Glenwood Gazette Recipes

Salads

1 (16-oz.) package romaine lettuce, thoroughly washed
1 (6-oz.) block Swiss cheese, shaved
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced
Lemon-Poppy Seed Dressing

Prepare salad ingredients. Cover with dressing (below).

Lemon Poppyseed Dressing
Makes 1 1/4 cups
2/3 cup light olive oil
1/2 cup sugar
1/3 cup fresh lemon juice
1-1/2 tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt

Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted, stirring halfway through. Whisk together sour cream and next 3 ingredients. Stir in chicken, raisins, green onions, and coconut. Add salt and pepper. Sprinkle with peanuts.

1 head Red Tip (soft leaf) Lettuce, torn into pieces
1/2 large Red Onion, chopped
2 handfuls Pecans, chopped
1 small block of Blue Cheese, crumbled
6-12 large Strawberries, sliced
(TexaFrance brand) Bottle of Raspberry Vinaigrette

Wash lettuce and drain. Put in bowl.
Sprinkle over top of lettuce .... pecans, onions, blue cheese. Mix in slightly.
Lay sliced strawberries over top of salad. Cover and refrigerate.
Pour raspberry vinaigrette over, just prior to serving.

Serves: Two to four hearty salads, more if used as small salad.

Greek Salad

2 tbsp. roughly chopped fresh parsley, plus more for garnish
2 medium vine-ripened tomatoes, cut into 1 1/2" pieces
1 small cucumber, peeled, halved lengthwise,
and sliced crosswise into 1/4" pieces
1/2 medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1/8 tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives

Combine parsley, tomatoes, cucumbers, and onions in a bowl.
In a small bowl, whisk together oil, vinegar, and oregano; season
with salt and pepper and pour over cucumber mixture. Toss.
Transfer salad to a serving bowl and top with feta and olives.
Garnish with more oregano; season with pepper. (Serves 2)

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.

The combination of ingredients in this salad are fresh and satisfying . . . a taste of spring in the depths of wintertime!

3 small red potatoes, scrubbed
Handful of French green beans (Haricots Verts), cooked & drained
4-5 cups cleaned and dried mixed lettuces (red tip, butter lettuce or romaine --- one or all)
3 hard boiled eggs, peeled and quartered
half small red onion, peeled and thinly sliced
Six to Twelve black (or Kalamata) olives
One tomato, cut into wedges
One 6-ounce can white Albacore tuna, drained
Creamy vinaigrette dressing

Optional:

2-3 radishes, thinly sliced
1-1/2 tablespoons capers
6 anchovy filets

Bring one-fourth cup water to boil in small saucepan. Place frozen beans in boiling water, cook about 6 minutes. Drain and cool.

Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.

Dress the quartered potatoes with about a tablespoon of dressing.

Place the lettuce in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the lettuce (all but about 2 tablespoons). Toss, mixing well.

Arrange the potatoes, green beans, eggs, onions, tomatoes, olives, and small scoops of tuna over the lettuce. Sprinkle the eggs, onions, tomatoes, and radishes with salt. Drizzle the salad with any remaining dressing, then serve.

Serves 8.

To make Vinaigrette:

2 T. red wine vinegar
1 tsp. Dijon mustard
Salt and freshly ground black pepper
7 T. extra virgin olive oil

Combine vinegar and mustard in a small bowl. Add salt and pepper and mix well.
Stirring constantly, pour in the oil in a steady stream. Mix well.

For the vinaigrette:
3 tablespoons best quality cider vinegar
1 tablespoon Dijon-style mustard
1 cup plus 2 tablespoons extra virgin olive oil
1 medium new white onion, sliced paper-thin
2 cloves garlic, minced
3 cups flat-leaf parsley leaves, loosely packed
3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste

For the Salad:
2 pounds fresh tuna
1 tablespoon extra-virgin olive oil, for rubbing on the tuna
Sea salt and freshly ground black pepper
20 anchovy fillets (preferably packed in oil)
1 pound green beans, trimmed
1 pound yellow beans, trimmed
2 pounds of tiny new potatoes, scrubbed
1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
6 medium red and yellow tomatoes, stemmed and quartered
5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish

Make the vinaigrette:
In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.

Make the Salad:
Rinse the tuna, pat it dry and refrigerate it until just before cooking.

Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.

Drain the anchovies of oil and pat them dry.

Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.

Transfer one-third of the dressing to a medium sized bowl.

Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.

To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.

Shrimp Salad

4 T. fresh lemon juice
Half a shallot, minced
1/2 teaspoon paprika
2-3 stalks celery, chopped
Mayonnaise, about two dollops
Defrosted (Frozen) 16 oz. Shrimp, already cooked & peeled
or1 pound uncooked shrimp, peeled, deveined

8 cups mixed baby greens (about 5 ounces)

Defrost bag of frozen shrimp in refrigerator, or pan of cool water.
Open bag, rinse and drain.

If using uncooked shrimp . . . bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl.

Chop celery and shallots. Mix in a bowl with lemon juice.

Empty shrimp into bowl with celery-shallots-lemon juice and mix well. Add paprika.
Add in mayonnaise, salt and pepper to desired consistency. Refrigerate.

Arrange a scoop or two of shrimp salad atop a bed of mixed greens; or use as filling in a fresh crusty baguette of French bread.

2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges

Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.

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