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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Salads


 

 

RECIPE

Serves 2

A CookTale

We subscribe to The Week Magazine, and ever so often they publish a recipe that we find worth preparing. This Salad, to accompany the Branzino, was a good fit. The greens were refreshing, the vinaigrette savory and the roasted Delicata and Potatoes were delicious. Into the recipe file it went for future reduxes.

INGREDIENTS

8 Ounces of Baby Potatoes
½ Cup plus 3 TB of EVOO
Kosher Salt & freshly ground Black Pepper (to taste)
1 Medium Delicata Squash (halved & seeded)
2 TB of minced Shallots
2 TB of freshly squeezed Lemon Juice (more as needed)
2 TB of Champagne Vinegar (more as needed)
2 tsp of Dijon Mustard
1 tsp of Honey
2 packed Cups of Baby Arugula (about 6 ounces)
Seeds from a Pomegranate (about 1/2 cup)
1/2 Cup of shaved Parmigiano-Reggiano Cheese

METHOD

1. Position a rack in the center of the oven and heat to 425°F. Cut the potatoes lengthwise into ¼-inch thick coins. Mound on a large rimmed baking sheet, drizzle with 1 TB of EVOO & ¼ tsp of Salt & toss to coat the Potatoes evenly. Arrange in a snug single layer & roast until just tender & starting to brown, 20 minutes.

2. While the Potatoes are roasting, prepare the Squash. Trim the squash, halve them lengthwise, & scoop out & discard the seeds. Slice into thin half-moons, about 1/4-inch thick. Transfer to a large bowl, drizzle with 2 TB of EVOO, & sprinkle on ¼ tsp of Salt. With your hands, gently toss to evenly coat.

3. When the Potatoes are out of the oven, line a large rimmed baking sheets with parchment or a nonstick liner & arrange the Squash slices across them. Roast, rotating the pans after 10 minutes, until the slices are just tender and starting to brown, a total of 20 minutes. Be sure not to overcook, or the Squash will fall apart. When done, set aside & let cool to room temperature.

4. In a small bowl, combine the Shallots, Lemon Juice, Vinegar, Mustard, Honey & ⅛ tsp of Salt. Whisk to blend, slowly drizzle in the remaining ½ cup EVOO, continuing to whisk vigorously.

5. Just before serving, put the prepared Potatoes & Squash in a large bowl & drizzle with the Vinaigrette. Toss well with your hands, taste, & adjust with more Vinegar, Lemon Juice, or Salt as needed.

6. Add the Baby Arugula, half the Pomegranate Seeds, & half of the Parmigiano & gently mix it with your hands.

7. To serve, sprinkle the salad with the remaining Cheese & Pomegranate Seeds & top with a few grinds of Black Pepper.

Li


 

 

RECIPE

Serves 2 With ample remaining

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 dozen 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’s always leftovers it lasts for a week in the fridge.

INGREDIENTS

4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup 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

This side dish brings back memories from the recent past of Summer evenings. But even in the Fall the combination of ripe Tomatoes, sharp Gorgonzola Cheese, Shallots, EVOO and fresh herbs makes my mouth water.

INGREDIENTS

6 Plum Tomatoes (quartered)
3 Small Shallots (finely sliced)
2 Ounces of Gorgonzola Cheese (cubed)
1 TB of EVOO
Kosher Salt & Black Pepper
1 Sprig of Oregano Leaves (leaves only)

METHOD

1. To a large bowl add the Tomatoes, the Shallots, EVOO & the Salt & Pepper.

2. At plating time add the cubes of Gorgonzola,
the Oregano leaves & very gently combine.


 

 

RECIPE
Adapted from The Palm Restaurant Cookbook

Serves 2

A CookTale

For as many years as I can remember, the Blue Cheese Dressing served over Iceberg Lettuce at The Palm in New York City is the best I’ve ever tasted. Thanks to The Palm Cookbook, the recipe is available to all.

INGREDIENTS

4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup 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

INGREDIENTS

3 Slices of Bacon
1/2 tsp of White Sugar
2 TB of Apple Cider Vinegar
2 TB of Water
1/2 tsp of Salt
1 Package of Spinach (triple washed)
1/4 Pound of White Mushrooms (sliced)

METHOD

1. In a medium skillet cook the Bacon until evenly browned. Crumble & set aside. Reserve 2 TB of the Bacon’s fat.

2. Return the 2 TB of Bacon fat to the skillet, stir in the Sugar, Vinegar, Water & Salt. Heat for a minute or two. Cover to keep the dressing warm.

3. Wash the Spinach, removing the stems is (optional). Dry them thoroughly & tear to pieces in a large salad bowl. Pour the warm dressing over & toss until well coated.

4. Divide between two plates & top the with the sliced Mushrooms & crumbled Bacon.


 

RECIPE

Serves 4

A CookTale

The great thing about Salads is their extraordinary versatility. To say it differently “almost anything goes”. Last evening’s offering at a small dinner party for four, this salad proved my point. To candy the Walnuts is a snap, Bosc Pears allowed to ripen for a few days are delicious, and a Vinaigrette with really good Extra Virgin Olive Oil, Walnut Oil and high seasonings brings the flavors together.

INGREDIENTS For the Candied Walnuts

1/2 Cup of Water
1/2 Cup of Granulated Sugar
1 Cup of Walnut halves
1/8 tsp of Kosher Salt

METHOD

1. Preheat the oven to 350° degrees. Lay the Walnut halves in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven & cool.

2. Add the Water & the Sugar to a medium saucepan. Boil the Sugar on medium heat, stirring with a wooden spoon. Keep stirring until all the Sugar has melted & the color has turns to a medium amber. Add the Walnuts, stirring to coat them with the Sugar mixture.

3. When the Walnuts are coated, spread them on the baking sheet, lined either with a Silpat mat or parchment paper (so they won’t stick).

4. Using two forks, quickly separate the Candied Walnuts. Sprinkle them with the Salt & cool completely.

INGREDIENTS For the Vinaigrette

1 Shallot (finely diced)
1 TB of Sherry Vinegar (imported preferred)
Kosher Salt & Black Pepper
1 tsp of Dijon Mustard
2 TB of EVOO
1 TB of Walnut Oil

METHOD

1. Add the diced Shallot to a small bowl with the Sherry Vinegar & a pinch of Salt & pepper to taste. Allow to blend for 10 minutes. Stir in the Dijon Mustard & whisk in the EVOO & Walnut Oil. Taste, adjust the seasonings & set aside.

INGREDIENTS To Assemble the Salad

8 Ounces of assorted Greens, (Chicory, Radicchio, Curly Endive, Escarole)
1/2 Cup of the pale interior Celery Stalks & Leaves (sliced stalks, chopped leaves)
3 Ripe Bosc Pears (doused with Lemon Juice to maintain color)
Candied Walnuts

METHOD

1. Add the Greens & the prepared Celery to a salad bowl.

2. At serving time, sprinkle the Greens with the Salt & Pepper & toss with half the Vinaigrette.

3. Slice the Pears. Place them in a separate bowl. Coat them with the remaining Vinaigrette.

4. To each plate, Add a handful (2 ounces) of Greens. Top with Candied Walnuts & slices of the Bosc Pear.


RECIPE

Serves 2

A CookTale

The Chicken’s Lemon Sauce was so savory and tart that we opted for a light salad as the side dish. The selection was tasty and did lightly balanced the dinner.

INGREDIENTS

2 Tomatoes of medium size (quartered)
1 Red Onion (thinly sliced on a mandoline)
1 Avocado (sliced in 8 pieces)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1 In a mixing bowl prepare the first three ingredients, & season with the Salt & Pepper.

2. Add the 1TB of EVOO & genly toss,