Spring and summer olivier salad a bounty of fresh produce that tastes amazing when tossed together in a mixing bowl, but that doesn’t mean cooler weather should come up short on the salad front. Whether you’re looking for a main course like goose confit and figs atop leafy greens or a side to accompany your holiday meal, we’ve got you covered.
Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad. A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs. Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant. This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese. Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. A simple, spoonable treat from South America’s western edge. Get the world’s best recipes and kitchen tips in your inbox.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Registration on or use of this site constitutes acceptance of our Terms of Service. This classic Spanish dish is very versatile and quick to whip up. They’ll all taste great, so get experimenting! Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top. Use a fish slice to slightly lift and loosen the sides of the tortilla.