Fresh Mozzarella Salad with Avocado Roasted Corn and Grape Tomatoes

Fresh Mozzarella Salad with Avocado Roasted Corn and Grape Tomatoes

1

4 ears sweet corn, in the husk

½ pound fresh mozzarella cheese, cut into ¼ inch cubes

2 ripe avocados, halved, peeled, and cut into ¼ inch cubes

½ pint grape tomatoes halved

8 to 10 fresh basil leaves, cut into thin strips

Salt and freshly ground black pepper

Several handfuls of baby greens

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

Grated zest and juice of 1 lemon

2 or 3 fresh basil leaves, cut into strips

2 tablespoons chopped oregano

2 tablespoons chopped parsley

¾ cup olive oil

Salt and freshly ground black pepper

1. Preheat the oven to 400ºF.

2. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes.

3. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender.

4. Cool to room temperature; then pull off and discard the husks and silks.

5. While the corn is cooling, in a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley.

6. Slowly whisk in the oil. Add salt and pepper to taste.

7. When cooled cut the kernels into a large bowl.

6. Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn.

7. Drizzle with ½ cup vinaigrette and toss gently.

8. Be careful not to over mix or to mash the avocado.

9. Add more salt, pepper, or vinaigrette to taste.

10. Serve on a bed of greens.

Watermelon Salad with Jalapeño and Lime

Watermelon Salad with Jalapeño and Lime

3 tablespoons lime juice

2 tablespoons olive oil

⅛ teaspoon lime zest

2 cups seedless watermelon, cut into ½-inch cubes

1 jalapeño pepper, seeded and sliced

¼ cup basil, cut into thin strips

2 tablespoon mint, sliced thinly

1 teaspoon black sesame seeds

1. Whisk together lime juice, oil and lime zest. Set aside.

2. Place watermelon cubes in single layer in large shallow dish.

3. Pour lime juice mixture over watermelon, and gently toss to combine.

4. Cover, and refrigerate until ready to serve.

5. Place 5 jalapeño rings each in 4 shallow serving bowls.

6. Mound 1/2 cup watermelon in center of each bowl.

7. Divide marinade among bowls.

8. Sprinkle with basil, mint, and sesame seeds and serve.

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons unsalted butter

1 carrot finely diced

1 small celery root peeled and finely diced

1 small onion finely diced

2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves

1 bay leaf

1/2 teaspoon of thyme

2 cups farro 

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

4 ounces marinated baby artichokes drained and halved (3/4 cup)

1/2 cup flat-leaf parsley leaves

1/4 cup snipped chives

1 tablespoon tarragon leaves

1 teaspoon white wine vinegar

1 tablespoon olive oil

1. In a large saucepan, melt 2 tablespoons of the butter.

2. Add the carrot, celery root, onion, celery, bay leaf, thyme, and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned about 5 minutes.

3. Add the farro and cook, stirring, for 2 minutes.

4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

6. Season with salt and pepper.

7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

8. Discard the bay leaf.

9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

10. Spoon into bowls.

11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, and tarragon.

12. Add the vinegar and oil, season with salt and pepper and toss.

13. Mound the salad over the farro, garnish with cheese shavings and serve.

Asparagus Bean Sprout and Scallion Salad

Asparagus Bean Sprout and Scallion Salad

8 stalks asparagus, trimmed

1 cup bean sprouts or sunflower sprouts

1-1/2 scallions including tops, diagonally sliced 

1 cup of edamame 

1 cup of peas

1 tablespoon white miso

1/3 cup water

2 tablespoons tamari

¼ cup fresh lime juice

1 tablespoon honey

½ teaspoon Vietnamese chili paste

2 teaspoons dark sesame oil

1 teaspoon grated lemon zest

1 teaspoon minced garlic

3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry

2 teaspoons sesame seeds, toasted

1. Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

2. Slice the asparagus diagonally into 1-inch pieces.

3. Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

4. Combine the cooled asparagus, bean sprouts, scallions, edamame, and peas in a mixing bowl.

5. Emulsify the miso, water, tamari, lime juice, honey, chili paste, sesame oil, lemon zest, garlic, and cilantro. 

6. Pour dressing over the vegetables; toss gently to coat.

6. Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼ of the asparagus mixture.

7. Sprinkle with sesame seeds; serve.

Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette

1 12-ounce head radicchio, halved, cored, very thinly sliced

3 cups arugula

1/2 cup thinly sliced drained oil-packed sun-dried tomatoes

2 tablespoons fresh lemon juice

1/4 cup olive oil

6 tablespoons pine nuts, toasted

9 ounces smoked mozzarella, cut into ¼ inch-thick slices

1. Mix radicchio, arugula, and tomatoes in large bowl.

2. Place lemon juice in small bowl. Gradually whisk in olive oil.

3. Season dressing with salt and pepper.

4. Sprinkle salads with nuts. 

5. Serve with cheese.

Sicilian Fennel Salad

Sicilian Fennel Salad

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3 blood or navel oranges

1/4 cup olive oil

1 tablespoon balsamic vinegar

Salt

Freshly ground black pepper

2 bunches trimmed arugula

2 medium fennel bulbs, cored, halved and trimmed

1/4 cup oil-cured black olives

1. Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.

2. Mix together olive oil and vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.

3. Tear arugula into large pieces and arrange in the salad bowl.

4. Slice fennel bulbs into long strips.

5. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Apple & Goat Cheese Salad with Toasted Walnuts Nuts

Apple & Goat Cheese Salad with Toasted Walnuts Nuts

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1/2 cup balsamic vinegar

1 1/2 cup olive oil

kosher salt, to taste

ground black pepper, to taste

1 bunch of spinach

1 red onion, cut in half then sliced into thin strips (1/2 moons)

2 Honeycrisp apples, peeled and chopped

½ cup dried cherries

8 oz. goat cheese, crumbled

¼ cup toasted walnuts

2 sprigs fresh thyme, chopped

1. Puree first 4 ingredients in food processor except for oil. 

2. When smooth, slowly incorporate the oil.

3. Toss everything together. 

Lebanese Potato Salad

Lebanese Potato Salad

2

3 medium russet potatoes

1/4 cup lemon juice

3 tablespoons olive oil

1/2 teaspoon salt

dash of cayenne

Freshly ground pepper to taste

4 scallions, thinly sliced

1/4 cup chopped fresh mint

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water.

2. Bring to a boil and cook until tender, 25 to 30 minutes.

3. Drain and rinse with cold water.

4. Transfer to a cutting board. 

5. Let cool for 20 minutes.

6. Cut the cooled potatoes into 1/2-inch pieces.

7. Whisk lemon juice, oil, salt, cayenne, and pepper in a large bowl.

8. Add the potatoes and toss to coat.

9. Just before serving, add scallions and mint to the salad and toss gently.

Spinach and Orange Salad with Almonds and Honey Sesame Dressing

Spinach and Orange Salad with Almonds and Honey Sesame Dressing

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1/2 cup slivered almonds, toasted

6 cups baby spinach

2 large oranges, peeled and sectioned

1/2 red onion sliced

Honey-Sesame Dressing

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons tamari

¼ teaspoon red pepper flakes

3 tablespoons light sesame oil

1 tablespoon dark sesame oil

1. Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2. Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3. Blend honey, vinegar, tamari, and red pepper flakes in food processor.

4. Pour in sesame oils, and blend until smooth.

5. Drizzle ¼ cup Honey-Sesame Dressing over salad. 

Summer Melon with Fig

Summer Melon with Fig

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2 cups watermelon, cut into 1-inch cubes 

2 cups honeydew melon, cut into 1-inch cubes 

2 cups cantaloupe, cut into 1-inch cubes

1/2 red onion, sliced

1 cup basil, chiffonade

4 fresh figs, trimmed and quartered

2 cups arugula

1 tablespoon olive oil

2-ounce block feta, crumbled, for garnish

1 tablespoon crushed red pepper, for garnish

1. In a bowl, mix the melons, red onion, basil, figs, and arugula. 

2. On four plates evenly divide the melon mixture.

3. Drizzle each serving with a little olive oil, and garnish with the feta and a dash of crushed red pepper.

Fava Bean Salad with Pecorino

Fava Bean Salad with Pecorino

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1 cup shelled and peeled fava beans 

1 head escarole 

1 tablespoon fresh lemon juice

1 tablespoon minced shallot

2 tablespoon olive oil

Sea salt and freshly ground pepper

2 teaspoon chopped fresh mint

2 teaspoon chopped flat-leaf parsley

¼ pound Pecorino Romano cheese

1. Shuck, blanch, and clean fava beans.

2. Remove blemished leaves from escarole and tear into pieces; wash and spin dry.

3. In a small bowl, whisk together lemon juice and shallot; slowly whisk in olive oil.

4. Season to taste with salt and pepper.

5. In a large salad bowl, toss beans together with escarole, mint, parsley, and vinaigrette; season to taste with salt and pepper.

6. Shave Pecorino Romano over the salad and serve.

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

3

6 cups fresh baby spinach

1 pint strawberries, hulled and sliced

1 avocado, diced (or you can double this to 2 avocados!)

4 ounces crumbled goat cheese

1/4 cup sliced almonds, toasted

half a small red onion, thinly sliced

1/2 cup olive oil

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon poppy seeds

pinch of ground dry mustard 

salt and pepper

1. Whisk last 6 ingredients together until combined.

2. Toss first six ingredients together with your desired amount of dressing until combined. 

3. Serve immediately.

Arugula Salad with Manchego Apples and Caramelized Walnuts

Arugula Salad with Manchego Apples and Caramelized Walnuts

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1 cup balsamic vinegar

1 cup walnut oil

6 tablespoons Champagne vinegar

16 cups arugula

4 Fuji apples, thinly sliced

12 ounces Spanish Manchego cheese, shaved

3 cups craisins

2 cups walnuts

1/4 cup butter

2 tablespoons sugar

1⁄2 teaspoon cinnamon 

dash of cayenne

8 large shallots, minced

1. Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

2. In a heavy bottom pan heat to medium high heat.

3. Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar, cayenne, and cinnamon if wanted over nuts stirring till caramelized.

4. Pour out on parchment paper separate nuts and cool.

5. Whisk oil and Champagne vinegar in a bowl.

6. Season with salt and pepper.

7. Toss arugula, apples, half of cheese, craisins, walnuts, and shallots in a large bowl with enough vinaigrette to coat. 

8. Season salad with salt and pepper.

9. Mound salad in center of each plate. 

10. Drizzle balsamic syrup around salads.

11. Sprinkle remaining cheese atop salads.