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SALAD

cook:

25 min

Picture for SALAD

2,568,276 views  This week on Basics, we're taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I'll show you how to make caesar salad, panzanella, and a wedge salad.

2 Servings

US

original

metric

INGREDIENTS

For the panzanella

Ciabatta, cut into bite sized pieces

Olive oil

Black pepper and kosher salt

1 cup cherry tomatoes, halved

1 medium cucumber, cut into bite sized pieces

Half a red onion, cut into bite sized pieces

6 balls small mozzarella, halved (ciliengini)

Basil

White wine vinegar

juiced Lemons

Dijon mustard

1 small shallot

1 clove garlic

For the Wedge Salad

4 slices bacon, fried crisp

3 ½ tbsp buttermilk

1 ½ tbsp sour cream

1/4cup full fat mayo

2 tsp white wine vinegar

1 ½ cloves grated garlic

Black pepper and kosher salt

High quality blue cheese, crumbled (to taste)

1 head iceberg lettuce

Chives, chopped (garnish)

Cherry tomatoes, halved (garnish)

For the Caesar Salad

1 egg

1 bunch romaine lettuce, cut into bite sized pieces and washed

Olive oil

Black pepper and kosher salt

Bread of Choice

Garlic powder

1 clove garlic

1 ounce freshly grated parmesan, plus more for garnish

½ juiced a lemon,

2 tbsp Worcestershire sauce

2 tsp dijon mustard

DIRECTIONS

1.

For the Panzanella

1.

Cut up ciabatta bread into bite-size pieces and tossed in olive oil, kosher salt, and pepper.

Ciabatta, cut into bite sized pieces

Olive oil

Black pepper and kosher salt

2.

Place onto a baking sheet laying flat and not overlapping each other and toast at 450°F for 5 minutes.

3.

Cut a plethora of cherry tomatoes into halves, cucumber and red onion into bite-sized pieces, small balls of mozzarella into halves, and julienne some basil.

1 cup cherry tomatoes, halved

1 medium cucumber, cut into bite sized pieces

Half a red onion, cut into bite sized pieces

6 balls small mozzarella, halved (ciliengini)

Basil

4.

Place into a bowl, tossing everything together.

5.

For the dressing

1.

Mix olive oil, white wine vinegar, a squeeze of lemon, dijon mustard, minced small shallot, grated clove of garlic, and kosher salt and pepper. Whisk thoroughly together until everything is mixed.

White wine vinegar

juiced Lemons

Dijon mustard

1 small shallot

1 clove garlic

2.

Finally, place the toasted ciabatta bread into a bowl along with the other ingredients. Toss everything together followed by drizzling on the dressing.

3.

Give one more solid tossing and then plate with torn basil on top.

Basil

4.

For the Wedge Salad

1.

Start by browning some bacon. Once the bacon is nice and crisp, be sure to drain the bacon on a paper towel.

4 slices bacon, fried crisp

2.

For the dressing

1.

Add buttermilk, sour cream, full fat mayo, white wine vinegar, grated cloves of garlic, salt and pepper, and then crumbled blue cheese. Once everything has been added, mix it all together.

3 ½ tbsp buttermilk

1 ½ tbsp sour cream

1/4cup full fat mayo

2 tsp white wine vinegar

1 ½ cloves grated garlic

Black pepper and kosher salt

High quality blue cheese, crumbled (to taste)

2.

Cut iceberg lettuce into quarters.

1 head iceberg lettuce

3.

Chop up the bacon and fresh chives into small pieces and halve some cherry tomatoes.

4 slices bacon, fried crisp

Chives, chopped (garnish)

4.

Dress the iceberg wedges with the blue cheese dressing, followed by chives, cherry tomatoes, and all of the bacon.

Cherry tomatoes, halved (garnish)

4 slices bacon, fried crisp

Chives, chopped (garnish)

5.

For the Caesar Salad

1.

Boil egg for 3 minutes followed by plunging it into an ice bath.

1 egg

2.

Cut a head of romaine into bite-sized pieces, place into a colander, and thoroughly wash before eating/using then dry on a paper towel.

1 bunch romaine lettuce, cut into bite sized pieces and washed

3.

While drying, continue to tear into bite-sized pieces.

4.

For the croutons

1.

Add olive oil, salt and pepper and toss in bite size bread of choice. Add a bit of garlic powder and toss once more before toasting in your preheated oven until golden brown.

Olive oil

Black pepper and kosher salt

Garlic powder

Bread of Choice

2.

For the dressing,

1.

Grind fresh clove of garlic and freshly ground pepper together with a mortar and pestle. Then add an ounce of freshly grated parmesan cheese and mash some more. Then pour into a bowl.

1 clove garlic

1 ounce freshly grated parmesan, plus more for garnish

2.

Squeeze lemon into the bowl, add Worcestershire sauce and dijon mustard. Whisk thoroughly.

½ juiced a lemon,

2 tbsp Worcestershire sauce

2 tsp dijon mustard

3.

In a separate bowl, whisk the yolk of the boiled egg from earlier before adding it to the rest of the dressing ingredients.

4.

Slowly drizzle in good quality extra virgin olive oil while whisking together.

½ cup Olive oil

5.

In a large bowl, dress and toss the salad before plating.

6.

Once plated, add croutons, generous amounts of parmesan cheese (peeled into curls with a vegetable peeler), and several twists of pepper.

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