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Category: Sulfite-Free
Endive & Spinach Salad with Hearts of Palm
Ingredients: 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh tarragon or 1 teaspoon dried ½ teaspoon salt ¼ teaspoon ground pepper 8 cups baby spinach 2 heads Belgian endive, cored and sliced 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced 2 hard-boiled eggs (see Tips)
Watercress and Citrus Salad
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My-Version-Of-Perfect Chicken Salad
Ingredients: 4 cups chopped or pulled chicken 2 large ribs of celery, chopped 1 small red onion, diced zest and juice of 1 large lemon 1/8 tablespoon dried red chili flakes 3 large sprigs tarragon, leaves removed from stems and roughly chopped 3 tbsp. good quality mayonnaise Sea salt and fresh ground black pepper, to
Fresh Tuna Salad
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Pan-Roasted Calamari Salad with Tomatoes and Avocado
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Scallops with Grapefruit-Onion Salad
Ingredients: 4 small ruby red grapefruits (about 2 pounds total) 3 tablespoons pickled cocktail onions 2 tablespoons packed flat-leaf parsley leaves Freshly ground pepper 24 sea scallops (about 2 pounds) Kosher salt 1 tablespoon extra-virgin olive oil (plus more for drizzling)
Zesty Chicken Salad
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Avocado-Peach-Orange salad with coconut flakes
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Pink-Grapefruit-and-Avocado Salad
Ingredients: 2 medium ruby grapefruits 1 teaspoon finely grated grapefruit zest 1 medium shallot, minced 1 teaspoon white wine vinegar 2 medium Hass avocados, sliced 1/4 inch thick Salt 2 tablespoons extra-virgin olive oil Freshly ground pepper Chervil leaves, for garnish
