Salads

Brussels Sprout Salad
Salads

Brussels Sprout Salad

Brussels Sprouts are one of Mary Jo’s favorite vegetables and they are showing up on menus more and more these days, usually cut in half and roasted as an appetizer. In this recipe, I shave them finely on a Mandoline and toss them with red apples, red onions and a Green Apple-Maple dressing. Mandoline’ s are essential in the kitchen to achieve a fine slice or efficient julienne, however, they are one of the most dangerous tools that home cooks use. Take your time, use the safety hand guard (or cut resistant gloves) and be careful.

Papaya Seed Dressing
Salads

Papaya Seed Dressing

This recipe for Papaya Seed Dressing is a variation of my fruit dressing recipe. My friend Carol gave me the inspiration for this recipe and introduced me to using papaya seeds in dressings. These dressings will keep for several weeks in the refrigerator.

Roasted Pepper Salad
Salads

Roasted Pepper and Eggplant Salad

This is a light and refreshing salad that we serve on our Foodie trips to Tuscany. Freshly roasted and charred peppers have so much more flavor than the jarred or canned ones that it is worth every minute spent over the open flame. Grilled eggplant and peppery Arugula are added and then tossed with a simple red wine dressing.

Farro Salad
Salads

Italian Farro Salad

Farro is an ancient whole-grain wheat and is terrific in salads or served as a side in place of rice. It has a nutty flavor and chewy texture which makes it a perfect foundation for tomatoes (roasted or sun-dried), fresh mozzarella and balsamic vinegar. This salad was always a big hit on our Foodie trips to Tuscany.

Sicilian Seafood Salad
Salads

Sicilian Seafood Salad

One of my favorite experiences in all of my travels is visiting the local seafood markets, and Sicily has it’s share. This salad combines some of my favorite seafood (of course I add Maine lobster and scallops to the salad when I am at home) with celery, olives, arugula and red onions and is tossed with a refreshing Lemon-Caper Dressing. Go ahead and splurge.

Caprese Salad
Gardening, Salads

Caprese Salad

Every August I find myself with more tomatoes than I know what to do with. I gift some to friends and family and then head to my kitchen where I use some in more traditional dishes like this Caprese salad, while others I confit for the winter months ahead when I’ll have time to ponder my garden for next year. Maybe I wont plant so many tomato plants!

Grilled Romaine Salad
Salads

Grilled Romaine Salad

Romaine is an ideal lettuce for the grill with it’s dense structure and hearty texture. The charred flavor from the grill on the romaine and red onions adds another dimension to what would normally be a rather boring salad.

Seafood Panzanella Salad
Salads

Seafood Panzanella Salad

With tomatoes ripening in my garden and leftover pieces of my sourdough bread accumulating in the freezer, it’s time to whip up a Panzanella Salad. I often elevate the salad to another level with the addition of cooked seafood. You can grill, poach, steam or sauté the seafood, just be careful to not overcook it. The other option is to buy seafood that is already cooked for you like crabmeat and shrimp to simplify this recipe.

Fruit Salad Dressing
Salads

Fruit Salad Dressing

This is a good basic foundation recipe for fruit based dressings. My friend Carol gave me the inspiration for this recipe and introduced me to using papaya seeds in dressings. Experiment with other fruit combinations if you don’t see your favorite fruit here. These dressings will keep for several weeks in the refrigerator.