Type to search

Salads

Roasted Street Corn and Cactus Salad

By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s

Vietnamese Rice Noodle Salad

Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy

Healthy Grilled Panzanella Salad

Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy

Beet & Burrata Salad

Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar

Heirloom Tomato Salad With Burrata Basil Pesto 

Courtesy of Chef Scott Conant of Cellaio in Monticello  Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red

Hamachi Poke

Gerard Viverito, 
Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4

Farmhouse Salad

By Fishkill Farms Serves 1 Ingredients Lettuce Arugula 1 apple, Gold Rush preferred Goat cheese Salt Pepper Garlic powder Sesame seed oil Apple cider vinegar Method Toss lettuce and arugula

Corn Relish and Red Pepper Salad

By Nancy Fuller / Farmhouse Rules Serves 6 Ingredients 4 tablespoons extra-virgin olive oil 2 cups corn cut from the cob (about 2 ears) 1 small red bell pepper, chopped

Paneer Tikka Salad

Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces

Asparagus Salad with Mustard-Tarragon Dressing

Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing   2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or

Early Summer Salad

Baby Greens, Fava Beans, Capocollo and Pecorino Toscano Francesco Tonelli Ingredients 4 1-inch slices rustic white bread 1/2 cup freshly shucked fava beans 4 cups baby salad greens, washed and

Dandelion Salad

Bannerman Island: Recipes and Recollections from the Castle Keep (used with permission) Ingredients 1 bunch dandelion greens (see note) 4 slices bacon 1/4 cup butter 1/2 cup heavy cream 2

Watercress and Blood Orange Salad

Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice

Watercress Salad Lyonnaise

Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small

Roasted Beet Salad

Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette

Hudson Valley Restaurant Week is back this April 8-21!