I plan on making the cake for New Year’s Eve.Īs for the Potato Salad recipe ( below the picture of my potato salad) – you MUST make this soon. The cake and icing looked uncommonly Heavenly. I highly recommend clicking through and making the birthday sheet cake. The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book). Everything else I did just as the Contessa suggested. The Yukon Golds worked beautifully though. My little grocery store simply didn’t have any small white potatoes. In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew. Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted. Ina Garten has a couple of recipes that are staples in my kitchen. I also search out their recipes because I trust them to be extraordinary every time. Not only do I enjoy watching them, I collect every cookbook and kitchen product most of them come out with. They consistently lead us to deliciousness, after all. As far as we’re concerned, they’re even better. I watch the Food Network and The Cooking Channel so often my cats think Rachael Ray, Alton Brown, Ina Garten, and Ree Drummond are movie stars. This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread… ![]()
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