This is a refreshing salad with a bit of a twist.
- 2 Blood oranges
- 2 medium fennel, stalks discarded and bulbs halved lengthwise
- 1 1/2 tbsp. white wine vinegar
- pinch of salt
- small pinch of pepper
- 1/4 cup good quality olive oil
- 2 heads escarole (dark leaves discarded), pale yellow and green leaves torn into bite sized pieces
Grate finely enough zest from one orange to measure 1 tbsp.
Cut and peel skins from both oranges and separate the membranes from the orange segments. Cut the segments in half (1/2 inch pieces)
Cut out and discard the core of the fennel bulbs and cut crosswise into thin slices.
Whisk together the vinegar, all the zest, salt and pepper into a small bowl and add the oil in a steady stream, whisking until well combined.
Toss the escarole, fennel and blood orange segments in a bowl and combine the dressing well.
Serve with a great bread, glass of wine….ta da awesome time.
Iceberg Lettuce With A Cheddar Mayonnaise
This silly recipe reminds me of a time many years ago at a restaurant in Salt Lake City. We (4 of us) ordered a salad. What came was a head of lettuce cut in 4 and that was it. I still laugh when I think of the shocked looks on our faces. Never mind, this is good and tasty for sure.
- 1/2 cup pecans
- 2 tbsp. maple syrup
- 2 cups cheddar cheese, grated
- 1 tbsp. flour
- 1/4 cup whipping cream
- 1 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 drops of Worchestershire sauce
- pinch of salt and pepper
- Milk – as needed
- 1 head of iceberg lettuce, cut in 6 wedges
- 3 tbsp. cheddar cheese, crumbled
Preheat oven to 325 degrees. In a small bowl, mix the nuts and syrup together and spread them out on a parchment lined cookie sheet. Toast for 15 minutes, turning them every 5 minutes. Remove from the oven and cool to room temperature. When cool, break into pieces.
In a small saucepan, combine the cheese, flour and cream. Over a low heat, stirring constantly, let it come to the boil and starts to thicken. Remove from the heat immediately and cool to room temperature.
In a blender, pulse the cooled cheese mixture with the mayonnaise until smooth. Add the mustard, Worchestershire sauce, salt and pepper and blend well. Add just enough milk to make it pourble. Refrigerate.
To serve, place a wedge on a plate, drizzle the cheese sauce of it, and garnish with the carmellized nuts and crumbled cheese.
Zucchini Salad
With Canada Day around the corner, many communities get together to celebrate (block parties, family gatherings, picnics, neighborhood patio parties, etc) . This salad is the perfect to make and take.
- 1 small Romaine lettuce head
- 1 small Boston lettuce head
- 3 medium zucchini, washed, slice thinly
- 1 cup sliced radishes
- 1/2 cup seedless grapes, sliced in half
Wash, dry and chill greens. In a large bowl, toss the zucchini, radishes and grapes. Refrigerate, covered for at least an hour.
When ready to take, tear the romaine and lettuce into bite sized pieces and add to the vegetable bowl.
Add the garlic dressing (follows) and toss the salad until everything is well coated. (Don’t over drench with the dressing).
Cover, and away you go. With all the other foods that will grace the table, there won’t be anything left over.
Dressing
- 1/4 cup salad oil
- 3 tbsp. balsamic fig vinegar
- pinch of salt
- 1 clove garlic, minced
- pinch of freshly ground pepper
Whisk until well combined. Store in the refrigerator until ready to use.
Grilled Vegetable Salad
Compliments of Chef Justin of the Walnut Grove Resort was this wonderful, refreshing grilled salad. The secret is not to over cook the vegetables. This will serve 6.
- 1 red bell pepper
- 1 green Poblano pepper
- 1 orange or yellow bell pepper
- 1 carrot
- 1 parsnip
- 1/2 bunch of asparagus
- 1 medium zucchini
- 1/2 head of cauliflower
- 1 red onion
- 1 generous tbsp. of minced garlic (we prefer baked garlic, however)
- 4 tbsp. olive oil
- 2 generous tbsp. honey
- 3 tbsp. good balsamic vinegar
- 3 tbsp. basil, cut in chiffonade style
- Asiago cheese shavings
- salt and pepper to taste
Preheat the barbecue on medium/high temperature. Cut the peppers into quarters, (seeded). Peel the carrot, parsnips and slice into 3 lengthwise, as well as the zucchini.
Remove the woody parts of the asparagus (snap naturally). Cut the cauliflower into large florets and the onion into 1/2 inch pieces
Toss each vegetable in a bowl with olive oil to coat, and set aside until all the vegetables are oiled and ready to grill. Keep the vegetables in separate piles.
Place the carrots and parsnips on the grill first, and watch carefully as the sugars can caramelize very quickly. Once the grill marks show, move them to the top shelf of your barbecue to avoid overcooking.
Place the cauliflower on next and cook in the same fashion as the carrots. Continue to cook the rest of the vegetables, being very careful not to overcook them. Remove them and let cool down.
When cool enough to handle, cut each one into 1/2 inch strips, julienne style and place in a mixing bowl.
Add all the remaining vegetables except the cheese and mix well. Let this sit for a while to let the flavours blend. Mix in the amount of cheese you like and hold some back to garnish the top.
This is a very fresh tasting salad done on the barbecue. Try it!
Maple Bacon Salad
Whoever said everything was better with bacon was…..right! This is sooooo easy to make and even easier to eat.
- 12 slices of thick-sliced bacon
- maple syrup for brushing on the bacon
- 2 tbsp. white balsamic vinegar
- 1/2 tssp. Dijon mustard
- pinch of salt and pepper
- 3 tbsp. avocado oil
- 2 heads of lettuce
On parchment lined cookie sheets, lay out the bacon and brush with maple syrup. Place in a 350 degree oven and bake until crisp. Remove to a paper towel and drain the excess fat. Cut into 2 inch strips.
In a small bowl, whisk together the vinegar, mustard, salt and pepper , then add the oil in a slow stream and continue whisking until emulsified.
Add the lettuce and broken bacon pieces.
You only need to add roasted garlic toast, glass of wine and you will be some happy people. This serves 8 people so be sure to invite only the bestest of friends.
Papaya-Grape-Avocado Salad
You just can’t beat a well chilled fruit salad for a warm summer meal. You can add whatever you want, but this is a real good one.
Serves 8
- 4 cups Red leaf lettuce
- 4 cups butter lettuce
- 1 large, ripe papaya, peeled, seeded and sliced
- 1 large avocado, peeled and sliced
- 1/2 cup red, seedless grapes, halved lengthwise
- 1/2 cup chopped, toasted pecans
Gently toss the salad ingredients to combine. Now to make the dressing.
Dressing
- 1/4 cup avocado oil
- 3 tbsp. lime juice
- 1 tbsp. grated lime peel
- 2 tsp. white wine vinegar
- 1 tsp. sugar
- pinch of salt
Drizzle the dressing over and toss gently to coat. This, is a yummy salad.
Now, may I pour you a glass of wine? Be right back.
Chevre, Cucumber and Tomato Salad
I love the taste and texture of a good Chevre…..now add fresh, chilled cucumber and cherry tomatoes and you can enjoy a wonderful flavour explosion.
- 8 oz. chevre
- pinch of finely chopped chives and parsley
- 1 garlic clove, minced
- salt and pepper to taste (a pinch each is great)
- 2 English cucumbers
- 1 dozen cherry tomatoes
- 1/3 cup julienned fresh basil leaves
- 1 tsp. balsamic vinegar
- 1 tsp. avocado oil (great for your heart and arteries)
Slice the cucumbers into 1/2 inch medallions and scoop the seeds from the centre. Slice the tomatoes in 4 lengthwise and combine with the oil and vinegar mixture.
Place a small ball of the chevre in the centre of each medallion and top with a tomato piece and basil.
Tasty and another terrific way to start off the party; add a signature drink, some good friends and the evening begins. I always try to have a hot and cold starter.
You pick, your choice….
Turkey and Parmesan Salad
It is always nice to find a little different way to re-create the wheel, so to speak. This is fresh, tasty and a super-great summer main-meal salad. Just add a fresh roll or focaccio bread and a glass of wine. The deck or patio is on you to produce. I just gave you the props.
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped shallot
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- pinch of salt and pepper
- 2 tbsp. olive oil
- 1/2 cup avocado oil (any grocer carries it)**
- 1 1/4 lb. turkey cutlets (approx. 1/4 inch thick)
- 16-18 cups of fresh mixed baby greens, loosely packed
- 1/4 cup shaved parmigiano-reggiano cheese (use a vegetable peeler)
Whisk together the vinegar, shallot, sugar, mustard salt and pepper until well combined. Add 1/2 cup of avocado oil in a stream, whisking until blended.
Put the turkey in a large shallow baking dish and pour 1/4 cup of the dressing over and marinate for about 10-15 minutes, turning once in a while. Remove and pat dry. Be sure to discard the marinade.
Put 1 tbsp. of oil in a skillet until it ALMOST smokes and saute half of the cutlets, turning once until browned and cooked through. Transfer to a cutting board and cover with foil. Repeat cooking the remaining turkey, using the other tbsp. of oil, in the same way.
Slice along the grain into 1/2 inch wide strips.
In a large bowl, toss the greens with the vinaigrette until well coated. Test the waters by using only half of the dressing and adding more to taste. Divide into large, pretty bowls or plates, top with the turkey strips and shaved cheese.
What did I tell you? Easy…tasty and a wonderful meal for a hot summer day.
** avocado oil is better for your heart and keeps the arteries from clogging. Leaves a nice flavour , is not overpowering.
Fruit Salad in Winter
Salads are good anytime, but a fruit salad in the winter or early Spring is a great thing.
- 1 lime
- 3 oranges (blood oranges if available)
- 3/4 cup water
- 1/2 cup sugar
- 2 tbsp. Cointreau
- 1 pink grapefruit (only if not on cholesteral medicine)
- 2 kiwi fruit (gold if you can get it), peeled and sliced
- 2 apples, cored and sliced
- 2 Asian pears, sliced – not peeled
- 2 cups (1 cup red, 1 cup green) seedless grapes, cut in half
- 1/2 cantaloupe melon
- 1/2 seedless watermelon
- l 1/2 cups plain Greek yogurt
- 1/2 cup whipped cream
To make the syrup, squeeze the juice from the lime and one orange into a small saucepan, add the water and sugar. Over medium heat , stir until the sugar dissolves. Bring to a boil, add the vanilla and simmer for about 10 minutes. Remove from the heat, stir in the liqueur and let cool.
Segment the oranges and grapefruit (if using) by cutting away the peel and pith. Place fruit in a bowl and cut away the segments from between the membrane. Be sure to squeeze the juice left in the segments.
Add the sliced kiwi, apple, pear and halved grapes. Remove all the rind and “white” from the melons and cube*. Add to the bowl and pour the syrup over all the fruit. Stir gently to coat. Cover with plastic and refrigerate overnight.
Divide into your prettiest bowls, using a slotted spoon, add some whisked yogurt and whipped cream and spoon some of the syrup over the top.
Garnish with a glass of wine….did you think I would say anything else?
* The hard bit closest to the rind is not to be eaten. Cut into the flesh of the melons and cube.
Grilled Romaine Salad
Okay, the sun is shining and the weather is warm enough to sit out on the deck and soak in the rays. The barbecue is going to be used for dinner, so why not use it to start with your newly, soon-to-be famous salad?
- 2 tbsp good olive oil
- 1 tbsp. creamy horseradish
- 1 tbsp. freshly squeezed lime juice
- generous pinch of dill weed (fresh)
- 2/3 cup whipping cream
- pinch of salt and cayenne pepper
- 3 romaine lettuce hearts
- 1 tbsp. olive oil
- pinch of salt and pepper
- 10 oz. salmon or trout fillet, grilled to perfection, broken into bite size pieces
- 1/3 cup croutons
- 1/3 cup manchego cheese, shaved
Preheat barbecue to high. In a bowl, whisk the first 4 ingredients together and then add the whipping cream, whisking constantly to blend and incorporate fully. Cover and refrigerate for 30 minutes.
Cut the romaine hearts in half lengthwise and place each one on two skewers (to keep the leaves open). Brush each one with olive oil and sprinkle with fresh ground pepper
Turn the heat down to medium and with tongs, turn the leaves constantly to avoid burning, but long enough to get grill marks.
Place one lettuce half on each plate, drizzle the chilled dressing , add some trout/salmon bits. Top with the croutons and cheese. Of course, it goes without saying, remove the skewers.
Anything you serve after this is ALMOST second place. Now, where is the wine opener? Huh?
Spinach Salad with a Twist
This salad will serve as a nice lunch with a fresh roll and a glass of wine on the deck or as an appetizer for a beautiful dinner ahead. Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.
- 1 cup shredded crab meat
- 3 hard cooked eggs, shelled and sliced
- 5-6 white mushrooms, cleaned and thinly sliced
- 1/2 cup Hellmans mayonnaise (not salad dressing)
- 1/2 cup sour cream
- 2 tbsp. parsley minced
- 1 tbsp vinegar
- 2 tbsp lemon juice
- 1 clove crushed garlic
- Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces
On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.
Mix together the dressing until it is well blended and generously drizzle over the salad.
What did I tell you? It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.
Roasted Beet and Blood Orange Salad
Salads sound good, especially good when you want to close the blinds and block out the tail end of winter. Think warm, sunny days on the deck…at the lake…having a lazy Sunday….on and on! This will serve 6 guests.
- 6 small beets (3 yelllow and 3 red would be awesome)
- 2 large blood oranges
- Baby mixed spring greens
Dressing
- 1/3 cup olive oil
- 1 medium, minced shalot
- 2 pinches of salt
- 2 pinches of pepper
- 1/4 cup red wine vinegar
- few thyme leaves
Preheat oven to 325 degrees. Wrap the beets individually in tin foil and bake about 1- 1 1/2 hours until fork tender. Remove beets from oven, unwrap and cool a few minutes before handling. Wearing gloves, peel and slice the beets into eighths. Set aside.
Peel the oranges and remove as much of the pith (white) as you can. Now with a grapefruit knife, remove each segment from their skin.
Place the segments in a bowl. If there is anything left in the skins, squeeze whatever juice you can and sprinkle over the segments in the bowl.
Make the dressing and whisk it all together until well blended.
Now on salad plates, place some of the greens in the centre of each plate. Place some of the beets pieces on each plate (if using yellow and red beets, mix them up), sprinkle the orange segments around the plate and drizzle the dressing over it all.
Warm rolls, glass of crisp, chilled wine…voila! Pure enjoyment in a meal.