SALADS
Spinach, Egg and Bacon Salad
- Ingredients
- 12 ounces slab bacon, cut into ¼ inch cubes
- 1 garlic clove, minced
- 1 small shallot, minced
- juice of ½ lemon
- 1/½ tablespoons sherry vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black plus more to taste
- 2 pounds baby or flat-leaf spinach, washed
- 4 large hard-boiled eggs chopped
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To Prepare
- Cook the bacon in a heavy skillet over medium high heat until golden brown and crisp, 6 to 8 minutes. Transfer the bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of the bacon fat, and discard the rest.
- Meanwhile, combine the garlic, shallot, lemon juice, and sherry vinegar in a small bowl. Whisk in the olive oil; and add the parsley and the salt and pepper.
- In a large bowl, toss together the spinach, cooked bacon, reserved warm bacon fat, the vinaigrette and, the chopped eggs. Season with salt and pepper, if necessary, and serve immediately.
Classic Caesar Salad
- Ingredients
If you prefer not to use the raw yolk in the recipe, substitute 1 tablespoon prepared mayonnaise. To make a version of the dressing that you can store, Simply mince the garlic and anchovies, and place with the salt, paper, lemon juice, Worcestershire, mustard, egg, and olive oil in a jar. Screw the lid on tightly, and shake to combine. Shake the jar before each use and store in the refrigerator up to two days.
- For the Croutons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 (8 to 10 ounce) loaf rustic Italian bread, crusts removed, cut into ¾ inch cubes
- 2 teaspoons kosher salt
- ¾ teaspoon ground cayenne pepper
- ½ teaspoon freshly ground black pepper
- For the Salad
- 2 garlic cloves
- 4 anchovy fillets
- 1 teaspoon of kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 1 large egg yolk
- 1/3 cup extra-olive oil
- 2 (10-ounce) head romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 cup freshly grated Parmesan or Romano cheese, or 2 ½ ounces shaved with a vegetable peeler
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To Prepare
- Preheat the over to 450 F. Combine the butter and olive oil in a large bowl. Add the bread, and toss until coated. Sprinkle with the salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12 x 17- inch baking pan. Bake until the croutons are golden, about 10 minutes. Set aside until needed.
- Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using the two dinner folks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire, mustard, and egg yolk. Whisk in the olive oil.
- Chop the romaine leaves into 1 to ½ inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. Serve immediately.
Raw Artichoke Salad
- Ingredients
Baby artichokes are used in this recipe because they have no choke and are entirely edible. This salad tastes best if served right after it is made.
- 12 anchovy fillets
- 1 large garlic clove
- 1 egg
- ½ cup extra-virgin olive oil
- ½ cup fresh lemon juice (3 lemons)
- Freshly ground black pepper
- 1 small head frisee
- 10 baby artichokes
To Prepare
- Use a mortar and pestle or a food processor to combine anchovies and garlic into a paste. Add egg, and combine. Drizzle in oil, a few drops at a time at first, whisking until emulsified. Whisk in 2 tablespoons lemon juice. Season with pepper.
- Coarsely chop or tear the frisee; set aside. Make a small bowl of acidulated water with the remaining lemon juice and water. Trim the artichokes; leave stems on, and remove the tough outer leaves; leaving only the pale-green edible ones. Pare the base and stem; cut off the top of the artichokes; place in the lemon water.
- Thinly slice the artichokes lengthwise on a mandoline, or by hand; immediately place in the lemon water. When ready to combine, drain Well; mix with the frisee. Toss with the dressing, and season with pepper. Serve.
Chunky Avocado Salad
- Ingredients
- 6 avocados, peeled and pitted
- 2 navel oranges, peel and pith removed
- 3 Kirby or small cucumbers, peeled, seeded, and cut into ½ inch dice
- 6 ounces cherry or pear tomatoes, halved
- 1/4 cup coarsely chopped fresh cilantro leaves, plus more for garnish
- 7 red pearl onions, peeled, cut into rounds
- ½ cup of Guava vinaigrette (which can be found in Latin American markets) or a fruity vinaigrette
To Prepare
- Using a soupspoon, scoop out the avocado flesh in one piece; reserve the shell. Cut the flesh into ½ inch dice; set aside. Repeat with the other avocados. Working over a bowl to catch the juices, use a paring knife to carefully slice between the sections and membranes of each orange; remove the segments whole. Place each segment in the bowl.
- Add the cucumbers, three-quarters of the tomatoes, the cilantro, onions and vinaigrette to the oranges; toss. Add the avocado; gently toss. Divide the salad among the avocado shells. Garnish with the cilantro and remaining tomatoes. Serve.
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