We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 2 whole heads of garlic, unpeeled
- 2 1/2 tablespoons minced fresh chives
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoons celery salt
- 1/4 teaspoon (scant) freshly ground black pepper
- 1 18-ounce package hearts of romaine (about 3), coarsely torn
- 1 1-pint container grape tomatoes
- 1 1/2 small broccoli florets
- 1 small English hothouse cucumber, thinly sliced
- 1 8-ounce package thinkly sliced mushrooms
- 1 small red onion, sliced paper-thin
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. DO AHEAD:Can be made 1 day ahead. Cover; chill.
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.
Roasted Garlic Green Goddess Tacos
These Roasted Garlic Green Goddess Tacos are the perfect, easy weeknight dinner! Loaded with salsa verde chicken and a roasted garlic slaw – YUM!
This post is sponsored by Taylor Farms Salads. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that make OBB possible! Check out the blog takeover I did for them HERE!
As I have most likely expressed previously on the blog, salads were never my favorite food in the world. I love my Dad, but his idea of a “salad” was iceberg lettuce, shredded cheese and ranch. So anytime someone tried to make me eat actual spinach or cabbage or even broccoli, my taste buds were like “uh, no thank you!”
Since then, however, I’m all about salads! Especially these Taylor Farms Chopped Salad Kits! They make everything literally SO easy. Every ingredient comes chopped and there are even cute lil bags of the toppings and the dressing inside. The most effort I have to do is mix it in a bowl. Yes please!
Roasted Garlic Goodness
And while you could 100% make this Roasted Garlic Chopped Salad bag as a meal by itself…I thought to myself, why not take it up a not and combine it with one of my favorite food groups?! TACOS! And thus, the Roasted Garlic Green Goddess Tacos were born. In the bag is a mix of romaine, cabbage, and broccoli slaw! It also comes with smoked white cheddar cheese, croutons and the creamiest roasted garlic dressing!
Loaded with everything green, garlicky, these tacos are the perfect easy weeknight dinner. For the base of the taco, I used the Roasted Garlic Chopped Salad kit! It has cabbage, broccoli slaw and romaine so it made for the perfect “slaw” for the taco!
For the protein, I used my 2 Ingredient Salsa Verde Chicken which is super juicy, tender and has the perfect amount of spice. As for the toppings, I used whatever green things I had on hand! Green onions, sliced avocado and fresh jalapeno! When you put everything together in one of my Homemade Corn Tortillas, it makes an extremely easy, extra flavorful dinner!
And yes, while eating this tacos, you will most likely feel like a Goddess. You’re welcome.
Let’s get into how to make them!
Romaine Lettuce with a Creamy Roasted Garlic Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 people 1 x
- Category: side
- Cuisine: New American
- 20 cloves roasted garlic ((for me this was roughly 2 full heads))
- 1/4 cup white wine vinegar
- 1 tablespoons water (to thin)
- 2 teaspoons Dijon mustard
- 1 teaspoon mayonnaise
- 1/2 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1 dash Tabasco
- 1/3 cup extra-virgin olive oil
- Freshly ground Pepper
- Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up roast for 50 minutes, until soft.
- Squeeze the garlic from its skin into a food processor and add in the remaining ingredients.
- Puree all ingredients until the dressing is thoroughly mixed. Season with pepper and serve.
If the dressing is too thick after processing, add water by the Tablespoon until it reaches the desired consistency.
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!
** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!
Did you make this recipe?
tag me on Instagram or Facebook with your recreations
Subscribe to my youtube channel for the latest japanese cooking videos!
consider joining the japanese cooking club - the smartest way to cook plant based japanese food at home!
To make the roasted garlic dressing: Preheat the oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for a little less than 1 hour. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use (it’s really good just spread on grilled bread). Leave the oven on for the walnuts
Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined.
While blending, add the olive oil in a slow, steady stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.
To make the candied walnuts: Put the nuts on a baking sheet and roast at 350°F for 4 minutes and then turn the sheet 180 degrees and roast for another 4 minutes. Remove them from the oven and let them cool. Turn the oven down to 275°F.
In a large bowl, whisk the egg whites until they begin to have body but not until they form soft peaks. Add the brown sugar, honey, and about 10 turns of a pepper grinder’s worth of black pepper to the whites, and combine.
Add the walnuts to the mixture and mix with a wooden spoon until they’re all well coated. Spread them on a foil-lined baking sheet and sprinkle them evenly with the salt. Put them in the oven and bake for about 12 minutes. Then turn the baking sheet and bake for another 12 minutes the nuts should be dry, not sticky. Remove them from the oven and let them cool. They’ll stay fresh for up to 2 weeks in a sealed container in a cool, dry place.
To make the salad: Wash and dry the romaine leaves and put them in a very large bowl—the bigger the better. Pour half the roasted garlic dressing over the leaves, and using your hands, gently scoop the lettuce from the bottom of the bowl up the sides. (We don’t recommend using tongs to dress this salad—or any salad. You’ll damage the leaves and you won’t distribute the dressing evenly.) Gently toss until the leaves are well coated, adding more dressing if needed.
Divide the lettuce between two plates, and using a hand-held fine grater, grate the Pecorino over each plate. Scatter the walnuts over the two plates and give each a grind of black pepper. Serve.
Old Fashioned Broccoli Salad
This poor ole broccoli salad has been languishing around for me to showcase it on the blog forever. Very patience little green veggie. Truth is, while The Cajun won't even give it a fair run, broccoli is one of my favorite veggies. I love to eat it most just simply steamed to be honest, though I've been known to fry it on occasion too. What can I say?
I adore this salad a lot too though and I can certainly make a meal of it. One thing is for sure - broccoli salad has been a southern potluck and party favorite for as long as I've been around, and it'll be a great addition to your Labor Day cookout too.
Broccoli Salad is most often served with a sweetened, basic mayonnaise and vinegar dressing, but I love, love it with a tangy old fashioned boiled dressing. Never tried that? It is super easy to make, and so delicious I'd be willing to bet you and your guests will find yourselves drawn to it too.
Intended mostly as a dressing for vegetable salads, cabbage slaws and potato salads, it's fairly thick, sort of like a homemade mayonnaise, but can easily be thinned down with a little milk to use on good ole garden salads too. I hope you try it sometime, but I've included the more traditional dressing, just in case you prefer that.
Now a lot of us southerners are guilty of literally drowning our salads like this broccoli salad in mayonnaise dressings, and don't get me wrong, I sure love my mayonnaise. I generally prefer dressings be applied with a bit of a lighter hand for salads like this though, so that the salad is the star and not the dressing. If you use the boiled dressing, make an extra batch and thin it down a bit for the table, because I think you'll find everybody will reach for it.
Many make this salad with purely raw broccoli, but I am not one of them, preferring to blanch the broccoli. Long enough to take away some of that harsh rawness, but not so long as the broccoli loses its natural, beautiful color. It certainly makes it a bit more palatable and just easier to eat. Perfectly good served all on its own, this broccoli salad is also great when served over a bed of shredded lettuce and garnished with a little bit of chopped tomato and bacon. Try it sometime - its just delicious! Here's how to make it.
For more of my favorite salad recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Old Fashioned Broccoli Salad
©From the Kitchen of Deep South Dish
|Prep time: 15 min | Inactive time: 1 hour |||Yield: About 6 to 8 servings|
- 3/4 cup of mayonnaise
- 2 tablespoons of red wine vinegar
- 1/8 cup of granulated sugar
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of Cajun seasoning or cayenne pepper , or to taste, optional
- 1/2 cup raisins or dried cranberries
- 1 bunch of raw broccoli
- 1/2 cup of chopped red onion
- 1/2 cup of chopped celery
- 1/2 cup grated carrots
- 1/2 cup of chopped pecans or walnuts
- 8 slices of bacon , fried crisp, crumbled and divided
- Kosher salt and freshly cracked black pepper , to taste
For the dressing, whisk ingredients together until well blended and sugar is dissolved set aside. Prepare dressing and set aside. Plump the raisins by placing them into a bowl, covering with hot water and letting stand for about 10 minutes. Drain well and set aside. Chop broccoli into florets, discarding the tough stalk ends. Blanch in boiling water for about 1 minute, then plunge into a bowl of ice water to stop the cooking process drain well and let cool.
Transfer the broccoli to a large serving or storage bowl, add the onions, celery, carrots, raisins, nuts, and half of the bacon toss to mix. Pour dressing over the broccoli mixture, add salt and pepper,and gently tosstaste and adjust. Refrigerate for at least 1 hour, longer if possible, to let flavors marry. Garnish with remaining cooked bacon and serve.
Cook's Notes: Substitute Old Fashioned Boiled Dressing for the traditional mayonnaise and vinegar dressing. Can also substitute 2 (12 ounce) packages of frozen broccoli florets for the raw. Place in a colander until thawed. Do not blanch. Though sunflower seed meat is traditional (use about 1/4 cup), any other nut will also do, so use your favorite, such as chopped walnuts, chopped pecans or sliced, chopped almonds. I love pecan in this salad. Toss in 1/4 cup of shredded cheddar, if desired right before serving. Substitute dried cranberries for the raisins for a different change. Broccoli salad can be served as a side dish, alone, or on chilled salad plates over shredded lettuce or lettuce leaves, garnishing each serving with the remaining bacon and some sliced cherry tomatoes, if desired. May also add in 2 apples (Gala or Honeycrisp recommended), cored and chopped, right before serving.
Check These Recipes Out Too Y'all!
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
- 2 cups chopped romaine lettuce
- 1 head of broccoli, florets cut
- 1 Pink Lady Apple, cut into thin wedges
- juice of 1/2 a lemon
- 1/4 cup carrot strips
- 3 tablespoons corn
- 1/4 cup chopped pecans
- 1/4 cup blue cheese crumbles
- 3 tablespoons Craisins® Dried Cranberries
Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.
Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.
Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.
Add the chopped romaine and broccoli to a large serving dish.
Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.
Sprinkle with corn.
Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.
Pour the creamy raspberry poppy seed dressing over the salad and enjoy!
Roasted Garlic Dressing
A delicious dressing from Roberta’s Cookbook, which we tried out for an edition of Cookbook Club. Try this on their Romaine, Candied Walnuts and Pecorino salad.
175 grams (3/4 cup plus 1 tablespoon) good olive oil, plus a splash for the garlic
10 grams (2 tablespoons) Dijon mustard
21 grams (1 ½ tablespoons) white wine vinegar
28 grams (2 tablespoons) sherry vinegar
Juice of half a lemon, plus more if needed
Freshly ground black pepper
1. Preheat the oven to 350 ° F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for a little less than 1 hour. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use (it’s really good just spread on grilled bread).
2. Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined.
3. While blending, add the olive oil in a slow, steady stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.
12 Best Healthy Summer Salad Recipes
Summer is the season of all the fresh healthy salads (and maybe a few burgers thrown in for good measure). Here are some of our favorite summer salad recipes that check all our boxes: healthy, crunchy, fresh, and totally delicious.
Nutritional data has not been calculated yet.
Delightful salad. Combination of red wine vinegar and Mayo worked really well. I used light Mayo and didn't need as much sugar as the recipe suggests.
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Sweet Tahini Vinaigrette with Grilled Romaine
Since I was a kid, I have loved tahini dressing and have had it on salad, falafel, sweet potatoes, grilled vegetables and noodles. Even though I have had it on so many foods, the basic recipe has always remained the same: tahini, lemon juice, garlic, salt and pepper. That is why I was super excited to try Chase Sobelman’s Sweet Tahini Vinaigrette recipe at the recent Mediterranean Diet Roundtable in June. Chase is the Managing Director and Executive Chef of Yale Hospitality at Yale University in New Haven, CT. Chase and her staff provided the conference with the most amazing spread of delights from a breakfast of shakshuka, smoked white fish and a warm quinoa bowl to lunch with gourmet open faced sandwiches (seared tuna with fennel and tapenade broccoli rabe with roasted eggplant and Mediterranean chicken salad with cucumber and apricot yogurt just to name a few) along with a Mediterranean Chickpea Salad with Gremolata and Citrus Vinaigrette. There were so many delightful foods at the conference, but one of my favorites was a simple grilled romaine with a sweet tahini dressing. I had never had a tahini dressing with sweetness and I loved it! Chase shared this recipe with us and I am happy to share them with you.
Before a few days ago, I had never grilled romaine lettuce before. It was very easy to do and made an incredible base for the tahini dressing. We just cut the lettuce in half lengthwise, brushed it with some olive oil and grilled both halves on a hot grill cut side down. It doesn’t take long for the lettuce to sear, but you want to make sure the lettuce is slightly charred before removing it from the grill. If the grill is hot enough, it should take only about 45 seconds to a minute. You can grill the other side as well (briefly) just to lightly wilt the lettuce. If you are grilling a lot of food, I would grill the romaine last so you can serve it right away with the sweet tahini dressing. I think you will find it to be a hit. Thank you Chase for sharing this awesome with us!