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Summer Salads Cont…

August 3, 2011

Sorry for the delay everybody, I’ve been busy! But here are a few photos to show for it. Salads continue to be the most popular menu items for my clients. Staying true to my style, these are all made from simple, seasonal ingredients, jazzed up with fresh herbs and sweet-tart vinaigrettes.


Salmon Nicoise Salad – Buttermilk Herb Dressing, Oven Broiled Wild Salmon, Cherry Tomatoes, Haricot Vert, Nicoise Olives, Red Potato, Red Onion, Hard-boiled Eggs, Boston Bibb lettuce

101 COOKBOKS Buttermilk Herb Dressing:

2 medium cloves garlic, minced

1 teaspoon fine grain sea salt

1 cup / 240 ml buttermilk

1/2 cup / 120 ml good-quality white wine vinegar

1/2 cup / 120 ml extra virgin olive oil

1/4 cup chopped dill

1/2 cup chopped chives

1 tablespoon chopped thyme

Procedure: Combine all ingredients, except for the chives, in a blender until smooth. Stir in chives and store in a sealed container in the fridge for up to one week.

Wild Salmon Nicoise Salad

Nicoise is one of my favorite salads. Aside from taking the time to chop, blanch and boil, this sophisticated salad is really all about assembly. I like to play around with cooking techniques; for example sometimes I roast the potatoes and pan-sear the salmon. You can also experiment with dressings. I love Heidi Swanson’s Buttermilk-Herb Dressing (see recipe below).

Tip: For the perfectly hard-boiled egg, place eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat and leave on the stove, covered, for 13 minutes. Strain and submerge eggs in an ice bath until cool enough to peel.

Left: Wild Rice and Hazelnut Salad ~ Right: Italian Tuna and White Bean Salad

Shaved Fennel Salad

Wild Rice and Hazelnut Salad with Citrus Vinaigrette – Fennel, Green Apple, Nectarine, Toasted hazelnuts, Scallions, Chives

Italian Tuna and White Bean Salad over Red Lettuce – Italian Tuna (packed in Olive Oil), Canneli Beans, Celery, Red Onion, Grape Tomatoes, Fresh Basil (Dressing: Lemon Juice, EVOO, Fresh Garlic, Dijon Mustard, Celery Seed)

101 COOKBOOKS Shaved Fennel Salad

Zucchini Coins, Fennel, Arugula, Dill, Toasted Pine Nuts, Feta

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