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2 Recipes Salad – Healthy life-With Family

2 Recipes Salad

The word “salad” denotes an incredibly broad category of dishes. Salad may be composed of leafy greens, cooked or raw vegetables, beans, grains, eggs, finely chopped meats, or various ingredients suspended in gelatin. Salad defies easy definition, the exceptions perhaps more notable than the rules.

 2 Recipes Salad:



4 servings 

Some may be satisfied with serving cheese-laden toasts to garnish a green salad. This treatment is for those who ask for more. After letting these cool slightly, we like to nest them on the top of a green salad, preferably dressed with a vinaigrette and garnished with fruit or pickled onions. You may substitute finely chopped nuts for half the bread crumbs (just be careful not to burn them). 

Stir together in a shallow bowl: 

⅓ cup fresh bread crumbs 

½ teaspoon dried thyme 

½ teaspoon black pepper 

¼ teaspoon salt 

Cut crosswise into eight ½-inch rounds: 

Two 4-ounce logs goat cheese 

Gently press each round in the seasoned bread crumbs so that they are covered on both sides, transfer to a plate, and refrigerate for at least 30 minutes and up to 1 hour. Heat in a nonstick skillet over medium-high heat: 

¼ cup olive oil 

When hot, add the medallions and cook until browned on one side, about 2 minutes. Carefully flip the medallions and brown on the other side, about 2 minutes more. Transfer the medallions to a plate lined with paper towels and let them cool for a few minutes before placing 2 atop each plated salad.



6 servings 

It is customary to prepare the dressing for this salad directly in the bowl. Top with slices of grilled chicken or shrimp for an entrée salad. If using egg. For an eggless, anchovy optional dressing, substitute ¾ cup Creamy Parmesan Dressing for the one provided here. 

Mince and mash together with the flat side of a knife until a paste is formed: 

2 garlic cloves, peeled 

3 to 4 anchovy fillets 

½ teaspoon salt 

Transfer the paste to a large bowl and whisk in: 

2 tablespoons lemon juice 

1 large egg or 2 tablespoons mayonnaise 

1 teaspoon Worcestershire sauce 

Add in a slow, steady stream, whisking constantly: 

½ cup extra-virgin olive oil 

Season the dressing to taste with: 

Salt and black pepper 

Add to the bowl: 

2 heads romaine lettuce, torn into bite-sized pieces 

Croutons Toss together with the dressing and transfer to a serving bowl or individual 

plates. Sprinkle with: Grated Parmesan to taste

Bonne Appetit.
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