Recipe courtesy of Melissa d”Arabian from Food Network
Ingredients:
Directions:
Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
How to Make It
Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.
Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema.
From Love & Lemons
Ingredients
3 beets (medium sized, any variety, can used a mix of red and golden beets)
a small drizzle of olive oil, for roasting beets
beets
1 pear (ripe, chopped into 1/2 inch pieces)
1/4 cups walnuts (toasted)
1/4 cups feta cheese crumbled (or more)
3 handfuls salad greens (your choice)
1/4 to 1/2 cups cooked quinoa (optional, for a heartier salad)
micro sprouts for garnish (optional)
2 tablespoons walnut oil
a drizzle of balsamic vinegar
a drizzle of honey
salt & pepper
Instructions:
Preheat oven to 350 degrees fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2 inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
(optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside. If you’re not familiar with how to cook quinoa, I like this method.
Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).
Elise grew up spending lots of time with our family, and shared many meals as we gathered for dinner. She revealed years later that my apple salad was one of her favorites!
Recipe from the Creme de Colorado Cookbook published in 1987.
8 servings
Ingredients
1 Red Delicious apple, cored and diced (1/4 inch)
1 Golden Delicious or Granny Smith apple, cored and diced (1/4 inch)
1/2 cup seedless raisins
1/2 cup golden raisins
1/2 cup chopped celery, diced (1/4 inch)
1/2 cup cubed Cheddar cheese
1/4 cup chopped macadamia nuts
juice of 1 orange
8 ounces vanilla yogurt
ground cinnamon
Directions
In a medium bowl, combine apples, raisins, celery, cheese, and nuts. Blend orange juice in yogurt. Pour over salad and toss well. Sprinkle cinnamon on top.
Taken from an old newspaper clipping featuring the California Pizza Kitchen Cookbook.
Makes 4 entree, or 8 appetizer servings.
Herb-Mustard Vinaigrette:
1 tsp minced fresh garlic
2 tsp minced fresh shallot
2 Tbsp Dijon mustard
1 1/2 tsp dried oregano
2 tsp dried parsley
1/2 tsp ground black pepper
1/4 tsp kosher salt
1/4 cup red-wine vinegar
3/4 cup EVOO (extra virgin olive oil)
3 Tbsp finely grated Parmesan cheese
Salad ingredients:
1/2 head iceberg lettuce, cleaned, trimmed, and chopped into 1/3-inch wide strips
1/2 head romaine lettuce, cleaned, trimmed and chopped into 1/8-inch wide strips
12 large leaves of basil chopped into 1/16-inch wide strips
2 cups (1/3 pound) dry Italian salami, cut into thin strips
3 cups (2/3 pound) shredded mozzarella cheese
1 cup chopped garbanzo beans
4 cups (2 pounds) ripe tomatoes, diced 1/2 inch
2 cups (2/3 pound) turkey breast, diced 1/2-inch
2 Tbsp chopped scallions, 1/2-inch piece
To make the vinaigrette dressing:
Whisk together all ingredients except oil and Parmesan cheese. Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside.
To make salad:
Toss lettuces, basil, salami, cheese, garbanzos, tomatoes and turkey together in a large mixing bowl. Toss lightly with vinaigrette to taste; may serve additional vinaigrette alongside. Garnish with chopped scallions.
Courtesy of Fine Cooking Aug/Sept 2015
Serves 4
3 Tbsp. chopped fresh basil
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh flat-leaf parsley
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 red bell peppers, seeded and quartered
2 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick
2 small zucchini, sliced on a sharp diagonal 1/2 inch thick
2 ears of corn, husked
1 cup cherry tomatoes preferably a mix of colors, halved
2 scallions, thinly sliced on a diagonal
Flakey sea salt (optional)
Directions:
Brush the peppers, squash, zucchini, and corn with 1 Tbsp. oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks. 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle with the vinaigrette.
Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbsp. oil and 1 Tbsp. basil. Season with salt and gently toss. Spoon the corn and tomato mixture over the other vegetables. Sprinkle with the scallions and sea salt, if using, and serve.
May be served with Summer Skirt Steak
Classic wedge salad with a few twists. Recipe from the Tasting Table Test Kitchen
Serves 4
Ingredients
1 cup canola oil
3 large shallots, thinly sliced (2 cups)
Kosher salt, to taste
1/2 cup buttermilk
1/2 cup creme fraiche
1/4 cup mayonnaise
1 tsp. freshly ground coarse black pepper, plus more to taste
1 tsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
4 ounces mild blue cheese, crumbled.
1 pint cherry tomatoes, halved
1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges
1/4 pound bacon, crisped and finely crumbled
2 Tbsp. finely chopped chives
1/4 cup tarragon leaves
2 Tbsp. olive oil.
Directions
1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.
2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.
3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.
4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.
Serves: Serves 4
Ingredients:
Procedures:
Long, straight-sided summer squashes like green and yellow zucchini look like wide ribbons when shaved for this salad. A rest in a garlicky vinaigrette renders them supple, so they can be tossed with arugula and shavings of salty cheese.
Preheat the oven to 350°
FOR THE SALAD
4 cups arugula
1 cup steamed and chilled french green beans (cut in half)
1 cup sliced english cucumber
2 green onions (sliced thin)
1 avocado (diced)
1/4 cup raw pepitas (optional)
1 oz goat cheese (optional)
FOR THE VINAIGRETTE
sea salt & pepper (to taste)
1/2 teaspoon french dijon mustard
1/2 teaspoon ground coriander
2 tablespoons white wine vinegar
2 tablespoons avocado oil
4 tablespoons EVOO
1 tablespoon chopped basil
To prepare the vinaigrette:
In a mason jar (with screw top lid), add ingredients in the order listed above. Shake it, baby!
To prepare the salad:
In a large bowl, combine all ingredients, adding avocado and goat cheese as final ingredients. Toss gently with vinaigrette. Top with pepitas and serve.
