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Archive for the ‘Salads’ Category

Harvest Salad with Cider Vinaigrette

01 Jan

Brought to us by Jeanette

Harvest Salad Ingredients
2 red pears, chopped
1 Tablespoon lemon juice
¾ cup dried apricots, cut into thin strips
¾ cup dried figs, cut into thin strips
½ cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jimaca
1 (6 ounce) package fresh spinach leaves (may substitute mixed greens when there is a FDA ban on spinach)
½ cup coarsely chopped walnuts or pecans, toasted
1 (4 ounce) package crumbled Gorgonzola cheese

Cider Vinaigrette Ingredients
3 Tablespoons cider vinegar
1 garlic clove, pressed
1 teaspoon Dijon mustard
½ teaspoon sugar
1/3 cup olive oil
———
For the Harvest Salad, toss together chopped pear and lemon juice in a medium bowl.
Add apricots and next 5 ingredients, tossing well. Cover and chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture. Sprinkle salad with walnuts and cheese.

For the Vinaigrette, whisk together first 4 ingredients; gradually whisk in oil until blended.

Makes 6 servings.

Source: Southern Living 1999 Annual Recipes

 
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Posted in Salads, Southern

 

A Typical Cuban Salad

01 Jan

Salad
2 ripe red tomatoes
1 white onion
1 head iceberg lettuce
6-8 radishes, sliced thin

Dressing
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice
4 cloves garlic, mashed
1 teaspoon salt
1/4 teaspoon pepper

———

Cut the tomatoes in wedges, cut the onion in thin slices. Break up the lettuce by hand. Toss all ingredients together with the radishes. Place all the vegetables in the refrigerator to chill.

Use a mortar and pestle to mash the garlic with the salt and pepper. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.

Just before serving gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks. Add just enough dressing to cover the salad – more or less to your own taste.

 
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Posted in Cuban, Salads

 

Paul’s Potcrushing Potato Salad

01 Jan

3 lbs potatoes, washed
2 cucumbers, sliced thin
3 ears of cooked corn, kernels cut off the cobs
1/2 c pecans, toasted
1/2 bunch of dill, finely chopped
1/2 c yogurt
3 tablespoons mayonnaise
1 tablespoon stone ground mustard
2 teaspoons fresh lemon juice
Salt and pepper to taste

———

Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water,so that the water covers the potatoes by a couple of inches.

Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes.

While still warm, cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Makes 8 servings.

Source: The weekly newsletter from Hogsback Farm.

 
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Posted in Farmers Market, Salads

 
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