Posts Tagged ‘Salad

25
Apr
08

Pear & Carrot Salad with Curry Vinaigrette

Inspiration: In season pears & craving a different salad. I paired this salad with Pork Chop Milanese with Creamy Lemon Dijon Sauce & Creamy Parmesan Orzo.

Creation: Pear & Carrot Salad with Curry Vinaigrette

 

What:

  • 1 1/2 lbs carrots: trimmed, peeled & cut matchstick thin or shaved (save time & purchase prepackaged carrots: fresh are more tasty)
  • 2 firm pears: recommend D’Anjou
  • 2 TBSP fresh parsley: chopped
  • 2 TBSP White Wine Vinegar
  • 1 TBSP Curry Powder
  • 2 tsp Honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup Extra Virgin Olive Oil

How:

  • Cut carrots into matchsticks or use vegetable peeler to shave into thin slices
  • Quarter, core, stem the pears & cut into thin slices
  • Place carrots, pears & parsley in large bowl
  • Using a blender or food processor: combine white wine, curry powder, honey, salt & pepper
  • While blender or food processor is running pour the olive oil & mix until fully combined

Plate Up:

  • Pour vinaigrette over the salad
  • Toss and place on desired serving dish or platter
  • Optional: Sprinkle with Toasted Walnuts

The sweetness of the pears & carrots blended so well with curry vinaigrette. Pear & Carrot Salad cleansed the pallet while dining on Pork Chop Milanese with Creamy Lemon Dijon Vinaigrette. The pairing of all the courses were splendid.

Ciao’

 

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16
Apr
08

Penne & Arugula w/ Lemon Dijon Vinaigrette

Inspiration: Side dish for Grilled Ribeye & Parmesan Cheese Straws

Creation: Penne & Arugula with Lemon Dijon Vinaigrette

 

What:

  • 6-8 oz Penne: Vary amount for number of servings
  • Kosher Salt
  • Fresh Arugula
  • 1 Lemon: Juice
  • 2 TBSP Dijon Mustard: Mild & Creamy w/ White Wine
  • 2 TBSP Honey
  • 1/3 cup Extra Virgin Olive Oil
  • Gorgonzola: Crumbled

How:

  • Bring water to boil & then salt: use fair amount to best season the penne
  • Boil penne 8 minutes: al dente
  • Meanwhile, place Arugula in serving bowl
  • Whisk: Lemon juice, Dijon & Honey
  • Pour & Whisk Extra Virgin Olive Oil until fully combined
  • Remove Pasta with Pasta Strainer directly to the salad from the boiling water
  • Pour over the dressing
  • Sprinkle with Gorganzolla
  • Toss & Serve

The creaminess of the gorganzolla mixed with salty penne & peppery arugula blended beautifully with the fresh sweet & tangy Lemon Dijon Vinaigrette.

Simple & Savory!

Ciao’

15
Mar
08

Lite Lunch – Halibut

Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.

Creation: Halibut atop Arugula & Grapefruit Vinaigrette

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What:

  • 1 3-4oz Halibut fillet
  • Salt & Pepper
  • 1/2 lemon – juiced
  • 1 Pink Grapefruit – zest & juice
  • Arugula
  • Extra Virgin Olive Oil
  • 1 tsp Dijon Creamy Mustard w/ White Wine
  • 1 tsp Honey

How:

Halibut Fillet

  • Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) – heat up 
  • Season both sides with salt & pepper
  • Squeeze 1/2 lemon juice over
  • Grill halibut 4-5 minutes each side
  • Halibut should flake with a fork – spring back when touched

Grapefruit Vinaigrette

  • Zest grapefruit into bowl 
  • Cut grapefruit from pith, use paring knife to cut wedges from membrane – set aside
  • Squeeze juice from remaining fruit – into bowl that contains zest
  • Add 1 tsp Dijon Creamy Mustard w/ White Wine
  • Add 1 tsp Honey
  • Whisk all ingredients
  • Whisk in small amount of Extra Virgin Olive Oil – approx. 1TBSP

Dish It Up:

  • Large handful of Arugula
  • Place grapefruit wedges atop
  • Salt & Pepper
  • Pour Vinaigrette over salad
  • Lay Halibut Fillet atop salad

Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.

Satisfying & Simple!

Ciao’