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Which Fruits Do You Include In Fruit Salad?

leeluvfashion — Fri, 11 Apr 2008 16:03:11 -0700

Everyone has different tastes, so which types of fruit do you include when making fruit salad?

I include: Watermelon, Strawberries, Red Grapes, Pineapple, Raspberries, Cantatope, Blueberries and sometimes orange chunks. I used to include Kiwi slices however now I'm allergic to them (I love them though.)

What Do You Include In Your Usual Salad?

leeluvfashion — Fri, 11 Apr 2008 15:54:04 -0700

Aside from the standard lettuce (what type do you use?), tomato and cucumber slices, what do you like in your salad (including those 3 previously mentioned items) ?

My salads are made of: romaine lettuce, some iceberg lettuce, shredded raw carrots, cucumber slices, tomato, raw onion slices, sometimes raw almonds or plain soy nuts and I rarely use dressing (if I do include dressing I use those Salad Spritzers.)Also, I sometimes add garbonzo & kidney beans, maybe some gorgonzola cheese crubs.

Avocado and Feta Salad Wraps

partysugar — Tue, 26 Feb 2008 06:03:54 -0800

Avocado and Feta Salad Wraps
Modified from Vegetarian Times magazine

1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas

Preheat oven to broil.
Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice and black pepper.
Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.
Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.
To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.

Serves 4.

Baked Ziti with Italian Salad and Garlic Bread

partysugar — Fri, 22 Feb 2008 09:00:33 -0800

Baked Ziti with Italian Salad and Garlic Bread
From Everyday Food magazine

For Baked Ziti:
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
For Garlic Bread
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
For Italian Salad:
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed

Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
Meanwhile, in a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce.
Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Serves 4.

Steak Salad

partysugar — Mon, 11 Feb 2008 08:15:53 -0800

Steak Salad
From Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.

Serves 4.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Makes 1 2/3 cups.

Salad with Potato Apple Pancakes

partysugar — Thu, 31 Jan 2008 10:00:52 -0800

Salad with Potato Pancakes
From Food and Wine magazine

1/3 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon wine vinegar
1 3/4 teaspoons salt
1 1/4 teaspoons fresh-ground black pepper
1 pound baking potatoes (about 2), peeled
3 tart apples, such as Granny Smith, cored
1 small onion
1/4 cup chopped fresh parsley
2 eggs, beaten to mix
1/2 cup dry bread crumbs
2 to 3 tablespoons cooking oil
1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each.
Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss.
Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.

Serves 4.

Quail Salad

partysugar — Mon, 28 Jan 2008 08:15:07 -0800

Quail Salad
Modified from Martha Stewart

4 quail, 5 ounces each, cooked
1 teaspoon toasted sesame oil
1 teaspoon corn or vegetable oil
Zest and juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 piece (1 inch) fresh ginger, peeled and finely chopped
Salt
1/4 pound soba noodles, or spaghetti
2 tablespoons toasted sesame seeds
2 to 3 cups loosely packed pea shots or watercress leaves

In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger, set aside.
Bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
Meanwhile brush the cooked quail with the oil citrus mixture. Warm in the oven for 8-10 minutes.
Pour remaining oil citrus mixture into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan.
Add noodles; simmer until heated through. Stir in sesame seeds.
Divide noodles and pea shoots or watercress among four plates. Place a quail on top, and serve.

Serves 4.

Potato-Crusted Salmon with Herb Salad

partysugar — Tue, 22 Jan 2008 06:00:01 -0800

Potato-Crusted Salmon with Herb Salad
From Food and Wine magazine

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounces herb salad mix (6 cups)

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes.
Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

Serves 4.

Potato Latkes With Watercress Salad

partysugar — Mon, 14 Jan 2008 10:15:27 -0800

Potato Latkes With Watercress Salad
From Bon Appétit magazine

Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 tsp. coarse kosher salt
1/4 tsp. freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tbsp. all purpose flour
1 tsp. baking powder
Vegetable oil (for frying)
Salad:
6 tbsp. olive oil
2 tbsp. sherry wine vinegar
1/4 tsp. dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips

For latkes: line colander with kitchen towel.
Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl.
Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible.
Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat.
Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. Latkes can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
For salad: whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper.
Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
Arrange 2 latkes on each plate. Mound salad alongside. Alternately mound salad on a plate and place 2 latkes on top of the salad.

Serves 8.

Mushroom, Apple, and Goat Cheese Salad

partysugar — Sat, 12 Jan 2008 04:00:11 -0800

Mushroom, Apple, and Goat Cheese Salad
From Southern Living magazine

1/2 cup walnut halves
1 tablespoon butter
1 pound assorted mushrooms, trimmed and coarsely chopped
Honey-Balsamic Vinaigrette, divided, recipe below
1 (4-oz.) package arugula, thoroughly washed
1 large Cameo apple, thinly sliced
3 ounces goat cheese, crumbled

Place walnuts in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

Serves 6-8.

Honey-Balsamic Vinaigrette
From Southern Living magazine

1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons honey
Salt and pepper to taste

Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.

Makes about 1 cup.

Make ahead: make this vinaigrette up to two days ahead, and refrigerate in an airtight container. Allow it to come to room temperature, and whisk before serving.

Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad

partysugar — Tue, 08 Jan 2008 06:00:51 -0800

Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad
From Food and Wine magazine

4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisée, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced

Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisée and avocados and transfer to plates.
Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.

Serves 4.

Winter Salad With Pomegranate Dressing

partysugar — Tue, 18 Dec 2007 08:30:08 -0800

Winter Salad With Pomegranate Dressing
From Rachael Ray

3 medium shallots, 2 thinly sliced and 1 finely chopped
1/3 cup extra-virgin olive oil
1 cup bottled pomegranate juice, such as Pom Wonderful
Vegetable oil, for frying
1/2 cup all-purpose flour, for dredging
Coarse salt
2 tablespoons white wine vinegar
Freshly ground pepper
12 ounces spicy salad greens, such as arugula, washed and dried
Seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.
In a small saucepan, combine 1 teaspoon of the olive oil with the chopped shallot and cook over medium heat, stirring occasionally, for about 3 minutes, until limp.
Add the juice, increase the heat to medium-high and boil until reduced to 1/4 cup, 10 to 12 minutes. Stir as the liquid becomes syrupy to prevent burning. Remove from the heat and set aside to cool.
Add about 1 inch of vegetable oil to a medium saucepan and place over medium heat. In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of any excess flour. When the oil is hot (it will ripple), add the shallot rings, stirring so they don't stick together.
Fry until crisp and brown, 2 to 4 minutes. Remove with a slotted spoon, drain on paper towels and season with salt.
When the pomegranate sauce is cool, pour it into a medium bowl. Whisk in the vinegar and a few dashes of salt and pepper, then slowly whisk in the remaining olive oil. Snag a salad leaf and dip it into the dressing to taste. Adjust the salt and pepper.
Place the greens in a large bowl and dress lightly (you might not need all of the dressing). Divide the greens among 6 plates and top with the fried shallots and pomegranate seeds.

Serves 6.

Winter Green Salad

partysugar — Sat, 24 Nov 2007 04:00:45 -0800

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

Spinach Pumpkin Salad

partysugar — Tue, 30 Oct 2007 08:30:00 -0700

Spinach Pumpkin Salad
From Sunset magazine

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
Salt and pepper
1/2 cup salted, roasted shelled pumpkin seeds

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Serves 12.

Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g

Turkey Spinach Toss

partysugar — Tue, 30 Oct 2007 06:00:00 -0700

Turkey Spinach Toss
From Better Homes and Gardens magazine

2 8-oz. turkey breast tenderloins, halved horizontally
1/4 tsp. coarsely ground black pepper
2 Tbsp. butter
2 oz. thinly sliced deli ham, cut into bite-size pieces
1/2 cup orange juice
2 9- to 10-oz. pkgs. fresh spinach
1 orange, cut into wedges

Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once.
Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling.
Add spinach, half at a time, to skillet; cook 1 minute or until just wilted.
Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.

Serves 4.

Poached Pear Salad

partysugar — Sat, 13 Oct 2007 07:00:32 -0700

Poached Pear Salad
From Sunset magazine

Poached pears (recipe follows)
6 quarts baby spinach leaves (18 oz.), rinsed and crisped
1 jar (6 oz.; 1 1/4 cups) plain roasted, roasted and salted, or honey-roasted macadamia nuts
4 ounces fresh chèvre (goat cheese)
1/3 cup mild olive oil
3 tablespoons rice vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
1 tablespoon dried thyme
Salt and pepper
3/4 cup pomegranate seeds (optional)

With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks.
In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad.
In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad.

Serves 12.

Nutritional Information: CALORIES 249(69% from fat); FAT 19g (sat 3.7g); PROTEIN 4.2g; CHOLESTEROL 4.3mg; SODIUM 132mg; FIBER 3.8g; CARBOHYDRATE 20g

For the poached pears:

In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer.
Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core.
Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.
Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.

Sirloin Steak & Pasta Salad

partysugar — Fri, 12 Oct 2007 09:00:25 -0700

Sirloin Steak & Pasta Salad
From Cooking Light magazine

2 cups uncooked penne or mostaccioli (tube-shaped pasta)
1/4 pound green beans, trimmed
1 (3/4-pound) boneless sirloin steak, trimmed
1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced red bell pepper
1/4 cup chopped fresh basil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled blue cheese

Preheat broiler.
While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes.
Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.
Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese and serve.

Serves 4.

Nutritional Information: CALORIES 437(24% from fat); FAT 11.8g (sat 4.3g,mono 4.5g,poly 0.8g); PROTEIN 29.4g; CHOLESTEROL 54mg; CALCIUM 100mg; SODIUM 582mg; FIBER 4.4g; IRON 4.5mg; CARBOHYDRATE 54.4g

Green Salad

partysugar — Fri, 05 Oct 2007 15:15:49 -0700

Green Salad
From PartySugar

4 cups fresh arugula, washed and spun dry
1 avocado, cut into chunks
1 cup kalamata olives, pitted and cut in half
1/2 cup sliced cherry tomatoes
juice of one lemon
1/4 cup extra virgin olive oil
3 tablespoons vinegar of your choice
1 teaspoon mustard
1/4 teaspoon each: dried dill, salt, and fresh ground pepper

Toss the arugula with the avocado, olives, and tomatoes.
In a small jar combine the oil, lemon juice, vinegar, mustard, and spices. Shake vigorously.
Pour dressing over salad right before serving. Toss to coat leaves.

Serves 6.

Corn and Red Pepper Caesar Salad

partysugar — Thu, 04 Oct 2007 10:00:04 -0700

Corn and Red Pepper Caesar Salad
From Vegetarian Times magazine

4 ears corn on the cob or 3 cups canned corn kernels, drained
1 red bell pepper, seeded and diced
1 medium-sized head romaine lettuce, leaves separated
4 large eggs
1 ½ cups garlic croutons
2/3 cup grated Parmesan cheese
¾ cup olive oil
1 tsp. minced garlic, or to taste
¼ cup fresh lemon juice
1 tsp. Dijon mustard
1 Tbs. Worcestershire sauce
Salt and freshly ground black pepper to taste

If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, drain and rinse under cold water. Drain again and refrigerate until serving time.
Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.

Serves 4.

Thai mango salad with griddled prawns

pinkacid — Thu, 04 Oct 2007 01:23:39 -0700

Ingredients:
20 large, headless tiger prawns
• 1 ripe mango, peeled
• 2 handfuls of bean sprouts
• 3 small cucumbers, chopped
• a small bunch of fresh coriander, leaves picked
• 1 red pepper, deseeded and cut into thin strips
• a bunch of spring onions, chopped
• sea salt
• a small handful of sesame seeds
• extra virgin olive oil

For the marinade
• a thumb-sized piece of fresh ginger, peeled and grated
• a small bunch of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, deseeded and chopped
• 4 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• a good pinch of brown sugar
• 1 clove of garlic, peeled and crushed

Get yourself four wooden skewers and slide 5 peeled prawns on to each one. For the marinade, mix together the marinade ingredients. Drizzle half the marinade over the prawns.

For the salad, destone the mango and cut it into thin strips. Mix with the other half of the marinade, the bean sprouts, cucumber, coriander, pepper, spring onions and some sea salt.

Fry the sesame seeds in a large, dry frying pan until golden. Remove and set aside. Fry the prawns over a high heat for 2 minutes until cooked through.

Divide the salad over four plates. Place a prawn skewer on top of each plate, sprinkle with sesame seeds and drizzle with a little olive oil.

**This is one of Jamie Oliver's recipes that I got from his website:
www.jamieoliver.com

Pork and Grilled Vegetable Salad

YumSugar — Mon, 01 Oct 2007 08:13:33 -0700

Pork and Grilled Vegetable Salad
From Cooking Light, September 2004
Image Source

2/3 pound red potatoes, cut into (1/8-inch-thick) slices
1 1/2 tablespoons extravirgin olive oil, divided
Cooking spray
1 small zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
1 large red bell pepper, quartered
1 large orange bell pepper, quartered
1 medium red onion, cut into (1/4-inch-thick) slices
4 (1-ounce) slices sourdough bread
1 garlic clove, peeled and halved
1 1/2 cups thinly sliced leftover pork roast (about 8 ounces)
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon chopped fresh oregano
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

4 servings (serving size: 1 3/4 cups salad and 1 bread slice)

Prepare grill.
Toss potatoes with 1 teaspoon oil.
Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side.
Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic.
Coarsely chop zucchini, squash, and bell peppers.
Combine vegetables and pork in a large bowl, tossing gently.
Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk.
Drizzle vinegar mixture over vegetable mixture, tossing to coat.
Serve bread with salad.

CALORIES 310(25% from fat); FAT 8.5g (sat 1.7g,mono 5.1g,poly 1.1g); PROTEIN 15g; CHOLESTEROL 26mg; CALCIUM 73mg; SODIUM 755mg; FIBER 5.6g; IRON 2.6mg; CARBOHYDRATE 45.1g

Spinach-Pear Salad with Mustard Vinaigrette

partysugar — Tue, 25 Sep 2007 08:30:58 -0700

Spinach-Pear Salad with Mustard Vinaigrette
From Cooking Light magazine

2 Bosc pears, cored and thinly sliced
6-ounces fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Combine pear slices and spinach in a large bowl.
Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat.
Sprinkle with cheese.

Serves 12.

Nutritional Information: CALORIES 52(47% from fat); FAT 2.7g (sat 0.7g,mono 1.6g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2mg; CALCIUM 58mg; SODIUM 215mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 6.1g

Avocado & Tomato Salad

partysugar — Sat, 22 Sep 2007 04:00:55 -0700

Avocado & Tomato Salad
Created by BellaSugar
Image Source

3-4 ripe tomatoes on the vine, cut into chunks
1/4 red onion, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
3 scallions both white and green part, chopped
2 avocados, diced
High quality sea salt, such as Fleur de Sal

Combine all of the ingredients except the avocado and salt in a large mixing bowl.
Gently fold in the avocado and toss lightly to coat.
Season to tate with the salt. Set aside for ten minutes to allow flavors time to meld.
Chill if not serving immediately and enjoy!

Serves 4.

Mediterranean Rice Salad

partysugar — Sat, 15 Sep 2007 04:00:39 -0700

Rice Salad
Fom Sunset magazine
Image Source

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes.
Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.
Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes.
Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Serves 6-8.

Nutritional Information: CALORIES 289(47% from fat); FAT 15g (sat 4.2g); PROTEIN 5.6g; CHOLESTEROL 15mg; SODIUM 793mg; FIBER 1.3g; CARBOHYDRATE 32g

Pesto Pasta Salad

partysugar — Tue, 28 Aug 2007 09:00:55 -0700

Pesto Pasta Salad
From Simply Recipes

4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

Serves 6-8.

Avocado Stuffed with Chicken Salad

partysugar — Tue, 21 Aug 2007 06:00:24 -0700

Avocado Stuffed with Chicken Salad
From Emeril Lagasse
Image Source

1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio

In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper.
Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.

Serves 2.

Chicken Salad With Spicy Avocado Dressing

partysugar — Tue, 14 Aug 2007 06:00:17 -0700

Chicken Salad With Spicy Avocado Dressing
From The Nest
Image Source

2 skinless chicken breasts, 6 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 small yellow pepper, seeded and sliced
2 1⁄2 ounces mixed fresh rocket, spinach and watercress leaves
12 cherry tomatoes, halved
2 spring onions, sliced diagonally
1 tablespoon cilantro leaves, to garnish
For dressing:
1 avocado, peeled, stoned and chopped
Juice and zest of 1 lime
3 tablespoons fromage frais or cream cheese at room temperature
1 tablespoon chopped cilantro
1⁄4 teaspoon dried crushed chilli

Put the chicken breasts between 2 sheets of cling film and flatten with the end of rolling pin. Heat a griddle pan and brush with the oil.
Season the chicken with salt and pepper and griddle for about 2-4 minutes each side, until cooked through.
Remove from the pan and set aside.
Add the pepper to the pan and cook for about 5 minutes until tender.
Blend together the ingredients for the dressing and season well.
Peel the pepper slices. Arrange the salad leaves on 2 plates, then add the pepper, tomatoes and spring onions. Spoon over the dressing.
Slice the chicken and place on top of the salad, then sprinkle with cilantro.

Serves 2.

Pear Salad with Bacon and Sherry-Wine Vinaigrette

partysugar — Wed, 08 Aug 2007 08:00:06 -0700

Pear Salad with Bacon and Sherry-Wine Vinaigrette
From Everyday Food magazine
Image Source

3 pears, such as Bartlett or Comice, halved and cored
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
Coarse salt and freshly ground pepper
1 small shallot, finely chopped
3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
1/4 cup sherry-wine vinegar
1/2 cup extra-virgin olive oil
1 Asian pear
2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick
1 watercress, tough stems removed
1 frisee, torn into bite-size pieces
Aged manchego cheese, shaved, for garnish

Preheat oven to 350 degrees.
In a medium bowl, toss halved pears with butter, sugar, and rosemary. Season with salt and pepper.
Transfer pears to a baking sheet, cut-side up, and roast until tender and well browned, 20 to 25 minutes; set aside to cool.
In a medium bowl, combine shallot, bacon, and vinegar, slowly whisk in olive oil and 2 tablespoons of bacon fat. Season with salt and pepper.
Using a box grater, grate the Asian pear on the small holes into the vinaigrette; stir to combine. Set aside.
In a large bowl, combine greens. Drizzle with enough vinaigrette to coat; toss to combine.
Transfer to a large platter, and top with roasted pears. Spoon remaining vinaigrette over pears, and top with shaved cheese; serve immediately.

Serves 8.

Summer Bread Salad

partysugar — Sat, 04 Aug 2007 04:00:11 -0700

Summer Bread Salad
From Martha Stewart
Image Source

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
Coarse salt
8 ounces green beans, trimmed
1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
1 pound small ripe tomatoes, such as cocktail or cherry, halved
1 English cucumber, cut into 1/2-inch dice
2 tablespoons grainy Dijon mustard
2 tablespoons smooth Dijon mustard
1/4 cup loosely packed fresh basil leaves, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Freshly ground pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Combine vinegar and shallot in a bowl; set aside to let shallot soften.
Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath.
Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified.
Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes.
Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Serves 6 to 8.

Tuna and Cannellini Bean Salad

partysugar — Fri, 03 Aug 2007 09:00:13 -0700

Tuna and Cannellini Bean Salad
From Good Housekeeping magazine

1 large lemon
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 jar (4 ounces) sliced pimientos, drained
3 tablespoons olive oil
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 can (12 ounces) tuna in oil, drained and flaked
1 basket cherry tomatoes, halved
1/4 cup chopped fresh parsley or basil
8 ounces of fresh green beans
Mixed greens, arugula, watercress or baby spinach

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.
Steam the fresh green beans until crisp a few minutes.
In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, olive oil, parsley, salt, pepper, tomatoes and fresh herbs.
Gently stir in tuna to serve.
Serve over a bed of mixed greens, arugula, watercress or baby spinach.

Serves 5-6.

Crisp Goat-Cheese Salad

partysugar — Thu, 02 Aug 2007 09:00:29 -0700

Crisp Goat-Cheese Salad
From Everyday Food magazine

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes, about 1 pound
1 large egg
Salt and pepper
1 1/2 cups plain breadcrumbs
1 twelve-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Heat the broiler. Brush a baking sheet with oil; set aside.
Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper.
Place breadcrumbs in another shallow bowl.
Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss mesclun and potatoes in the dressing.
Spoon salads onto plates, and top each with two cheese disks.

Serves 4.

Yellow Fruit Salad With Ginger Thyme Syrup

partysugar — Wed, 01 Aug 2007 16:00:07 -0700

Yellow Fruit Salad With Ginger Thyme Syrup
From Food & Wine magazine
Image Source

1 cup superfine sugar
1/2 cup water
Three 1/4-inch-thick slices fresh ginger
1 large thyme sprig
2 large egg whites, at room temperature
1/2 teaspoon pure vanilla extract
1 large ripe mango, peeled and thinly sliced
2 peaches, peeled and thinly sliced
1 golden plum, thinly sliced

Preheat the oven to 225°.
In a heavy saucepan, bring the sugar, water, ginger and thyme to a boil, stirring until the sugar dissolves. Lower the heat and simmer for 10 minutes. Strain 1/2 cup of the syrup into a bowl and let cool.
Boil the remaining syrup over high heat until it reaches 230° on a candy thermometer, about 5 minutes. Discard the ginger and thyme.
In a bowl, beat the egg whites at medium speed until soft peaks form. At high speed, slowly beat in the hot syrup. Add the vanilla and beat until the meringue is stiff, glossy and at room temperature.
Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5/16-inch round tip (#3).
Add one-third of the meringue at a time and pipe it out onto the prepared baking sheets in 5-inch-long straight or slightly squiggly lines about 1/2 inch apart.
Bake the meringues for about 1 1/2 hours, or until dry to the touch. Turn off the oven and leave the meringues in for 1 hour; they should be completely crisp and dry. Let cool on the baking sheets.
Fold the fruit into the reserved syrup. Let stand for 20 minutes. Spoon into bowls and serve with the meringues.

Serves 6.

Grilled Everything Salad With Pesto Vinaigrette

partysugar — Wed, 01 Aug 2007 06:00:33 -0700

Grilled Everything Salad With Pesto Vinaigrette
From Family Fun
Image Source

1 (1 1/2-pound) beef flank steak, trimmed
Salt and freshly ground pepper
4 small summer yellow squash, thinly sliced lengthwise
4 small zucchini, thinly sliced lengthwise
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh basil leaves
1 garlic clove, chopped
1 teaspoon Dijon mustard
6 tablespoons olive oil
1/2 cup chopped red onion (optional)
2 cups grape tomatoes, halved

Heat the grill at the medium-high setting. Sprinkle the steak with salt and pepper to taste. Grill the meat (about 7 to 9 minutes per side on a gas grill for medium rare, longer if you prefer medium or well done). Let the steak cool, then cut it in half lengthwise and slice each half across the grain into thin strips.
Meanwhile, brush the yellow squash and zucchini with 2 tablespoons of the lemon juice and season it with salt and pepper. Grill the sliced vegetables, turning them once, until tender (about 2 to 3 minutes). Then cut them into thirds.
In a food processor, combine the parsley, basil, garlic, Dijon, and remaining tablespoon of lemon juice and blend well. With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste.
In a large bowl, combine the steak, squash, zucchini, and onion, if desired.
Add the dressing and toss to mix. Sprinkle with more salt and pepper, if desired. Stir in the tomatoes and serve over a bed of your favorite greens.

Serves 6.

Advanced Caesar Salad

partysugar — Tue, 31 Jul 2007 14:30:12 -0700

Advanced Caesar Salad
From Bradley Ogden
Image Source

2 heads romaine
2 large cloves garlic, minced
1/2 teaspoon capers, rinsed and minced
6 anchovy filets, mashed with a fork
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1/4 teaspoon kosher salt
3/4 teaspoon fresh craked black pepper
1/2 cup olive oil
parmesan croutons (see below)
1/2 cup shaved parmesan

Trim the romaine lettuce of any brown and bruised leaves. Tear the leaves in to 2-inch pieces. Wash, dry and refrigerate.
Combine the garlic, capers and anchovies, mixing together to form a paste.
Add the egg yolks, dry mustard, lemon juice and salt and 1/4 teaspoon of the pepper.
Whisking continuously, very slowly add the olive oil. Continue whisking until all the oil has been added and the dressing is thick and smooth like mayonnaise.
Refrigerate the dressing for 30 minutes to develop its full flavor.
Place the romaine in a large bowl and add the remaining 1/2 teaspoon cracked black pepper.
Pour the dressing down the sides of th bowl, lifting the lettuce up and over, coting the leaves evenly.
Add the parmesan croutons and toss.
Place on plates and garnish with the shaved parmesan.

Parmesan Croutons

2 cups french bread cut in to 3/4 inch cubes
6 small cloves garlic, peeled and crushed
1/4 cup unsalted butter
1/2 cup grated parmesan cheeese

Preheat the oven to 350.
Combine the garlic and butter in a small saucepan and place over moderate heat until the butter has completely melted and is bubbbling but not browning. Remove from the heat and let stand for 15 minutes.
Strain the butter and discard the garlic cloves.
In a bowl toss the bread and butter, evenly coating the cubes.
Place the bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times while baking .
Once the croutons have become a deep golden brown and are crisp all the way through, remove them from the oven and place them in a large bowl.
Add the parmesan cheese to the croutons while they are still warm and toss the croutons and cheese together.

Serves 6-8.

Beginner Caesar Salad

partysugar — Tue, 31 Jul 2007 14:30:08 -0700

Beginner Caesar Salad
From Chabad
Image Source

2 heaping tablespoons of mayonnaise
½ teaspoon lemon juice
½ teaspoon salt & pepper
½ teaspoon garlic powder
1 bag of romaine lettuce
your favorite store bought croutons

Mix the first four ingredients together in a salad bowl.
Add the lettuce and croutons and toss until covered with dressing.
Serve immediately.

Serve 6-8.

Cuban Beans and Rice Salad

partysugar — Tue, 31 Jul 2007 09:00:19 -0700

Cuban Beans and Rice Salad
From Cooking Light magazine

1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomato (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro

Combine first 6 ingredients in a bowl, and toss gently.
Add rice, next 3 ingredients (rice through beans), and cilantro; toss well.
Serve chilled or at room temperature.

Serves 6.

Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers

partysugar — Tue, 31 Jul 2007 06:00:04 -0700

Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers
From Food & Wine magazine

1/2 cup vegetable oil
1 1/2 pounds shelled rock shrimp or medium shrimp (split lengthwise)
3 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh ginger
1 garlic clove, coarsely chopped
1/2 pound snow peas
1 medium jicama (3/4 pound), peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, halved and thinly sliced
Salt and freshly ground pepper
1/4 cup chopped cilantro
Lemon wedges, for serving

In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.
Add half of the shrimp and sauté until opaque and just cooked through, about 3 minutes; transfer to a large plate. Repeat with another 1 tablespoon of oil and the remaining shrimp; let cool.
In a blender, combine the oyster sauce with the vinegar, mustard, ginger and garlic and puree. With the blender on, gradually add the remaining 6 tablespoons of vegetable oil.
Bring a medium saucepan of salted water to a boil. Add the snow peas and cook until bright green, about 1 1/2 minutes. Drain the snow peas, refresh under cold water and pat dry.
In a serving bowl, combine the snow peas, jicama, peppers, onion and shrimp.
Add the dressing, toss well and season with salt and pepper. Sprinkle on the cilantro and serve with lemon wedges.

Serves 6.

Salad Nicoise

partysugar — Fri, 27 Jul 2007 09:00:18 -0700

Salad Nicoise
From Julia Child
Image Source

For salad:
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets, optional
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
For Vinaigrette:
1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Make vinaigrette: Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Arrange the lettuce leaves on a large platter or in a shallow bowl.
Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.
Baste the tomatoes with a spoonful of vinaigrette.
Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each if using.
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Serves 6.