Salads

Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak

August 22, 2011

Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak

An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.

INGREDIENTS

1 Large New York Strip Steak

2 Portobello Mushrooms (Stems Removed)

3 Cups Arugula (Remove Stems, Wash & Spin Dry)

2 Tomatoes (Cored & Cut Into Wedges)

Balsamic Vinaigrette

1 Teaspoon Minced Garlic – Divided

5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons

2 Tablespoons Balsamic Vinegar

1 Teaspoon Lemon Juice

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.

In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.

Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2

Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil

August 17, 2011

Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil

A simple pasta dish that offers a winning summertime combination of tomatoes, corn, basil and fresh mozzarella. It is great for any backyard food affair because it goes with just about everything. Dress this salad just before serving as the pasta absorbs the dressing and you may need additional lemon juice or oil.

INGREDIENTS

1 Pound Penne Pasta

1 Tablespoon Salt

1 ½ Cups Fresh Corn

1 Tablespoon Olive Oil

1 ½ Cups Fresh Mozzarella (Cut Into Tiny Cubes)

4 Tomatoes (Cored & Diced)

Zest From 1 Lemon

1 Cube Basil Leaves (Rinsed & Dried)

Dressing

3 Tablespoons Fresh Lemon Juice

1 Tablespoon Aged Red Wine Vinegar

1 Teaspoon Finely Minced Garlic Clove

1/3 Cup Olive Oil

1 Tablespoon Olive Oil For Pasta

½ Teaspoon Salt

Bring the water to a boil and add 1 tablespoon salt. Add the pasta. About two minutes before the pasta is done add the corn. Continue cooking until the pasta is al dente. Drain both the pasta and corn. DO NOT rinse. Add 1 tablespoons olive oil to the cooling pasta to keep from sticking. Shake to distribute the oil and set aside to cool.

To make the dressing, whisk together the lemon juice, vinegar, garlic, olive oil and salt. Before serving, combine the pasta and corn with the fresh mozzarella, tomatoes and lemon zest. Mix in the dressing and gently slice the basil into thin strips and add to the salad. Serve immediately. Serves 10

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

August 13, 2011

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

INGREDIENTS

1 ½ Pounds Haricot Verts

2 Cups Cherry Tomatoes

½ Cup Sliced Toasted Almonds

2 Thinly Sliced Shallots

3 Tablespoons Fresh Lemon Juice

3 Minced Garlic Cloves

1/3 Cup Olive Oil

¼ Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

¾ Cup Crumbled Goat Cheese

Steam the beans over boiling water for 2 minutes. Remove immediately and plunge into an ice bath to stop the cooking process. Drain well and lay on paper towels to further dry. In a large serving bowl combine beans, tomatoes and toasted almonds. In a small bowl combine shallots, vinegar, lemon juice, garlic, salt, pepper and olive oil. Whisk well and pour over haricot vert mixture. Gently combine and top with goat cheese. Serve at room temperature. Serves 6

**To Toast Almonds – Toast In A 400° F. Oven On A Cookie Sheet For 4 Minutes.

Heirloom Tomato Salad

August 8, 2011

Heirloom Tomato Salad

Never refrigerate tomatoes as the cold temperature dulls the flavor and changes the texture.

INGREDIENTS

1 Small Sliced Very Thin Red Onion

¼ Cup Red Wine Vinegar

¼ Cup Extra Virgin Olive Oil

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Black Pepper

3 Pounds Quartered Mixed Color Heirloom Tomatoes

½ Cup Chopped Chiffonade Basil

½ Cup Shaved Ricotta Salata

In a serving bowl, combine vinegar, salt and pepper. Add the olive oil and sliced red onion. Combine and let stand for 30 minutes at room temperature. This will soften the onion. Combine the chopped basil and top with shaved cheese and serve. Serves 6

Victoria’s Classic Potato Salad

July 4, 2011

Victoria’s Classic Potato Salad

There are many versions of potato salad both family varieties and ethnic varieties.  Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients.  This accounts for regional potato salad variations in the U.S.  Potato salad became popular in the second half of the 19th century.  Cold potato salads evolved from British and French Recipes.  Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes. 

INGREDIENTS

2 Pounds Peeled & Diced Potatoes

½ Cup Mayonnaise

2 Tablespoons Cider Vinegar or Malt Vinegar

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

1 Cup Finely Diced Celery

½ Cup Finely Chopped Onions

½ Cup Chopped Hard Boiled Eggs

2 Tablespoons Freshly Chopped Chives

Place the potatoes in a large pot of water.  Bring to a boil over high heat.  Cook the potatoes for 15 minutes until they are tender.  Drain the potatoes and set aside.  In a large bowl combine the mayonnaise, vinegar, salt and pepper.  Add the potatoes, celery, onions, hard boiled eggs and chives.  Toss and coat thoroughly.  Serve immediately or refrigerate for at least 2 hours.  Serves 6

Favorite Taco Salad

June 21, 2011

Favorite Taco Salad

There are many variations of the taco salad.  Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce.  The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken.  The salad also may have a base of refried beans on the shell before the lettuce is added.  Here is my recipe for taco salad.

INGREDIENTS

Dressing:

¼ Cup Fresh Lime Juice

½ Cup Chopped Fresh Cilantro

1 Teaspoon Sugar

1 Tablespoon Chili Powder

¼ Teaspoon Ground Cumin

½ Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

½ Cup Olive Oil

Beef:

1 Chopped Medium Onion

4 Finely Chopped Garlic Cloves

2 Fresh & Finely Chopped Serrano Chiles

1 Tablespoon Chili Powder

2 Teaspoons Ground Cumin

2 Tablespoons Olive Oil

1 ½ Pounds Ground Sirloin

8 Ounces Tomato Sauce

½ Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

Salad:

1 Large Avocado

1 Thinly Sliced Head Iceberg Lettuce

1 Chopped Large Tomato

1 ½ Cups Grated Extra-Sharp Cheddar Cheese

6 Ounces Sliced & Pitted Black Olives

15 to 19 Ounces of Black Beans (Drained & Rinsed)

To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper.  Next add the oil in a stream while whisking.  Whisk until emulsified. 

To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat.  Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes.  Stir occasionally and break up any lumps.  Cook until meat is no longer pink and then spoon off any excess fat from the skillet.  Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes.  Remove from heat. 

Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces.  Spread the lettuce over bottom of a shallow 4 quart dish.  Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives.  Drizzle the dressing over the salad and serve.  Serves 6

Thai Noodle Salad With Sliced Beef

June 16, 2011

Thai Noodle Salad With Sliced Beef

I love this salad.  It is easy to make and not too heavy.

INGREDIENTS

12 Ounces of Boneless Rib Steak

1 ½ Tablespoons Fish Sauce

DRESSING FOR BEEF:

1 ½ Teaspoons Sesame Oil

1 Tablespoons Olive Oil

1 ½ Teaspoons Soy Sauce

SALAD:

6 Ounces Rice Vermicelli Noodles

½ Cup Mint Leaves

½ Cup Cilantro Leaves

10 Peeled & Thinly Sliced Asian Red Shallots

1 Cucumber Cut Into Strips

1 Ounce Trimmed Snow Pea Sprouts

DRESSING FOR NOODLES:

1 Teaspoon Chili Flakes (Dry Fried & Ground In Mortar & Pestle)

1 Tablespoon Palm Sugar

1 ½ Tablespoon Fish Sauce

2 Tablespoons Fresh Lime Juice

Mix the beef with the fish sauce and set aside.  Mix together the dressing ingredients for the beef.  Boil the noodles for 3 minutes.  Drain and run through cold water.  Toss the noodles with the salad ingredients.  Cook the beef on high heat for three minutes on each side.  Remove from heat and let rest for 5 minutes.  Slice thinly and toss with some of the beef dressing.  Combine the ingredients for the noodle dressing and toss with the noodles.  Place noodles on a serving plate and top with beef strips.  Drizzle with the remaining beef dressing.  Serves 6

White Bean Salad

May 27, 2011

White Bean Salad

INGREDIENTS

14 ½ Ounces of White Beans (If You Use Canned Drain, But Do Not Rinse)

2 Tablespoons Chopped Red Onion

2 Tablespoons Chopped Green Onion

1 Finely Chopped Carrot

3 Tablespoons Fresh Lemon Juice

2 Teaspoons Red Wine Vinegar

1 Tablespoon Olive Oil

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Pepper

Chop the onions and carrots.  Squeeze the lemon juice over the chopped onions and carrots and set it aside.  Combine all ingredients into a serving dish.  Chill in the refrigerator for 2 hours and the flavors will combine.  Serves 4

Greek Salad

March 1, 2011

Greek Salad

INGREDIENTS

1 Pound Ripe Tomatoes

1 Thinly Sliced Small Red Onion

1 Seeded & Sliced Green Bell Peppers

1 Sliced Small Cucumber

5 Ounces Cubed Feta Cheese

8 Black Olives

6 Tablespoons Extra Virgin Olive Oil

Pinch of Dried Oregano

Salt & Pepper to Taste

Cut the tomatoes into quarters lengthways and cut out the stalk pieces.  Cut the quarters into bite sized wedges and put in a medium sized bowl.  Add the onion, bell pepper, cucumber, feta cheese, olives, olive oil, oregano, salt and pepper.  Toss to coat with the olive oil and infuse with the oregano.  Keep at room temperature for at least 30 minutes before serving.  Serves 6

Tarragon & Shallot Vinaigrette Dressing

February 17, 2011

Tarragon & Shallot Vinaigrette Dressing

INGREDIENTS

1 Cup Extra Virgin Olive Oil

1/3 Cup Champagne Vinegar

2 Teaspoons Chopped Shallot

2 Teaspoons Chopped Fresh Tarragon

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

In a small bowl, combine the olive oil, vinegar, shallot, tarragon, salt and pepper.  Whisk to combine.  Refrigerate for two hours before serving.  Makes about 1 ½ cups

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