Yield: 10 portions Lime-Vinaigrette
Fennel Salad With Blood Orange Vinaigrette
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]
Frisée Salad with Olive Oil-Poached Egg and Lardons
Makes 6 servings This is a classic bistro salad that you will love from the first bite. The slightly bitter frisée pairs really well with the smoky, salty bacon, and the crunchy texture of both components is set off by the unctuous soft yolk of the olive oil–poached egg. The […]
From the Garden: Basil Vinaigrette
I absolutely cannot keep a plant alive. Not even the easy ones, like aloe, even though I really try. The only plant that survives my path of destruction is basil, which is really a yearly tale of resilience. Now it’s mid-August, and for those of us who don’t know how […]
Gatehouse Grape Leaf Salad
Makes 4 to 6 servings
German Potato Salad
Makes 4 to 6 servings German potato salad is a bit tangier than traditional mayo-based versions. Though it’s typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version. Ingredients 1 1/2 lb […]
Giardiniera
Makes 4 pints Pickle Mixture Canning Process Chef’s Notes: To prepare jars for canning, read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. […]
Grilled Chicken Caesar Salad
Makes 8 servings Caesar salad dressing often contains egg yolk and is blended to make a creamy, emulsified dressing. That’s amazing, but this is easy and delicious, making it perfect for a quick weeknight meal. Substitute the grilled chicken for shrimp or salmon, if you like, or even shredded rotisserie […]
Grilled Garlic Shrimp & Radish Salad
Makes 4 servings
Hearts of Artichoke Salad
Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes. Ingredients 4 fresh or frozen artichoke hearts 1 lemon, halved 2 tablespoons olive oil 2 1/2 teaspoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon white pepper […]
Heirloom Tomato Salad with Green Vinaigrette
Makes 4 to 6 servings The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our […]
Honey-Lime Waldorf Salad
Makes 12 servings We love this updated take on the Waldorf salad, featuring crisp apples, tender mâche greens, and a tangy vinaigrette. It’s great on its own as a light dinner, but it also shines as a bring-along weekday lunch. Ingredients 3 cups diced Fuji or Honeycrisp apples (about 2 […]