Category Archives: Salads

Sesame Seared Ahi Tuna with Ginger Soy Sauce

  • 2 ahi tuna steaks (~6oz per person)
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 TB ginger paste (or shaved ginger)
  • 1 TB minced garlic
  • 1 tsp wasabi OR 1 tsp horseradish and 1/2 tsp crushed mustard seeds
  • 2 tsp sugar
  • 2 green onions, sliced, plus more for garnish (optional)
  • 1 TB sesame seeds
  • 1 TB olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)

Instructions

  1. Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish and mustard seeds), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if prefered). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
  2. Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 15-30 seconds per side, then remove from pan. Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
  3. Slice tuna in thin long strips. If desired, leave about 1/2″ at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.

    i served with spring mix lettuce, avocado wafu Japanese dressing mixed with wasabi paste.  also with shoestring fries

     

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prosciutto cheese and fruit salad

Serves 4

4 handfuls of rocket
2 peaches, sliced*
100g double cream Brie cheese, sliced
handful dried cranberries or fresh pomegranate seeds
8 or so slices prosciutto, torn up
extra-virgin olive oil
cranberry pear balsamic vinegar
freshly ground pepper and sea salt

Arrange rocket on a platter and scatter prosciutto, peach sliced, brie and cranberries. Drizzle with olive oil and balsamic vinegar. Beautiful!

* You can also use other stone fruit such as plums, apricots, nectarines or apples. Use your favorite flavored balsamic vinegar if you can’t find the cranberry pear and try, if you can, to choose a white balsamic vinegar (for esthetic purposes).  I also did it with Halloumi cheese which is all I had and it worked great.

thomas keller vinaigrette

As Thomas Keller has stated, this is his house vinaigrette recipe—pared down to the very essentials. Three ingredients, no salt or pepper, just the delicious basics. We recommend following his recipe by adding fresh herbs like tarragon, parsley and chives to the lettuce, some minced shallots, as well as a dash of salt and pepper, and serving it up daily!

We spotted this recipe on some of our favorite food sites and blogs so we wanted to share it with you in hopes that you share it with your guests, family and friends, too!

  • THOMAS KELLER’S HOUSE VINAIGRETTE:
  • INGREDIENTS:

    1/4 cup Dijon mustard
    1/2 cup red wine vinegar
    1 1/2 cups canola oil

  • INSTRUCTIONS:

    1. Combine mustard and vinegar by hand.
    2. When completely combined, slowly drizzle in oil.
    3. If the ingredients separate, whisk it together. Can be stored up to 2 weeks in refrigerator.

creamy garlic chive dressing

3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
3 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives

2 tsp dijon mustard
3 teaspoons honey
1-2 garlic clove
Salt and freshly ground black pepper
1/2 cup olive

Blend all together and strain and serve over steak and tomatoes

 

Dijon Potato Salad

8 to 10 red potatoes -rinsed and quartered, 1 bunch of chives -rinsed and chopped, 1 pkg bacon – cooked and crumbled, Dijon mustard 1/3 cup, Mayo ( I used smart balance) 1/4 cup, Rice vinegar 1 Tablespoon (NOT rice wine vinegar), Salt, pepper, splenda, olive oil -Toss potatoes with oil, salt, pepper and roast till brown -Mix mayo, dijon, rice vinegar, and a dash of salt, pepper, and Splenda together in a bowl. – once potatoes are done mix with chives, bacon and dijon sauce.

Directions
For the Potato Salad

  1. Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
  2. Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
  3. Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.

For the Dressing

  1. Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.

us.com/recipes/food/printerfriendly/Jacquess-French-Potato-Salad-358334#ixzz2ZcclBhCX

SIDE SALAD WITH HEARTS OF PALM

14 OZ CAN OF HEARTS OF PALM DRAINED

1 AVOCADO

6 RADISHES THINLY SLICED

CILANTRO

LEMON JUICE (ABOUT 1 LEMON)

1 TABLESPOON VEGETABLE OR OLIVE OIL

SALT AND PEPPER

GENTLY TOSS TOGETHER AND SERVE AT ROOM TEMPERATURE

 

shrimp salad

Bistro Shrimp and Bacon Salad

 PA bowl of PC Organics Field Greens Salad Mix with shrimp, bacon & croutons

Ingredients

Chef’s Tips

  • You can use PC Organics Baby Spinach instead of the field greens, if you prefer.

Instructions

  1. Place field greens in large bowl; set aside. Pat shrimp dry on paper towels; set aside. Inresealable plastic bag, shake together flour and grinder; set aside.
  2. In large frying pan set over medium heat, cook bacon pieces until golden but still pliable,turning occasionally, about 10 minutes. Using slotted spoon, transfer bacon to papertowel-lined plate. Pour off bacon fat and discard. Add 2 tbsp (25 mL) of the olive oil tofrying pan and return to medium heat. Add shrimp to plastic bag; shake to coat with flourmixture. Shake excess flour mixture from shrimp and add shrimp to frying pan. Cook, turningonce or twice, until shrimp are cooked through and slightly crispy, about 5 minutes. Meanwhile,add bacon and croutons to field greens; toss to combine then divide among six plates. Placecooked shrimp on top of salad, dividing evenly.