Chunky Bacon And Cucumber Salad Sichuan Kai Wei Salad Food

CHUNKY EGG SALAD

Chunky Egg Salad image

Provided by Food Network Kitchen

Time 28m

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Steps:

In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

SICHUAN CUCUMBER SALAD

Sichuan Cucumber Salad image

A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this!

Provided by Middaybikeride

Categories Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large cucumber
1 teaspoon salt
3 tablespoons cooking oil
3 tablespoons minced garlic
1 1/2 teaspoons ground toasted szechwan pepper
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1 teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)

Steps:

Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Nutrition Facts : Calories 141, Fat 12.7, SaturatedFat 1.7, Sodium 584.1, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1

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