Butter Lettuce Salad With Poached Salmon And Herbs Food
MIXED HERB SALAD WITH BORAGE : LA SALADE DE PLUSIEURS HERBES
A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.
Provided by French Tart
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving.
Nutrition Facts : Calories 124.9, Fat 12.2, SaturatedFat 1.7, Sodium 34.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.9, Protein 1.7
BUTTER LETTUCE AND HERB SALAD
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.
Provided by lauralie41
Categories Vegan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
- Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
- While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.
POACHED SALMON WITH GREEN HERB SAUCE
This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.
Provided by SarahBeth
Categories < 30 Mins
Time 25m
Yield 2 salmon fillets, 2 serving(s)
Number Of Ingredients 23
Steps:
- (For the Poaching liquid, use the first 12 items listed above).
- (For the sauce use the remaining ingredients except for the salmon)
- DIRECTIONS
- Salmon.
- In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- Butter the bottom of a casserole dish in which you will poach the salmon.
- Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- Two tablespoons of sauce per portion of salmon is a good amount.
- SAUCE.
- Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.
SIMPLE BUTTER LETTUCE SALAD
Make and share this Simple Butter Lettuce Salad recipe from Food.com.
Provided by GinnyP
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tear lettuce into bite size pieces.
- Combine remaining ingredients, add to lettuce and toss.
Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8
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