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Plum Salad with Black Pepper and Parmesan

Plum Salad with Black Pepper and Parmesan

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Don’t bother trying to halve and pit the plums before slicing them for this plum salad recipe. Instead, cut off slices, working your way from the outside to the pit.


  • 2 Tbsp. sherry vinegar or red wine vinegar
  • ½ tsp. cracked black pepper, plus more
  • 6 ripe red, black, and/or green plums, some thinly sliced, some cut into wedges
  • ¼ cup shaved Parmesan or Pecorino, plus more for serving
  • 2 Tbsp. extra-virgin olive oil

Recipe Preparation

  • Stir vinegar, honey, and ½ tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add ¼ cup Parmesan and gently toss again just to evenly distribute throughout salad.

  • Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.

Reviews SectionWOWZA! I took this to my book club without testing it first. IT WAS A HIT!How can something so simple to make be so delicious! The deliciousness way out of proportion to the time it took to prepare! From now on I will be eager for plum season!AnonymousLynnwood, WA08/21/19Amazing flavor combination! Super easy and great way to use a glut of CSA August plums. Don't forget the flaky salt.AnonymousBrooklyn, NY08/18/19Made this tonight - the combination is amazing. Sweet, sour, spicy, salty. Perfect summer salad, took less than five minutes to make.AnonymousLos Angeles 08/12/19Was pretty skeptical about the plum + zippy peppery combo, but this was a damn good refreshing summer salad!

The price is determined by the national average.

loaf Ecce Panis Roasted Garlic Italian Loaf, cut into 1-inch cubes

pounds plum tomato, cut in quarters

cucumber, cut in half, seeded and cut into 1-inch cubes

yellow bell pepper, cut into 1-inch pieces

small red onion, thinly sliced

cups pitted kalamata olives

cup packed fresh basil leaves, chopped

dash each saltand ground black pepper

cup freshly grated Parmesan cheese

A Kitchen Sink Salad

Approximate quantities:
6 ounces baby spinach 2 large heirloom tomatoes, roughly chopped 3 Kirby cucumber, sliced into thin disks kernels of 1 ear of grilled corn 1 grilled bell pepper, roughly chopped 1 large sweet potato, peeled, chopped into 1-2” cubes, and tossed with olive oil, salt, and pepper, and roasted at 425 degrees for about 20-25 minutes, 1 medium watermelon radish sliced into thin crescents, 1 lb of ground turkey browned with scallions and red chili flakes, 1 cup of cooked rice, and 1 16-ounce can on black bean, drained drizzled with olive oil, lime juice, and hot sauce

My only note about assembling this is, I browned the ground turkey — actually my Mom did — just before we were going to eat, and then once it was cooked through, she added 1 cup of cold, cooked rice and the black beans to pan to warm them and bring the flavors together and then we tossed this mixture warm into the salad.

Orange Feta Salad with Fresh Mint

This is one of my favorite salads that is not only visually delightful but also brings familiar flavors together in an unfamiliar — but thoroughly delicious — way.

Sweet oranges are the stars of this salad, and it’s important to take the time to segment them so there are no tough membranes to cut through or get caught in your guests’ teeth. It may sound finicky, but it’s actually quite simple, and well worth the extra few minutes it takes. Simply slice the top and bottom off of each orange so they sit well on your cutting board, then slice the peels off, making sure no white pith is left behind. Then slice carefully beside each membrane, removing glistening slivers of orange that can be arranged like flower petals on each plate.

Simply sprinkle with Feta cheese and fresh mint leaves, drizzle with a raspberry vinaigrette, and your salad is ready to serve — perhaps with a mug of Peach Bellini herbal tea and a Peach Cardamom Scone still warm from the oven.

Balsamic Tomato Salad

Ripe, juicy tomatoes don't need much to make them sing. A simple dressing of balsamic vinegar, garlic, and fresh herbs are all you need for a summery salad.

Since the salad only has a few ingredients, look for the best tomatoes you can find. When shopping, look for tomatoes that are brightly colored, heavy for their size, and firm but juicy. The recipe calls for plum tomatoes, but good cherry, grape, vine, or heirloom tomatoes will work, too. Feel free to use the best tomatoes you can find, regardless of variety. If using a small type like grape or cherry tomatoes, there's no need to seed them. Simply slice them in half and you're done.

Tomatoes are low in calories, low in fat, and high in vitamins A, C, and K. They're also known for containing the antioxidant lycopene, a natural pigment that gives tomatoes their signature red color.

You only need a few minutes to make balsamic tomato salad, so it's easy to throw together for a barbecue or a weeknight summer dinner. It also packs well for a picnic or meal on the go, and can be made ahead of time and stashed in the fridge until serving time. Serve with grilled steak, fish, or blackened tofu.

Black Pepper Plum

My great big exciting news is that I've launched a cookbook this year (2014). It's called Yum-mo: Fun Fresh Food for students and beginners. It was hauled off a ship in the docks of Cape Town harbour at the start of May.

And now it is in major bookstores (real life bookstores) for people to pay R200 for. And cook from. They pick up my book (which is adorned with the face of Martha, a friend of mine) and then they read those words I wrote back in 2012 during my final, buzzing, dancing year at Rhodes. And my sister goes into bookstores and rearranges the displays so mine is on top. It's marvellous.

And they make decisions about what to cook. They buy things I recommend. It all blows my mind.

And that, dear folks, is the reason why I am never on black pepper plum anymore. I thought of exploding this blog - but no. It's a sweet, virtual monument to three years worth of rambling, cooking, tasting. It stays.

But if you want to see my student/ beginner/ everyone cookbook (and it really is for everyone - the recipes are often classics with twists. They're food you can eat every day) then move along to my website at (where you can order it) or like the Facebook page.

Here's a photo of stage two of the launch, when there was a lucky draw to win books. The students of TUKS University's Honours Marketing Management class made it all happen quite magnificently.

Kale and Brussel Sprout Salad

Posted By Savita

Kale Brussel Sprout Salad - A Recipe to Celebrate the Season. Stores are loaded with fresh brussel sprouts and I could not resist bringing a few pound home. After all, it is That time of the year.. Roasted Brussel Sprouts, Stuffed Turkey, Mashed Potatoes and gorgeous cranberries..

To help you prepare for the in-kitchen festivities, I’m sharing the recipe for a delightful Kale and Crispy Brussel Sprouts Salad. This delicious Kale Salad is laced with seasonal apples, cranberries, crispy roasted Burssel Sprouts and a creamy honey-mustard dressing. Gluten free. Nuts free.

Brussel Sprout is one of my favorite seasonal vegetable. Every season, I wait for arrival of Brussel Sprout in store. As soon as it arrives, I have our weekly menu loaded with these easy Shaved Brussel Sprouts and Apple Salad, Soy Glazed Brussel Sprouts, Coconut Curry Brussel Sprouts and various other Brussel Sprout recipes.

Not only this Kale Brussel Sprout Salad is a recipe to celebrate the festive season.. It is also a healthy salad loaded with green kale, apples, and cranberries. I love such salads for dinner with side of Honey Lemon Chicken or Bruschetta Chicken. Leftovers are perfect to pack for lunch.

This Kale Salad is also gluten free and nuts free. The nutty crispy roasted Parmesan Brussel Sprouts take place of nutty crunch of nuts and bread croutons. You will not feel for a second that this salad is so low in carbs yet has all bells and whistles of being an amazing festive dinner salad. A little sneak of healthy in menu full of classic favorites. (Don't even get me started on the load of vitamins, anti-oxidants and calcium all these mighty ingredients bringing to the salad bowl.) Such a wining addition to any day dinner menu.

Dressing for Kale Brussel Sprout Salad

The dressing for Kale Brussel Sprout Salad is as important as salad.

Since I planned to serve this Kale Salad for weekend family dinner.. I wanted dressing that is not over-loaded but still stand well to study raw kale and crispy brussel sprouts. Savory brussel sprouts and kale needed something sweet and sour. So, honey-mustard with hint of mayo made perfect sense.

Note: You can go all vegetarian by replacing mayo with vegan mayo or a tablespoon of Sour Cream.

I love creating new and update classic Salad Dressing recipes that I can add to salads. Without doubt, a salad dressing can make or break a salad. This lite yet creamy Honey Mustard dressing stands good to test. It gives kale the perfect sweet and sharp bite without any watery vinaigrette collecting at the bottom of the salad bowl.

I also recommend trying following Salad Dressing as a variation.

This festive season, don't forget the greens. Bring home the vibrant color and texture of this easy and healthy Kale and Brussel Sprout Salad.

The Best Pea Salad Recipe Ever

This recipe is simple in that it only has a handful of ingredients, but it packs a delicious punch. The freshness and crunch of the peas is heightened with the tangy lemon Dijon vinaigrette. When tossed with the salty prosciutto and earthy parmesan, it culminates into a fabulous blend of flavors that perfectly suits the change of the seasons.

Due to the base of peas in this salad, it is surprisingly hearty — enough to serve it over a bed of fresh greens as a main dish. When served in small portions it is still light enough to work as a side dish or an accompaniment in a lighter menu.

We thought it would be fun to serve our best pea salad recipe ever as the statement dish for a spring-themed afternoon tea party. Accompaniments to this salad would be a creamy potato soup and a simple tea sandwich, such as grilled cheese. Go above and beyond by making a trio of hot tea sandwiches that include a Monte Cristo as well as apple butter ham and cheese. For dessert, lemon meringue bites would be a perfect pairing.

Our favorite tea to pair with this salad is Fog Cutter Irish breakfast tea. A black tea with hints of lemon, it plays perfectly into the tangy vinaigrette as well as the dessert without being overpowering for the other dishes. If you are looking for a lighter or lower caffeine tea, our Citrus Mint green tea is a great option. The addition of the mint goes wonderfully with the fresh peas and prosciutto.

Italian Pasta Salads

No true Italian would accept mayo as a pasta salad ingredient. Cubed mozzarella, tomatoes, and a healthy dose of olive oil make this.

Method: stovetop
Time: 30-60 minutes

Made with Italian dressing, parsley, Parmesan cheese, red onion, hard salami, green pepper, pitted ripe olives, spiral pasta

Method: stovetop
Time: under 30 minutes

Made with red onion, green bell peppers, pasta, vegetable oil, lemon juice, red wine vinegar, dried oregano, broccoli, pepperoni, mozzarella cheese

Method: stovetop
Time: 30-60 minutes

Made with Genoa salami, pepperoni, Asiago or Italian sharp cheese, black olives, red bell pepper, green bell pepper, tomatoes, Italian dressing mix, olive oil, balsamic vinegar

Method: stovetop
Time: 30-60 minutes

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5 Famous Recipes From Freds at Barneys to Make at Home

To revist this article, visit My Profile, then View saved stories.

To revist this article, visit My Profile, then View saved stories.

A quick peruse through the new book Barneys New York reveals how intertwined the venerable store has been in New York City’s narrative since its birth 93 years ago. From its roots as a discounted men’s suiting store to the luxury department store it is now, Barneys developed alongside the city’s art and fashion scene, becoming a destination where pop culture and cutting-edge fashion dynamically meet. While the book tells the story behind the clothes, it also delves into the story of its famed restaurant, Freds.

Formally known as “The Pub,” Barneys conceived the notion, “come for the fashion, stay for the food,” right off the bat. After many rebrandings and menu changes, Freds emerged in 1996. Catering to “the new New York society: international shoppers, ladies and gents who lunch, moguls, executives, and celebrities,” the notable lunch shop has been a mainstay ever since. To celebrate 20 years of Freds and the launch of Barneys New York, here are five famed recipes—so go ahead and lunch in style every day of the workweek.

6 large Idaho potatoes
1 onion, peeled and halved
1 egg plus 1 egg yolk, beaten together
2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 T rendered chicken fat (optional)
Matzo meal, to thicken
¼ cup vegetable oil

¼ pound fresh salmon
¼ pound smoked salmon
1 bunch chives, finely minced
6 capers, chopped
Salt to taste
Freshly ground black pepper
1 T mustard
1 T extra-virgin olive oil
½ T chopped dill
Crème fraîche and caviar to garnish

1. Peel the potatoes and, working quickly, grate them on the finest hole of a box grater into a stainless steel bowl. With your hands, firmly squeeze all the water out of the potato pulp (you’ll want to work over the sink).

2. When as much liquid as possible has been squeezed out of the potatoes, grate the onion into the bowl and mix. Add the egg mixture, salt, pepper, chicken fat, matzo meal and flour. Mix together very well.

3. In a large frying pan, heat the oil until very hot but not smoking. Place heaping tablespoons of the potato mixture in the pan, flattening them until they are about 1⁄2-inch thick. Reduce the heat to medium and fry until golden brown on the bottom. Turn and repeat, cooking until well browned and cooked through.

1. Mince all the tartare ingredients except the caviar and crème fraîche and add to a bowl. Then add the mustard and the extra-virgin olive oil and mix well.

2. Once the potatoes are done, top with the salmon and then a dollop of crème fraîche, followed by the caviar.

Caesar Pasta Salad

Posted By Savita

Caesar Pasta Salad, a creamy summer pasta salad inspired from Caesar Salad with crunchy romaine lettuce, bow-tie pasta, cherry tomatoes, cucumber, and a delicious Caesar salad dressing. With crunch of croutons and buttery parmesan cheese.. this summer pasta salad is dream-come-true for Caesar salad and summer pasta salad lover!

It is one of my favorite potluck Pasta Salad. it takes just 20 minutes start to finish. Plus, I love the fact that I have something which everyone can eat in my summer gatherings. Even anyone with egg/fish allergy will not have to stay away from this Caesar Pasta Salad because I dress it in homemade vegetarian Cesar dressing!

Honestly, I love to bring something to potlucks which everyone can enjoy. With lots of my friends shifting to vegetarian diet in summers. So, such all-veggie salads fill the gap. Also, there is only that much cooked on grill at a time.. while burgers are grilling, filling salads such as this pasta salad are something everyone like to snack on.

So, what do you say? Let's make summers gathering more exciting one bowl at a time! Let's make some Caesar Pasta Salad!

Remember, Vegetarian Caesar Salad dressing recipe that I shared a few weeks ago? This Caesar salad uses that as a base. Since Pasta Salads need more creamy base dressing than leafy salads.. I replaced two things in this recipe for more creamy texture. Don't worry both are vegetarian and don't get watery when on potluck buffet table for long.

1) I replaced butter milk from earlier recipe with thick Greek non-fat yogurt. Greek yogurt is healthier and easy way to brighten up creamy dressings without much fat or eggs.

2) I also added 1/2 of cup of olive oil veganaise (an egg free alternative to regular mayo). You can also use mayo if you prefer.

The above two made a creamy dreamy Caesar salad dressing which works perfect in pasta Caesar salad.

To make Caesar Pasta Salad, I start by boiling some water to cook pasta. Different pasta cooks in different time. It is always good to read directions on Pasta Package to ensure it is cooked al-dente. For pasta salads, I like to cook pasta al-dente which means it still has some bite. This way it does not get mushy while cooling down or while sitting in the dressing.

Note: Pasta or pasta salad, it is important to season cooking water with generous amount of salt. As pasta cooks, it absorbs water and gets seasoned. If water is well seasoned, cooked pasta will taste delicious own it's own in pasta salad or otherwise it will be bland.

So, while pasta cooks, I mix a batch of Caesar dressing. Like I said, for today's recipe, I used all plant-based ingredients which makes this pasta salad fully vegetarian. It does not mean that you can't make chicken Caesar pasta salad with it. Just add some grilled chicken/rotisserie chicken. You can also use this easy all-purpose baked chicken recipe.

That's it. Once pasta has cooked and cooled, and dressing is ready. I mix pasta into dressing with tomatoes, cucumber, romaine lettuce, green onions, and some more parmesan cheese. If packing for potluck, I don't mix in croutons and leave those for last minute. Even though croutons stay good and soak in some dressing like a Panzanella Bread Salad.. I still prefer add'em at last for that extra crunch.

Speaking of crunch, even though this is a pasta salad.. this salad has lots of crunch. Cucumber, croutons, romaine lettuce! Pure yumm!

Isn't it great to update classics? Honestly, Caesar Pasta salad is not an upgrade.. Pasta and Caesar Salad are made for each other. Don't just believe my words. Try it! You will fall in love, how creamy nutty Caesar dressing brings pasta, romaine lettuce and croutons together. I added cherry tomatoes since they are in season and give nice color to pasta salad.. plus cucumber because I love crunch of fresh cucumber in salads. But, you can use many other veggies: celery, carrots, red radish, all will go great.

Okay, let me sum up this delicious Pasta Salad recipe quickly:

1) A creamy dreamy Caesar Salad - Pasta Salad perfect for summer potlucks or BBQ parties.
2) No eggs, no anchovies yet creamy Caesar dressing taste. You will love this one. I promise!
3) Good news! This pasta salad is all vegetarian. Make a big batch because every guest will want it.
4) Last but no way the least, just 20 minutes start to finish. Oh, and dressing can be prepared up-to two days in advance.

I would love to know, what is you favorite Pasta salad? Leave a comment below and let me know!

For all Caesar Salad fans out there, I have a few more delicious variations of Caesar Salad Recipes. Yes, I love regular romaine lettuce and crouton Caesar salad.. but I love to play with lots of flavors around these two quintessential. Here are few of previous yummy recipes:

1. Kale Caesar Salad with Parmesan Lace
2. Vegetarian Caesar Dressing with Cucumber Caesar Salad
3. Chicken Caesar Salad with Chickpea Croutons
4. Caesar Pasta Salad. You are already looking at it. :) Isn't it a delicious looking summer salad? I'm loving it!
5. few more coming.. anything you want to see? Drop a line. I will be happy to share.

Watch the video: Μαθαινουμε για την ΚΑΥΤΕΡΗ ΠΙΠΕΡΙΑ και της θεραπευτικες της learn about HOT PEPPER. (May 2022).