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Woodelf
My Weather
| | Posted on Wednesday, July 02, 2003 - 04:11 am EST : |   |
Here are a few of my summer salad recipes:
This is always a HUGE hit:
CHICKEN TARRAGON SALAD
6 Servings
4 whole chicken breasts, cooked 2 C mayonnaise
& cooled 1 t oregano
1 C celery, coarsely chopped 4 t dried tarragon
1 14 oz. artichoke hearts Pepper to taste
1 red bell pepper 1/2 t salt
2 C cherry tomatoes
1 C whole pecans
Put chicken in large pot and cover with cold water. Add salt to water and bring to boil. Lower heat and simmer for 25 minutes, or until chicken is done. Remove chicken and cool. The chicken may be cooked a day in advance and refrigerated.
Chop celery. Drain and halve artichoke hearts. Core, seed and cut red bell pepper in small squares. Cut cherry tomatoes in half.
Prepare dressing: Mix mayonnaise, oregano, tarragon, pepper and salt in bowl. Set aside. You may add 1/2 C sour cream for a different flavor.
Cut cooled chicken into 1/2" cubes and place in large bowl. Add celery, artichoke hearts, red pepper, cherry tomatoes and pecans. Add dressing and mix well. Refrigerate salad, covered, at least on hour. If you are going to refrigerate overnight - don't add tomatoes or pecans until one hour before serving.
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An old-fashioned one:
WALDORF SALAD
3 C apples, diced 1/2 C mayonnaise
2 t lemon juice 1/4 C sour cream
3/4 C celery, diced 1/2 C walnuts, coarsely chopped
1/2 C raisins
1/4 t salt
Peel and dice apples, and sprinkle with lemon juice. Add celery, raisins and salt. Blend mayonnaise and sour cream. Pour over apple mixture. Toss lightly until apple pieces are well coated. Arrange salad on lettuce leaves and sprinkle with coarsely chopped walnuts. Serves 4-6.
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Don't like the raw eggs in Ceasar Salad??
CAESAR RECIPE FROM KIM
1 oil packed anchovy fillet, finely chopped
3 T packed grated Parmesan cheese
2 T mayonnaise (REPLACES THE EGGS BEAUTIFULLY)
2 t fresh lemon juice
1/2 t Dijon mustard
1 small garlic clove, minced
1/4 t Worcestershire sauce
1/4 C extra virgin olive oil
Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, lemon juice, mustard, minced garlic and Worcestershire sauce. Gradually whisk in 1/4 C olive oil. Can make 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
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My favorite!!!
SPINACH AND STRAWBERRY SALAD
Fresh spinach leaves - wash and dry. Refrigerate until crisp.
Fresh strawberries - wash & slice
Dressing: 1 1/2 t onion, minced
1/4 t worcestershire
1/4 t paprika
1/4 C cider vinegar
1/2 C veggie oil
1/2 C sugar
2 T poppy seeds
Blend 3-4 minutes in processor or blender until dressing thickens. Dressing will get very thick when refrigerated so leave out to "melt" before you intend to use it. Make a double recipe and save for later use.
Alternate dressing:
Honey Ginger Dressing
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
Shake all ingredients in tightly covered container.
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A simple salad:
BASIL AND TOMATOES
1 C basil leave
3 large ripe tomatoes
2 marinated goat cheeses or 1 mozzarella ball
Dressing: 1 shallot
1/3 C basil
salt and pepper
dijon mustard
3 T balsamic vinegar
1/2 C oil
Arrange cheese, basil and tomatoes on platter. Prepare vinaigrette by mincing the shallots and basil, season with salt, pepper and mustard. Add vinegar then whisk in oil in a thin steady stream. Pour over salad.
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Wondering what to do with the leftover steaks you grilled??
Absolutely fabulous salad - I even have a local restaurant making it and it's a hit:
STEAK SALAD, COLD
Great for using leftover barbecued steak.
32 oz 2" sirloin/london broil 1/3 C olive oil
8 oz mushrooms, sliced 3 T tarragon vinegar
1/2 C green onions, sliced 3 t Dijon mustard
14 oz hearts of palm * 1 t salt
2 T chives, chopped 2 t lemon juice
2 T parsley, chopped 1 t Worcestershire
2 T fresh dill, chopped, or 1 dash tabasco sauce
2 t dried dill 2 medium tomatoes, sliced
1 egg, raw
* may substitute artichoke bottoms or hearts
May make dressing days in advance.
May barbecue steak the day before and refrigerate until ready to slice.
Slice mushrooms, thinly slice green onions, drain and slice hearts of palm (or artichokes).
Season both sides of steak with salt and pepper. Broil or barbecue over high heat until medium rare. Let steak cool. If slicing by hand, freeze steak slightly for ease in cutting. Slices should be about 1/8" thick.
Place cooked, sliced steak in large bowl. Add mushrooms, green onions, hearts of palm, chives, parsley and dill.
Prepare mustard vinaigrette by placing egg in food processor with metal blade. With machine running, slowly add oil. Add remaining ingredients (except tomatoes) and process until blended. Taste and adjust seasonings.
Pour dressing over salad and toss well. Serve at room temp. Garnish with tomatoes. May be refrigerated 6-8 hours before serving.
Best to barbecue steak the night before, refrigerate and slice while cool, then bring to room temp just before adding to salad to toss. The steak may be used cold - it's personal preference.
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Some of my favorites. Enjoy!
Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.
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Deb
My Weather
| | Posted on Wednesday, July 02, 2003 - 03:44 pm EST : | |
Ro,,,so many great suggestions here! Thanks for taking the time to type them all out!
-Deb-Ontario Zone 5 |
Woodelf
My Weather
| | Posted on Wednesday, July 02, 2003 - 04:05 pm EST : | |
You're very welcome Deb. I have my whole recipe book on the computer. I typed it all out before our girls were married so I could make a cookbook of family recipes for them. :-)
Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.
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Susanq
My Favorite Photo
My Weather
My Garden
My Time
| | Posted on Wednesday, July 02, 2003 - 04:56 pm EST : | |
Yum, good looking recipes, Ro! The chicken tarragon
salad sounds great! I do a strawberry spinach salad
too. I add diced avocado, sliced mushrooms and
toasted, sliced almonds in addition to the sliced strawberries
and the dressing I use is from "Noteworthy" A Collection of
Recipes from the Ravinia Festival in Chicago (a GREAT cookbook).
North Shore Dressing:
2/3 cup sugar
Pinch salt
1 small onion, chopped (I use scallions)
1/2 cup cider vinegar
1/3 cup ketchup
1 T Worchestershire sauce
1 cup vegetable oil
Process until smooth in a food processor or blender. This recipe makes a lot of dressing - sometimes I only
make 1/2 recipe.
I can't wait until my tomatoes start producing to
make Caprese salad. I like the looks of your
dressing - usually we just use balsamic vinegar
and olive oil.
SusanQ - Zone 4b-5b Wisconsin |
Woodelf
My Weather
| | Posted on Thursday, July 03, 2003 - 07:13 am EST : | |
That sounds terrific Deb! I'll add that to my collection and try it. I love new recipes.
Hmmmmmmm.... a cookbook I don't have! lol.
Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.
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