Recipe for a variation on Salad Lyonnaise made with crispy prosciutto and shallot-butter vinaigrette. Adapted from Gourmet Magazine and submitted to Gourmet Unbound.
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From the monthly archives:
January 2010
The Crisper Whisperer on Serious Eats: Winter Greens with Olive Vinaigrette and Goat Cheese Croutons
Recipe for a salad of winter greens (escarole, chicory and Belgian endive) with an olive vinaigrette and warm marinated goat cheese croutons.
Simple recipe for roast chicken with garlic croutons served over salad, adapted from Alice Waters’ delightful children’s cookbook Fanny at Chez Panisse.
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Easy, no-cook recipe for banana peanut butter smoothies made with soy milk. A delicious and nutritious breakfast or after-school snack.
Easy recipe for perfect homemade guacamole. Equally at home at a Super Bowl party and your summer barbecues.
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Easy no-cook recipe for a Mexican-inspired salad of jicama, black beans, corn and avocado. A great buffet offering or healthy weeknight meal.
A healthy and delicious vegan chili made from lentils, pinto beans, bulgur and barley, and a hearty brown butter cornbread. These recipes feed a crowd and are great for a winter party buffet.
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In the crisper this week, a classic French cooking technique demystified. Glazing is a quick and easy way to turn your humble root vegetables from rags to riches. Recipe here.
