Sichuan Chicken Noodle Salad

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Sichuan Chicken Noodle Salad

Sichuan Chicken Noodle Salad

INGREDIENTS

  • 3/4 pound thin noodles
  • 2 tbsp. canola oil
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. sugar
  • 2 garlic cloves, minced
  • 2 cucumbers, peeled, seeded and shredded on mandolin or food processor
  • 1 red bell pepper, chopped
  • 2 spring onions, thinly sliced, plus extra for garnish
  • 1 tsp. toasted sesame seeds

POACHED CHICKEN

  • 2 boneless skinless chicken breasts
  • 1 tsp. ginger, grated or minced
  • 2 spring onions, coursely chopped
  • 10 Sichuan peppercorns

SPICED OIL

  • 1/4 cup canola oil
  • 2 star anise
  • 1 tbsp. ginger, finely chopped
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. ground Sichuan pepper
  • 1 tsp. chili powder

STEPS

For poached chicken, place ingredients and 1 tsp. salt in a saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes, or until chicken is tender. Remove chicken and let cool. Shred and place in a bowl.

For Sichuan spice oil, heat oil and star anise in a saucepan over medium high heat until oil shimmers. Combine remaining ingredients in a heatproof bowl. Remove star anise from oil and discard. Pour oil into bowl and combine with a spoon.

Cook noodles in a saucepan of boiling water until tender. Drain and rinse under cold water. Shake off excess water and transfer to a bowl. Add canola oil, soy sauce, vinegar, sesame oil, sugar, and garlic. Toss to combine, then add cucumber, red bell pepper, spring onions and shredded chicken. Drizzle the Sichuan oil and toss to combine. Serve with scattered sesame seeds and extra spring onion.

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RADISH & FENNEL SALAD

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RADISH & FENNEL SALAD

RADISH & FENNEL SALAD

INGREDIENTS

DRESSING

  • 1/4 cup rice vinegar
  • 2 tbsp. orange marmalade
  • 1 tbsp. water
  • 1 tsp. honey
  • 1/4 cup olive oil
  • 1 tsp. minced fresh dill

SALAD

  • 10 ounces of baby greens
  • 1 fennel bulb, trimmed, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 bunch radishes, trimmed, thinly sliced salt and pepper

STEPS

DRESSING

Whisk first 4 ingredients in a small bowl to blend. Whisk inoil and dill. Season to taste with salt and pepper. Cover and serve at room temperature.

SALAD

Toss greens, fennel, onion, and radishes in a large bowl. Drizzle dressing over; toss and add salt and pepper to taste.

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Fruit & Greens Salad with Chicken & Champagne Maple Vinaigrette

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Fruit & Greens Salad with Chicken & Champagne Maple Vinaigrette

Fruit & Greens Salad  with Chicken & Champagne Maple Vinaigrette

serves 8

INGREDIENTS

  • 1 cup pecans
  • 2 tbsp. sugar
  • 8 cups of Spring Greens
  • 1 cup sliced strawberries
  • 1 cup fresh pineapple, cut into chunks
  • 1/2 cup thinly sliced red onion
  • 2 cups shredded roasted chicken
  • 1/2 cup crumbled Feta cheese

Champagne Maple Vinaigrette

  • 3 tablespoons Champagne Vinegar
  • 1/2 cup olive oil
  • 1 tablespoons granulated sugar
  • 1 tsp. Dijon mustard
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

STEPS

Heat a non-stick skillet over medium heat and add sugar. When it begins to melt, add the pecans and stir until the sugar has melted and coated the pecans. Pour pecans onto a plate and allow to cool. Break up to add to salad later.

Meanwhile, in a large salad bowl, combine the greens, strawberries, pineapple, onion, chicken, and Feta cheese. Add the pecans. Combine the dressing ingredients in a jar and shake to combine. Pour over the salad and serve.

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Shaved Brussels Sprouts Salad

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Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

serves 8-10

INGREDIENTS

  • 3 pounds raw Brussels sprouts, finely shredded on a mandolin or in a food processor
  • 2 stalks of celery, sliced very thinly
  • 2 shallots, sliced very thinly
  • 2 green onions, chopped
  • 2 tbsp. toasted pine nuts

DRESSING

  • 2 tbsp. white wine vinegar
  • 2 tbsp. pomegranate molasses
  • 1 tbsp. honey
  • 1 tbsp. minced shallot
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • 1 1/2 tsp. finely chopped fresh oregano
  • salt and pepper

STEPS

Combine all salad ingredients in a large bowl, and sprinkle with 1/2 tsp. of salt. In a small bowl, combine dressing ingredients and whisk until combined, adding salt and pepper, to taste. Pour dressing over salad and toss. Serve immediately.

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Asian Beef Salad

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Asian Beef Salad

Asian Beef Salad

INGREDIENTS

Beef Marinade:

  • 1 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 pound beef sirloin or boneless short ribs, sliced into very thin 1” pieces.

Dressing:

  • 2 tbsp. fresh lime juice
  • 1 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 2-3 drops of hot sauce
  • 1/4 tsp. freshly ground pepper
  • 1 tbsp. corn oil
  • 1 small onion, sliced very thinly
  • 2 green onions, chopped (both white and green parts)
  • 2 cloves garlic, minced
  • 3 cups arugula
  • 1/4 cup roasted peanuts, roughly chopped

STEPS

Make the marinade by combining all the ingredients for marinade in a bowl. Add the beef and stir to coat well. Refrigerate for at least one hour, or overnight. Make the dressing by whisking together all ingredients in a small bowl. Set aside.

In a wok or large skillet, warm the oil over high heat. Add the beef and saute until browned, about 4 minutes. Add the onions, green onions, and garlic, and saute for just 1 minute. Remove pan from heat and pour in the sauce. Stir and toss with the arugula in a bowl. Drizzle any pan juices over the salad, and serve. (You can top with roasted peanuts, if desired)

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Vegetable Ceviche With Tiger Milk

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Vegetable Ceviche With Tiger Milk

Vegetable Ceviche With Tiger Milk

serves 4

INGREDIENTS

  • 1 cucumber, peeled, seeded and chopped
  • 1/2 red onion, sliced very thinly into half moon shapes
  • 1 can artichokes, drained and chopped
  • 1 avocado, chopped
  • 3/4 cup corn kernels, steamed or blanched
  • 3/4 cup broad beans (can use edamame beans)
  • 12 cherry tomatoes, quartered
  • 1 red potato, cut into 1/2” cubes, boiled in salted water
  • 1/2 sweet potato,cut into 1/2” cubes, boiled in salted water
  • 1/4 cup dried Peruvian corn, toasted in a dry pan
  • handful of sprouts or micro-greens
  • 1/4 cup quinoa, toasted in a dry pan

STEPS

Combine all ingredients except sprouts and quinoa in a large bowl and spoon into individual short glass bowls or cocktail glasses. Pour over enough tiger milk to cover one third of the vegetables. Garnish with sprouts and toasted quinoa.

INGREDIENTS FOR THE TIGER MILK:

  • 1/2 cup coconut milk (not light)
  • one green onion
  • 1 tsp. ginger, chopped
  • 1 garlic clove, chopped
  • 6 sprigs of cilantro, including stems
  • juice of 2 limes
  • 1 celery stalk
  • 1/2 tsp. jalapeno, chopped
  • 1/2 tsp. salt

STEPS

Blend all Tiger Milk ingredients in a blender until smooth. Taste for more salt.

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Panzanella Salad

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Panzanella Salad

Panzanella Salad with Roasted Red Peppers and Tomatoes

INGREDIENTS

  • Half loaf of Rustic Bread torn into 2” pieces
  • 2 tbsp. olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 yellow tomatoes, sliced
  • 2 red tomatoes, sliced
  • 2 cups mixed salad greens
  • 6 ounces fresh Mozzarella
  • 1 tbsp. fresh thyme leaves
  • 1/4 cup good olive oil
  • salt and pepper, to taste

STEPS

Preheat oven to 350 degrees. On a baking sheet, place the red pepper and yellow pepper and roast in oven until skin is blistered, about 40 minutes. On another baking sheet, place the bread pieces and drizzle with olive oil and sprinkle with salt. Put in oven and toast until golden, about 20 minutes. Let peppers and bread cool. Once peppers are cooled, remove stems, seeds and skins. Slice roasted peppers into strips. On serving platter, place the tomatoes and peppers to line bottom of platter. Add the lettuce, toasted bread, dollops of Mozzarella, and fresh thyme leaves. Drizzle olive oil over the entire salad and sprinkle with salt and pepper.

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WEDGE SALAD WITH BLUE CHEESE DRESSING

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WEDGE SALAD WITH BLUE CHEESE DRESSING

Wedge Salad with Blue Cheese Dressing

INGREDIENTS

DRESSING:

  • 1 tbsp. rice vinegar
  • 1/2 tsp. dry mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp. Worcestershire sauce
  • Dash of Tabasco sauce
  • 1 clove garlic, minced
  • 3/4 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 ounces crumbled Blue cheese

SALAD:

  • 8 ounces smoked bacon, thick sliced, cut up and fried
  • 1 head iceberg lettuce, cored and cut into quarters
  • 3 ripe tomatoes, cored and quartered
  • Kosher salt
  • Fresh black pepper
  • 1/2 red onion, thinly sliced into half moons
  • 4 ounces crumbled blue cheese
  • 1 1/2 cups baked candied pecans (recipe follows)

CANDIED PECANS:

  • 1 1/2 cups pecans
  • 2 cups apple cider
  • 2 tbsp. white sugar
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper

STEPS

To Make Blue Cheese Dressing: In a small bowl, whisk the vinegar and dry mustard until mustard is dissolved. Add the mayonnaise, sour cream, Worcestershire, Tabasco, garlic, salt and pepper and whisk to combine. Add the blue cheese and whisk again. Cover and refrigerate at least an hour. (Keeps for 3 days).

On a platter, spoon a little of the dressing and spread out to cover. Place lettuce wedges on top of the dressing. Arrange tomatoes, onions, bacon, and blue cheese over the lettuce. Dollop dressing over all, and scatter the pecans. Grind fresh pepper and serve immediately.

To Make Candied Pecans: In a bowl, soak the pecans in the apple cider for at least 30 minutes. Drain. Spread pecans on a baking sheet and sprinkle with sugar, salt and pepper. Bake at 325 degrees for 14 minutes, until sugar is melted and pecans are toasted. Immediately transfer pecans to a plate to cool (otherwise, they’ll stick to baking pan, and won’t come off!)


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ORZO PASTA SALAD

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ORZO PASTA SALAD

Orzo Pasta Salad

INGREDIENTS

  • 1 lb. orzo pasta
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 red onion
  • 2 zucchini
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil, divided
  • salt and pepper
  • 1 cup fresh basil leaves, torn
  • 8 oz. Feta cheese
  • 1/2 cup pine nuts, toasted

STEPS

Preheat oven to 350 degrees. Cut peppers, red onion, and zucchini into 1” pieces, discarding seeds and membrane from peppers. Put on large baking dish and drizzle with 1/4 cup olive oil. Generously salt and pepper vegetables, and toss together to coat everything. Put in oven and roast for 25 minutes.

Fill large pot with 8 cups water and 3 tbsp. of salt. (should tastes like the ocean) Bring to a boil and add orzo pasta. Stir frequently to prevent sticking. Check for doneness after about 6 minutes, and cook until pasta is tender.

Meanwhile, combine lemon juice and remaining 1/4 cup oil. Drain pasta and put into bowl. Immediately toss with lemon juice and oil mixture. Add roasted vegetables and toss. When cooled down a bit add pine nuts, cheese and fresh basil. Salt and pepper to taste.


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MUHAMMARA (RED PEPPER SPREAD)

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MUHAMMARA (RED PEPPER SPREAD)

MUHAMMARA (RED PEPPER SPREAD)

INGREDIENTS

  • 3 large red bell peppers
  • 1 1/2 cups walnuts
  • 1 tbsp. tomato paste
  • 3/4 cup bread crumbs
  • 1/4 cup olive oil
  • 1 tbsp. freshly squeezed lemon juice or pomegranate
  • molasses
  • 1 tsp. mild paprika
  • 1 tsp. cumin seeds, toasted and ground
  • salt, to taste

STEPS

Roast the peppers in 350 degree oven for 25 minutes, until they are charred. Let cool, peel and remove seeds and stems. In a food processor, add the walnuts and pulse several times until they are coarsely ground. Add the peppers and pulse. Scrape down sides of processor bowl, add all of the remaining ingredients and process into a coarse paste. Season to taste with salt.

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BULGAR SALAD

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BULGAR SALAD

BULGUR SALAD

INGREDIENTS

  • 1 1/2 cups bulgur
  • 1 1/2 cups hot water
  • 4 tbsp. olive oil
  • 2 shallots, finely chopped
  • 1/2 tsp. crushed chile flakes
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 6 sprigs of fresh mint, finely chopped
  • 4 scallions, white and green parts, chopped
  • 3/4 cup cherry tomatoes cut into small pieces
  • 2 lemons, juiced
  • 2 tsp. tomato paste
  • 2 tsp. red pepper paste (red bell pepper, roasted and
  • pureed)

STEPS

Place the bulgur in a bowl and pour 1 1/2 cups hot water over it. Mix well and let stand for 20 minutes. Heat the oil in a skillet and add shallots. Saute until golden brown over low heat. Let cool. To the bulgur wheat, add the red and green peppers, chile flakes, parsley, mint, scallions, tomatoes, and cooled scallions. In a small bowl, stir lemon juice with tomato paste and red pepper paste. Add to the bulgur mixture. Add 2 tsp. of salt and a generous drizzle of olive oil. Stir well. Taste to see if salted enough.

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Quinoa Salad

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Quinoa Salad

Quinoa Salad

8-10 servings

INGREDIENTS

  • 1 cup quinoa
  • 2 cups water
  • 1 tsp. salt
  • 2 cups greens, such as spinach or arugula
  • 1 cucumber, peeled, seeded, and chopped
  • 1/2 red onion, sliced in half-moons
  • 1 avocado, sliced
  • 1 cup blanched edamame beans (shelled), or broad beans
  • 8 black olives, halved
  • 12 cherry tomatoes, halved
  • juice of one lemon
  • 3/4 cup olive oil
  • salt and pepper
  • 6 oz. feta cheese
  • 1/2 cup cilantro

STEPS

In a saucepan, combine quinoa with water and 1 tsp. salt. Simmer for 25 minutes, until grains have puffed up and are tender. Spread cooked quinoa on a baking sheet and allow to cool completely. Meanwhile, combine all other ingredients in a large bowl. Add cooled quinoa and salt and pepper, to taste. Serve.

Note: You can cook the quinoa ahead and keep

Refrigerate for up to a day before assembling salad.

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FATTOUSH

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FATTOUSH

FATTOUSH

INGREDIENTS

  • 12 spears of asparagus, cut into 4” pieces
  • 3 pieces of pita bread, cut into 1” pieces.
  • 1 cup olive oil, divided
  • 16 cherry tomatoes
  • 1 head Romain lettuce, chopped
  • 6 radishes, sliced thinly
  • 1/2 red onion, sliced thinly
  • 3 scallions, sliced thinly
  • 1 cucumber, peeled and chopped
  • 1/2 cup fresh parsley leaves
  • Juice of one lemon
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. sumac

STEPS

Preheat oven to 350 degrees. Place asparagus on a baking sheet and drizzle with a little olive oil. Sprinkle with salt and bake for 10 minutes. Allow to cool.

In a shallow skillet, heat 1/2 cup olive oil to 350 degrees. Carefully place the pita bread pieces into the oil. You will do this in two batches so you won’t crowd them. Fry the pita bread until lightly crispy. Remove and place on a paper-lined plate.

In a large bowl, combine the tomatoes, lettuce, radishes, scallions, cucumber, parsley, and asparagus, and pita pieces. In a small jar, combine 1/2 cup olive oil, lemon juice, salt and pepper. Shake the dressing and pour over salad and toss. Sprinkle with sumac and serve.

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Chopped Kale Salad with Sesame Dressing

INGREDIENTS

Dressing:

  • 1/2 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • 1 tbsp. fresh ginger, chopped

Salad:

  • 1 bunch Kale, chopped to make 6 cups
  • (stems and tough center veins removed)
  • 1/2 cup toasted cashews
  • 1 orange, peeled and segmented
  • 2 scallions, chopped
  • 1/4 cup chopped cilantro
  • salt and pepper

INSTRUCTIONS

For the dressing, put all ingredients in a blender and blend until smooth. In a large bowl, combine the kale, orange segments, scallions, cashews, and cilantro. Add a salt and pepper, to taste. Pour over the dressing, gently toss salad and serve. You may prefer not to use all the dressing. If so, keep refrigerated for another use.

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Potato Salad with Herbs

INGREDIENTS

  • 1 1/2 lbs red small potatoes 
  • 1 sweet yellow pepper, chopped and seeded
  • 1 small sweet red pepper, chopped and seeded
  • 1 clove garlic, finely chopped
  • 1 cup of basil, chopped
  • 1 cup of cilantro
  • 1 cup of parsely
  • (you can use any combination of herbs you have)
  • 1/2 cup olive oil
  • Salt and Pepper

INSTRUCTIONS

1. Put potatoes in a pot of cold water. Bring to boil and cook until potatoes are cooked through. Drain and let cool in a bowl. Add the peppers. In a medium size bowl, add the herbs, olive oil and salt and pepper. Combine and pour over the potato mixture. Serve.

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Chickpea Salad

Prep Time: 30 minutes  Cook Time:   Serves: 6

INGREDIENTS

  • 2 (15 oz) Cans of Chickpeas, Rinsed and drained
  • 1 small red onion, finely chopped
  • 11 small sweet red pepper, finely chopped
  • 1 piece of celery, finely chopped
  • 1 cucumber, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoons of chopped fresh herbs
  • Salt and Pepper
  • (You can add fresh corn, olives, capers, or any vegetables you desire)

INSTRUCTIONS

1. Combine all the vegetables in a bowl. In a small dish, combine the vinegar, olive oil, fresh herbs, salt and pepper. Pour over the vegetables and chickpeas and combine.

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Fall Harvest Salad

Prep Time: 45 minutes  Cook Time: 60 minutes  Serves: 8-10

INGREDIENTS

  • Dressing 
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar 
  • 3 tbsp. Dijon mustard 
  • 1 cup olive oil 
  • 1 tsp. dried thyme 
  • 1 1/2 tsp. Kosher salt 
  • 1/2 tsp. ground black pepper
  • Salad 
  • 6 cups mixed salad greens
  • 1 butternut squash, peeled, cut into 1/2” cubes 
  • 2 red onions, peeled, cut into 1” chunks 
  • 5 red or white new potatoes, cut into 1” chunks 
  • 1 red bell pepper, roasted, peeled and cut into strips
  • 1 cup corn 
  • 10-15 fresh green beans 
  • 1/2 cup crumbled Feta cheese 
  • 1/3 cup toasted sliced almonds

INSTRUCTIONS

1. Make Dressing: Combine all ingredients in a jar fitted with a tight lid. Shake well and taste. If too tart for your taste, add more olive oil. Add salt, if necessary.

2. Make Salad: Heat oven to 375 degrees. On one baking sheet, spread butternut squash and drizzle with olive oil, salt and pepper. Roast for 25-30 minutes until soft and caramelized. On another baking sheet, spread potatoes and onions. Drizzle with olive oil, salt and pepper. Roast for 30-35 minutes, until soft and caramelized. While vegetables are roasting, put a red bell pepper (whole) on the baking rack in oven. Roast until skin is dark and blistered. Remove and let cool. Remove skin, stem and seeds. Cut remaining pepper into strips. Meanwhile, cook corn in microwave with a spoonful of water and some salt. Cook on high for 2 minutes. To cook green beans, put 8 cups water to boil in a pot on stove. Bring to a boil and add 2 tbsp. salt. Add green beans and cook for 6 minutes. Drain and plunge beans in a bowl of ice water to stop cooking and retain the green color. In a large salad bowl, mix greens, vegetables, feta, and almonds. Pour enough salad dressing on to coat. Be careful to not add too much dressing. Serve immediately.

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Bulgur Salad

If you like Tabbouleh, you’ll love this Turkish version of bulgur salad which uses parsley, mint, tomato and red pepper paste. I add a little sumac from Istanbul for even more lemony punch. We’ll be making this salad tonight in the Turkish class.”

Prep Time: 40 minutes  Cook Time:   Serves: 12

INGREDIENTS

  • 1 1/2 cups bulgur 
  • 1 1/2 cups hot water
  • 2 shallots, finely chopped 
  • 1/2 tsp. crushed chile flakes
  • 1/2 red bell pepper, finely chopped 
  • 1 bunch Italian parsley, finely chopped
  • 6 sprigs of fresh mint, finely chopped
  • 4 scallions, white and green parts, chopped 
  • 3/4 cup cherry tomatoes cut into small pieces 
  • 2 lemons, juiced 
  • 2 tsp. tomato paste 
  • 2 tsp. red pepper paste (red bell pepper, roasted and pureed)
  • 4 tbsp. olive oil 
  • 1/2 green bell pepper, finely chopped

INSTRUCTIONS

1. Place the bulgur in a bowl and pour 1 1/2 cups hot water over it. Mix well and let stand for 20 minutes. Heat the oil in a skillet and add shallots. Saute until golden brown over low heat. Let cool. To the bulgur wheat, add the red and green peppers, chile flakes, parsley, mint, scallions, tomatoes, and cooled scallions. In a small bowl, stir lemon juice with tomato paste and red pepper paste. Add to the bulgur mixture. Add 2 tsp. of salt and a generous drizzle of olive oil. Stir well. Taste to see if salted enough.

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Wedge Salad with Blue Cheese Dressing

Prep Time: 20 minutes  Cook Time: 10 minutes  Serves: 4-6

INGREDIENTS

  • Dressing:
  • 1 tbsp. rice vinegar
  • ½ tsp. dry mustard
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ½ tsp. Worcestershire sauce
  • Dash of Tabasco sauce
  • 1 clove garlic, minced
  • ¾ tsp. Kosher salt
  • ¼ tsp. black pepper
  • 2 ounces crumbled Blue cheese
  • Salad:
  • 8 ounces smoked bacon, thick sliced, cut up and fried
  • 1 head iceberg lettuce, cored and cut into quarters
  • 3 ripe tomatoes, cored and quartered
  • Kosher salt
  • Fresh black pepper
  • ½ red onion, thinly sliced into half moons
  • 4 ounces crumbled blue cheese
  • 1½ cups baked candied pecans (recipe follows)
  • Candied Pecans:
  • 1½ cups pecans
  • 2 cups apple cider
  • 2 tbsp. white sugar
  • ½ tsp. Kosher salt
  • ¼ tsp. black pepper

INSTRUCTIONS

1. To make blue cheese dressing: In a small bowl, whisk the vinegar and dry mustard until mustard is dissolved. Add the mayonnaise, sour cream, Worcestershire, Tabasco, garlic, salt and pepper and whisk to combine. Add the blue cheese and whisk again. Cover and refrigerate at least an hour. (Keeps for 3 days).

2. On a platter, spoon a little of the dressing and spread out to cover. Place lettuce wedges on top of the dressing. Arrange tomatoes, onions, bacon, and blue cheese over the lettuce. Dollop dressing over all, and scatter the pecans. Grind fresh pepper and serve immediately.

3. To make candied pecans: In a bowl, soak the pecans in the apple cider for at least 30 minutes. Drain. Spread pecans on a baking sheet and sprinkle with sugar, salt and pepper. Bake at 325° degrees for 14 minutes, until sugar is melted and pecans are toasted. Immediately transfer pecans to a plate to cool (otherwise, they’ll stick to baking pan, and won’t come off!)

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Green Salad with Apples and Candied Almonds

Prep Time: 15 minutes  Cook Time: 10 minutes  Serves: 4-6

INGREDIENTS

  • 6 cups of mixed salad greens
  • 1 apple, sliced thinly
  • 4 ounces of good quality feta cheese
  • 1 cup candied almonds (recipe follows)
  • salt and pepper
  • Champagne Maple salad dressing (recipe follows)
  • Champagne Maple Vinaigrette
  • 3 tablespoons Champagne Vinegar
  • ½ cup olive oil
  • 1 tablespoons granulated sugar
  • 1 tsp Dijon mustard
  • 2 tablespoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

INSTRUCTIONS

1. Salad Instructions

2. Toss salad greens with apple, feta and almonds.

3. Add salt and pepper to taste.

4. Drizzle with dressing, and lightly toss again.

5. Be sure not to add too much dressing. Serve immediately.

6. Candied Almonds

7. In a small non-stick skillet, place 1 cup of sliced almonds and ½ cup white sugar.

8. Turn on burner to medium heat.

9. After about 3 minutes the sugar will start to melt. Stir constantly until the sugar is completely melted, and the almonds are coated.

10. Pour onto a plate and allow to cool.

11. Break up pieces before serving.

12. Champagne Maple Vinaigrette

13. Whisk all ingredients together and drizzle over fresh greens

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