Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Archive for the ‘Salads’ Category

C3TV: Caramelized Pear Salad

Posted by Caveman Cooking on December 30, 2011



If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Posted in C3TV, Ingredients, Rubs, Sauces, Marinades & Dressings, Salads, Vegetables, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , , , , , , | 7 Comments »

Caveraeli Salad

Posted by Caveman Cooking on June 5, 2010

Caveraeli Salad
Our culinary journey to the Middle East continues with a Cali-Caveman’s take on the classic Israeli Salad. The great thing about this recipe is that it compliments many Western dishes, as well. A tasty, delicious, refreshing salad that works especially well in the warm weather months.

INGREDIENTS

1 Medium Cucumber
1 Medium Tomato
3/4 Medium Avocado
1/4 Sweet Onion
3 Tbsp Olive Oil
3 Tbsp Italian Flat Leaf Parsely, minced
1/4 Tsp Celery Seeds
Juice from 1/3 to 1/2 Fresh Myers Lemon
Salt and Pepper to taste

RECIPE

Dice cucumber, tomato and onion.
HINT: Traditionally, this recipe calls for Roma Tomatoes. However, you really can use whatever variety you wish. For this dish, I went with Heirloom Cherry Tomatoes for their color as well as their flavor.
Diced Veggies

Chop onions and mince parsley.
Chopped Onions and Minced Parsley

Place all the above into a large mixing bowl.
Ingredients In A Bowl

Seed lemon and then squeeze juice over ingredients. Add Olive oil and Celery Seeds.
Squeezing Lemon, Pouring Oil, Adding Celery Seeds

Gently toss salad until all ingredients are thoroughly mixed.
Tossing Salad

Serve immediately or cover and refrigerate. Plate with Hummus, Tahina Sauce, Baba Ghanouj, Falafel, Kabobs, Pita Bread, or any other regional dish. Or, add some Grilled Shrimp and turn it into an entree. This salad is so versatile … and so gooooood!
Caveraeli Salad

SIDE NOTE: As a teenager, I actually lived on the traditional version of this salad and Chicken Schnitzel for three months and got quite burned out on it. It took me years before I could even think about being in the same room with this salad! When I finally decided to give it another chance, I knew I had to give it a different spin if I was going to eat it on any type of semi-regular basis. This recipe was the result. By the way, I still can’t bring myself to come face to face with Schnitzel.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Middle Eastern, Salads, Side Dishes, Vegetarian | Tagged: , , , , , , , | 10 Comments »

Caramelized Red Pear Salad

Posted by Caveman Cooking on May 11, 2010

C3TV - Watch This RecipeCaramelized Red Pear Salad
If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. It actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!! 😉

INGREDIENTS

6-8 Ounces of Baby Spinach
6-8 Ounces of Baby Spring Greens
1 or 2 Preparations of Caramelized Red Pears
1 Preparation of Candied Kahlua Pecans
1 Preparation of Cavinaigrette
2 Ounces Chevre Cheese (Goat Cheese)

RECIPE

Make one or two preparations of Caramelized Red Pears, depending on how much pear you like in your salad.
NOTE: You will notice that the link takes you to a recipe for Caramelized Apples. Just substitute Red Pears and follow the rest of the recipe as posted.
Caramelized Pears

When done, remove pears from heat, place on a plate, cover and refrigerate. I like to make them at least an hour before needed so that they cool completely.
Next, make one preparation of Candied Kahlua Pecans and set aside to cool for at least one hour.
Candied Kahlua Pecans

Make one preparation of Cavinaigrette and set aside. This should be made at least 20 minutes in advance of use.
Place spinach and greens in a large mixing bowl and toss with the dressing.
Tossing Greens with Cavinaigrette

Evenly distribute coated greens onto individual salad plates. Place slices of pears on top of greens. Then throw a handful of the pecans onto the dish.
Making Salad

Finally, crumble up some of the goat cheese and sprinkle over the salad. Enjoy!
Caramelized Red Pear Salad

This one perfectly complimented a main course of King Crab Risotto.

Prep Time = 40 minutes
Cook Time = n/a
Serves 4

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Salads, Side Dishes, Vegetarian | Tagged: , , , , , , | 20 Comments »