by rwhitson | Jun 25, 2021 | Recipes, Salads
Serves: 4 to 6 servings Ingredients: 2 cups cooked corn, fresh, grilled, or frozen 1 avocado, cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 cup finely diced red onion Dressing: 2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime...
by rwhitson | Jun 25, 2021 | Salads
These get better with time, so don’t hesitate to make them ahead. Ingredients 6 SERVINGS 1 pound baby yellow or red beets, trimmed, scrubbed ½ cup Sherry or red wine vinegar, divided 2 tablespoons plus ¼ cup olive oil Kosher salt 1 medium shallot, finely chopped...
by rwhitson | Jun 25, 2021 | Recipes, Salads
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli...
by rwhitson | Jun 25, 2021 | Recipes, Salads
Yield: 4 servings 1 clove garlic, minced or grated 1 small Fresno chile or jalapeno pepper, seeded and minced 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings) 3 tablespoons red wine vinegar Kosher salt and freshly...
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