Recipe Dish Type: Salads

Greek Salad

In large bowl, mix together tomatoes, cucumber, green pepper, olives, radishes, red onion and parsley; toss with olive oil, lemon juice, vinegar, oregano and pepper. Season with salt to taste. Serve on bed of lettuce.

Tip:

If you like, garnish the salad with anchovies and feta cheese.

Fresh Citrus Fruit Salad

Arrange slices of oranges and grapefruit on a serving platter; sprinkle with olives and garlic. Drizzle with olive oil. Season with pepper to taste.

Flank Steak Carpaccio-Style with Spinach and Shaved Parmesan

  • Place steak and vinegar in 13- x 9-inch glass or ceramic pan; turn to coat evenly. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour.
  • Preheat grill; grease grate well. Remove steak from marinade. Grill steak for 8 minutes per side or until instant-read thermometer temperature registers 145°F when inserted into thickest part. Transfer to cutting board with well to catch juices; let stand for 5 minutes.
  • Meanwhile, place spinach on dinner plates or large serving platter. Cut steak into thin slices diagonally; arrange over spinach. Drizzle with collected meat juices. Season with salt and pepper to taste. Drizzle with oil. Cut shavings from Parmesan cheese and scatter over top. Serve with bread on the side.

 

Tip: Instead of barbecuing, the flank steak can be broiled for about 8 minutes on each side if desired.

 

Recipe Provided by Chef Sharon Sanders

Fig and Romaine Salad

  • Arrange the lettuce on a platter.
  • Wrap each fig half in a slice of prosciutto, placing them on the salad.
  • Arrange the mozzarella around the wrapped figs.
  • In a small bowl, whisk the olive oil, vinegar and salt together until an emulsion is obtained.
  • Pour over the salad. Serve at room temperature.

Feta and Tuna Salad

  • In bowl, combine cheese, onion, olives and tuna.
  • In separate bowl, whisk together lemon juice, olive oil, thyme, mint, and salt and pepper to taste. Pour over tuna mixture and toss gently. Cover and let stand at room temperature for at least 15 minutes before serving.

Fennel, Radicchio, and Orange Salad

  • Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl; set aside.
  • Combine olive oil, vinegar, and salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.

 

Recipe provided by Chef Mary Ann Esposito

Farro Salad with Roasted Cauliflower, Broccoli and Tofu

Farro Salad:

  • Preheat oven to 425°F. In large pot of boiling salted water, cook farro over medium heat for 20 to 25 minutes or until tender but still slightly chewy. Drain and let cool.
  • Meanwhile, toss cauliflower, broccoli and carrot with 3 tbsp olive oil, 1 tbsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Transfer to baking sheet; bake, turning once, for 15 to 20 minutes or until tender.
  • Combine remaining olive oil, remaining thyme, cumin, paprika, garlic powder, chili flakes and remaining salt and pepper; toss with tofu. Transfer to parchment paper-lined baking sheet; bake for 25 minutes, turning occasionally, or until golden brown and slightly puffed.
  • Lemon Dressing: Meanwhile, whisk together lemon juice, mustard, lemon zest, garlic and salt. Whisk in olive oil until blended.
  • In large bowl, combine farro, roasted vegetables and tofu; toss with Lemon Dressing. Garnish with pine nuts. Serve with lemon wedges.

Escarole Salad with Oranges

In salad bowl, combine cucumber, fennel, escarole, olive oil, and salt to taste; toss well. Add grapefruit and orange segments; toss gently. Serve immediately.

 

Recipe provided by Chef Mary Ann Esposito

Chicken Salad with Pine Nuts

  • Preheat oven to 400°F. Place chicken in roasting pan and drizzle with 1/4 cup olive oil. Season with salt and pepper. Roast for 25 minutes; pour in wine. Roast for 5 minutes or until golden brown and cooked through. Thinly slice and return to roasting pan; let cool completely.
  • Meanwhile, roast peppers for 20 minutes or until lightly blistered. Place in resealable plastic bag and seal; let cool completely. Pull skin off peppers and slice thinly; discard seeds.
  • In large bowl, toss chicken and pan juices with roasted red peppers, celery, pine nuts, capers, 1/4 cup olive oil and lemon juice. Adjust seasoning to taste.
  • Divide evenly among six plates. Sprinkle with chopped tomato and chives. Drizzle with remaining oil. Serve immediately with crusty bread.

 

Tips:

  • Add a pinch of hot pepper flakes for a little extra heat.
  • Also delicious with chopped walnuts or hazelnuts.
  • Make this grain and gluten free by omitting crusty bread.

Cauliflower Couscous Salad with Turmeric Lime Dressing

  • Cauliflower Couscous Salad: In food processor, pulse cauliflower until ground (cauliflower should resemble size and texture of couscous). Add to large bowl along with chickpeas, red pepper, cashews, dates and parsley.
  • Turmeric-Lime Dressing: Whisk together yogurt, olive oil, lime juice, garlic, turmeric, cumin, salt and pepper.
  • Toss salad with Turmeric-Lime Dressing; divide greens among 4 plates and top with salad.