4 pounds asparagus mustard vinaigrette (recipe follows) Snap off and discard tough ends of asparagus. In a 6 to 8-quart pan, bring about 3 quarts of water to a boil over high-heat. Add asparagus and cook, uncovered, until just tender when pierced, 3 to 5 minutes. Drain and immediately immerse in ice water. When cool, […]
Category: Salads
Cut persimmons into thin slices and remove the seeds. Finely shred Chinese cabbage. Make a dressing of rice wine vinegar, a little Asian sesame oil and peanut oil and toss with the cabbage. Add persimmons and toasted sesame seeds.
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Black Bean and Salsa Salad
1 can (12-oz) S&W Sweet n’ Natural Corn, drained 1 can (15-oz) S&W Black Beans, rinsed and drained 1 1/2 cups chopped celery 1/2 cup chopped green onion 1/4 cup chopped cilantro 1 can (14-oz) S&W Ready-Cut Salsa 1/4 cup S&W Vintage Lites Red Wine Vinegar Dressing In a large bowl, combine first 5 ingredients; […]
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Caesar Salad
Dressing: 1/2 cup olive oil 3 garlic cloves 2 Tbsp lemon juice 4 anchovy fillets salt to taste 2 Tbsp cold water Salad: 2 heads Romaine lettuce 2 cups crisp golden croutons, about 1/2-inch square 1/2 cup grated Parmesan cheese The Dressing: Put the olive oil and garlic in a blender or a food processor […]
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Fuyu and Avocado Salad
Fuyu persimmon avocado watercress or young mixed greens lime juice minced cilantro Peel, seed and thinly slice a Fuyu persimmon. Peel an avocado and slice lengthwise. Arrange the slices on a bed of crispy watercress or young mixed greens. Drizzle with lime juice and sprinkle with a little minced cilantro.
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Fuyu Persimmon and Melon Salad
1 cup chopped persimmon 2 cups diced melon fresh lemon juice arugula or butter head lettuce Combine persimmon and melon. Drizzle with fresh lemon juice and serve on a bed of young arugula or butter head lettuce.
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Tri-Color New Zealand Salad
4 kiwis 1 large tomato 1 cucumber 2 avocados fresh basil sprigs (for garnish) juice of 1 orange (1/2 cup) 1 tsp balsamic vinegar 1/2 tsp Dijon mustard Wash and trim ends from kiwis. Cut into 1/4-inch slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados. Arrange ingredients equally on 4 salad plates. […]
1 pound asparagus (medium-size stalks) 6 Tbsp olive oil 1 Tbsp minced garlic 12 ounces fettucine 1 (7-ounce) can albacore tuna, drained and flaked 12 kalamata olives, pitted and sliced 1 cup Italian parsley leaves 3 – 4 Tbsp fresh lemon juice, or more to taste 1 tsp dried leaf oregano salt and freshly ground […]
While everyone seems to know that corn is at its best eaten just after it’s picked, it’s barely appreciated that arugula is just as fragile; its bright nuttiness turns stale after a day or so. Tomatoes can keep a little longer, but don’t refrigerate them, just choose a cool spot to store them. 1 dozen […]
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New Old-Fashioned Potato Salad
That makes enough for a crowd. 6 pounds Russet potatoes, cut in half 1/4 cup apple cider vinegar 2 cups diced celery 2 cups diced dill pickles 1 cup diced sweet red onion 1/2 cup minced parsley 1 cup mayonnaise 1 cup plain nonfat yogurt 4 Tbsp pickle juice 1 tsp salt 1 tsp coarsely […]
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German-Style Potato Salad
2 1/2 pounds thin-skinned potatoes 1/3 cup chopped green onions, white part only 1/4 cup minced parsley 1 chicken bouillon cube dissolved in 1/4 cup hot water 1/4 cup corn or safflower oil 3 Tbsp white wine vinegar 2 Tbsp coarse German-style mustard 1/2 tsp dill weed 1/2 tsp brown sugar 1/2 tsp salt 1/2 […]
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Russian Potato and Salad
2 pounds small new potatoes 8 green onions, thinly sliced 4 Tbsp chopped fresh dill 3 garlic cloves, chopped 1/2 cup mayonnaise 1/2 cup sour cream 2 – 3 Tbsp capers juice of 1/2 lemon salt and pepper to taste Boil the potatoes until just well and let cool until you can handle them. Cut […]
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French Potato Salad
2 pounds small russet potatoes 1/4 cup dry white wine 1 Tbsp white-wine vinegar 1 Tbsp fresh lemon juice 1 tsp Dijon mustard 1/2 tsp salt 1/4 tsp white pepper 1/4 cup olive oil 2 Tbsp finely chopped green onions 2 Tbsp finely chopped fresh parsley Scrub the potatoes and drop them into a saucepan […]
8 1/2 pounds small red potatoes, scrubbed 15 slices bacon, cooked, drained and crumbled 20 scallions, thinly sliced 1/2 cup plus 2 Tbsp Dijon mustard 5 Tbsp white wine vinegar 1 cup olive oil 5 tsp kosher salt, plus more to taste Freshly ground pepper to taste 1/4 cup chopped fresh tarragon 1/2 cup chopped […]
4 cups green beans, cleaned, trimmed and blanched 1/2 cup walnuts, toasted 3 cups mushroom, quartered and blanched 1 cup white onions, diced 1/2 cup champagne vinegar 1 cup olive oil salt and pepper Toss all of the ingredients together and chill. Adjust the seasonings to taste.
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Red Potato and Smoked Salmon Salad
red potatoes, unpeeled olive oil wine vinegar scallions, minced capers salmon chunks baby greens Boil unpeeled red potatoes until tender, then slice. Make a dressing with olive oil, wine vinegar, minced scallions and capers; gently toss the potatoes in it while still warm. Let cool. Place over mixed baby greens and top with chunks of salmon.
Chunks of crunchy sweet persimmon and shredded, mild cabbage are tossed with a rice vinegar dressing and toasted sesame seeds to make this fall salad. Its tart and tangy flavor makes it a good accompaniment for spicy barbecued meats. 2 Fuyu persimmons, cut into 1/2 inch cubes 1 head Chinese Napa cabbage, finely shredded, about […]
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Warm Chicken Salad
Enjoy a warm chicken salad on a cool Fall afternoon…a perfect match with a half bottle of your favorite wine! Cheers! 1 small red onion, thinly sliced into rings 1/2 head romaine lettuce 1/2 head red-leaf lettuce 4 large chicken breast, boned and skinned 1 Tbsp minced fresh thyme salt and pepper to taste 1/3 […]
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Spicy Tahini Chicken Salad
1/4 cup chopped onion 1 clove garlic, minced 1 tsp sesame oil 2 Tbsp chopped lemon grass 1 tsp Oriental chili paste 2 tsp soy sauce 2 tsp freshly grated ginger 1/2 tsp each ground cumin and coriander 1/4 cup tahini 1 cup yogurt 4 boned chicken breast Saute onion and garlic in sesame oil […]