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Category: Salads & Dressings

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

 

Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 C. (a handful) flat-leaf parsley leaves

3 T. of honey

Salt and freshly ground black pepper

1/3 C. extra-virgin olive oil (EVOO)

1 T. poppy seeds

1 clove garlic, crushed

1 seedless cucumber, cut in quarters lengthwise then chopped into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

 

In a blender or food processor combine the lemon zest and juice with the basil, the parsley, honey and some salt and pepper. Turn the machine on and pour in the EVOO in a slow and steady stream. Transfer dressing to a bowl, add the poppy seeds and stir to combine. For the salad, rub a salad bowl with the crushed clove of garlic to give the flavor of garlic without overpowering the salad. Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine.

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

 

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

 

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

 

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Hearts of Palm Salad

Hearts of Palm Salad

 

1/4  C. fat-skimmed chicken broth

3 T. extra-virgin olive oil

2 T. white wine vinegar or rice vinegar

2 T. drained capers

2 T. lemon juice

2 T. minced shallots

2 tsp. Dijon mustard

2 cans (14 to 16 oz. each) hearts of palm (packed in water), drained and rinsed with cold water

2 hard-cooked large eggs, shelled

1/4  C. minced parsley

4 ounces shelled cooked tiny shrimp

1 firm-ripe avocado (8 oz.)

Salt and pepper

 

In a bowl, mix broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard. If desired, cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand at least 5 minutes. Separate egg yolks from whites. Chop both or finely mash with a fork; keep separate. Lift hearts of palm from dressing and arrange on salad plates. Add parsley and shrimp to dressing in bowl and mix. Pit, peel, and thinly slice avocado; arrange on salads. Spoon shrimp and all the dressing over the hearts of palm and avocado. Sprinkle with egg whites, then yolks. Add salt and pepper to taste.

Farro Salad with Bacon & Cauliflower

Farro Salad with Bacon & Cauliflower

 

 

To enhance this version, add a handful or two of walnuts or pecans. Some crumbled goat cheese might also be nice here.

 

4 cups farro, cooked according to package instructions*

10 slices good-quality bacon, thinly sliced

1 head cauliflower, florets roughly chopped

4 large handfuls of arugula (or other leafy green, such as spinach)

3 tbsp. olive oil

juice of 1 lemon

2 tsp. salt

freshly ground pepper

1 cup pecan halves

 

In a large skillet, sauté the bacon over medium heat until crisp. Remove to a paper towel with a slotted spoon, but leave the fat in the skillet over the heat.  Add the cauliflower florets to the skillet and sauté for about 7 minutes, or until they become tender and begin to brown slightly. Remove the florets to a paper towel with a slotted spoon. Let the bacon and cauliflower cool, then toss with the farro and arugula. Drizzle with the olive oil and lemon juice, then sprinkle with salt and pepper. Toss until the salad is evenly coated. Top with pecan halves.  Variations:  walnuts or pecans can be added.  Try with crumbled goat cheese.   *I buy pearled farro from Whole Foods (in the bean section for some reason). The package asks you to soak it overnight. I just add about 6 cups of water to the 16 oz. that come packaged and boil for 30 – 40 minutes, or until the farro is tender, but still somewhat chewy. Drain off any excess water, cool and you’re ready to make a salad.

‘Dragon’s Breath’ Caesar Salad

‘Dragon’s Breath’ Caesar Salad

3/4 C. mayonnaise
1/4 C. olive oil
3 cloves garlic, crushed
3-4 filets anchovies, finely chopped
1 tsp. Worcestershire sauce
2 tsp. dijon mustard
2 tsp. lemon juice, and maybe more
1/4 C. fresh parmesan cheese, plus more for sprinkling

Romaine lettuce, torn in pieces
something crunchy: croutons are traditional, I also use toasted nuts

Whisk the dressing ingredients together, and toss a few spoonfuls with a bowlful of salad. This is one salad that’s better to toss all together rather than drizzle on the dressing at the table. Sprinkle with the croutons or nuts and some extra parmesan cheese. Make sure everyone you’ll be breathing around eats some too!

Asian Chicken Slaw

Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken, shredded

2 C. broccoli florets, blanched

1 C. sugar snap peas

1 red bell pepper, thinly sliced

1 C. sliced scallions

1/2 C. chopped cashews (optional)

 

Dressing:

1/4 C. soy sauce

2 T. white vinegar

2 T. smooth peanut butter

1 T. sugar

2 cloves garlic, minced

1 tsp. freshly grated ginger

1/2 C. canola oil

1 T. sesame oil

 

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.  In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.  Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

 

Yield:

Calories:

Fat:

Fiber:

Arugula Salad with Pears and Gorgonzola

Arugula Salad with Pears and Gorgonzola

1 (15-oz.) can pear halves, drained and sliced, reserve 2 T. juice

2 T. olive oil and vinegar dressing

Salt and freshly ground black pepper

2 C. baby arugala

4 T. Gorgonzola, crumbled

4 T. glazed pecans

In a large bowl, whisk together 2 T. reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Marinated Heirloom Tomato Salad

Marinated Heirloom Tomato Salad

 

3 T. balsamic or red wine vinegar

2 T. extra-virgin olive oil

3 pounds mixed firm-ripe heirloom or other tomatoes

3 T. chopped fresh mint leaves

3 T. chopped fresh basil leaves

Salt and cracked black pepper

 

In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

Zucchini Timbales

Zucchini Timbales

 

About 1 1/2 ounces crusty Italian or French bread

3 pounds zucchini

1/4 to 1/2 C. olive oil

3 cloves garlic, peeled and minced

1 1/2 T. chopped fresh or 1 1/2 tsp. dried oregano leaves

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/2 C. grated parmesan cheese

4 firm-ripe tomatoes (6 oz. each)

Fresh oregano sprigs (optional), rinsed

 

Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 C.. Rinse zucchini and trim and discard ends. Cut into 1/8-inch-thick rounds. In a 5- to 6-quart pan over medium heat, stir bread crumbs often until golden and crisp, about 5 minutes. Pour into a bowl. Add 3 T. olive oil to pan and increase heat to medium-high. Stir in zucchini, garlic, chopped oregano, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and cook, stirring occasionally, until zucchini begins to soften, about 5 minutes. Uncover and stir often until zucchini is browned and soft when pressed, 7 to 10 minutes longer. Remove from heat and stir in toasted crumbs, the parmesan cheese, and more salt and pepper to taste. Generously oil six to eight ramekins (1/2- to 3/4-C. size) with 1 T. olive oil. Divide zucchini mixture evenly among ramekins and press in firmly. Let stand at room temperature at least 5 minutes or up to 4 hours. Rinse and core tomatoes; cut crosswise into 1/4-inch-thick slices. Arrange 3 tomato slices on each of 6 to 8 salad or dinner plates. Run a knife around inside edge of ramekins and invert zucchini timbales onto tomatoes; if necessary, hold each ramekin and plate together and shake gently to release. If desired, garnish with oregano sprigs. Add more salt and pepper to taste. If desired, drizzle a little olive oil over tomatoes to taste.

Bleu Cheese Cole Slaw

Bleu Cheese Cole Slaw

 

1/2 small head green cabbage

1/2 small head red cabbage

4 large carrots, scrubbed or peeled

2 C. (16 ounces) good mayonnaise

1/4 C. Dijon mustard

2 T. whole grain mustard

2 T. apple cider vinegar

1 tsp. celery salt

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 1/2 C. (6 ounces) crumbled Roquefort blue cheese

1 C. chopped fresh parsley leaves

 

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Garlic & Herb Dressing

Garlic & Herb Dressing

 

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning 

1 tsp. Maple Syrup

 

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Duck & Orange Salad

Duck & Orange Salad

Duck & Orange Salad

2x 5-oz duck breast fillets, skin on

1 baguette

1/2 oz shelled walnut halves

3 regular or blood oranges

1 oz watercress

 

Score the duck skin, rub all over with sea salt and black pepper, then place skin-side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat. Slice 10 thin slices of baguette (keeping the rest for another day). Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any seeds). Finely slice the duck, place on the toasts, dotting any extra slices of duck in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Summer Antipasto Salad

Summer Antipasto Salad

Dressing

3 T. red wine vinegar or balsamic vinegar

2 T. olive oil

1/2 clove garlic, minced

1/8 tsp. dried basil

1/8 tsp. salt

1/8 tsp. ground black pepper

Salad

1 small bunch broccoli, cut into florets

1 medium zucchini, cut into 2″ matchsticks

1 pound shrimp, cooked

1 C. cherry tomatoes, halved

1/2 C. canned artichoke hearts, drained and quartered

1/3 C. pitted kalamata olives, pitted

4 ounces part-skim mozzarella cheese, cut into 1/2″ cubes

8 slices reduced-fat deli ham, rolled into tubes

16 slices turkey pepperoni

 

To make the dressing: In a small bowl whisk together the red wine or balsamic vinegar, oil, garlic, basil, salt, and black pepper. To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer the vegetables to the ice water to halt the cooking process. Drain well. Place the shrimp in the center of a large platter. Arrange the broccoli, zucchini, tomatoes, artichoke hearts, olives, cheese, ham, and pepperoni in small mounds around the shrimp. Drizzle with the dressing.

Pepper Slaw

Pepper Slaw

3 C. cabbage, chopped or shredded

1/4 C. red bell pepper, sliced

1/4 C. green bell pepper, sliced

3/4 C. celery, sliced

1/2 C. onion, sliced

1/2 C. carrots, shredded

1/4 C. vegetable oil

3/4 tsp. celery salt

1/2 – tsp. cracked pepper

1/4 – tsp. celery seed

1/2 – T. sugar

1/2 – T. cider vinegar

1/2 – T. dry mustard

 

Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.  In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.    Pour the oil mixture over cabbage mixture and toss to mix.    To blend flavors, cover with plastic wrap and refrigerate for several hours or overnight.

Grilled Peppers and Zucchini Salad with Relish

Grilled Peppers and Zucchini Salad with Relish

2 Red Peppers, washed & brushed with olive oil 

3 each zucchini, washed & brushed with olive oil 

2 T. olive oil

2 red onion, peeled and minced 

1 T. olive oil

1/4 C. sugar

1/4 C. water

1 T. fresh mint, chopped

1/4 C. lemon vinaigrette (3 to 1 olive oil to lemon juice)

Salt & pepper to taste 

 

Grill peppers (or roast in 400° oven) until skin is chared and blistered. Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side. In a 10″ pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.

Southwestern Potato Salad

Southwestern Potato Salad

5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

 

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.

Country Potato Salad

Country Potato Salad

2lbs of potatoes, peeled and cubed

1/2 C. of mayonnaise

1tbsp of apple cider vinegar

1/8 tsp of ground black pepper

½ C. of celery, thinly sliced

½ C. of red onion, chopped

2 eggs, hard cooked, peeled and chopped

¼ C. of sweet relish

Salt and pepper, to taste

Chives (for garnish)

 

Add the potatoes to a 4-qt. sauce pot, cover with water, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes or until tender. Drain and cool slightly. In a large bowl, combine the mayonnaise, apple cider vinegar, pepper, celery, onion, eggs, and relish. Fold to blend all the flavors. Add the cooked potatoes to the bowl and mix all the ingredients together. Season with salt and pepper. Add a sprinkle of sliced celery and chives and serve.

 

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

8 small red creamer potatoes, quartered

1/4 small red onion, diced

3 T. capers, drained

1 red bell pepper, roasted, peeled and chopped

4 T. chopped fresh Italian parsley

2 T. chopped fresh basil leaves

2 T. coarse grained Dijon mustard

1 t. sugar

1 T. champagne vinegar

2 T. lemon juice

Zest of one lemon

3/4 t. salt

Freshly ground black pepper to taste

1/4 C. plus 2 T. extra virgin olive oil

 

 

Place potatoes in a pan to boil. Meanwhile place red onion, capers, bell pepper and parsley into a medium size bowl. Place all remaining ingredients except olive oil and capers in the bowl of a food processor. Turn machine on to blend ingredients. While machine is running, slowly add the oil until all is incorporated. Stop machine. When potatoes are tender, drain, then place in the bowl with the onion mixture. Pour the dressing over the potatoes and toss gently until completely mixed. Refrigerate.

Avocado Dressing

Avocado Dressing

Avocado Dressing

1 egg

1/2 tsp. dry mustard

4 oz vegetable oil

1/4 tsp. hot pepper sauce

4 Tbsp lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. white pepper

1 oz anchovies (optional)

2 med avocados

3 green onions, tops only

1 clove of garlic, peeled

4 oz mayonnaise

1/2 tsp. saffron (optional)

 

Place egg & mustard in food processor. Pulse 2 times. With food processor running, slowly add oil until mixed well. Add pepper sauce, lemon juice, Worcestershire sauce, salt & pepper & anchovies. Pulse until mix well. Add avocado, green onion tops & garlic to the food processor. Pulse until smooth. Add mayo & saffron. Pulse until mixed well. Pour into a container. Cover & chill at least 2 hrs.

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

1 lg. egg

2 cloves of garlic

1 c olive oil

1/4 c buttermilk

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1 c blue cheese crumbles

2 green onion tops, minced

 

Place egg & garlic is food processor. Blend until smooth Leave processor running and very slowly pour in oil. Add buttermilk, salt & peppers. Blend until well mixed. Place in a med mixing bowl. Fold in blue cheese & green onion tops. Cover and place in refrigerator. Chill at least 4 hours. Better if chilled overnight.

Summer Tomato Dinner Salad

Summer Tomato Dinner Salad

6 red radishes, trimmed and thinly sliced

4 scallions, trimmed and thinly sliced

2 cans (15 1/2 ounces each) chickpeas, rinsed and drained

2 large tomatoes, cut into bite-size wedges

1 pint cherry or grape tomatoes, halved

1 C. avocado, peeled, pitted, and chopped

1/2 T. chopped fresh dill

3 T. lemon juice

2 T. dijon mustard

2 C. garlic-flavored olive oil

2 ounces garlic-onion fat-free croutons

3 C. goat cheese, crumbled

6 6 mesclun greens

 

In a large bowl, combine the radishes, scallions, chickpeas, tomatoes, cherry or grape tomatoes, avocado, and dill. In a small bowl, whisk the lemon juice and mustard. Slowly whisk in the oil. Set aside. Just before serving, add the croutons and cheese to the tomato mixture. Add the oil dressing and toss lightly. To serve, arrange 1 C. mesclun on each of 6 dinner plates and top with 1 2/3 C. tomato salad.

 

Yield: 6 servings

Calories: 310

Fat: 16g

Fiber: 9g

Spring Orzo Salad

Spring Orzo Salad

2/3 C. orzo

1/3 C. finely chopped red bell pepper

1/3 C. finely chopped orange bell pepper

1/3 C. finely chopped and seeded tomatoes

1/4 C. quartered dry-packed sun-dried tomatoes

1/4 C. chopped scallions

1/4 C. chopped watercress

1 tsp. minced garlic

2 tsp. olive oil, preferably extra virgin

1/3 C. crumbled reduced-fat feta cheese

2 tsp. fresh lemon juice

Ground black pepper

 

Prepare the orzo according to the package directions. Meanwhile, in a medium bowl, combine the bell peppers, tomatoes, sun-dried tomatoes, scallions, watercress, garlic, oil, cheese, and lemon juice. Mix the orzo with the vegetable mixture until well combined. Season to taste with black pepper.

 

Yield: 2 servings

Calories: 343

Fat: 9g

Fiber: 4g

Heirloom Tomato Salad with Aioli and Capers

Heirloom Tomato Salad with Aioli and Capers

2 medium tomatoes, thinly sliced

1 recipe lemon aioli

2 paper-thin slices red onion

1/4 C. basil leaves

2 tsp. capers, rinsed, drained, and finely chopped

 

Arrange the tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Separate the onion rings and scatter over the aioli. Scatter on the basil and capers.

Farmers’ Market Pasta Salad

Farmers’ Market Pasta Salad

1 package refrigerated cheese tortellini

2 C. trimmed sugar snap peas

2 T. refrigerated pesto

1 C. cherry tomatoes, halved

1/4 tsp. ground black pepper

Fresh basil (optional)

 

Place the tortellini into a large pot of boiling water. Cook for 5 minutes, stirring occasionally. Add the sugar snap peas and cook for 3 minutes, or until tender but still crisp. Drain the pasta and peas, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes and pepper. Garnish with basil, if using.

 

Yield: 4 servings

Calories: 280

Fat: 8g

Fiber: 4g

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

 

1 1⁄2 T. (20 ml) extra-virgin olive oil

2 ounces (60 g) guanciale or pancetta, cut into fine dice

1 large bunch dandelion greens, trimmed and roughly chopped

Kosher salt

1⁄4 C. grated pecorino cheese

1⁄4 C. black olives, such as niçoise, pitted and quartered lengthwise

Freshly ground black pepper

 

Heat 1/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Zest of 1 lemon, plus 3 tbsp. juice

1 1⁄2 tsp. Dijon mustard

1 tsp. honey

Kosher salt and freshly ground black pepper, to taste

3 tbsp. olive oil

1⁄4 C. Castelvetrano olives, pitted and roughly chopped

6 oz. dandelion greens, trimmed

4 oz. puntarelle or regular chicory, trimmed

1⁄2 tsp. bee pollen

 

Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen.

Baby Dandelion Salad with Fresh Figs and Pancetta

Baby Dandelion Salad with Fresh Figs and Pancetta

Baby Dandelion Salad with Fresh Figs and Pancetta

6 ounces pancetta, sliced 1/4-inch thick

1 T. sherry vinegar, divided

Fine sea salt

1 1/2 T. extra virgin olive oil

8 ounces baby dandelion greens

14 ripe figs, stemmed and cut in half

Coarse sea salt

Freshly ground black pepper

4 ounces Pecorino Romano

 

Preheat the oven to 400°F. Place the pancetta slices on a sheet pan lined with parchment paper. Roast for approximately 15 minutes, or until the pancetta is brown and crispy; remove from the oven and drain on paper towels. Reserve 2 T. of the warm pancetta fat. In a small bowl, whisk together 1/2 T. of the sherry vinegar and a pinch of fine sea salt. Add the olive oil and 1 T. of the pancetta fat; whisk to combine. Place the dandelion greens in a medium mixing bowl and toss with half of the vinaigrette; add more, if needed, taking care not to overdress the leaves. Transfer the greens to a platter. Gently toss the figs with the remaining sherry vinegar and pancetta fat, half a pinch of coarse sea salt, and some black pepper; scatter the figs across the greens, leaving any excess dressing behind. Top the salad with broken shards of the crispy pancetta and shavings of Pecorino Romano.

Potato Salad with Sweet Sausages and Mushrooms

Potato Salad with Sweet Sausages and Mushrooms

3 pounds (16-20) small red potatoes, quartered

2 pounds sweet Italian sausages

1/2 C. dry red wine

2/3 C. plus 2 T. extra-virgin olive oil

1 pound mushrooms, sliced

1 tsp. fresh lemon juice

1 T. Original TABASCO® brand Pepper Sauce, divided

3/4 C. chopped green onions

2 T. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/3 C. dry white wine

1/3 C. chicken stock or broth

 

Place potatoes in a large saucepan and cover with water; cook over medium-high heat for 15 to 20 minutes, or until fork tender. Drain. Cool to room temperature before slicing into 1/4-inch slices. Place potatoes in a large bowl. Meanwhile, preheat oven to 350°F. Put sausages in a single layer in a baking dish and prick several times with a fork. Bake 15 minutes. Turn sausages and bake an additional 15 minutes. Add red wine to pan, turn sausages, and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to a dish and let cool. Cut into 1/2-inch slices and add to potatoes. In a large skillet, heat 2 T. of the olive oil. Add mushrooms and sauté over medium-high heat, stirring until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and 1 1/2 tsp. of the TABASCO® Sauce. Add to potato mixture along with green onions and toss lightly to mix. In a food processor or blender, combine mustard, salt, pepper, white wine, stock, and remaining 1 1/2 tsp. TABASCO® Sauce. Turn on machine and slowly add remaining 2/3 C. olive oil. Pour dressing over potato mixture and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.

Bitter Greens Salad

Bitter Greens Salad

 

4 C. (about 2 bundles) arugula leaves, coarsely chopped

1 1/2 C. (about 1 bundle) watercress leaves, coarsely chopped

1 head Radicchio lettuce, coarsely chopped

1 large lemon

Extra-virgin olive oil, to coat, 2 to 3 T.

Coarse salt and black pepper

Oil cured black olives, for garnish, optional

 

Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw

2 T. Onion, Very Finely Chopped

1/2 C. Sour Cream, Low Fat

1/2 C. Mayonnaise

1 T. Dijon Mustard

2 T. Lemon Juice

2 T. Dill, Fresh Chopped

2 T. Parsley, Chopped

1 1/2 lbs. Kohlrabi, peeled and shredded (about 4 C.)

2 medium Carrots, shredded

To Taste Salt & Pepper

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Optional ingredients may be added including grated horseradish, chopped bell pepper, halved cherry tomatoes, celery seed and shredded or finely sliced fennel or small flowerettes of broccoli.

Country Salad with Lardons

Country Salad with Lardons

Country Salad with Lardons

 

½ lb. Slab Bacon, rind removed

2 T. minced Shallots

1/3 C. Balsamic Vinegar

½ C. EVOO

Salt and Pepper

2 heads Frisee Lettuce

8oz. log Chevre, crumbled

2 C. Croutons

 

Tear frisee into bite sized pieces, wash, spin and dry.  Arrange in salad bowl.  Cut ½” cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes.  Remove to paper towels to drain.  Pour out drippings; reserve 1/3 cup and return that to pan.  Lower heat to medium, add shallots and vinegar and cook, stirring constantly, about 5 minutes.  Remove from heat and stir in oil.  Top frisee with chevre, add lardons and dressing.  Toss well to coat.  Add croutons and serve.

 

From Crowd Pleasing Potlucks

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.  For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

Herb and Mesclun Salad with Grilled Shrimp

Herb and Mesclun Salad with Grilled Shrimp

1/4 C. fresh lime juice

1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes

1 lb lg shrimp, shelled and deveined

6 C. mesclun or other mixed baby greens

1 C. fresh mint leaves

1 C. cilantro leaves

1 C. flat leaf parsley leaves

1 sm red onion, thinly sliced

2 T. vegetable oil

 

In medium bowl, whisk 2 T. of the lime juice, 1/4 tsp. of the cumin, 1/8 tsp. of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes. Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve. In small bowl, whisk together oil and remaining 2 T. lime juice, 1/4 tsp. cumin, 1/8 tsp. salt, and remaining pepper flakes. Lightly oil grill pan and preheat over medium heat. Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.) Toss shrimp with greens and dressing.

 

Yield: 4 servings

Calories: 202

Fat: 9g

Fiber: 3g

Curried Barley and Shrimp Salad

Curried Barley and Shrimp Salad

1 tsp. curry powder

1/2 tsp. turmeric

1 C. barley

1 lb frozen peeled and deveined sm cooked shrimp, thawed and drained

1 1/2 C. seeded and diced tomatoes

1/2 C. chopped green bell pepper

1/2 C. chopped peeled cucumber

5 T. fresh lime juice

3 T. vegetable oil

2 tsp. seeded, finely chopped jalapeno chile pepper (wear plastic gloves when handling)

1 clove garlic, minced

1/4 tsp. salt

Romaine lettuce leaves

1/4 C. chopped fresh basil or cilantro

1 lime, quartered (garnish)

 

Combine curry, turmeric, and 3 C. of water in large saucepan and heat to a boil. Stir in barley. Cover and cook over low heat until water is absorbed and barley is tender, about 45 minutes. Transfer to colander. Rinse with cold water and drain well. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber. In small bowl, whisk juice, oil, chile pepper (to taste), garlic, and salt until blended. Pour over barley mixture and toss. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime

 

Yield: 6 servings

Calories: 287

Fat: 9g

Fiber: 7g

 

Easy Couscous Salad

Easy Couscous Salad

1 1/4 C. whole wheat couscous

1/3 C. lemon juice

1 T. olive oil, preferably extra virgin

2 medium bell peppers, 1 red and 1 orange, chopped

1 can (15 ounces) chickpeas, rinsed and drained

1/2 C. crumbled feta cheese

Basil, cilantro, or parsley (garnish)

 

Bring 1 3/4 C. of hot water to a boil in a medium saucepan. Add the couscous, cover, and turn off heat. Let stand 5 minutes, then fluff with a fork or salad tongs and transfer to a large bowl. Add the lemon juice to the couscous and toss. Add the oil and toss again to coat. Mix in the peppers, chickpeas, and cheese. Garnish with herbs, such as basil, cilantro, or parsley, if desired. Serve immediately, at room temperature, or chill.

 

Yield: 4 servings

Calories: 394

Fat: 9g

Fiber: 8g

Barley, Butternut, and Black Bean Salad

Barley, Butternut, and Black Bean Salad

1 C. barley

3 T. olive oil

1 leek, white and light green parts only, thinly sliced

2 C. chopped butternut squash (about 1/2 med)

1/4 C. water

3 T. chopped fresh parsley

1 1/4 C. cooked black beans or 1 can (15 oz) black beans, rinsed and drained

1/2 tsp. salt

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

Grated lemon peel (garnish)

 

Cook barley per package directions. Rinse and set aside. Meanwhile, heat 2 T. of the oil in large nonstick skillet over medium high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 1/2 T. of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to large bowl. Add barley, black beans, salt, and the remaining 1 T. olive oil and 1 1/2 T. parsley. Stir to combine. Season with lemon juice and pepper and garnish with lemon peel, if desired

 

Yield: 6 servings

Calories: 264

Fat: 7g

Fiber: 9g

Spinach- Endive Salad with Vintner’s Dressing

Spinach- Endive Salad with Vintner’s Dressing

1 T. rice wine or white wine vinegar

1 T. olive oil

1/4 tsp. salt

1/8 tsp. ground black pepper

1 1/2 C. small red seedless grapes, divided

2 belgian endives (12 ounces), sliced crosswise

3 C. baby spinach

1/4 C. crumbled gorgonzola or other blue cheese

3 T. chopped smoked, lightly salted almonds

 

Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3/4 C. of the grapes until smooth. Set aside for dressing. In a salad bowl, combine the endives, spinach, and the remaining 3/4 C. grapes. When ready to serve, toss with dressing, and top with cheese and almonds.

 

Yield: 4 servings

Calories: 186

Fat: 11g

Fiber: 5g

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

Lemon Balm Vinaigrette

 

1 T. shallots, minced

2 T. lemon balm, minced

½ tsp. lemon zest

6 T. fresh lemon juice

4 T. white wine vinegar

1 tsp. Dijon mustard

1 tsp. brown sugar

8 T. vegetable oil

 

Mix all ingredients but vegetable oil together, then slowly blend in the oil. Mix well before serving.

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Cooking spray

2 ears fresh or frozen cob corn, thawed

4 reserved cooked chicken breast halves, diced

1 (15-ounce) can pinto beans, drained

1 C. Monterey Jack or pepper Jack cheese, shredded

1/2 C. Spanish olives, sliced

1/2 C. tomatoes, diced

1 Granny Smith apple, cored and diced

1/4 C. pickled jalapenos, sliced

2 T. chopped fresh cilantro leaves

2 T. olive oil

1 tsp. ground cumin

1/4 C. cider vinegar

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

1 can (15 ounces) chickpeas, rinsed and drained 

1/2 small red onion, quartered and thinly sliced 

1/2 cucumber, peeled, seeded, and chopped 

1 roasted red pepper, chopped 

3 plum tomatoes, chopped 

2 T. chopped parsley 

2 cloves garlic, chopped 

3 T. lemon juice 

2 tsp. extra-virgin olive oil 

1/4 tsp. salt 

 

In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend. Alternate: A bit of feta cheese adds a pleasantly tangy, creamy note to this salad. Crumble 6 T. (1 1/2 ounces) feta cheese over the salad. It will increase the fat only slightly, to about 4 grams per serving.