Kosher salt (such as Diamond Crystal) and black pepperģ romaine hearts (about 1 pound), trimmed and chopped into bite-size piecesģ fresh ears of corn, shucked, kernels removed from cobsĨ radishes, halved lengthwise and thinly sliced into half-moonsĥ scallions, trimmed and thinly sliced at an angleġ/2 cup crumbled Cotija (or grated Parmesan)ġ cup chopped cilantro, leaves and tender stemsĢ cups crumbled lime tortilla chips (optional) DIRECTIONSġ. This salad eschews subtlety, and hits all the right notes.ģ large scallions, trimmed and finely chopped (about 1/4 cup)Ģ tablespoons finely chopped jalapeño with its seeds (or to taste) Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants such as California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, including avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, including radishes, corn kernels and tortilla chips. ![]() While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients. This chopped salad is fresh, festive and excessive in a celebratory way. 15, text a fruit or vegetable emoji to 361-COOK-NYT (36) and get free recipes for your summer produce.) Chopped Salad With Jalapeño-Ranch Dressing The recipes below are fast, summery and require little in the way of effort. So: Don’t cook! And if you do decide to cook, keep it minimal. I feel that most acutely at the height of the summer, when it’s just too hot to do much of anything. There are times when you don’t want to cook, and there are times when you can’t bear to cook - that extra tablespoon of desperation keeps you from walking into the kitchen and turning on the stove.
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