From Gioia restaurant. delicious  great with just about anything or by itself .

Ingredients:

  • Avocado sliced
  • arugula
  • golden raisins
  • Farro cooked
  • radish sliced thin
  • Pecorino cheese shaved
  • almonds toasted, chopped
  • shallot
  • sherry vinegar (walnut oil if available)

Chicken salad sandwich

July 2, 2020

WSJ Caroline Glover 2019, serves 4

  • 2 lb rotisserie chicken
  • ½ Shallot minced
  • kosher salt
  • 2 TB rice vinegar
  • 1/2 – 2/3 C mayonnaise (or aioli)
  • 3 TB Dijon mustard
  • 1/3 C chopped cilantro
  • ½ C minced apricots
  • 1 TB dried English mustard powder
  • 4 ciabatta rolls
  • 1 yellow tomato sliced
  • 8 butter lettuce leaves
  1. pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
  2. tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
  3. Halve ciabatta rolls, toast.
  4. spread chicken salad over bottom, top with tomato, add lettuce leaves.

Waldorf salad

June 10, 2019

classic waldorf salad

  • 3 apples chopped
  • ½ C golden raisins
  • ½ C walnuts
  • 1 C celery
  • chicken (optional)
  • ½ C mayo
  • 1 tsp lemon juice

 

 

QED WSJ June 2-19

 

  • buy some crab cakes
  • shred or buy coleslaw mix  (cabbage, carrots, etc)
  • chopped mint

DRESSING – mix and let sit 15 minutes

  • ½ tsp lemon zest
  • ¼ C lemon juice
  • 2 tsp honey
  • 1 tsp Dijon
  • 1 small shallot chopped
  • 8 TB olive oil

QED WSJ June 2019 Svgs 4-6

1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes

Mix together:

  • 3 TB oil
  • 2 Tb red wine vingar
  • 2 C diced tomatoes
  • 1 ½ C diced cucumber
  • ½ C diced red pepper
  • ½ C diced yellow pepper
  • ¼ C diced red onion
  • ¼ C chopped fresh parsley
  • 2 TB chopped fresh mint
  • 4 Belgian endives, cleaned and separated
  • 1 C feta

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

  • 4 c finely chopped/slivered kale (¾ LB bunch)
  • 2 TB chopped almonds
  • 1 sweet apple ¼” diced
  • 1 oz cheddar cheese ¼ ” cubes
  • 2 TB lemon juice
  • 1 clove garlic
  • 5 TB oil
  • 2 TB parmesan cheese grated

Sunset 2016

Use best olive oil drizzle on salad, malden salt flakes, fresh herbs.

  • Cantaloupe sliced pieces, Scamorza sliced & mint.
  • Roasted red pepper, Feta sliced & chives chopped
  • Sliced peaches, Burrata & Taragon torn
  • Grilled eggplant, Ricotta salata & fresh Dill
  • Tomato, fresh mozzarella & Basil.

German Potato Salad

July 8, 2017

Sunset 2016. No mayo potato salad – great with grilled brats. 6 svgs

  • Boil 2 lbs halved Yukon or waxy white potatoes until tender, drain and transfer to large bowl.
  • Heat ¼ c olive oil, add ½ chopped onion, stir until softened ~ 5min. remove from heat. Add ¼ C apple cider vinegar.  Add to potatoes.
  •  Add 4 sliced scallions, 2 TBs chopped fresh dill, 1 tsp toasted caraway seeds to potatoes, toss, smashing potatoes slightly.