There are so many variations on making adobo. I like to keep mine simple. Also, adobo gets better as it sits longer, so I usually make a big pot of adobo and hang on to the leftovers. To get an authentic adobo taste, I would advise using Filipino vinegar and soy sauce, which you can find in an Asian supermarket.
This Asian vinaigrette recipe gives your basic vinaigrette recipe a kick! The mild heat that it brings will make any salad or vegetable a bit more exciting and will have you wanting to eat your greens more so than usual.
Couscous, small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a great option. This recipe calls for red bell peppers, zucchini, feta cheese, and a lemon vinaigrette, but you could easily adapt this concept based on the ingredients you have on hand or your personal taste preference.
Click here for more pasta salad recipes.
Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans. In both cases, I believe the reason is that the vegetables are so rarely prepared well.
Last year, I went to my dad’s house for Thanksgiving, and this year I’m going to my sister Gail’s. In both instances, my addition to the potluck is these Brussels sprouts. I like that I can prepare them ahead of time and dress them just before serving — without the slightest compromise to their flavor, color, or texture.
We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with breadcrumbs laced with prosciutto and herbs.
Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto breadcrumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs leftover — better to have the breadcrumbs leftover. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the breadcrumbs, the Brussels sprouts are still delicious without them.
Click here to see Nancy Silverton's Thanksgiving Dinner.
These colorful beets are never more delicious than when prepared simply. Here, they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette.
When crushed in a mortar, the anise seeds impart a delicate licorice essence to the beets, making this unfussy salad a tad exotic.
Serve this beet duo as a first course or side vegetable or as part of a tapas spread. Either way, they’re as delectable to the palate as they are pleasing to the eye.
A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.
Click here to see the White Bean Salad recipe.
See all potato salad recipes.
Click here to see Seamus Mullen Shares His Hero Food.
Fast and fabulous, this top-notch chicken salad features sweet fruit, crunchy cabbage, and toasty pecans tossed with a citrus subtle sweet vinaigrette.
Click here to see 10 Easy Summer Chicken Recipes
Click here to see 101 Ways to Cook Chicken
This simple salad is a refreshing treat that combines silky, butterhead lettuce with a savory pistachio dressing that has a kick of spice. It's fast and easy to make and pairs well with any summer dish. Click here to see more salad recipes.