Tag: salad recipe

Apr 21, 2021

Elevate Your Salad

Post written by Half Your Plate friend and RD Laurie Barker Jackman Salads can be a great addition to a meal,…

Oct 31, 2018

Salad 101 – How to create and craft your own tasty salads

Michael Smith Green Salad 101

© Chef Michael Smith 2018 There are many, many ways to serve up healthy vegetables but perhaps none as easy…

Jul 30, 2017

Summer Snap Pea Salad with Ginger Lime Dressing

Asian Snap Pea topped with peanuts and fresh cilantro

Recipe by Chef Michael Smith 2017 This snappy summer salad is packed with big, bright garden flavours that are perfect…

Jul 1, 2017

Grilled Zucchini & Tomato Salad with Basil Leaves & Lemon Dressing

Grilled Zucchini and Tomato Salad

Recipe by Chef Michael Smith   Zucchini is the perfect summer vegetable for filling Half Your Plate. Not only is…

May 30, 2016

National Salad Month

Cucumber Tomato Rice Noodle Salad sm

May is National Salad Month and we absolutely love that!  A simple salad is a perfect easy side to fill…

May 16, 2016

Basil Caesar Salad

When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.

Recipe from Chef Michael Smith, 2016 – Basil Caesar Salad When I toss romaine hearts into my shopping cart, chances…

Mar 30, 2016

5 Ingredient Salads

Greek Salad

When you’re running short on time it can be daunting to think of a recipe to fill half your plate…

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