Episode 263 - The Big Salad скачать в хорошем качестве

Episode 263 - The Big Salad

Today I am going for a filling and healthy lunch, so I am going to put together one variation of what I call The Big Salad. There are a few pieces, and here are the ingredients for each one. Dressing & Marinade o 1/4 cup extra virgin olive oil o 1/4 cup red wine vinegar o 1/2 tablespoon Italian herb blend o 1 teaspoon garlic salt o Black pepper, generous grind o 1/2 cup chickpeas, drained o 1/4 cup Kalamata olives, halved Salad Base o 1/2 head romaine, chopped o 1/2 yellow, red, or orange bell pepper, diced o 16 grape tomatoes, halved o 1/2 cup sliced fennel o 1/4 cup sliced shallot Toppings & Sides o 1/2 cup crumbled feta (split between two portions) o Ciabatta or other bread, buttered and toasted in garlic oil First is the dressing-marinade. Into a bowl goes the extra virgin olive oil, red wine vinegar, Italian herb blend, garlic salt, and black pepper. Give that a whisk and add in the drained chickpeas and a Kalamata olives. Let them sit for 30 to 60 minutes - this hydrates the herbs and infuses the chickpeas and olives with flavor." While that’s marinating we can prep the bread. I prefer ciabatta, but whatever bread you’ve got if fine. Spread butter on one side and toast it in garlic oil. Press it down so it lays flat in the pan. That’s going to give a golden, garlicky crunch on that side. Once you are ready, combine the greens; romaine, bell pepper, grape tomatoes halved, sliced fennel, and sliced shallot. Toss it all together. Pour in the dressing along with those marinated chickpeas and olives. Toss again so everything gets coated. Plate it up—this makes two generous portions. Finally, top each plate with the crumbled feta. Serve with that garlicky toasted bread. Bright, tasty, filling—and healthy. That’s the Big Salad!