Vidalia Onion, Tomato, and Basil Salad
1 Vidalia onion -- large
2 tomatoes -- large
1/2 pound mozzarella cheese, part skim milk -- sliced
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup fresh basil leaves -- chopped
1/2 teaspoon garlic -- finely minced
* Garlic is optional.
Slice the tomatoes and cheese into thick slices. Slice the Vidalia
onion into thin slices; chill for best flavor. If Vidalias are not
available substitute Walla Walla, Maui Sweet or Texas 1015.
On salad plates, arrange the tomatoes, onion and cheese in
In a large measuring cup combine the oil, vinegar, garlic and black
pepper. Use a whisk to blend well. While still stirring, pour over the
vegetables. Garnish with chopped basil. Serve immediately.
VINAIGRETTE PASTA SALAD WITH CHICKEN
1 cup Olive oil
1/4 cup Fresh Pesto sauce
1/2 teaspoon Seasoned salt
1 pound Chicken breasts,skinned -- bone
1 each Sliced blanched zucchini
1/3 cup Fresh lemon juice
1 each Egg yolk
1/2 teaspoon White pepper
9 ounces Fresh Angel's Hair pasta
1/2 cup Pine nuts
In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper. Whisk together until well blended. Reserve 1/4 cup mixture. Broil chicken breast halves on both sides until tender. Slice
chicken,crosswise,unto 1" wide strips. Toss remaining oil mixture with hot cooked,drained pasta and zucchini. Arrange on a serving platter. Place chicken slices over pasta;sprinkle with pine nuts. Pour reserved oil mixture over salad. Serve immediately or chill.
Warm Bean and Tomato Salad with Basil
1/2 pound Green Beans -- ends removed
3 tablespoons Olive Oil
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Freshly Ground Black Pepper
* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish.
Warm Goat Cheese Salad
1 head Boston lettuce
1 head red leaf lettuce
1 1/2 ounces goat cheese -- per person
3 tablespoons pine nuts -- chopped
2 tablespoons bread crumbs
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons vegetable oil
For the dressing, just mix the lemon juice and vinegar and add the oils
while whisking. Combine the pinenuts and bread crumbs in a small bowl.
Cut the goat cheese into 1.5 oz slices. Coat the slices with olive oil
and roll them in the pinenut mixture. Add any extra hazelnut mixture to the dressing. Break the lettuce into bite size pieces and dress. Place the goat cheese slices on a oiled sheet and bake at 350 degrees until they begin melting. Then toast the goat cheese until the tops are brown. Serve in individual dishes with one goat cheese slice per bowl.
Warm Red Cabbage Salad
1 small red cabbage -- about 18 oz
1 red apple -- crisp
1 clove garlic -- finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion -- quartered and thinly
4 ounces goat cheese -- broken into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh marjoram -- finely chop,or 1/8 t
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside. Cut apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Add the cabbage, and cook for about 2 minutes. Season with salt, freshly ground black pepper, and more vinegar, if necessary. Add the goat cheese, apple, and herbs. Toss briefly and carefully before serving.
Warmer Kartoffelsalat (Hot Potato Salad)
3 each Potatoes;Med -- Boiled In Skins
3 each Bacon -- Slices
1/4 cup Onion -- Chopped
1 tablespoon Unbleached Flour
2 teaspoons Sugar
3/4 teaspoon Salt
1/4 teaspoon Celery Seeds
1/4 teaspoon Pepper
3/8 cup -- Water
2 1/2 tablespoons Vinegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.
YAM SOM-O (THAI POMELO-CHICKEN SALAD)
1 Pomelo or ruby red -- grapefruit
1 small Whole cooked chicken breast
1 cup Cooked shrimp
1 teaspoon Chopped red chile
1 1/2 tablespoons Thai fish sauce
1 1/2 teaspoons Sugar
Juice from 1 large lime
1 1/2 tablespoons Chopped fresh coriander
1 small Head red leaf lettuce -- for
1/4 cup Roasted peanuts -- chopped
Fresh red chile -- julienned
-----CRISPY FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot
Flakes, and garnish with red chile slivers.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks.