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Salad Bar Restaurant - Yahoo Recipe Search
YummlyThe Original Caesar’s Salad Recipe From Caesar’s Restaurant And Bar In Tijuana Mexico With Romaine Lettuce, Extra Virgin Olive Oil, Worcestershire Sauce, Dijon Mustard, Crushed Garlic, Egg, Lime, Fresh Ground Black Pepper, Grated Parmesan Cheese, Baguette, Anchovy FiletsFood NetworkThis typical Granadian cod salad recipe comes from Restaurant Chikito, a mythic restaurant and tapas bar in Granada, which alone justifies a visit to this incredible city. This salad combines an irresistible combination of flavors and textures that I love. -Annie SibonneyEatingWellMakini Howell's Plum empire in Seattle includes a fine-dining restaurant, salad-bar joint, dessert shop and food truck—to give people plenty of ways to try out plant-based eating. These aromatic waffles are a fall favorite at Plum Bistro.Food NetworkNo one is a stranger for long at Bernie’s, the café, restaurant and marketplace that Molly Yeh just opened in East Grand Forks, MN. The Girl Meets Farm host named the spot after her first daughter, and she put her whole heart into every detail. “My dream was to celebrate the food of the Midwest, which I love so much, and create a place where everyone — farmers, construction workers, families, friends — would feel comfortable,” she says. On the menu: regional specialties like hotdish and cheese curds; foods that reflect the local German and Scandinavian heritage, such as knoephla soup (dumpling and potato soup) and a lefse dog; and baloney and cheese from local purveyors. “The last great bread bakery in town closed years ago,” says Molly, so she put 10-plus types of bread on the café menu. She also worked hard to preserve the details of the historic building, including the distinctive horseshoe bar — the first of its kind in America. “Opening a restaurant is a big deal. It took a village to get this up and running.” If all goes well, she jokes, next up will be Ira’s Bagels, named after Bernie’s baby sister. Try a recipe from the menu!Food.comWhy only "kinda" Amish? Good question - shows you're paying attention. While the recipe from which this was adapted proudly proclaimed to be Amish Macaroni Salad, I found it to be much too sweet and not eggy enough for our tastes. After playing a bit with proportions and trying different types of vinegar and mustard, this is what resulted -- and although it's only Kinda Amish, it is, indeed, Very Deelish. You may save one hard cooked egg and slice it to arrange on the top, then sprinkle with paprika. Or you can just put all of the eggs in the salad and mix in some paprika too, and garnish with a few little tufts of fresh parsley. Or, for the presentationally-impaired like myself, just use all the eggs right in the salad, and forget the paprika and parsley. Parsley's always a little bit suspicious in my book anyway - once I got some parsley from a salad bar and it was plastic. Yeah, it was part of the decoration, but you know, they could warn people. "Attention Restaurant Patrons: Salad Bar Decorations Are Non-Edible. Everything Else Is Okay To Eat. No, Really. We Mean It." Oh, by the way, you'll want to prepare this a day ahead, and chill overnight in a padlocked refrigerator. Otherwise, it'll vanish long before you planned to serve it.Food NetworkWhat the black bean cake did for the Santa Fe Bar and Grill in Berkeley, this paillard of fish did for Stars in San Francisco. I developed it with the same purpose: to present, at the opening of a restaurant, a fast, new, easily cooked, foolproof, and easily understood dish. With a little advance chopping and slicing, you can serve this winning dish in five minutes. Use sturgeon and garnish the center of the cooked fish with a tablespoon of spiced crabmeat, cooked fish in green goddess mayonnaise, or preserved tuna in sour cream mixed with ancho chili puree. Or use radish salad as on the sea bass. And spoon over the fish your choice of a flavored cream from a puree of chipotle, mixed herbs, or a ginger puree. Or cut open an avocado, dice it, add a teaspoon of cumin and 2 tablespoons lime juice, and put that in the center of the cooked fish.EatingWellBarbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, we've added them to the sauce to give it a tasty twist.Food.comErvin Schimkat of Parker, South Dakota owned the only bar in town. Needing a snack food to feed his customers along with their beer, he remembered his childhood and how much he enjoyed the cheap and relatively simple chislic. Ever since, chislic has been a regular serving in Parker's few restaurants and only bar, as well as the regionally popular at Turner County Fair. Its fast and easy preparation made it the perfect bar snack for the German immigrants wanting a taste of the Old Country. Schimkat used the word chislic because of his and the dish's German heritage and family tradition of calling it that. Chislic literally means meat on a stick in the Schimkat family. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family. True "bar food!" goes great with beer. Recipe is adapted from the South Dakota Outdoor Campus.AllrecipesThis is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.
