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FOOD
March 10, 2012 | By Russ Parsons, Los Angeles Times
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
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FOOD
April 16, 2014
Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets. 6 large Chioggia beets, golden and red 2 tablespoons seasoned rice vinegar 1/4 cup good-quality olive oil 1/2 teaspoon toasted ground coriander seeds 1 shallot, minced 1 (8-ounce) carton creme fraiche 2 tablespoons prepared horseradish 2 tablespoons plus 1/2 teaspoon kosher salt, divided 1/4 teaspoon black pepper 2 tablespoons fresh chervil, whole leaves or rough chopped 1. Boil the beets in enough water to cover , with 2 tablespoons salt, until tender, about an hour.
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FOOD
March 2, 2013
Artichoke and farro salad Total time: About 1 hour Servings: 4 to 6 1 1/2 cups farro 4 1/2 cups water Salt 3 tablespoons minced red onion 1/4 cup fruity olive oil 3 tablespoons lemon juice 4 medium artichokes, trimmed to hearts and stored in acidulated water 1/4 cup lightly packed parsley leaves Parmigiano-Reggiano 1. Toast the farro in a dry medium saucepan over medium heat until it...
FOOD
February 15, 2014
Beet and fennel salad 50 minutes. Serves 6 to 8 LEMON VINAIGRETTE 2 tablespoons shallots, finely chopped 1 clove garlic, finely minced 1 tablespoon lemon zest (1 to 2 lemons) 5 tablespoons lemon juice, freshly squeezed 2 tablespoons agave syrup or honey (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup extra-virgin olive oil In a medium bowl, whisk together the shallots, garlic, lemon zest, lemon juice, agave syrup, salt and pepper, then slowly whisk in the olive oil to emulsify.
NEWS
March 4, 2013 | By Kirk McKoy
This is part of a series of posts on food photography , sharing some of the tips and tricks we use here at The Times. We received a number of great questions from readers, which we will answer in upcoming posts. In the photo gallery above, photographer Kirk McKoy illustrates how he was able to achieve a great shot of the act of tossing a salad. Continue reading below to learn how he constructed the shot, along with some general tips. -- Noelle Carter The perfect toss A perfect tossed salad with fresh, colorful greens and vegetables can be a beautiful display of crisp, vibrant colors.
FOOD
November 25, 2010
  Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil ...
FOOD
September 16, 2009
  Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad Servings: 8 Note: Adapted from Got Kosher? Provisions. 2 turnips 1 small red bell pepper 1 tablespoon plus 3/4 teaspoon salt, divided, more to taste Juice of 1 lemon 1. Stem the turnips, then peel their white outer skin, leaving as much of the purple skin attached as possible. Quarter the turnips lengthwise, then slice them lengthwise as thinly as possible, no thicker than one-eighth inch, preferably on a mandoline.
FOOD
August 17, 2012 | Times Staff Writer
From "The bloom is still on" by Russ Parsons, July 19, 2006 Total time: 15 minutes, plus 30 minutes standing time Servings: 4 to 6 Note: Toasted pine nuts are available at Trader Joe's. If you can't find them, place the raw nuts in a small pan and toast them in the oven at 325 degrees until they are fragrant, about 5 minutes. 2 pounds zucchini 3 tablespoons kosher salt 6 tablespoons minced red onion (about 1 small onion) 1/4 cup olive oil 2 tablespoons lemon juice 3 tablespoons toasted pine nuts 1/4 cup shredded basil leaves (about 6 large leaves)
NEWS
February 17, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Mindy Friess in Torrance: "A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach , and she loved the avocado vinaigrette salad dressing - so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia peach very happy. " Anything to keep a Georgia peach happy!
FOOD
March 16, 2013
  Total time: 20 minutes Servings: 4 2 pink grapefruit 1 head fennel 1/4 red onion Salt 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup torn arugula 4 ounces lump Dungeness crab meat 1. Peel the grapefruit and cut it into sections: Using a very sharp knife, cut off the top and the bottom of the grapefruit, so it will sit flat on the cutting board. Starting where you see the pink grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit.
BUSINESS
January 25, 2014 | By David Pierson
ARTOIS, Calif. - Nestled in a corner of the Sacramento Valley known for its rice, almonds and walnuts, densely packed rows of manicured olive trees stretch toward the horizon. This 1,700-acre spread is the domain of California Olive Ranch, an upstart company with big ambitions. The U.S. is the world's No. 3 consumer of olive oil, drizzling 293,000 metric tons of the stuff over salads and pizzas last year. Yet almost every drop was produced overseas in countries including Spain, Italy and Greece.
NEWS
November 19, 2013 | By Noelle Carter
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
NEWS
November 5, 2013 | By Noelle Carter
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these ideas: Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, you can't beat this recipe, which combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts.
NEWS
August 23, 2013 | By S. Irene Virbila
I'd never stepped foot in El Pollo Loco until I ventured in for lunch to try one of the new summer tacos. I liked the look of all those chickens (with all their parts) sizzling on the massive grill and the fact that they have an actual salsa bar as opposed to handing out tiny packets of hot sauce. As I strolled over to have a look, a worker was refilling the stainless steel containers from pitchers labeled by date (a good sign). She poured out a soft green sauce and a clear red sauce with hot pepper flakes that actually packed some heat.
BUSINESS
August 12, 2013 | By Tiffany Hsu
Pinnacle Foods Inc., owner of brands such as Hungry Man dinners and Duncan Hines baking mixes, is buying the Wish-Bone salad dressing brands from Unilever for $580 million. The deal, funded by cash and new debt, comes as Unilever readjusts its priorities to beauty and health goods from food products. In January, the company, which is based in the Netherlands and Britain, sold its Skippy peanut butter brand to Spam maker Hormel Foods for $700 million. Now Pinnacle, which is based in Parsippany, N.J., will take on Wish-Bone as well as the Western brand of dressings.
NEWS
August 7, 2013 | By Mary Forgione, Daily Deal and Travel Blogger
Get a free boat tour of Long Beach Harbor when you buy lunch at one of four restaurants near the city's Shoreline Aquatic Park. It happens every Wednesday through the end of the month -- provided you like lunch at noon sharp. The deal: Order takeout lunch prior to arriving at one of these Shoreline Village places -- Stefano's Pizza , Tugboat Pete's , Cafe Dia Bakery or Shenanigan's Irish Pub & Grill -- to reserve your spot on the boat. Then pick up your food by 11:45 a.m. and receive boarding passes for the Spirit Cruise that leaves at noon (Dock 9 near Parkers Lighthouse)
FOOD
January 27, 2010
  Romaine salad with shrimp and Green Goddess dressing Total time: 20 minutes Servings: 6 Green Goddess dressing 4 anchovy fillets, chopped 2 green onions, green parts only, finely chopped 1 1/2 tablespoons chopped parsley 2 tablespoons chopped tarragon 2 tablespoons tarragon vinegar 2 tablespoons minced chives 1 1/2 cups mayonnaise ...
FOOD
March 16, 2013
  Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped of any pithy strings 1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups) 3 ounces crumbled goat cheese 1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes.
NEWS
June 20, 2013 | By Noelle Carter
Looking for something crisp and refreshing? Not overly heavy and easy to prepare? Salads are the perfect one-dish meal any time of year. Consider a chicken chopped salad with avocado vinaigrette. Avocado lends richness to the dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions and is a bright and tangy addition to any salad. Find it in Bluewater Grill's recipe for chicken chopped salad. Or go for a spin with the chopped salad from Chaya . Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this salad is fresh and bright, and it packs no shortage of heat from its jalapeño-spiced dressing.
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