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AMBROSIA

ASPARGUS SALAD WITH CHAMPAGNE WALNUT OIL VINAIGRETTE

ASPARAGUS SALAD WITH TRUFFLE VINAIGRETTE
BEAN SALAD
BEAN SPROUT SALAD WITH ASIAN DRESSING
BLACK BEAN SALAD

CAESAR SALAD

CELERY ROOT SALAD
CHORIZO SALAD
CLEMENTINE ORANGE & FENNEL SALAD

CUCUMBER & BEAN SPROUT SALAD

FENNEL SALAD

GRILLED CALAMARI & RADICCHIO SALAD

GRILLED CORN & TOMATO SALAD

HONEYDEW MELON SALAD WITH SPUMANTE VINAIGRETTE

JICAMA & RED APPLE SALAD

KOHLRABI & PEA SHOOT SALAD

MARK’S POTATO SALAD

ROASTED BEET & GOAT CHEESE SALAD

SEAFOOD ORZO SALAD
SPINACH AND STRING BEAN SALAD WITH AVOCADO OIL DRESSING

SPINACH SALAD WITH PEAR VINAIGRETTE
SUMMER GREEK SALAD

SWISS CHARD & BEET SALAD

SWISS CHARD, SPINACH, & WATERCRESS SALAD

TOMATO & COUSCOUS SALAD

AMBROSIA

(Fruit salad)

1 banana, sliced
1 cup seedless grapes, halved
2 oranges, pared and sectioned
1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces
One third of a cup orange juice
1 cup vanilla ice cream
Three quarters of a cup shredded coconut

            Mix the banana, grapes, oranges, kiwi, and orange juice.  Divide the ice cream into four bowls.  Pour the fruit mixture over the ice cream and then sprinkle with the shredded coconut.

ASPARGUS SALAD WITH CHAMPAGNE WALNUT OIL VINAIGRETTE

            This recipe comes from chef Faith Alahverdian.

1 bunch of thin asparagus, ends trimmed

2 tablespoons champagne vinegar

1 teaspoon lemon juice

1 teaspoon chopped chives

Salt and pepper to taste

3 tablespoons walnut oil

2 tablespoons olive oil

10 grape or cherry tomatoes, halved

            Blanch the asparagus in boiling salted water and then submerge in ice water.  In a bowl mix the vinegar, lemon juice, chives, salt and pepper.  Slowly whisk in both oils until emulsified.  Arrange the asparagus and tomatoes on a plate and drizzle with the dressing. 

ASPARAGUS SALAD WITH TRUFFLE VINAIGRETTE

For the salad:

6 large spears of asparagus
1 batch of mache, (or other salad green)
Parmesan cheese strips, as needed
Salt to taste

For the dressing:

1 shallot, minced
1 tablespoon Champagne vinegar
2 tablespoons black truffle oil
1 tablespoon olive oil
Salt and pepper to taste

            Trim the ends of the asparagus and peel them.  Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water.  Place the minced shallot and vinegar in a bowl.  Slowly drizzle in the oils, constantly whisking.  Season with salt and pepper.

            Stack the asparagus in a crosswise pattern on the plate like a number sign (#).  Place the mache in the center of the asparagus.  Using a peeler, peel some strips of Parmesan cheese and arrange around the mache.  Sprinkle salad with salt.  Drizzle some of the dressing over the mache and asparagus. 

BEAN SALAD

2 cans (15.5 oz) Goya small white beans

2 small to medium, on the vine tomatoes, seeded and chopped

1 medium onion, chopped

1 small red bell pepper, chopped

4 sticks celery, chopped

2 garlic gloves, finely minced

Parsley and fresh thyme, to taste, chopped

Juice of half a lemon

Extra virgin olive oil to taste

Salt and pepper to taste

            Rinse the beans thoroughly under running water and dry.  Chop the tomatoes, onion, pepper, and celery into a small dice.  Aim for the same size or less than the beans.  Mince the garlic fine however for a more uniform dispersal throughout the salad.  Add in the parsley, thyme and lemon juice and then adjust the olive oil, salt and pepper to suit your taste.

Two 15.5 oz cans of black beans

Four plum tomatoes, chopped

One small onion, chopped

Three jalapenos, (for hot) or one poblano or bell pepper (for mild), chopped

One small can (about 8 oz.) corn

Three tablespoons olive oil

One tablespoon of either red vinegar or lime juice

Chopped cilantro leaves and stems to taste

Two teaspoons chile powder

Two teaspoons cumin

Salt to taste

            Drain and rinse the beans.  Chop the tomatoes, onions, pepper, and cilantro, and then simply combine all the ingredients. 

CAESAR SALAD

One coddled egg yolk (see note below)

Two garlic cloves, minced

One and a half tablespoons Dijon mustard

Quarter teaspoon salt

Two tablespoons lemon juice

One (2-ounce) can anchovies, minced

Half cup extra virgin olive oil

One head romaine lettuce

Quarter cup grated Parmesan cheese

Cracked black pepper to taste

Croutons to taste

Using a whisk or food processor, mix the egg yolk, garlic, mustard, salt, lemon juice, and anchovies.  After they are thoroughly mixed, slowly drizzle in the olive oil, and I mean slowly.  You are making an emulsion and if you pour the oil in too quickly it will not form properly.  (An emulsion is a mixture of fat and a water based liquid.)  Pour a thin stream with either the food processor or your arm in constant motion.  As it forms you can pour it faster.  Combine only about three quarters of the dressing with the lettuce at first, adding the rest if necessary.  Add the cheese, black pepper, and croutons and toss. 

NOTE:  To make a coddled egg, place it in the shell in boiling water for one minute and no more.  Immediately plunge it into ice water to stop the cooking and then separate out the white.  

CELERY ROOT SALAD

3 celery roots
2 oz. red cabbage, finely julienned
1 small red onion, very thinly sliced 1 tablespoon Dijon mustard
3 tablespoons (1 ½ oz.), Champagne or white wine vinegar
Salt and pepper to taste
9 tablespoons (4 ½ oz.) olive oil
Chopped parsley, to taste

            Peel the celery roots and slice them into a fine julienne, (1/16^th of an inch).  What’s most crucial is not their actual size but that they are all the same size.  Place the julienned celery root into a large pot of salted water at a full boil.  Briefly boil them so they are still a little firm, about 2 minutes, and then submerge in ice water to stop the cooking.  Drain the celery root thoroughly and dry on paper towels.  When dry, combine with cabbage and onion. 

            In a separate bowl begin the dressing by mixing the mustard, vinegar, salt and pepper, and then drizzle in the oil until a smooth consistency is achieved.  Mix the dressing into the salad incrementally, (you may not need it all), and finish with the chopped parsley. 

CHORIZO SALAD

            This recipe comes from Chef Ann Hall Every, CCP.  Check out her website at www.cookwithaloha.com

2 teaspoons olive oil

1 Vidalia onion, thinly sliced
10 fresh basil leaves, stacked and cut into thin slivers
2 oz. Spanish chorizo sausage, sliced into thin rounds
1 head Romaine lettuce, washed, dried and torn into bite-size
pieces
2 vine ripened tomatoes, cut into thin wedges, seeds removed

For the dressing:

½ cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons water
1 large garlic clove, minced
2 teaspoons small capers
½ teaspoon sugar
Freshly ground pepper to taste

            In a non-stick skillet, heat 2 teaspoons olive oil over medium heat and sauté the onion slices and basil until onion is wilted and beginning to brown.  Remove onion mixture and set aside.  In the same skillet, sauté the chorizo slices, and brown on both sides.  Remove sausage onto paper towels and press out as much oil as possible from the sausage.  Cut or crumble the chorizo into small pieces and reserve.  Place the lettuce, tomato, onion and chorizo in a large shallow bowl.  Make the dressing by first combining all of the ingredients except the oil.  Then, slowly pour in the oil, constantly whisking, until a smooth consistency is achieved.  Pour over the salad and serve. 

CLEMENTINE ORANGE & FENNEL SALAD

6 Clementine oranges (or substitute tangerines), cut into supremes, (see below).

1 large fennel bulb

2 teaspoons fennel seeds

Fennel fronds, as needed

Parsley, chopped, to taste

4 tablespoons orange juice

Salt & pepper to taste

4 tablespoons extra virgin olive oil

            To make orange supremes, or any citrus fruit for that matter, take the heel of a chef’s knife and slice the fruit, between the skin and the flesh, in a curving stroke, from its north pole to its south.  You want to remove all of the rind while losing the least amount of flesh.  Once the rind is removed you will be able to see thin sheets of the pith which separate the fruit’s segments.  Slice the sides of the segments right next to the pith and remove them.  This will produce clean segments of flesh devoid of any skin. 

            Cut some of the fennel fronds off.  The fronds are the tiny green leaves at the top of the stalk.  Cut off the bulb and remove its outer layer if it is brown or discolored.  Cut the bulb in half and then cut it crosswise into thin strips.  Mix the oranges, fennel, fennel seeds, fennel fronds, and parsley. 

            In a bowl whisk the orange juice with salt and pepper.  Drizzle in the olive oil, constantly whisking, until it is completely incorporated.  Toss the salad with the dressing and serve.

CUCUMBER & BEAN SPROUT SALAD

1 large cucumber, peeled, seeded, and thinly julienned

12 oz. bean sprouts

1 red bell pepper, thinly julienned

6 scallions, sliced

1 small to medium batch cilantro, stems included, chopped

For the dressing:

2 tablespoons rice wine vinegar

2 teaspoons grated ginger

1 ½ teaspoons sugar

Salt and pepper to taste

4 tablespoons canola oil

2 tablespoon sesame seed oil

            Mix all of the ingredients for the salad.  For the dressing, combine everything but the oils.  Whisk thoroughly to dissolve the sugar and salt as much as possible.  Then slowly add the oils, constantly whisking, until an emulsion is formed.  Mix with the salad and serve. 

FENNEL SALAD

2 large fennel bulbs, julienned

Half a head of iceberg lettuce, cut into strips

4 plum tomatoes, halved lengthwise and thinly sliced

1 cucumber, halved lengthwise, seeded, and thinly sliced

For the dressing:

3 tablespoons lemon juice

2 teaspoons Dijon mustard

2 teaspoons mayonnaise

2 garlic cloves, finely minced

2 teaspoons chopped parsley

2 teaspoons chopped basil

1 teaspoon dried marjoram

Salt and pepper to taste

Half cup extra virgin olive oil

            Combine all the ingredients for the salad.  In a separate bowl combine and whisk all of the ingredients for the dressing except the oil.  Gradually add the oil in a thin stream, constantly whisking until fully incorporated.  Toss with the salad and serve.

GRILLED CALAMARI & RADICCHIO SALAD

2 heads of radicchio di Verona, (the round kind), quartered

4 squid, tentacles, heads, and beak removed

Regular olive oil as needed for grilling

Half cup arugula

Half a red onion sliced thin

6 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove, finely minced

Salt & pepper to taste

            Heat your grill to medium/medium-high.  Cut the radicchio through the root end so each quarter has one fourth of the core.  This will help keep each segment in tact.  If any of the outer leaves do detach, simply grill them separately.  Rinse the radicchio quarters, pat dry and set aside.  Scrape the membrane off the squid bodies.  Cut down one side of each body and unfold.  With a paring knife, make a series of cuts, less than halfway into the flesh, along the length of the body.  Now make another series of cuts diagonally crossing the first ones.  Again, be very careful to not cut too deep or the squid will come apart.  This procedure is known as scoring and will allow them to grill flat and not curl up.  Brush the squid and the radicchio quarters with olive oil.  Start by grilling the radicchio on one of the flat sides.  Each side will take 2-3 minutes.  Give them a head start and then start grilling the squid, turning once, until just cooked through and lightly golden, about 2-3 minutes.  Do not overcook or it will become rubbery.  Mix the arugula and red onion and place in the center of a large platter.  Cut the calamari into strips and sprinkle over top of the arugula.  Arrange the radicchio quarters around the pile of arugula.  Whisk the olive oil, lemon juice, garlic and salt and pepper and drizzle over the salad. 

GRILLED CORN & TOMATO SALAD

6 ears of corn

8 -10 plum tomatoes, halved lengthwise

3 ripe avocados, chopped

1 small to medium red onion, chopped

1 large handful chopped parsley or cilantro

Salt and pepper to taste

4 teaspoons lemon juice plus extra as needed

4 tablespoons olive oil

            Husk the corn, brush it with olive oil and place it on the grill.  Turn it every minute or so until each side browns until completely grilled.  Meanwhile, place the halved tomatoes on the grill, skin side up.  Flip them when the first side is seared.  Grill the other side until the skin blisters.  Remove them from the grill, remove the skins, and chop them.  Allow the corn to cool somewhat and then slice the kernels from the husks with a large knife.  Remove the flesh and pit from the avocados and finely chop them.  Combine the corn, tomatoes, avocado, onion, and cilantro.  Add some salt and pepper.  Mix a little more salt and pepper with the lemon juice.  Drizzle in the oil, constantly whisking, until fully incorporated.  Toss the dressing with the salad and taste.  If it seems a little flat add some additional lemon juice and/or salt. 

HONEYDEW MELON SALAD WITH SPUMANTE VINAIGRETTE

1 fennel bulb

Half a ripe honeydew melon

1 lb.  mixed salad greens

1 small red onion, sliced

Chervil, chopped to taste

Parsley, chopped to taste

3 tablespoons lemon juice

Zest from one lemon

1 tablespoon Champagne vinegar

2 oz. Spumante sparkling wine

1 tablespoon honey

Salt and pepper to taste

Half cup extra virgin olive oil

            Remove the outer layers of the fennel bulb if it is brown or discolored.  Cut the bulb in half and then cut it crosswise into thin strips.  Slice the melon into thin strips.  Combine the fennel, melon, greens, onion and herbs.  Whisk the lemon juice, lemon zest, vinegar, Spumante, honey, salt and pepper.  Drizzle in the oil, constantly whisking, until it is completely incorporated.  Toss the salad with the dressing and serve.

JICAMA & RED APPLE SALAD

This recipe comes from Shoprite Supermarkets Culinary Program.  For information on their cooking classes go to shoprite.com.

3 red apples, unpeeled, cored, cut into matchsticks

1 medium jicama, cut into matchsticks

1 small red onion, diced

4 oz freshly squeezed orange juice

2 tablespoons lime juice

2 tablespoons apple cider vinegar

2 tablespoons light brown sugar

Lettuce leaves

Fresh mint, chopped, to taste

Combine apples, jicama and onion in a bowl.  For the dressing, whisk the orange juice, lime juice, vinegar, and sugar until dissolved.  Toss the salad with the dressing and then place portions in lettuce-lined bowls.  Sprinkle with chopped mint and serve.

KOHLRABI & PEA SHOOT SALAD

8 oz. pea shoots

1 medium to large kohlrabi bulb, peeled and finely julienned

4 teaspoons rice wine vinegar

1 tablespoon rice wine

2 garlic cloves, finely minced or pushed through a garlic press

1 teaspoon Dijon mustard

1 small batch chopped cilantro

Salt and pepper to taste

4 tablespoons avocado oil or vegetable oil

            Pea shoots can be found in Asian supermarkets.  Kohlrabi can be found in both Asian and American markets.  A member of the turnip family, (and hence it’s sweet turnip like taste), kohlrabi has pale green bulbs attached to long leafy greens, both of which are edible. Make sure the bulbs are firm and the greens have no yellow spots.  Cut off the bulbs and peel them just as you would a turnip.  It’s crunchy and delicious and goes well in salads.  Combine the kohlrabi and pea shoots.  Mix all the remaining ingredients in a separate bowl except the oil.  Then gradually drizzle in the oil, constantly whisking, until fully incorporated.  Toss the dressing with the greens and serve. 

MARK’S POTATO SALAD

3 lbs. potatoes

2 ¾ cups mayonnaise

3 boiled eggs, chopped

2 boiled eggs, yolks only, chopped

4 celery sticks, chopped

1 medium red onion, chopped

1/3 cup chopped parsley

1 tablespoon paprika

1 teaspoon black pepper

1 teaspoon McCormick lemon-pepper seasoning

2 teaspoons celery salt

1 teaspoon garlic salt

Salt to taste

            If you like your potato salad mushier use Idaho potatoes.  If you prefer firm chunks of potato use a waxy potato such as the Red Bliss.  For something in-between use Yukon Golds.  Boil the potatoes, allow them to cool and then mash, slice or chop them to your desired consistency.  I abhor the skins but if you like them by all means include them.  Combine all the ingredients and chill.

ROASTED BEET & GOAT CHEESE SALAD

2 beets

Olive oil as needed

4 oz. mixed greens

2 oz. goat cheese

Lemon juice as needed

Salt and pepper to taste

            Preheat the oven to 400.  Generously coat each beet with olive oil and individually wrap them in aluminum foil.  Bake for one hour or until soft.  Depending on the size of the beets this may take up to an hour and a half.  When done, allow them to cool, and then slice into rounds.  Mix the greens and goat cheese.  Apply olive oil, a few drops of lemon juice, and salt and pepper to the greens and beet slices.  Fan out the beets on one side of the plate and place the greens on the other. 

Half pound green beans, trimmed and blanched.

3 hard cooked eggs, chopped or thinly sliced

4 oz. baby spinach leaves

1 small red onion, thinly sliced

3 plum tomatoes, sliced vertically, and then cut crosswise.

Handful of basil chiffonade

3 cloves garlic

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste.

6 tablespoons avocado oil, (or substitute olive oil)

            Trim the ends off the green beans and blanch in boiling, salted water for 2-3 minutes or until desired doneness.  Immediately submerge in ice water to stop the cooking.  For perfectly hard cooked eggs, immerse the eggs in cold water, covered, and bring to a boil.  As soon as the water boils remove the pan from the heat and let the eggs steep for exactly 12 minutes, covered.  Run cold water over the eggs to cool them.  Combine the beans, eggs, spinach, onion, tomatoes, and basil.

            For the dressing, run the garlic cloves through a garlic press.  Otherwise mince them very finely.  Whisk the garlic in the vinegar, mustard, and salt and pepper.  Drizzle in the oil, constantly whisking, until it is completely incorporated.  Toss the salad with the dressing and serve.

1 lb. Feta cheese
2 cucumbers, sliced thin
1 lb. kalamata olives
1 red onion, sliced thin
2 scallions, sliced thin
1 small red or green bell pepper, sliced thin
4 large, ripe tomatoes cut into quarters
1 tablespoon fresh chopped oregano
Salt and pepper to taste
4 oz. extra virgin olive oil
1 oz red wine vinegar
2 teaspoons lemon juice

Drain the cheese, roughly chop it and place it in a large salad bowl.  Add the cucumbers, olives, scallions, bell pepper, tomatoes, oregano, salt and pepper and mix.  Whisk the olive oil, vinegar and lemon juice in a bowl and then pour over the salad and toss.  Other common additions include romaine lettuce and anchovies.

SWISS CHARD & BEET SALAD

Stems from one batch of chard, chopped into small dice

1 large beet, chopped into small dice

1 yellow bell pepper, chopped into small dice

1 small red onion, chopped into small dice

2 stalks of celery, chopped into small dice

3 garlic cloves, finely minced

Parsley, chopped, to taste

Thyme, chopped to taste

Extra virgin olive oil, as needed

Champagne vinegar, as needed

Salt and pepper to taste

            If you only used the leaves for the sautéed or braised chard, here’s a recipe for the leftover stems.  Simply chop and combine all the vegetables and add parsley, thyme, olive oil, vinegar, salt and pepper to suit your taste.  If served immediately, the varying colors of the vegetables make for a visually striking and aesthetically interesting dish.  Resting the salad overnight improves the flavor but at the cost of the beet juices coloring everything a boringly uniform red. 

SWISS CHARD, SPINACH, & WATERCRESS SALAD

1 batch red Swiss chard, stems included, roughly chopped

1 batch baby spinach

1 batch watercress stems included, roughly chopped

1 cucumber, seeded, and sliced

10 radishes, sliced

2 garlic cloves, finely minced or pushed through a garlic press

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

4 teaspoons Champagne vinegar

Salt and pepper to taste

4 tablespoons extra virgin olive oil

            Combine the Swiss chard, baby spinach, watercress, cucumber and radishes.  Mix all the remaining ingredients in a separate bowl except the oil.  Then gradually drizzle in the oil, constantly whisking, until fully incorporated.  Toss the dressing with the greens and serve.  Depending on the size of the “batches” of the chard, spinach and watercress, you may need to adjust the amount of the dressing accordingly. 

TOMATO & COUSCOUS SALAD

2 cans chick peas, drained and rinsed

2 cups cooked couscous

2 tomatoes, chopped

5 scallions, chopped

2 garlic cloves, finely minced

Handful of basil chiffonade

Salt and pepper to taste

3 tablespoons lemon juice

6 tablespoons extra virgin olive oil

            Combine the peas, couscous, tomatoes, scallions, garlic, and basil.  In a bowl whisk the lemon juice with salt and pepper.  Drizzle in the olive oil, constantly whisking, until it is completely incorporated.  Toss the salad with the dressing and serve.