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Thursday, July 30, 2009

Salad Week Salad Recipes

I've chosen a few of my favorite salad recipes from The Book of Antipasti by Lyn Rutherford. Enjoy!

Venetian Chicken Salad



1/4 cup raisins
Juice of 1 orange
1/3 cup pine nuts
1 lb. cooked chicken breasts, cut into strips
Small pinch of ground cloves
1/3 cup extra-virgin olive oil
1 tbs. white wine vinegar
1 to 2 tbs. balsamic vinegar
Salt & freshly ground pepper
Mixed lettuce leaves to serve

1. Heat raisins and orange juice to boiling in a small saucepan. Remove from heat. Let stand 20 minutes. Drain and set aside raisins, discard liquid.
2. Put pine nuts into small saucepan or skillet, without oil; place over medium heat and stir 3 minutes until golden.
3. Put pine nuts and all other ingredients, except lettuce, into a blow and toss well to mix. Cover and refrigerate 30 minutes. Serve with lettuce leaves. Makes 4-6 servings

Fennel & Dolcelatte



3 medium size fennel bulbs
1 tbs. fennel seeds, lightly crushed
1/4 cup extra virgin olive oil
Puice of 1/2 lemon
Pinch of sugar
Salt & freshly ground pepper
1 cup crumbled dolcelatte cheese

1. Trim fennel, reserving green feathery tops. Add whole bulbs to saucepan of boiling salted water. Cook 5 minutes, then drain. Refresh under cold running water, drain well and pat dry with paper towels. Set aside. Chop reserved fennel tops and set aside.
2. In a small skillet over medium heat, dry-fry seeds 2 to 3 minutes to brown and release aroma. Remove from heat and stir in olive oil, lemon juice, sugar, salt, and freshly ground pepper.
3. Thinly slice fennel bulbs and arrange in a shallow serving dish. Add oil and fennel seed mixture. Sprinkle with cheese and reserved fennel tops. Let stand 30 minutes. Toss lightly before serving. Makes 4-6 servings.

Zucchini & Tomato Salad



About 30 (2-inch long) zucchini (about 1 pound total)
12 ounces small tomatoes, sliced
4 green onions, white part only, finely chopped
1 tbs. chopped Italian parsley
Italian parsley sprigs to garnish
Dressing:
5 tbs. extra virgin olive oil
3 tbs. white wine vinegar
2 garlic cloves, chopped
1 tbs. chopped thyme or 1 tsp. dried leaf thyme
1 tsp. honey
Salt & freshly ground pepper

1. Add zucchini to a saucepan of boiling salted water and cook 3 minutes. Drain well. Using a small, sharp knife, cut a long lengthwise slit in each zucchini, place in a serving dish.
2. To make dressing, mix ingredients together in a small bowl or shake together in a jar with a tight fitting lid. Pour over hot zucchini and leave until completely cold. Add tomatoes, green onions and parsley to dish. Toss to mix. Adjust seasoning before serving. Garnish with Italian parsley sprig. Makes 6 servings

Cauliflower Insalata



1 cauliflower
1/3 cup pitted green olives, halved
1/3 cup pitted ripe olives, halved
2 tbs. capers in wine vinegar, drained
1 red bell pepper packed in wine vinegar, drained and chopped
5 anchovy fillets canned in oil, drained and halved crosswise
6 tbs. extra virgin olive oil
1 tbs. white wine vinegar
Salt & freshly ground pepper
3 small carrots

1. Break cauliflower into flowerets.
2. Add cauliflower to a saucepan of boiling salted water and boil 4 to 5 minutes until crisp-tender. Drain, refresh under cold running water, drain again and cool. Put into a serving bowl with olives, capers, bell pepper and anchovies. Add oil and vinegar and season with salt and freshly ground pepper. Toss gently to mix and refrigerate at least 30 minutes.
3. Using vegetable peeler, remove long thin slices from carrots. Place slices in a blow of iced water 10 minutes to curl and crisp. Drain thoroughly and add to salad. Toss lightly to mix, then serve. Makes 6 servings

Mixed Bean Salad



2/3 cup cannelini beans, soaked overnight and drained
2/3 cup dried black-eyed peas, soaked overnight and drained
2/3 cup dried lima beans, soaked overnight and drained
1 small onion, chopped
2 tbs. chopped oregano or 2 tsp. dried leaf oregano
1 tbs. chopped Italian parsley
Italian parsley sprig to garnish
Dressing:
1/4 cup extra virgin olive oil
2 tbs. red wine vinegar
2 garlic cloves, crushed
Salt & freshly ground pepper

1. Place beans in separate pans. Cover with cold water, bring to boil and boil briskly 10 minutes, then reduce heat and simmer, covered about 1 hour until just tender. Drain, rinse briefly under cold running water then drain and transfer to a serving dish.
2 T make dressing, mix all ingredients together in s mall bowl or shake together in a jar with a tight fitting lid. Add onion and dressing to beans while they are warm. Stir and cool to room temperature. Cover and chill until served. Just before serving, stir in oregano, parsley and adjust seasoning. Garnish with Italian parsley sprig. Makes 6 servings

Bell Pepper Salad



1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 small red onion, sliced
16 ripe olives
2 tsp. chopped basil or 2/3 tsp. dried leaf basil
2 tsp. chopped thyme, or 2/3 tsp. dried leaf thyme
Dressing:
3 tbs. extra virgin olive oil
1 tbs. red wine vinegar
1 garlic clove, finely chopped
Pinch of sugar
Salt & freshly ground pepper

1. To make dressing, mix all ingredients together in a small bowl, or shake together in a jar with a tight fitting lid. Set aside. Preheat broiler. Place whole peppers under hot broiler about 10 minutes, turning occasionally, until skins are evenly blistered and blackened. Transfer peppers to a plastic bag a few minutes, then peel away and discard skins.
2. Cut peppers in half, remove and discard seeds and cut peppers into strips. Place in a salad bowl with onion and olives. Stir or shake dressing and pour over salad. Toss gently to mix and sprinkle with herbs. Makes 4 servings

Green Bean & Onion Salad



12 ounces green beans
1 onion, thinly sliced
2 tbs. caper in wine vinegar, drained
6 tbs. extra virgin olive oil
Juice of 1 lemon
1/2 tsp, hot red pepper flakes
Pinch of sugar
Salt & freshly ground pepper
2 tsp. chopped Italian parsley
1 tsp. chopped mint

1. Add beans to a saucepan of boiling salted water and cook 4 minutes until tender. Drain and refresh under cold running water. Place in a bowl with onion and capers.
2. Beat olive oil, lemon juice, red pepper flakes, sugar, salt and freshly ground pepper in a small bowl or shake together in a jar with a tight fitting lid.
3. Pour over salad, and herbs and mix well. Makes 4-6 servings
"...Our Garrick's a salad; for in him we see
Oil, vinegar, sugar and saltness agree..."

~Oliver Goldsmith~
Retaliation: A Poem

Harvested from Hospitality Search

1. Recipe Girl Grilled Salad
2. For the Love of Cooking Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing
3. No Recipes Sukju Namul (Korean Bean Sprout Salad)
4. A Veggie Venture Raw Beet, Carrot & Kohlrabi Salad Recipe
5. Taste Buddies Pomegranate & Spinach Salad
6. Norahs Menus and Recipes Cucumber Salad with Ranch Dressing
7. Culinary Adventures of a New Wife Asian Cucumber Quinoa Salad

And one more; Pie Plate Salad. I couldn't resist!!!

Resources
1. Beware of the Confetti Salad (previous post)