You haven’t lived until you have tasted this cheese. Now combine it with the lovely beets and you have a salad fit for a king.
- 4 red beets, roasted and peeled
- 4 golden beets, roasted and peeled
- 3 tbsp. olive oil
- 2 tsp. lime juice
- 1 tsp. honey
- 1 tsp. minced fresh basil
- pinch of salt and pepper
- 2 cups mixed baby greens
- 2 pouches of Burrata cheese
- olive oil for garnish
- basil flowers for garnish
Thinly slice the roasted beets using a fine paring knife or a mandolin.
On 4 pretty plates. arrange the sliced beets, alternating the colours in a circular manner. In a narrow bowl, whisk together vigorously the balsamic vinegar and lime juice until emulsified. Add the honey, basil, salt and pepper to taste.
Place the baby greens in a bowl, drizzle with some of the dressing and toss to coat.
Top each arrangement of the beets with a mound of greens. Slice each pouch of cheese in half and place one on each salad. Drizzle with additional dots of balsamic dressing and garnish with a basil flower (optional).
What did I say? That cheese is to die for. Yes, it is more expensive to buy but you should do this for a special occasion or, use as often as you wish.
Strawberry And Baby Greens Salad With Asiago Fricos
I know, I didn’t know that term either. Fricos – means lacy wafers of baked, grated cheese. They are wonderful, salty, crispy and a perfect pairing for soups and salads.
- 1 cup grated Asiago cheese
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- pinch of salt and ground pepper
- 3 cups fresh strawberries (or raspberries, blackberries)
- 4 cups baby greens
For the fricos – grate the cheese and make 6 mounds on a parchment lined cookie sheet. Place in a preheated oven at 375 degrees and bake until melted, lacy and golden. Let cool down.
Wash and spin dry the baby greens. Mix together the balsamic vinegar, oil, salt and pepper.
Quarter the berries and add to the greens, Add the dressing and toss to coat. Place in 6 bowls and add the frico on top.
Quick, easy, cool on a hot summer day on the deck. Wow ! Yummy!
Best ‘Ticker’ Salad
This is a great salad for those looking after their heart. It is light and lean and great tasting. Try it!
Serves 4
- Bag of mixed baby greens
- 1 papaya, peeled, seeded and cut into segments
- 1 large mango, peeled and thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- 1/4 cup three cheese Italian dressing
- 4 salmon fillets, bones removed
- Or 2 fillets cut in half (portions)
Place greens in a bowl and drizzle some of the dressing over tossing to coat. Divide onto four plates. Arrange the papaya and mango on top of the greens and drizzle with more of the dressing.
Grill the fillets now and when plated, place avocado slices on top of the dish with the salad placed along side of the fillet.
This is actually a very good great for your heart recipe and is very easy to make, you will feel better for making it too.
Mandolin “Show stopper” Salad
Sometimes we want to do something a little different. Take a deep breath and say to yourself ‘damn, I can do this”. It isn’t hard to do but boy, oh boy, will everyone be impressed.
This will serve 4
- 3 large seedless English Cucumbers
- 6 cups torn baby greens
- 1 small red onion, sliced really thin wedges
- small can of water chestnuts, drained
- 1/4 cup bottled red wine vinaigrette
- You will reuire a mandolin to make the bowl.
Move the cucumber lengthwise down the mandolin several times each cucumber to get strips. Take 3 of your best ones to make each bowl. It takes 3 strips to make a bowl and make ends about 2 inches back of each one and curl around to make a bowl.
Toss the greens, oniopns and chestnuts with the dressing and CAREFULLY spoon the mixture in each ‘bowl’.
If you can find any flowering chives (from your local market) stand a couple of them in each salad.
This is sooooo pretty and the cucumber bowl salad will keep people talking about it for a long time.