Category Archives: Salads
July 22, 2014 Salada Caprese With Melanzana
A CookTale
Is a detailed recipe required? I don’t believe so. But instructions for grilling the Eggplant follows.
INGREDIENTS
2 Tablespoons salt, plus more for sprinkling
2 medium eggplants
About 1/3 cup olive oil
METHOD
1.In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.
2.Trim the eggplant. Peel it, if you like, and cut it into 1-inch thick diagonal, crosswise, or lengthwise slices. Put the slices in the salt water, weigh them down with an upside-down plate, and let sit 30 minutes.
Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
3. Drain the eggplant and pat it dry with paper towels or a clean kitchen towel. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices oiled-side-down on the grill. Close the lid if using a gas grill and cook until grill marks appear, about 5 minutes.
Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender, about 5 minutes. Serve hot or at room temperature.
- Leave a comment
- Posted under Salads
July 25, 2012 Salada Caprese
RECIPE
Serves 2
A CookTale
A Salad for dinner, and you leave the table very satisfied. That’s the beauty of ripe local Tomatoes, fresh Basil and two types of Mozzarella. One was imported Buratta, all topped with a fruity Extra Virgin Olive Oil. And if you get on the scale the next morning your body will shout a vote of thanks.
- Leave a comment
- Posted under Salads
July 24, 2012 Raw Green Bean Salad
Serves 2
A CookTale
As I stood there pondering a brown paper bag of Green Beans from the Saugerties Farmer Market, a light went on, and the idea of julienning the Beans struck me. The gadget that performs this transformation most likely sits in a draw, rarely if ever used. The other ingredients were gathered from the fridge and off the counter. What was created from this melange was a raw Summer salad. The lessons learned and what I’d change next time, are adjusted below.
INGREDIENTS
1 pound of fresh Green Beans
A basket of multi colored Cherry Tomatoes
1/3 C of Pine Nuts (toasted)
1 large Shallot (thinly sliced)
1 Garlic Clove (finely sliced)
8 Basil Leaves (sliced to a chiffonade)
1 Medium hot Chile Pepper (finely diced)
Sea Salt &Black Pepper.
1 or 2 TB of an EVOO & Balsamic Vinegar Vinaigrette
METHOD
1. In a large mixing bowl add all the Vegetables & the Sea Salt & Black Pepper.
2. When ready to serve. & not before*, add the Vinaigrette & gently toss.
* To avoid the Beans & Tomatoes & from wilting & turning soggy.
- Leave a comment
- Posted under Salads
July 17, 2012 Watermelon, Tomato & Blue Cheese Salad With Oregano Leaves
A CookTale
Presentation is important, and this Salad in my opinion has both taste and eye appeal. In summer
Watermelon and garden-ripe Tomatoes are a natural. Add Blue Cheese or Feta or Goat Cheese and the great combo becomes a great trio. Nothing gets wasted in this kitchen — the pieces of Watermelon lost in the preparation, get gobbled up by the preparer.
INGREDIENTS
Watermelon cut into 1/2″ rectangles 2″ X 4″
Tomatoes sliced
Blue Cheese cut into 1/4″ rectangles
Oregano Leaves (or Herbs of your choice)
Sea or Kosher Salt
EVOO
METHOD
Simply cut the ingredients & assemble. Just before serving, not before, add the Salt & EVOO
- Leave a comment
- Posted under Salads
July 12, 2012 Roasted Green Bean & Potato Salad
Serves 2
A CookTale
A roasted Salad? And was it good! Turned out to be a Salad as well as a Vegetable side dish. It’s a must try.
INGREDIENTS
Canola oil, for the baking sheet
2 TB of EVOO for the Vegetables
1/2 lb small Yukon Gold potatoes, peeled &sliced 1/4-inch thick
8 oz of young Green Beans, ends trimmed
1 medium Onion, preferably Vidalia, thinly sliced
Kosher Salt & Fresh Black Pepper
1 TB of Honey
Freshly squeezed juice of 1 Lemon (about 1/4 cup)
1/4 C of coarsely chopped flat-leaf Parsley
Fresh Basil coarsely torn by hand
METHOD
1. Brush a rimmed baking sheet generously with the canola oil & transfer it to the oven; preheat to 400 degrees.
2. Combine the Potatoes, Green Beans & Onion in a large bowl. Add the 2 TB of EVOO & season with Salt & Pepper to taste. Toss to coat the Vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the Vegetables are charred & browned.
3. While the roasted Vegetables are still warm, drizzle them with the Honey & Lemon juice, sprinkle with the Parsley & Basil & toss to coat. Taste, & add Salt and/or Pepper as needed.
4. Serve at room temperature.
- Leave a comment
- Posted under Salads
July 1, 2012 Insalta Caprese (salad in the style of Capri)
A CookTale
To us nothing proclaims Summer has arrived more than a plate of red ripe Tomatoes, homegrown Basil, fresh Mozzarella cheese, and a spoonful of fine EVOO. One more gastronomical contribution from southern Italy.
- Leave a comment
- Posted under Salads
June 27, 2012 Snow Pea Salad With Pancetta, Onion & Pecorino Romana
Serves 2
A CookTale
This recipe came from the food pages of New York Magazine. A fusion salad that goes well with most everything, we served it with the Sushi Tuna. It will take its place as a side dish to repeat often in the oncoming warm months of Summer.
INGREDIENTS For the Salad
12 oz of Snow Peas (strings removed)
2 TB of EVOO
1/4 C of White Onion (diced)
1/4 C of Pancetta (diced)
1/4 C of Mint Leaves
Pecorino Romano (to shave over the Snow Peas)
Kosher Salt & Black Pepper
INGREDIENTS For the Lemon Vinaigrette
1/4 C of fresh Lemon Juice
Lemon Zest
1/2 C of EVOO
1 tsp of Salt
METHOD
1. Whisk the ingredients together & set aside.
2. Slice the Snow Peas lengthwise into a julienne. Soak in ice water for a few minutes. Remove & dry on paper toweling. Add them to a large bowl.
3. Heat the EVOO in a non-stick pan over medium heat. Add the Onion & sweat for 10 minutes until very soft. Add the Pancetta & cook until the fat is rendered.
4. Add them to the Snow Peas & lightly dress with enough Lemon Vinaigrette to just coat the Snow Peas.
5. Season with Salt & Pepper & finish with the Mint leaves & shaved Pecorino.
- Leave a comment
- Posted under Salads
June 22, 2012 Iceberg Lettuce With Blue Cheese Dressing
A CookTale
There is only one recipe for Blue Cheese Dressing that I have relied on for years. And that’s from the Palm Restaurant Cookbook. Each time it’s on our table it brings back memories of the dozens and dozens of fabulous dinners we’ve enjoyed at The Palm on 45th and Second Avenue in the City. It’s quite simple to prepare, there are always leftovers & the dressing lasts for a week in the fridge.
INGREDIENTS
4 oz of Danish or French Blue Cheese (crumbled is fine)
1/2 C of EVOO
1/2 C of Mayonnaise
1 TB of Red Wine Vinegar (optional)
METHOD
1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.
2. Let stand for about 40 minutes (important).
3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.
- Leave a comment
- Posted under Salads
June 22, 2012 Jumbo Crab Meat Salad With Heirloom Tomatoes
A CookTale
A pricey salad, but so very welcome on the hottest evening of the year. Takes no time to prepare, and you’ll want to savor every forkful. Generally there will be leftovers for a light luncheon the next day. Do purchase the best Lump Crabmeat you can find.
INGREDIENTS
1 lb fresh Lump Crabmeat
2 Limes, zest grated
5 or 6 TB of Mayonnaise
Sea Salt
Freshly ground White Pepper (to taste)
1 Red Bell Pepper (diced)
1 Jalapeno Pepper (diced)
1 medium Vidalia onion (diced)
Several Lettuce leaves for garnish
Tomatoes (thickly sliced)
METHOD
In a bowl, combine the Crabmeat, Lime zest, Jalapeno, Red Bell Pepper, Onion & enough Mayonnaise to evenly coat the Crab. Taste for seasoning.
2. Arrange a layer of Lettuce leaves on two plates. Place the Crabmeat mixture in a mound atop the Lettuce & add the sliced Tomatoes. Serve.
- Leave a comment
- Posted under Salads
June 15, 2012 Simple and Delicious Shrimp Salad
Serves 2
A CookTale
What started out to be a no cooking evening turned out to be a delicious dinner and a simple way to prepare a Shrimp Salad. Most all of the ingredients were either in the fridge or in the freezer. A serendipitous meal.
INGREDIENTS
10 large peeled and deveined Shrimp cut in half (boiled for 2 minutes)
1/3 cup of chopped Celery
1 medium Carrot, (shredded)
1/4 cup of thinly sliced yellow onion
1 hard-cooked egg, chopped
1/4 cup of Mayonnaise (or to taste)
Kosher Salt & Pepper (to taste)
METHOD
1. In a large bowl, gently toss the Shrimp, Celery, Carrot, Onion, Eggs & Mayonnaise. Season with Salt & Pepper. Chill until ready to serve.
- Leave a comment
- Posted under Salads
CookTeaser 