Category: Salads

White Asparagus and Scallion Salad

This salad is just as tasty with green asparagus, but not as fancy.  And you know, scallions are just little green onions!

Ingredients:

  • 3 pounds fresh white asparagus
  • 1 ½ pound scallions
  • ½ c extra-virgin olive oil
  • 3 Tab red wine vinegar
  • 1 tsp salt, or more if needed
  • Freshly ground pepper to taste
  • 5 hard-cooked eggs, peeled
  • 10 butter lettuce leave for serving (depending on your party size)

Directions:

Cooking the Vegetables:

  1. With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly.
  2. Snap off the hard stubs at the bottom of the asparagus stalks—they will break naturally at the right point.
  3. Trim the root end of each scallion and the wilted ends of the green leaves.
  4. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
  5. In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, blanch the
    scallions then remove from the water to a colander.
  6. Add the asparagus to that same boiling water.
  7. Run cold water over the scallions to stop the cooking, remove to a mixing bowl.
  8. Adjust the heat to maintain a bubbling boil, and poach the asparagus, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
  9. As soon as they are done, lift out the asparagus with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more).
  10. Hold the colander under cold running water to stop the cooking.
  11. Drain briefly.
  12. Spread on kitchen towels, pat dry,
  13. Sprinkle about 1/2 teaspoon salt over them.

Making the Salad

  1. Slice the asparagus and the scallions into 1-inch lengths.
  2. Pile them loosely in a mixing bowl.
  3. Drizzle the oil and vinegar over them
  4. Sprinkle on 1/2 teaspoon salt and several grinds of black pepper.
  5. Toss well, but don’t break up the vegetables.
  6. Quarter the eggs into wedges.
  7. Slice each wedge into two or three pieces.
  8. Salt lightly.
  9. Scatter the egg in the bowl, and fold in with the vegetables.
  10. Taste and adjust the seasoning.
  11. Chill the salad briefly.
  12. Arrange in butter lettuce cups on salad plates.

Serves: 8 – 10

Source:  Villa Park Women’s League Gourmet

Stan’s Panzanella

Stan says “We just made this, and it is a great version of a panzanella, with basic simple ingredients. It also helped that we had the vegetables in the garden.  Use a good crusty bread.  Only change was to not rub garlic on the bread, but put it in the dressing with the shallots.”

Ingredients:

  • 1 1/2 c small to medium fresh basil leaves, divided
  • 2/3 c plus 2 Tab extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 small Fresno chile or red jalapeño, seeded, finely chopped
  • 2 tsp finely grated lemon zest
  • 2 Tab fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe tomatoes, assorted colors and sizes
  • 1 12-ounce loaf rustic or sourdough bread, cut into 1/2″-thick slices
  • 1 garlic clove, halved

Directions:

  1. Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain.
  2. Set a fine-mesh strainer over a large bowl.
  3. Strain mixture into bowl, pressing on solids to extract as much oil as possible.
  4. Discard solids in strainer.
  5. Add shallot, chile, lemon zest, and lemon juice to basil oil.
  6. Whisk to blend.
  7. Season to taste with salt and pepper.

DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.

  1. Slice tomatoes into assorted wedges, rounds, and cubes.
  2. Add to bowl with dressing.
  3. Toss to coat.
  4. Let marinate at room temperature for 30 minutes.
  5. Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high.
  6. Brush bread with remaining 1/3 cup olive oil.
  7. Season with salt and pepper.
  8. Grill bread until charred in spots, about 2 minutes per side.
  9. Rub grilled bread with cut sides of garlic clove.
  10. Tear bread into 1″-2″ pieces.
  11. Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture.
  12. Toss to coat.
  13. Season panzanella to taste with salt and pepper and serve.

Serves:  8

https://www.epicurious.com via Stan Pedzick

Classic Caesar Salad – VPWL

The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

Always a crowd pleaser.  Traditionally mixed table-side.

Ingredients:  

  • 4 slices French or sourdough bread cut into cubes
  • 4 T melted butter
  • 2 T olive oil
  • 3 crushed garlic cloves

Salad

  • 1 crushed garlic cloves-more to taste
  • 1 large or 2 small heads romaine lettuce
  • 8 T olive oil
  • ½ t anchovy paste or whole anchovy filets (OR Substitute 1 t soy sauce)
  • juice of one lemon (3 T)
  • salt & fresh ground pepper to taste
  • 1 coddled egg
  • ~1/2 C grated Parmesan

Directions:

  1. To make croutons, sauté the bread cubes in butter and olive oil adding 3 of the garlic cloves to the pan.
  2. Turn until crispy and brown on all sides,
  3. Drain on paper towel. As an alternative, the ingredients can all be placed into a baking dish, tossed and baked on 350° until crisp—about 7 minutes or until browned.
  4. Toss again once during baking.
  5. Rub a glass bowl with the remaining garlic.
  6. Add the torn romaine.
  7. Toss with the remaining olive oil.
  8. Then the remaining ingredients in order given.
  9. Serve immediately.
    NOTE: This serves ~6 people. Due to the different party sizes, please adjust quantity to your sized party. For drama, this could be done table-side

Serves: 6

Source:  Villa Park Women’s League Gourmet

Watercress, Walnut and Blue Cheese Salad

Basically, greens, nuts, cheese and dressing – any combination can work.

Ingredients:

  • 3 c spring lettuce mix/spinach
  • 3 c watercress, washed and trimmed
  • 1 Tab raspberry vinegar
  • 1 Tab port wine
  • 2 Tab olive oil
  • ½ cup toasted walnuts
  • ½ cup crumbled blue cheese

Directions:

  1. Put the watercress in a large bowl with the nuts, lettuce and the cheese.
  2. Mix gently so that the ingredients are well distributed.
  3. Mix together the port, vinegar and oil.
  4. Toss the dressing into the salad just before serving.

Serves:  4

Source:   A mash up of several recipes.

Rice, Artichoke and Shrimp Salad

This can be served cold as a salad or heated as a casserole  – a twofer!

Ingredients:

  • 1 lb small or medium cooked shrimp (or crab)
  • 3 to 4 chopped green onions, white and green parts
  • 6 sliced pimiento-stuffed green olives (optional)
  • 1 tsp curry powder
  • 1 tsp lemon juice
  • 1/2 c mayonnaise (if kept over night, you might need a little more)
  • 1 (6 oz) jar quartered marinated artichoke hearts, chopped (save the marinade)
  • 1 1/2 c cooked rice (could be instant, Basmati, brown, etc.)

Directions:

  1. Drain the artichoke hearts and reserve the marinade.
  2. In a small bowl, whisk the marinade and the mayonnaise to combine.
  3. Add the green  onions, olives, curry powder, lemon juice, salt and pepper to taste, and mix together.
  4. Add the artichoke mixture to the rice.
  5. Gently stir in the cooked shrimp.
  6. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.

Serves: 4 – 6

Source:  Memory of someone’s salad at a pot luck.  Can be made without the shrimp.

Romaine, Grapefruit and Stilton Salad

A basic, but different salad.  In a pinch you can use a bottled Raspberry Vinaigrette.  The dressing is also really good with a grapefruit and avocado salad.

Ingredients:

  • 1 head romaine lettuce
  • 1 roughly chopped grapefruit
  • ¼ pound Stilton (or other blue cheese)
  • ¾ c toasted, chopped walnuts
  • Grapefruit Vinaigrette

Directions:

  1. Tear 1 head romaine lettuce into pieces and put in a bowl.
  2. Add grapefruit and walnuts.
  3. Crumble 1/4 pound Stilton on top.
  4. Dress and toss.

Serves: 4

Source:  Genius Kitchen

Grapefruit Vinaigrette 

Ingredients:

  • 1/2 c  wine vinegar
  • 1/2 c r grapefruit juice
  • 1 tsp dried minced onion
  • 1/2 tsp  Dijon mustard
  • 1 tsp sugar
  • 1/8 teaspoon salt
  • 1/8 tsp  pepper
  • 1 c olive oil

Directions:  

  1. Combine first 7 ingredients in a medium sized mixing bowl.
  2. Slowly whisk in olive oil to produce an emulsification.

Serves:  Makes about 2 cups

Source:  Genius Kitchen

Snap Pea, Bean and Bacon Salad

A long lists of ingredients are a turn-off when looking for ideas.  And 27 steps for directions!! However, it is not that difficult and can be done in separate parts over time. Bacon – set aside, Beans/Snap peas – put in fridge, Creamy dressing – make 3 days ahead,  Just assemble at the last minuet.  And it is best served at room temperature.

Ingredients:

  • 6 slices bacon
  • 7 oz sugar snap peas
  • 7 oz haricots verts (thin French green beans)
  • Small handful fresh chives snipped into 1/2 inch pieces (OK, little green onions if you have to)
  • 2 Tab red wine vinegar
  • 1 tsp whole-grain mustard
  • 1 Tab olive oil
  • 1 tsp maple syrup
  • Kosher salt
  • Leaves from 2 to 4 sprigs fresh tarragon (That would be a teaspoon of dried – but not as good)
  • 2 Tab  mayonnaise (do not use nonfat)
  • 2 Tab sour cream or crème fraîche (do not use nonfat)
  • 1 Tab fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 1 head romaine lettuce or 2 romaine lettuce hearts
  • 2 Tab freshly grated Parmigiano-Reggiano cheese

Directions:

  1. Line a plate with paper towels.
  2. Cut the bacon crosswise into ¾-inch pieces.
  3. Arrange in a single layer in a wide saute pan.
  4. Cook for 5 to 7 minutes over medium heat, or until it is crisped and browned at the edges. (or in oven 375°)
  5. Use a slotted spoon to transfer the bacon to the paper-towel-lined plate.
  6. Reserve 1 tablespoon of the fat from the pan.
  7. Add it to a mixing bowl along with the vinegar, whole-grain mustard, half of the chives, the tablespoon of oil and the maple syrup.
  8. Whisk to form an emulsified dressing.
  9. Bring a pot of water to a full rolling boil over high heat.
  10. Meanwhile, string the sugar snap peas. (The ones I bought had no strings! Check)
  11. Trim the haricots verts. (If too long, cut them in half}
  12. Add a good pinch of salt to the boiling water.
  13. Add the haricots verts and sugar snaps.
  14. Once the water returns to a boil, cook for barely 2 minutes, until tender.
  15. Use a slotted spoon to immediately transfer the haricots verts and sugar snaps to a bowl of ice and water to keep them bright green.  (If you have a spaghetti pot with a perforated liner – use that.  Much easier)
  16. Drain and pat dry.
  17. Transfer to the bowl with the bacon fat dressing.
  18. Toss until coated.
  19. Coarsely chop the tarragon.
  20. Whisk together the mayonnaise, sour cream or crème fraîche, lemon juice, tarragon and Dijon mustard in a medium bowl to form a creamy dressing.
  21. Season lightly with salt and pepper.
  22. Cut the romaine into quarters or separate the leaves as you like, discarding the cores.
  23. Arrange on a platter or individual plates.
  24. Drizzle with the creamy Dijon dressing.
  25. Scatter the Parmigiano-Reggiano and the remaining chives over the dressing.
  26. Pile the dressed beans and the bacon on top.  (or you can chop the romaine and toss with the beans/peas and creamy Dijon dressing)
  27. Serve at room temperature.

Serves:  4

Source:  Bonnie Benwick, Denver Post

Shrimp salad-stuffed tomatoes

This classic salad can be served as an entree or an appetizer or a salad.

Ingredients:

  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
  • 1 stalk celery, finely diced
  • 1/4 c minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 Tab mayonnaise
  • 1 Tab white-wine vinegar
  • Pinch of freshly ground pepper
  • 4 large ripe tomatoes, cored

Directions:

  1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl.
  2. Stir to combine.
  3. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use .
  4. Place tomatoes upside down on a paper towel to drain.
  5. Refrigerate filling and tomatoes until ready to serve.
  6. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Serves:  4

Source:  Fitness

Villa Park Women’s League – GOURMET – March 15, 2014

Korean Lettuce Salad  (Sangchu Geotjeori)

A nice light salad.  Something different with lettuce.

Dressing Ingredients:

  • ½ Tab soy sauce, depending on preference
  • 2 Tab white or rice vinegar
  • 2 Tab sake
  • 2 garlic cloves, minced and crushed (use the blade of your knife to crush)
  • 1 tsp. Oyster sauce
  • 1 Tab sugar
  • 1 Tab sesame seeds
  • 1 Tab sesame oil

Salad Ingredients:

  • 2 green onion, cut into 1-inch pieces
  • 1 carrot, shredded
  • 2 ribs celery, cut into 1/2 inch pieces
  • 1 head Red Lettuce (or whatever variety you prefer), washed and torn into pieces.

Directions:

  1. Combine all dressing ingredient in a small bowl.
  2. Whisk to combine.
  3. In a large serving bowl, combine salad ingredients.
  4. Toss with dressing and serve immediately, as the lettuce will wilt a bit if you wait.

Serves: 4

Source:  Savoring Simple

Classic Ambrosia

This is a classic Southern salad, and this is the basic version. Navel oranges are sweetened and served with coconut. Many people add miniature
marshmallows to the salad,  You can stir in some sour cream or Greek yogurt to cut some of the sweet.

Ingredients:

  • 4 large navel oranges
  • 6 Tab confectioners’ sugar
  • 1 1/3 c coconut (grated, fresh) or 1 can (3 1/2 oz.) coconut (flaked)
  • 3 Tab orange juice

Directions:

  1. Peel oranges, being careful to remove all outer white membrane.
  2. Cut oranges crosswise into thin slices, about 1/8 inch thick.
  3. Layer a third of slices in a serving bowl.
  4. Sprinkle with 2 tablespoons of the confectioners’ sugar’
  5. Then with 1/3 cup coconut and 1 tablespoon orange juice.
  6. Repeat the layers two more times.
  7. Refrigerate for 1 hour.

Serves:  6

Source: The Spruce Eats