Ger-Nis Cobb Salad With Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 slices turkey bacon, cooked crispy and crumbled
1 cups turkey breast, cooked and cubed small
4 hard boiled eggs, chopped small
1 cup blue cheese crumbles
1 avocados, ripe but firm, cubed small
1 red peppers, chopped small
1 medium red onion, chopped small
1 cups cherry tomatoes, quartered
2 cups ice berg lettuce, chopped small
2 cups romaine lettuce, chopped small
Salt & pepper
¼ cup fresh chives, chopped superfine
Creamy Herbal Ranch Dressing (recipe follows)

Directions

The key to the perfect cobb is the uniform small chop. Your cuts must be constant to optimize flavors. Once all the items are chopped or crumbled etc to a consistent shape and size, combine the lettuces in a large bowl and mix well. Season with salt & pepper. Lay them in a shallow oblong serving dish, making sure it’s flat and even, perhaps with a slight mound at the center. Arrange the items one by one in a neat line across the dish, like stripes on a flag. Garnish with chopped chives. When ready to serve let each person grab their goods and drizzle the dressing on each salad.

Creamy Herbal Ranch Dressing
Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Fresh Thai Beef Cabbage Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound flank steak
Salt
1 fresh thai chili, sliced thin
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Zest of one lime
Juice of three limes
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh thai basil, chopped
1 tablespoon sweet chili sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 cups red cabbage, shredded
2 medium carrots, shredded
½ cup daikon radish, cut into 2-inch matchsticks
1 cup baby romaine lettuces
Black sesame seeds
Lime wedges

Directions

Season the flank steak with salt and the thai chili and let stand for about 10 minutes at room temperature. In a blender add the ginger, garlic, zest, lime juice, fresh herbs, sweet chili sauce, rice wine vinegar, and sesame oil. Blend until smooth. Add a few spoonfuls onto the meat (both sides). Preheat broiler. In a large mixing bowl toss together cabbage, carrots and daikon. Toss together with baby lettuces. On a flat baking sheet broil the flank steak (or cook on the grill) for about 5 minutes, or until desired doneness, making sure to slit halfway through. Let stand to cool a few minutes. In the meanwhile, toss together a little of the sauce with the cabbage until dressed with desired amount. Slice the beef thin and serve warm on top of cold salad. Sprinkle with sesame seeds and serve with lime wedges.

Classic Garlicky Caeser Salad

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 heads of romaine lettuce, roughly chopped
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 clove garlic, chopped
1 teaspoon freshly ground pepper
1½ teaspoons anchovy paste or 4 whole anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
13 cup extra virgin olive oil
Salt
13 cup Parmesan cheese, grated

DIRECTIONS

In a large serving bowl, place chopped romaine lettuce.

Meanwhile, to make the dressing, place all ingredients except olive oil and Parmesan cheese in a blender and puree, slowly stream in olive oil until dressing is emulsified. Mix salad with dressing and Parmesan cheese and season with salt and more black pepper. Serve.

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