I love an over-the-top salad, and this one combines the sweet earthiness of roasted beets with crisp winter greens like escarole and frisée, plenty of fresh herbs, sweet apricot (I’m using dried, but fresh apricots or persimmons are perfect if you can get your hands on them!), pistachios for some nutty crunch, and a chopped lemon and roasted garlic vinaigrette to take it to the next level!
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Behold! The endless temptation that is rice noodles soaking up a garlic & chile soy dressing, piled with crisp, crunchy cucumbers, carrot ribbons, fresh mint, and a scattering of spicy candied peanuts.
This is comfort food that still manages to feel refreshing, and is so easy to make — treat yourself to this Vietnamese-inspired, exquisitely satisfying bowl asap!
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Part 2
When it comes to fast lunches and snacks, look no further than this shockingly delicious and totally vegetarian recipe from my new book, Eat Your Heart Out.
It’s a bright, super flavorful, one-bowl salad that serves tuna salad satisfaction without actually including any fish! I make it using chickpeas, which have an amazing meaty texture — plus tons of protein and fiber to keep us feeling full and fueled. Plus lemon, capers, dill, and a wonderful crunch from shallots and celery.
Give it a try and prepare to be amazed!!!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
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Before we get to the rich, indulgent, over-the-top holiday mains, we’re mixing a Plume and Petal Pink Flamingo (for 21+) and pairing it with something colorful, something extravagantly special but still light enough to keep you and your guests hungry for more… This Chicory Salad with Garlicky Breadcrumbs and Fresno Chive Vinaigrette holds up beautifully in all its festive colors and crunchy textures and plays amazingly well with the other delicious bite you crave on your holiday table. The dressing has just a touch of sweetness and heat, so it balances out the slightly bitter flavors of the endives and radicchio while keeping everything fresh and vibrant.
And the perfect pairing for this salad is the Plume and Petal Pink Flamingo, of course! With only 20% ABV, subtle sweetness and layered flavor, Plume and Petal is a vodka infused with natural flavors that enhances the flavors of raspberry and lemon to give us this delicious cocktail with a lot of holiday flare… just how I like it!
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This salad is simple but layers big, bold flavor with fast-cooking, juicy roasted shrimp, charred, sweet bell peppers, and cool, creamy, torn mozzarella so every bite is just a touch indulgent! Plus a few meaty, salty olives thrown in for good measure, all tossed together in a bright, gently sweet balsamic vinaigrette with citrus and coriander. All the yummy bits and bobs to fill you up but keep you feeling nice and light – aka, a salad totally worthy of the #giantwoodenbowl!
PS. Update on how to get this wooden bowl coming very soon!!
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One of my favorite summer snacks is sweet, cold watermelon with creamy, salty feta, and a splash of olive oil. It’s light and hydrating on a hot afternoon, and that sweet/salty combo is just so tantalizing — but I didn’t think you needed to see a whole recipe on such a simple dish, so this Summer Candy Salad is an ode to that perfect combo! I expand on it with a few more sun-ripened gems you might find cropping up at your farm stand right now (sungolds! cucumbers!), some chickpeas to fill you up, a scattering of pita chips for some lovely crunch, and an easy lemon-honey vinaigrette to tie it all together. Goes beautifully with grilled lamb chops, kofte burgers, roast chicken, or simply on it’s own!
Inspired by the deliciously simple, ridiculously satisfying salad of shredded carrots, parsley, lemon, and olive oil I love to snack on in Paris cafes! I decided to add a few more of my favorite sweet, crunchy root veg, smashed chickpeas, and a couple soft-boiled eggs to help fill me up and make the Citrus-Caper Shallot Vinaigrette extra glossy. And then I may have added everything bagel seasoning! This is my kind of health food!
Garlicky, lemony, cheesy, crisp deliciousness, courtesy of my Grandmother’s famous (and most requested) Caesar salad dressing – with a few little Daphne twists along the way. I have no doubt this will become a staple at your house as much as it is at ours! Enjoy!
It’s a new BIG bowl salad, friends!! And this one makes my mouth water every time I think about it. Nutty and crunchy and fresh and filling, layered with golden brown roasted chicken (spatchcock-style!! It cooks in 45 minutes with gloriously juicy meat and crispy skin) and fried shallots. Inspired by my memories of the Roasted Chicken Salad at the Faena Miami Hotel, let’s get in the kitchen and go on vacation!
This simple salad is deliciously crisp, flecked with salty, rich Manchego cheese, and glossed with a saucy chopped lemon vinaigrette.
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