AVOCADO SALAD WITH HERBS AND CAPERS
This salad is both dead simple to make and highly luscious. It gets a velvety richness from the avocados. The salad is enlivened by a splash of red wine vinegar in the dressing and a handful of briny capers sprinkled on top. The herbs here are used in two ways, both chopped into a garlicky salsa verde-like dressing, and strewn in whole leaves across the plate. Choose your avocados carefully for this; look for firm but not rock-hard fruit, without any mushy spots. If you'd like to substitute another variety of avocado for the Haas you can, but the salad may not have the same texture. Then serve it either as a side dish or an appetizer with a meal of roasted or grilled meats, chicken or fish. Or make it the foundation of a light lunch, with some crusty bread and tangy cheese on the side.
Provided by Melissa Clark
Categories weeknight, salads and dressings, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
- Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
- Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 15 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 656 milligrams, Sugar 2 grams
EGG SALAD WITH CAPERS AND OLIVES
You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop eggs and move to a bowl.
- Add the remaining ingredients. Salt and pepper to taste, mixing well.
- Enjoy!
HEALTHY EGG SALAD WITH FRESH HERBS
This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
- Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
- Line plates or a platter with arugula, top with the egg salad and serve.
Nutrition Facts : Calories 127.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 187.1, Sodium 112.6, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 7.6
HERB & CAPER EGG SALAD
Fresh herbs, shallots and chopped capers add flavor to this tangy egg salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/4 cup each
Number Of Ingredients 5
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 190 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
HERB AND CAPER SAUCE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.;
DANISH BURGERS W/ HERB CAPER SAUCE AND A MOD SALAD
These burgers are tasty, hearty, moist and very easy to make. The flavors are simply fabulous. The recipe comes from Rachael Ray. Tip: Put the cheese in the freezer while you prep everything - just 10 minutes in a deep freeze makes the dicing a lot easier.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
- Preheat skillet over medium-high heat.
- Separate meat into four equal portions and form into 1" thick patties.
- Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
- Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
- In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
- Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
- Add remaining sauce to salad and toss.
- Fancy chips finish the plate.
Nutrition Facts : Calories 634, Fat 22.6, SaturatedFat 9.8, Cholesterol 184.2, Sodium 888.7, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 61.6
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