De Ma Cuisine

lettuce Archive

Wednesday

26

March 2014

6

COMMENTS

BLT Salad

Written by , Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

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You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

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I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

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And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

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You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

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You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

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The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad
Recipe Type: Salad, Main, Meat, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
It’s like you chopped up your BLT and poured dressing over it.
Ingredients
  • 2 slices bacon
  • 1 C bread, torn into crouton sized pieces
  • olive oil
  • to taste salt
  • to taste pepper
  • dressing: 1 T mayo
  • 2 T Greek (or plain) yogurt
  • 1 clove garlic (optional), minced
  • 1/4 t dijon mustard
  • 1/2 T lemon juice
  • 1/2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • 1 T olive oil
  • salad: 2-4 C lettuce, torn
  • 1 tomato, chopped
Instructions
  1. Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
  2. Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
  3. Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
  4. Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.
Notes
If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

 

Friday

6

September 2013

5

COMMENTS

Veggies and Beef – Taco Salad

Written by , Posted in Beef, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Meat, Salads, Vegetables

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Are you ever too lazy to wash lettuce? Right. Me neither… It’s never a problem. That’s false. I don’t know why washing lettuce is a bother. It’s not like it takes all that long. And, I have a salad spinner, so I’m not even washing by hand. Sheesh, I say. Sheesh.

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We have 3 heads of lettuce in our fridge right now. And while I’m cool with using any that gets a little past its prime in vegetable stock, I’d much rather eat it raw. (Plus, I’m making vegetable stock right now, a lot of vegetable stock, and I may never have room in my freezer for anything else, let alone MORE vegetable stock… good thing it’s almost soup season.)

So let’s talk about lettuce for a minute. There are so many different varieties. I don’t know if I have a favorite. I tend to prefer the not so bitter ones, but other than that, not too picky. I have noticed that certain varieties (the less heavy leaves) don’t stand up as well to being prepared in advance and can get soggy if they’re not dried properly or if they’re dressed too soon. Simple solution: dry the lettuce well and dress it right before eating. Ok, that was easy.

I’ve never made anything like lettuce soup (is that a thing?). The craziest I get with lettuce is putting it on a sandwich or in a salad. Of all the salads, I’d say the Taco Salad is my favorite. I love it with any combination of the following: beans, beef, shredded chicken, chips, corn, shredded carrot, tomatoes, zucchini, broccoli, cauliflower, chives, cheese, Greek yogurt, salsa, guacamole… anything else? Oh ya, and lettuce, duh.

Taco Salad is one of two or three salads that Husband considers a meal. He’s not picky when it comes to food, but has mentioned this particular preference (he also doesn’t prefer overcooked asparagus and some squash, but he usually eats without complaint and sometimes the dog just gets a little more to clean off the plate ;)).

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Today, I don’t have any beans cooked (I tend to use dried beans, which require overnight soaking and then hours of cooking – definitely a time investment, but quite simple when I plan ahead… today I did not). So I’m going with what would be a regular old taco, in salad version. Almost regular. I’m definitely going to add zucchini and broccoli. And while I might be fine with that on a taco, I know that someone else in this household might not prefer it (but I think he would still eat it… after asking if there really was broccoli on it). There will be ground beef, bell peppers, tomato, corn chips, chives, Greek yogurt and salsa for dressing, and cheddar cheese.

I’m ready. Let’s eat!

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Taco Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2

Taco Salad

Ingredients

  • 1/4 to 1/2 lb. ground beef
  • 1/4 t chili powder
  • 1/4 t smoked paprika
  • 1/4 t sweet paprika
  • pinch cumin
  • pinch salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C lettuce, torn
  • 1 small bell pepper, chopped
  • 1/2 C zucchini, finely chopped or grated
  • 1/2 C broccoli, chopped into small pieces
  • 1 tomato, chopped
  • 1/2 T chives, chopped
  • 1/4 C cheddar cheese, grated
  • corn chips, crumbled slightly, if desired
  • Greek yogurt
  • salsa

Instructions

  1. Cook beef with seasonings. Drain and discard fat. Set aside.
  2. Divide lettuce into two bowls and top with remaining veggies, chives, cheese, yogurt, and salsa.
http://www.de-ma-cuisine.com/veggies-and-beef-taco-salad/

Happy Eating!