Category Archives: Salads

HEART OF PALM AND AVOCADO SALAD

3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 ⁄ oz. butterhead lettuce, leaves torn
⁄ cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
⁄ small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
Instructions
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.

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Grilled Watermelon, Avocado, and
Shrimp Salad

Skewers
Platter
Large Bowl
Grilled Watermelon, Avocado, and Shrimp Salad
Grill everything in this fresh summer salad, then toss with lemon juice and cucumber for the ultimate
summer fix.
SERVES 6 30 MINUTES
Ingredients
1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into ⁄ -inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
⁄ cup basil leaves
⁄ cup mint leaves
1 English cucumber, cut into ⁄ -inch pieces
Instructions
Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions,
and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-
8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper
and transfer to a platter.
Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from
skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add
spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and
cucumber and toss carefully to combine; transfer to a serving platter.

panzanella (italian tomato bread) salad best if done in summer when tomatoes are at their best

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INGREDIENTS
2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped
DIRECTIONS
1.
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

2.
Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

3.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

4.
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

 

QUINOA SALAD WITH ASPARAGUS, PEAS, AVOCADOS

FOR THE DRESSING:

you can use this simple dressing but since my daughter does not like lemon we used a greek store bought dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh basil
  • Salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 2 cups chicken broth (low or nos alt)
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 cup frozen peas (I found some fresh from Costco so used those)
  • 1 avocado, chopped
  • Salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
  2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
  4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste.

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

     

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.