Salads & Dressings (A-M)
Artichoke Salad With Grana Padano
Ingredients:
2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 pound Grana Padano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil
Directions:
Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
Serves 4 to 6.
Artichoke Salad With Parmigiano Reggiano
Ingredients:
2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 pound Parmigiano Reggiano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil
Directions:
Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
Serves 4 to 6.
Arugula Salad With Toasted Pine Nuts
Ingredients:
4 cups arugula
1 cup cherry tomatoes, halved
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
Chili Lime Salad Dressing
Directions:
Toast the pine nuts on a pan over low heat, stirring constantly until slightly browned.
In a large bowl, mix together arugula, cherry tomatoes, and toasted pine nuts. Add dressing and toss salad. Sprinkle with grated Parmesan cheese.
Serves 4-6.
Asian Caesar Salad With Poached Egg
Ingredients:
1 head Romaine lettuce, torn into bite-size pieces
4 eggs
3.5 oucnes bacon, cut into thin strips
1 cup croutons
Parmesan cheese, grated
Anchovies
Thai Coconut and Lime Salad Dressing
Directions:
Poach eggs in a pan of slightly acidulated water. Heat a frying pan and fry the bacon until golden and crisp, stirring occasionally. Toss lettuce, bacon, and croutons with Thai Coconut and Lime Salad Dressing. Divide onto 4 plates. Add anchovies if desired. Spoon poached egg on top of each plate. Sprinkle generously with grated Parmesan cheese.
Serves 4.
Asian Chicken Salad
Ingredients:
2 chicken breasts
1 stalk celery, thinly sliced
3 green onions, thinly sliced
1/2 cup snow peas, blanched
1/4 cup slivered almonds
1/2 cup Armbrusters salad dressing
salt and pepper to taste
Directions:
Poach chicken breasts in enough water to cover them until cooked through, about 1 hour for skinless breasts and 90 minutes for chicken breasts with skin and bones. Remove the chicken from the water and allow to cool slightly. Cut the chicken into 1/2-inch cubes.
In a medium bowl, combine chicken, celery, green onions, snow peas, and almonds. Add salad dressing and mix until evenly combined. Season with salt and pepper and serve salad cold.
Serves 2-4.
This chicken salad makes nice sandwiches, as well as a flavorful addition to green salads.
Asian Pears With Prosciutto and Baby Greens
Ingredients:
1 large shallot, minced
1 tablespoon champagne vinegar
1 teaspoon Dijon Mustard
1 tablespoon walnut oil
2 tablespoon extra virgin olive oil
salt and freshly ground black pepper
8 thin slices Prosciutto di Parma
1/4 pound mixed baby greens
1 tablespoon chopped Italian parsley or chervil
1/2 large Asian pear, halved again, cored, peeled, and sliced into thin wedges
Directions:
To Make the Vinaigrette:
In a small bowl, whisk together shallot, vinegar, and mustard. Gradually whisk in oils to make an emulsion. Season generously with salt and pepper. Taste and add a few drops more vinegar, if necessary. Let stand 30 minutes to marry flavors.
To Make Salad:
Arrange 2 slices Prosciutto on each of 4 dinner plates, covering each plate’s surface. Toss green and parsley or chervil with enough dressing just to coat them lightly, 2 to 3 tablespoons; taste and adjust seasoning.
Divide greens among the 4 plates, mounding them in the center. Nestle the Asian pear slices around the edge of each mound of greens.
Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997).
Asparagus Salad With Pecorino Romano
Ingredients:
2 pounds asparagus, trimmed and peeled
1/2 teaspoon salt (or to taste)
1 cup Pecorino Romano, shaved
1 cup ripe tomatoes, diced
3 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
freshly ground pepper
1/2 pound mixed salad leaves of choice
6 basil leaves, cut julienne
Directions:
In a large pot, steam or boil the asparagus with lightly salted water until just tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat asparagus dry.
In a bowl blend the vinegar, oil, salt, and pepper. Set salad on center of plates. Toss the tomatoes, Pecorino Romano, basil with half of the dressing. Spoon on salad, set the asparagus on top, and drizzle remaining dressing over asparagus and salad.
Serves 4.
Avocado and Boilie Salad
Ingredients:
1 avocado, cubed
2 strips of bacon, cooked and chopped
12 pieces Boilie cheese
your favorite lettuce (enough for 4)
3 tablespoons lemon juice
3 tablespoons Boilie oil
1 teaspoon sugar
salt
white pepper, freshly ground
1 tablespoon fresh parsley, chopped
Directions:
Arrange lettuce leaves on 4 serving plates. Place 3 balls of Boilie cheese on top of each and coat with chopped bacon. Sprinkle avocado cubes with a little lemon juice to prevent
browning and evenly distribute on each plate.
For dressing, place remaining lemon juice, Boilie oil, sugar, salt, and lots of freshly ground white pepper together in a bowl, beat well and stir in herbs.
Just before serving, drizzle salad with the dressing.
Serves 4.
Ballymaloe Country Relish Eggs
Ingredients:
6 free range eggs
1 teaspoon Ballymaloe Country Relish
2 ounces butter
fresh parsley
Directions:
Hard boil the eggs and soften the butter. Peel and cut eggs in half. Remove yolk. Blend together the yolk, Ballymaloe Country Relish, and butter until creamy. Fill into a piping bag with a 2.5cm (1 inch) star nozzle. Pipe a rosette into each egg white. Decorate with fresh parsley. Serve with other cold salads.
Balsamic Lime Vinaigrette
Ingredients:
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1/2 teaspoon finely shredded lime peel
Directions:
For dressing, combine olive oil, balsamic vinegar, sugar, basil, thyme, and lime peel in a screw-top glass jar.
Cover the jar and shake real well to mix. Chill.
Makes 1/2 cup of dressing.
Basic Vinaigrette
Ingredients:
6 ounces C.H.E.F. Organic Roasted Garlic Oil, Organic Rosemary Oil, Organic Thyme Oil, or
Organic Lemongrass Oil
2 ounces vinegar (such as balsamic or vinegar of your choice)
salt and pepper to taste
1 teaspoon dry mustard, optional
4 tablespoons fresh herbs chopped fine (use herb of oil)
sugar, to taste (optional)
Directions:
Combine all of the ingredients and whip them until they are thoroughly blended. Taste the vinaigrette and adjust the seasoning to taste with additional salt, pepper, or sugar.
Store leftover vinaigrette in sealed container in refrigerator.
Bed of Greens With Tuna Loin and Tomato
Ingredients:
1 head red or green leaf lettuce, washed and separated into leaves
6 ounces tuna loin packed in oil
1 large tomato, cut into eighths
2 hardboiled eggs, quartered
1 red onion, sliced
For the Dressing:
1/3 cup sherry vinegar
1/2 cup olive oil
salt and pepper to taste
Directions:
Line four salad plates with lettuce leaves. Divide tuna loin, tomato, eggs, and onion among the plates and arrange them neatly on top of the lettuce.
Whisk together dressing ingredients. Pour over salads.
Serves 4.
Blood Orange and Fennel Salad With Pomegranate Port
Ingredients:
1 medium fennel bulb, thinly sliced
4 medium blood oranges, peeled and segmented
1/2 cup Kalamata olives, chopped
4 cups mixed salad greens
1/2 cup shredded radicchio or endive
1 jar Vino de Milo Pomegranate Port dressing
Directions:
Combine fennel, oranges, and olives. Toss with enough Vino de Milo Pomegranate Port dressing to coat.
Arrange greens on plates and top with fennel mixture and shredded radicchio or endive.
Serves 4.
Blue Cheese Chicken Salad
Ingredients:
2 chicken breasts
1 stalk celery
3 green onions, thinly sliced
1/2 cup red seedless grapes
2 ounces blue cheese, crumbled
1/4 cup walnuts
1/4-1/2 cup mayonnaise
salt and pepper to taste
Directions:
Poach the chicken breasts in enough water to cover them until cooked through, about 1 hour for skinless breasts or 90 minutes for breasts with skin and bones. Allow the chicken to cool slightly and then cut into 1/2-inch cubes.
In a medium bowl, toss together chicken, celery, green onions, grapes, blue cheese, and walnuts. Add mayonnaise and mix until evenly combined. Season with salt and pepper and serve cold.
Serves 2-4.
Makes great sandwiches or a delicious addition to green salads.
Blue Maytag Dressing
Ingredients:
1 cup Aioli Sauce
1 cup sour cream
1 cup buttermilk
4 ounces Maytag blue cheese, crumbled
1 tablespoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano cheese
1 tablespoon dried parsley
Directions:
Wisk together the aioli sauce, sour cream, buttermilk, hot sauce, Worcestershire sauce, Parmigiano Reggiano cheese, and parsley flakes. Add the Maytag blue cheese, mix and refrigerate until chilled.
Blue Stilton Mayonnaise Dressing
Ingredients:
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon confectioner's sugar
pinch cayenne
1/2 teaspoon dry mustard powder
3 tablespoons wine vinegar
1 tablespoon lemon juice
2/3 cup Olio Carli olive oil
1 tablespoon boiling water
4 ounces Blue Stilton cheese, crumbled
Directions:
Place the egg yolk, salt, paprika, sugar, cayenne, mustard powder, vinegar, and lemon juice in a blender of food processor. Work until smooth, then gradually add the oil while the motor is running. Blend until the dressing has thickened. Add the water and blend until smooth. Turn off the motor and stir in the cheese and spoon into a serving bowl.
Serve over green salad, endive salad, or as a vegetable dip.
Buttermilk Blue Cheese Dressing
Ingredients:
1/4 cup buttermilk
1/4 cup plain yogurt
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup thinly sliced green onion
3/4 cup crumbled Buttermilk Blue cheese
Directions:
Combine first six ingredients in a bowl. Whisk until blended. Stir in onions and cheese.
Caesar Salad
Ingredients:
3 to 4 medium garlic cloves―crushed
1/4 cup fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
1 tablespoon anchovy paste
1/4 cup fresh grated Parmigiano Reggiano
1 cup extra virgin olive oil
garlic croutons
12 whole anchovy filets
1 head of romaine lettuce
Directions:
In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper,
Worcestershire sauce, Dijon mustard, anchovy paste, and cheese until well blended and salt is
dissolved.
Slowly add the oil in a thin stream until it is incorporated.
Dressing should have a light, mayonnaise-like consistency. Makes about one cup.
Place clean romaine lettuce in a large bowl, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese, sprinkle on croutons, and lay whole anchovies on top.
Serve immediately.
Chef Brad's Paladin Blue Dressing
Ingredients:
1 cup sour cream
2 ounces Paladin Blue Cheese, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon salt (to taste)
1 teaspoon finely chopped onion or shallots
Directions:
Whisk ingredients together in a medium bowl. Spoon well-blended mixture over salad.
Makes 6 servings.
Comté Salad
Ingredients:
1 pound Comté in thin julienne strips
1/4 cup French dry white wine (Macon or Chardonnay)
1/4 pound mache (watercress or arugula leaves)
3 tablespoons cold water
Vinaigrette sauce:
4 shallots peeled and chopped
1 tablespoon parsley chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons corn oil
salt and pepper to taste
Directions:
Marinate Comté in white wine for one half hour at room temperature. Then mix well with vinaigrette.
Just before serving toss with salad greens and add additional pepper to taste.
Cranberry Fool Salad
Ingredients:
Dressing:
3 tablespoons Cranberry Fool
4 ounces extra virgin olive oil
2 ounces Fruited Vinegar by La Novella
1 shallot, chopped
Salad:
4-6 ounces baby greens
4-inch goat cheese log
1/2 cup pistachios
Directions:
To make dressing, combine Cranberry Fool, olive oil, fruited vinegar, and shallot in a small mixing bowl. Set aside.
Slice goat cheese log into 2-inch rounds. Coarsely chop the pistachios and place them in a shallow bowl. Roll the cheese rounds in the nuts to coat completely.
Turn on broiler. Place goat cheese rounds on a baking sheet and broil until lightly brown and slightly soft.
Mound baby greens on two plates, center cheese on top, and drizzle dressing over all.
Serves 2.
Curried Apple and Walnut Salad
Ingredients:
3 crisp, sweet apples like Gala or Macintosh, peeled, cored, and diced
4 inner stalks of celery, thinly sliced on the diagonal
1/4 cup chopped red onion
1/4 cup chopped walnuts
raisins, currants, or dried cranberries to taste
2 tablespoons chopped mint leaves
salt and pepper
1/4 cup mayonnaise
1/4 cup Vermont Quark
1 1/2 teaspoons Madras curry powder
1/2 teaspoon fresh lemon juice
Directions:
Toss together the apples, celery, onion, walnuts, raisins, and mint and season lightly with salt and pepper. Whisk the mayonnaise, Vermont Quark, and curry powder until smooth and creamy. Fold in the lemon juice. Coat the salad ingredients with the dressing and taste for seasoning, adjusting as necessary.
Serves 4.
Preparation time: 15 minutes
This is a tasty riff on the classic American Waldorf Salad, developed at the eponymous Waldorf Astoria. It’s also a flavorful example of how to reduce the calories and fat content by cutting the mayonnaise with Quark. Spices have a wonderful way of obscuring the lack of oil. You could, of course, leave out the mayonnaise altogether. Quark has a real affinity for fruit.
Ensalada Manchego
Ingredients:
1 curly endive
3 cups stemless arugula
6 ounces Manchego, thinly shaved
4 ounces pitted Gordal or Manzanilla Olives
1 garlic clove, peeled and chopped
1 chopped tomato
3 ounces sliced Serrano Ham (optional)
1/2 red onion, thinly sliced
1/2 cup fresh tarragon (optional)
2 tablespoons sherry vinegar (or Cava Vinegar)
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/3 cup walnut pieces
Directions:
Place the endive leaves and arugala in bowl. Spread the onion, garlic, and tomato in the bowl, and add cheese, Tarragon, ham, and olives.
Mix vinegar and oils and salt and pepper to taste. When ready to serve toast walnuts and serve immediately.
Serves 4 as a side salad.
Fiery Coconut Rice Salad
Ingredients:
2 cups long-grain white rice
2 cubes vegetable or chicken bouillon
4 cups water
2 teaspoons curry powder
1/2 teaspoon turmeric
1 cup diced red capsicum (bell pepper)
1 cup sultanas (raisins)
1 cup frozen baby peas
1/2 cup toasted slivered almonds
1/4 cup sour cream or yogurt
1 cup chopped coriander (cilantro)
1/4 cup chopped candied ginger
1/4 cup Fiery Coconut Chilli Sauce
Optional:
chopped cooked chicken
small prawns (shrimp)
Directions:
Bring water with bouillon cubes to a boil. Stir in rice, curry powder, and turmeric. Cover with lid and cook over low heat until done (about 20 minutes).
Put the contents into a bowl and refrigerate until chilled, about two or three hours. Mix sour cream/yogurt with Fiery Coconut Chili Sauce. Add more or less sauce to suit your heat requirements. Stir into the rice along with all the remaining ingredients. Include chicken or shrimp to suit. Serve chilled.
Nice on a bed of lettuce leaves with avocado or rock melon (cantaloupe) slices on the side.
A spoonful of Fiery Coconut Chili Sauce on top is also nice.
Serves 4 as a main dish or about 8 as a side dish.
Fontinella® Fruit Salad
Ingredients:
1 15-ounce can pineapple chunks, drained
1/2 pound red grapes, destemmed and cleaned
3 large red delicious apples, cleaned, cored and diced
4 ounces Stella® Fontinella® cheese, cubed
Directions:
Combine all ingredients and refrigerate for 1 hour before serving.
Fresh Arugula Salad
Ingredients:
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons Salute Sante grape seed oil in Rosemary flavor
1 tablespoon Olio Carli Red Wine Vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Grana Padano
1 large avocado―peeled, pitted and sliced
Directions:
In a large plastic bowl, combine arugula, cherry tomatoes, pine nuts, Salute Sante grape seed oil, Olio Carli Red Wine Vinegar and Grana Padano. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Fresh Figs With Blue Cheese and Prosciutto
Ingredients:
15 fresh figs (or 4 pears)
7 ounces blue cheese
8 slices prosciutto
½ lb wild rocket lettuce
VPC Truffle Infused Honey
cracked black pepper
Directions:
Cut a small amount off the top of each fig and stuff with blue cheese, making sure the cheese is fully inside and not sticking out. Alternatively, peal and core the pears, cut into quarters, and place some blue cheese on top. Cut the prosciutto in half (lengthways) and wrap around the figs or pears. Place on a greased tray and bake on 200°F for 10 minutes or until soft. Serve on a bed of wild rocket, drizzle with VPC Truffle Infused Honey and sprinkle with cracked black pepper.
Serves 6.
Wine Suggestion: Late-picked Riesling or fruity Sauvignon Blanc.
Fried Goat Cheese and Field Greens
Ingredients:
One 11- to 12-ounce log of Chèvre, chilled
1 teaspoon minced garlic
1/4 teaspoon minced rosemary
salt and freshly ground pepper
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup fine dry breadcrumbs
3 tablespoons Cider Vinegar with Honey
1 teaspoon walnut oil
2 1/2 tablespoons sugar
2 small plums, pitted and coarsely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon water
3/4 pound field greens
2 tablespoons minced oil-cured black olives
6 thin slices of prosciutto (about 4 ounces)
1 tablespoon minced chives
Directions:
Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion. In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper. Sprinkle both sides of the goat cheese with the garlic mixture.
Put the flour, egg, and breadcrumbs into 3 separate shallow bowls. Dredge the goat cheese medallions in the flour, then dip in the egg and coat with the bread crumbs. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
In a small bowl, whisk 2 teaspoons of the vinegar with the walnut oil and season with salt and pepper.
In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon vinegar with the remaining 1/2 teaspoon garlic and 1/4 teaspoon rosemary. Add the sugar and stir over moderately high heat until it dissolves. Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth. Return the plum sauce to the saucepan and keep warm.
In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering. Add the goat cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
In a large bowl, toss the field greens with the walnut vinaigrette and olives and season with salt and pepper. Spoon the plum sauce onto 6 plates. Set 1 goat cheese medallion in the center of each plate and arrange a slice of the prosciutto alongside with a little of the field greens.
Sprinkle with the chives and serve immediately.
Serves 6.
Gloucestershire Cheese and Pasta Salad
Ingredients:
6 ounces pasta shells
8 ounces Double Gloucester cheese, diced
8 small gherkins, diced
1 small red pepper, seeded and diced
2 eggs, hardboiled and diced
5 ounces plain yogurt
1 tablespoon red wine vinegar
salt and pepper
4 tablespoons whole milk
Directions:
Boil pasta in salted water for 15 minutes then rinse well under cold water and drain. Mix together pasta, cheese, gherkins, red pepper and hardboiled eggs.
Separately, mix together yogurt, vinegar, sugar, salt, pepper and milk. Pour over the other
ingredients. Serve immediately.
Grape and Gorgonzola Salad
Ingredients:
1/2 small melon
8 lettuce leaves
4 ounces seedless green grapes
3 ounces red grapes, seeded
Dressing:
6 ounces Gorgonzola, crumbled
8 teaspoons fruity sauce
1/4 teaspoon chili sauce
squeeze of lemon juice
Garnish:
sprigs of parsley
a few frisee and radicchio leaves
a little paprika
Directions:
First make dressing by combining all ingredients in a bowl. Set aside.
Cut melon into 4 slices; remove rind and seeds. Place 2 lettuce leaves each on 4 individual plates. Arrange melon and grapes among the leaves. Put a spoonful of dressing on top of each salad and garnish with parsley, frisee, and radicchio leaves.
Sprinkle a little paprika over dressing just before serving.
Serves 4.
Note: To make a thinner dressing if required, add a little single (light) cream of milk until the desired consistency is reached.
Greek Garlic Salsa
Ingredients:
1/4 cup Tabasco® Brand Garlic Pepper Sauce
2 cloves garlic, minced
1 310-gram jar Eggplant Trifolate, chopped
1 6.5-ouce jar artichoke hearts, chopped
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar with Raspberries
1/4 cup finely crumbled Romanian Buffalo Feta
1/4 cup chopped pepperocini
1 teaspoon chopped fresh oregano
Directions:
Combine all ingredients and keep refrigerated until ready to serve.
Makes 1 pint.
Adapted from www.tabasco.com.
Greek Salad 1
Ingredients:
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
salt and freshly ground pepper
4 romaine lettuces, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)
Directions:
In a small bowl, whisk together the olive oil, vinegar, lemon juice, and oregano. Season with salt and pepper.
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese, and olives.
Toss the salad with the dressing and serve at once.
Serves 12.
Greek Salad 2
Ingredients:
1 ripe tomato, diced
1 cucumber, peeled and sliced
2 red onions in vinegar, sliced
1/2 red bell pepper, diced
1/4 cup Nicoise or Kalamata olives
4 ounces feta cheese, cut into 1/2-inch cubes
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
salt and pepper to taste
Directions:
In a medium bowl, combine tomato, cucumber, onions, bell pepper, and olives. Toss. Gently toss in feta cheese, vinegar, oil, oregano, salt, and pepper. Serve chilled.
Serves 4.
Greek Salad 3
Ingredients:
3/4 pound Romanian Feta, cubed
1 1/2 cups Kalamata Olives
1 jar (6.5 oz) Marinated Artichoke Hearts from Spain
2 tomatoes, cut into wedges
1 large cucumber, sliced
1/2 cup Red Wine Vinegar by Olio Carli
1 red onion, separated into rings
3 romaine hearts, chopped
Directions:
Combine all ingredients in large bowl and toss carefully.
Chill and serve.
Green Salad With Petite Shrimp and Cilantro Lime Vinaigrette
Ingredients:
1 large head Romaine lettuce, torn into bite-sized pieces
1 1/2 cups (6 ounces) shredded Asiago cheese
1 jar (4 ounces) marinated artichoke hearts, drained and quartered
1/2 cup sliced ripe olives
25 tiny grape tomatoes, cut in half
1 pound tiny (70-90 count) boiled shrimp, peeled and de-veined
Four Star Provisions Cilantro Lime Vinaigrette
Directions:
Place the torn lettuce in a large bowl and toss with the Asiago cheese. Place a portion of the greens on each individual salad plate. Arrange the artichoke hearts, olives, grape tomatoes and shrimp on each salad as desired. Drizzle desired portion of the Cilantro Lime Vinaigrette over the top of each salad and serve. Serves 4 to 6.
Grilled Ginger Pork Tenderloin Salad
Ingredients:
10 ounces pork tenderloin
1/4 cup Pietro Ginger Dressing and Marinade
For the salad:
5-6 cups finely cut cabbage
5 green onions, sliced diagonally
1 green pepper, sliced thinly
4-6 tablespoons Pietro Ginger Dressing and Marinade
Optional Ingredients:
1 1/2 cups bean sprouts:
1 cup sliced water chestnuts
Directions:
Trim tenderloin and place in Ziploc bag with marinade. Marinate overnight in refrigerator. When you are ready to grill, remove the tenderloin from the refrigerator and let it come as close to room temperature as possible.
Grill the tenderloin over a medium-hot fire, carefully tucking thin end under and turning the tenderloin to grill evenly. Grill to desired doneness or until meat thermometer inserted in thickest portion read 145 degrees. Remove from heat and let while you plate the salad.
Assemble salads, layering cabbage, bean sprouts (if using), green pepper, green onion, and water chestnuts.
Slice thin medallions of the pork tenderloin and place 4 or 5 slices atop each of the salads. Finish with 1 tablespoon Ginger Dressing on each salad—or more, if desired.
Serves 4 to 6.
Grilled Radicchio Salad With Gorgonzola Pear Riesling
Ingredients:
2 heads radicchio, quartered
extra virgin olive oil
salt and pepper
4 heirloom tomatoes, cut into wedges
4 strips apple wood smoked bacon, cooked and crumbled
1 jar Vino de Milo Gorgonzola Pear Riesling dressing
Directions:
Heat grill to high heat. Toss radicchio with salt, pepper, and olive oil. Grill, cut side down, about 1 minute. Grill other cut side. Place grilled wedge on chilled plate and surround with tomato. Sprinkle bacon and dressing over each wedge.
Serves 8.
Gruyère Salad
Ingredients:
1 pound Gruyère in thin julienne strips
1/4 cup French dry white wine (Macon or Chardonnay)
1/4 pound mache (watercress or arugula leaves)
3 tablespoons cold water
Vinaigrette sauce:
4 shallots, peeled and chopped
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons corn oil
salt and pepper to taste
Directions:
Marinate Gruyère in white wine for one half hour at room temperature. Then mix well with vinaigrette.
Just before serving toss with salad greens and add additional pepper to taste.
Halloumi, Beet, Orange, and Baby Green Salad With Orange Dressing
Ingredients:
1 pkg (7-10oz/200-300gm)Halloumi cheese
2 large pre-boiled beets
2 oranges
Salt, freshly ground black pepper
4 cups mixed baby salad greens
For the Dressing:
1 tablespoon orange zest
2 tablespoons orange juice
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped mint leaves
Directions:
Cut the Halloumi cheese into 1/4-inch slices. Pat dry with paper towel.
Finely slice the beets into paper-thin slices. Grate the zest of 1 orange and remove the rind of both oranges, holding them over a bowl. Loosen the sections by cutting between the fruit and the membrane. Save the zest and juice for the dressing.
Place the sliced beets, orange segments, and baby greens in a large bowl.
To make the dressing, put all the ingredients in a small jar, close tightly and shake well.
Just before serving pour the dressing on the salad and toss well.
Heat a heavy large skillet over medium-high heat. Add the Halloumi cheese slices and fry, without adding any oil, until golden, 1-2 minutes each side. Arrange fried Halloumi on top of
salad. Serve immediately.
Serves 4-6.
Harissa Aioli
Ingredients:
2 egg yolks
1/2 tablespoon Dijon mustard
3/4 tablespoon minced garlic
1/8 cup lemon juice freshly squeezed
1/8 cup Mustapha’s harissa paste
1/4 tablespoon cumin, ground
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 quart Mustapha’s olive oil
Directions:
Combine all ingredients, except oil, in food processor and process on high 1 minute, until thick. While motor is running, slowly add oil in a thin stream, and continue to add until entirely emulsified. Scrape down the sides at least 1 or 2 times.
Adjust consistency with water or more lemon juice, and adjust seasoning if needed.
Honey Coleslaw
Ingredients:
1 head green cabbage shredded
1 medium green pepper diced
1/2 cup red pepper diced
1/2 cup mayonnaise
1/3 cup light colored honey (sage, clover, fireweed)
2 tablespoons apple cider vinegar
1/2 teaspoon each of salt, mustard seed, celery seed
1/4 teaspoon pepper
Directions:
Toss cabbage and peppers in large bowl, set aside. Combine all ingredients and mix with cabbage; refrigerate overnight.
Honey Dijon Dressing
Ingredients:
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Directions:
Combine all ingredients in a small bowl; mix well. Set aside.
Makes 4 servings.
Honey Mustard Vinaigrette
Ingredients:
1 tablespoon Dijon mustard
1 tablespoon Chestnut Honey
1 clove garlic
6 tablespoons Cider Vinegar with Honey
1/2 cup Walnut Oil
Directions:
In the bowl of a food processor, puree mustard, honey, and garlic until garlic is finely minced. With processor running, add vinegar. Then, slowly drizzle in Walnut Oil to emulsify.
Makes 1 cup.
Note: If your desire a milder walnut flavor, substitute 1/4 cup olive oil for as much walnut oil.
Use on salads or as marinade for chicken or pork.
Honey Orange Dressing
Ingredients:
1/2 cup plain yogurt
1/4 cup orange blossom honey
1/4 cup mayonnaise
3/4 teaspoon grated orange peel
1/4 teaspoon dry mustard fresh
3 tablespoons orange juice
1 1/2 teaspoons apple cider vinegar
Directions:
Whisk together all ingredients except the last two. Slowly add the orange juice and vinegar. This is a wonderful salad dressing for green or Greek salad.
Honey Poppy Seed Salad Dressing
Ingredients:
3/4 cup mayonnaise
1/3 cup honey
2 tablespoons poppy seeds
1 tablespoon Dijon-style mustard
Directions:
Whisk together ingredients and refrigerate until ready to use.
Makes 1 1/3 cups.
Horseradish Vinaigrette
Ingredients:
1/4 cup red wine vinegar with raspberry
1 tablespoon horseradish
1/2 cup Carli Extra Virgin Olive Oil
salt and pepper
Directions:
In a food processor, blend red wine vinegar and horseradish. With food processor running, slowly drizzle in extra virgin olive oil to emulsify.
Season with salt and pepper to taste.
Makes 3/4 cup.
Use on salads or as marinade for fish or chicken.
Hot Frantal Emmental Potato Salad
Ingredients:
3 cups cooked potatoes, sliced
1 cup Emmental or Finlandia Lite Swiss julienned
1/2 cup minced scallions, including the green part
1/4 cup minced fresh dill weed or 1 tablespoon dried
1/2 teaspoon salt
1/4 cup chopped peanuts
1 cup dairy sour cream
2-3 tablespoons fine breadcrumbs
2-3 tablespoons melted butter or margarine
Directions:
Toss lightly together the julienned Emmental, scallions, dill weed, salt, and peanuts.
In a medium casserole arrange layers of potatoes, cheese mixture, dabs of butter, and sour cream to cover. Repeat the layers, ending with potatoes. Blend the grated cheese, crumbs, and melted butter together and spread over the top.
Bake in a 375 degree oven for 30-40 minutes or until well browned.
Serves 6.
Hot Swiss Potato Salad
Ingredients:
3 cups cooked potatoes, sliced
1 cup Frantal Emmental or Jarlsberg, julienned
1/2 cup minced scallions, including the green part
1/4 cup minced fresh dill weed or 1 tablespoon dried
1/2 teaspoon salt
1/4 cup chopped peanuts
1 cup dairy sour cream
2-3 tablespoons fine breadcrumbs
2-3 tablespoons melted butter or margarine
Directions:
Toss lightly together the julienned cheese, scallions, dill weed, salt, and peanuts. In a medium casserole arrange layers of potatoes, cheese mixture, dabs of butter and sour cream to cover. Repeat the layers, ending with potatoes.
Blend the grated cheese, crumbs, and melted butter together and spread over the top.
Bake in a 375 degree oven 30-40 minutes or until well browned.
Serves 6.
Inca Quinoa Salad With Sun-dried Tomatoes
Ingredients:
1/4 cup extra virgin olive oil
1 teaspoon minced garlic
1 small shallot, finely chopped
1 small jalapeno or Serrano chile, seeded and finely chopped
4 sun dried tomatoes, julienned
1 teaspoon curry powder
1 1/2 cups cooked quinoa (see note)
1 small cucumber, peeled, seeded, and diced
2 tablespoons finely chopped cilantro
1 tablespoon freshly squeezed lime juice
About 12 Belgian endive leaves (from 2 Belgian endives)
Sea salt
Directions:
1. Heat olive oil in a small skillet over medium-high heat. Sauté the garlic, shallot, and chile for 1 minute, or until soft. Add the sun-dried tomatoes and curry powder; cook for 2 minutes more, stirring frequently. Remove from heat and let cool.
2. Combine the cooked quinoa, sun-dried tomato mixture, cucumber, cilantro, and lime juice in a large bowl and lightly toss. Spoon the quinoa mixture into the endive leaves and transfer to a platter. Season with sea salt and serve.
Note: To cook quinoa, place 1/2 cup quinoa in a fine-mesh sieve; rinse and drain well. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook until all of the water is absorbed, about 15 minutes. The quinoa is done well when all of the grains have turns from white to transparent, and the spiral-like germ of the grain is visible. This proportion will yield 1 1/2 cups cooked quinoa.
Make Ahead Tip: Quinoa can be cooked a day ahead and stored, covered, in the refrigerator until ready to use.
Serves 4.
Insalata di Fromaggio
Ingredients:
1/2 pound Parmigiano Reggiano, thinly sliced
1 roasted pepper cut lengthwise into strips
2 ounces chopped green olives
1 cup diced hearts of palm or celery hearts
2 tablespoons Olio Carli Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste
Directions:
Combine all ingredients, toss, and serve.
Serves 4 to 6 people.
Jarlsberg Chef's Salad
Ingredients:
8 ounces Jarlsberg
1 clove garlic, halved
6 cups torn lettuce
3 cups torn romaine
6 ounces cooked ham
6 ounces cooked chicken
4 hardboiled eggs, sliced
3 medium tomatoes, cut into wedges
2 small green peppers, diced
salad dressing, your choice
Directions:
Rub 6 large individual salad bowls with the cut surface of garlic clove; discard garlic. Place torn lettuce and romaine in the salad bowls. Cut Jarlsberg, ham, and chicken into julienne strips. Arrange Jarlsberg, meats, eggs, tomatoes, and green peppers in distinct piles over the greens. Serve with your choice of salad dressing.
Serves 6.
Jarlsberg Lite Chef's Salad
Ingredients:
8 ounces Jarlsberg Lite
1 clove garlic, halved
6 cups torn lettuce
3 cups torn romaine
6 ounces cooked ham
6 ounces cooked chicken
4 hardboiled eggs, sliced
3 medium tomatoes, cut into wedges
2 small green peppers, diced
salad dressing, your choice
Directions:
Rub 6 large individual salad bowls with the cut surface of garlic clove; discard garlic. Place torn lettuce and romaine in the salad bowls. Cut Jarlsberg, ham, and chicken into julienne strips. Arrange Jarlsberg, meats, eggs, tomatoes, and green peppers in distinct piles over the greens.
Serve with your choice of salad dressing.
Serves 6.
Jasmine Rice Salad
Ingredients:
2 cups raw Lowell Farms Jasmine Rice (white), cooked
1 sweet red pepper, chopped
1 green pepper, chopped
1 medium purple onion, chopped
6 green onions, chopped
1 small can chopped black olives
1/4 cup parsley, chopped
1 tablespoon dried dill weed
1 tablespoon garlic salt
1 tablespoon course ground black pepper
Vinaigrette
2 tablespoons Dijon mustard
1/2 cup oil
8 tablespoons tarragon vinegar
2 tablespoons sugar
1 lemon, squeezed
Directions:
Cook Jasmine Rice according to directions. Combine with chopped vegetables and spices. Mix vinaigrette and toss over salad. Add seasonings to taste.
Keeps several days in the refrigerator. Vinaigrette can be made the night before, covered, and stored in the refrigerator or freezer.
Serves 10.
Jicama Salad
Ingredients:
1 jicama, julienned
8 ounces carrot, julienned
1 red bell pepper, julienned and charred
1 yellow bell pepper, julienned and charred
6-8 leaves of cilantro
1 bottle C.H.E.F.’s Thai Citrus Dressing
Directions:
In a bowl, combine the Jicama, carrots, cilantro, and bell peppers. Pour C.H.E.F. Thai Citrus Dressing over vegetables and toss well..Set aside until time to serve.
John’s Greek Village Salad
Ingredients:
4 medium tomatoes, cored and cut into 1-inch wedges
1 cup pitted Kalamata olives
2 medium cucumbers, unpeeled, cut into 1/2-inch rounds
1 medium red onion, thinly sliced
1 tablespoon capers, rinsed and drained
1 tablespoon fresh oregano leaves
1 cup shredded romaine lettuce
1 cup diced red and yellow bell peppers, seeds and membranes removed
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
6 ounces feta cheese, cubed
Sea salt and freshly ground pepper
Directions:
In a large bowl toss together the tomatoes, olives, cucumber, onion, capers, oregano, lettuce, and peppers. Drizzle the salad with olive oil, lemon juice, and vinegar, and toss until all ingredients are evenly coated. Sprinkle with feta cheese and season with salt and pepper to taste.
Serves 4.
Marsha's Blue Cheese Salad Dressing
Ingredients:
2/3 cup Olio Carli Extra Virgin Olive Oil
1/3 cup red wine vinegar
4 ounces Atalanta Blue Cheese
1/16 teaspoon dry mustard
1 teaspoon salt (to taste)
freshly ground pepper, to taste
Directions:
Whisk ingredients together in a medium bowl. Spoon well-blended mixture over salad.
Makes 6 servings.
Matcha Green Tea Dipping Sauce
Ingredients:
2 teaspoons Nirmala's Kitchen Japanese Matcha
2 tablespoons warm milk
8 tablespoons mayonnaise
4 tablespoons yogurt
Directions:
In a small bowl mix the matcha with warm milk until it's smooth. Whisk in the mayonnaise and yogurt until smooth; chill in the refrigerator until ready to serve.
Mesclun Salad With Roasted Chèvre
Ingredients:
4 slices of French or Italian bread, cut 1/2-inch thick
1 garlic clove, cut in half
3 ounces goat cheese cut into 4 rounds
1 tablespoon extra virgin olive oil
4 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves
freshly ground black pepper
1 pound mesclun
1/2 cup of your favorite vinaigrette
Directions:
Lightly toast the bread in a toaster or under a broiler. Rub the top side of the toast with the garlic clove.
Place a round of goat cheese on the toast, top with a sprig of thyme, a grinding of black pepper, and drizzle with the olive oil.
Set the toasts on a small baking sheet and broil about 6 inches from the heat for 3 to 5 minutes, until the cheese is soft.
In a medium mixing bowl mix the greens and half the vinaigrette, tossing to combine well.
Divide the greens among 4 plates, and top with the goat cheese toast.
Serve the remaining dressing on the side.
Serves 4.
Minus 8 Blue Cheese Dressing
Ingredients:
1 tablespoon Minus 8
1/4 cup blue cheese, crumbled (Paladin Blue works very well)
3 tablespoons sour cream
2 tablespoons mayonnaise
3 tablespoons olive or canola oil
1 teaspoon Dijon mustard
1 shallot, finely chopped
1 small clove of garlic, crushed, optional
Salt and pepper to taste
Directions:
Blend all the ingredients until smooth. Make this dressing a day ahead for best flavor.
