This is a phenomenal salad – the colors vibrant and the flavors fresh and crisp. There is a myriad of trappings that would marry beautifully; from grilled vegetables, shrimp, chicken and hanger steak for protein, to tangerines, strawberries, grapes and feta for a touch of sweetness and creaminess. You could include marinated artichokes, black Kalamata olives and take it a step further – instead of feta, marinated mozzarella balls. And since everything looks better with a splash of color, some…
“Brussel Sprouts are misunderstood – probably because most people don’t know how to cook them properly” Todd English Brussel Sprouts have had a wretched reputation over the ages, but they utterly deserve some serious love. They were the veggie you totally hated when you were a kid – if it landed on your plate, it had contaminated the rest of your food! If you fit into the latter category and you are a complete Sprout hater, try not to fault…
With so much farm fresh and organic produce obtainable currently, it is no wonder that salad is a global phenomenon. Anything and everything is a contender for a salad nowadays. A stand-alone tuna, chicken or lobster is always noteworthy of mention and a slaw and potato salads have been elevated to a grand Dowager status. I’ve always been a firm believer the ingredients in a salad should contain something green and vibrant. Let’s face it, the afore mentioned salad…
INGREDIENTS ½ Jicama, sliced into thin matchsticks 1 avocado – cut into squares Tomatoes – Plum, cherry or any other kind cut in half ½ cup of cooked Edamame ½ Hothouse/English cucumber – medium diced (not peeled) 1 large shallot – chopped fine 1 cup of roasted corn kernels 1 ripe mango – peeled and cubed 10-15 ripe strawberries – sliced ½ cup each of fresh cilantro and mint 1/4 cup of chopped walnuts 1 cup of shaved fresh fennel…