Ice Water Salad Food
ICE WATER SALAD
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Provided by Molly Baz
Categories Bon Appétit Salad Vegetable Root Vegetable Radish Fennel Turnip Beet Carrot Walnut Anchovy Parmesan Soy Free Peanut Free Gluten-Free and Fresh
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
- Meanwhile, preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
- Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef's knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
- Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
- Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.
PERFECT CAESAR SALAD
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Submerge romaine leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days.
- Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
- Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.
FIRE AND ICE SALAD
This hot and cool salad is good on any dinner or lunch menu.
Provided by Louise
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, bell peppers and onions.
- Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
- Before serving, peel and slice cucumber; add to vegetables and toss.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 15 g, Fat 0.8 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 385.8 mg, Sugar 10 g
ICE WATER
Sometimes I get back from a run, home from work, or take too long of a shower and I just get thirsty. In a pinch, this is what I do to quench my thirst.
Provided by Badgerden
Categories Beverages
Time 2m
Yield 1 Glass, 1 serving(s)
Number Of Ingredients 2
Steps:
- Step 1: Take a bottle of water and place on counter.
- Step 2: Get a glass, cup, bowl, Yahtzee Shaker, or any other liquid retaining container and place on counter next to the bottle of water.
- Step 3: Fill up ice cube tray with water and place in freezer (wait 3 hours) (Note: if you have an ice cube dispenser, skip step 3).
- Step 4: Pour water into container.
- WARNING: Stand back in case ice explodes.
- Step 5: Wait 1 minute.
- Step 6: Swirl with spoon.
- Step 7: Find a comfortable couch.
- All done.
Nutrition Facts :
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Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting …
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- Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
- Meanwhile, preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
- Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
- Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
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- Get Your Hot and Cold Water Ready. Prepare a pot of boiling water and an ice bath (a large bowl full of ice and water). You can add salt to the boiling water if you wish — salt will permeate the outer walls of the vegetable being blanched and enhance the flavors — but salt also breaks down the vegetables over time and causes them to become mushy.
- Boil (Blanch) Place your vegetables into the boiling water, and keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; vegetables should be tender but not mushy.
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- Discard any browned outer leaves of the radicchio. Quarter the heads, and cut into them at a diagonal to remove the core. Cut into bite-sized pieces. Add radicchio to a salad spinner or a large bowl. Fill bowl with ice water and set aside.
- Arrange bread cubes on a baking sheet and toss with the olive oil, season with salt and pepper. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or process in a food processor to make coarse crumbs.
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- Line a fine-mesh strainer with 2 layers of cheesecloth and put strainer over a bowl. Put yogurt in strainer, cover with plastic wrap, and chill 30 minutes.
- Tear romaine into bite-size pieces, rinse, and dry thoroughly between layers of paper towels. Arrange lettuce evenly in a 9- by 13-in. baking pan or other 2-qt. dish.
- Chop sugar snap peas and arrange evenly on top of lettuce. Wash, trim, and thinly slice radishes. Arrange them on top of sugar snap peas.
- Peel cucumber, halve lengthwise, and, using a spoon, scoop out and discard pulpy flesh and small seeds in the center. Cut each cucumber half lengthwise again and chop. Arrange cucumber on top of radishes. Trim green onions, thinly slice white and light green parts, and sprinkle evenly on top of cucumber.
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- Shock vegetables. A quick boil in salted water, then a plunge in a bowl of ice water yields cooked vegetables that are vibrant in color and crisp-tender in texture.
- Make tomatoes and peaches easier to peel. The easiest way to peel tomatoes and peaches is to blanch them: cut a little X into the skin, slip into boiling water, then transfer to a bath of ice water.
- Make boiled eggs easier to peel. After boiling your eggs—either soft or hard—transfer them to a bowl of ice water and let sit until completely cooled.
- Make better shrimp cocktail. You don't want to overcook boiled shrimp—it gets chewy real fast—so stop the cooking process just as you would for vegetables: by dunking the shrimp in a bowl of ice water as soon as they're done cooking.
- Cool hot custard faster. This one works best with metal mixing bowls, since they conduct heat faster. If you're making a custard base for ice cream (or any other kind of custard you need to chill), speed up the cooling process by putting the bowl of hot custard over your bowl of ice water, then stirring and rotating the custard until cool.
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