Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette

Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette
Recipe by Dragon

I love warm and cold salads and this one is especially lovely. Roasting the vegetables brings out their sweetness and they are perfect with the bitter greens and sharp blue cheese. The thyme balsamic vinaigrette brings it all together into a beautiful winter salad. Enjoy!

Serves 6-8

Ingredients:
6 red peppers
2 red onions, sliced into 6 pieces
6 garlic cloves
4 thyme sprigs
1 tablespoon balsamic vinegar
1/4 cup plus 2 tablespoons olive oil, divided
Salt and pepper to taste
8 cups salad greens
1/2 cup blue cheese, crumbled
Thyme Balsamic Vinaigrette (recipe below)

1. Set your oven to broil.

2. On a baking sheet, place the peppers and drizzle with 2 tablespoons of olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife and set aside. Cut eat pepper into 6 to 8 pieces, depending on the size of the peppers.

3. Preheat your oven to 350°F. In a roasting pan, combine red peppers, onions. garlic and thyme sprigs. Add balsamic vinegar, olive oil and toss to combine. Season with salt and pepper.

4. Roast the vegetables, stirring occasionally, for 45-60 minutes or until the onions are caramelized and softened. Let the vegetables cool for 10 minutes. Discard the thyme sprigs.

5. In a large bowl, add salad greens and season with salt and pepper. Add some of the vinaigrette (as much as you like) and toss to coat lightly. Don't over dress.

6. To serve, divide the dressed salad greens among the plates. Spoon some of the roasted vegetables on top of the salad greens and drizzle some more vinaigrette over the vegetables. Top with blue cheese. Serve immediately.

Thyme Balsamic Vinaigrette
Recipe by Dragon

Makes: 1 cup

Ingredients:
1/3 cup balsamic vinegar
1 tablespoon fresh thyme leaves, minced
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil (you may need more depending on strength of your vinegar)

Directions:
1. In a small jar with a tight fitting lid, combine vinegar, thyme, mustard, salt and pepper. Shake well. Add oil and shake vigorously until well combined.

2. Keep in the fridge for up to a week.

Fennel And Feta With Pomegranate and Sumac

Fennel And Feta With Pomegranate and Sumac
Recipe adapted from Yotam Ottolenghi
Photo Credit: Christina Kakaletris

This refreshing salad is a showstopper and so easy to put together. I adjusted this recipe slightly by adding orange juice to the the mix and crumbling the feta. I love the taste of orange and fennel together and the sweetness of the orange compliments the rest of the salad beautifully. Enjoy!

Serves 4-6

Ingredients:
1/2 pomegranate
2 medium fennel heads
1 1/2 tablespoons olive oil
2 teaspoons sumac, plus extra to garnish
juice of 1 lemon
juice of 1 orange
4 tablespoons tarragon leaves
2 tablespoons roughly chopped flat-leaf parsley
70g Greek feta cheese, crumbled
salt and black pepper

Directions:
1. Start by releasing the pomegranate seeds. The best way to do this is to halve the pomegranate along its "belly" (you only need half a pomegranate here), then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don't hit the fruit too hard or you'll bruise the seeds and break the skin. Magically, the seeds will just fall out, without splashing you in the process.

2. Pick out any white skin that falls in.

3. Remove the leaves of the fennel, keeping a few to garnish later, and trim the base, making sure you leave enough of it still attached to hold the slices together. Slice very thinly lengthways (a mandolin would come in handy here).

4. In a bowl, mix the olive oil, sumac, lemon juice, orange juice, herbs and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember the feta will add saltiness.

5. Layer the fennel, then top with feta and then the pomegranate seeds in individual serving dishes.

6. Garnish with fennel leaves, sprinkle over some sumac and serve the salad immediately.

Roasted Red Beet Salad

Roasted Red Beet Salad
Recipe by Yotam Ottolenghi


This healthy and delicious salad is my new favourite way to eat beets. The sweetness of the beets and maple syrup is balance perfectly with the bitterness of the arugula. My friend Kathy planted and grew chervil just for my Ottolenghi dinner. I have the best friends. If you can't find chervil, you can substitute it with fresh parsley or tarragon or a combination of both.   Enjoy!

Serves 4

Ingredients:
2 lbs red beets
2/3 cup sunflower seeds
6 tablespoons maple syrup
4 tablespoons sherry vinegar
4 tablespoons olive oil
2 garlic cloves, crushed
1 1/4 cups chervil leaves plus more for garnish
4 cups baby arugula
Salt and pepper to taste

Directions:
1. Preheat the oven to 400F. Wash the beets well and wrap them in aluminum foil individually. Bake in the oven for anything from 40-90 minutes, depending on their size. Check each one as cooking times can vary a lot: the beets should be tender when pierced with a sharp knife.

2. Spread the sunflower sides out in an ovenproof dish and toasted in the oven alongside the beets for 8 minutes, just until lightly colored.

3. Once the beets are ready, unwrap them and peel with a small knife while still warm. Cut each into halves, quarters or 3/4-1 1/4 inch dice.

4. Mix the beets with the rest of the ingredients in a bowl. Toss well then taste: there should be a clear sweetness balanced by enough salt. Adjust the seasoning if necessary, sprinkle with more chervil and serve.

Orange, Blueberry and Feta Salad with Citrus & Vanilla Dressing

Orange, Blueberry and Feta Salad with Citrus & Vanilla Dressing
Recipe by Dragon

This has been my favourite salad of the summer and its all because of the Citrus & Vanilla dressing. Addictive is the best word to describe it. The sweetness of this dressing pairs beautifully with the bitter greens and salty feta in the salad. The addition of the oranges and blueberries will make you heart and tummy happy. Enjoy this healthy and delicious salad!

MAKES: 4 servings

Ingredients:

Dressing:
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
grated zest of 1 orange
grated zest of 1 lemon
grated zest of 1 lime
1 tablespoon honey (or more if you want it sweeter)
1/2 teaspoon vanilla extract
1/2 teaspoon dijon mustard
1/2 cup sunflower oil
Salt and cracked black pepper to taste

Salad:
4 cups mixed salad greens
1 cup segmented orange slices
1/4 small red onion, thinly sliced, soaked in water for 10 minutes, drained
1 cup blueberries
1 cup feta, crumbled
1/4 cup slivered almonds, toasted
  
Directions.
1. In a bowl, whisk together juices, zests, honey, vanilla and mustard. Slowly add the oil while you whisk to incorporate the ingredients. Season with salt and pepper to taste and set aside. The dressing can be made ahead of time and kept in a glass jar until needed. Just shake the jar to combine the ingredients before dressing the salad.

2. In a large bowl, combine the salad greens, orange slices, red onion and blueberries. Drizzle the amount of dressing you desire over the salad and toss to combine. Don't add to much dressing as the salad will get soggy.

3. Top with crumbled feta and slivered almonds. Serve immediately.

4. Leftover dressing can be kept in the refrigerator for up to a week.

Salade Nicoise
Recipe by Julia Child*

Salade Nicoise is the perfect summer meal. It's full of fresh and flavourful ingredients that despite the long list of ingredients, takes no time to pull together. My only change to this recipe was to use fresh tuna rather than canned. I know Julia would have forgiven me this slight adjustment. ;) I lightly seasoned and oil a tuna steak then seared it in a hot grill pan for 2 minutes a side. I wanted a rare center but if you want it more cooked, add an extra minute per side. Enjoy!

Serves: 4-6

Ingredients:
1 head of Boston Lettuce, large, washed and dried
2 to 3 Tablespoons virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (Recipe Below)
3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked or fresh tuna, seasoned and seared 2 minutes a side
1 quart of French Potato salad (Recipe below)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy filets packed in oil, opened and drained just before serving
1/2 cup black Nicoise-type olives
3 or 4 Tablespoons capers
1/4 cup fresh parsley, minced

Directions:
1. Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

2. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

3. Drizzle a spoonful or two of the dressing over the tomatoes.

4. Season the tuna lightly with a spoonful or two of dressing.

5. Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

6. Ring the salad with the eggs and curl an anchovy filet on top of each.

7. Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Oil and Lemon Dressing
Recipe by Julia Child

Ingredients:
2 strips of fresh lemon peel, 1 by 2 1/2 inches each
1/4 Teaspoons salt, plus more, if needed
1/2 Tablespoon Dijon-type prepared mustard
1 to 2 Tablespoons freshly squeezed lemon juice
1/2 cup fine fresh oil
Freshly ground pepper

Directions:
1. Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon.

2, Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended start beating in the oil by droplets to make a homogeneous sauce—easier when done with a small electric mixer.

3. Beat in droplets more lemon juice and salt and pepper to taste.


French Potato SaladRecipe by Julia Child

Ingredients:
1 1/2 pounds "boiling" potatoes, all the same size and shape if possible
2 Tbs shallots or scallions, finely minced
Salt
White pepper, freshly ground
1/4 cup chicken stock (or potato-cooking water)
1 1/2 Tablespoons wine vinegar
2 to 3 Tablespoons fresh parsley, chopped
2 to 3 Tablespoons light olive oil, optional

Directions:
1. Fill a three-quart saucepan half full with cold water.

2. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. It is best to cook them within 1/2 hour to prevent the possibility of their turning grey.

3. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer 2 to 3 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure.

4. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.

5. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside for 3 to 4 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plane to season them while still warm.

6. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

7. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.
  

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Watermelon, Cucumber, Kumato and Feta Salad

Watermelon, Cucumber, Kumato and Feta Salad
Adapted from lcbo.com

I love the colours in this salad. It just seems to scream summer, doesn't it? This was also my first time trying a kumato. A kumato is a variety of tomato that is grown in Europe. I think they taste a little sweeter than regular tomatoes and I adore the dark red/brown colour. If you can't find kumatoes, just use cherry tomatoes. Enjoy!

Serves 4-6

Ingredients
1 english cucumber
2 kumatoes
1 seedless watermelon wedge, 5 inches wide
1 tablespoon white wine vinegar
1 garlic clove, minced
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
2 tablespoons mint leaves, shredded
2 tablespoons basil leaves, shredded
1/2 cup crumbled feta


Directions:

1. There is no need to seed or peel the cumbers. Slice cucumber lengthwise then again lengthwise. Finally cut crosswise into chunks, about 1 inch in size.

2. Cut the kumatoes into 6ths then cut them in half.

3. Cut watermelon into the same size chunks as the cucumbers. Place the cucumbers, kumatoes and watermelon into a large bowl and toss gently.

4. Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the mint, basil and feta. Toss gently to combine.

5. Serve at room temperature.

Warm Pear Salad with Walnuts and Parmesan Cheese

Warm Pear Salad with Walnuts and Parmesan CheeseRecipe by Dragon

You are going to LOVE this salad. Sweet, salty, crunchy and just about perfect. Who says winter salads can't be good? Not me. Enjoy!

Serves: 4

Ingredients:
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of half a lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
4 pears, peeled, cored and cut into 1/3 inch slices
2 tablespoons butter
2 tablespoons sugar
Cracked black pepper
Pinch of salt
½ cup walnuts, chopped
Parmesan cheese, shaved to garnish
8 cups mesclun greens, washed and dry

Directions:
1. Combine vinegar, honey, mustard, lemon, salt and pepper in a small bowl. Slowly whisk in the oil. Set aside.

2. Melt butter in a sauce pan over medium-high heat. Toss the pears slices in the sugar and add to melted butter.

3. Sauté pears until they are slightly caramelized but still firm. Add 3 turns of cracked black pepper and a pinch of salt. Remove the pears from the pan and keep warm.

4. Add walnuts to the pan and toss in the remaining butter to coat and warm through.

5. Toss the greens in enough vinaigrette to coat them. Divide the greens among the plates. Top with the pear slices and walnuts.

6. Shave some Parmesan cheese on top of the salad to garnish.

I'm sending this recipe over to Culinarty for her monthly Original Recipe roundup.

Grilled Asparagus and Cherry Tomato Salad

Grilled Asparagus and Cherry Tomato Salad
Recipe by Dragon

Summer is long gone now but I'm having trouble letting go. Who says I can't have a summer salad in autumn? Right? So, I took out my grill pan and created this gorgeous salad with asparagus and the last of my cherry tomatoes. Simple to make and full of great flavour. Enjoy!

Serves: 4

Ingredients:
1 bunch of asparagus, trimmed
2 cups cheery tomatoes, cut in half
2 cloves of garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon parsley, chopped
pinch of sugar
Salt and Pepper to taste

Directions:
1. In a bowl, toss the aspargus with 1/2 the olive oil. In a grill pan, grill the asparagus over a medium heat until it is cooked but still tender.

2. In the same bowl you used to toss the asparagus, combine the tomatoes and garlic. Toss to coat with the olive oil. Add the tomatoes and garlic to the grill pan. Grill for 1 minute, making sure not to burn the garlic. Remove from the heat.

3. Cut the aspargus into thirds and combine with them the tomatoes and garlic.

4. Whisk together the rest of the olive oil, balsamic vinegar, sugar, salt and pepper. Add the dressing to asparagus and tomatoes. Toss to combine.

5. Garnish the vegetables with the parsley and serve. This can be served both warm and at room temperature.

P.S. Don't you just love the bowl? :)

Cucumber and Tomato Salad with Basil and Dill

Cucumber and Tomato Salad with Basil and Dill
Recipe by Dragon

This is the salad I served with my Grilled Steak with Mushroom Tarragon Sauce. I used a little dill and basil in this simple salad. It turned out so fresh and lovely that I think I'll be making it again and again. Sometimes, simplicity is best. I hope you enjoy it.

Serves: 2

Ingredients:
1/2 english cucumber, peel on and cut into small cubes
1 1/2 cups cherry or grape tomatoes, cut in half
1 tablespoon fresh basil, chopped
1 teaspoon fresh dill, chopped
juice of half a lemon
2 tablespoons olive oil
Salt and Pepper to taste

Directions:

1. Combine cucumber, tomato and herbs in a bowl.

2. Dress the salad with the lemon juice and olive oil to just coat the tomatoes and cumbers.

3. Season the salad with salt and pepper to taste.

Potato and Tomato Pesto Salad

Potato and Tomato Pesto Salad
Recipe by Dragon

This dish is the perfect barbeque or picnic salad. All the ingredients are able to stay out for a long time, but it is so delicious, you won't have to worry about that. I brought this salad to a barbeque on the weekend and it was well received, even by the kids. I love eating this salad when the potatoes are still warm but it tastes great even at room temperature. Try it with some grilled chicken or pork.

Makes: 4-6

Ingredients:
1 pound of yukon gold potatoes, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
4 slices, bacon, cooked and crumbled into big pieces
1/4 cup pine nuts, toasted
1/3 cup fresh pesto (click to get pesto recipe)
salt and pepper to taste

Directions:

1. Cook potatoes in a pot of salted boiling water until they are fork tender. Drain pototoes and transfer the potatoes back to the pot.

2. While the potatoes are still hot, add tomatoes and pesto. Stir until the pototoes and tomatoes are covered with the pesto.

3. Add the bacon pieces and toasted pine nuts. Stir gently to combine. Season with salt and pepper to taste.

4. Serve warm or at room temperature.


This is my entry to the summer version of Waiter There's Something In My....Picnic.

Fresh Pesto

Fresh Pesto
Recipe by Dragon

I love Pesto and it's always a treat when I can make my own. With the abundance of basil in my garden this year, I was able to make several batches this weekend. My friends are going to love me. I can't get enough of the deep rich colour. I like to add parsley in addition to the basil to create a milder tasting pesto.

Makes: 1 1/2 cups

Ingredients:
1 1/2 cups fresh basil leaves, packed tightly
1/2 cup parsley, packed tightly
1/2 teaspoon kosher salt
4 cloves garlic, coursely chopped
1/8 teaspoon pepper
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter

Directions:
1. In a food processor, combine basil, parsley, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

2. Turn the food processor on and add the olive oil slowly until the basil mixture.

3. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture.

4. The pesto should be stored in an air tight container and can be stored for up to one week in the refrigerator.

Summer Mango Fire Salad with Grilled Shrimp

Summer Mango Fire Salad with Grilled Shrimp
Recipe by Dragon

Serves: 2 mains

This salad is summer to me. It is a perfect blend of sweet, salty, sour and hot. I call this a fire salad, not just because it's a bit spicy, but because it looks like a fire in a bowl with the vibrant colours of the mango, peppers and onion. I worked on this one all last summer and I think I finally have it right. Enjoy!

If you don't like shrimp, you can substitute it with 2 chicken breasts. Just remember to marinate the chicken for at least an hour before you grill it. The salad is also great on its own; just save the extra dressing for another night.

Ingredients:

Dressing:
1/4 cup cilantro, loosely packed
1/4 cup mint, loosely packed
zest of 1 lime
juice of 2 limes
juice of 1 lemon
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
3 tablespoons olive oil
pinch of hot pepper flakes (optional, depending on how much heat you like)
1/8 teaspoon of Tabasco/hot sauce (optional, depending on how much heat you like)


Salad:
1 mango (ripe but still firm), sliced into long strips
1/3 red pepper, sliced into long strips
1/3 yellow pepper, sliced into long strips
1/3 orange pepper, sliced into long strips
1/2 small red onion, sliced very thinly
12 large shrimp, cleaned and shelled


Directions:
1. Finely chop the cilantro and mint together.

2. Whisk together all the dressing ingredients.

3. Take 1/2 the dressing and add it to the shrimp in a glass bowl. Mix well. Cover bowl with plastic wrap and place in the fridge to marinate for a 1/2 hour.

4. Toss together mango, peppers, and onions with the remaining dressing. Refrigerate until the shrimp is grilled.

5. Grill/sauté the shrimp until they are plump and pink. Be careful not to overcook them.

6. Serve the salad with the warm shrimp on top.

Herbed Goat Cheese, Tomato & Basil Salad with Basil-Thyme Vinaigrette

Herbed Goat Cheese, Tomato & Basil Salad with Basil-Thyme Vinaigrette
Recipe by Dragon

My herbs are overflowing in my garden right now and I'm taking full advantage of this. This recipe highlights Basil and it's BFF, Thyme. This is an elegant and flavourful salad. The vinaigrette compliments the goat cheese beautifully. Enjoy.

Serves: 4

Salad Ingredients:

12 slices of tomato
12 slices of herbed goat cheese
16 basil leaves
Basil-Thyme Vinaigrette (recipe below)
Thyme sprigs to garnish

Directions:
1. On each place start with a basil leave, top with a tomato slice then top with a goat cheese slice. Repeat 2 additional times and finish with a final basil leaf.

2. Sprinkle with a little fresh ground pepper. Drizzle vinaigrette on the salad. Garnish with a thyme sprig.


Basil-Thyme Balsamic Vinaigrette
Recipe by Dragon

Makes: 1 cup

Ingredients:
1/4 cup balsamic vinegar
1 tablespoon fresh basil leaves, minced
1/2 tablespoon fresh thyme leaves, minced
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil (you may need more depending on strength of your vinegar)

Directions:
1. In a small jar with a tight fitting lid, combine vinegar, basil, thyme, mustard, salt and pepper. Shake well. Add oil and shake vigorously until well combined.

2. Keep in the fridge for up to a week.

Seafood Salad with Tomato, Avocado and Mango

Seven Deadly Sins Dinner (ENVY)

Seafood Salad with Tomato, Avocado and Mango

To Envy is to covet; specifically to covet what someone else has that you do not. I needed to work that into my meal somehow. To give this course an interesting twist I decided to let chance play a role in who would get the “extra special” salad.

Six squares of paper were folded into a cootie-catcher; five were scribed with the word “Envious,” and one with “Fortunate.” Just like when we were kids, the cootie catcher knows all. Who would be fortunate and who would be envious?

My friend Lynn was the fortunate one. When I explained to the group that Lynn’s salad would have lobster in addition to the shrimp, the rest of the guests felt instantly envious. In fact, the little sinners spent at part the course trying to trick Lynn out of her lobster. It didn’t work.

My guests really did not have much to complain about, though, because their salad was wonderful with just the shrimp mixed with fresh tomatoes, mango and avocado and served with a delicious citrus dressing. Although, I do have to admit the lobster made Lynn’s extra special.

Seafood Salad with Tomato, Avocado and Mango
Recipe by Dragon

Serves: 6

Ingredients:
1 large lobster tail
20 large shrimp, shells on
3 dried bay leaves

Dressing:
1 cup olive oil
2 tablespoon, white wine vinegar
½ cup orange juice
4 tablespoons fresh lime juice
1 tablespoon jalapeno, seeded and minced
2 tablespoons finely grated lime zest
2 teaspoons finely grated orange zest
salt & pepper

Salad:
2 avocados, peeled, diced into 1/2-inch pieces
30 grape tomatoes, cut in half
2 large mangos, peeled, diced into 1/2-inch pieces
12 cups mixed baby greens
½ lemon

Directions:

1. Shell and devein the shrimp. Set shrimp aside and keep the shells. Bring to a boil a medium pot of salted water. Add shrimp shells and bay leaves to the pot.

2. Add the lobster tail to the pot, cover and boil for 5-7 minutes. Remove the lobster from the pot and let it cool. Remove the lobster meat from its shell and cut into 1/2-inch pieces. Set aside to cool.

3. Add shrimp to the pot and cook for 2-3 minutes until the shrimp turns pink. Be careful not to overcook the shrimp. Remove shrimp from the pot and set aside to cool. Both the shrimp and the lobster can be refrigerated until the salad is ready to be assembled.

4. Whisk together olive oil, vinegar, orange juice, lime juice, jalapeno, lime zest and orange zest in bowl to blend. Season with salt and pepper. Set aside until you’re ready to assemble the salad. The dressing can be made up to 1 day ahead and stored in the refrigerator. Bring the salad dressing to room temperature and whisk again before using.

5. Combine lobster, shrimp, avocados, tomatoes and mango in bowl. Pour 1/2 cup of dressing over the seafood mixture and toss gently to coat. Check the seasoning and add salt and pepper if needed.

6. Toss greens in another large bowl with enough of the remaining dressing to coat the leaves.

7. Divide greens among the salad plates. Spoon seafood mixture on top of the greens. Add a squeeze of lemon over each dish and serve.



We served this mouth watering salad with a 2006 Mac Murray Ranch Pinot Gris.


A CONFESSION: As for the confessions, I cannot go into many details on the sins here (Seven Deadly Sins Dinner Code), but suffice it to say the most shocking one involved a high school girl coveting her older sister’s hunk of a boyfriend.

Back to the Seven Deadly Sins Dinner

Mandarin Salad (Finger Salad)

Mandarin Salad (Finger Salad)

So I did something really stupid last night. I sliced off a good size chunk of the fleshy part of my thumb. How? Well, with this lovely contraption, my beloved mandoline.


I was slicing onions for a salad that I was taking to a dinner party. I was in a rush and so I decided to forgo the use of the safety gripper and just held the onion with my fingers as I sliced. Brilliant, I know. It hurt like a son of a b.. and it wouldn't stop bleeding. I wrapped it up as best I could, started the salad over and went to the dinner party. I got a mix of sympathy and teasing from the other guests. I told them that I was careless and didn't deserve sympathy. What I deserved was to mocked and mocked severely. They were more than happy to oblige.

The salad turned out great and my friend Carl, renamed it Finger Salad in my honour. Gee, sweet.

A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad.

Serves: 12-15

1/2 cup vegetable oil/olive oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
2 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
3/4 cup thinly sliced red onions

1. Shake first 6 dressing ingredients in a jar and refrigerate.

2. Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Keep your eye on these, they'll burn quickly. Scrape almonds into metal bowl and cool to room temperature. Break up the cooled almonds and store covered at room temperature.

3. Just before serving, put chopped lettuce in a large bowl. Add celery, oranges, onions and almonds.

4. Shake dressing well and pour over salad. Toss to mix and coat.

Dragon's Grilled Vegetable And Spinach Salad With Feta Cheese

Dragon's Grilled Vegetable And Spinach Salad With Feta Cheese
Recipe by Dragon

Serves: 12

1/2 lb zucchini, cut into 1-inch slices
1/2 lb yellow squash, cut into 1-inch slices
1 red onion, cut into 1-inch chunks
1/4 lb red peppers, cut into 1-inch squares, and cut diagonally into triangles
1/4 lb yellow peppers, cut into 1-inch squares, and cut diagonally into triangles
Olive oil

10 oz baby spinach
1 cup crumbled feta cheese

Dressing
1/4 cup balsamic vinegar
1 teaspoon fresh thyme
kosher salt
freshly ground black pepper
1/2 cup extra virgin olive oil

Preheat grill or barbecue to medium. In a shallow dish, toss vegetables (except spinach) with enough olive oil to coat. Sprinkle with salt and pepper. Grill vegetables over medium heat until slightly charred and tender, turning occasionally, about 8-10 minutes.

Meanwhile, in a small bowl, whisk together vinegar, thyme, salt and pepper. Slowly drizzle in olive oil.

In a large bowl toss spinach with warm grilled vegetables. Drizzle with dressing and top with feta cheese.

Dragon's Basil-Thyme Balsamic Vinaigrette

Basil-Thyme Balsamic Vinaigrette
Recipe by Dragon

1/4 cup balsamic vinegar
1 tablespoon minced fresh basil
1/2 tablespoon fresh thyme leaves
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup olive oil (you may need more depending on taste of your vinegar)

In a small jar with a tight fitting lid, combine vinegar, basil, thyme (rub the leaves in between your palms to release the oils), mustard, salt and pepper. Shake well. Add oil and shake vigorously until well combined.

Keep in the fridge for up to a week.

Fresh Spinach Salad With Tomatoes And Goat’s Cheese

Fresh Spinach Salad With Tomatoes And Goat’s Cheese

Serves: 6

10 ounces fresh baby spinach, cleaned and stemmed
2 cup of cherry or grape tomatoes, cleaned and stemmed
1/2 cup julienne red onions
drizzle extra virgin olive oil
drizzle Balsamic Vinegar
Salt
freshly ground black pepper
8 ounces Goat’s cheese, crumbled

In a large salad bowl, combine the spinach, tomatoes, and onions. Mix well.

Add the oil and vinegar, to taste. Season with salt and pepper. To serve, mound the greens in the center of each serving plate. Crumble the cheese over the salad and serve.

Best Caesar Salad with Croutons

Caesar Salad

Serves: 4 to 6

2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 recipe Croutons (recipe follows)
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler, plus more for garnish

Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Whisk in olive oil.

Cut or tear the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately.

NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Croutons

Serves: 4 to 6

2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 eight- to 10-ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch cubes
2 teaspoons kosher salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper

Heat oven to 450 degrees. In a large bowl, combine butter and olive oil. Add the bread cubes, and toss until coated. Add salt, cayenne pepper, and black pepper; toss until evenly coated.

Spread the bread in a single layer on an 11-by-17-inch baking sheet. Bake until golden brown, about 10 minutes. Remove from oven, and set aside until needed.