Bacon Pea Salad (Taste of Home)

 Ingredients:

4 cups of frozen peas (about 16 ounces), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing    

1/3 cup of chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

4 bacon strips, cooked and crumbled

Directions:

Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon just prior to serving.

Chino Chopped Vegetable Salad (Wolfgang Puck)

 Ingredients:

• 1 cup diced carrots
• ¾ cup fresh corn kernels (from about 1 medium ear)
• ½ cup diced green beans
• ½ cup diced red onion
• ½ cup diced radicchio
• ½ cup diced celery
• 1 small vine-ripened tomato, peeled, seeded, and cut into ¼-inch dice
• 2 cups mixed baby salad leaves of your choice, several small leaves reserved for garnish
• 4 tsp grated Parmesan
• Kosher salt
• Freshly ground black pepper
• 8 cherry tomatoes, halved
• Dijon-Balsamic Vinaigrette (makes ½ cup)
  • ½ tbsp Dijon mustard
  • 1 ½ tbsp balsamic vinegar
  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp safflower oil
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. For the Dijon-Balsamic Vinaigrette: In a bowl, whisk together the mustard, balsamic vinegar, and sherry vinegar. Whisking continuously, slowly drizzle in the oils to form a smooth emulsion. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 1 week.
2. Bring a pot of salted water to a boil. Fill a bowl with ice cubes and water. Put the carrots, corn, and green beans in a wire sieve, lower it into the boiling water, and cook until the vegetables are tender-crisp, 2 to 3 minutes. Plunge the sieve into the ice water to stop the cooking process. Drain well.
3. In a large bowl, combine the blanched vegetables, onion, radicchio, celery, and tomato. Put the salad leaves in a separate bowl.
4. Drizzle about two-thirds of the vinaigrette over the chopped vegetable mixture and toss well. Sprinkle in the Parmesan and toss again. Season to taste with salt and pepper. Drizzle the remaining dressing over the salad leaves and toss well.
5. Arrange beds of salad leaves on four chilled salad plates. Mound the chopped vegetable salad on top. Top the vegetables with the reserved salad leaves. Arrange cherry tomato halves around the base of the salad. Serve immediately.

Brussels Sprout Slaw with Bacon

Yield: Serves 4 as a side dish.

 

Ingredients:

• 1 lb Brussels Sprouts, sliced or shaved thin
• 1/2 t Celery Salt
• 1/2 cup Mayo
• 1 clove Garlic, minced
• 1 t Lemon Juice
• zest of one Lemon
• 1 T Dijon Mustard
• Sea Salt to taste
• about 4 slices of fried Bacon, broken into small pieces
• about 1/4 c toasted Pecans

Directions:

1. Wash and trim edges of Brussels sprouts. Slice Brussels sprouts very thin.
2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, Dijon mustard and salt. Add shaved Brussels sprouts and combine well.
3. Then add bacon and pecans to the mixture. Toss well, but gently.
4. You can serve immediately or allow to chill in refrigerator.

BLT Salad "Blue Ribbon Artisan Pizza"

“BLT” Butter Lettuce Salad

Yield: 1 serving
2 tablespoons toasted breadcrumbs
1 tablespoon fresh herbs (basil, chervil, chives, tarragon, etc.)
1 head butter lettuce, chopped
1/2 cup heirloom cherry tomatoes, halved
2 tablespoons bacon, chopped and cooked until crispy
Buttermilk Dressing (recipe follows)

In a bowl, combine the bread crumbs and the herbs. Add in the lettuce, tomatoes and bacon and toss with as much of the dressing as desired. Serve immediately.

Buttermilk Dressing

Yield: about 2 cups

1/2 shallot
1/4 cup buttermilk
1/4 cup apple cider vinegar
1 to 2 tablespoons honey
1 egg yolk
Salt and pepper to taste
11/2 cups canola oil

Place all ingredients except the oil into a blender and pulse. Place the blender on a slow setting and slowly drizzle in the canola oil. Taste and adjust seasoning as necessary. Serve or store, refrigerated in an airtight container, for up to 1 week.

Nutty Coleslaw

Nutty Coleslaw
(Gulliver's Restaurant)

From the Los Angeles Times California Cookbook

Ingredients:

6 cups of shredded cabbage (use red and green)
1/4 cup chopped green onions
1/3 cup chopped celery
1/3 cup unsalted roasted peanuts
2 tablespoons sugar
1 1/2 teaspoons Lawrey's Season Salt
2 tablespoons red wine vinegar
2/3 cup bottled Italian dressing (I generally use Girard's Old Venice Italian)

Combine cabbage, green onions, celery, and peanuts in a large bowl. Blend the sugar, salt, vinegar, and dressing. Pour over cabbage mixture and blend well.

Makes 8 to 10 servings.

French Laundry Staff Dressing

1 Tablespoon chopped garlic
1 1/2 teaspoons of chopped shallots
2 Tablespoons + 1 teaspoon of Dijon mustard
1/4 cup balsamic vinegar
1 large egg yolk
2 cups canola oil
Salt and freshly ground pepper

Place the garlic, shallot, mustard and vinegar in a blender and blend until well combined. Add the egg yolk and blend again. With the blender running, slowly drizzle in the oil until the dressing is thick and emulsified. Season to taste with salt and pepper.

Salad of Arugula, Pears Poached in Red Wine, Parmesan Crisps and Walnut Vinaigrette

Ingredients:
1 shallot, finely chopped
1/3 cup white wine vinegar
1/4 cup grape seed oil
1/4 cup walnut oil
2 Tablespoons water
Salt and freshly ground black pepper
¾ cup or 55 grams shredded Parmesan cheese
14 oz arugula
7 ounces frisee lettuce
¼ bunch fresh Italian parsley, roughly chopped (about ½ cup/ 15g)
4 Beurre Bosc pears, peeled with stems attached
750 mL/ 1 bottle Shiraz
375 mL / 13 ½ fluid oz Port
1 ½ cups / 150 g walnuts, toasted

Method:
To make poached pears:
• Remove the core from the base of each pear using a melon baller, keeping the pear intact.
• Place the Shiraz and Port in a large sauce pan
• Add the pears, bring to a simmer and cook for 50 minutes or until tender
• Remove the pears, reserving the liquid
• Place 250 mL / 9 fluid oz of the reserved liquid in a small saucepan and bring to the boil.
• Reduce to a syrup.

To make roasted walnuts:
• Preheat the oven to 350° C
• Place nuts on oven tray and bake for 5-7 minutes, tossing occasionally, or until the nuts are golden brown.
• Remove tray from the oven and set the nuts aside to cool.

To make the parmesan wafers:
• Preheat the oven to 400° C
• Place a non-stick silicone mat on an oven tray
• Evenly sprinkle the shredded Parmesan cheese over the mat forming a thin 13x9 inch rectangle of cheese on the mat.
• Bake for about 7 minutes or until the cheese is lacy and golden.
• Remove from the oven and allow to cool completely
• Break the Parmesan wafer into large pieces.

To make the dressing:
• In a large bowl, combine the shallots and white wine vinegar and being to wisk.
• Slowly add both oils while constantly whisking to blend.
• Whisk in the water and season the vinaigrette with salt and freshly ground pepper.

To make the salad:
• Toss the leaves and pears in a bowl with just enough dressing to coat.
• Divide the salad between 4 serving plates.
• Place the Parmesan wafers over the salad and sprinkle with roasted walnuts.
• Drizzle a small amount of reduced red wine around each plate and serve.

Carrot and Parsley Salad

CARROT AND PARSLEY SALAD

CHEZ PANISSE


INGREDIENTS:

1 SMALL GARLIC CLOVE, PEELED
1 TBS. PLUS 1 TSP. RED WINE VINEGAR
1/4 CUP LIGHT OLIVE OIL OR VEGETABLE OIL
1 POUND LARGE CARROTS , FINELY GRATED
2/3 CUP CHOPPED FRESH PARSLEY
SALT

DIRECTIONS:

1. IN A MEDIUM SERVING BOWL, RUB RUB THE GARLIC BACK AND FORTH AGAINST THE TINES OF A FORK TO MAKE A JUICY PUREE. USE THE FORK TO BLEND IN THE VINEGAR AND OIL.

2. STIR IN THE CARRROTS AND PARSLEY, SEASON WITH SALT AND MIX VERY WELL.

Betty Nicklas Pretzel Salad

BETTY NICKLAS' PRETZEL SALAD

INGREDIENTS:
First Layer - Crust:
2 Cups Crushed Unsalted Pretzels
3/4 Cup Butter Softened
3 TBS. Sugar

Mix and press into a 8 x 12 or 9 x 13 Pan. Bake at 400 Deg. for 8 min. and cool.

Second Layer:
8 Oz. Cream Cheese softened
1/2 Cup Sugar
2 Cups Cool Whip Defrosted

Mix cream cheese and sugar until well combined. Fold in Cool Whip. Spread over cooled crust and refrigerate.

Third Layer:
1 Large package strawberry jello
2 Cups boiling water
2 10 oz. packages frozen strawberries - barely defrosted

Dissolve jello in boiling water. Add strawberries and let thicken slightly. Pour over cream cheese layer and refrigerate. This should be served the same day it is made. Crust could be made the day before.

Curried Chicken Salad

From: Yvonne Denkins

Ingredients
• 1 3/4 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 3 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green onion
• 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
• 1 cup red seedless grapes (5 ounces), quartered
• 1/2 cup medium to finely chopped celery
• 1/2 cup salted roasted cashews, coarsely chopped (optional)
Preparation
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, celery, and cashews and stir gently to combine. In case of a nut allergy, the Cashews may be omitted as it is the celery that gives it crunch!

yield: Makes 6 servings
active time: 25 minutes
total time: 35 minutes