BIG ASS SALAD pt 2 (3 More Ways to Make Great Salads) | WEEKNIGHTING
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- čas přidán 27. 05. 2024
- Thanks to Future for sponsoring this video. Get your first month for $19 with my link tryfuture.co/brianlagerstrom. Big ass salads are back. Here are 3 more VERY craveable recipes for some of my favorite ways to eat salad as an entree.
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RECIPES (makes 2 salads + extra dressing)
SHAWARMA TAHINI
250g or 1c white distilled vinegar
125g or 1/2c sugar
150g or 3/4c golden raisins
½ head cauliflower, cut into medium 1.5”/4cm chunks
2sm or 1lrg delicata squash, peeled & cut into medium chunks
Olive oil
1lb or 1/2kg boneless skinless chicken thighs
10g or 1 3/4tsp salt
2g or 1tsp black pepper
2g or 2tsp dried oregano
3g or 1 1/2tsp garam masala
5g or 2 1/2tsp garlic powder
1g or 1/2tsp poultry seasoning or thyme
5g or 2 1/2tsp cumin
100g or 1/4-1/2c greek yogurt
15g or ½ lemon juice
arugula
Small pickling cucumber, sliced
Pistachios, chopped
Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min.
Preheat sheet tray in a 450F/230C oven.
Mix cauli & squash with lrg pinch salt, long squeeze evoo. Spread on hot sheet tray to cook 15min.
Add chicken to bowl with 10g salt, pepper, oregano, garam masala, garlic powder, poultry seasoning, cumin, yogurt, lemon juice. Mix to coat and lay chicken on foil lined sheet tray. Bake 10 min at 450F/230C. Transfer to high broiler to char, 3-5min.
DRESSING - stir until creamy
125g or about 1/2c tahini
5g or 1tsp salt
25g or 1 3/4Tbsp lemon juice
15g or 1Tbsp white vin
5g or 3/4tsp honey
1 garlic clove, pressed
30g or 1/4c evoo
75g or 1/3c water
Add arugula, veg, cucumber, pickled raisins, chopped chicken, long drizzle of dressing, & chopped pistachios.
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SPRING ROLL
1lb or 1/2kg peeled deveined 26-30 raw shrimp
125g or 4oz thin rice noodles
200g or about ¼ of a green cabbage, thinly sliced
100g or about ⅛ of a red cabbage, thinly sliced
50g or 1 red bell pepper, thinly sliced
60-75g or 1med carrot, julienned
50g or 1/2c chopped cucumber
25-40g or ¼ red onion, thinly sliced
10g or 2/3c cilantro, rough chopped (+ extra for garnish)
10g or 1/2c mint, rough chopped (+ extra for garnish)
Toasted peanuts, chopped
Add shrimp to well salted boiling water. Remove from heat & allow to poach for 2.5-3min or until cooked. Transfer shrimp to plate/bowl & refrigerate.
Bring shrimp water back to boil and add rice noodles and cook to package instructions. Drain, rinse well, and transfer to towel until ready to use.
Add sliced veg & herbs to large bowl & top w/ cooled shrimp & drained rice noodles. Pour dressing over top. mix well to coat. Top with toasted peanuts & extra cilantro & mint.
DRESSING - stir to combine
60g or 1/4c fish sauce
40g or 1/2c sugar
20g 1 1/2Tbsp rice vinegar
50g or 3 1/2Tbsp lime juice
5g or 2tsp garlic, minced/grated
10g or 5tsp grated ginger
15g or 1Tbsp sambal chili sauce
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THE ITALIAN
50-60g or 4tbsp butter
300g or 3/4lb rustic bread, chopped into cubes
3g or 1/2tsp salt
2g or 2/3tsp garlic powder
2g or 2tsp oregano
Red onions, thinly sliced and rinsed
Cherry tomatoes, halved
5-7 colossal whole black olives
4-5 whole pepperoncinis
8-9 cubes fresh mozzarella
Thinly sliced sopressata, cut into strips
Grated parmesan
Preheat oven to 350F/175. Add melted butter, salt, garlic powder, & oregano to bread cubes and toss well to coat. Spread on sheet tray and toast in oven for 20min or until crisp & golden.
Add chopped lettuce to large bowl, top with pinch of red onions, handful cherry toms, olives, pepperoncinis, mozz, sopressata, & a lrg handful croutons. Add dressing and grated parm. Toss. Add more dressing and parm to serve.
DRESSING
45g or 3 1/4Tbsp white distilled vinegar
25g or 1 3/4Tbsp champagne vinegar
15g or 1 1/4Tbsp sugar
5g or 1tsp salt
20g or ¼ of a red onion
10g or about ¼ flesh of a red bell pepper
1 garlic clove
25g 1 1/2Tbsp grainy mustard
1/4tsp each: oregano, basil, black pepper, chile flake (less than 1g each)
250g or 1 1/4c neutral oil (avocado, light olive, canola, grapeseed)
Little gem head lettuce
Add ingredients except oil to container. Spin with immersion blender until paste forms then slowly drizzle in oil while spinning.
#bigasssalads #weeknighting
0:00 Intro
0:21 Shawarma Tahini
6:07 Spring Roll
6:58 Ad
8:08 Spring Roll
12:21 Italian
17:06 Let's Eat This Thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products I'll receive a commission at no added cost to you. Links are to products I actually use or recommend. - Jak na to + styl
Drink every time I snack on ingredients.
Aaaand I’m drunk at 12: 30 on a Monday.
my stomach is now getting pumped. there was a snack on screen the entire video. 😉
Drank so much water I'm feeling a little sick lol
I won’t be able to work then 😄
You could snack more, is all I’m saying………..
Love this salad series wouldn't mine a 3rd episode 🤤
Noted thanks Haroon
Or 4th, 5th, 6th, so on…..
YES. Serial episodes - "How To Salad ".
@@BrianLagerstrom and many more 🤘
@@TwDfp2010 jjj
I I’m I I hi no I just go
I made the spring roll salad last night for my family of 5. It was one of the best salads I've EVER made. My husband, who I've been trying to get to eat more vegetables said it was amazing and went back for seconds. Then my mom stopped by, I gave her some to take home with her. She called me back within 10 minutes to rave about it. Thank you, Brian you have gifted me a gem with this one.
There are a ton of different versions of this salad that Vietnamese folks grew up eating. My family often ate the thinly sliced cabbage with thinly shredded carrots version. I also loved the thinly sliced cucumber version, which I've not seen anyone make anywhere yet (the cucumbers are salted and squeezed dry before being dressed with the flavored fish sauce). I think if Americans grew up eating Viet salads like these, they would like veggies way more. :)
Holy sh.....t. Found you channel recently. You are amazing. Just made the spring roll salad....... Things i learned
always poach your shrimp - never did this before - cannot go back
cooking the vermicelli in the shrimp water - genious
salad dressing - where have you been all my life
Keep up the great videos......you inspire me to cook
Thanks for the message, Patricia. Welcome to the channel!
I have now made all of these salads and they are all TO DIE FOR. if you're reading this it's your sign to go shopping!
"No way the sequel can be as good as the original"
Brian: Hold my salad dressing
These look dope Bri!
👏🏻
underrated comment
I love everything about this channel...it's down-to-earth and no nonsense. Everything except the classic chef delusion about how long things take to make.
I’m head over heels with the Italian Dressing!!!! I am just jazzed about the mustard in there. Noms!
since tahini is an oil emulsion similar to a roux it thickens when extra water is added! cool stuff and understanding those properties really took my hummus to the next level
Thanks for sharing of course that’s why! I didn’t put that together
I used to eat tahini with pretzels in the 90s when my coworker would bring this special mixture to school where I worked. Now I’m making bread out of it. I’m keto so I’m not eating sugar and flour or stuff like that but I just watched a video cooking with Mel making bread out of tahini
to expand: this process is called changing something's "continuous phase". at first, tahini is suspended in oil, so adding water will thicken it as there are more particles the oil must coat to stay as an oil emulsion. at some point while adding water, the phase will change and water will become the continuous phase. now, the water is coating oil particles instead of vice versa. it will start to loosen as you keep adding water! this works with all nut butters, and it is why peanut butter will go thick, chunky, and unstirrable if you add water.
this phenomenon is also what causes chocolate to seize. if you add more water or more oil to seized chocolate, it will thin back out again.
Thai salad up next !
Hey Bri, you need to edit the written recipe for dressing of the Spring Roll Salad: 40g of sugar is nowhere near 1/2 cup.
I really love this series - it's a tasty way to eat lots of veggies, have a complete meal, and eat healthy with volume (without having to eat like a bird). Please continue this series.
The italian salad was great. As a bonus I've been enjoying this italian dressing on various salads all week as well.Thanks for the salad recipes Brian, they're great!
Thanks for trying them!
I love that you own an Emeril-brand saucier. I feel like if anyone can bring back "BAM!" it's you!
Working my way through all the bigass salads. every fucking one has been incredible. I love the measurement, presentation speed, recipe write ups, all of it just great. Keep the veggie heavy stuff coming. Cheers.
OHMIGOD BRI!!! The sand problem!! You've solved the sand problem for me!!!! THANK YOU!!!
Well now you need to complete the trilogy
I have been making my way through the nine BA Salads, and have successfully executed five. I know I am a little late to the party but just discovered Brian's channel only recently. Anyway, lunch today was the Spring Roll version and it is my favorite. The crunchy veggies, spicy sweet dressing, shrimp and peanuts provide the perfect bite all the way to the bottom of my BA bowl. Yum!
One down, eight to go. Spring Roll was amazing! Love it and so not complicated.
I’m trying the spring roll salad tonight! Thanks Brian ♥️👏
awesome. hope you like!
@@BrianLagerstrom it was AWESOME 👏♥️
Just came across this video not too long ago. And the Spring roll salad is life changing! 😂 it’s a weekly staple in our household now. Thank you so much!
We've been watching a lot of your videos lately. My 3 1/2 year old went to dig into his mac and cheese one night and I kid you not said "Let's eat this thingggg." Wish I had it on video.
Hey Bri, if you ever make a third episode of the big-ass salad recipes, I'd really appreciate some vegetarian/vegan protein options.
Personally, I love using tempeh in salads. It is a lesser-known soy product from Indonesia with a delightful fermented flavor. I usually boil it in salted water/vegetable stock for 10 minutes to soften it (it is firm, not squishy like tofu) and finish it by searing the pieces on all sides in a hot pan and then coating with a sauce.
Beans and tofu are, of course, other obvious options. I'm very curious what you would come up with for a vegan big-ass salad!!
Ooooh I've never heard of boiling the tempeh first! Gonna try that!
@@StrongImaginationA It's a tempeh game-changer, IMO. I could never quite get the texture right until I switched to the boiling/searing combo.
Try the Italiano salad from this vid but use some "salami style" seitan. It would be perfect here. Might just make a batch to try it....🤔
The shawarma tahini salad has become a staple at my house especially as we are dieting, and I love it!
the sequel we're all been waiting for!
Considered calling it bigger and assier, but settled for pt 2 🤷
That Tahini is good enough to drink!!! Ok...maybe I just keep going back to the jar with a spoon!
it sparks joy that salads two and three were dressed and tossed. everything looks delicious as always.
40 seconds in and I'm done... pickled raisins? This ain't no salad, this is a culinary quest that you're taking me on...
That Italian salad looks as good as an East Side Mario's house salad 🤩
My favorite salad dressing is still Green Goddess, although it is getting harder to find. I love how you change the salads, as I usually make a home version of typical lettuce, tomato, cucumber, and drench it in Ranch. Thank you for the video.
Ditto on the Green Goddess - when I can find it buy two or three bottles as insurance.
Who makes good green goddess? I haven’t had a premade version before.
@@BrianLagerstrom Trader Joe’s has a good one and it’s very calorie friendly too!
@@BrianLagerstrom I love Penzeys. Not entirely premade, but easy, fresh and tasty.
Ha you tend to post just around when tea time hits the UK, and now I don't wanna eat the tea I have 🤣 (roast dinner left overs, which to be fair is pretty good)
Uh ohhh, sorry JB. Those leftovers do sound pretty good.
Today, I got my mom to make the Shawarma salad for my dad her and me.
All of us were absolutely amazed by how good it tastes. Even my dad who is by no means a salad guy.
I love your recipes, and keep up the great work
Very nice, Brian! Perfect video for those of us who are paying attention to our summer shape! 😌😍🍴
Weeknighting is such an awesome series! So realistic, fun, and creative!
I love your dressing recipes and ideas!
Great ideas! Can’t wait to try these!
This was a fantastic video Brian. I would definitely like to see some more unique salad videos from you. Love the creativity!
Keep making these weeknight recipes! All of your videos on them so far have been amazing! I've made over 10 recipes of yours and I've always really enjoyed them!
These salads look amazing!
These are go to keepers
Thanks Brian
Thank you for the salads!
I would LOVE to see more of these BASs!!!
All 3 look fantastic!
Great looking recipes! Can’t wait to try all of them.
Thank you, inspiring! love salads
Please continue making these, such great ideas and inspiration here!!
The spring roll salad looks great. I’m gonna try it.
Brian! So much recipes. You've really upped my game.
These are great salads! Can't wait to try them all
Yay! More of your Smashtabulous Salads! Still enjoying your three salads pretty much daily! Now I have a few more to savor! Thank you!!!!!
Thanks for another salad video. I crave a good salad all the time. Keep the salad videos coming! 🥗❤️💯👍🏻😋
Especially digging the spring roll salad!
Amazing. I'm craving spring so Spring Roll Salad will be the upcoming go-to, Bri!
I'm originally from St. Louis and I love watching your videos. I miss shopping at Schnucks.
We made the Italian tonight and the shawarma last Thursday. Both are amazing but the Italian dressing is downright drinkable!!!
I’m loving this!!! I am a total salad 🥗 person! Thank you Brian for sharing all of these recipes! 🙏 You are awesome!
That Italian salad looked phenomenal. The dressing 🤯😋
These are definite “doers”. Thanks for your great recipes and techniques. Wonderful videos.
Love your recipes and your oh so entertaining delivery! Very happy to be a new subscriber.
Nice, Brian.... As weather becomes hotter in this side of the globe, salads are a welcome meal. Thanks!
Those seem really amazing. Great ideas and advices. Thank you !
Big fan of the salad videos!
I love delicata squash and one small suggestion is to leave the skin on when roasting. The skin is a lot thinner than typical squash and become nice and crispy in the oven.
these all look fantastic
These look amazing
I just made the spring roll salad. Holy cow - we can’t stop eating it!!!! Can’t wait to try the other salad recipes!!! Thanks Brian!!
OMG I LOVE your dance moves Bri!!! The music and sound effects are golden
This video was incredibly fantastic and I can't wait to try these recipes. I liked and subscribed and look forward to future videos. Thank you and great job.
I love the weeknighting series. tbh I love all your stuff, think I've watched all your videos over the last 2 months. Would also love to see a Risotto :)
Made all three of your previous Big Ass Salads, and they all rocked! Can't wait to try these....making my shopping list.
Thanks, Bri, now, of course, I cant' decide which one to make next! All are over-the-top delicious!
Ooh, I just watched your 1 & 2 Big Ass salads and immediately subscribed. These look great, can't wait to try! Thanks! Great videos! Love anything that's tasty & healthy :)
Excellent salads…I love dinner salads!
We made the Italian tonight. It was delicious!!! We made a bit of extra dressing to make some veggie pasta salads for work lunches next week. 😋
Ooo good idea to meal prep the dressing for pasta salad, too!! I’m going to do that, too, now.
I so want that Italian salad now. Thanks for sharing
Salad’s 🥗 are an under rated and under utilized dinner option. They can be creative, delicious and filling
Excellent, In particular the “Spring Roll Salad”! Thanks!
The recipes are FIRE my man! 🔥
Thanks for shating these 3 salads. All looks amazing i will try Chef :-) thanks for sharing.
Yesss…ya had me at Spring Roll Salad. Great video!
Great take on the spring roll salad! It looks delish! And you're right, we use the same blue julienne peeler to make papaya salad.
Also spring roll salad is GENIUS! Reminds me of everything I love about spring rolls and ebi sunomono! What a fantastic idea, can't wait to try this.
The colossal black olives made me laugh. Thanks, I needed a smile today.
Just made the salad dressing. Chefs kiss!
Thank You! ❤....Much Love!
I don't know why I have a habit of watching cooking videos about recipes with waaaay more work to them than I ever have the energy for, but they do entertain me.
Nice follow up to pt 1! Love the shawarma salad, falafel would be a great sub for the chicken! Also, I've been making a deconstructed spring roll salad for years now, my daughter would always cry if the rice paper broke up, so to avoid all those tears, I just make a salad! The dressing would be the same as the dipping sauce but thinned out with fish sauce and lime juice. Another bang on salad vid, looking forward to pt. 3!!
PLEASE!!!! Make one more video! These salads are so so good!!
all of your salads look amazing! I live in a hot climate so it's great to have more options of fresh, light meals I can make!
For anyone looking for vegetarian options, using grilled or sauteed mushrooms (with the same spices) works really well :D
i can't believe i only just found your channel - keep up the amazing content! also seconding the other guy requesting a third part to your salad series! it's nice to see the healthy recipes!
Interesting and good looking recipes 😋
All tempting
Your videos are fantastic. Thanks
Cant believe the spring roll salad came out of my kitchen. Delicious!
Sushi salad from the last episode was dope! I’m going to try all three of these. You’re a genius. Keep on keepin on
I’m not fond of too many salads that have sweet things with savory, just not my thang. But I can really get behind those pickled golden raisins. I will be making this salad asap!
Thanx Bri! 🤘🏻🙋🏼♀️🤘🏻
This is the first video of yours I've seen and I've wanted some salad inspo to eat a little better. You're so engaging and sincere. World's easiest sub.
Scnuck's and Volpi. Takes me back to my St. Louis days. Great salads!
Made the spring roll one this week, really good! You Americans love your sugar though, I had to cut it to almost a quarter, that dressing was like a dessert glaze! 🤣
I made the Shawarma Tahini salad last night and it was goooood. I added some quinoa to it, just to bulk it up a bit more, and it was super satisfying. I also replaced the raisins with currants since I don't like raisins and used a mix of toasted pumpkin and sunflower seeds to top it off. All I can say is yum! I look forward to making some more salads from this series. :)
These all look amazing. Big ass salad is mostly what we eat too! I eat burger in a bowl a LOT, A taco version and a buffalo style one as well. These salads will be a nice change. Thanks!