亚洲沙拉

Thisquick saladis our new favorite way to eat broccoli—and it’s delicious hot or cold. Charring brings out depth, and the味噌敷料含有米醋，姜和大蒜的味道。不要害怕让这个西兰花get a strong char on the grill—that’s what sets this salad apart from the pack and will keep your guests coming back for more.

Some people think cilantro tastes like parsley dusted with Bar Keepers Friend; others love it so much they want to rub their snouts in it. I belong to the latter group. If a bunch of cilantro would hold up as a bouquet, I would have carried it at my wedding. I wish someone would market a cilantro tincture that I could dab behind my ears.I make this salad, which is about 75% cilantro, at the end of winter when I’m daydreaming of my summer herb garden, where I plant cilantro every spring—and every July, and again at the end of August. It grows quickly; I harvest it by the roots, and plant it again. Unlike other soft herbs like basil and tarragon that can withstand regular picking and keep on producing, cilantro is what we garden-nerds call a bolter. It speeds quickly to the harvest zone, pausing like a new teenage driver at a stop sign (the rolling stop) before rushing straight to seed. After the leaves begin to frill, the flavor is gone.So when I see cilantro sold with its roots still attached—and in the winter, this can only mean that I’m shopping my favorite Asian market in nearby Fargo, North Dakota—I snatch up a few bunches. Any place that sells root-bound cilantro understands that the pungent perfume concentrates in cilantro’s roots, runs like nectar up through the stems, and dissipates through the leaves. As if that’s not enough to earn my devotion, Asian markets also sell sushi rice and toban djan (Chinese chili bean paste), ingredients essential to making this powerhouse of a salad.Built on a lump of leftover rice, this dish comes together as quickly as a fire built in my wood stove. Chili paste for kindling, onions and peanuts stacked crosswise to burn, and tons of quick-fire cilantro on top. The lime juice is like lighter fluid here, setting the whole thing aflame—a false igniter that at the end of the winter I’m not averse to using.Feel free to throw something grilled on top of this cilantro bed and call it dinner, but truth be told, I prefer it the next day, cold from the fridge, eaten straight from its storage container.

“I know I should love all my recipes equally, but this is my salad queen,” writes Daphne Oz inThe Happy Cook。“含有各种五颜六色的蔬菜 - 酥脆的长叶莴苣，嘎吱嘎吱的豆芽和卷心菜，多汁的黄瓜和西红柿，奶油的鱼明土豆，佩珀蒂纸薄萝卜 - 都戴上了一种充满活力的，温柔的花生 - 石灰酱淋浴新鲜的草药，感觉似乎是完全丰富和纯粹的富裕。你能说多少沙拉？长期以上女王。“

Bi-Coutheral Pok Pok Empire的厨师Andy Ricker，以他的充满活力，味道包装的草丸而闻名。

Mindy Fox's riff onChinesechicken salad calls for blood orange in place of mandarin orange.Fast and Easy Chicken Recipes

这道菜是一个很棒的meal-in-one,里克降温e noodles, shredded chicken and fresh vegetables and herbs.Slideshow: 惊人的一盘皮肤