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Category: Salads & Dressings

Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese

Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese

Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese

1 medium red onion, thinly sliced

2 tablespoons cider vinegar

4 teaspoons sugar, honey, or agave nectar

¾ teaspoon salt

1 small fennel bulb (about ¾ pound)

2 tablespoons extra-virgin olive oil

Juice from a small lemon

3 or 4 oranges

About 6 ounces feta or ricotta salata, in tiny dice

Black pepper to taste

 

Put on a kettle of water to boil. Place the sliced onion in a colander in the sink. While waiting for the water to boil, combine the vinegar with the sweetener and ½ teaspoon of the salt in a bowl large enough to fit the onion. Whisk to blend. Pour the boiling water over the onion in the colander, shake to mostly drain, then add the onion to the vinegar mixture and stir to coat. Let it sit, stirring occasionally, while you prepare the rest of the recipe. (It can also be refrigerated for several days; see note above.) Trim and discard the bottom 1/8 inch or so of the fennel bulb, then finely mince the rest, including the fronds. Transfer to a bowl, toss with the olive oil, lemon juice, and remaining ¼ teaspoon salt. Set aside.

With a serrated knife and a slicing motion, remove the peel from oranges, then slice the peeled oranges into thin rounds. Transfer the slices (plus as much of their juices as reasonable) to a platter and arrange in a single layer. (Pick out the seeds if/as necessary.) Divide the fennel mixture among the orange slices, spooning a little pile on each slice. Scatter on some onions (you probably will not need to use them all), decorate with the diced cheese, and sprinkle with black pepper. Serve cold or cool.

 

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

 

1 medium red onion, quartered

1 tablespoon extra-virgin olive oil

4 thick slices nitrate-free bacon

4 (l-inch) slices artisanal bread, cut into 1-inch cubes

4 tablespoons unsalted butter, melted

4 small heads assorted garden lettuce (about 1/2 pound lettuce leaves total), roughly chopped

2 cups shaved Parmesan cheese

1 cup loosely packed microgreens or small, soft herbs (such as parsley or chervil)

1 teaspoon finely chopped preserved lemon

DRESSING

1 egg

3 oil- or brine-packed anchovy fillets

1 1//2 teaspoons Dijon mustard

1//4 cup fresh herb leaves (such as a mixture of parsley, chives, tarragon, and basil)

1 garlic clove, peeled and smashed

1//4 cup champagne vinegar

2 tablespoons shredded Parmesan cheese

1/2 teaspoon Worcestershire sauce

Juice of 1/2 small lemon (about 1 tablespoon)

Salt

Freshly ground black pepper

2/3 cup extra-virgin olive oil

 

Make the salad: Preheat the oven to 35O°F. Place the onion quarters in a small casserole dish, coat with the oil, and roast for 30 minutes, or until soft. Set aside to cool. While the onion roasts, heat a large pan over medium heat. When hot, add the bacon and cook until crisp, about 10 minutes, turning occasionally. Set the bacon aside to drain on a paper towel-lined plate. Increase the oven temperature to 4OO°F. Place the bread cubes in a large bowl, drizzle the butter on top, and mix (hands work best) until the bread is evenly coated. Transfer the bread to a baking sheet and toast for 10 to 15 minutes, turning once or twice, until golden brown on all sides. Set aside to cool. Make the dressing: While the bread toasts, place the egg in a small bowl, add boiling water to cover (just about a cup), and let stand for 10 minutes. (This is called coddling the egg; it cooks most of the white outside but not the yolk.) Gently break open the egg and pour the liquid parts into a blender or food processor, discarding the cooked parts. Add the anchovies, mustard, herbs, garlic, vinegar, shredded Parmesan, Worcestershire, lemon juice, and salt and pepper to taste, and blend well. With the machine running, add the oil in a slow, steady stream, blending until completely smooth.  Place the lettuces in a large mixing bowl. Slice and add the onion, then crumble and add the bacon. Add the croutons, shaved Parmesan, microgreens, and preserved lemon. Just before serving, toss the salad with just enough dressing to coat the leaves evenly.

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

 

8 ounces spinach (about 4 packed cups)

1 large or 2 medium grapefruit

1/2 cup pumpkin seeds

 

1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 teaspoon finely chopped tarragon

Pinch of salt

 

Tear the spinach into bite-size pieces, if necessary, and place in a large bowl. Section the grapefruit: Cut the top and bottom off the grapefruit so that the flesh of the fruit is exposed, and it will sit flat on a cutting board. Cut the peel and pith from the fruit using a sharp knife or vegetable peeler. Set the grapefruit on one of its flat ends on a cutting board. The sections of the fruit will face up. Cut out the sections, slicing from the outside toward the center of the fruit, just inside the membranes. You can leave the sections whole or cut them into bite-size pieces. Toast the pumpkin seeds in a skillet over medium heat, stirring often, until they are lightly browned, have puffed up, and begin to pop, 4 to 7 minutes. Prepare the dressing: Combine the oil, lemon juice, vinegar, mustard, shallot, tarragon, and salt in a bowl and whisk together. Stir in any grapefruit juice that may have puddled on the cutting board while you were sectioning the fruit. Pour the dressing over the spinach. Depending on how much dressing you like, you may have some left over, and it will keep in the fridge for up to 1 week. Toss the spinach well, then add the grapefruit and pumpkin seeds and toss gently again to combine.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

1 tablespoon honey

¼ teaspoon cinnamon

¼ teaspoon cayenne

salt, to taste

½ cup whole pecans

2 pears, Blade C, noodles trimmed

5 cups mizuna greens (or similar green, such as arugula)

For the dressing:

3 tablespoons extra virgin olive oil

¼ cup crumbled goat cheese

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon freshly minced parsley

salt and pepper, to taste

 

Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly. Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)

While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside. When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

Pear, Fontina, and Fig Salad with Honey-Pistachio Balsamic

 

1/3 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

Black pepper

 

2 Bose or Anjou pears, spiralized with BLADE c

3 cups shredded chard (see Tip)

1/2 cup quartered fresh figs

About 20 pieces fontina cheese, in Mt-inch-thick matchsticks

1/4 cup roasted and salted pistachios

 

Make the dressing: Pulse the ingredients in a food processor until fully combined. Prepare the salad: Combine the pear noodles, chard, and figs in a large bowl. Toss the noodles with the dressing and serve, topped with fontina strips and pistachios. Tip: To shred the chard, cut away the tough white stems. Roll up the leafy parts like a cigar and cut into Vs-inch slices. When you’re finished, the chard will be shredded

Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

1 cup walnut pieces

8 fresh figs, stemmed and halved lengthwise

6 teaspoons aged balsamic vinegar, divided

2 tablespoons olive oil, divided

4 (1/4-inch-thick) slabs halloumi cheese (4 ounces)

4 cups baby arugula

1 fennel bulb, thinly sliced (2 cups)

1/4 teaspoon salt

Freshly ground black pepper

 

Toast the walnuts in a dry, large, nonstick skillet over medium-high heat until fragrant and golden, 3 minutes. Transfer the nuts to a plate. Brush the figs on both sides with 2 teaspoons of the balsamic vinegar. Heat 1 tablespoon of the oil in the same skillet over medium-high heat. Place the cheese in the skillet and cook until it is warmed through and a nice brown crust has formed on both sides, about 2 minutes per side. Transfer the cheese to a cutting board. Place the figs, cut side down, in the same skillet and cook until caramelized and beginning to soften, 2 minutes, then flip and cook for 1 minute more. Cut the halloumi slabs each into two triangular pieces, so you have eight pieces total. Toss the arugula and fennel in a medium-size bowl with the remaining tablespoon of oil and the salt. To serve, divide the greens among four salad plates. Top each with four pieces of fig, two cheese triangles, and 1/4 cup of walnuts. Drizzle each plate with 1 teaspoon of the remaining balsamic vinegar each and pepper to taste.

Moroccan Beet Salad

Moroccan Beet Salad

Moroccan Beet Salad

5 medium beets, washed/scrubbed

1/2 C. minced red onion

1/4 C. finely chopped fresh parsley

1/4 C. finely chopped fresh cilantro (coriander)

1 1/2 tsp. cumin seeds

1 1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 T. olive oil

1 T. fresh lemon juice

 

Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes. While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill or by hand using a mortar and pestle. In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside. When the beets have cooled down, remove the skins (should slide right off), trim the tops/ends and cut into 1/2 inch (bite-sized) cubes. Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated. Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!

Beijing Pea Pod Salad

Beijing Pea Pod Salad

Beijing Pea Pod Salad

 

1 C. Snow Peas

1 C. Chinese Cabbage, shredded

1/4 C. Bamboo Shoots, drained

4 Water Chestnuts, sliced

4 Mushrooms, sliced

2 T. Lemon Juice

4 tsp. Soy Sauce

1 tsp. Dry Mustard

 

In saucepan, cook snow peas until boiling salted water just until tender; drain and chill. Combine with remaining vegetables in bowl. In small bowl whisk together lemon juice, soy sauce, and mustard; drizzle over vegetables.

Berry Delicious Salad

Berry Delicious Salad

Berry Delicious Salad

2 T. canola oil

1/4 C. sliced fresh strawberries

1 1/2 T. raspberry or red wine vinegar

1 1/2 tsp. sugar substitute or honey

1/4 tsp. fines herbes or dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

6 C. mixed baby salad greens

1 C. sliced fresh strawberries

1/4 C. crumbled reduced-fat feta cheese or blue cheese

1/4 C. chopped toasted pecans

 

To make dressing: put all of the ingredients in a mini blender jar, and blend until smooth. Chill until ready to serve. To make salad: place 1/4 of the salad greens on each of four salad plates. Top the greens with 1/4 of the berries, cheese, and pecans. Drizzle a T. of dressing over each salad and serve immediately.

Ribbon Vegetable Salad

Ribbon Vegetable Salad

Ribbon Vegetable Salad

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 tsp. seasoned rice vinegar, or to taste
1/8 tsp. Asian sesame oil

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Mango Apple Salad

Mango Apple Salad

Mango Apple Salad

2 cups arugula

1 mango, peeled and cut into sticks

1 Honeycrisp apple, peeled and cut into sticks

1/2 cup cherry tomatoes

1/3 cup Honey Avocado + Thyme salad dressing (recipe below)

2 tablespoons Parmesano Reggiano

pinch of sea salt

pinch of freshly ground black peppercorns

 

Prepare the mango, Honeycrisp apples, and cherry tomatoes ahead of time. Wash, rinse and thoroughly drain fresh arugula.  Toss the salad greens with 1/3 cup of the Honey Avocado + Thyme salad dressing until the arugula is evenly coated. Transfer the arugula to a serving bowl and top with slices of mango, apples, and mini-cherry tomatoes. Add Parmesan Reggiano

 

Honey Avocado & Thyme Dressing

 

1 ripe avocado

1 tablespoon mayonnaise

2 tablespoons honey

1 tablespoon extra-virgin olive oil

1/8 teaspoon sea salt

1/8 teaspoon freshly cracked black peppercorns

 

Into a food processor add the flesh of one ripe avocado, mayonnaise, honey, extra virgin olive oil, sea salt, and freshly cracked black peppercorns. Pulse the ingredients until smooth, the mixture should be creamy and should coat the back of a spoon but pourable. Drizzle over salad and serve.

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

1 small eggplant, cut into round slices, about 1/2-inch thick

kosher salt or coarse sea salt, to taste

ground black pepper, to taste

2 medium-size tomatoes

4 oz. fresh mozzarella

1/4 C. extra virgin olive oil, plus more for drizzling

1 large bunch basil, washed and dried, stems removed

 

Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.

Creamy Caesar Dressing

Creamy Caesar Dressing

Creamy Caesar Dressing

 

2 T. Lemon Juice

3 ½ T. plain low-fat Greek Yogurt

1 tsp. Dijon Mustard

3 cloves Garlic, minced

1 tsp. Worcestershire

½ tsp. Anchovy Paste

2 T. EVOO

2 T. grated Parmesan Cheese

½ tsp. Pepper

Combine first six ingredients in a food processor and pulse briefly. With processor running, slowly add the olive oil until dressing is creamy and smooth. Add parmesan and pepper and pulse just to combine.

 

Serving Size: 1 T.

Calories: 50

Fat: 4.5g

Fiber: 0g

Endive, Piquillo Pepper & Chorizo Salad

Endive, Piquillo Pepper & Chorizo Salad

Endive, piquillo pepper & chorizo salad

3 oz. cooking chorizo, sliced or crumbled

6 piquillo peppers from a jar, drained and cut into thin strips

2 garlic cloves, finely chopped

12 Kalamata style black olives, pitted and halved

1 T. chopped flat leaf parsley

2 T. dry sherry

3 white endives

1 T. sherry vinegar

3 T. extra virgin olive oil

salt and freshly ground black pepper

Cook the chorizo in a cold frying pan over medium heat until the fat has rendered and it starts browning slightly. Add the peppers, garlic, olives, and parsley and cook together for a few minutes. Add the dry sherry and cook until it has reduced, about 3 to 4 minutes. Remove from the heat and set aside. Remove 8 to 10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1/2 inch strips, discarding the woody ends, and mix with the cooked chorizo and peppers. Make the dressing by mixing the vinegar and oil together, season with salt and pepper to taste; remember the chorizo is quite salty. To finish off the dish, arrange the whole endive leaves all around a serving platter and place the pepper, chorizo, and endive mixture in the center. Drizzle with the dressing and serve.

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

Prosciutto & Genoa Panzanella

1 cup loosely packed fresh basil

1 1/2 tablespoons chopped shallot

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons mayonnaise

6 tablespoons extra-virgin olive oil

parmesan cheese

 

2-3 slices Prosciutto, ripped

2-3 slices Genoa Salami, sliced and cubed

1 Roma Tomato, sliced and cubed

3-5 Cherry Tomatoes, sliced

a handful of Spinach

A little Romaine

Thinly sliced Parmesan Cheese

Cubed French Bread

Basil Dressing

 

First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use.   Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes).  Add the remainder of the Salad Ingredients to a large dinner bowl or plate.   Mix Salad Ingredients with the basil dressing. Enjoy!

Steakhouse Steak Salad

Steakhouse Steak Salad

Steakhouse Steak Salad

 

3/4 C. Buttermilk Scallion Dressing

2 tsp. prepared horseradish

6 C. chopped romaine lettuce

2 medium tomatoes, cored and cut into wedges

1 pound well-trimmed sirloin steak, %” thick

1/4 tsp. salt

1/4 tsp. black pepper

1 (8-ounce) package sliced mushrooms

¼ C. reduced-fat blue cheese
1/2 small red onion, thinly sliced

 

In a small bowl, whisk together the dressing and horseradish. On a large serving platter, heap the romaine in the center. Arrange the tomatoes around the edge of the lettuce. Spray a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Sprinkle the steak with salt and pepper and place in the skillet. Cook until browned, about 5 minutes on each side for medium-rare. Transfer to a carving board, cover, and let rest. Add the mushrooms to the skillet and cook until they begin to brown, about 2 minutes. Add one T. water, and stir, scraping up browned bits with a spoon. Cook another 3 to 4 minutes, or until mushrooms are tender. Remove from heat. Cut the steak across the grain into thin slices. Pour dressing over lettuce and arrange the steak on top, and drizzle with the slicing juices. Spoon the mushrooms over the steak, sprinkle with the blue cheese and garnish with red onion. Serve immediately.

 

Yield: 4 servings

Calories: 250

Fat: 8g

Fiber: 3g

Buttermilk Scallion Dressing

Buttermilk Scallion Dressing

Buttermilk Scallion Dressing

 

1/3 C. low-fat Buttermilk

2 R. Light Mayonnaise

2 T. nonfat plain Greek Yogurt

1 T. Cider Vinegar

Salt & Pepper

1 Scallion, minced

 

In small bowl, whisk together all ingredients, except green onion, until smooth. Add green onion and whisk just to incorporate.  Add 1 tsp. sugar to become a coleslaw dressing.  Add horseradish for a steak salad dressing.

 

Serving Size: 2 T.

Calories: 30

Fat: 2g

Fiber: 0g

Spanish White Bean Salad

Spanish White Bean Salad

Spanish White Bean Salad

400 grams cannellini beans (drained and rinsed)

2 red pepper (skinned, in oil, cut into long strips)

2 spring onions (sliced)

1 T. capers (rinsed)

2 T. white wine vinegar

1 T. extra-virgin olive oil

salt (to taste)

black pepper (to taste)

 

Put all the ingredients in a bowl and mix gently together.  Serve as a tapas, side dish or even as a main meal.

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

Quick and Healthy Taco Salad

1⁄3 C. light sour cream
1⁄3 C. low-fat yogurt
½ C. chopped cilantro, loosely packed
2 T. lime juice (about 1 lime)
1⁄8 tsp. garlic salt

1 medium red bell pepper, diced
3⁄4 pound lean ground beef
1/2 tsp. chili powder
3⁄4 C. salsa
6 C. chopped romaine lettuce
2 green onions, sliced
3⁄4 C. low-fat Mexican blend cheese
2 medium tomatoes, cut into wedges
Reduced fat tortilla strips, optional

For the dressing, combine all the ingredients in a blender and blend until smooth. For the salad, spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat. To assemble, place 1½ C. chopped lettuce on each of four plates. Top each salad with 3/4 C. of the meat mixture. Sprinkle on ¼ of the green onions, 3 T. cheese, and 3 T. of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

 

Yield: 4 servings

Calories: 280

Fat: 14g

Fiber: 3g

Anytime Tomato Salad

Anytime Tomato Salad

Anytime Tomato Salad

 

¼ C. Apple Cider Vinegar

1 T. Brown Sugar

1 T. Canola Oil

½ tsp. Salt

¾ C. thinly sliced Red Onion

3 Tomatoes

1 small Cucumber

Pepper

 

Whisk together vinegar, sugar, oil and salt. Add onions and allow to stand 10 minutes. Cut tomatoes into wedges and cucumber in thin slices and add to onion mixture. Stir gently to combine. Season with pepper and serve.

 

Yield: 4 servings

Calories: 65

Fat: 3g

Fiber: 2g

Mixed Greens with Tomato Balsamic Vinaigrette

Mixed Greens with Tomato Balsamic Vinaigrette

Mixed Greens with Tomato Balsamic Vinaigrette

 

1 Tomato

3 T. Balsamic Vinegar

2 T. minced Shallot

1 ½ T. EVOO

¼ tsp. Salt

¼ tsp. Pepper

 

5 C. Mixed Greens

¾ C. Garbanzo Beans, drained and rinsed

2 Tomatoes, sliced

1 small Cucumber, seeded, and sliced

½ C. thinly sliced Red Onions

 

Seed and chop a tomato; you should have about ¾ C.. Add remaining dressing ingredients along with tomato to blender and puree until smooth. Toss salad ingredients, divide among 4 plates and drizzle each with ¼ dressing.

 

Yield: 4 servings

Calories: 135

Fat: 6g

Fiber: 5g

Roast peach & Parma ham salad with Creamy Mozzarella

Roast peach & Parma ham salad with Creamy Mozzarella

Roast peach & Parma ham salad with Creamy Mozzarella

6 peaches

extra virgin olive oil

2 X 125 g balls of buffalo mozzarella

12 slices of Parma ham

1 lemon

sea salt

freshly ground black pepper

100 g rocket

a few sprigs of fresh mint, leaves picked

 

Fire up the oven an hour or so before you’re ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed. Halve and destone the peaches, then lie them cut-side up in a snug-fitting roasting tray. Drizzle with oil, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep an eye on them and rotate the tray for even cooking. Place two peach halves on each serving plate. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

1 pound asparagus, tough ends removed, cut into 2-inch pieces

1 cup cherry or grape tomatoes, cut in half

2 tablespoons balsamic vinegar

1 tablespoon orange juice

2 tablespoons minced red onion

Black pepper to taste

5 ounces mixed baby greens

3 tablespoons pine nuts, half chopped and half left whole

 

Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.

 

Yield: 4 servings

Calories: 90

Fat: 4.7g

Fiber: 4.1g

Hand Tossed Pizza Salad

Hand Tossed Pizza Salad

Hand Tossed Pizza Salad

1 T. tomato paste
2 T. balsamic vinegar
1 T. olive oil
½ tsp. each, garlic powder, dried oregano, and sugar
1/8 tsp. each, salt and pepper

4 generous C. chopped romaine lettuce
1 ounce (16 slices) turkey pepperoni (like Hormel)
1/3 C. shredded part-skim mozzarella cheese
3/4 C. halved cherry (or fresh chopped) tomatoes
2 T. fresh chopped basil (optional)
¼ C. croutons (cheese and garlic flavored work well)
2 T. fresh grated Parmesan

In a small bowl whisk the tomato paste with 2 T. water until smooth. Whisk in the vinegar and oil, and then the spices, sugar, salt and pepper. Whisk well adding 1 tsp. more water. Set aside. Place the chopped romaine in a large bowl. Cut 10 of the pepperoni slices in half and add to the bowl. Sprinkle in the mozzarella, tomatoes, and fresh basil, if desired. Pour the dressing over the salad and toss lightly until coated. Place ½ of salad mixture onto each of two plates. Divide croutons among salads and garnish with remaining pepperoni (3 slices each). Sprinkle 1 T. Parmesan on top of each salad and serve.

 

Yield: 2 servings

Calories: 250

Fat:14g

Fiber:3g

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Fresh Basil Leaves

Prosciutto

Fresh tomatoes when in season, or cherry tomatoes year-round

Egg

Fresh Ground Sea Salt & Pepper (I love Himalayan Pink Sea Salt)

Wash basil leaves and pat dry with paper towel.  Arrange on your plate. Place proscuitto perfectly on your plate.  Slice tomatoes and add to your plating.  Poach your egg.  Add enough water to cover your egg to a shallow skillet.  Bring to a simmer and then stir the water with a whisk to get it swirling (think tornado-this will keep your egg from spreading out in the water).   Add your egg to the still swirling water and allow to simmer until cooked to your liking. Remove the cooked egg with a slotted spoon and place gently on top of your plate.  Season with a touch of fresh ground salt and pepper.

Bibb & Blue Salad

Bibb & Blue Salad

Bibb & Blue Salad

1 medium Red Onion, thinly sliced

¼ C. Cider Vinegar

2 tsp. Sugar

¼ tsp. Salt

1 Recipe Buttermilk Scallion Dressing

1 ½ – 2 Heads Bibb Lettuce, torn into individual leaves

1 Granny Smith Apple, cored and thinly sliced

¼ C. Reduced Fat Blue Cheese

¼ C. coarsely chopped Walnuts

 

In a small bowl, toss the red onion, vinegar, sugar, and salt together. Let stand at least 20 minutes, and up to 2 hours. Just before using, drain off the liquid. Make the dressing and set aside. To make each salad, portion the lettuce leaves among 4 plates, stacking the leaves on each other. Top each with a quarter of the green apple slices, drizzle with 2 rounded T. dressing, and top with a quarter of the red onions. Garnish each salad with 1 T. each blue cheese and walnuts.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Fiber: 2g

Scallion-Buttermilk Dressing

Scallion-Buttermilk Dressing

Scallion-Buttermilk Dressing

 

½ cup sliced scallions (both green and white parts)

½ cup buttermilk (well shaken)

¼ cup sour cream

¼ cup good quality mayonnaise

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 & ½ teaspoons garlic powder

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

Pinch of cayenne pepper

 

Puree the scallions in a food processor, then add the remaining dressing ingredients and pulse until smooth.

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

3/4 cup to 1 cup mayonnaise

3 tablespoons granulated sugar  (adjust to taste, if too sweet)

3 tablespoons apple cider vinegar

1 small head red cabbage, finely chopped or thinly sliced or shredded

1 medium red onion, finely chopped or thinly sliced

3/4 cup golden raisins

4 tablespoons chopped toasted pecans (or try with sunflower seeds)

 

Combine 3/4 cup mayonnaise, sugar, and vinegar; set aside. In a large serving bowl, combine the cabbage, onion, raisins, and pecans. Toss to blend; stir in the mayonnaise mixture. Add more mayonnaise, as needed.

Lobster Macaroni Salad

Lobster Macaroni Salad

Lobster Macaroni Salad

8 ounces elbow macaroni

1 to 1 1/2 cups diced cooked lobster meat, or about 8 to 12 ounces*

1 cup thinly sliced celery

3/4 cup to 1 cup mayonnaise, or to taste

2 teaspoons  lemon juice

1 tablespoon snipped fresh chives or chopped fresh dill

Dash salt, or to taste

Dash pepper, or to taste

Optional: Lettuce leaves, for serving

 

Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly.  In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more  mayonnaise to moisten, if desired.  Taste and add salt and freshly ground black pepper, as needed.  Cover and chill until serving time. Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.  *Three to four 1 pound lobsters should yield about 12 ounces of meat.

Sweet and Spicy Citrus Salad

Sweet and Spicy Citrus Salad

Sweet and Spicy Citrus Salad

1 orange or another citrus, peeled, sliced or wedged

Choice of fresh herb (my favorites are dill weed, cilantro, or mint)

About 1 T. sweet and spicy pepitas

Touch of sea salt

A simple salad dressing

 

1 ½ tsp. honey or maple syrup

1 T. rice vinegar

2 T. canola oil

 

In a small bowl, whisk together the ingredients for the salad dressing.  Arrange the orange slices on a plate. Top with the chopped herbs, pepitas, and sprinkle with a touch of sea salt. Drizzle lightly with the dressing.

Avocado Ranch Dip

Avocado Ranch Dip

Avocado Ranch Dip

1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt

In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.

Yield: 12 servings, 2 T. Each

Calories: 50

Fat: 4g

Fiber: 0g

Berry Salad with Almond-Cranberry Crusted Goat Cheese

Berry Salad with Almond-Cranberry Crusted Goat Cheese

Berry Salad with Almond-Cranberry Crusted Goat Cheese
3 T. chopped almonds

3 T. chopped craisins

4 oz. soft goat cheese log, cold

 

1 T. red wine vinegar

1 -1/2 T. cider vinegar

2- 1/2 T. olive oil

1 tsp. minced shallots

1 T. honey

 

5 oz. (8 C.) mixed baby greens

1- 1/2 C. sliced strawberries

 

Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat. Place all the dressing ingredients in a small bowl and whisk. Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

 

Yield: 4 Servings

Serving Size: 2 C. salad, 3 balls

Calories: 239

Fat: 17g

Fiber: 3g

Creamy Ranch Slaw

Creamy Ranch Slaw

Creamy Ranch Slaw

 

1/2 C. light mayonnaise
1/3 C. plain Greek or low-fat yogurt
1/3 C. low-fat milk
1 T. cider vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

SALAD

6 C. shredded green cabbage
3 stalks celery, chopped (about 1½ C.)
2 medium carrots, peeled and chopped
3 T. minced fresh parsley

For the dressing, whisk together all the dressing ingredients in a small bowl. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more. Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.

 

Yield: 8 servings

Calories: 60

Fat: 4g

Fiber: 2g

Caper-Raisin Vinaigrette

Caper-Raisin Vinaigrette

Caper-Raisin Vinaigrette

 

2 T. plus 1 tsp. Balsamic Vinegar

1/3 C. golden raisins

3 garlic cloves, peeled

3 T. capers, rinsed and drained

One 2-ounce can anchovy fillets, drained

3/4 C. lightly packed flat-leaf parsley leaves

1/3 C. extra-virgin olive oil

Kosher salt

 

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in fridge for up to 3 weeks. Serve over vegetables such as cauliflower, asparagus or broccoli. Spoon over grilled eggplant. Fold into ratatouille.

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

 

Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper

Salad:

6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced

 

Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

Pancetta Vinaigrette

Pancetta Vinaigrette

Pancetta Vinaigrette

1 ounce pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4-inch dice

1/4 C. finely chopped shallots

1 tsp. finely minced garlic

1/2 C. sherry vinegar

3/4 C. extra-virgin olive oil

1 T. finely chopped thyme leaves

Kosher salt

Freshly ground black pepper

In a skillet or sauté pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots and garlic; cook for a minute or so, stirring constantly. Add the vinegar to deglaze the pan. Add the oil and cook until it bubbles at the edges. Remove from the heat and add the thyme, stirring to mix well. Season with salt and pepper to taste.

Grilled Asparagus topped with Poached Egg, dressed with Pancetta Vinaigrette
Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons

1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (or use the Torn Croutons you made ahead)

10 anchovy fillets, plus more for garnish

1/4 C. red wine vinegar

3 T. Dijon mustard

2 garlic cloves

1 large egg

1 C. vegetable oil

1/3 C. freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving

Kosher salt

Freshly ground pepper

18 ounces Little Gem lettuce, leaves separated and chilled

**Colatura is an italian fish sauce that adds an unexplainable deliciousness when a bit is used in place of some of the anchovy.

Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 C. of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.

Torn Croutons

Torn Croutons

Torn Croutons

There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.

2 large thick slices country loaf (about 4 ounces)

2 T. EVOO (or bacon fat)

Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)

Heat oven to 400. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)

Citrus Salad with Olives

Citrus Salad with Olives

Citrus Salad with Olives

3 Small Orange or 3 large Tangerines

1 Grapefruit

3 T. EVOO

Flaky Sea Salt

Red Chile Flakes, Turkish Pepper, or Freshly Ground Pepper to taste

¼ C. chopped Pitted Good Olives (Black, Green, or Combination)

2 T. fresh Mint or Cilantro

Cut the ends off the fruit.  Trim peels and clean all pith from the citrus, as if beginning to cut them into suprêmes.  Slice peeled fruit into rounds, and then use the tip of your knife to pick out any seeds.  Arrange fruit on platter.  Drizzle with olive oil, then season with the flaky salt and pepper of choice.  Top with the olives and herbs.

Winter Salad with Goat Cheese

Winter Salad with Goat Cheese

Winter Salad

 

1 small roll goat cheese

1/2 C. bread crumbs

1 C. coarsely chopped walnuts

Brown sugar

1/4 C. orange juice

2 T. champagne or white wine vinegar

Salt and pepper

1/4 C. Canola

1/4 C. olive oil

1 to 3 tsp. brown sugar

Baby romaine lettuce

Red onion rings

 

Cut 1/2 to 3/4 of the roll of goat cheese into 1/4’ to 1/3” slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in the week. Press slices into breadcrumbs, turning to coat. Place on nonstick baking sheet, leaving enough room at one end for the walnuts. Place walnuts on opposite end of baking sheet and sprinkle with brown sugar. Bake in a preheated 350° oven, just until cheese is golden brown. While cheese is baking, combine orange juice, vinegar, salt and pepper, Canola and Olive oil in a small bowl and whisk to blend. Whisk in the brown sugar. To make salad: Place lettuce on a salad plate, arrange onion rings on top, arrange 2 or 3 slices of toasted cheese on the salad, sprinkle with toasted walnuts, and drizzle with vinaigrette.