Recipe Tag: Salad

Salade Nicoise

Place the water in a medium saucepan fitted with a steamer basket.

Heat over high until the water is steaming.

Add the green beans and steam for 6 to 8 minutes.

Remove and place in the ice water. When cool, drain the green beans and set aside in the refrigerator.

Season the tuna with ground pepper.

Heat a large skillet over high heat until very hot (almost smoking) and spray with the olive oil.

Add the tuna steaks seasoned side down.

Cook over medium-high heat until seared and turn. Rare tuna will take about 3 minutes per side.

Remove and let cool. Chill.

Place a skillet in the oven and preheat to 350F.

Place the red potatoes in the pan, spray with olive oil, and place in the oven.

Roast for about 20 – 25 minutes until tender. Remove and let cool. Chill.

Whisk together the vinegar, mustard, olive oil and oregano.

Using a fork, mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing with the garlic.

Add the capers and fold together gently. Chill well.

To assemble the salad, divide the lettuce between 2 chilled plates.

Place the green beans, potatoes and tomatoes in the vinaigrette and toss well.

Place on top of the lettuce arranging each vegetable opposite each other.

Place a tuna steak on each plate along with two halves of a hard boiled egg and three of each type of olive for each salad. Serve.

Roasted Turkey, Wild Rice and Cranberry Salad

In a medium sauce pan, heat the water and rosemary. When the water boils, stir in the wild rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and then put in the refrigerator for 15 minutes to cool.

When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.

Rice Noodle Chicken Salad

Place 3 quarts of water in a large sauce pan over high heat.

When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.

When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.

Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.

Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.

Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.

Red Beans and Rice Chopped Salad

Place the water in a saucepan over high heat.

When boiling, add the brown rice, reduce to a simmer and partially cover.

Cook for about 30 to 35 minutes, until tender.

While the rice is cooking, place the olive oil in a medium sauté pan over medium high heat.

When hot, add the onion and reduce the heat to medium. Cook for about 15 minutes, stirring frequently. If needed, further adjust the heat so the onion caramelizes and doesn’t burn.

When the onions and rice are done, place them together in a bowl and place the bowl in the refrigerator (or freezer if in a hurry). Stir them occasionally while cooling.

While the onions and rice are cooking, place the paprika, salt, Creole seasoning, yogurt, pepper, sour cream, milk and honey in a small bowl.

Stir until blended.

Place in the refrigerator to chill.

When the rice, onions and dressing are chilled, place them in a large bowl with the celery, pepper, sausage, beans, and lettuce.

Toss well and serve.

Quinoa Salad with Tuna and Avocado

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, green onions, celery, peppers, tomatoes, dill, salt, pepper, and avocado.

Fold together gently until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

Quinoa Salad with Smoked Fish

Place 3 cups water in a small saucepan over high heat. When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated. Remove from heat, cover, and let stand for 10 minutes.

Add 3 teaspoons of olive oil to the quinoa and fluff the quinoa to keep it from sticking together. Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp of olive oil in a large saucepan over medium-high heat. Add the green part of the leeks and cook, stirring frequently, for 3-4 minutes or until just wilted.

Add the white part of the leeks, the cranberries, and the hazelnuts, and reduce the heat to medium. Continue cooking, stirring frequently, for another 5 minutes.

Add the leek mixture to the quinoa, as well as the smoked fish, the white wine vinegar and salt.

Fold together gently and chill.

Quinoa Salad with Shrimp and Zucchini

Place 3 cups water and 1/8 teaspoon salt in a small saucepan over high heat.

When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated.

Remove from heat, cover, and let stand for 10 minutes.

Add 2 teaspoons olive oil to the quinoa and fluff the quinoa to keep it from sticking together.

Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp olive oil in a large skillet over high heat.

Add the diced onion and cook for about 5 minutes, tossing frequently, until the onions begin to brown.

Add the zucchini, marjoram, and basil, and cook for about 2 minutes, then add the shrimp. Toss frequently for 1 minute, then add 1/4 cup water to the pan.

Cook the shrimp for another 2 minutes (or until pink).

Add the shrimp and vegetable mixture to the chilled quinoa, then add the goat cheese, capers, and vinegar.

Fold together gently until the goat cheese has melted.

Stir gently, chill thoroughly, and serve.

Leek and Salmon Fettuccine Salad

Preheat oven to 400°F. Place a small skillet in the oven.

Place the water in a large stock pot over high heat.

When the water is boiling, add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook (follow package directions).

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut the leeks crosswise thinly into half moons, keeping the white and green parts separate.

While the pasta is cooking, place a large skillet over medium-high heat. Spray lightly with oil.

Add the green tops of the leeks first and cook, stirring occasionally.

Reduce the heat if needed so that the leeks do not brown.

When the dark green tops are slightly cooked, add the white part of the leeks.

While the leeks are cooking, place the olive oil, salt, pepper, vinegar, and honey in a medium mixing bowl and whisk together to make a vinaigrette.

Drain the pasta when it is cooked and add it to the mixing bowl with the vinaigrette. Toss the fettuccine until it is well coated.

When the leeks are done (limp), add them to the pasta/vinaigrette mixture and toss gently.

Add the capers and pine nuts to the mixing bowl, fold together gently, and place the salad in the refrigerator to chill.

Remove the preheated pan from the oven, spray lightly with oil, and place the salmon filets in the pan.

Return the pan to the oven and cook for 5 – 7 minutes.

Turn the salmon filets over and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled, flake the salmon into bite-sized pieces.

Add the salmon to the pasta salad and toss gently. Return the bowl to the refrigerator.

When the salad is chilled, coarsely chop the herbs and add them to the bowl, tossing the salad gently.

Serve the salad topped with the tomato strips.

Curried Tuna Salad

Place the avocado in mixing bowl and mash until smooth.

Add the sour cream, curry powder, cinnamon, salt and pepper and fold together until well blended.

Add the tuna, almond, relish, raisins, green onions, celery and red pepper to the bowl.

Fold together until well blended.

Chill for at least an hour before serving.

Crab and Horseradish Salad

Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.

Add the celery, red pepper, crabmeat, and green onion.

Gently fold together to blend well but not break up the crabmeat too much.

Chill well before serving.