Category Archives: Salads

ROASTED TOMATOES

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  • 12 plum tomatoes
  • ¼ cup olive oil
  • 1 ½ T. balsamic vinegar
  • 2 large garlic cloves minced
  • 2 t. sugar
  • salt and pepper
  •  

Preheat oven to 275 degrees

Cut tomatoes in half lengthwise and scoop out seeds and pulp, leaving core intact. Drizzle evenly with oil and vinegar.  Sprinkle garlic, sugar, and salt and pepper.  Place on cookie sheet and roast for 2 hours.  Let cool and store at room temp or in refrigerator.

UPDATED WALDORF SALAD

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  • 1 T. safflower oil
  • ½ cup pearl couscous
  • Kosher salt
  • In a small sauce pan, heat the oil over medium high heat.  Add the couscous and toast until lightly golden – about 4 minutes.  Add ¾ cup water and ¼ t. salt and bring to a boil.  Lower heat so that water simmers; cover the pan and cook until the liquid is absorbed – about 10 minutes.  Uncover pan and set aside to cool.
  • 1 large Granny Smith apple cut into ¼ “ dice
  • 1 small fennel bulb cut into ¼ “ dice
  • 1 cup small green grapes halved
  • ¾ cup small walnut pieces toasted lightly
  • 6 out leaves from a large radicchio

Mix apple, fennel, grapes and walnuts.  Dress with vinaigrette and place in radicchio “cups”.

Dressing:

  • ¼ cup apple cider
  • 1 T. Honey
  • Kosher salt and fresh ground pepper
  • 1/3 cup Safflower oil

CREAM CHEESE PANNA COTTA WITH SMOKED SALMON SALAD

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  • 2 cups heavy cream
  • 1 cup cream cheese
  • 2 t. lemon zest
  • 1 ½ t. kosher salt
  • 1/8 t. black pepper
  • ¼ cup cold water
  • ¼ oz. gelatin

Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl.  Let sit for 5-10 minutes.  While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat.  Then turn off the heat.  Add the gelatin mix and stir until combined.  Put the panna cotta in small bowls or glasses.  Chill for 1 hour.  Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.

  • ½ cup fine dice tomato
  • ¼ cup fine dice red onion
  • 2 T. capers
  • 1 cup fine chopped smoked salmon
  • 1 t. lemon zest
  • 1 T. fine chopped parsley

You can make it a day ahead of time.

BLACK BEAN AND CORN SALAD

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  • 1 can black beans drained and rinsed
  • 1 package of frozen corn thawed
  • 3 scallions sliced thin
  • ½ red pepper chopped finely
  • 8 oz. cheddar cheese grated

Make or buy a dressing with soybean oil, cider vinegar, onion, salt, garlic, and whatever herbs you like.  I use onion powder and garlic powder.

ENDIVE AND PANCETTA SALAD

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  • ½ POUND CURLY ENDIVE, CLEANED AND CUT INTO LARGE PIECES
  • 4 OZ. PANCETTA FINELY CHOPPED
  • 3 GARLIC CLOVES
  • 10 SPRIGS ITALIAN PARSLEY, LEAVES ONLY, FINELY CHOPPED
  • 2 T. olive oil
  • Salt and pepper

Soak endive in bowl of ice for ½ hour.  Drain and dry. Place
oil in medium skillet.  When warm, add chopped pancetta, garlic and parsley until all the fat in the pancetta is rendered-about five minutes.  Stir constantly with
wooden spoon.  Season with salt and pepper.  When ready immediately pour over
endive, mix well and serve.  You can use Kale or arugula with this also, but the endive is the best.

SALAD FROM SANDIE KNOLLENBERG

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  • ½ cup olive oil

  • 3 T. red wine vinegar

  • 1 ½ t. sugar

  • 1 ½ t. mustard

  • 1 clove garlic finely chopped

  • ½ t. salt

  • Pepper to taste

Wisk all the above together for the dressing

  • ½ cup sugar

  • ½ cup pecans

Combine in skillet.  Cook over medium heat until sugar is melted.  Cool and break apart.

  • 1 head of leaf lettuce torn

  • 3 pears cored and chopped

  • 5 ounces of Roquefort and Feta cheese

  • 1 avacado chopped

  • 1 red pepper cut in strips

  • Pomegranate seeds

  • ½ cup thinly sliced green onions

BEAN AND GOAT CHEESE SALAD

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    • 1 pound dried small white beans (Navy), picked over, soaked overnight in cold water and drained

    • 6 cups chicken stock

    • 3 carrots peeled and cut into ¼ inch dice

    • 2 bay leaves

    • 2 cloves garlic minced

    • 1 ½ T. grainy Dijon mustard

    • 1/3 cup fresh lemon juice

    • 1 ¼ cups olive oil

    • S & P to taste

    • 1 medium red onion chopped

    • 12 ounces Montrachet goat cheese crumbled

    • ½ cup pine nuts toasted

    • 1 bunch of parsley chopped

Place beans, chicken stock, carrots, and bay leaves in a large saucepan.  Heat to boiling, skimming off any foam that rises to the surface.  Reduce heat and
simmer uncovered just until the beans are tender (about 30 minutes).  Remove from heat and drain.  Meanwhile mix the garlic, mustard and lemon juice in a small bowl.  Whisk in the oil and season to taste with salt and pepper.
Toss the warm beans with the dressing.
Add the onion, goat cheese, pine nuts and parsley to the salad and toss
to combine well.  Serve at room temperature.  Makes 8-10 servings.

PASTA WITH SHRIMP AND SUGAR SNAP PEAS SALAD

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    • 3 pounds of shrimp, peeled, deveined, and cooked until just opaque

    • 2 pounds of small pasta shells cooked al dente, rinsed under cold water and drained

    • 1 bunch scallions, white bulbs and green stalks, sliced

    • 1 red bell pepper,seeded and cut into fine julienne strips

    • 1 ½ pounds sugar snap peas, blanched in boiling water for 30 seconds, cooled under cold running water and drained.

    •  Dressing:

    • 3 T. tomato paste

    • 3 T. fresh lemon juice

    • ½ cup dry vermouth

    • 4 hard-cooked eggs

    • 3 T. fresh tarragon

    • 3 cups Hellmann’s mayonnaise

    • S&P to taste

    • 2 T. Pernod

Place 2 ½ pounds of the shrimp in a large mixing bowl. (Reserve the remaining ½  pound for the dressing).  Add the pasta and peas to the shrimp and toss to combine.  Stir in the scallions and red pepper.  Place the reserved shrimp, tomato paste, lemon juice, eggs and tarragon in a processor and process until smooth.  Season to taste with S&P.  Add mayonnaise and process again until smooth.  Season with S& P.  Add Pernod.  Process once more just to blend.  Pour dressing over pasta salad and toss thoroughly.  Serve at one or refrigerate for several hours.  Makes 10-12 servings.

SALMON: BAKED VAL CHEYNE STYLE

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This makes a great salmon to use in a Salad Nicoise or over a bed of sautéed spinach.

  •  Juice of one lemon
  • Grated rind of one lemon
  • 3 T. olive oil
  • Sea salt and pepper to taste
  • 1 clove of garlic chopped
  • 2 t. Dijon mustard

Mix the above with a wire whisk.  Pour over fresh salmon filets (this mixture is good for up to 1 pound of salmon).  Preheat oven to 500 degrees.  Bake salmon, covered with marinade, for 12 minutes.   Serve hot, room temp, or cold.  It is perfectly done and great at any temperature.  Can be cooked ahead of time, brought on a picnic, or just kept in the refrigerator and hauled out when you want it.