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RECIPE – Each Makes 2 Big Ass Salads + extra dressing
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Mediterranean Salad with Aged Balsamic Vinaigrette
•Nice mixed greens
•Boiled eggs (1 per salad – boil 10min, then run under cold water to stop cooking. Peel and slice in half)
•Shaved fennel
•Roasted red bell pepper, cut into bitesize chunks
•Sliced kalamata olives
•Sliced pepperoncini
•Sheeps milk feta, crumbled
•Filet of canned mackerel
•Fried panko breadcrumbs
•Top with balsamic vinaigrette:
•50g gr 3Tbsp rainy mustard
•75g aor 1/3c aged balsamic
•75g or 1/3xnice extra virgin olive oil
Shake vigorously to combine.
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Salmon Sushi Salad with Creamy Ginger Miso Dressing
•8oz skin off salmon
•250g or 2c Chopped Broccolini
•Oil
•Green leaf lettuce, chopped
•Green cabbage, finely shredded
•Pickled ginger, chopped
•Roasted sunflower seeds
•Roasted nori, cut into long thin strips
Salt both sides of salmon, place salmon “skin” side down in oiled pan over med heat, press down for 30 sec. Flip to other side after 5min of cooking, reduce heat to low and continue cooking for about 2min)
Wipe out pan and return it to med high heat. Add oil then broccolini and pinch of salt. Toss to combine. Cook for about 90 sec or until lightly charred and slightly tender.
To build salad, add a handful of lettuce, a half handful or so of shredded cabbage, about ½ the cooked broccolini, pickled ginger, sunflower seeds, pinch of nori, and about ½ of the salmon, flaked. Top with miso dressing.
Spin all ingredients except oil with an immersion blender. Slowly stream in both oils.
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Southwest Steak salad with chili lime vinaigrette
•8oz sirloin steak
•Neutral oil (light olive, avocado, canola)
•150g or about 1c raw pumpkin seeds
•Salt
•Pepper
•Arugula
•Corn (i’m using frozen and thawed)
•Roasted red bell pepper
•Avocado, diced
•Sheeps milk feta cheese
Season both sides generously of steak with salt and pepper. Preheat medium nonstick pan over medium heat. Add long drizzle of olive oil followed by steak. Press meat into pan for about 30 seconds. Cook for 5-6 minutes on side 1. After 5min or when side 1 has developed nice color, flip steak to side 2, add a bit more oil, and continue to cook for about 4-5 more minutes until temp reaches about 125F/52c (for med rare). Allow to rest for about 15 minutes. Slice. .
Wipe out pan and heat over high and add 45g or about 1/3c neutral oil. When hot, add pumpkin seeds and a pinch of salt. Allow to fry for 30-45 seconds, stirring frequently. The seeds are done when beginning to turn golden in color and puff. Placed fried seeds on a layer of paper towels to drain and cool.
To build salad, layer handful of arugula, a sprinkle of corn, chopped roasted red bell peppers, and avocado. Feta, fried pepitas. Add 4oz of sliced steak, and top with chili lime vinaigrette
Chili Lime Vinaigrette
•25g lime juice
•15g champagne vinegar (or white wine vinegar)
•30-35g honey
•20g grainy mustard
•½ clove garlic
•10g or 1/4c shallot, diced and rinsed
•1g cumin
•3g Chile powder
•3g salt
•175g neutral oil (light olive, canola, avocado)
•50g extra virgin olive oil
Spin all ingredients except oil with an immersion blender until onions and garlic are broken down, then stream in neutral oil. Once emulsified, stop blending, add in evoo, and stir in to combine.
#weeknighting #salad #saladsthatdontsuck
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Does anyone ever comments about the large amount of plastic he uses, and leaves the tap running for 3 min, without catching the res water for plants or washing dishes?
over here in my country, salad is something green, raw and healthy but ur making it drenched in grease over there in the States. u might as well be eating fries.
God I wish more cafes and restaurants would treat salads as more than just a side dish – add some ingredient variety and creativity and they could be awesome (and usually much healthier too).
I have a big salad for dinner every night! Tonight I had miso tilapia loin (seasoned myself ) Spring salad mix with honey soy ginger dressing, honey roasted sliced almonds and dried pineapple and dried edemame.
Love the recipes and cooking tips! Question – if I do not want raw egg in the salad dressing, is there anything else I could use instead to achieve similar texture and flavor ? We have a kid at home so probably no raw eggs on the table.
These salads look great! I ve subscribed and added this video to my future dinner ideas! Thank you! Love how easy they look without alot of complicated ingredients, all these are things I have on hand normally. Quick question, if one does not have an imersion blender, can I whisk by hand? Thank you also for the tip on the aged balsamic and different oils.
I don't like that you present gorgeous food in bowls instead of proper main course plates as it visually cheapens them but I love the sound of all recipes and will try them out!
You know what, Bri, upon rewatching this video, the Salmon salad that you described as "kind of like sushi" made me think that you'd probably make a sick ass poke bowl, which is something you haven't done yet.
You can ALWAYS make a vinaigrette that DOES NOT SEPARATE simply by adding some sunflower licithin. I make all of my salad dressings and they never separate. Sunflower lecithin has no taste.
very fun video thank you for sharing! in my YouTube channel I just did a video where I share a very yummy and easy healthy salat recipe If you will like to watch it!🥗
Dude – that is not a "big ass salad"
Wish these were gastritis friendly 🙁
Does anyone ever comments about the large amount of plastic he uses, and leaves the tap running for 3 min, without catching the res water for plants or washing dishes?
over here in my country, salad is something green, raw and healthy but ur making it drenched in grease over there in the States. u might as well be eating fries.
Do you have a cookbook? Please, tell me you do.
Great ideas Brian and love your sauce must try.
The chili lime vinaigrette was the best dressing I’ve ever made! Any suggestions for other uses for the remaining dressing?
that nori looks more like Korean season Gheem which is same seaweed but highly seasoned Japanese call it Korean Nori too
You wont find amediterranean salad Like this anywhere Close to the mediterrane. Its an gross American thing
I made the salmon sushi salad. I died and went to heaven. This will be a new staple recipe. Just amazing.
God I wish more cafes and restaurants would treat salads as more than just a side dish – add some ingredient variety and creativity and they could be awesome (and usually much healthier too).
Looks tasty, just as the title says it.
The steak salad became my No1 week meal. So delish
. . . great video….
I have a big salad for dinner every night! Tonight I had miso tilapia loin (seasoned myself ) Spring salad mix with honey soy ginger dressing, honey roasted sliced almonds and dried pineapple and dried edemame.
Too much oil in everything.
Love the recipes and cooking tips! Question – if I do not want raw egg in the salad dressing, is there anything else I could use instead to achieve similar texture and flavor ? We have a kid at home so probably no raw eggs on the table.
Please wash your ginger ir you're going to use it unpeeled 🙁 Otherwise, very nice salads (except the picked ginger, goodness why?).
These salads look great! I ve subscribed and added this video to my future dinner ideas! Thank you! Love how easy they look without alot of complicated ingredients, all these are things I have on hand normally. Quick question, if one does not have an imersion blender, can I whisk by hand? Thank you also for the tip on the aged balsamic and different oils.
I don't like that you present gorgeous food in bowls instead of proper main course plates as it visually cheapens them but I love the sound of all recipes and will try them out!
What are the calories for these salads?
You know what, Bri, upon rewatching this video, the Salmon salad that you described as "kind of like sushi" made me think that you'd probably make a sick ass poke bowl, which is something you haven't done yet.
How do you store unused sautéed bread crumbs?
Brian has just convinced me to buy a immersion blender.
I'll just have a regular sized ASS SALAD
must you use language like "big ass"? it iscrevolting.
I don't understand how people can eat blood. I like my steak well done without any pinkness.
You can ALWAYS make a vinaigrette that DOES NOT SEPARATE simply by adding some sunflower licithin. I make all of my salad dressings and they never separate. Sunflower lecithin has no taste.
very fun video thank you for sharing! in my YouTube channel I just did a video where I share a very yummy and easy healthy salat recipe If you will like to watch it!🥗
Romaine lettuce is nutritious. It has more vitamin C per serving than an orange.
Chank you!
Solid salads bro!