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Want to upgrade your Caesar salad? Caesar Salad with Chicken and Caperberry is the way! It is a simple homemade dressing with no anchovies involved with all the classical ingredients plus caperberries. Delicious! Caesar Salad with Chicken and Caperberry is a healthier version of the traditional one. It doesn’t contain as much dressing, nor too much olive oil. I cut on the bacon bits and removed the anchovies to keep it light and vegetarian. While researching the recipe, I learned they were not in the original Caesar salad. The creator, Caesar Cardini, an Italian restaurateur living in San Diego and Mexico, apparently didn’t like anchovies. So, this time, I’ve exchanged all those “side” ingredients and added caperberries instead. It contrasts perfectly with the creamy dressing and gives the salad the extra savoury it needs; without saying… it’s way lighter! The Secret Ingredient Another fact about Caesar Salad, which I didn’t know, is that the…

Summer Couscous Salad is a fresh side dish made with raw and crunchy zucchini, tomatoes, onions, cilantro, garlic, and a squeeze of lime. A super fresh side dish that goes with any type of protein or as a stand-alone salad! Served cold, this Summer Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro, and garlic. Perfect for the hot summer days or to serve next to grilled chicken, meat, or fish. Also great sidedish to any seafood, quiche, or even on its own, or a great lunch for work. Plus, it’s a “done under 15 minutes” recipe and tastes so fresh, although the longer you let it in the fridge…, the better the flavors will merge. So, make sure to make a nig batch! This way, you’ll get some tasty leftovers for lunch the next day. Tabbouleh Little Cousin This tabbouleh cousin doesn’t use parsley but…

Persimmon Salad with Duck Prosciutto, walnuts and pieces of fresh goat cheese to welcome the fall is the way to go this year! A lightly sliced persimmon bed topped with colourful veggies is irresistible! Persimmon Salad with Duck Prosciutto is a great fall appetizer, just in time for the Persimmon season. Those fruits are pretty similar to tomatoes in looks; although firmer and drier, you can eat them raw, with or without the skin, dried or cooked. They are both considered “a berry” because of their morphology. Some types of Persimmons are sweeter, others more astringent, but their inside is always composed with a beautiful star shape when cut horizontally, making them perfect for a good-looking salad bed like this one. How to Choose the Right Persimmon? The persimmons should still be firm when you buy them. The Hachiyas variety is a little longer than the Fuyu type, which is more of a flat…

The earthy beetroot is the perfect companion to the perfumed and sweet apricot; the goat cheese brings the creamy element to the dish, and the pistachios the crunch. In other words, Apricot, Beetroot & Goat Cheese Salad is a fulfilling and colourful salad! My mom introduced me to that recipe. The original version featured raspberries and beets, and I initially had reservations about the unusual combination of goat cheese, beets, and raspberries. However, once I tried it, I was completely won over! Try this Apricot, Beetroot & Goat Cheese Salad. You won’t regret it! Such a satisfying, earthy, vibrant, and refreshing salad! Apricot Pairing Did you know that apricots are from Asia? This perfumed, like no other, fruit is the most refined of fruits, in my opinion. An apricot is almost like a flower, and its taste is perfectly ripe, fragrant and delicate. In the best way! While combining this fruit,…

Are you looking to add some zing to your summer BBQ sides? Look no further! A mouthwatering coleslaw can be the star of your backyard bash, perfectly complementing your grilled favourites. Coleslaw adds a vibrant touch to your plate with its refreshing crunch and tangy flavours. Here are the 15 best coleslaw recipes that will have your guests coming back for seconds: The Classical Ones Easy Vinegar Coleslaw (no mayo) by Delicious Table This Easy Coleslaw Recipe offers a refreshing twist using a vinegar-based dressing instead of mayo. It accompanies pulled pork sandwiches perfectly and is a classic side dish for summer picnics and BBQ cookouts. Unlike traditional coleslaw recipes heavy on mayonnaise and sugar, this version is light, clean, and tangy. It provides a crisp, refreshing crunch that pairs well with grilled dishes and savoury BBQ. It’s a delicious and healthier alternative to traditional coleslaw that will be a…

A wannabe Vietnamese Papaya Salad with papaya, cucumber, carrots, scallions, peanuts and crunchy lettuce served with a Vietnamese dressing made of lime, fish sauce and maple syrup. A famous salad in South-East Asia, all slightly different but made with the yummy green papaya! This version of Vietnamese Papaya Salad isn’t made with the green type of papaya, which is challenging to get your hands on in the Western world. So let’s call this salad a ‘Westernized papaya Salad’. I’ve used mature papaya; the inside was still orange even if its skin was half green. I’ve added a few crunchy lettuce pieces to bring the green papaya’s crunchiness to the salad! Green vs. Orange Payaya Is it the same fruit? Yes! It is picked up way ahead of its maturity; the flesh of the green papaya is light green, it tastes milder, and its texture is way firmer than mature papaya.…

Quinoa and Bean Salad is a full-filling side dish for any fish or poultry! Its lovely ruby colour comes from balsamic vinegar and beet juice with a nice crunchy red quinoa, red pepper, arugula and aromatics. Quinoa and bean salad is a great summer side dish. It could also be used the next day with some extra crumbled feta on top for lunch or a picnic. This white bean salad is adaptable and great tasting, whether cold or lukewarm. Ensure the arugula and feta lay on top of the salad, if you bring it around, not to deteriorate them. Reinventing the Bean My husband showed me this type of bean salad… See… I have a thing with beans and lentils… the texture bothers me, and this way, when not cooked and soaking in a broth of some kind, I love them! It’s a whole other ingredient when served this way!…

A Mediterranean classic combo of fresh figs and goat cheese in a salad form with tomatoes, walnuts, the usual honey touch, and a balsamic cream not to overpower the dish. Figs and Goat Cheese Salad will blow your mind! This Figs and Goat Cheese Salad will make you want to forget all those other salads before this one. A simple combination that makes fireworks. Like in the Ratatouille movie, when the rat melts cheese on the mushroom with the help of a lightning bolt… Some ingredients are just much better coupled; this is a good example. A slice of melted goat cheese on a fresh fig piece! Served with crunchy lettuce, walnuts, and cherry tomatoes with a honey dressing and extra balsamic cream. Fig, goat cheese salad Goat cheese Paradise Where I live, close to the Pyrenees mountain chain, they do some great goat cheeses! Although we don’t see them…

Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…

Valentine’s Day Salad is a perfect starter for a romantic dinner; it’s an earthy and colourful salad with roasted beets, strawberries, Roquefort cheese, sunflower seeds and arugula topped with aged balsamic vinegar for a romance in style. If there is something I like about blogging recipes, I will choose a name for my recipes. This one (Valentine’s Day Salad) was a no-brainer. I just had a quick look at it, and it’s clearly a romantic-looking salad. Valentine’s Day is coming up, so it seemed appropriate. Plating Style Since we are all having different eating habits and different partners… I’ve done two plating designs for this Valentine’s Day salad, one really light and modern, with the beets being cut into squares in a minimalist presentation with just a few arugula leaves. I’ve used balsamic cream to decorate the plate. The other version (see below) is a more everyday life salad, maybe a tad…