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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Salads


RECIPE
Serves 2 With ample leftovers

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.


RECIPE
Serves 2

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.


RECIPE

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.


RECIPE

Serves 2

A CookTale

Combining the Salad on the same plate with the Chicken worked well for me. The Chicken juices mixed beautifully with the Salad ingredients and the Vinaigrette. Without planning it as such, It became a very special Chicken Salad. Another unexpected surprise of cooking.

INGREDIENTS

4 Ripe Small Campari Tomatoes (quartered)
1 head of Belgium Endive (chopped)
1/3 cup of Bleu Cheese (crumbled)
1 TB of a Basic Vinaigrette
Kosher Salt & Pepper
Grilled Chicken (cut into bite size chunks)

METHOD

1. In a large bowl, add the Tomatoes, Endive, Salt & Pepper, Vinaigrette & crumbled Bleu Cheese. Lightly combine.

2. Add a generous portion of the Salad to the serving plates accompanied by chunks of the Chicken. Add a splash of the Vinaigrette to the finished plate. This is optional but desirable.


RECIPE

Serves 2

A CookTale

Not that a recipe is required for this simple salad, but for continuity here it is.

INGREDIENTS

6 small Campari* Tomatoes quartered (*brand name)
1 Avocado (cut to a large dice)
Cilantro Leaves
Romaine (inner leaves only, cut into small pieces)
Kosher Salt & Pepper
Lemon Juice
1/2 TB of EVOO

METHOD

1. To a large bowl, add the Tomatoes, whole Cilantro Leaves, the Avocado sprinkled with Lemon juice, Romaine, Salt & Pepper & a splash of EVOO. Gently toss to combine.

2. Ready to plate.


 

RECIPE
Serves 2

A CookTale

One of my favorite salads is an authentic Caesar created by Sr. Cardini. The simple trick to a perfect Caesar are the ingredients. Freshly made Croutons from a really good Baguette. Romaine Lettuce using only the smaller inside leaves. Parmesan Cheese, sliced paper thin or grated, and quality Anchovies. Actually it was a lazy reprieve from the previous evening’s “Delectably Divine Duck”.

INGREDIENTS

For the Dressing

1 large Egg (coddled in a small pan for 45 seconds)
1 tsp of Worcestershire Sauce
3 TB of fresh Lemon Juice
1 medium Garlic Clove (crushed)
A pinch of Salt & 1/2 tsp of Black Pepper
4 flat anchovies
1 tsp of Capers
1/2 TB of Dijon Mustard
1/3 cup of EVOO
2 heads of Romaine Lettuce (outer leaves removed)
1/3 cup of Parmesan Cheese (paper thin slices or grated)

For the Croutons

2 large Garlic cloves
Pinch of Salt
3 TB of EVOO
2 cups of Baguettes (cut to 1/2 inch cubes)

METHOD

1. Heat the oven to 400 degrees.

2. For The Croutons: combine the Garlic, EVOO, Salt, & cubed Baguettes in a bowl. Mix until the cubes are coated evenly. Spread them onto a non-stick baking sheet & bake until the Croutons are golden. This should take about 10 minutes. Return to the bowl & set aside. (Don’t give in to the temptation to eat them before dinner.)

3. For The Dressing: add the coddled Egg, the Worcestershire Sauce, Lemon Juice, Garlic, Salt & Pepper, Anchovies, Mustard & Capers in a bowl. Whisk until smooth. Slowly add the EVOO in a steady stream while constantly whisking again until smooth & emulsified.

4. To Serve: tear the Romaine Lettuce into 1-2 inch pieces & add to a large bowl. Add half the dressing, toss, (if desired add additional dressing to taste), the Parmesan cheese & Croutons & toss again. Top with Anchovies.


RECIPE

Serves 2

A CookTale

To counter balance the richness of Foie Gras, a salad is appropriate. An Avocado in a nest of Frisee leaves appealed to my creativity. We also just happened to have two perfectly ripe Avocados sitting on the counter. I hurried off to the Sunfrost fruit and vegetable market, where I not only found a small head of Frisee, but there was a basket of fresh Chanterelles. That shopping trip perfectly rounded out our New Year’s Eve dinner.

INGREDIENTS For the Vinaigrette

1 tsp of Sherry Vinegar (imported preferred)
1 Shallot (finely diced)
1/2 TB of Mustard Seeds
1/2 TB of dry Coleman’s Mustard
1/2 TB of Honey
2 TB of EVOO (more as required)

METHOD For the Vinaigrette

1. In a bowl, mix Vinegar, Shallot, Mustard Seeds, dry Mustard, Honey & 1/2 TB of Water. Slowly whisk in the EVOO. Season with Salt & Pepper. Set aside.

INGREDIENTS For the Salad

1 small head of Baby Frisee (only half is needed)
1 ripe Avocado (halved)
Lemon Juice
1 TB of EVOO (for the Avocado)

METHOD For the Salad

1. Separate the Frisee & add to a large bowl.
Add a TB or slightly more of the Vinaigrette.

2. Cut the Avocado in half & add the Lemon Juice to prevent discoloring.

3. Prepare two plates of Frisee nestled with Avocado. Spoon the EVOO over the each Avocado.