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Category: Salads & Dressings

Carrot, Jicama, and Red Cabbage Slaw

Carrot, Jicama, and Red Cabbage Slaw

2 tsp. whole anise seeds
2 C. julienned red cabbage
1 C. julienned carrots
1 C. julienned jicama
1 large jalapeno, thinly sliced crosswise
3 T. freshly squeezed lime juice
1 scant tsp. coarse salt
1 tsp. sugar
1/3 C. chopped cilantro
1 T. chopped fresh mint

Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature. In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

Uses for Salad Dressings

Uses for Salad Dressings

To easily marinate chicken breasts, use bottled Italian salad dressing. It contains a combination of oil, vinegar, and salt that is similar to many poultry marinades. Caesar salad dressing is particularly good.

For Creole-style boiled shrimp, combine bottled Caesar salad dressing, Worcestershire sauce, unsalted butter, paprika, and thyme in a saucepan. Bring to a boil then add shrimp. Cook the shrimp until pink and cooked through, then serve hot over white rice.

For easy turkey “London broil,” pour 1 C. bottled Italian salad dressing into a zip-close bag. Add a 2-pound boneless butterflied whole turkey breast (turkey London broil) and marinate in the refrigerator for 4 to 8 hours. Preheat a grill to medium. Meanwhile, remove the turkey from the marinade and let stand at room temperature for 15 minutes. Grill the turkey until the thickest section of meat feels firm when pressed and registers 170°F on an instant-read thermometer, 8 to 10 minutes per side. Let rest for 2 minutes before slicing. Cut into 1/4-inch-thick slices.

To lend robust flavor to a creamy soup, stir in some bottled blue cheese salad dressing toward the end of the cooking time.

To make a quick filling for a sandwich wrap, mix together 2 drained cans of oil-packed tuna, 1 drained and rinsed can (15 oz.) small white beans, 1/3 C. bottled Italian vinaigrette, 2 sliced scallions, and 1 tsp. chopped fresh parsley. Roll up in large tortilla wraps and cut each in half crosswise before serving.

For a quick blue cheese baste and sauce for grilled poultry, mix together 1 C. bottled blue cheese salad dressing and 1/4 C. bottled Italian salad dressing. Divide the dressing mixture between two bowls. Brush 1 pound poultry cutlets (each about 1/4 inch thick) with the dressing mixture from one bowl. Grill or broil the poultry on an oiled grill grate or broiler pan 4 inches from a hot fire or heating element until firm and the juices run clear when the meat is pierced with a fork, 2 to 3 minutes per side. Serve with the dressing mixture in the other bowl.

To give roast beef or corned beef sandwiches a flavor lift, spread bottled Russian salad dressing on rye bread and top with some prepared horseradish before adding the beef.

For an easy sweet-and-sour glaze, melt 6 tsp. apricot jelly in a small saucepan over low heat, stirring often. Mix in 1 C. bottled French salad dressing and 1 package (1 oz.) dry onion soup mix. Use as a glaze for baked chicken, roast turkey, roast pork, ham, baked pork chops, spareribs, beef ribs, or meatballs.

To make extra-crispy oven-fried chicken that is low in fat and high in flavor, toss 4 pounds skinless bone-in chicken parts with 1 C. bottled reduced-fat French salad dressing. Cover and marinate in the refrigerator for at least 1 hour or overnight. Pulverize 3 C. unsweetened cereal flakes (such as cornflakes) until finely ground and place into a 1-gallon zip-close freezer bag. Lift the chicken from the marinade and toss in the bag until well-coated with the crushed cereal. Place the coated chicken in a nonstick glass or ceramic baking pan. Bake at 450°F until the thickest portion registers 170°F on an instant-read thermometer and the juices run clear when the chicken is pierced with a fork, 45 to 50 minutes.

For an alternative to garlic bread, combine 2 C. shredded Monterey Jack cheese and 3/4 C. bottled ranch salad dressing in a medium bowl. Cut a 1-pound loaf of French bread in half lengthwise, brush with melted unsalted butter, and broil 4 inches from the heat until golden brown. Spread the cheese mixture onto the bread and bake at 350°F until the cheese is melted, 10 to 15 minutes. Sprinkle with minced fresh parsley, cut into 1 1/2-inch slices and serve.

Sour Cream Coleslaw

Sour Cream Coleslaw

1/2 C. thick Sour Cream
1 tsp. Salt
Dash Pepper
1 tsp. Celery Seeds
2 T. Lemon Juice or Vinegar
1 tsp. Sugar
1 tsp. prepared Mustard
1 tsp. minced Onion
4 C. shredded Cabbage

Combine all ingredients except cabbage in bowl and beat until well mixed. Add cabbage and toss to coat. Serve Chilled.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Lentil Salad (with diced roasted vegetables and vinaigrette)

Lentil Salad (with diced roasted vegetables and vinaigrette)

1 red onion, peeled and diced
1 small leek, white part only diced
1 medium carrot, peeled and diced
1 small turnip, peeled and diced
1 tsp. thyme leaves
4 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 C. chicken stock or water
6 oz. small green lentils (lentilles de puy)
1 1/2 T. sherry vinegar
2 tsp. chopped parsley
1 head of frisse, leaves cleaned and trimmed

Heat the oven to 350. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper. Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour. Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 10.4g

Doris’ Macaroni Salad

Doris’ Macaroni Salad

Cook 1/2 package sea shell noodles until done; drain. Melt 1/2 cube margarine over low heat in a frying pan. Add 4-6 whole eggs to pan, but do not mix. Add hot noodles over eggs immediately. Mix lightly while cooking to retain chunks of egg. Add crumbled fried bacon (or bacos) or bits of ham. Serve.

Warm White Bean and Shrimp Salad with Lime Vinaigrette

Warm White Bean and Shrimp Salad with Lime Vinaigrette

1 tsp. olive oil
1 medium onion, peeled and diced
1 C. Great Northern beans, soaked overnight and drained
7 C. water
1 medium-size ancho chili
1 tsp. salt, plus more to taste
Freshly ground pepper to taste
2 tsp. chopped cilantro

1 large clove garlic, peeled and minced
2 T. fresh lime juice
3 T. olive oil
â…› tsp. salt
Freshly ground pepper to taste
The shrimp:
½ C. sesame seeds
¼ C. cumin seeds
½ tsp. salt, plus more to taste
Olive oil spray
1 lb. large shrimp, peeled and deveined
2 egg whites, lightly beaten
1 lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste. Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside. To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside. To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 tsp. salt. Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp. Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Macaroni Salad

Macaroni Salad

3 C. cooked Elbow Macaroni
2 Eggs, cooked Hard
6 slices Bacon, cooked crisp
1/4 C. Celery, chopped
1/4 C. Parsley, chopped
1/4 C. Green Pepper, chopped
1/2 C. Radishes, sliced
2 T. Onion, chopped
Salt & Pepper to taste

Dressing:

1/2 C. Sugar
1/2 C. Vinegar
1/2 C. Water
1 tsp. Salt
1 tsp. Mustard
1/8 tsp. Pepper
1 T. Flour
2 Beaten Eggs

Combine all dry dressing ingredients in top of double boiler. Add eggs, water and vinegar. Cook over hot water until thick. Cool slightly. Meanwhile, mix all salad ingredients in a large bowl, tossing well. Add salad dressing, toss with a fork. Garnish with pepper rings and radish slices. Yield: 6 servings

Lyn Volz’s Fresh Spinach Salad

Lyn Volz’s Fresh Spinach Salad

1 pkg. fresh Spinach
1 #2 can Bean Sprouts (2 C. fresh)
8 slices Bacon, fried and crumbled
3 hard boiled Eggs, diced or sliced

Mix and toss with the following dressing:

1 C. Salad Oil
1/3 – 1/2 C. Sugar
1/3 C. Catsup
1/4 C. Vinegar
1 tsp. Worcestershire Sauce
1 small grated Onion
Salt to taste

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb. Jumbo Cooked Shrimp; chopped
1 Tomato; Diced
2 Haas Avocado; Diced
1/4 Red Onion; Chopped
1 1/2 Limes; Juiced
1 T. Olive Oil
1 T. Cilantro; Chopped
1 pinch Salt & Pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Frisee salad with bacon, egg, and garlic toasts (SALADE LYONNAISE)

Frisee salad with bacon, egg, and garlic toasts (SALADE LYONNAISE)

Garlic Croutons:
2½ tsp. olive oil, plus more if needed
1 clove garlic, peeled and slightly crushed
1½ C. (65g) cubes or torn pieces of bread, about ¾ inch (2cm) in size
Sea salt or kosher salt

Salad:
8 to 12 new potatoes (12 oz./ 360g)
Sea salt or kosher salt
2 C. (300g) diced, thick-cut bacon, smoked or un-smoked
4 tsp. red wine vinegar
1 ½ tsp. Dijon mustard
5 tsp. olive oil or neutral-tasting vegetable oil
1 tsp. water
2 tsp. peeled and minced garlic
8 C. (150g) loosely packed frisée or escarole leaves
2 tsp. finely chopped fresh flat-leaf parsley or fresh chives
Freshly ground black pepper
4 poached eggs (page 329) or 4 hard-cooked eggs (page 328), peeled and quartered

To make the croutons: heat the oil in a skillet over medium heat. Add the garlic and cook until it’s deeply golden brown; be careful not to burn it. Remove and reserve the garlic, then add the bread, stirring the cubes in the oil, turning them frequently. Add a sprinkle of salt and a dribble more oil if necessary, until the bread is brown on all sides, about 5 minutes. Set aside until ready to serve.

To make the salad: put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for 15 minutes, until the potatoes are tender when pierced with a sharp knife. (If done in advance, cook them slightly less, and let them rest in the warm water for up to 45 minutes.)

While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.

In a large salad bowl, whisk together the vinegar, mustard, ¼ tsp. salt, the oil, water, and garlic. (If you like garlic a lot, you can chop up the fried garlic clove from making the croutons and add that as well.)

To assemble the salad: slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the croutons and hard-cooked eggs (if using) and toss very well. Divide among four salad bowls. If using poached eggs, slide one on top of each salad and serve.

Steak Salad with Bacon & Crispy Potatoes

Steak Salad with Bacon & Crispy Potatoes

4 oz. bacon, cut into 1/2-inch pieces
8 oz. Yukon gold or fingerling potatoes, cut into 1/2-inch pieces
kosher salt and black pepper
2 tsp. canola oil
1 ½ lb. sirloin steak (1 inch thick)
¾ C. crumbled blue cheese, such as Stilton or Roquefort (3 oz.)
¼ C. sour cream
¼ C. buttermilk
1 tsp. red wine vinegar
1 scallion, chopped
1 head romaine lettuce, torn into bite-size pieces (about 8 C.)

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve the skillet.
Add the potatoes to the drippings in the skillet, season with ¼ tsp. each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ tsp. each salt and pepper and cook until and instant-read thermometer inserted in each piece register 130ºF, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ tsp. each salt and pepper in a small bowl. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

Farmhouse Salad with Lemon-Shallot Vinaigrette

Farmhouse Salad with Lemon-Shallot Vinaigrette

3 T. lemon juice
1 T. honey
1 small shallot, minced (about l T.)
1 small garlic clove, finely chopped
1/2 C. extra-virgin olive oil Salt and freshly ground black pepper

2 small heads butter leaf lettuce
l small fennel bulb, thinly sliced
1/4 C. pine nuts, toasted
1/4 C. shaved Parmesan cheese

Make the vinaigrette: Whisk the lemon juice, honey, shallot, and garlic together in a small bowl. Whisk in the olive oil. Salt and pepper to taste and set aside. Make the salad: Quarter the lettuce heads, keeping the root end intact. Rinse well and drain. Arrange two of the wedges, cut side up, on each of four plates. Drizzle 2 T. the vinaigrette over the wedges on each plate. Toss the fennel and pine nuts together with the remaining vinaigrette in a small bowl. Garnish the salads with the fennel, pine nuts, and Parmesan. Serve immediately.

Pear and Parmesan Salad with Poppy Seed Dressing

Pear and Parmesan Salad with Poppy Seed Dressing

Candied Walnuts or Pecans (see recipe below)
Poppy Seed Dressing (see recipe below)
4 ripe (not soft) pears (Bosc, Bartlett, Anjou, or Comice)
Watercress or small arugula leaves for garnish
2 ounces grated Parmesan Cheese (Parmigiano-Reggiano)

Prepare Candied Walnuts or Pecans; set aside. Prepare Poppy Seed Dressing; set aside. Cut pears in halves and remove cores (I like to you use a melon baller). Place one pear half, cut-side down, on a cutting board and slice it into 1/4-inch slices beginning 1/4 inch below the top. Leave the top intact. NOTE: Dip the sliced pear halve in a bowl containing ice water, a little lemon juice and a little water. This will prevent the pear flesh from turning brown. Repeat with remaining pear halves. To serve, place either watercress or arugula leaves on serving plates. Place one (1) sliced pear half on each plate. Separate the slices and fan them out from the uncut top portion so there is a uniform amount of the pear flesh showing for each slice. Lightly spoon prepared Poppy Seed Dressing over each pear. Sprinkle with grated Parmesan cheese and the candied nuts. Serve immediately
Poppy Seed Dressing Recipe:

3 T. extra-virgin olive oil
1 T. freshly-squeezed lemon juice
2 T. toasted poppy seeds
Salt and freshly-ground black pepper to taste

In a jar or bowl, mix olive oil, lemon juice, poppy seeds, salt, and pepper together until well blended. Store, covered, in refrigerator. Serve at room temperature.
Candied Walnuts or Pecans:

1/2 C. sugar
1/2 C. freshly-squeezed orange juice
2 C. walnuts or pecans
1/2 tsp. salt
1/2 tsp. cayenne pepper

In a small saucepan over low heat, add the sugar and the orange juice; stir just until the sugar has dissolved. Increase heat and bring mixture to a boil; boil approximately 15 minutes, stirring, until mixture starts to get thick and crystallize. NOTE: There will be a rim of sugar that crystallizes out around the edge of the pan, and the mixture will become quite thick and syrupy and will have a lot of sugar crystals in it. Remove from heat and stir in the walnuts or pecans. Add salt and cayenne pepper. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Cool and store in an airtight container.

Light Green Crunchy Salad

Light Green Crunchy Salad

1 small kohlrabi, trimmed and peeled (optional)
10 ribs celery
3 hearts romaine lettuce
3 T. unseasoned rice vinegar
3 T. extra-virgin olive oil
2 T. Dijon mustard
Kosher or coarse salt and freshly ground black pepper, to taste
Thinly sliced Granny Smith Apple, tossed in acidulated water & drained, optional
1 C. pea shoots (optional)

If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about 1/4 inch thick. Then sliver up those planks into -inch-thick matchsticks (this is
what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy. Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. A Place it all in a serving bowl, along with the kohlrabi. Add apple, if using. Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.

Two-Bean Salad

Two-Bean Salad

10 ounces green beans
2 (15 to 19 oz.) cans cannellini beans, rinsed
1 pint cherry or grape tomatoes, halved
1 red onion, sliced
1/4 C. olive oil
1/4 C. fresh lemon juice
2 tsp. grated lemon peel
Salt and pepper

Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels. In a large bowl, toss together ingredients; season with salt and pepper. Let stand at least 15 minutes and up to 2 hours before serving at room temperature.

Green Papaya Salad with Lemongrass Shrimp

Green Papaya Salad with Lemongrass Shrimp

For the Dressing:

1 tsp. Garlic, minced
2-3 ea. Thai bird chili (or ½ Serrano), chopped
4 tsp. Sugar
2 tsp. Fish sauce
2 tsp. Fresh lime juice
2 tsp. Water

For the Shrimp:

Sugar 1 tsp.
1 ½ tsp. Minced lemongrass
1 tsp. Minced shallots
2 ea. Thai bird chilies, minced
2 tsp. Fish sauce
1 tsp. Vegetable oil
2/3 lb. (21-25 count) Medium-size raw shrimp, shelled and deveined
For the Salad:

1 ea. Medium green papaya, peeled, seeded and shredded into thin, long strands
2 carrots, shredded thinly
2/3 C. Thai basil leaves, cut in thirds
¼ C. Fried shallots
¼ C. Coarsely chopped roasted peanuts
8 sprigs Cilantro

For the dressing: For the dressing, combine the garlic, chilies, 4 tsp. sugar, fish sauce, lime juice in a small bowl and set aside. For the Marinade: Place 1 tsp. sugar, lemongrass, shallots, chilies, fish sauce and oil in a medium-size bowl and mix well. Add the shrimp. Toss gently to coat and marinate for 20 minutes. Grill or sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool. Slightly bruise the papaya strands in a mortar and pestle. Put the cooked shrimp, papaya, basil, carrots and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish. Garnish with cilantro and serve.

April Bloomfield’s Lemon-Caper Dressing

April Bloomfield’s Lemon-Caper Dressing

2 medium lemons
3 tablespoons finely chopped shallots
2 tablespoons Dijon mustard (choose one whose flavor you like on its own — we used Maille)
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/2 teaspoon superfine sugar
1/4 cup extra virgin olive oil

Segment the lemons over a bowl to catch the juices. Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour. Note: To segment the lemons: Use a sharp knife to cut off just enough of the fruit’s top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you’ve missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time. Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes.

Fresh Zucchini & Arugula Salad

Fresh Zucchini & Arugula Salad

1 large zucchini
1/2 C. feta crumbles
1/4 C. chopped parsley
2 scallions, sliced
2 tsp. good quality olive oil
1 tsp. good quality aged balsamic vinegar
salt and pepper
2.5 oz. arugula

Grate the zucchini with a mandolin, and combine with the feta, parsley, scallions, olive oil, and balsamic in a large bowl. Season to taste with a pinch or so of salt and pepper. Add the arugula and toss to combine. Serve and enjoy!

Warm Shrimp Salad with Mushroom Vinaigrette

Warm Shrimp Salad with Mushroom Vinaigrette

Mushroom Vinaigrette:
1 lb. (31-40 shrimp, peeled and de-veined)
8 oz. Olive oil
3 C. raw mushrooms sliced (approx. 10 oz.)
2-3 T. Fresh sage
1 tsp. Cracked black pepper
1 tsp. Salt
1 tsp. Splenda
2 oz. White vinegar
2 tsp. Roased sesame seed

Salad:
8 C. lettuce – rinced and torn into serving pieces
2 C. alfalfa sprouts
½ C. shaved red onion

Preheat 12″ sauté pan over medium high heat. Add olive oil, mushrooms, sage, black pepper, Splenda and vinegar. Cook until mushrooms are soft (about 4-5 minutes). Add shrimp and cover with lid. Turn off heat and shrimp will cook in about five minutes. Pour over salad.

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

4 large nectarines or peaches, sliced into rounds
12 large basil leaves
12 oz. fresh mozzarella, sliced into 8 thick round slices
1 C. panko bread crumbs
1/4 C. flour
1/3 C. parmesan cheese, grated
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne

1/2 C. balsamic vinegar
1 tsp. brown sugar (optional)

Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices. Heat a large skillet over high heat. Add 1 tsp. olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.

Minted Sugar Snap Pea and Radish Salad

Minted Sugar Snap Pea and Radish Salad

Mint Chive Dressing:
3 T. white wine vinegar
1 T. chopped fresh mint
1 T. snipped fresh chives
2 tsp. honey
1/2 tsp. sea salt
1 clove garlic, minced
1/4 C. extra virgin olive oil

Snap Pea Salad:
2 (8- oz.) bags Sugar Snap Peas
1 C. very thinly sliced radishes
1 C. thinly sliced and quartered red onion
pepper to taste freshly ground
Baby arugula (optional)

Whisk together vinegar, mint, chives, honey, salt and garlic in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until oil is incorporated. Place sugar snap peas, radishes and red onion in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1 hour. Serve over arugula, if you like.

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

 

Burrata cheese

Tomato slices

Asparagus spears

Proscuitto

Arugula

Fresh basil leaves

French bread slices

Good quality extra-virgin olive oil

Freshly ground pepper and kosher salt

 

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Basic Creamy Herb Dressing

Basic Creamy Herb Dressing

Like vinaigrettes. creamy dressings—blue cheese, Caesar, ranch, and the like—also contain oil, an acid like vinegar, and an emulsifier. Most creamy dressings use egg yolk as an emulsifier, because one of the components in egg yolk is lecithin, a particularly strong emulsifier. This allows for the thick, almost whipped texture that is desirable in creamy dressings. Although we tend to think of it as a sandwich spread, the most basic creamy dressing is mayonnaise. Mayonnaise relies on eggs to emulsify oil with lemon juice or vinegar and a few flavorings. I make Magic Mayonnaise and use that as a base for other creamy dressings, but store-bought mayonnaise will work just as well in these recipes. Some creamy dressings (Caesar, most famously) skip the intermediary of mayonnaise and rely on raw egg yolk directly for its emulsifying properties. If you are uncomfortable using raw egg in your dressings, you can substitute two T. commercial mayonnaise for each raw egg yolk in a recipe.

1/4 C. mayonnaise
2 T. plain yogurt, sour cream, or buttermilk
2 T. minced soft green herbs, such as parsley, chives, basil, or dill
2 tsp. apple cider vinegar, plus more as needed
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

In a small bowl, whisk together the mayonnaise, yogurt, herbs, vinegar, and mustard. Season to taste with salt, pepper, and additional apple cider vinegar, if desired. Serve immediately, or transfer the dressing to a clean jar and refrigerate. Creamy dressings made with commercial mayonnaise will last for about 1 week in the refrigerator, and those made with raw egg mayonnaise should be used within a few days.

Grilled Halloumi Cheese & Spinach Salad with Tapenade

Grilled Halloumi Cheese & Spinach Salad with Tapenade

Halloumi is that miracle cheese that doesn’t melt when you heat it. This salad takes thick slices of that cheese, fries them up till golden brown, and serves them with a warmed tomato, lemon and olive sauce on top of spinach leaves. A great, warmed salad.

1/2 pound Halloumi Cheese
Spinach (leaves, fresh)
Lemon Zest from half a lemon
1/4 Tomato (chopped)
2 tsp. Tapenade
3 tsp. Olive Oil
Salt to taste
Ground Pepper to taste

Slice the cheese into 8 slices; set aside. Wash and dry the spinach leaves, arrange out on a plate; set aside. Mix together in a bowl all the other ingredients; set aside. Heat a few glogs of olive oil in a frying pan over medium heat and fry the cheese slices until golden brown on each side, about 3 minutes per side. They may splatter, so be prepared to lower the heat and go it at a bit more slowly if they do. Remove the fried cheese slices from the frying pan, leaving the pan on the heat, and arrange them over the spinach. Now, dump the dressing that you mixed above into the frying pan, and heat it for about 60 seconds (see why we left it on the heat for a second?) Spoon it out over the cheese slices and spinach, and serve immediately.

Cook’s Illustrated Herbed Baked Goat Cheese & Salads

Cook’s Illustrated Herbed Baked Goat Cheese & Salads

Cook’s Illustrated Herbed Baked Goat Cheese

3 oz. white Melba toasts (2 C.)
1 tsp. pepper
3 large eggs
2 tsp. Dijon mustard
1 tsp. minced fresh thyme
1 tsp. minced fresh chives
12 oz. goat cheese, firm
Extra-virgin olive oil

Process Melba toasts in a food processor to fine even crumbs, about 1 ‘h minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 ‘h inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen for 1 week.) Adjust oven rack to top position; heat oven to 475 degrees. Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel lined plate and let cool 3 minutes before serving on top of greens. Serve warm.

Cook’s Illustrated Salad with Herbed Baked Goat Cheese & Vinaigrette

Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking. Hearty salad greens, such as a mix of arugula and frisee, work best here.

2 tsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1/4 tsp. salt
6 tsp. extra-virgin olive oil
Pepper
14 oz. (14 C.) mixed hearty salad greens
1 recipe Herbed Baked Goat Cheese

Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season with pepper to taste. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; place 2 rounds warm goat cheese on each salad. Serve immediately.
Cook’s Illustrated Salad with Grapes, Pine Nuts, Prosciutto and Herbed Baked Goat Cheese

Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking. Hearty salad greens, such as a mix of arugula and frisee, work best here.

2 tsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1/4 tsp. salt
6 tsp. extra-virgin olive oil
Pepper
14 oz. (14 C.) mixed hearty salad greens
1/4 C. red seedless grapes, halved
1/4 C. pine nuts, toasted
6 oz. thinly sliced prosciutto
1 recipe Herbed Baked Goat Chese

Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season with pepper to taste. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide grapes and pine nuts among plates; and arrange 2 slices prosciutto and 2 rounds goat cheese on each salad. Serve immediately.

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

1/2 C. extra light olive oil
2 T. plain yogurt
2 T. lemon juice
2 T. rice vinegar
1/4 C. fresh, shredded cilantro leaves, tightly packed
1/4 tsp. each garlic powder, thyme and black pepper
1/8 tsp. cumin
Fresh lime juice, about a quarter of a lime

Combine in a blender until fully mixed. Chill and serve.

Cilantro Dressing

Cilantro Dressing

Cilantro Dressing

1/3 C. olive or vegetable oil
2 T. chopped fresh cilantro
3 T. white wine vinegar
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)

Shake all ingredients in tightly covered container. Chill and shake before each use.

Garlicky Tomato Basil Vinaigrette

Garlicky Tomato Basil Vinaigrette

Garlicky Tomato Basil Vinaigrette

1/3 C. garlic vinegar
1 1/2 T. fresh lemon juice
1 T. extra virgin olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
Dash of black pepper
1/3 C. diced seeded plum tomato
2 T. finely chopped fresh basil

Combine the first 6 ingredients in a medium bowl; stir well with a whisk. Add the tomato and basil and stir well. Cover and chill up to 1 week.

Reduced Citrus Vinaigrette

Reduced Citrus Vinaigrette

Reduced Citrus Vinaigrette½ c. orange juice
¼ c. lime juice
2 tbsp. lemon juice
1 tbsp. white balsamic vinegar
1 red chile
1 large shallot
chopped mint
½ tsp. grated orange zest
½ tsp. grated lemon zest
1 tsp. Dijon mustard
kosher salt
black pepper
¼ c. extra-virgin olive oil

In a saucepan, simmer orange juice, lime juice, and lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl. Whisk in white balsamic vinegar, a minced red chile, minced shallot, chopped mint, orange and lemon zests, Dijon mustard, kosher salt, and black pepper. Whisking continuously, slowly add extra-virgin olive oil until emulsified.

Warm Cauliflower Salad with Edamame & Raisins

Warm Cauliflower Salad with Edamame & Raisins


1-2 tsp. vegetable oil
1 head cauliflower, cut into small florets (4 C.)
1½ C. shelled Edamame (8 oz.)
1 C. cooked brown rice, farro, or kamut (not essential but nice)
½ C. mixed jumbo raisins (Trader Joe’s)
¼ C. slivered red onion
¼ C. chopped parsley
¼ C. slivered, toasted almonds or toasted sesame seeds

First, prepare the dressing as indicated below. Reserve. Set a large sauté pan over medium-high heat and add 1 tsp. the oil. When sizzling hot, add the cauliflower florets. Sauté for 7-8 minutes, turning frequently to encourage as much browning as possible. Add 2 tsp. water to the pan and add the Edamame, brown rice, raisins, and red onion. Cover the pan, and steam for 1-2 minutes. The cauliflower should still be crunchy. Season with salt and pepper to taste. Remove the pan from the heat and toss the warm salad with ¼ C. the dressing. Taste and add additional dressing to taste. Divide salad between four serving bowls and garnish with a drizzle of dressing, parsley, and toasted almonds. Serve warm or at room temperature

Creamy Sesame Ginger Dressing

Creamy Sesame Ginger Dressing

This creamy, kicky Asian-inspired dressing is a knockout.

¼ C. vegetable oil
2 tsp. rice wine vinegar
2 tsp. C. wildflower honey
2 tsp. mayonnaise
2 tsp. sesame oil
1 tsp. peeled, minced fresh ginger
2 tsp. peeled, minced garlic
1 tsp. Korean fermented red bean paste, optional
½ tsp. fine sea salt
Freshly ground black pepper, to taste

In a small mixing bowl, whisk together all of the ingredients. Taste for balance, and add vinegar, honey, salt, and pepper to taste.

Tomato Salad with Chile and Lime

Tomato Salad with Chile and Lime

2 lb ripe tomatoes
1 large mild green chile, such as poblano
3 T. olive oil
2 T. fresh lime juice
1/2 tsp. salt, plus more to taste
¼ tsp. dry mustard

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or squeeze them out) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside. In a small bowl, whisk together oil, lime juice, salt, and mustard until emulsified. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Radish & Pea Shoot Salad with Creamy Chive Dressing

Radish & Pea Shoot Salad with Creamy Chive Dressing

1 C. radishes, sliced
2 C. pea shoots

Dressing:

1 T. chives, minced
1 clove garlic, minced
2 T. yogurt
1 tsp. lemon juice
3 T. extra virgin olive oil
Pink Himalayan salt & coarse, freshly ground pepper to taste

Toss together the pea shoots and radish slices. Combine the chives and garlic in a medium sized mixing bowl. Add the lemon juice and yogurt. Whisk together. Whisk in the olive oil, quickly, to emulsify. Season with salt and pepper. Toss the shoots and radish slices with the dressing and serve.

Panzanella Salad with Prosciutto and Burrata

Panzanella Salad with Prosciutto and Burrata

1 loaf of rustic bread, sliced in half lengthwise
2 cloves of garlic, peeled
1 pint cherry or grape tomatoes, halved
5 oz. baby arugula
3 oz. thinly sliced prosciutto
8 oz. burrata
Extra Virgin Olive Oil
Aged Balsamic Vinegar
kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes. In a large bowl, add a tsp. Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tsp. Aged Balsamic Vinegar and an additional tsp. Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad. Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Serve immediately.

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

 

¾ ounce pack marjoram, washed and picked

8 x 15 ml spoons extra virgin olive oil (15ml = 1 T.)

2 x 3.5 oz packs goat’s cheese

50 g pack organic rocket (2-3 C.)

1 fennel bulb, halved and very finely sliced

50 g pitted black olives (1/2 C.)

¾ oz. pack lemon basil, washed and picked

Juice ½ lemon

Salt and freshly ground black pepper

2 red chillies, deseeded and finely sliced

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat’s cheese. Place the goat’s cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste. Divide between 4 serving plates, crumble over the cheese and scatter with the chilli.

Cold Soba Noodle Salad

Cold Soba Noodle Salad

1 pound soba noodles
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon powdered wasabi (see notes)
1/2 cup minced green onions
1/4 cup dried bonito flakes (optional; see notes)

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Black Bean Salad with Lemon Mustard Vinaigrette

Black Bean Salad with Lemon Mustard Vinaigrette

2 lbs. canned black beans, rinsed and drained
2 T. chopped pimento
2 T. parsley
1 T. plus 1 tsp. olive oil
2 T. lemon juice
1½ T. water
¼ tsp. dry mustard
1 clove garlic, minced

Combine beans, pimento and parsley in a salad bowl. Combine remaining ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously. Pour dressing over beans. Set aside 30 minutes before serving.

Yield: 10 servings
Calories: 343
Fat: 5.7g
Fiber:

Dandelion Greens Salad with Bacon Vinaigrette

Dandelion Greens Salad with Bacon Vinaigrette

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 T. finely chopped shallot
1 1/2 T. cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper

Cut greens into 1 1/2-inch lengths and transfer to a large bowl. Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon. Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 T. hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.