HERB SALAD
This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.
Provided by Annacia
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
- Whisk in the olive oil and pepper.
- Taste for seasoning.
- Add all the herb leaves and toss to evenly coat the greens with the dressing.
- Taste for seasoning.
- Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.
Nutrition Facts : Calories 45.7, Fat 3.7, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 2.7, Fiber 1.8, Sugar 0.4, Protein 1.4
COLD HERB SOUP WITH BREAD SALAD AND CHICKEN
Provided by Molly O'Neill
Categories project, soups and stews, appetizer, side dish
Time 1h30m
Yield Six servings
Number Of Ingredients 23
Steps:
- To make the soup, combine the peas, the lettuce, the garlic, the onion and the chicken broth in a large pot and bring to a boil. Cover and simmer until the peas are tender, about 15 minutes. Remove from heat and pass through a food mill. Whisk in the milk or cream to desired consistency, season and refrigerate.
- To make the salad, cut the bread loaf in half and cover with cold water. Soak for 30 minutes. Drain and wring with a dish towel. Combine the lemon, salt and black pepper in a large bowl. Slowly whisk in the oil. Add the tarragon, scallions, parsley and lemon zest and stir. Add the bread and stir well. Chill, stirring frequently to completely incorporate. After the salad is cold, adjust the seasoning.
- To make the chicken, place all the ingredients in a shallow pan and bring to a boil. Reduce heat to medium, cover and steam for 20 minutes. Remove from heat and keep covered until chicken reaches room temperature. Strain and reserve liquid for another use. Slice the chicken.
- To serve, ladle the soup into 6 bowls, garnish with the salad and fan the chicken slices around it.
TOMATO-HERB BREAD SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield Eight servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint. Add the olive oil, white-wine vinegar, salt and pepper and mix well.
- Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it in the salad. Season with additional salt and pepper if needed. Serve at room temperature.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 4 grams
FARMSTAND HERB BREAD SALAD
Make and share this Farmstand Herb Bread Salad recipe from Food.com.
Provided by seahorse73
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Divide bread evenly between two baking sheets.
- Bake at 350° for 10 to 12 minutes or until golden brown, stirring occasionally.
- Set aside to cool.
- Combine garlic and next 5 ingredients in a food processor; pulse 5 to 6 times or just until chopped, stopping to scrape down sides.
- Add oil and vinegar, and pulse until combined.
- Combine bread, tomato, and next 4 ingredients in a large bowl; add dressing, and toss well.
- Let salad stand, covered, at room temperature 30 minutes before serving.
Nutrition Facts : Calories 344.6, Fat 22.8, SaturatedFat 3.3, Sodium 575.9, Carbohydrate 30.8, Fiber 3.5, Sugar 5.2, Protein 5.8
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