Does anyone know how to make Houlihan's Tuscan Salad?!


Question:

Does anyone know how to make Houlihan's Tuscan Salad?

The Tuscan salad includes white beans, chopped tomatoes and spinach and is served in a molded disk shape. You can see a picture of it at
http://www.austin360.com/food_drink/cont...

Thanks!

Additional Details

3 weeks ago
It's a layered salad molded in a circular shape. I'm looking specifically for the one that Houlihan's restaurant makes.


Answers:
3 weeks ago
It's a layered salad molded in a circular shape. I'm looking specifically for the one that Houlihan's restaurant makes.

if i was going to make it this is what id do.....
first---get a can of cannelini beans, or whatever white beans if u cant find cannelini, then drain n rinse. make a light dressing,with lemon it and with some garlic preferably. mix the beans n dressing so they get the flavor.
next---u need something to mold the salad. use a large broth can, both ends cut out, make sure its not all jagged so u dont get cut.
then----get a bag of mixed baby salad greens with spinach (i can tell from the pic it is a mix, not just spinach), layer it at the bottom of the can. the can is of course on a plate. put a lot of greens,
and then----make ur layer of beans. after u layer some, u need another can smaller than the first one to press the salad in place. clean the can or use a bag around it. press it lightly, then add more beans n press a little. dont press hard enough to squish anything or bruise the lettuce.
and theeeenn---put a layer of chopped seeded tomatoes on top. press lightly with other can. pull the can off slowly, so it all stays together, pressing it as u pull it off. u might have to mess w the can u use to get it just right.
ok, finally---the cheese on top, i am not sure what it is, but it looks like a fresh farmer type cheese. any soft cheese should work, im thinkin it may even b a goat cheese. then u sprinkle it with aged balsamic vinegar and olive oil, a little salt n cracked pepper, and u r set :)

oh yeah n a little parsley in the beans is good

Source(s):
intuition and a love for salads

INGREDIENTS:
8-oz. pkg field greens salad blend or spinach leaves
1-1/2 cups cubed Havarti cheese
1/2 cup ripe olives, sliced
1/4 cup minced red onion
1/4 cup pine nuts
2 tomatoes, seeded and chopped
15-oz. can cannellini beans, rinsed and drained
1/2 cup balsamic vinagrette salad dressing
PREPARATION:
Combine all ingredients and toss gently to coat. Serve immediately. 5 servings

Tuscan Bread Salad


4 servings 15 min 15 min prep

Salad
4 slices crusty Italian bread or sourdough bread, cut about 1/2 inch thick (day old prefered)
1 clove garlic, halved
2 medium ripe tomatoes, diced
1 (15 ounce) can white cannellini beans, rinsed and drained
1 green bell pepper, roasted and cut into strips
1/4 chopped fresh basil
Dressing
4 1/2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons vegetable broth
salt & freshly ground black pepper, to taste


Toast bread slices under broiler for about 4 minutes on each side.
Remove slices and rub with garlic cloves.
Prepare dressing by wisking ingredients together in a small bowl, and seasoning with salt and pepper.
Cut bread slices into small cubes and add them to a serving bowl.
Next add the tomatoes, beans, roasted pepper and basil.
Pour dressing over salad and toss to coat.
Let salad rest about 5-10 minutes before serving.

I've done this before. Order a take out or ask for a "to go" box and when you get it home ... dissected it. You'll be surprised at how close you might come to unraveling your mystery. Most restaurants don't get too carried away with complicated recipes. Remember, they are serving the public. The easier and less complicated the recipe is to put together, the more money the restaurant makes. Plus, the easier to be consistent.

Try Houlihan's Tuscan salad.com it should give some info.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources