183647 escarole salad cod anchovies olives Recipes

anchovy fillets, olive oil, garlic clove, minced, torn baguette, crushed red pepper

salad oil , olive oil not recommended (vegetable, safflower or canola), vinegar, white or 2 tbsp cider, salt, pepper, diced hot cooked potatoes, sliced ripe olives (optional), hard-boiled eggs, chopped, celery, chopped, dill pickles, chopped, onion, minced (optional), prepared mustard, celery seed (optional), mayonnaise , to taste

salad macaroni, salt , olive oil for prepping pasta, tomatoes, stalks of celery, bell pepper - any color, green onions - chopped, mustard, mayonaise, lemon pepper to taste, cilantro(leaves only) diced

sweet oranges, black olives (= 3 1/2 oz, use less if desired), garlic clove, minced, salt, ground cumin, olive oil, cayenne pepper, sweet paprika

minced shallot, fresh lemon juice (preferably meyer lemon), red-wine vinegar , or to taste, fine sea salt, head escarole (3/4 lb), torn into bite-size pieces, head frisee (3/4 lb), torn into bite-size pieces, fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer, fine-quality extra-virgin olive oil, parmigiano-reggiano

navel oranges, red-wine vinegar, extra-virgin olive oil, dijon mustard, head escarole , torn into 2- to 3-inch pieces (12 cups), belgian endives, leaves separated and halved crosswise

escarole, rinsed and spun dry, radicchio, rinsed and spun dry, white-wine vinegar, aniseed, olive oil (preferably extra-virgin)

olive oil, onion, finely chopped, red bell pepper, seeded and brunoise, green bell pepper, seeded and brunoise, celery stalks , brunoise, zucchini , brunoise, carrot, peeled and brunoise, salt and freshly ground black pepper, herbes de provence , to taste, bay leaves, anchovy fillets, olive oil, shallot, finely chopped, garlic cloves, finely chopped, vinegar , to taste, water, veal stock, ground black pepper, bull fillet, red rice, cooked, fresh parsley, for garnish

anchovy , 20-30, olive oil, lemon juice, garlic, minced, fresh parsley leaves, minced, salt

zucchini, flat anchovy fillets, olive oil, chopped flat parsley, chopped fresh basil or oregano or 1/2 tsp dried basil or oregano leaves, garlic, crushed, salt, freshly ground black pepper, drained capers, parsley sprigs, lemon

hearts of romaine, chopped, sliced green salad olives with pimento, grape tomatoes, halved, several fresh flat-leaf parsley leaves, extra virgin olive oil, red wine vinegar, salt and pepper

olive oil, pita loaf, cut into 1/2-inch pieces, head romaine, washed well, dried , and cut into 1/2-inch pieces (about 4 cups), red bell pepper , cut into 1/2-inch pieces, yellow bell pepper , cut into 1/2-inch pieces, red onion , cut into 1/2-inch pieces, crumbled feta (about 1 1/2 oz), kalamata or other brine-cured black olives, pitted and chopped ;coarse, extra-virgin olive oil, red-wine vinegar

salad macaroni, black olives, chopped, dill pickles, stalk green onion, celery ribs, eggs, mayonnaise, seasoning salt

potatoes, aubergine, red pepper, cod fish fillets, oregano, parsley, lemon , juice of, olive oil-flavored vegetable cooking spray, salt & pepper, red onion, garlic clove, mushrooms, chopped, chopped tomatoes, olives

head lettuce, black olives, chopped finely, green olives stuffed with anchovies, finely chopped, olive oil, sherry vinegar, salt, thick) pieces smoked salmon, thick) pieces smoked cod

olive oil, lemon juice (about 1 lemon), salt, freshly ground pepper, head escarole, washed and torn into pieces, head radicchio, washed and torn into pieces, grated parmesan cheese, fresh porcini or baby bella (cremini) mushrooms, cleaned and trimmed

head of escarole , torn into large bite-size pieces (about 8 cups), bacon slices, extra-virgin olive oil, white balsamic vinegar, chopped shallots, hard-boiled eggs, chopped, log soft fresh goat cheese, coarsely crumbled

red wine vinegar, cold water, kosher salt, sugar, really good shots hot sauce (recommended : tabasco), red onion, sliced into very thin rings, all-purpose flour, eggs, beaten with 1 tbsp of water, panko bread crumbs, grated parmigiano-reggiano, organic chicken breasts , butterflied and lightly pounded to 1/4-inch thick, kosher salt, extra-virgin olive oil, for frying, butter, grated pecorino, toasted hazelnuts, freshly chopped parsley leaves, head escarole, washed , spun dry, cut into bite size pieces, high-quality extra-virgin olive oil