Category Archives: Salads

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.

GREEN BEAN AND ROASTED PEPPER SALAD

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This recipe is directional more than specific ingredients and quantities.

 For four persons:

Drop ½ pound of haricot verts into boiling water.  Cook for about 5-7 minutes.  Drain and cool beans.  When just warm, mix with 2-3 T. vinaigrette dressing.   When beans have marinated several hours, divide into four “piles” on four salad plates.  Lay over the top of each pile, two pieces of roasted red pepper (I just buy them in the jar, but you can, of course, use ones you roast yourself).  Place a dollop (about 3 T.) of garlic boursin cheese on top of the roasted red pepper.  Sprinkle the cheese with a mixture of fresh chopped herbs (I use basil, parsley, and thyme).  Scatter 6-7 Kalamata olives around the bean pile.  Very tasty mix of flavors and very colorful.

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

TARRAGON TOMATO SALAD

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  • ½ cup parsley chopped fine

  • 1 T. fresh tarragon chopped fine

  • 1 medium clove garlic

  • 1 egg

  • ½ cup oil

  • 3 T. red wine vinegar

  • ½ t. salt

  • Pinch of sugar

  • Pepper to taste

  • Sliced tomatoes

Chop parsley, tarragon and garlic in food processor.  Add egg, oil, vinegar, salt,
sugar, and pepper.  Pour over fresh sliced tomatoes.

TOMATO SALAD FROM PARIS – SERVES 4

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This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.

SEVEN LAYER SALAD

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  • 1 # spinach

  • 6 hard boiled eggs chopped

  • 1 # bacon

  • 1 box thawed frozen peas

  • 1 head of lettuce shredded

  • 1 layer (2 cups) grated Swiss cheese

  • 1 cup mayonnaise + 1 cup Miracle Whip mixed

Layer all ingredients in order then spread with mayo and miracle whip

 

ITALIAN SALAD

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  • 6 quarts mixed greens: Romaine, Bibb, and escarole
  • 1 small bunch parsley chopped
  • 2 jars marinated artichoke hearts drained (but save oil)

Toss above with:

  • 1 cup + 2 T oil (use artichoke oil)

  • 1/3 cup red wine vinegar

  • 1 t. dry mustard

  • 2 t salt 

Mix above in a jar and shake vigorously.

ELEGANT SALAD FROM KITTY STOREN

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  • 1 head Romaine lettuce

  • 1 head Bibb lettuce

  • 1 tomato peeled and chopped

  • 1 14oz can hearts of palm

  • 1 14 oz can artichoke hearts

Serve with Lemon-Mustard Dressing

  • 6 t. oil

  • 2 ½ T. lemon juice

  • 1 t. sugar

  • 1 t. salt

  • ½ t. pepper

  • ½ t. Dijon mustard

  • 1 small garlic clove