|
| |
| Warm Salad of Grilled Fruits | Serves | 4 |
| Sear cut sides of fruits over grill. Cook until tender (may be done in oven to avoid burning). Set aside. In blender, chop shallot,
vinegar, salt and pepper. Add oil in steady stream to emulsify. Melt butter. Toss w pecans and toast at 400. Divide greens onto 4
plates. Arrange warm fruits, cheese and nuts on top. Drizzle w small amounts dressing and sprinkle w
chopped chives. |
| Watercress Salad w Warm Vinaigrette | Serves | 8 |
| In a small saucepan, whisk together all ingredients except oil and cress. Add oil in a stream, whisking and whisk until dressing is
emulsified. Heat over moderately low heat, whisking occasionally until it is hot. In a bowl toss it w the watercress. |
| Watercress | 3 |
| bunches, cleaned |
| Watermelon & Avocado Salad | Serves | 6 |
| Combine onion & vinegar. Cover and refrigerate several hours or overnight. Cut avocados in half, remove pits and skin. Cut into 1"
chunks and toss w lime juice. Remove seeds from melon and cut into 1.5" chunks. Toss together melon, avocado, orange juice, oil and
cilantro. Drain onion and add to salad. Salt and pepper. Toss again and garnish w cilantro. |
| Onion | 1 |
| small red, thinly sliced |
| Melon, Watermelon | 0.25 |
| lg (6 lb) |
| Cilantro | 1 |
| c, loosely packed |
| Cut fruit into 1" pieces. Grate lime zest and squeeze t tsp juice. Toss all ingredients. Chill 15 min. |
| Melon, Watermelon | 2 |
| lb piece, seedless |
White Bean Salad, Hot--serves 4
Heat olive oil in a wide skillet over medium-high heat and add garlic. Cook
a minute or so, stirring, until light brown. Add tomatoes and stir to heat
through, another minute or so. Add beans, vinegar, olives, S&P, and heat
through.
|
Olive Oil |
3 |
T |
|
Garlic |
2 |
cloves minced |
|
Tomatoes, Cherry |
1 |
pt quartered |
|
Beans, White |
16 |
oz, drained |
|
Vinegar |
1 |
T red wine |
|
Olives |
2 |
T chopped green |
Wild Rice
& Pecan Salad w Grilled Game Sausage
Serves 4
|
Bring 3 qts of
water to boil in heavy saucepan. Add rice and 1/2 tsp salt. When water
boils, cover and simmer 20 min or until rice is tender. Toast pecan pieces
in peanut oil over med low heat, stirring constantly until lightly
browned, about 5 min. Transfer, w any oil remaining in pan, to a large
bowl. Grill or pan fry the sausage over medium heat, turning often, until
brown and cooked through, 12-15 min. Remove from heat and let stand for 5
min. Add cooked rice, scallions, parsley, vinegar and walnut oil to the
pecans. Mix well to coat the rice w the oil and vinegar evenly. Season to
taste. To serve, mound the rice mixture on a platter Slice sausage on an
angle, arrange on rice and serve at once w grilled game sausage. |
|
Nuts, Pecans |
0.5 |
|
c pieces |
|
Onions, Green |
2 |
|
sliced thin |
|
Parsley |
1 |
|
c chopped fresh
Italian |
|
Zucchini
Salad, Minted |
Serves |
4 |
|
In small bowl,
whisk lemon juice, oil, s&p. In food processor, finely chop herbs.
Replace chopping blade w shredding disk and shred zucchini over herbs.
Transfer to large bowl. Drizzle 3/4 vinaigrette over and toss with
s&p. Pour off any juices from tomato and toss w remaining vinaigrette.
Divide zucchini among 4 plates, mounding it, and make an indentation in
center of each mound. Fill w tomatoes and garnish w mint. |
|
Mint |
0.33 |
|
c packed fresh
leaves |
|
Parsley |
0.25 |
|
c packed fresh |
|