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Tuve el honor de cocinar en uno de los tantos eventos especiales para celebrar los 100 años de la Ensalada César en @caesarstijuana al lado de grandes chefs que adoro y admiro. Aquí les comparto la...
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Spoon Salad🥗🥄 | I cannot stop making this Spoon Salad 🥗🥄 a dazzling array of finely chopped cucumbers, bell peppers, chiles, scallions, parsley, mint, a scattering of... | By Daphne Oz | We're going to make a spoon salad which is basically just I'm going to cut everything up small enough that you can literally eat the salad with the spoon. It is so fresh, flavorful, juicy, like perfectly sweet, tangy, savory, and the first time I made the salad, it was so good that literally everyone who came to this kitchen was trying to eat it with me and there were some left for me trying to make it again. So, when you have to make something twice in a row within 20 minutes of each other, you know, it's a winner. Okay, so first things first, we're just going to methodically chop our way through six baby cucumbers. Okay, so the key to chopping up your cucumbers into nice, lovely, even cubes is you're going to slice it into quarters first lengthwise. Then, you gather them together and just nice, tight mints and you can see how incredibly hydrating the salad's going to be. By the way, you can totally use an English cucumber here if you don't have the babies. I like using a red bell pepper because it's just really lovely and naturally sweet. Orange is beautiful too. Just looking for tons of hydration and really nice pops of crunch throughout the salad. Feel free to vary it up with your particular favorites. I also always seem to have bell peppers, red bell peppers on hand because they are my son's absolute favorite vegetable and again, just sort of putting the same size chop on the bell peppers as I have on the cucumbers. The ideas for everything to be really uniform and again, spoonfuls. Once you're done being really specific about how small your peppers are, add 'em into the bowl and if there's any that are too big that you don't like, make them disappear. If you're making this who do not like it slicey leave the fresno chiles out. I have to say though they are the perfect little heat note in this spoon salad. And if you feel like doing a fun experiment you can just add them in because they'll kind of look like the bell peppers. And see if you get complaints. Just slice them in half and then work down the length into in slices. I find it's easiest to slice on this sort of gritty side as opposed to this very smooth shiny side. I'm leaving all the seeds inside again because I am going of that heat but if you want to tone it down a little bit you can just go ahead and remove the ribs and the seeds. I can't explain the alchemy chemistry biology or any other thing about why this is the case but it is. It is a truth. When you finally chop things and put them all together they taste different than when they are chopped in larger sizes and put together in the same combination and I don't know why there's something so much more pleasurable about it and it just like the flavor works better. Try it on a crazy sandwich if you take a baguette and drizzle a little olive oil and you sprinkle with salt and then you thinly slice fresh buffalo mozzarella and you thinly slice fresh tomatoes and you put a little beautiful ribbon slice on fresh basil and you scatter that all on top and you take a bite tell me that doesn't taste different than like big slab of mozzarella big slab of tomato big leaf of basil that was the original discovery that made me think you know what it's not just that I like the meditation of chopping things extra small it is also that it taste better so it is worth the extra time with that in mind. I'm going to slice these scallions into little wings and then I'm going to chop them up even tinier than that. So you get like little hints of scallions popping throughout instead of any big oniony bites. And then taking it right up to where it starts to turn a darker green. Save those for your stock, your soups, what have you. Frying in oil and having a nice little oniony flavour to the oil you're going to use for your proteins. Gather your scallions together. And by the way you can totally use shallot here if you want. Red onion. Just chop it up nice and fine. Just work your belly. Add it to the bowl. Oh, this smells so good already but we're not done yet. Herbs. Next, in terms of fresh herbs, I like Italian parsley and dill in this blend. You can definitely spice that up but a lot. I like a lot of herbs. So, I'm going to take like pretty much the full top of this bunch. Tightly roll it up before working a very thin ribbon over the leaves and any of these tender stems that are up here at the top and then, just because again, we're looking for the flavors to all blend and be perfectly present in every bite. I am going to go and do something absolutely unthinkable to fresh herbs which is to slice through them one more time. You want to avoid leaving any green behind on the board because the green is the essential oil which is where the flavor of these herbs is coming from. So, do not leave it behind on the board but one extra chopped fruit will just help it blend a little bit better. As delicately as possible. Get yourself a nice, hefty portion of dill if you love it. Just chop that up too. Obviously, fresh herb brings so much flavor but they also have lots of nutritional benefits. There's all this stuff now about how parsley and cilantro in particular can help get heavy metals out of your body. So, taste good, good for me. I'm using double and now that you have your mountain of flavor. Wash your hands for one thing. There's so flavor in here already. You really don't need much of anything else at all but a little olive oil and a little splash of apple cider vinegar. Love a little bit of tartness to mellow out all the sweetness coming through with the bell peppers but then, we're going to add a little sweetness back with my maple syrup. Like I'm talking maybe a teaspoon of maple syrup just to that was a little more. But this is like a double portion. I guess you guys were buying all the enormous buckets of maulding because I had to settle for this mini size because the big ones are sold out on Amazon. I don't blame you. But I want my big bucket back. Nice big hinch of flaky salt. Cannellini beans or other really like perfectly tender bite beans. Can I tell you something? When you beans from dry. They keep this texture that is so delicious and it's really honestly, it's so simple to make in it. It just makes the salad that much better to have a bean that is not like mushy and falling apart. It's really just got a great bite to it. So, scattering in my cannellini beans that were just boiled and left to their own devices and then, just a little bit of beautiful sheet smoked feta and now, my friends, the absolute final step in this truly noteworthy, spoonable salad. Is greens. Want the vegetables to have a kiss of the olive oil and the vinaigrette and the maple syrup. Give it a quick taste to make sure you are thrilled with your culinary masterpiece. I love the salad. It needs nothing. But if you feel like adding even more nutrition powerhouse, you can add a little handful of microgreens in. Or you can just use it as a garnish. I just like working them in. Okay you are going to serve this luxurious spoonable salad. Next to a store bought rotisserie chicken because you spent all the time you needed to doing a little chop chop here. You're going to have all your veggies and your protein. Lunch is ready. It's exotic. But easy. But then just put the bird right on there. We're going to cut it up first. Just to make it easier for your friends. And you to eat. Generously pile your spoon bowl. A spoon worthy salad right alongside with a few more fresh microgreens just scattered. Because you have your mini bucket. Little extra salt. And lunch is served. Mm. Mm. Mm. The chicken's so rich and delicious and the salad is the perfect compliment in its fresh and honestly, because of the beans in the salad, you really don't need any additional protein but I've gotten the rotisserie and it looks so pretty and this is what I'll be eating for lunch so I thought I would share it with you. Enjoy.

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1.9M views · 71K reactions | Una caprese così non l'avete mai provata, ne sono sicuro 😜 Croccante, goduriosa e sempre fatta con prodotti di qualità 🤤 Rifatela e ditemi com'è venuta 💬 #chefmaxmariola #maxmariola #maxmariolacucinapervoi #ilsuonodellamore #thesoundoflove | Chef Max Mariola | Chef Max Mariola · Original audio

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