FINE DINING MONSTER

  Samoan Tropical Fruit Salad Ingredients 5 ounces baby spinach 1 papaya (small) 1-2 avocado 1 canteloupe (small) 1-2 limes (for dressing, to taste) Instructions Add the spinach to 2 large platters or one large bowl. Slice the papaya in half, then remove seeds. Cut in strips, removing skin, and layer on salad. Do the same with the avocado and cantaloupe. Dress with a few squeezes of fresh lime juice (and serve with extra lime slices on the side). Enjoy!  

  Ika Mata Fish Salad of New Zealand The dish is most popular on Cook Island (a territory of New Zealand). This is something like ceviche, but with a tropical spin. The tuna's high protein and rich coconut milk will nourish you while you work (or play). While I've used tuna here, you can also use grouper or snapper. You can easily make 75 small appetizers on crostini or serve 6 people a good, lunch-sized portion. Ingredients 1/2 lb tuna steaks , diced 2 lemons (juice of) 1/3 cup red onions (minced) 1 tomato , diced 3 green onions , sliced thinly 3 radishes , sliced thinly 2 carrots , grated 5.5 ounces coconut milk salt parsley (for garnish) Serving options Boston or Bibb Lettuce crostini Instructions In a medium nonreactive bowl (glass, ceramic, or melamine): stir together the diced tuna and lemon juice. Set in t...

  Shaved Apple Fennel Salad Ingredients  1/4 cup extra-virgin olive oil 2 Tbsp. sherry vinegar   2 tsp. whole-grain mustard 2 tsp. pure maple syrup 1 1/2 tsp. finely chopped shallot (from 1 shallot) 1 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 large bulb fennel, trimmed, cored, and very thinly sliced (about 2 1/2 cups), fronds reserved for garnish 1 medium Granny Smith, Golden Delicious, or Mutsu apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 1 medium Honeycrisp, Fuji, or Braeburn apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 2 medium stalks celery, very thinly sliced (3/4 cup) 1/2 cup chopped toasted pecans Directions Make the dressing: Whisk oil, vinegar, mustard, maple syrup, shallot, salt, and pepp...

  Southern Niçoise Salad Ingredients 1 (8-oz.) pkg. microwavable haricots verts (French green beans) 1/3 cup finely chopped dill pickles plus 2 Tbsp. dill pickle juice (from 1 [16-oz.] jar) 4 tsp. Creole mustard 1 tsp. honey 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2/3 cup olive oil 1 small romaine lettuce heart, leaves separated 1 cup multicolored cherry tomatoes, halved 3 hard-cooked eggs, peeled and halved lengthwise 2 cups prepared potato salad 1 (8-oz.) pkg. hot-smoked trout fillets, broken into large pieces (skin discarded) Directions Cook and cool green beans: Microwave green beans according to package directions. Spread cooked beans in an even layer on a large plate lined with paper towels. Refrigerate, uncovered, until cooled, about 15 minutes. Make vinaigrette: Mea...

  Lime Gelatin Salad Ingredients 1 cup boiling water 1 (6 ounce) package lime flavored Jell-O® mix 1 (20 ounce) can crushed pineapple, drained with juice reserved 1 (8 ounce) package cream cheese, softened 2 cups heavy cream 1 cup chopped pecans Directions Gather the ingredients. Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerat...

  Waldorf Salad Ingredients ½ cup mayonnaise 1 tablespoon white sugar 1 teaspoon lemon juice ⅛ teaspoon salt 3 apples — peeled, cored, and chopped 1 cup thinly sliced celery ½ cup chopped walnuts ½ cup raisins (Optional) Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl. Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.

  Roasted Butternut Squash Salad Ingredients 1 medium butternut squash, halved lengthwise and seeded 1 tablespoon olive oil, or as needed 6 slices bacon 1 cup sliced onion 8 cups chopped romaine lettuce ⅓ cup pecans, toasted and chopped ⅓ cup raisins 2 tablespoons maple syrup, or to taste Directions Preheat the oven to 450 degrees F (230 degrees C). Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil. Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, u...

  Cranberry, chorizo and orange couscous salad Ingredients (11) 150g fresh chorizo sausage, skin removed, diced 2 red onions, cut into wedges 500ml (2 cups) chicken stock 1 tsp ground cinnamon 1 tsp salt 310ml (1 1/4 cups) orange juice 570g (3 cups) couscous 140g (1 cup) dried cranberries 140g (1 cup) pistachio kernels, lightly toasted, coarsely chopped 1/3 cup chopped fresh coriander Method Step 1 Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, stirring often, for 2-3 minutes or until crisp and the oil is released. Use a slotted spoon to transfer to a large bowl. Add onion to the pan. Cook, stirring often, for 10 minutes or until soft. Add onion to chorizo. Step 2 Meanwhile, place the stock, cinnamon, salt and 250ml (1 cup) of the orange juice in a saucepan. Bring to the boil. Add couscous, stir once, then remove from the heat. Cover and set aside for...

  Roasted Beet Salad with Horseradish-Cashew Cream Ingredients Beets 2 pounds trimmed multicolored baby beets (from about 3 pounds beets with greens, or 12 to 14 beets), unpeeled, scrubbed, and cut into 1-inch wedges 5 unpeeled garlic cloves 3 (3-inch) rosemary sprigs 1 ½ teaspoons olive oil 1 ¼ teaspoons fine sea salt ¼ teaspoon black pepper Crisps 2 tablespoons golden flax seeds or brown flax seeds 2 tablespoons water 2 tablespoons chia seeds 1 ½ tablespoons poppy seeds ⅛ teaspoon fine sea salt Horseradish-Cashew Cream ¾ cup raw cashews, soaked in water at least 1 hour or up to 12 hours ¼ cup fresh lemon juice, plus more for serving ¼ cup water 2 tablespoons freshly grated horseradish 2 tablespoons apple cider vinegar 1 tablespoon nutritional yeast flakes (optional) ¼ teas...

  Warm green bean salad with prosciutto and almonds Ingredients (10) 1 tbsp olive oil 1 red onion, halved, thinly sliced 1 small fresh red chilli, seeded, finely chopped 6 slices prosciutto 1 garlic clove, crushed 400g green round beans 45g (1/4 cup) natural almonds, toasted, coarsely chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh continental parsley 15g butter Method Step 1 Heat oil in a large frying pan over medium heat. Fry the onion and chilli for 3 minutes or until soft. Add the prosciutto and garlic. Stir for 3 minutes or until aromatic. Step 2 Meanwhile, place beans in a heatproof bowl and cover with boiling water. Set aside for 3 minutes or until tender crisp. Drain. Step 3 Stir beans and almonds into prosciutto mixture for 2 minutes or until warmed through. Remove from heat. Stir in mint, parsley and butter. Season with pepper.  

Thanksgiving Spinach Salad Ingredients ¾ cup sweetened dried cranberries, chopped 1 McIntosh apple - peeled, cored, and diced ½ small red onion, finely chopped 2 tablespoons lemon juice 2 teaspoons honey 1 teaspoon chili powder ½ teaspoon ground cinnamon 1 (6 ounce) bag baby spinach, torn into bite-sized pieces Directions Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

Octopus and Potato Salad ingredients Octopus 1 kg, frozen Potatoes 6 Artichokes 2 Capers 18 g Parsley 1 bunch Scallion 1, large Lemons 2, organic Extra virgin olive oil Salt To taste Pepper To taste Preparation Place the octopus in a pot of cold water, bring to boiling point and cook for one hour. When it is tender, let it cool in the cooking water: this is the secret to keeping it soft. Peel it, rinse it and cut it into pieces. In the meantime, put the potatoes in cold water with their skins on, bring to the boil and cook for half an hour; peel and dice. Clean the artichokes, removing hard outer leaves and inner choke, putting them in cold water with lemon juice after cleaning. Boil them in salted water until tender. Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped p...

  Avocado cake, quinoa salad Serves 4 Ingredients Avocado Cake 2 avocados 8 firm button mushrooms Vinaigrette Salt, pepper Quinoa salad 30 g red quinoa 30 g white quinoa 1 bunch chives 1 shallot Vinaigrette Salt, pepper Avocado puree 1 avocado Citric acid Olive oil Salt Kumquat marmalade 100 g Kumquat 20 g sugar Citric acid Gin and tonic sorbet 250 g cucumber 50 g syrup 3 g salt 100 g cottage cheese 10 g lemon juice 100 g tonic 10 g gin Juniper tile 100 g flour 100 g egg white 50 g butter Salt 5 juniper berries Orange zest Lime emulsion 30 g lime juice 1 g of Sucro emul Decoration 1 cucumber Salad Preparation        3.43/5 - (14 votes) AVOCADO CAKE Finely slice the avocados and button mushrooms. In a 10 cm diameter circle, layer the avocados, vinaigrette and mushrooms. Repeat the operation 5 times. Leave to rest for 30 minutes in the fridge. QUINOA SALAD ...

  Southern Fried Cabbage Ingredients 3 bacon slices, chopped (about 1/3 cup total) 1 small (2 lb.) head cabbage, quartered, cored, and cut into 1-in. pieces (10 cups) 1/2 cup finely chopped sweet onion (from 1 small onion) 2 Tbsp. water 2 tsp. kosher salt 1/4 tsp. black pepper 1/4 tsp. crushed red pepper Directions Cook bacon: Heat a Dutch oven over medium. Add bacon; cook, stirring often, until bacon is browned-crisp, 5 to 6 minutes. Transfer bacon to a plate. Do not wipe Dutch oven clean. Add cabbage: Add cabbage and onion to drippings in Dutch oven. Stir in water, salt, black pepper, and crushed red pepper until combined, about 30 seconds. Cover, and cook over medium, stirring occasionally, until tender, 10 to 12 minutes. Add bacon back to pan: Return bacon to Dutch oven, and stir to combine. Serve.

  Shrimp and Steak Cobb Salad Ingredients Dressing 1/4 cup white wine vinegar 2 tablespoons whole-grain Dijon mustard 1 1/2 teaspoons honey 1 large garlic clove, grated (about 3/4 teaspoon) 1/2 cup olive oil 2 teaspoons kosher salt 1/4 teaspoon black pepper Salad 8 ounces peeled and deveined raw large shrimp, tail-on 1 teaspoon smoked paprika, divided 1 1/4 teaspoons kosher salt, divided, plus more to taste 3/4 teaspoon black pepper, divided, plus more to taste 3 tablespoons extra-virgin olive oil, divided, plus more for grill 8 ounces strip steak (about 3/4 inch thick) 2 medium (8-ounce) ears fresh yellow corn, shucked 1 (6-ounce) romaine heart, chopped (4 cups) 3 cups watercress (about 1 5/8 ounces) 1 cup multicolored cherry tomatoes, halved ...

  Keto cauliflower ‘potato’ salad Ingredients Cauliflower salad 650 g cauliflower salt and ground black pepper 120 ml water 140 g bacon 3 (120 g) celery stalks ½ (55 g) red onion 2 tbsp fresh chives Dressing 350 ml  mayonnaise ¾ tbsp Dijon mustard ¾ tbsp cider vinegar 1 pinch salt 1 pinch ground black pepper Instructions Cauliflower salad Preheat the grill on low heat. Chop cauliflower into bite-sized chunks. Divide and place pieces on two separate sheets of aluminium foil in a flat layer. Season with salt and pepper. Lift foil edges so it slightly covers the cauliflower. Pour 1/4 cup of water onto each cauliflower package. Cover with another piece of foil and wrap properly, make sure the water doesn't escape. Grill for 15-20 minutes on the side, avoiding the hot center and leaving space for the bacon. Lay bacon slices in a grill pan with high ridges. Grill for 10-15 minutes u...

  Waldorf Chicken Salad Ingredients 1/2 cup mayonnaise (such as Duke’s) 1/4 cup sour cream 2 Tbsp. fresh lemon juice (from 1 large lemon) 1 tsp. kosher salt 1/2 tsp. black pepper, plus more for garnish 3 cups chopped cooked chicken breasts (about 1 lb.) 1 cup halved seedless red grapes (from 1 [16-oz.] bunch) 1 medium-size (7 oz.) unpeeled Honeycrisp apple, cored and chopped (about 1 cup) 1 cup chopped toasted pecans 3/4 cup thinly sliced celery (from 2 [2-oz.] celery stalks), plus chopped celery leaves, for garnish 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish Directions Make dressing: Whisk together mayonnaise, sour cream, lemon juice, salt, and pepper in a large bowl until smooth.   Add chicken, fruit, and nuts: Stir in chicken, grapes, apples, pecans, celery, and parsley un...

  Watermelon and haloumi salad Ingredients (13) 80ml (1/3 cup) extra virgin olive oil 100g mini wholemeal pita bread pockets 2 tsp sumac 1/2 garlic clove 1 tbsp fresh lemon juice 1 tbsp white balsamic vinegar 1/2 tsp honey 250g pkt  haloumi , sliced 1.1kg seedless watermelon, peeled, cut into small triangles 1 cup firmly packed fresh herbs (combined fresh mint and coriander leaves) 1 large avocado, sliced 5 radishes, thinly sliced 1 Lebanese cucumber, peeled into ribbons AllergensRecipe may contain yeast, sulphites, gluten, wheat and milk. Nutrition info Method Step 1 Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac. Turn over to coat. Transfer to a plate. Rub pita with cut side of garlic clove. Set aside to cool. Coarsely tear. Step 2 Whisk the lemon juice, vinegar, honey, 1/2 tsp sumac and remaining oil in a bowl. Se...

  Cranberry Chicken Salad Ingredients 3 cups chopped rotisserie chicken (from 1 rotisserie chicken) 1/2 cup chopped celery (from 2 stalks) 1/3 cup dried cranberries 2 Tbsp. sweet pickle relish 2 Tbsp. chopped fresh chives, plus more for garnish 2 Tbsp. chopped fresh flat-leaf parsley 1 1/2 tsp. Dijon mustard 1/2 cup mayonnaise 1/2 tsp. kosher salt 1/4 tsp. black pepper Directions Combine ingredients: Stir together all ingredients in a large bowl until well incorporated. Garnish with additional chives, if desired.   Caitlin Bensel; Food Stylist: Torie Cox Serve or chill: Serve immediately or, for best results, chill, covered, at least 2 hours or up to 24 hours before serving.

  Spicy Kani Salad Ingredients For the dressing: ▢ ¼ cup mayonnaise ▢ 1 teaspoon sriracha or hot sauce ▢ 1 teaspoon lemon juice ▢ ½ teaspoon granulated sugar ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ 5 oz (250g) imitation crab/sticks shredded into thin strips For the Salad: ▢ 1 carrot julienned 3" long – about 1 cup ▢ 1 cucumber julienned 3" long – about 1 and ½ cups ▢ 1 ripe mango julienned 3" long ▢ 2 tablespoons panko ▢ 1 teaspoon sesame seeds optional Instructions In a bowl or a jug, whisk all of the dressing ingredients until it’s well combined and creamy. To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango. Add the dressing to the crab and vegetables, and give it a good toss. Serve in a shallow bowl or ser...