Soy Dressing: Whisk together olive oil, rice wine vinegar, soy sauce, brown sugar, ginger, chili paste, tahini and garlic. Set aside.
Soba Noodle Salad: Cook soba noodles according to package directions, drain. Toss with dressing. Stir in tofu, edamame, cucumber, pepper and green onions. Garnish with sesame seeds.
- Using toothpick or skewer, pierce each tomato from stem end to base through the middle. Lay basil leaves on top of each other and roll up tightly into cylinder. Slice thinly crosswise; set aside.
- In bowl, whisk together oil, vodka, lemon juice, garlic, salt and pepper; add shrimp, celery, tomatoes and basil. Toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for up to 24 hours.
- To serve, let stand at room temperature for 15 minutes. Serve on salad plates lined with lettuce leaves.
Tip: Piercing the tomatoes allows the dressing to penetrate for extra flavor.
Recipe Provided by Chef Sharon Sanders
- Separate cauliflower into small, uniform florets. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl. Season with salt to taste; toss well.
- Cover with plastic wrap; let stand at room temperature for 30 minutes. (Make-ahead: Salad can be refrigerated overnight; bring to room temperature before serving.)
Tips:
- You can substitute 1/4 cup diced sun-dried tomatoes in olive oil for fresh tomatoes if desired.
- If you like chickpeas, add an extra 1/2 cup to the salad.
Recipe Provided by Chef Mary Ann Esposito
Light White Wine Vinaigrette: Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.
Brussels Sprouts Salad: In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.
Spicy Sesame Vinaigrette: Whisk together olive oil, vinegar, tahini and soy sauce until blended. Stir in ginger, sugar, garlic and sriracha. Set aside.
Tuna Salad:
- Coat tuna with 1 tbsp olive oil; sprinkle with salt and pepper. Heat remaining olive oil in large heavy-bottomed skillet set over high heat until shimmering; cook tuna for 30 to 60 seconds per side or until seared on the outside but rare on the inside. Let tuna rest for 5 minutes before slicing across the grain.
- In large bowl, combine lettuce, cucumber, red pepper, celery and green onions; toss with vinaigrette. Divide salad among 4 plates; top with kimchee and sliced tuna. Garnish with sesame seeds.
- Preheat oven to 275ºF. In large bowl, toss together tomatoes, basil, garlic, red pepper flakes and 2 tbsp olive oil. Transfer to foil-lined baking sheet, arranging tomatoes with skin side down. Roast in oven for 1 hour.
- Meanwhile, in small saucepan, combine remaining olive oil with tomato juice. Bring to boil; simmer briefly for 1 to 2 minutes. Set aside; keep warm.
- Remove tomatoes from oven and transfer to large bowl. Add garbanzo beans and Parmesan; toss to combine. Drizzle with tomato juice mixture.
Recipe provided by Joseph Ciminera
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.
Roasted Eggplant and Lentil Salad:
- Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes.
- Pat dry with paper towel.
- Drizzle with olive oil and arrange in single layer on baking sheet; bake for 35 to 40 minutes or until tender. Let cool completely.
- In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
Sherry Vinaigrette: Whisk together olive oil, sherry vinegar, sugar, mustard, garlic, salt, pepper and smoked paprika.
Radicchio Salad:
- Preheat grill to high heat; grease grate well. Brush radicchio, zucchini and halloumi with olive oil; season with salt and pepper.
- Grill radicchio, zucchini and halloumi for 2 to 3 minutes per side or until grill-marked; arrange on serving platter along with grape tomatoes.
- Drizzle with vinaigrette and garnish with walnuts and parsley.
Tip: Grilling halloumi cheese: Brush slices or a chunk of halloumi cheese with olive oil and grill over medium-high heat until grill-marked. It’s delicious plain, or can easily be added to salads, sandwiches or served on crostini.
- Place pears and lemon juice in shallow bowl; cover and set aside.
Dressing: In small bowl, whisk together vinegar, olive oil, honey, salt and celery seed; set aside.
- In serving bowl, combine radicchio, walnuts, cranberries and orange segments; toss with dressing. Add pears with lemon juice; toss again. Sprinkle cheese over top.
Tip: Chopped dried figs, instead of cranberries, make a nice alternative if desired.
Recipe provided by Chef Mary Ann Esposito
Zesty Lemon Vinaigrette: Whisk together lemon juice, lemon zest, mustard, garlic, agave, sea salt and cayenne (if using). Whisk in olive oil until blended. Set aside.
Power Bowl: Divide quinoa between 4 bowls. Arrange chicken, avocado, carrot, cucumber and pea shoots on top. Garnish with flax seeds. Drizzle Zesty Lemon Vinaigrette evenly over top. Serve with lemon wedges.
