Beet an Jicama on Endive with Garlic Yogurt Dressing

Ingredients

For Dressing
32 ounces whole-milk plain yogurt
2-3 teaspoons minced garlic
1/3 cup chopped fresh mint

For salad
2 pounds trimmed beets
2 1/2 pounds jicama (about 1 1/2
3 tablespoons sugar
1/2 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons crushed fennel seeds
2 tablespoons fresh lemon juice
8 Belgian endives

Directions

Make dressing: Drain yogurt in a large sieve lined with double thickness of cheesecloth. Chill for at least 8 hours. Stir drained yogurt with garlic, mint and salt to taste.

Make salad: Preheat oven 425 degrees F. Wrap beets in foil and roast in the middle of the oven for 75 minutes, or until tender when pierced with a knife. Cool beets. Peel beets and jicamas and cut into1/4-inch dice. Toss with sugar, zest, orange juice, vinegar, oil, fennel and salt to taste. Stir lemon juice into a large bowl of cold water. Cut ends from endives and separated into leaves. Soak in lemon water 10 minutes to keep endive from discoloring. Drain and spin dry. Spread some dressing on each leaf and spoon beet salad over it.

Other Info

Recipe Source: Epicurious

Avocado and Crispy Prosciutto Salad

The fresh flavors of this salad are great on their own. For those who must have dressing, try a drizzle of olive oil. The crispy prosciutto is a nice contrast with the soft buttery texture of avocado.

Ingredients

2 thin slices prosciutto
4 cups mixed greens
1/2 cup thinly sliced onions
1/4 cup sliced olives
1 avocado, halved, pitted, cut into 16 slices
1/2 cup cilantro leaves
black pepper to taste
2 tablespoons olive oil, optional

Directions

Heat a small skillet over medium heat. Cut the prosciutto in 1-inch pieces. Add to the skillet and fry until crisp. Remove from the skillet and set aside. Divide the mixed greens among four salad plates. Arrange onions and olives on the greens.

Top each salad with avocado slices and sprinkle with cilantro leaves and black pepper. Drizzle with olive oil if desired.

Other Info

Serves: 4

Nutrition Information per serving: 85 calories (84 percent from fat), 8 g total fat (1.5 g saturated), 6 mg chol, 4g carbo, 2 g protein, 172 mg sodium, 3 g dietary fiber

Recipe by Susan M. Selasky

Ruby Salad with Poached Egg, Lardons & Brioche Croutons

Enjoy as a quick, fresh snack or as an easy appetizer.

You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.

Ingredients

6 cups prepared salad blend that includes scarlett butter lettuce, Ruby sweet crisp frisee lettuce, and/or red leaf lettuce
4 fresh eggs, poached
1 small finely chopped red onion or shallot (1/4 cup)
7 oz. bacon lardons brioche croutons

Brioche Croutons
¼ cup extra virgin olive oil
2 cloves garlic, crushed
4 thick slices (about ½ inch) of brioche style bread 

Mustard Vinaigrette
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard  Coarse salt to taste
Fresh ground black pepper to taste
A little hot water
¼ cup chopped parsley leaves

Directions

Prepare the brioche croutons and mustard vinaigrette; set aside. In a large frying pan over medium heat, fry the sliced bacon lardons unil crispy. Remove bacon pieces and place into a microwavable bowl. Set aside.

For eggs, poach according to general instructions for poached eggs. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, dpending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Keep the poached eggs warm by covering with aluminum foil or a plate.To serve, divide the salad greens among four individual serving plates. Sprinkle with chopped onion.

In the microwave, reheat the lardons for a few seconds. Remove from microwave and divide over the top each individual salad. Place the brioche croutons over the top of each salad. Lay a poached egg on top of the salad and croutons and drizzle a little mustard vinaigrette over the top. Decorate with slices of tomatoes and serve with fresh crusty bread.

Brioche Croutons
Preheat oven to 325 degree F. In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat. Brush the garlic oil on both sides of the bread slices. Cut the bread slices into large cubes. Arrange brioche cubes in a single layer on a baking sheet. Bake 10 minutes. Remove from oven and set aside.

Mustard Vinaigrette
In a small bowl or jar, whisk together the olive oil, vinegar, mustard, salt, and pepper. Add additional vinegar or mustard depending on taste. Whisk in a little hot water. Add the parsley; set aside.

Other Info

Serves: 4

 Recipe by Chef Kevin Hincks for Mann Packing Company, Inc. 2013

Caribbean Raspberry Avocado Salad

Tender, ripe and bright red in color, raspberries add a sweet, juicy and aromatic flavor to this unique salad. Adapt this recipe to your own taste and add the amounts that you like.

Ingredients

Baby lettuce
Shrimp, cooked
Mango, cut into chunks
Celery, cut into chunks
Onion, sliced paper thin
Avocado, sliced
Raspberries

Vinaigrette
Raspberries
Balsamic vinegar
Honey
Dijon mustard
Salt and pepper, to taste

Directions

Place the baby lettuce on plates and top with shrimp, mango, celery, onion sliced avocado and fresh raspberries.

To make the vinaigrette, blend raspberries with balsamic vinegar, honey and Dijon mustard. Season with salt and pepper.

Other Info

Recipe by Driscoll’s
www.Driscolls.com

Freddy’s Salad from Sly’s Restaurant in Carpinteria

Ingredients

2 heads butter lettuce
8 large cooked shrimp
2 roasted red peppers
½ cup cooked green beans
2 medium ripe tomatoes
4 oz. Roquefort cheese
2 ripe Haas avocados
8 strips cooked bacon 
Optional: chopped Italian Parsley to garnish

Sly’s Sherry Vinegar Dressing

1 medium shallot, finely chopped
2/3 cup Extra Virgin Olive oil
2 tbs. aged Sherry vinegar
2 tbs. lemon juice
salt and freshly ground black pepper, to taste

Directions

Rinse the lettuce and shake dry.

Cut each head in half and place each half on a serving plate.Cut the large shrimp into 1 inch chunks (small bay shrimp would also work well). Trim the ribs and stem from the roasted red peppers, and cut into large strips. Cut the cooked green beans into 1 inch pieces. (In a pinch frozen green beans can substitute). Cut the ripe tomatoes into 1 inch chunks.

Toss the shrimp, roasted red peppers, green beans and ripe tomatoes in Sly’s sherry vinaigrette dressing. Pour equal portions of the vinaigrette over your four salads.

Crumble the Roquefort cheese in large chunks. Cut the ripe Haas avocado in 1 inch chunks. Warm cooked strips of bacon, and then cut into 1 inch pieces. Divide equally on top of the four salads. Toss with the chopped parsley to taste.

Sly’s Sherry Vinegar Dressing
Cook finely chopped shallots in the olive oil until golden brown. Let cool. Whisk in remaining ingredients. Finish with salt and pepper to taste.

Other Info

Serves: 4