Fennel and Orange & Arugula Salad

This is such a refreshing salad.  The arugula or rocket, with its  rich, peppery taste, goes so well with the bright, citrus dressing.  Fennel is so under utilized. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate.

Fennel and Orange & Arugula Salad

Serves 8 – 10

For the citrus vinaigrette:
¼ cup fresh orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra-virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
Salt and freshly ground pepper, to taste
1 large fennel bulb
3 large navel oranges
4 cups arugula

To make the vinaigrette, in a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch lengths.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and serve immediately.

Mango Salad

Mangoes are abundant during the summer season. Mango is widely known as the “king of fruit”, and that is not without a purpose. It is regarded as a valuable item of diet and a household remedy. It is rich in amino acids, vitamin C and E, flavonoids, beta carotene, niacin, calcium, iron, magnesium and potassium.

Mangoes have wonderful health benefits:

High Iron for Women
For Diabetes
Prevents Cancer and Heart diseases
Improves Digestion
Lowers Cholesterol
For Better Sex
Improves Concentration and Memory Power
For Treating Acne

Mango Salad

Serves 4

2 tsp balsamic vinegar
2 tsp fresh lemon juice
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
3 Tbs extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

Spinach, Green Bean & Corn Salad with Blue Cheese Dressing

Grilled steak or chicken breasts would be a nice accompaniment to this salad to make a fuller meal.

 

 

 

 

 

 

Spinach, Green Bean & Corn Salad with Blue Cheese Dressing

Serves 4

8 cups spinach greens
1/2 cup thinly sliced red onion
8oz green beans, about two large handfuls, de-stemmed and cut in half
2 cups corn kernels, 4 cobs
1/2 tsp kosher salt
Several grinds of fresh black pepper
2 Tbs extra virgin olive oil
2 Tbs lime juice
4 generous Tbs creamy blue cheese dressing

Build salads on four plates by dividing the spinach evenly between the plates. Top each salad with an equal portion of all ingredients.

Creamy Blue Cheese Dressing

Makes 1 cup

This can be refrigerated for several days – it only gets better.

2 1/2 oz blue cheese, crumbled
5 Tbs buttermilk
3 Tbs sour cream
2 Tbs mayonnaise
2 tsp white wine vinegar
1/4 tsp sugar1 clove garlic, minced
1/8 tsp salt
1/8 tsp fresh pepper
Dash of Worcestershire

Whisk all the ingredients together and refrigerate until ready to serve.

Irish Flag Salad

Here is a healthy and colorful salad to serve on St. Patrick’s Day.

Irish Flag Salad

6 oz fresh baby spinach
2 medium pears, thinly sliced
2 medium oranges, peeled and sectioned
2 Tbs crumbled feta cheese
2 Tbs chopped pistachios

 

Dressing
3 Tbs canola oil
2 Tbs orange juice
1 Tbs lemon juice
1 tsp honey
1/2 tsp grated orange peel
1/4 tsp salt

Divide spinach among four plates; top with pears, oranges, cheese and pistachios.

Whisk the dressing ingredients; drizzle over salads. Serve immediately.

Commander’s Salad

Commander’s Palace is a restaurant in New Orleans, Louisiana that was built in 1880. If you visit New Orleans, you must put this on your to do list, which I know is quite lengthy!  It is located in the Garden District of Uptown New Orleans (1403 Washington Ave, New Orleans, 70130), and is owned by the Brennan family. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its kitchen through the years.

In 1880, Emile Commander established a small saloon at the corner of Washington Avenue and and Coliseum Street. Within a few years he turned it into a restaurant patronized by the distinguished neighborhood families of the Garden District.  By 1900 Commander’s Palace was attracting gourmets from all over the world.

In the 1920s, Frank G. Giarratano was the owner of the restaurant and lived above the restaurant with his wife, Rose and their two sons. There were rumors that there were private dining rooms upstairs rented to riverboat captains, visitors, etc. The upstairs rooms were the private residence of Mr. Giarratano and his family. while the downstairs with a separate entrance remained a family establishment. After, World War II, Mr. Giarratano fearing that the restaurant business would decline from what it had been during the war and in declining health sold the restaurant to Frank and Elinor Moran.

In 1944, Frank and Elinor Moran bought Commander’s Palace, refurbished it and carried on its tradition of excellence with an expanded menu including many recipes still used.

30 years later, when the Brennans took over, they redesigned the interior to complement the outdoor setting. Large windows replaced walls, and custom trellises and paintings were commissioned.

The restaurant suffered extensive damage due to Hurricane Katrina in 2005. After a full renovation, the restaurant re-opened on October 1, 2006.

Commander’s Salad

Serves 4

4 cups mixed salad greens
4 Tbs crumbled crisp bacon
4 Tbs freshly grated Parmesan cheese
1 cup croutons

Dressing

Makes 2 cups

1 1/2 cups salad oil
1 egg, at room temperature
1/3 tsp salt
1/2 tsp freshly cracked peppercorns
1/4 cup white vinegar
3 Tbs minced onions
2 hard-cooked eggs, halved, for garnish

Wash and dry greens, and tear into bite-size pieces. In a salad bowl, combine the greens, bacon, cheese and croutons. Put 1/2 cup oil and the remaining dressing ingredients in a blender. Cover and blend on low speed. Remove the cover and gradually blend in remaining oil.

To serve, pour 8 tablespoons dressing over salad and toss. Divide onto individual salad plates or bowls, and garnish each serving with hard-cooked egg half.

Wheat Berry Salad with Shrimp with Mustard Caper Vinaigrette

Here is a healthy salad recipe that you can have during the week.  Eat more grains!  Wheat berries are really good and good for you.

Wheat Berry Salad with Shrimp with Mustard Caper Vinaigrette

Serves 4

1 cup wheat berries, preferably winter or hard wheat
Kosher salt
8 oz green beans, trimmed
14 oz can artichoke hearts, drained, cut in half, and thinly sliced
8 oz small cherry or grape tomatoes, quartered or halved (about 1½ cups)
1/2 cup roughly chopped, well-toasted almonds
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
1 recipe Mustard Caper Vinaigrette (See recipe below)
1/2 lb medium shrimp, preferably wild, peeled, deveined, and halved lengthwise
1 Tbs olive oil

In a large (4-quart) saucepan, combine the wheat berries, 3/4 tsp. salt, and 5 to 6 cups of water (enough to cover by 2 inches). Bring to a boil over high heat, reduce the heat to maintain a slow simmer, and cook, partially covered, until the wheat berries are tender but pleasantly chewy. Begin checking after 50 minutes, though they may take up to 90 minutes. Drain the wheat well and spread on a baking sheet to cool. (You can cook the wheat up to 1 day ahead; refrigerate after cooling. Bring to room temperature before using. If the wheat seems wet, spread on dishtowels to dry for about a half-hour.)

Bring another large (4 qt) saucepan of water to a boil over high heat, and put a clean dishtowel on the counter. Add 1 tsp. salt and the green beans to the boiling water; cook until tender, 4 to 8 minutes. Drain and transfer the beans to the dishtowel to cool in one layer. When cool, cut them into 1/2- to 3/4-inch pieces.

In a large bowl, combine the wheat berries, green beans, artichoke hearts, tomatoes, three-quarters of the almonds, the chopped herbs, several grinds of pepper, and 1/3 cup of the Mustard-Caper Vinaigrette. Toss thoroughly. Season to taste with more salt, pepper, and vinaigrette. You can overdress the salad a bit at first, as the grains will keep absorbing it.

Season the shrimp with salt. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed until lightly browned on the bottoms, 1 to 2 minutes. Flip and continue to cook until the shrimp are curled and just opaque throughout, 1 minute.

Toss the shrimp into the salad and sprinkle with the remaining almonds.

Mustard Caper Vinaigrette

Makes about 1 cup

2/3 cup extra-virgin olive oil
2 Tbs red wine vinegar
2 Tbs fresh lemon juice
1 Tbs minced capers, rinsed
2 tsp Dijon mustard
1½ tsp light brown sugar
1 tsp freshly grated lemon zest
1 tsp minced fresh garlic
Dash Worcestershire sauce
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients. The vinaigrette can be refrigerated for a week.

Spinach Salad with Orange Vinaigrette

A Stunning Salad

I catered a luncheon yesterday and made a beautiful spinach salad.  Spinach is a really good green to use when you are doing a buffet because it doesn’t wilt as easily.  The colors in this salad are stunning.  You can substitute any kind of crumbly cheese, also I might add some toasted, slivered almonds.

PS My daughter, Zoe told me I should have bigger pictures in my blog!

Spinach Salad with Orange Vinaigrette

Serves 6

2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 Tbs balsamic vinegar
2 Tbs honey
1 clove garlic, peeled
3/4 tsp salt
3/4 tsp freshly ground black pepper
3/4 cup extra-virgin olive oil
1 small red onion, sliced
11 oz can mandarin oranges, drained
10 to 12 oz pre-washed spinach
4 oz crumbled feta

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.

To serve, put the spinach, onion, feta cheese and mandarin oranges in a large bowl. Toss with enough of the vinaigrette to coat the spinach.

Erotic Dressing

An aphrodisiac perhaps?

I was going through some old recipes that I had cut out of the Los Angeles Times and on the back of one I found this recipe for something called – Erotic Dressing.  What kind of salad to you put it on?  What makes it erotic?  Does Nigella know about this?  Maybe it’s an aphrodisiac…..  Anyway, try it for yourself and report back!

PS Do you know how difficult it was to find an appropriate picture to illustrate this blog?

Erotic Dressing

2 Hard boiled eggs
½ cup mayonnaise
2 Tbs olive oil
1 Tbs balsamic vinegar
1 tsp fresh tarragon, minced
1 tsp lemon juice
1 Tbs chives, minced
1/8 tsp paprika or 1 tsp mustard
Salt

Mash eggs with fork.  Combine with mayonnaise.  Add oil, vinegar, tarragon, lemon juice, chives, paprika and salt to taste, and mix well.

BLD’s Fresh Vegetable Salad

Too hot for Hemp seeds!

Yesterday (October 13^th!) it was 100˚ F in Los Angeles.  I already put my summer clothes away!  I saw this salad recipe in yesterday’s Los Angeles Times and thought I would try it.  I, of course, tweaked it.  I added 2 cups of cooked chicken and left out the Hemp seeds.  It was too hot to be schlepping around looking for Hemp seeds!  Anyway, it was beautiful and delicious.

BLD’s Fresh Vegetable Salad 

Serves 6

Note: Adapted from BLD in Los Angeles. Hemp seeds can be found at select well-stocked markets as well as most health food stores.

Salad dressing

1½  tsp grated fresh ginger
1½  tsp coarsely chopped shallot
1½  tsp coarsely chopped fresh rosemary
2 Tbs soy sauce
2 Tbs honey
3 Tbs sweet rice vinegar
1½  Tbs fresh lemon juice
½  cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated

Fresh vegetable salad
2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
½ cup sliced or diced roasted and peeled red bell peppers
1 ½ cups French green beans (haricot vert), blanched, shocked and chopped

2 cups diced jicama
½ cup salad dressing, more as desired
1 cup daikon sprouts
¼ cup plus 2 Tbs hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Indiana Farmhouse Dressing

A hundred year old recipe

This simple recipe has been used for salads, cucumbers and cole slaw for over a hundred years in Indiana, and can be found in many handwritten family cookbooks.

It has the advantage of being non-fat if you don’t add the olive oil, but still low-fat if it is added.

Indiana Farmhouse Dressing

2 Tbs sugar
2 Tbs very hot water
2 Tbs apple cider vinegar
¼ tsp celery seed
¼ tsp salt
3 grinds of fresh pepper
2 tsp olive oil (optional)

Add the hot water to the sugar and stir to dissolve. Use a wire whip or fork to whisk in the remaining ingredients.

For coleslaw, pour over 4 cups of shredded cabbage and 2 Tbs of shredded carrot, apple, or green pepper.