Tag Archives: sous vide salad

Haricot Vert Salad Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, washed and pulled apart 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved 4 sous vide soft-cooked eggs, cut into halves 2 ounces (57 grams) Manchego cheese, grated 16 of your favorite olives Madeline’s Sherry Vinaigrette 1/6 cup (39 ml) sherry vinegar 1 small shallot, peeled and minced 1 tablespoon (15 ml) honey ½ cup (118 ml) extra virgin olive oil Sea salt and freshly ground black pepper, to taste   … Read More

Barbecued Potato Salad

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

Grilled Steak Salad with Corn and Avocado

Courtesy of Heather (shrinkingkitchen.com) Serves 4 INGREDIENTS For the sirloin steak 12 ounces (342 g) top sirloin steak 2 cloves garlic, peeled, crushed and minced 1 teaspoon (5 ml) sea salt 2 teaspoons (10 ml) olive oil fresh ground pepper For the salad 4 cups (150 g) arugula or other dark leafy green 1/2 cup (115 g) corn kernels (fresh or thawed from frozen) 1 cup (185 g) cherry or grape tomatoes 1 large avocado, peeled, seeded, and sliced Balsamic Vinaigrette (recipe follows) For the Balsamic Vinaigrette 3 tablespoons (45 ml) balsamic vinegar 1 tablespoon (15 ml) minced fresh parsley … Read More

Richard Blais’ Potato Salad

As seen on Good Morning America… Chic Chili Dogs and Sous Vide Potato Salad Chef Richard Blais, winner of Bravo’s “Top Chef Masters,” prepares unique hot dogs and a sous vide potato salad – see recipe below. Richard Blais’ Sous Vide Potato Salad as seen on Good Morning America, July 12, 2011 Servings: 4 Difficulty: Easy Cook Time: 1-30 min Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try. INGREDIENTS 2 cups (350 g) fingerling or tiny red bliss potatoes, cut uniformly 1 tablespoon (15 ml) yellow mustard 1 tablespoon (15 … Read More

Butter Lettuce and Haricot Vert Salad

with Citrus Vinaigrette Serves 4 INGREDIENTS For the salad 4 ounces (115 g) fresh haricot vert (green beans) 1/2 teaspoon (2.5 ml) kosher salt 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces For the dressing 2 tablespoons (30 ml) Orange Infused Vinegar 1 teaspoon (5 ml) prepared Dijon-style mustard 1/2 teaspoon (2.5 ml) sea salt 1 clove garlic, pressed 1/4 teaspoon (1.25 ml) Herbes de Provence 1/8 teaspoon freshly ground black pepper 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener* 2 ounces (60 ml) extra virgin olive oil   INSTRUCTIONS Prepare the dressing … Read More

Garden Vegetable Salad Sous Vide

Courtesy of Chef Jason Wilson – Crush, Seattle WA Watch Video of Chef Jason Wilson talking about SousVide Supreme Time: 2-8 hours Temperature: 156F/68C Serves: 4 INGREDIENTS For the sous vide vegetables 8 French breakfast radishes (or red radishes), cut in quarters lengthwise 8 baby zucchini, cut in quarters lengthwise 8 baby pattipan squash, cut in quarters lengthwise 12 sugar snap peas, trimmed of the ends and strings removed 8 haricot vert or yellow wax beans 8 slices (½ inch/1.25 cm) peeled English cucumber 8 whole red pearl onions, peeled and cut in half 8 baby turnips, peeled and sliced … Read More

Chicken Club Salad Wraps Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil Salt and pepper to taste 4 strips bacon, cooked until crisp, drained, and crumbled 1 small tomato, diced 1 small ripe avocado, peeled, seeded, and diced 1 tablespoon (15 ml) fresh lime juice 2 thin slices red onion 1 cup (56 g) chopped romaine lettuce 4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas 1/4 cup (60 ml) your favorite vinaigrette INSTRUCTIONS Fill and preheat the SousVide Supreme … Read More