Make the Creamy Parmesan Dressing (separate recipe) and set aside in the refrigerator to chill.
Combine the lettuce, tomato, cucumber, celery and red onion in a large mixing bowl. Toss gently.
Divide the salad onto 4 plates.
Top each salad with 2 Tablespoons dressing and serve.
Gather all ingredients and equipment.
For the Salad
Trim the stalks and fronds off of the fennel bulb and set aside.
Slice the bulb into 1/8-inch strips. In a large bowl, toss with the shredded radicchio.
To cut the citrus into supreme:
1. Slice off both ends of the fruit.
2. Stand fruit on a flat end.
3. Cut as close to the flesh as possible following the contour of the fruit to cut off the peel and pith.
4. Hold the fruit in your hand, and using a paring knife, cut from the inside of the membranes towards the core, slicing out the fleshy pulp. The pulp is what is called the “supreme.”
5. Continue rotating the fruit and cutting out the supremes, until all the supremes are separated from the membranes.
Add the supremes to the bowl of fennel.
For the Vinaigrette
Place the olive oil, vinegar, lemon juice, mustard, honey, fennel fronds, and salt in a blender. Blend until smooth and creamy. There will be very small specks of the fronds visible.
Drizzle dressing over the salad and gently toss to evenly distribute dressing.
Serve.
Place the water in a large stock pot over high heat. When it begins to boil add the barley and reduce the heat to medium-high so that the barley is at a slow rolling boil. Stir occasionally.
While the barley is cooking prep the vegetables and add the shallot, celery, carrots, yellow squash, green bell pepper, radishes, feta cheese, pine nuts, capers, caper liquid and basil to a large bowl. Fold together gently.
Add two tablespoons of the olive oil to the bowl and fold together gently. Place the bowl in the refrigerator.
When the barley is just cooked it will be slightly firm and chewy but not have a grainy texture. Drain and add to a second bowl. Add the remaining tablespoon of olive oil and fold gently. Let the barley cool for about ten minutes and then put it in the refrigerator to chill.
After about 30 minutes fold the chilled barley into the bowl with the veggies, salt and pepper. Chill for another 30 minutes or so.
Place the water in a small sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat to a high simmer. Cover the pan partially.
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.
Add the minced shallot to the bowl, fold together and place in the refrigerator.
When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, and pepper.
Fold together until well blended.
Chill well.
The salad is best if it is chilled overnight before eating.
Mix all ingredients together and chill before serving.
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
When the quinoa is cool, add the zucchini, celery, pepper, tomatoes, olives, mozzarella, olive oil, vinegar, salt, pepper and basil.
Fold together until well blended. Chill, then serve.
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
In a large bowl, combine greens, strawberries, red onions, and parmesan cheese.
In a jar or container with a tight fitting lid (such as a mason jar) combine vinegar, lime juice, honey, mustard, basil, and olive oil. Shake well to combine.
Pour dressing over salad and gently toss to coat.
Top with poppy seeds and black pepper. Serve.
In a small container with a lid (such as a jar), combine all ingredients. Shake well to combine.
Refrigerate and use as needed. Shake well before each use.
To thaw the corn, soak in cold water in a small bowl and set aside.
In a bowl combine the olive oil, lime juice, lime zest, salt, garlic powder, and black pepper. Whisk to combine.
Drain the corn and ensure it is fully thawed.
Combine the red bell pepper, green onions, black beans, and cilantro with the corn and dressing. Use a wooden spoon or rubber spatula to toss to coat. Serve cold.
