Advertisement
 
YOU ARE HERE: LAT HomeCollectionsSalad
IN THE NEWS

Salad

NEWS
December 12, 2012 | By Noelle Carter
Because of their rather tough texture, greens such as kale are often cooked to tenderize them before serving. But gently rubbing a bright vinaigrette onto the cut greens also works to soften their texture, making for a wonderfully fresh salad with crisp, assertive notes. Top it with a few grilled baby carrots for an extra touch of color and you have a finished dish in under 30 minutes.  For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
Advertisement
FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
NEWS
December 7, 2012
Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few ingredients, but it can be assembled from start to finish in about an hour. And I must warn you: Try this once and you may want to fix it again another night this week. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
December 4, 2012 | By Noelle Carter
The Hanukkah menu revolves around oil -- it's the symbol of the holiday. But that means when you're planning a menu you need to think of a dish that will cut through some of that richness. Something like this light salad of bitter herbs and toasted seeds from cookbook writer Phyllis Glazer. Fresh herb salad with seeds is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
NEWS
November 21, 2012 | By Noelle Carter
If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu persimmons, is just the thing. The recipe is demonstrated in the video at left by Russ Parsons. Persimmon salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
NEWS
November 21, 2012 | By Noelle Carter
If you're looking to add a lot of flavor to your salad without the calories and fat you find in most dressings, consider adding fresh herbs to the mix. This salad combines fresh mint, parsley, cilantro and basil leaves, along with salad greens, radishes and crunchy sunflower and sesame seeds. Toss it with a light dressing brightened with orange and lemon juice and sweetened with a little honey, and dinner is served. The whole thing comes together in less than 30 minutes. Enjoy! For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
November 11, 2012 | By Noelle Carter
Blanch Brussels sprout leaves and they become tender enough to use in a salad. Combine them with dried fruit and nuts and dress the salad with a tangy mustard vinaigrette, as in this recipe from La Grande Orange in Pasadena, and you've got a perfect fall first course, as demonstrated in the video above by Test Kitchen manager Noelle Carter. You can find the recipe below. Brussels sprout salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
CALIFORNIA | LOCAL
November 7, 2012 | By Corina Knoll, Los Angeles Times
Turn into the winding driveway hidden by foliage and a man in a suit greets you before offering complimentary valet parking. Staff members in lavender polo shirts guide you to a hallway where smoked salmon sandwiches garnished with olives and cucumbers await. Ceramic platters of cookies are plentiful and salads are served in Asian takeout boxes paired with chopsticks. Tiny jars of honey are available to accompany your tea. This is voting, Brentwood-style. "It just makes it an experience," said Erla Perez as she noshed on a salad at the Luxe Sunset Boulevard Hotel, located in one of Los Angeles' most affluent neighborhoods.
NEWS
November 3, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Meg Hassenpflug in Ontario: " Wolfe's Market in Claremont Village is a boutique grocery store, wine shop and meat counter, and it also has a remarkable ready-to-eat deli. We are addicted to the lemon pasta salad that includes zucchini, basil, peas and grape tomatoes among other things. " Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing. The pasta salad comes together in minutes, the flavors rounded out with fresh chopped basil and rich Parmigiano-Reggiano.
Los Angeles Times Articles
|