16 oz. red or brown lentils, picked and rinsed
1 bay leaf
3 bell peppers (red, orange, yellow), roasted and julienned
12 oz. feta cheese, crumbled
15 cherry tomatoes, cut in half or 4 Roma tomatoes, seeded and juiced and diced
1 red onion, chopped
a large handful fresh parsley, chopped
a large handful fresh mint, chopped
16 kalamata olives, pitted and sliced
salt and freshly ground pepper to taste
For the dressing
6 fl.oz. extra virgin olive oil
4 fl.oz. red wine vinegar
2 fl.oz. lemon juice
2 clove of garlic, minced
1/2 tsp. dried Oregano
Pinch of salt
Pinch of sweet paprika
Begin by cooking the lentils. Rinse them well in a colander under running water. Drain and place in a large pot. Cover with cold water. Season with salt and add the bay leaf. Bring to a boil, reduce the heat and continue to simmer about 25 minutes or until the lentils are cooked al dente. Do not overcook.
While the lentils are cooking prepare all the vegetables. Roast the bell peppers until they are black on the outside. Remove the most of the charred skin under running water. You can roast them in the oven at 450 degrees for 20 minutes or over the burner if you have a gas stove.
Prepare the dressing by placing all the ingredients in a large mason jar. Place a lid on the jar and shake well to emulsify the dressing.
When the lentils are cooked, drain them in a colander and place under cold water to stop the cooking process. Once the lentils are cooled place them in a large serving bowl and toss with the dressing. Add the onion, tomatoes, feta cheese, olives and roasted peppers. Toss to blend. Add the herbs and toss once more before serving.
1/4 cup good quality Mayonnaise
1/4 cup chilled buttermilk
1/2 clove garlic, peeled
1/2 tablespoon finely chopped onion (brunoise)
Pinch sea salt, plus additional to taste
1/4 teaspoon dry mustard powder
1 T finely chopped fresh or dry chives
1 T finely chopped fresh flat-leaf parsley
1 T finely chopped fresh or dry dill weed
Pinch freshly ground black pepper
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste.
Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt.
1 pounds uncooked bow tie pasta
1/2 pounds crabmeat
1/3 pound frozen cooked salad shrimp, thawed
2 celery ribs, chopped
1/3 cup finely chopped green onions
1/3 medium green pepper, diced
1 1/2 cups mayonnaise
1 T Patter Fam pickle relish
1 T Dijon mustard
1 tsp. salt
1 tsp. dill weed
1/4 teaspoon pepper
1 watermelon, seedless
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl;
add the crab, shrimp, celery, onions and green pepper.
In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over
pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh mint
4 ounces Feta Cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved.
Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
8 cups fresh greens
1/2 small red onion, thinly sliced
English Cucumber or yellow squash sliced thin
4 - 5 oz. Feta Cheese
1 pt. Cherry Tomatoes
Place greens on a large platter. Top with onion, cucumber and tomatoes. Scatter with feta cheese, then drizzle lightly with dressing. Pass extra dressing in a cruet or small pitcher at the table.
Strawberry Poppy Seed Dressing
1 1/2 cup diced fresh strawberries
1/2 cup lime juice
6 oz. honey
1 tsp. cayenne sauce
1 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 cup canola oil
1 1/2 T poppy seeds
Place all dressing ingredients except canola oil and poppy seeds in a blender
container. Process for 1-2 minutes on high or until very smooth.
Transfer to a medium-size bowl. Add canola oil in a slow, steady stream while
vigorously stirring with a fork or whisk. Stir in poppy seeds. Taste and add a bit
more honey, salt and/or pepper, if needed.
20 oz. grape or cherry tomatoes halved or quartered
8 ounces fresh mozzarella cheese, cubed
1 cup fresh basil leaves (about 50 leaves), torn
4 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar (or balsamic glaze)
sea salt, to taste
In a medium bowl, toss together the cut-up tomatoes, mozzarella, and basil leaves.
Add olive oil to bowl, and lightly toss together.
Drizzle the balsamic vinegar over the top of salad.
Sprinkle salt as desired
*Add more olive oil or balsamic vinegar if desired for taste.
7 cups coarsely shredded cooked chicken
1 1/2 cups roasted red, yellow and green bell peppers coarsely chopped
1/2 cup paper-thin slices red onion
1/2 cup roasted hazelnuts
1/8 cup drained capers
¼ cup chopped olives
1 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
10 Romaine Lettuce Leaves
1 (4-ounce) piece Parmesan, shaved with a peeler
Toss the chicken, bell peppers, onion, hazelnuts, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated.
Just before serving, spoon the salad into the lettuce cups.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Yield: 1 cup
4 cups mixed greens
1 pineapples, peeled, cored and cut into 1” thick slabs
2 Mango peeled and cored to remove pit
¼ cup brown sugar
3 cloves minced garlic
½ cup extra virgin olive oil
4 T lime juice
¼ tsp. cumin
2 tsp. salt
½ tsp. black pepper
2 Hass avocados
1/2 medium red onion sliced thin lengthwise
Place the pineapple and mango slabs on a baking sheet and sprinkle with brown sugar on top. Broil or torch until lightly golden brown. Turn over and repeat. Let cool then slice into 1” cubes.
Whisk together the garlic, olive oil, lime juice, cumin, salt and pepper in a small bowl to combine. Adjust seasoning and set aside.
Remove the avocado flesh from the skin and discard the pit. Chop into 1” chunks. Place the mixed greens in a large bowl and toss with half the dressing. Arrange on each plate. Add the pineapple and avocado to the same bowl and add the remaining dressing. Toss to coat. Arrange the pineapple, mango, and avocado to the top of each mound of mixed greens. Garnish with slivers of red onion.
10 oz. mixed greens
2 tomatoes, seeded, juiced and diced
½ red onion very thinly sliced
4 oz. feta cheese
3 tsp. Dijon mustard
3 cloves garlic minced
5 oz. balsamic vinegar, (champagne vinegar or lemon juice may be substituted)
Kosher salt and coarsely ground black pepper to taste
1 ½ cups good extra virgin olive oil
Put all the dressing ingredients in a large bowl and whisk or alternately you can put them all in a large mason jar with a lid and shake until all the ingredients are emulsified.
Toss the greens, tomatoes, and onion in the bowl with the vinaigrette or drizzle it
over the top of the salad. After plating, top with some feta cheese.
Makes 4 servings
1 Fuji apple
1 Granny Smith apple
2 cups Creamy Apple-Cider Vinaigrette, divided (recipe follows)
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
1 cup frisée, washed and trimmed
⅓ cup thinly sliced celery
½ cup crumbled goat cheese, divided
½ cup chopped toasted walnuts
Garnish: fresh parsley and celery leaves
Using a sharp knife or a mandoline, slice Fuji apple and Granny Smith apple approximately ⅛ inch thick. In a large bowl, combine apple slices, approximately ⅓ cup Creamy Apple-Cider Vinaigrette, salt, sugar, and pepper. Toss to combine.
To serve, divide and layer apple slices, frisée, celery, and ¼ cup goat cheese on 4 plates. Divide remaining ¼ cup goat cheese and walnuts among salads. Serve immediately with remaining 1⅔ cups Creamy Apple-Cider Vinaigrette. Garnish with parsley and celery leaves, if desired.
Creamy Apple-Cider Vinaigrette
Makes 2 cups
1½ tablespoons minced shallot
¼ cup apple-cider vinegar
½ cup mayonnaise
2 tablespoons buttermilk
1 tablespoon honey
1 tablespoon chopped fresh thyme
1½ teaspoons kosher salt
1 teaspoon ground black pepper
¾ cup extra-virgin olive oil
In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.
Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.