25 Aug Chicken Salad With Peas, Feta And Mint

By Patricia Wells, Serves 4

Lemon-Chive Dressing Ingredients:

  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 cup light cream or half & half
  • 1/3 cup finely minced fresh chives

Salad Ingredients:

  • 1 cup chilled peas, blanched and refreshed
  • 3 small spring onions, cut into thin rounds
  • 3 oz. Greek feta cheese, crumbled
  • 1/4 cup mint leaves, cut into chiffonade
  • 3 cups shredded chicken or turkey
  • 8 oz. cherry tomatoes
  • 1 avocado, peeled and thinly sliced
  • 2 baby romaine heads, thickly shredded
  • 4 radishes, halved and thinly sliced
  • 1/4 cup finely chopped chives

Directions:

  1. To make the dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning.
  2. In a large, shallow bowl, combine all the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrange on four large dinner plates.
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10 Aug Autumn Pear Salad

Ingredients:

  • 3-4 stalks celery heart
  • 3 ounces imported parmesan cheese
  • Small handful walnut halves
  • 3 large, ripe but firm pears
  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Freshly ground pepper
  • Radicchio leaves or other red or bronze-colored lettuce leaves

Directions:

  1. Remove strings from celery and cut into thin diagonal slices. Reserve a few celery leaves.
  2. Cut parmesan cheese into paper-thin slivers.
  3. Coarsely chop walnuts.
  4. Core and thickly slice pears. If not using immediately, toss pears with a little lemon juice to prevent discoloration.
  5. Place celery, cheese, walnuts, and pears into a bowl. Drizzle with a little olive oil and lemon juice to taste. Season with salt and pepper and toss very gently.
  6. Line serving platter with radicchio leaves and gently arrange salad on top. Garnish with reserved celery leaves.
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18 Jul “Maque Choux” Summer Salad

By Chef Jed Demler

Maque Choux (“Mawk Shoe”) is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp instead of hot (although it is still delicious hot).

Ingredients:

  • 1 cup fresh cream peas (purple hull or crowder work as well)
  • 2 cups fresh corn (3-4 ears taken off the cob)
  • 1 jalapeno (seeded and diced) – may also use any bell pepper
  • 1/2 cup diced onion (about 1/2 medium onion)
  • 1 tomato diced (a handful of halved grape, cherry, or baby heirloom tomatoes also work well in this salad)
  • 4 strips of bacon (you could use andouille sausage or ham)
  • 1 large avocado
  • 2 green onions (sliced – green tops only)
  • 2 tablespoons fresh torn basil (try not to cut basil, it bruises very easily)
  • 2 tablespoons fresh chopped parsley
  • A few dashes hot sauce (I like tabasco or Louisiana hot sauce for this)
  • 2 tablespoons butter
  • 1/2 cup water
  • Salt and pepper to taste

Directions:

  1. First, rinse and drain fresh peas.
  2. In a medium pot, cover the peas with heavily salted water (1 inch above peas) and bring to a boil. Lower heat to summer, cover, and cook until tender (45 minutes or so). Throw any scraps (bacon pieces, onion or garlic scraps, jalapeño stems) in the pot with the peas. It really reduces waste and adds a lot of flavor. Drain and set aside when cooked.
  3. While peas are cooking, fry bacon until crispy in a large, heavy bottom pan. Remove bacon and excess grease from pan and allow bacon to cool. Turn heat to medium high, add butter, onions, and jalapeno. Saute until onions are translucent and peppers are tender, about 3 minutes. Add corn, season with salt and pepper, and cook with onions and peppers for another 3-5 minutes. Add peas, water, and a few dashes of hot sauce, letting simmer until combines (another 3-5 minutes). Remove from heat and set in serving bowl, letting cool slightly. While cooling, you can seed and dice the avocado as well as chop the cooked bacon.
  4. To finish, toss the corn and pea mixture with basil, parsley, chopped bacon, green onion, diced avocado, and tomatoes. A little extra salt and pepper and maybe a shot of lemon/lime juice can give a little zing as well.
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13 Jul Orange and Avocado Salad

Ingredients:

  • 5 navel oranges or citrus of choice
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 3 tablespoons basil chiffonade
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup French vinaigrette

Directions:

  1. Peel and section the citrus, removing all of the white pith from the oranges. Cut orange sections into 1/4 inch pieces. Transfer to a large bowl.
  2. Add avocado, green onions, basil, and crushed red pepper. Toss to combine.
  3. Season salad to taste with salt and pepper. Drizzle with vinaigrette and serve.
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22 Jun Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns roasted 8-10 minutes then crushed
  • 2 1/2 lbs. assorted Heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram (finely chopped)

Directions:

  1. Plate salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

Note: this is a beautiful salad and delicious. Heirloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in Heirloom, substitute other small pear-shaped tomatoes.

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20 Jun Grilled Peach and Sourdough Salad

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 1-2 ripe peaches (halved and pitted)
  • 1 1/2 cups sourdough bread (sliced or torn into crouton-sized bites)
  • 2 ounces Burrata mozzarella cheese
  • Handful of sweet grape or cherry tomatoes (halved)
  • Handful of leafy greens such as arugula, butter lettuce, or raw spinach
  • Red onion (thinly shaved)
  • 1 tablespoon plus 1 1/2 teaspoons honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 1-2 leaves of fresh basil, hand-torn
  • 1/4 cup fresh pecans, toasted
  • 1 small pat of butter
  • Salt and pepper to taste

Directions:

  1. In a small mixing bowl add 1 tablespoon plus 1 1/2 teaspoons of honey. Drizzle in 3 tablespoons of EVOO while whisking briefly. Set aside.
  2. Toast pecans over medium heat in a dry pan until fragrant. Remove from heat and add a spall pat of butter, salt & pepper, 1 tablespoon of honey, and toss to coat. Remove from heat to let cool.
  3. Lightly sprinkle the peaches with brown sugar, salt & pepper, and place flesh side down on a HOT grill or griddle, allowing the peaches to caramelize. Flip peaches, letting skin side get some color as well. Remove, let cool, and slice peaches into 4-6 pieces (depending on the size of the peach; don’t slice too thin).
  4. Drizzle the sourdough with olive oil and place on the same HOT grill/griddle. Allow bread to get some color and crisp a little. This will happen quickly! Keep turning! Remove and let cool.
  5. In a mixing bowl, add peaches, a handful of greens, the grilled bread, shaved onions, and halved tomatoes or grapes. Hand tear a couple of fresh basil leaves and add to bowl. Coat with the balsamic vinaigrette and transfer to serving plate. Break Burrata into 2-3 pieces and place around plate. Top salad with toasted pecans.
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11 May Cold Curried Chicken Salad

From the Dallas Junior League Cookbook. Serves 12-14.

Ingredients:

  • 2 cups uncooked rice
  • 1 cup raw cauliflower buds, chopped in 1/4″ pieces
  • 8 ounces bottled creamy French dressing
  • 1 cup mayonnaise
  • 1 tablespoon curry powder, or more
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup milk
  • 6-7 cups cooked chicken, diced
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup red onion, chopped

 

Directions:

  1. Toss chilled rice, cauliflower, and French Dressing. Chill in refrigerator.
  2. Mix mayonnaise, curry powder, salt, and pepper. Slowly mix in milk, then chicken. Refrigerate.
  3. Next day, combine rice and chicken mixtures with green pepper, celery, and onion.
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15 Apr Arugula Salad

Ingredients:

  • 2 slices of thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 4 cups baby arugula
  • 1 Bosc or Anjou pear, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled Roquefort
  • Sea salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees. On a sheet tray lined with foil, lay prosciutto slices flat. Transfer baking sheet to oven and roast for 10 minutes or until dried and crispy. Allow to cool.
  2. In a small bowl, combine olive oil, balsamic, honey, and mustard. Mix until combined and season with salt and pepper.
  3. In a large bowl, combine arugula, pears, cranberries, and Roquefort. Pour the dressing over the salad and toss until the salad is evenly coated. Top with stumbled crispy prosciutto. Serve immediately.
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05 Aug Grilled Shrimp and Bread Salad

Ingredients:

  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb large shrimp, peeled and deveined
  • 6 thick slices day-old country-style or sourdough bread
  • 1 lb tomatoes, chopped
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper

Directions:

1.  Preheat grill to medium-high heat.

2.  Whisk together first 5 ingredients in a small bowl.

3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes.

4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

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15 Jul Corn and Zucchini Salad with Feta

Ingredients:

  • 4 ears of corn, husked, kernels removed
  • 4 small zucchini thinly sliced lengthwise
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper
  • 4 ounces feta, crumbled (about 1 cup)

Directions:

1.  Cook corn in boiling salted water for two minutes; let cool.

2.  Add zucchini, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.

3.  Serve topped with feta.

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