Ali Slagle's Swordfish with Asparagus & Little Beans | Food52 + Line39
Simple, warm-weather Italian cooking is the inspo behind Ali Slagle’s Swordfish with Asparagus and Little Beans (fresh out of her new cookbook, I Dream of Dinner). And don’t forget the vino—we’re sipping Line39’s crisp, refreshing Sauvignon Blanc alongside this herby, lemony dish. This video is shared in partnership with Line39 Wine. GET THE RECIPE ►►
Check out Ali’s new cookbook I Dream of Dinner:
PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
½ cup plus 4 tablespoons olive oil, divided
2 lemons
1 teaspoon red pepper flakes
1 ½ pounds (1-inch thick) swordfish steaks (or mahi-mahi)
2 (15-ounce) cans little white beans (like navy, Great Northern)
1 pound asparagus
1 garlic clove
½ cup soft herbs (like mint, dill, basil, parsley, or a combination)
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
S1. Episode 6. Rooftop Garden Asparagus Salad
Join Matt atop of Chez Pascal & The Wurst Ktichen's very own rooftop garden while he makes prosciutto wrapped asparagus salad with hard boiled eggs, toasted hazelnuts, baby greens from the rooftop, grated cheese, and lemon vinaigrette! You can follow him in the process of peeling the asparagus, making the vinaigrette, and beautifying this lovely spring vegetable meal. To use the asparagus to its full potential, the peels are taken and dehydrated to form into a powder.
Lemon Vinaigrette Recipe: (
To boil the perfect egg: (
Our friends from the farm:
-Four Town Farm:
-White Barn Farm:
For cheesy goodness:
For culinary goods:
Check out our website and sign up for our newsletter ( to see what we're up to from more tasty food creations to our Hike and Seek game!
Follow us on Instagram! (
Special thanks to Larry Ferreira at Hunt's Photo and Video for his help in securing our video equipment.
Another special thanks to J.P. Kavanaugh (Facebook: for composing and playing our theme song.
This video series is made possible through an Adaptation Grant from Commerce RI. #ChezPascal #TheWurstKitchen #Asparagus #RooftopGarden #SpringVegetables #RhodeIsland #Providence #RI
Pati Jinich - Grilled Potato and Radicchio Salad
Pati and her sister, Alisa, grill up a delicious Potato and Radicchio Salad with a Dijon Tarragon Vinaigrette. The recipe is available in English and Spanish, see below...
English:
Spanish:
Simple Recipe for Champagne Vinaigrette | Fran Berger
And so easy to make: Dijon Mustard, sea salt, champagne vinegar, and olive oil. This recipe was handed down from one chef to another. Nobody really knows who created it, but it is a favorite, and because it’s so simple, it is also portable and quick to whip up at a moment’s notice.
All you need is some Dijon mustard, sea salt, champagne vinegar, and olive oil. When mixed together it becomes a perfect champagne vinaigrette that turns a simple salad into a perfect side for any meal. I recommend using just simple butter lettuce (my favorite) but it’s really perfect on any green. This dressing is so delicious that you need nothing else but a simple green as a vehicle.
Everything is done to taste but it will end up close to the basis for all vinaigrettes - 1 part vinegar to 3 parts olive oil. There aren’t any real measurements more than this guideline. Again, mix to suit your palette.
CREDITS
Make-up Artist:
Moses Sequiera
Set:
Brisighella
Kimberly Wine Vinegars
Grey Poupon Dijon Mustard
Whole foods Market
Whisk, from Williams-Sonoma
Wardrobe:
The Frame Store
Anne Klein
The Anthony Thomas Melillo Collection
Studio Patró
Music:
Thomas Wyman (Sandwich Bite)
Title design, editing:
Ray Wyman
Management:
Brandi Kamenar
Jamie Oliver's principles for superb salads
Principles of superb salads. Video taken from Jamie's app jamieshomecookingskills.com
Easy Salad To Make This Summer | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Salad Ingredients:
4 zucchini sliced thin
1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 bundle asparagus shaved
3/4 cup fresh mint
1 avocado diced
1 cup thawed frozen peas
5 ounces mixed greens
3 ounces arugula
1/4 cup crushed hazelnuts
2 ounces ricotta salata shaved
Tarragon Dressing Ingredients:
4 tbsp fresh tarragon
3 tbsp honey
1/2 cup olive oil
1 tbsp apple cider vin
1/2 small shallot
1 orange juiced
1/2 tsp salt
Brazilian Limonada (Brazilian Lemonade) Ingredients
4 peeled limes (remove as much of the pith as possible)
3 cups cold filter water
1/4 cup mint
6 ounces of condensed milk
2 cups ice
6-8 ounces rum or cachaca
Salad & Salad Dressing Instructions:
-Heat the grill to medium-high, coat zucchini with olive oil and season with salt and pepper.
-Grill zucchini slices for 2 minutes on each side
-Use a peeler to shave asparagus into ribbons
-Add all of the salad ingredients to a large serving bowl.
-Add all of the dressing ingredients to a blender and blend until smooth
-Just before serving, top salad with dressing and toss well.
Brazilian Limonada Instructions:
-Add peeled limes, mint and water to a high speed, powerful blender. Blend for 30 seconds.
-Strain through a fine meshed sieve or cheese cloth.
-Add liquid back to a blender along with condensed milk, ice and rum. Blend until creamy and smooth.
-Pour over ice, top with lime zest and enjoy!!
#shorts #salad #saladrecipe #salads #easyrecipe