Post Category → Salads and Salad Dressings

Broccoli “Slaw”


This is one of my favorite salads: it’s an adaptation of a Shaved Brussels Sprouts salad I had at a now-forgotten restaurant in Los Angeles. Later I adapted my own adaptation by substituting thinly sliced Brussels Sprouts with Broccoli Slaw from Trader Joe’s: it dramatically cuts down the work and time.

Serves 4

3 cups Broccoli Slaw (or thinly sliced Brussels Sprouts)
1 tart apple, cored, and thinly sliced or julienned
1/2 cup shredded cheddar cheese
1/4 cup toasted chopped walnuts or almonds

2 tablespoons olive oil
2 tablespoons sherry or rice vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

  1. Put all the ingredients in a large bowl and toss well.
  2. Cover and refrigerate at least one hour and up to four.

Amy Klee’s Amazing Brussels Sprout and Kale Salad

Amy brought this salad to a July Fourth celebration and not only could no one stop eating it, every single person reached out to get the recipe.

1 pound Brussels sprouts, trimmed, and thinly sliced by hand or on a mandoline

1 bunch kale, stems discarded and leaves thinly

1 cup Parmesan cheese, cut into thin shards

1 cup rough chopped toasted pecans

DRESSING
1/2 cup olive oil
1/4 cup lemon juice
3 garlic cloves, peeled and crushed
1 tablespoon Dijon mustard 

2 tablespoons minced shallot

1/2 teaspoon salt 

1/4 teaspoon black pepper

Herb Chicken with White Bean Salad

With the help of good quality canned white beans, this meal can be whipped up in minutes. If you want to make the salad in advance, leave out the oil, vinegar and lemon juice until just prior to serving. The chicken can also be made in advance, by this method or on a grill, and served cold. With sliced cucumbers and a bottle of white wine, it makes a perfect summer picnic.

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Tuscan Bread Salad

2 cups day old french or sourdough bread, cubed
½ pound ricotta salata cheese or feta cheese, cut in chunks
2 medium tomatoes, diced
1 cucumber, peeled and seeded, if desired; halved and thinly sliced
1 red onion, diced
1 yellow bell pepper, cubed
1/4 cup coarsely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup coarsely chopped fresh parsley
2 garlic cloves, finely chopped or pressed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Combine bread, cheese, vegetables and herbs in a large mixing bowl.

Place garlic, vinegar, salt, pepper and oil in a bowl and mix well. Drizzle over vegetables.

Greek Salad Revived

Depending on what you serve with this and how hungry you are, this salad will serve 2- 4 people. For two hungry people who don’t want to heat up a kitchen and don’t want to make anything else, add pita bread and this salad will satisfy. For a slightly more demanding crowd, the addition of soup will round this out nicely. If you don’t have leftover chicken, you can simply omit it.

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Spicy Peanut Noodle with Broccoli

1 pound rotini, cooked al dente and cooled under cold water
1 bunch scallions, cut diagonally into one inch pieces
1 small head broccoli, woody end discarded, florets separated, stem peeled and julienned
1 red bell pepper, cored and sliced
2 tablespoons toasted sesame seeds

For the spicy peanut dressing:
3 garlic cloves
1 tablespoon fresh ginger root, peeled and sliced
2 teaspoons crushed red pepper
1 1/2 teaspoons chili powder
2 teaspoons Dijon mustard
1 egg, room temperature
3/4 cup natural peanut butter (no salt, no sugar, no preservatives)
1/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup warm water
1/4 cup canola oil
1/4 cup Oriental sesame oil

Bring 4 quarts of water to boil in a large pot. Add pasta and cook until completely tender. Drain immediately and rinse several times with cold water. Transfer pasta to a large mixing bowl.

While the pasta is cooking, make the spicy peanut dressing.
Place garlic and ginger in a blender or in a food processor fitted with a steel blade; process until the garlic is chopped. Add red pepper, chili powder, mustard, egg, peanut butter, soy sauce, vinegar and water and process until combined. Gradually add oils. Pour dressing over cooled pasta.

Place broccoli in colander and rinse with hottest water possible. Rinse and refresh with cold water.

Add broccoli, scallions, pepper and sesame seeds just prior to serving.

Serves 8

Cobb Salad

Packed full of protein and fat, Cobb Salad seems to be me the perfect fare for anyone on a low-carbohydrate diet. In 1936, so the story goes, Bob Cobb, the owner of the Brown Derby restaurant in Los Angeles, went into the restaurant’s kitchen and put whatever intrigued him into a salad. He served it to some friends, who later came back looking to have it replicated.

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Lemon Tarragon Chicken Salad

Before I started writing cookbooks I owned From the Night Kitchen, a take-out shop in Brookline Village, Massachusetts. One couple used to come in every time they were going to take a trip (and they traveled a lot). They would have me pack a lunch for the plane that always included this salad. I always think of them when I fly and when I make this salad. They would certainly have agreed with Wolfgang Puck, chef and restaurateur, who said, “To me, an airplane is a great place to diet.” Unless, of course, you bring your own lunch.

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Thousand Island/Russian Dressing

For me, Thousand Island and Russian dressings are interchangeable, as they have as their chief components both mayonnaise and chili sauce. The name “Russian dressing” is really a misnomer because it’s come to be as American as apple pie. One rumor has it that the name derives from the fact that it originally had Russian caviar in it. Today, horseradish or hot dog relish often gives the dressing its texture.

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Blue Cheese Dressing

Thick and creamy, this can be used as a dip for crudités or Boston Trio chicken as well as a dressing on any green salad. A slightly updated but classic combo for this dressing is a wedge of iceberg lettuce sprinkled with bacon, avocado, and cherry or grape tomatoes. Another impressive salad combination is romaine lettuce with pears and lightly toasted walnuts. Burgers and roast beef sandwiches also benefit from this tangy combination, as do steamed broccoli and cauliflower.

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Caesar Salad Dressing

While this is the traditional dressing for a classic Caesar Salad – whole or chopped romaine lettuce, lots of Parmesan cheese (optional in the dressing but not in the salad itself), and croutons – you can use it as an all-purpose salad dressing. Additionally, you can substitute feta cheese for the Parmesan, and for a main course, add cooked chicken, shrimp, or steak.

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Pesto Dressing

When my friend Nancy served this dressing on a simple green salad for family and friends, everyone loved it but no one could guess what was in it. Pal Urit Chaimovitz guess artichoke hearts and husband Steve said honey. But it was 7-year-old Joey who put his nose toward the salad and correctly guessed pesto. While it’s great on any combination of mixed greens, it’s also perfect drizzled on tomatoes and goat cheese; chilled new potatoes; cold noodles with julienned vegetables; and pasta with halved grape or cherry tomatoes and fresh mozzarella or Parmesan cheese.

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Lemon Pepper Dressing

This tart and lively dressing can be used on salads and steamed vegetables (especially artichokes and broccoli), and drizzled on grilled chicken, salmon, or swordfish. Pepper lovers might want to increase the amount of one or both of the peppers (keeping in mind that the heat of the peppers strengthens as they sit). And of course, the pepper can be decreased or simply eliminated.

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Fresh Herb Couscous

Like pasta in Italy and rice in Asia, couscous is a staple in Morocco.

Serves 6.

½ teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh basil leaves
2 tablespoons toasted sesame seeds
2½ cups boiling water
2 cups couscous
1 tablespoon unsalted butter, at room temperature (optional)

1. Place the salt, cilantro, 1 tablespoon of the basil, and sesame seeds in a small mixing bowl, toss to combine and set aside.

2. Place the water and the couscous in a large mixing bowl and, cover and let sit for 5 minutes. Add the herb mixture and, if desired, the butter, and gently mix.

3. Transfer to a heated serving bowl and serve immediately. Garnish with the remaining 1 tablespoon basil.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)

Tropical Fruit Salad

The truth is that there are enough salsa recipes for an entire other book, but I couldn’t resist this one, which is more unusual than most. Try it with grilled fish.

Makes about 3 cups.

½ pineapple, peeled, cored, and finely chopped
1 ripe mango, peeled, pitted, and finely chopped
1 ripe papaya peeled, seeded, and finely chopped
1 medium-size onion, finely chopped
1 jalapeño chile, seeded and finely chopped
Juice and grated zest of 1 well-washed lime
Kosher salt to taste

1. Place everything in a medium-size nonreactive mixing bowl and mix well.

2. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 2 hours.

Serve with tortilla or potato chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Ranch Dip

I have to admit that I only had ranch dressing from a bottle, and even that only a few times. But my daughter, Lauren, loves it, and I thought it would be great to have a homemade version. If you want to use it as a salad dressing, simply add more buttermilk until it reaches the desired consistency.

Makes 1½ cups.

½ cup sour cream or Yogurt Cheese
½ cup mayonnaise
¼ cup buttermilk
¼ cup finely diced or grated red onion
2 tablespoons finely chopped celery leaves
2 tablespoons finely chopped fresh chives
1 garlic clove, finely chopped
1 teaspoon fresh lemon juice
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper to taste

1. Place all ingredients in a medium-size bowl and stir until well combined.

2. Transfer to a serving bowl, cover, and refrigerate at least 1 hour before serving and up to 8 hours.

Serve with steamed tiny new potatoes still in their jackets.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Cucumber Salad

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Cucumber Salad
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Ingredients
  • 1 European, greenhouse variety cucumber sliced paper thin (if you can't find, use 2 salad cucumbers, peeled and seeded)
  • ½ red onion, sliced paper thin
  • ¼ cup white wine vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh dill (do not substitute dried)
  • Pepper to taste
Instructions
  1. Combine all the ingredients in a bowl and chill for 1 - 2 hours.

 

Arugula Salad with Mangoes, Bleu Cheese, and Sunflower Seeds

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Arugula Salad with Mangoes, Bleu Cheese, and Sunflower Seeds
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Ingredients
  • 3 - 4 bunches arugula, torn
  • 1 ripe mango, cut in small dice
  • ¼ cup crumbled bleu cheese
  • ¼ cup dry roasted sunflower seeds (salted or unsalted is fine)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
Instructions
  1. Place arugula in a large salad bowl.
  2. Sprinkle with mango, bleu cheese and sunflower seeds.
  3. Sprinkle with lime juice, vinegar and olive oil and toss gently. Add salt and pepper to taste.

 

Anchovy Garlic Dressing

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Anchovy Garlic Dressing
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Ingredients
  • 4 garlic cloves
  • 2 - 3 anchovies
  • ½ teaspoon Dijon mustard
  • ½ cup fresh lemon juice (about 2 lemons)
  • ¼ cup olive oil
  • Salt and pepper to taste
Instructions
  1. Place everything except for the olive oil in a blender or a food processor fitted with a steel blade and process until thoroughly combined.
  2. While the machine is running, gradually add olive oil.
  3. Add salt and pepper to taste.

Note: all dressings can be whisked together instead of processed in a machine.

Buttermilk Dressing

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Buttermilk Dressing
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Ingredients
  • 1 garlic clove
  • ¼ cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped mint, dill or tarragon (optional)
  • Salt and pepper to taste
Instructions
  1. Place the garlic in a blender or a food processor fitted with a steel blade and process.
  2. While the machine is running, gradually add buttermilk, vinegar and oil.
  3. If desired, add herb by hand.
  4. Add salt and pepper to taste.

 

Orange Vinaigrette

Great on romaine salad with endive, yellow peppers, tomatoes, cucumbers, peaches and goat cheese or arugula with thinly sliced red onions.

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Orange Vinaigrette
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Serves: 2
 
Ingredients
  • 3 tablespoons sherry vinegar or 2 tablespoons red wine vinegar and 1 tablespoon sherry
  • 2 tablespoons orange juice
  • zest of 1 orange (about ¾ - 1 teaspoon), minced
  • 4 - 5 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Place everything except for the olive oil in a blender or a food processor fitted with a steel blade and process until thoroughly combined.
  2. While the machine is running, gradually add olive oil.
  3. Add salt and pepper to taste.

 

Most Simple: Balsamic Vinaigrette

An all purpose vinaigrette that’s great on just about all greens and vegetables and cold tuna or chicken.

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Most Simple: Balsamic Vinaigrette
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Serves: 3-4
 
Ingredients
  • 2 garlic cloves, chopped
  • 1 teaspoon Dijon mustard
  • 6 tablespoons balsamic vinegar
  • ⅓ - ¾ cup olive oil, depending on taste
  • Salt and pepper to taste
Instructions
  1. Place everything except for the olive oil in a blender or a food processor fitted with a steel blade and process until thoroughly combined.
  2. While the machine is running, gradually add olive oil.
  3. Add salt and pepper to taste.

 

Salad of Mixed Greens

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Salad of Mixed Greens
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Ingredients
  • **Salad**
  • ½ bunch watercress, torn
  • ½ bunch arugula, torn
  • ½ bunch romaine, torn into bite size pieces
  • ½ cup chopped fresh basil
  • ½ head radicchio, coarsely chopped
  • 1 stalk celery, peeled and thinly sliced
  • 3 tablespoons crumbled Montrachet cheese
  • **Dressing**
  • 1 tablespoon grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
Instructions
  1. Place all the salad ingredients in a large salad bowl.
  2. Add dressing ingredients and toss gently to combine.

 

Tomato and Basil Salad

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Tomato and Basil Salad
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Ingredients
  • 4 beefsteak tomatoes, sliced or diced
  • 12 basil leaves, julienned
  • 1 small red onion, thinly sliced
  • 1 tablespoon red wine or balsamic vinegar
  • 1 tablespoon olive oil
  • ½ cup diced fresh mozzarella cheese (optional)
  • Salt and pepper to taste
Instructions
  1. Place tomatoes and red onion in a large shallow plate or bowl and sprinkle with basil leaves.
  2. Sprinkle with vinegar and oil.
  3. If desired, add mozzarella.
  4. Add salt and pepper to taste.

 

Watercress Salad

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Watercress Salad
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Ingredients
  • **Salad**
  • 1 bunch watercress, torn
  • ½ head romaine, torn into bite size pieces
  • 1 pear, diced
  • Shaved Parmesan
  • **Dressing**
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
Instructions
  1. Combine lettuces and pear in bowl and toss.
  2. Whisk oil and vinegar together and add to lettuces.
  3. Garnish with parmesan.

 

Cucumber Salad with Yogurt and Mint

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Cucumber Salad with Yogurt and Mint
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Serves: 4
 
Ingredients
  • 2 cucumbers, peeled and thinly sliced
  • ½ red onion, thinly sliced
  • 3 tablespoons plain yogurt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh mint
  • Salt and pepper
Instructions
  1. Combine all the ingredients in a medium size serving bowl.
  2. Add salt and pepper to taste.
  3. Serve immediately.

 

Broccoli and Red Pepper Salad

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Broccoli and Red Pepper Salad
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Serves: 4
 
Ingredients
  • 1 head broccoli, florets and stems separated, stems peeled and chopped
  • 1 red pepper, diced
  • 3 tablespoons sour cream or yogurt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon dried tarragon
Instructions
  1. Bring a large pot of water to a boil and add broccoli stems.
  2. When it returns to a boil, turn the heat off and add the florets.
  3. Let sit for 1 - 2 minutes or until the broccoli turns bright green.
  4. Transfer to a colander and rinse with cold water until the broccoli is cold.
  5. Place broccoli and red pepper in a large mixing bowl.
  6. Combine remaining ingredients in a small bowl and pour over the broccoli.
  7. Refrigerate for at least one hour.

 

Tuscan Bread Salad

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Tuscan Bread Salad
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 cups day old french or sourdough bread, cubed
  • 2 medium tomatoes, diced
  • 1 cucumber, peeled and seeded, if desired; halved and thinly sliced
  • ¼ cup coarsely chopped fresh chives
  • 1 bell pepper, any color, cubed
  • ¼ cup coarsely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • ½ cup coarsely chopped fresh parsley
  • 1 - 2 garlic cloves, finely chopped or pressed
  • 1 - 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 - 2 tablespoons olive oil
Instructions
  1. Combine bread, vegetables and herbs in a large mixing bowl.
  2. Place garlic, vinegar, salt, pepper and oil in a bowl and mix well.
  3. Drizzle over vegetables.

 

Avocado and Hearts of Palm

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Avocado and Hearts of Palm
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Prep time: 
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Ingredients
  • 1 16 ounce can Hearts of Palm, drained and rinsed
  • 2 large ripe avocados
  • 1 teaspoon olive oil
  • 2 teaspoons red wine vinegar
  • 10 potato peelings of Pecorino Romano
  • pepper to taste
Instructions
  1. The avocadoes and hearts of palm should be cut in similar sizes. You can either slice each lengthwise or dice the avocado and slice the Hearts of Palm vertically.
  2. However you cut them, divide them into four parts and place on individual plates. Add oil and vinegar and top with shavings of Pecorino. Add pepper to taste.

Note: Many people think of avocados as esoteric and although used as a vegetable, avocados are actually fruits. Hass avocados are pebbly skinned and available in the summer and California Fuerte’s are darker and smooth skinned and available almost all year long.   Most people have a preference for one over the other, but let your own taste be your guide.

Either way, they should be stored in a warm, place until they’re ripe, at which point, it’s fine to refrigerate them. To speed the ripening process, place avocados in a brown paper bag, which will force the maturation process.

Five Bean Salad with Mustard Vinaigrette

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Five Bean Salad with Mustard Vinaigrette
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Ingredients
  • ¾ cup each red kidney, black, white beans, garbanzo or fava beans (3 cups beans in total, any combination is fine)
  • 2 cups green beans, trimmed and snapped in half
  • ½ bunch scallions, root end and 1 inch of green part trimmed and discarded, remainder chopped
  • ½ small bunch parsley, coarsely chopped (about ¼ cup)
  • **Dressing**
  • 2 garlic cloves, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried basil
  • 1 - 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Place the beans, scallions and parsley in a medium size mixing bowl and toss to combine. Set aside.
  2. Place the garlic in a food processor or blender and pulse until the garlic is chopped. Add vinegar, mustard and basil and mix until well combined. With the machine running, slowly add oil. Add salt and pepper to taste. Pour over beans and refrigerate for a least two hours to let the flavors meld. Serve cold or at room temperature.

 

Spicy Black Bean Salad

Good with meat and seafood

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Spicy Black Bean Salad
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Prep time: 
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Ingredients
  • 2 16 ounce cans black beans, drained and rinsed or 4 cups prepared black beans
  • 3 tablespoons freshly squeezed lime juice (about 1 - 2 fresh limes)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 scallions, root end and 1 inch of green part trimmed and discarded, remainder chopped
  • ¼ cup fresh cilantro, chopped
  • 2 fresh or roasted red bell peppers, chopped
Instructions
  1. Place beans in a medium size ceramic or glass bowl and add lime juice, olive oil, vinegar, salt and cayenne and mix until well combined.
  2. Top with scallions, cilantro and peppers but do not combine.
  3. Refrigerate for at least two hours to let the flavors meld.
  4. Toss just prior to serving.

 

White Bean Salad with Rosemary and Basil

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White Bean Salad with Rosemary and Basil
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Serves: 4
 
Ingredients
  • 1 16 ounce can small white cannellini beans, drained and rinsed
  • ½ small red onion, coarsely chopped
  • 1 tablespoon and 1 teaspoon chopped fresh rosemary
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 1 tablespoon chopped fresh basil
  • 5 cherry tomatoes, cut in eighths
  • Salt and pepper to taste
Instructions
  1. Combine all the ingredients in a medium size serving bowl.
  2. Let sit at room temperature for one hour to let the flavors blend.
  3. Add salt and pepper to taste.
  4. Serve room temperature.

 

Wild Rice and Smoked Turkey Salad

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Wild Rice and Smoked Turkey Salad
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Ingredients
  • **Rice**
  • 2 teaspoons olive oil
  • 1 purple onion, thinly sliced or 1 bunch scallions
  • 4 cups cooked wild rice
  • ½ pound fresh or smoked turkey or chicken, diced or shredded
  • 1 large fresh tomato, diced or 1 pint cherry tomatoes, left whole
  • ¼ cup fresh parsley, chopped
  • **Dressing**
  • 8 sundried tomatoes, chopped
  • 2 garlic cloves
  • 3 tablespoons red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 5 tablespoons olive oil
Instructions
  1. Heat a small non stick skillet over medium heat and add oil. When the oil is hot, add the onion and cook about 10 minutes or until the onion is wilted. Set aside to cool.
  2. Combine wild rice, smoked turkey, tomato, onion and parsley in a large bowl and set aside.
  3. To make the dressing, place all the ingredients in a blender or a food processor fitted with a steel blade and mix until well combined. While the motor is running, gradually add olive oil. Add to rice mixture and serve either room temperature or chilled.

Note: To cook the rice: put 1 1/2 cups rice in pot with 6 cups water, bring to boil, cover and cook, partially covered, over low heat for about 45 – 50 minutes. Let sit 10 minutes and then cool. If necessary, drain.

 

Potato Salad Vinaigrette

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Potato Salad Vinaigrette
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Prep time: 
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Ingredients
  • 1½ pounds new potatoes, cut in quarters or halves, depending on size and taste
  • 3 tablespoons red wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 3 tablespoons olive oil
  • 3 scallions, root and 1 inch of green part trimmed and discarded, remainder chopped
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • Salt and pepper to taste
Instructions
  1. Place the potatoes in a large stockpot and cover with cold water.
  2. Bring to a boil and cook until the potatoes are tender, about 15 - 20 minutes.
  3. Place potatoes in a bowl and add vinegar, mustard and oil.
  4. Set aside to cool to room temperature.
  5. Add scallions, parsley and dill. Add salt and pepper to taste.

 

Pasta Primavera Salad

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Pasta Primavera Salad
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Prep time: 
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Serves: 4-6
 
Ingredients
  • 1 pound fettucini or tubetti
  • 1 large stalk broccoli, woody end discarded, florets separated, stem peeled and julienned
  • 2 carrots, julienned
  • 1 red bell pepper, cored and julienned
  • ½ cup finely chopped fresh parsley
  • ¼ cup grated Parmesan cheese or more to taste
Instructions
  1. Bring a large pot of water to boil. Add pasta and cook until completely tender. Drain immediately and rinse several times with cold water. Transfer pasta to a large mixing bowl.
  2. While the pasta is cooking, make the vinaigrette. Place salt, garlic, oregano, mustard and vinegar in a blender or food processor fitted with a steel blade. Process until the garlic is completely chopped. Gradually add oil. Pour dressing over the cooled pasta.
  3. Place broccoli in a colander and rinse with hottest water available. Rinse and refresh with cold water.
  4. Add vegetables, parmesan and parsley just prior to serving.

 

Pasta Salad with Sundried Tomatoes

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Pasta Salad with Sundried Tomatoes
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Prep time: 
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Serves: 4
 
Ingredients
  • ⅔ pound dried pasta bowties, spirals or tubetti
  • 1 cup cherry tomatoes, halved
  • ¼ - ½ cup chopped fresh basil or parsley
  • ½ cup toasted pinenuts (optional)
  • ***dressing***
  • ¼ cup sundried tomatoes
  • ¼ cup boiling water
  • 2 garlic cloves
  • ½ tomato, cubed
  • ⅓ cup fresh basil or 2 tablespoons dried
  • ¼ cup red wine vinegar
  • ¼ teaspoon black pepper
  • ⅛ - ¼ teaspoon salt
  • ¼ cup olive oil
  • Parmesan cheese (optional)
Instructions
  1. Bring a large pot of water to boil. Add pasta and cook until tender. Drain immediately and rinse with cold water. Place in a medium size serving bowl and add tomatoes, basil or parsley and pinenuts, if desired. Set aside.
  2. Place the sundried tomatoes and the water in a small bowl and let sit 5 minutes or until the tomatoes start to soften. Add the tomatoes and water, along with the remaining ingredients to a food processor fitted with a steel blade. Puree until smooth.
  3. Combine dressing with pasta and add parmesan, if desired. Serve cold or at room temperature.

Notes: this sauce is great on grilled or poached chicken and fish.

Provencal Salad with White Beans and Tuna

Serve with French bread.

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Provencal Salad with White Beans and Tuna
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Serves: 4
 
Ingredients
  • 2 teaspoons olive oil
  • 1 leek
  • 2 celery stalks, julienned
  • 2 carrots, julienned
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 19 ounce can white kidney beans, drained and rinsed
  • ½ cup water or vegetable or fish stock
  • 1 pound fresh tuna, about 1 - 1½ inches thick
  • ¼ cup balsamic vinegar
  • 1 - 2 fresh tomatoes, diced
  • ¼ cup chopped fresh parsley or basil
Instructions
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Julienne and wash the remaining portion in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.
  2. Heat a large non stick skillet over medium low heat and add 1 teaspoon olive oil. Add the leeks, celery, carrots, bay leaf and thyme and cook until the vegetables are soft, about 10 minutes. Add the beans and water or stock and cook about 5 minutes or until the beans are soft and heated through. Remove from pan and place on a large serving dish. Set aside and cover.
  3. In the same pan, heat 1 teaspoon olive oil over medium high heat and add the tuna. Cook for about 5 minutes per side or until desired doneness. Cut into large chunks and place over bean mixture. Sprinkle with balsamic vinegar, tomatoes and parsley or basil.