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–RECIPES–
SUMMER SALAD
▪Baby cucumber, sliced into thin coins
▪½ bulb fennel, shaved thinly
▪sweet corn, 1-2 ear’s worth
▪Cherry tomatoes, halved
▪1/2c/70g pine nuts, toasted at 350F/175C for 15min
▪Escarole, tops removed, hearts chopped into bite size pieces
▪Fresh basil
▪Fresh cilantro
▪Nice feta cheese, cut into rustic cubes
▪Pinch salt
▪Arugula
VINAIGRETTE:
▪50g or 1/4c champagne vinegar
▪50g or 1/4c white vinegar
▪15g or 1 1/4Tbsp granulated sugar
▪5g or .75-1tsp kosher salt
▪40g or 3Tbsp whole grain mustard
▪25g (1 small) shallot
▪325 or 1.5c neutral oil (avocado, light olive, canola)
Add all ingredients except to a high sided container and blend. When combined, stream in oil while still blending.
—
THAI SHRIMP PEANUT SALAD
▪1lb/.5kg shell on, raw shrimp
▪1 baby cucumber, medium julienned
▪1 carrot, julienned/shaved
▪1 head Boston bibb lettuce, cut into chunks
▪¼ head cabbage, shaved or sliced thin
▪Fresh cilantro
▪Scallions, thinly sliced
▪Chopped peanuts (sifted after chopping to remove peanut sand)
To cook shrimp, bring 3L water to a boil. Salt water generously. Add shrimp, remove from heat and poach shrimp in water for 6 minutes. Drain and cool under cold water for a few seconds. Remove shells and cut into bite sized pieces.
PEANUT DRESSING
▪90g or 1/3c soy sauce
▪45g or 3.5Tbsp sesame oil
▪90g or 1/3c+1Tbsp rice vinegar
▪60g or 1/3c granulatedsugar
▪1 garlic, halved
▪1 knob (1-2”/5cm piece) of ginger, sliced thinly
▪150g or 2/3c peanut butter (no sugar added)
▪30g or 2Tbsp sriracha (or sambal)
Blend all ingredients until smooth and well combined.
—
BUFFALO CHICKEN SALAD
▪1lb/.5kg boneless skinless chicken thighs
▪Salt
▪Neutral oil
▪1 carrot, julienned
▪2 ribs of celery, thinly shaved
▪Head Boston bibb lettuce, cut into chunks
▪Curly kale (5-6 large leaves), stemmed and sliced thin
▪Scallions, sliced (for garnish)
▪Nice blu cheese
Celery leaves
To cook chicken, preheat nonstick skillet over med-high. Salt thighs on both sides. Add neutral oil to pan followed by chicken. It’s ok if they’re snug in the pan. Don’t touch the chicken. Side 1 should be getting browned for about 10min. Once golden brown and crispy on side one, flip to side 2 to cook for an additional 2-3mins.
BUFFALO RANCH DRESSING
▪1 egg yolk
▪10g or 2tsp worcestershire
▪150g or 1/2c frank’s hot sauce
▪1 garlic clove, halved
▪5g or 1 3/4tsp paprika
▪2g or 1/2tsp kosher salt
▪3g or 1tsp onion powder
▪35g or 1/8c sour cream
▪200g or just under 1c neutral oil (avocado, light olive, canola, etc)
Add all ingredients except oil to high sided container and blend. When combined, slowly stream in oil while still blending.
CROUTONS
▪1lb/.5kg loaf of decent bread, crust removed
▪75g/.5 stick of butter
▪Garlic powder
▪Salt
▪Additional oil, if needed (i’m using light olive)
Slice bread into small cubes. Toss with melted butter, a pinch of garlic powder, and pinch of salt. Add a squirt or 2 of oil if bread still looks dry. Spread onto a sheet tray and bake for 25min at 325F/165C.
🎧MUSIC:
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CHAPTERS:
0:00 Intro
0:22 Summer Salad
5:43 Thai Shrimp Peanut Salad
6:13 bicep curls with Future (ad)
7:26 Finishing the Thai shrimp peanut salad
11:23 Buffalo chicken salad
16:20 Let’s eat this thing
#bigasssalad #saladrecipes
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Hey Bri, you need to do a sauce special, where you show us all of your sauces
Is there a reason for the constant kick drum in the background of your videos, I mean Im a musician and you know I find that constant kick a little stressful and distracting when trying to follow what you are doing here. I thought it was the neibour playing some music but no it was you.
Coming to theaters (or YouTube) this summer! BIG ASS SALAD 3 — the blockbuster series continues!
I'm stealing that buffalo dressing idea, but I always grill my chicken thighs. Minimum effort!!
that tai dressing is INSANE dude! спасибо за совет 🙂
I eat a Big Ass Salad every day. I definitely need to incorporate a few new ingredients, so I'll try some of these. The only thing I will say, Is that those are not Big salads. The one I eat daily is probably 3 times the size of those.
How can I make the dressing without an immersion blender?
Any idea of the calorie content on these? Most interested in the dressings as that is where I think the bulk will be. BTW, just sub’d your channel! Really enjoying your content!
I actually watching your transition to the ad. Good one
I treat myself with these more indulgent salads occasionally, but most of my salads are simply a mix of spinach, baby spring mix, whatever greens I have around, maybe some veggies I've got on-hand, but that's about it: nothing fancy, just good source of fiber and micro-nutrients (and a little bit o' carbs and protein, but not my main source for those).
You know damn well that Thai one needs Thai basil and mint also. Still a solid recipe tho.
So, it's still a school holiday, 11p.m. and while watching this video I'm silently thinking to myself – yup, that's what I'll show to my ESL students when learning how to describe food due to its rich language 😀
Made the spicy Thai shrimp peanut salad for dinner tonight. My husband said "Brian makes sure I eat good." 😂 Thank you for your channel! You teach me so much in your videos! I'm turning into a bad girl chef 👩🏿🍳
I’d love to know what light olive oil you use!
Do you ever use easy cook/sella/converted/parboiled/, rice in the rice cooker? If so what setting etc. Many thanks.
Looking very delicious ❤️👍
Hey bri, what brand of plates and bowls do you use, i need some new ones and yours look, FANTASTIC.
We made the Thai shrimp salad on Sunday – prepping shrimp is a new skill unlocked! it was freakin brilliant! Leftovers on Monday even better – thanks 🙂
Absolutely delicious looking! I need to try and make these. Thank you Brian for sharing..🙌🏼
Showing the "SHRIMPS" some love. 😉
I made the Thai Shrimp Salad tonight for my wife and I. Dude, this salad is legit! I don’t ever think in my life I’ve ever loved a salad. I mean, I’ve liked salads but holy hell this one was amazing and I could drink that homemade dressing. Also, I may have drank the dressing. Thanks Brian.
We tried the Thai shrimp salad last night. It was delicious! And I would eat my own fingers if they were covered in that peanut dressing!
Guys– this peanut sauce is incredible. I love this style of sauce but can only find it in a bottle at Trader Joe's and it's not great. This one was so. damn. good.
Thank you for posting this Bri dog. If you see this, any chance you can make those Thai wraps with all the fresh veggies that come in the clear rice wrapper thing? I'm trying to shed some beef and would love to make those but want them from a YouTube chef that's earned my trust.
Much love, brother.
i swapped the fennel for cabbage. It will be a cold day in hell when i eat fennel.
Idea for your next BAS post – my favorite dressing in Japan is a creamy Wasabi Goma (roasted sesame) – would make a killer salad!
Oh my god, I remember watching this dude's bread videos when he had less than 100k subs, now he has over 500k! And I still use his bread recipes, thanks to that my dough handling skills have improved tremendously.