Louise Bourgeois’s French Cucumber Salad

Louise Bourgeois’s French Cucumber Salad

6 CUCUMBERS, PEELED
6 TBSP. OLIVE OIL
2 ½ TBSP. TARRAGON VINEGAR
½ TSP. TARRAGON
SALT
PEPPER
CHOPPED CHIVES OR GREEN SCALLIONS

To make this elegant salad—prepared by the artist as a first dish for her hungry guests—layer slivers of cucumber in a small bowl, sprinkling with salt between each layer. Cover the bowl and refrigerate for 12 hours. Remove the cucumbers and wash under cold running water, then dry on towels. To make the dressing, combine oil, vinegar, tarragon, salt, and pepper in a bowl and whisk. Drizzle the mixture over the cucumber slivers and toss. Add chives or scallions, then serve with hot French bread.

Gertrude Stein & Alice B. Toklas: Summer Champagne Fruit Salad

Summer Fruit Salad

Read the full story of this amazing Summer Fruit Salad from Gertrude Stein and her life partner Alice B. Toklas.  Alice B. Toklas did all the cooking in the household and later published her cookbook, which also features a recipe, contributed by her friend Brion Gysin.  This recipe became later known as “the famous Alice B. Toklas brownies”.

Simple Salmon Salad

This Simple Salmon Salad is a great lunch idea from The Thankful Heart.

One July 1st  The Thankful Heart. posted the following,

“Thankfulness is the beginning of gratitude.  Gratitude is the completion of thankfulness.  Thankfulness may consist of merely words.  Gratitude is shown in acts.”
Henri Frederic Amiel –(1821-1861) Swiss philosopher & poet

I love this quote and wanted to share it.

Crock Pot German Potato Salad

What a great idea.  I usually never make the “German Potato Salad” mainly because I remember while growing up I always burned my fingers on the hot potatoes while peeling them.

I’m glad I came across this post from this awesome Mother – Daughter Blog

Let me know if you enjoyed that Crock Pot German Potato Salad and don’t forget to check out the Mother – Daughter Blog

Kale Tabbouleh

Eats by Blaly

Kale was the bane of my existence from 2012-2015. Every single place I went was obsessed with the hot new trend, and now that I am off my high-horse, I can see that obsession was justified. Kale is bitter, has a weird texture, and overall, is pretty terrible on its own. Luckily, it makes a great salad green because it retains its structure when combined with dressing, unlike its wimpy, wilty, friends. Combine it with a great dressing, grains, and cherubs and you’ve got a winner.

This tabbouleh is everything good about life these days. I often find myself coming home from work and sitting at the island eating it right out of the bowl. It is filling, nutritious, and allows you to tip-toe into international food waters without totally committing. It tastes best after some time in the fridge, and is a great treat for the warmer weather. Time to…

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Parmesan Crisps

Ingredients:

1/2 cup grated Parmesan

Directions:

Preheat oven to 400ºF

Line a baking sheet with parchment paper. Pour a tablespoon of Parmesan on to it and repeat. Spacing 1/2 inches.

Bake for 3 to 5 minutes or until golden and crisp.

Stay fresh in refrigerator for about a week.

Mediterranean Cilantro Salad

Ideal for someone who doesn’t care for parsley but loves cilantro.

Ingredients

Servings 6

2 1/4 cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
3/4 cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste Garlic Regular
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper
salt to taste

Directions

Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.