Milk Street dresses up salads! We start with Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), a symphony of tastes, colors and textures. Then, we show you why warming your beans is the key to better flavor with a recipe for Greek Bean Salad (Fasolia Piaz). Finally, we make a Spanish spin on the classic Caesar: Romaine with Manchego and Smoky Pepper Dressing.
Get the recipes for:
Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà): http://bit.ly/3I3SXFy
Greek Bean Salad (Fasolia Piaz): http://bit.ly/3JDHX2l
Romaine with Manchego and Smoky Pepper Dressing: http://bit.ly/4g3WCQe
#MilkStreetTV #MilkStreet #Food #Cooking #Salad #Chicken #Vegetables
14 Comments
You douche! So, don't get the horrible "stuff" aka fish sauce at the grocery store…but you don't mention a brand you recommend or where to purchase. Your recipe is rendered USELESS or have a fishy chicken salad. 🙄🙄🙄
❤
With you on "no pain" and the big bowls. 👍😊
Love salads 🥗. These were great recipes.
Great salad put into a dusty window bowl. Could have at least rinsed the bowl out first Chris! 🤣
Chris, any specific brand for the fish sauce?
What made that Greek salad Greek? Cilantro and avocado don't say Greek to me.
Hey, did you Google that chicken is actually done at 165° you do not cook it to 180° because it is just totally dried out. Just curious.♥️
Simple healthy and taste good
Here's the thing about processing fennel. That stuff is expensive, and if you peel away and toss the outer layer, that's throwing good money in the trashcan. Clean up the outer layer with a carrot peeler.
FYI, it's a myth that the seeds in chilis contain the heat. Doesn't make any difference if you remove the seeds or not. The heat is in the white pyth that looks like ribs.
You can tell that’s a sharp knife. Refreshing to see!
❤❤❤
I always add good quality Sumac and a drizzle of good quality Pomegranate molasses to my salad.