The Everything Salad Book (17 page)

1. Slice 1 pound of chilled meat from a leftover pot roast. Cut the meat into ½-inch-thick, 2-inch-long slices, trimming away as much fat as possible. You should end up with almost 2 cups sliced meat. Place meat in large mixing bowl.
   

2. Toss mushrooms, leeks, squash, and parsley into the beef. Whisk wine, garlic, pepper, and salt in a small bowl. Whisk oil into bowl and mix until emulsified. Pour over beef and toss well to coat.
   

3. Serve immediately or cover salad and chill up to 12 hours. To serve, toss romaine and lamb's lettuce together in a large salad bowl. Split salad evenly between 4 plates. Split beef salad between plates and serve over lettuce. Drizzle remaining dressing in the bowl over the salads. Garnish with rosemary sprig and serve immediately.
   

PER SERVING

Calories:..........344

Fat:..........23 g

Protein:..........27 g

Sodium:..........128 mg

Fiber:..........2 g

Carbohydrate:..........5 g

Oyster mushrooms, so named for their oyster-shell shape, are fluted mushrooms with long white gills and spores. An oyster mushroom's stem is hard and dry, so always cut the caps away and discard the stems. Buy the lightly flavored mushrooms the same day as you plan to use them, as they're delicate and tend to dehydrate quickly.

This is a wonderful luncheon meal or fancy picnic dish.

1. Remove the stems from the strawberries.
   

2. In a large bowl, stir together the mayonnaise, chutney, lemon juice, zest, salt, and curry powder, mixing well.
   

3. Add the chicken, celery, and onion. Toss well, cover, and chill.
   

4. Just before serving, slice 1 pint of strawberries.
   

   Add to the chicken mixture and toss gently.
   

5. Line a platter of individual serving plates with the lettuce leaves. Mound the chicken mixture on the lettuce. Garnish with the whole strawberries and mint. Serve at once.
   

PER SERVING

Calories:..........303

Fat:..........22 g

Protein:..........12 g

Sodium:..........250 mg

Fiber:..........3.5 g

Carbohydrate:..........16 g

Using a strawberry with the green cap and stem still on, make thin slices nearly up to the cap, being careful not to cut all the way through. Press gently to create a strawberry fan. The color and flavor complement poultry dishes but it looks beautiful with any meal.

For something extra special, butterfly the loin and rub with herbs before cooking.

1. Preheat oven to 425°F. Combine thyme, lemongrass, oregano, salt, black pepper, and paprika in a small bowl. Rub oil over entire loin and sprinkle with herb mixture. Place loin in roasting pan and roast for 25 minutes, or until internal temperature reaches at least 160°F. Remove loin from oven and let cool for 10 minutes.
   

2. Toss romaine lettuce, baby greens, Swiss cheese, and radish together in a large salad bowl. Add dressing and toss to coat. Split salad evenly between 4 bowls. Cut pork into ½-inch-thick slices and fan meat over each salad. Garnish each bowl with chives and serve immediately.
   

PER SERVING

Calories:..........331

Fat:..........21 g

Protein:..........26 g

Sodium:..........208 mg

Fiber:..........1 g

Carbohydrate:..........8 g

When corn is in season, it's a great time to make a delicious corn salad. The addition of red and green peppers and ham to traditional corn salad makes this a perfect entrée for lunch.

1. In a small bowl, make the dressing by mixing the mayonnaise, cider vinegar, jalapeños, salt, and pepper. Set aside.
   

2. Mix the vegetables, ham, and chopped apple together. Toss gently with dressing and serve.
   

PER SERVING

Calories:..........382

Fat:..........16 g

Protein:..........17 g

Sodium:..........854 mg

Fiber:..........5.5 g

Carbohydrate:..........48 g

To cook corn on the cob, you can steam it, microwave it, boil it, or grill it. To grill, soak the ears in cold water before grilling (leaving the husks on). Then place the corn on a hot grill and close the lid. Turn the ears every 5 minutes until the husks are charred, then remove from the heat, husk, and serve!

The cocktail sauce in this recipe just crosses the line into the hot category, so you may want to adjust the horseradish according to your preference.

1. Mix ketchup, horseradish, lemon juice, and Worcestershire sauce together in a small bowl. Mix well, cover with plastic wrap, and chill in fridge for at least 15 minutes.
   

2. Place cooked (and thawed if using frozen) shrimp in a large serving bowl. Drizzle chilled dressing over the shrimp and mix well.
   

3. Toss the lettuce, onion, and celery into the shrimp. Mix well, garnish with a slice of lemon, and serve.
   

PER SERVING

Calories:..........122

Fat:..........2 g

Protein:..........18 g

Sodium:..........373 mg

Fiber:..........1 g

Carbohydrate:..........8 g

The first seafood cocktails consisted of spicy tomato sauce and, more often than not, oysters rather than shrimp. Cocktail snacks, including shrimp cocktail, burst onto the scene during the 1920s as Prohibition kicked in. Restaurant and bar owners left with fancy glasses and nothing to fill them with took to serving food, such as fruit and seafood, in the glasses instead.

Stick with traditional smoked salmon for this recipe and forgo the temptation to use lox. Lox are salt-cured smoked salmon and taste too salty when added to this dish.

1. Trim the woody bottoms from the asparagus and cut each stalk in half. Add asparagus to a large saucepan filled with 2 inches of lightly salted boiling water. Cook for 2 minutes, drain, and rinse well in cold water. Place asparagus in a large salad bowl.
   

2. Add the tomatoes, greens, and shallots to the asparagus. Sprinkle with lemon juice and dill. Toss well to coat.
   

3. Cut the smoked salmon slices into small strips. Add the salmon to the salad and toss to mix. Garnish with a sprinkle of feta and serve.
   

PER SERVING

Calories:..........73

Fat:..........2 g

Protein:..........7.5 g

Sodium:..........486 mg

Fiber:..........3 g

Carbohydrate:..........7.5 g

The easiest way to peel a mango is to cut away the cheeks, score the flesh, and peel away the skin.

1. Place clean shrimp into a large mixing bowl. Sprinkle with Cajun seasoning and toss to coat.
   

2. Melt butter in a large skillet over medium heat. Add garlic and shrimp to skillet. Cook, stirring frequently, 3–4 minutes until shrimp just turns pink. Pour contents of skillet into a large mixing bowl.
   

3. Add the mangoes and celery to the shrimp. Drizzle lemon juice over salad. Toss to mix and coat. Split the romaine lettuce between 4 plates. Split the shrimp between the plates and serve over lettuce.
   

PER SERVING

Calories:..........233

Fat:..........11 g

Protein:..........19 g

Sodium:..........240 mg

Fiber:..........3 g

Carbohydrate:..........17 g

If you don't have a favorite Cajun spice mix, it's easy to whip up your own. Mix 2 teaspoons each salt, garlic powder, and sweet paprika with 1 teaspoon each of cayenne pepper, black pepper, onion powder, dried parsley, and dried basil. Add a pinch of dried thyme and cumin. Crush the spices together with a mortar and pestle. Place the mixture in a lidded bottle and store until needed.

You want to use plain and thin fish fillets for this recipe. Stick with lighter flavored fish, such as cod, tilapia, or flounder.

1. Preheat oven to 375°F.
   

2. Melt butter in a small saucepan over medium heat. Add lemon, pepper sauce, and bouillon to pan. Heat for 2 minutes, stirring frequently, until the bouillon dissolves.
   

3. Combine rice, broccoli, and cheese in a large bowl. Divide mixture between fillets, rolling it inside each fillet. Place fillets in an 8 × 8-inch baking dish and cover with lemon mixture. Bake fillets for 25 minutes.
   

4. Let fillets cool, cover dish with plastic wrap, and place in fridge. Let fillets chill for 12 hours. Cut chilled fillet rolls into medallions and serve over lettuce. Garnish with a sprinkle of paprika and serve.
   

PER SERVING

Calories:..........290

Fat:..........18 g

Protein:..........22 g

Sodium:..........241 mg

Fiber:..........1.5 g

Carbohydrate:..........9 g

Not only is Norwegian salmon famous for its rich taste and texture, it is high in heart-healthy omega-3 fatty acids.

1. Peel and cut the white pith from the oranges. Cut the oranges into sections and remove membrane, reserving 2 tablespoons of the juice. Thinly slice the fennel bulb. Place oranges, fennel, carrot, and tomatoes in a large salad bowl.
   

2. In a small bowl, whisk together the olive oil, red wine vinegar, orange juice, and red pepper flakes.
   

3. Cut the salmon into chunks. Arrange the salmon in a salad bowl with the tomatoes, oranges, fennel, and grated carrot. Drizzle the dressing over top. Refrigerate until ready to serve. Garnish with the fresh dill before serving.
   

PER SERVING

Calories:..........209

Fat:..........13 g

Protein:..........10 g

Sodium:..........45 mg

Fiber:..........3 g

Carbohydrate:..........15 g

Fermented fish, sour milk cheese, and cured leg of mutton probably do not sound gourmet. Norway had no history of aristocratic classes to help raise the culinary bar, as did France. Norway's cuisine was rooted in using fresh ingredients such as cod, mutton, and cabbage. What makes some of today's Norwegian cuisine “gourmet” is the adoption of foreign, usually French, culinary practices, used to highlight their native culinary resources.

This salad makes perfect use of leftover salmon! Salmon will only remain good in the fridge for 2 days, so make sure you find a good use for it quickly!

Combine ingredients in a bowl and enjoy.

PER SERVING

Calories:..........259

Fat:..........9 g

Protein:..........24 g

Sodium:..........94 mg

Fiber:..........3 g

Carbohydrate:..........20 g

Executive Chef Jacques Poulin of Auberge au Lion D'or in Québec suggests you garnish his recipe with Boston hearth lettuce and a sprig of fresh baby dill.

1. In a medium-sized bowl stir together lemon juice, minced baby dill, mayonnaise, and wine. Add melon and shrimp. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
   

2. To serve, scoop a generous portion of shrimp and melon salad onto Boston hearth lettuce on a large pasta plate.
   

PER SERVING

Calories:..........347

Fat:..........24 g

Protein:..........18 g

Sodium:..........311 mg

Fiber:..........1.5 g

Carbohydrate:..........14 g

Lime brings out the delicate flavor of the fish and complements the zip of the cilantro.

1. Place the leek slices and cilantro stems (reserve the leaves) in a large skillet, then lay the flounder on top.
   

2. Add the stock, lime juice, lime zest, salt, and pepper. Bring to simmer, cover, and cook for 7–10 minutes, until the flounder is thoroughly cooked. Remove from heat. Strain off and discard the liquid.
   

3. To serve, lay the shredded onions, carrots, and celery in separate strips on serving plates. Top with flounder, drizzle with the extra-virgin olive oil, and sprinkle with the reserved cilantro leaves.
   

PER SERVING

Calories:..........150

Fat:..........6 g

Protein:..........18 g

Sodium:..........293 mg

Fiber:..........1 g

Carbohydrate:..........3.5 g

Don't fret if you do not have fresh fish available in your area. Using a quality fish frozen at sea is perfectly fine. In fact, sometimes the frozen fish is fresher than the fresh!

You can use any kind of salad greens for this bed of lobster salad, but the Boston lettuce gives the dish a soft taste and texture.

1. Gently fold all ingredients except the lettuce together.
   

2. Cover and refrigerate until chilled.
   

3. Arrange salad on a bed of salad greens and serve immediately.
   

PER SERVING

Calories:..........205

Fat:..........15 g

Protein:..........13 g

Sodium:..........410 mg

Fiber:..........1 g

Carbohydrate:..........5 g

Stick with lobster tails, they're easy to prepare and cook. The easiest method is baking. Cut the top of the shell from each tail and use a knife to loosen the meat, but do not remove it. Wrap the tails in foil with a pinch of lemon juice. Bake 4-ounce to 6-ounce tails at 450°F for about 20 minutes. Let tails cool, remove foil, and remove the meat from the shell.

Serve with fresh fruit and a green salad. If you're lucky enough to have fresh salmon, grill it lightly, let it cool, and flake it with a fork.