Category: Salads

Spinach Salad a la Rive Gauche

LeRuth’s,-1966-1991 (Gauche: 636 Franklin Street. New Orleans)  was the first serious chef-owned restaurant in New Orleans, and set the standard for all the ones that would follow.  This spinach salad was a standard on the menu.  Leruth  (he capitalized the “R” in the restaurant’s name, but not his own) did not like complainers. Even mild criticisms were not suffered gladly.   LeRuth’s had a strategy for real troublemakers. The chef would step up to the table as four waiters moved to each corner of it. On a signal, each one would grab his corner of the tablecloth and lift it, with all the plates, wine bottles, water glasses, food, flowers and everything falling into the center of what was now a large, leaking sack. “I’ve picked up your check,” said the chef. “Get out of my restaurant!” The usual response from the rest of the room was applause.

Ingredients:

  • 2 10 oz bags fresh spinach (wash well and dry, remove heavy stems)
  • 1 hard boiled egg quartered

Step One

1/3 c bacon drippings

2 Tab olive oil

1/4 c chopped shallots

Step Two

1/4 c tarragon vinegar

2 Tab Creole or Dijon Mustard

1 Tab sugar

1 tsp Worcestershire Sauce

1 c thinly slices fresh mushrooms

2/3 c crisp bacon, chopped

Fresh ground black pepper and salt to taste

4 Tab Vodka or Brandy

Directions:

  1. Sauté ingredients in step one.
  2. Add all ingredients except Vodka or Brandy in step two.
  3. Stir and heat.
  4. Add Vodka or Brandy.
  5. Flambe Vodka or Brandy and when flames lower, stir sauce into fresh spinach.
  6. Turn pan upside down over spinach for 2 minutes to wit spinach slightly.
  7. Toss well.
  8. Serve with quartered hard boiled eggs as garnish.

Serves:  4
Source: creolecajunchef.com, Tom Fitzmorris, Extinct Restaurants

Ambrosia Salad – Sort Of

Traditionally this salad  (also known as 5-Cup salad) contains coconut, pineapple and oranges but you can add other goodies from time to time including maraschino cherries, walnuts, fruit cocktail and/or pecans!  Whatever combination you use, be sure the fruit is well drained. It’s pretty simple, not overly sweet.   And it is a do-it-before recipe.

Ingredients:

  • 1 c sour cream
  • 1 c mini marshmallows (white or fruit flavored)
  • 1 c coconut
  • 1 c canned pineapple tidbits well drained
  • 1 c canned mandarin orange segments drained

Directions:

  1. Fold together all ingredients in a large bowl.
  2. Refrigerate at least 4 hours or overnight.
  3. Serve cold.

Serves:  8

Source:  Spend With Pennies on Pinterest – Holly

“North Woods Inn” Red Cabbage

If you’re fortunate enough to live in Southern California, you’ve probably visited a Clearmans restaurant–more specifically, their North Woods Inn establishment.  North Woods Inn is a steakhouse that keeps the floor textured with peanut shells, the lighting low, and the food abundant and delicious. They’re famous for a couple of things: 1) Their cheese bread. This stuff is to die for.  2) North Woods Creamy Buttermilk Blue Cheese Dressing, and  3) Their cabbage salad. It’s hard to believe something as simple as cabbage salad could be such a big deal, but it is. And after making it, you’ll understand why.  North Woods Inn serves this cabbage salad with their blue cheese salad (which is just verry cold chopped ice berg lettuce and their Blue Cheese Dressing (see North Woods Creamy Buttermilk Blue Cheese Dressing). They’re absolutely stellar when mixed together, but they can each hold their own.

Ingredients:   (can easily be doubled)

  • 1/2 head of red/purple cabbage, thinly sliced
  • 1/2 c vegetable oil
  • 1/2 c plus 2 Tab. red wine vinegar
  • 3 Tab. sugar
  • 4 tsp. salt
  • 1 tsp. seasoned salt (probably Lawry’s)
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne pepper

Directions:  (Start at least a day ahead!!)

  1. Combine all ingredients except cabbage.
  2. Whisk together until well-combined.
  3. Pour over the sliced cabbage in a large bowl.
  4. Let soak for 24 hours, tossing once.
  5. The longer it sits, the better it gets. Day four of soaking is when it gets really good.

Serves:  Well, now there’s a good question.  Are you serving it alone or with the ice berg lettuce salad like the North Woods Inn.  The secret is the dressing!

Source:   Honey, What’s for Dinner?  Stephanie Jackson, also the Los Angeles Times (Pretending to be Red Cabbage from the North Wood Inn)

And just to confuse things – The Times printed this recipe along side theirs “Battle of the Red Cabbage Salads”.

Friend’s North Woods Inn  Red Cabbage Salad

This was sent to the paper claiming to be the real recipe but in restaurant quantity.  The Times broke it down for comparison.

Ingredients:

  • 1/2 head red cabbage
  • 2 tsp garlic puree
  • 1/4 c grated sweet red pepper
  • 1 small onion, minced
  • 2 Tab lemon juice
  • 3 Tab sugar
  • salt
  • 1 Tab beef bouillon powder
  • 1/4 tsp black pepper
  • 1/2 c wine vinegar
  • 1/2 c cider vinegar
  • 1 c oil

Directions:

  1. Shred cabbage into bowl.
  2. Combine garlic, red pepper and onion.
  3. Blend together lemon juice, sugar, salt, bouillon powder, pepper wine ad cider vinegars and oil.
  4. Pour over cabbage’
  5. Mix well.
  6. Let stand overnight to mellow flavors.

Serves:  6-8 servings

Bobby’s Grilled Potato Salad

A tasty variation on a theme.  The broiler in your oven is also an alternative to a grill pan for foods that will saute in a frying pan, such as vegetables. It’s also a substitute for cooking grilled chicken, steak, salmon and kabobs that will give it a charred surface — basically, it’s like grilling from the top instead of the bottom – but missing the smokey flavor.

Ingredients:

  • 2 lb haricot vert, trimmed (fancy green beans)
  • 48 fingerling potatoes
  • 4 Tab kosher salt
  • 1 ½ cups  red wine vinegar
  • 8  Tab freshly squeezed lemon juice
  • 8 Tab Dijon mustard
  • 4  Tab clover honey
  • Salt and freshly ground black pepper
  • 4  c extra-virgin Greek olive oil, plus more for drizzling
  • Canola oil, for grilling
  • 1 ½ lbs feta, crumbled
  • 1 1/2 c pitted kalamata olives
  • 8  Tab lightly chopped fresh oregano
  • Fresh parsley leaves, for garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
  2. Shock in ice water.
  3. Drain well.
  4. Chop in halves or thirds and reserve.
  5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
  6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
  7. Drain well, place on a baking sheet.
  8. Let cool slightly.
  9. Halve lengthwise.
  10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
  11. Slowly whisk in the olive oil until emulsified.
  12. Heat the grill to medium heat.
  13. Toss the potatoes with canola oil and sprinkle with salt and pepper.
  14. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
  15. Remove and toss with some of the vinaigrette.
  16. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
  17. Toss with more of the vinaigrette.
  18. Taste and season with salt and pepper if necessary.
  19. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Serves:  24

Source:  Bobby Flay

Peach with Burrata and Tarragon – Peach Caprice

This is barely worthy of typing out, it’s so easy!

Ingredients:

  • 3-4 peaches
  • 8 oz burrata cheese (chevre works also)
  • fresh basil
  • fresh tarragon
  • olive oil
  • balsamic reduction
  • sea salt

Directions:

  1. Place 8 oz burrata cheese in the center of a bowl.
  2. Remove the pits from, and slice 3-4 peaches.
  3. Place around the cheese.
  4. Tear several fresh basil leaves and add to peaches.
  5. Add fresh tarragon leaves (eyeball the amount of herbs).
  6. Drizzle good quality, extra virgin olive oil over everything.
  7. Sprinkle with course sea salt.

To  make this a finger food appetizer:

  1. Cut peaches in thirds.
  2. Remove pit.
  3.  Brush with olive oil.
  4. Place peach sections on a serving tray.
  5. Top each peach portion with 1-2 T burrata, a pinch of fresh tarragon and shredded basil.
  6. Drizzle with savory olive oil and a Balsamic reduction (optional).
  7. Finish with a tiny pinch of coarse salt.

Serves:  4

Source:  Everyday Champagne

Mexican Street Corn Salad (Esquites)

Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, you char the corn on the stovetop, though a trip to the grill wouldn’t hurt.

Ingredients:

  • 2 Tab oil
  • 4 ears fresh corn, shucked, kernels removed(about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 Tab mayonnaise
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced scallion greens
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 Tab fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:

  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering.
  2. Add corn kernels.
  3. Season to taste with salt.
  4. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  5. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  6. Continue tossing and charring until well charred all over, about 10 minutes total.
  7. Transfer to a large bowl.
  8. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  9. Toss to combine.
  10. Taste and adjust seasoning with salt and more chili powder to taste.
  11. Serve immediately.

Serves: 4 as salad, 8 as dip

Source:  Serious Eats

Car Salad

You are on your way to a pot luck/meeting and remember you need to take a salad.  Oops!  You can buy everything for this at the grocery store on your way.

Ingredients:

  • 1 large container cool whip
  • 1 large container cottage cheese
  • 1 large container sour cream
  • 1 can chrushed pineapple
  • 1 – 2 small can(s) mandarine oranges
  • 1 large jello – orange, strawberry, whatever

Directions:

  1. When you get there, ask for a bowl and spoon.  (Or  buy that too.  “You can call it your “pot luck bowl”.
  2. Fold together sour cream, cottage cheese, pineapple.
  3. Add the rest gently.
  4. Refrigerate.

Serves:  12 or so – depends on how many other salads are there.

Source:  Cathy Galloway

Vegetarian Italian Chopped Salad

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan.  If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.  Don’t tell anyone if you used bagged lettuce and store bought dressing.  Make it dairy/vegan free – omit the cheese! It’s still great without it

Ingredients:

Salad

  • 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
  • 1/2 medium head of radicchio*, finely chopped (about 2 cups)
  • 1 medium red onion, chopped (about 1 cup)
  • 2 ribs celery, chopped (maybe more)
  • 1 pint cherry tomatoes, thinly sliced (or quartered)
  • 1/3 c stemmed and thinly sliced pickled pepperoncini peppers
  • 1/3 c oil-packed sun-dried tomatoes, rinsed and roughly chopped
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1 c (4 ounces) 1/4″ cubes of provolone cheese (optional)

Italian Vinaigrette

  • 1/3 c extra-virgin olive oil
  • 1/3 c red wine vinegar
  • 1 Tab Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, pressed or minced
  • 2 tsp dried oregano
  • 10 twists freshly ground black pepper
  • 1/4 tsp salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)

Diections

  1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using).
  2. Toss the ingredients together and set aside.
  3. To prepare the dressing, combine all of the ingredients in a liquid measuring cup.
  4. Whisk until blended.
  5. Taste, and add more salt if the dressing doesn’t knock your socks off.
  6. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. You can store the salad and dressing separately so you can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds),

Serves:   6-8 as side serving, 4 as main dish

Source:  Cookie + Kate: Recipe inspired by the chopped salad at 1889 Pizza and created with reference to Smitten Kitchen and The Kitchn.
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Asian Slaw

A different coleslaw for your barbecue.  Don’t tell anyone – it is healthy too.

Ingredients:

  • 16 oz cole slaw mix
  • 1 bell pepper, julienned (red, yellow or orange)
  • 1 bag shredded carrots
  • 3 green onions, finely sliced on the diagonal
  • ¼ c cilantro leaves, chopped
  • Carrot Ginger Miso Dressing – purchase

Directions:

  1. Mix all ingredients.
  2. Add dressing to taste.

Serves:  12 unless there are other salads – then it will serve more, hard to tell.

Source:   Allison and Cathy Painter

Greek Salad

This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

Ingredients:

  • 1 large head romaine lettuce (or 2 hearts)
  • 1 small red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/2 c cherry tomatoes, halved (or 2 perfectly ripe Roma tomatoes)
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup crumbled goat cheese
  • Freshly ground black pepper, to taste
  • 1/2 c olive oil
  • 1/4 c wine vinegar
  • 1 clove garlic – mashed
  • Zest of 1 lemon
  • 3 Tab freshly squeezed lemon juice
  • 1 1/2 tablespoons sugar

Directions:

  1. Whisk together olive oil, vinegar, garlic, lemon zest and juice and sugar in a small bowl.
  2. Set aside.
  3. Cut or tear the lettuce into bite size pieces.
  4. Place romaine lettuce in a large bowl.
  5. Top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste.
  6. Pour dressing on top of the salad.
  7. Gently toss to combine.
  8. Serve immediately.

Serves:  4

Source:  GOK