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BIG ASS SALAD 3 Ways (Salad Recipes That Eat Like Entrees) | Weeknighting

Byamazingfoodstv


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RECIPE – Each Makes 2 Big Ass Salads + extra dressing
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Mediterranean Salad with Aged Balsamic Vinaigrette

•Nice mixed greens
•Boiled eggs (1 per salad – boil 10min, then run under cold water to stop cooking. Peel and slice in half)
•Shaved fennel
•Roasted red bell pepper, cut into bitesize chunks
•Sliced kalamata olives
•Sliced pepperoncini
•Sheeps milk feta, crumbled
•Filet of canned mackerel
•Fried panko breadcrumbs
•Top with balsamic vinaigrette:
•50g gr 3Tbsp rainy mustard
•75g aor 1/3c aged balsamic
•75g or 1/3xnice extra virgin olive oil

Shake vigorously to combine.
​
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Salmon Sushi Salad with Creamy Ginger Miso Dressing

•8oz skin off salmon
•250g or 2c Chopped Broccolini
•Oil
•Green leaf lettuce, chopped
•Green cabbage, finely shredded
•Pickled ginger, chopped
•Roasted sunflower seeds
•Roasted nori, cut into long thin strips

Salt both sides of salmon, place salmon “skin” side down in oiled pan over med heat, press down for 30 sec. Flip to other side after 5min of cooking, reduce heat to low and continue cooking for about 2min)

Wipe out pan and return it to med high heat. Add oil then broccolini and pinch of salt. Toss to combine. Cook for about 90 sec or until lightly charred and slightly tender.

To build salad, add a handful of lettuce, a half handful or so of shredded cabbage, about ½ the cooked broccolini, pickled ginger, sunflower seeds, pinch of nori, and about ½ of the salmon, flaked. Top with miso dressing.

Creamy Ginger Miso Dressing
•1 egg yolk
•45g unseasoned rice vinegar
•25g sugar
•15g soy sauce
•20g chopped fresh ginger
•20g white miso
•150g neutral oil (i’m using light olive oil)
•50g toasted sesame oil

Spin all ingredients except oil with an immersion blender. Slowly stream in both oils.

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Southwest Steak salad with chili lime vinaigrette
•8oz sirloin steak
•Neutral oil (light olive, avocado, canola)
•150g or about 1c raw pumpkin seeds
•Salt
•Pepper
•Arugula
•Corn (i’m using frozen and thawed)
•Roasted red bell pepper
•Avocado, diced
•Sheeps milk feta cheese

Season both sides generously of steak with salt and pepper. Preheat medium nonstick pan over medium heat. Add long drizzle of olive oil followed by steak. Press meat into pan for about 30 seconds. Cook for 5-6 minutes on side 1. After 5min or when side 1 has developed nice color, flip steak to side 2, add a bit more oil, and continue to cook for about 4-5 more minutes until temp reaches about 125F/52c (for med rare). Allow to rest for about 15 minutes. Slice. .

Wipe out pan and heat over high and add 45g or about 1/3c neutral oil. When hot, add pumpkin seeds and a pinch of salt. Allow to fry for 30-45 seconds, stirring frequently. The seeds are done when beginning to turn golden in color and puff. Placed fried seeds on a layer of paper towels to drain and cool.

To build salad, layer handful of arugula, a sprinkle of corn, chopped roasted red bell peppers, and avocado. Feta, fried pepitas. Add 4oz of sliced steak, and top with chili lime vinaigrette

Chili Lime Vinaigrette
•25g lime juice
•15g champagne vinegar (or white wine vinegar)
•30-35g honey
•20g grainy mustard
•½ clove garlic
•10g or 1/4c shallot, diced and rinsed
•1g cumin
•3g Chile powder
•3g salt
•175g neutral oil (light olive, canola, avocado)
•50g extra virgin olive oil

Spin all ingredients except oil with an immersion blender until onions and garlic are broken down, then stream in neutral oil. Once emulsified, stop blending, add in evoo, and stir in to combine.

#weeknighting #salad #saladsthatdontsuck

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43 Comments

  2. 1 ¾ tbsp lime juice

    1 Tbsp. champagne vinegar (or white wine vinegar)

    1–2 tbsp honey

    1½ Tbsp grainy mustard

    ½ clove garlic

    1/4 cups shallot

    2 tsp. cumin

    ¾ tsp. Chile powder

    ¾ tsp. salt

    ¾ cup neutral oil

    ¼ cup extra virgin olive oil

  4. For the second salad I might recommend Beni Shoga (the darker red strips of ginger next to the sushi ginger in the image you showed). It's less sweet but it's crunchier and the long strips will go well geometrically with the shredded cabbage

  9. Great recipes, but I would never take the skin of the salmon, the pickled ginger is a winner 👍 I love the dressings, thanks for the tip on using avocado oil instead of olive oil I don’t like to use vegetable oil.
    I can’t wait to make these recipes, thank you you’re are great chef.

  20. I’m a fan of Amanda’s but I don’t wholly agree with your analysis. It’s not fair to reduce Amanda inability to be embraced to her beings black, female or even a powerful disrupter. Amanda can be a bit emotionally hostile and that can be off putting. The reality is that one’s ability to “ play well in the sandbox” directly affects the number of sandbox your invited to play in. And the balance of “playing well” and being authentic is in itself, it’s own challenge. But two things be true- Amanda can be brilliant, brave and talented while also being a bit emotionally hostile. I’m not suggesting that she change, I’m merely pointing out that in the real world, certain personality traits attract and other traits repel. I still have big love for her – big time. But that’s the way I see it.

  23. So sick of the sponsorships in the middle of the damn videos. I pay for premium so I don’t have to watch ads and now these companies get around it by having the person talk about it in the video itself. So fucking lowdown and criminal.

  29. Sigh… I miss the good old days (like when this video was made) when mackerel was considered sustainable. Thanks very much for the video – great point about roasted red peppers subbing for tomatoes but easier to keep fresh & handy.

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