Category Archives: Salads

CAESAR SALAD DRESSING

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  • 1 egg

  • ¾ cup olive oil

  • ¼ cup lemon juice

  • 1 t salt

  • ½ t pepper

  • 4 t Worcestershire sauce

  • ¼ cup parmesan cheese

Break egg into food processor.  Add oil slowly through top.  Add remaining ingredients.

ASIAN CABBAGE SALAD

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  • 2 bunches of Chinese cabbage

  • 3-4 green onions chopped

  • 2 packages of Ramon noodles

  • 2 t. sesame seeds

  • 1 -1 ½ cups slivered almonds

  • ½ cup butter

  • ½ cups sugar

  • ¼ cup white vinegar

  • ¾ cup oil

  • 1 T soy sauce

Shred cabbage and mix with green onions.  Brown noodles, sesame seeds, and almonds in butter.  Mix noodle mix with cabbage.  Mix sugar, vinegar, oil and soy
sauce.  Wisk well.  Pour over cabbage.

BEAN AND FENNEL SALAD

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  • 3 cups of cooked white beans

  • 1 tomato diced

  • 1 cucumber seeded and diced

  • 1 fennel bulb diced

  • 2 carrots diced

  • 2 T basil chopped

  • 2 T parsley chopped

  • 3 T olive oil

  • 3 T balsamic vinegar

  • 1 clove garlic minced

  • ¼ cup pine nuts toasted

  • 1 t. kosher salt

  • ½ t pepper

  • Shaved parmesan cheese

Mix all together

ARUGULA SALAD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes.  Transfer to paper towels to drain.  Wisk oil and
lemon juice in a small bowl.  Season dressing with salt and pepper.  Place
arugula and olives in medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta slices and Parmesan shavings.  THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.