ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE
(Asperges aux noisettees a la Vinaigrette d’Estragon)

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tbsp tarragon-white wine vinegar
4 tsp chopped fresh tarragon or 1 1/4 tsp dried
1 tsp Dijon mustard
7 tbsp hazelnut oil, walnut oil or olive oil

4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped


Pour water into a large pot to depth of 1 inch and bring to a boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to a bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead, cover and refrigerate.)

Combine shallots, vinegar, tarragon and mustard in a bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Place baby lettuces on a large platter. Arrange asparagus on top of lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

BRAISED SAVOY CABBAGE WITH CINNAMON AND ORANGE
 
One 2 1/2 pound Savoy cabbage, halved and Cored, leaves separated
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
Salt and freshly ground pepper
1 cup Chardonnay
2 cups beef stock
1 tsp finely grated orange zest
Large pinch of cinnamon
 
Bring a large pot of water to a boil.  Add the cabbage leaves and blanch for 1 minute.  Drain and cut into thin shreds.
 
In a large enameled cast-iron casserole, melt the butter in the olive oil.  Add the onion and garlic and cook over low heat until softened, about 7 minutes.  Add the cabbage and season with salt and pepper.  Cover and cook over low heat for 10 minutes, stirring a few times.  Add the wine and simmer until almost evaporated.  Add the stock, cover and simmer, stirring occasionally, until tender, 40 minutes.  Stir in the orange zest and cinnamon, season with salt and pepper and serve.

CHOPPED SALAD OF CUCUMBER, RED ONION, LEMON AND PARSLEY

1/2 seedless cucumber, cut into 1/3” dice (about 1/2 cup)
1 small red onion, cut into 1/3” dice (about 1/2 cup)
5 1/4 inch thick slices of lemon, the zest and pitch discarded and the
   fruit cut into 1/4 inch dice, plus, if desired, whole slices for garnish
1 tbsp minced fresh flat-leafed parsley leaves
2 tbsp olive oil
 
 
In a bowl combine the cucumber, the onion, the lemon and the parsley and season the mixture with salt and pepper.  Drizzle the salad with the oil, toss it gently to coat it well, and serve it garnished with the lemon slices.  Serves 2.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE

2 pounds green beans, trimmed
3 shallots, minced
2 tbsp balsamic vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese

Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

GREEN VEGETABLE SALAD WITH ORANGE-HAZELNUT DRESSING
 
20 Servings
 
1 1/2 pounds sugar snap peas, stemmed, strings removed
1 1/2 pounds green beans, cut into 1-inch long pieces
2 large broccoli bunches,stemmed, cut into florets
2 pounds asparagus, trimmed, cut into 1-inch long pieces
 
Dressing:
1 1/2 cups olive oil
2/3 cup red wine vinegar
2/3 cup orange juice
2 tbsp grated orange peel
1/2 tsp salt
3/4 cup hazelnuts, toasted, finely chopped
 
Peel (orange part only) from 1 orange, cut into thin strips
 
For Salad:  Bring large pot of salted water to a boil.  Add sugar snap peas and cook until bright green and crisp, about 1 minute.  Using slotted spoon, transfer peas to a bowl of ice water and cool.  Drain peas.  Return water in pot to a boil.  Add green beans and cook until crisp-tender, about 4 minutes.  Using slotted spoon, transfer beans to a bowl of ice water and cool.  Drain beans.  Return water in pot to a boil.  Add broccoli and asparagus and cook until crisp-tender, about 3 minutes.  Drain well.  Transfer to a bowl of ice water and cool.  Drain broccoli and asparagus thoroughly.  Combine all vegetables in a large bowl.  (Can be prepared 1 day ahead.  Cover and chill.)
 
For Dressing:  Whisk first 5 ingredients in a small bowl.  Mix in hazelnuts.
 
Pour dressing over vegetables and toss gently.  Garnish with orange peel strips and serve.

POTATOE, CUCUMBER AND DILL SALAD

2 pounds baby red potatoes, sliced
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
6 tablespoons canola oil
1/2 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Transfer to a large bowl.
Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining
1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil.
Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be
made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Mix in cucumbers. Garnish with dill sprigs.

RICE SALAD WITH SHRIMP AND MINT 

Arborio rice – Italian rice usually used for risotto – makes a delicious cold salad.  You can also use other types of white rice.
 
1 1/2 cups uncooked Arborio rice
1 bay leaf
5 peppercorns
1 tsp white wine vinegar
1/4 pound medium shrimp, peeled and deveined
1 cucumber, peeled, seeded and diced
Juice and zest of 2 lemons
1/4 cup chopped fresh mint
6 tbsp extra virgin olive oil
Salt and freshly ground pepper
 
Bring a medium pot of lightly salted water to a boil.  Add rice and cook at a steady simmer, uncovered, until tender, about 20 minutes.  Drain and rinse with cold water.  Set aside.
 
Combine bay leaf, peppercorns and vinegar in a medium saucepan and fill with water.  Bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
 
Add shrimp and cook at a bare simmer until opaque, about 1 minute.  Drain and cool.  Cut into bit sized pieces.
 
Combine the rice, shrimp, cucumber, lemon zest and mint in a bowl.  Whisk together lemon juice and olive oil and pour over salad.  Season with salt and pepper and mix well.  Chill until ready to serve.

SPICY THAI BEEF SALAD

6 tbsp fresh lime juice
5 tbsp asian fish sauce
2 chilies, minced
1 tsp sugar
1/2 pound thinly sliced rare beef
5 small scallions, cut into 1-inch
3 medium shallots, thinly sliced
1 medium tomatoe, halved and sliced
1 cup thinly sliced peeled cucumber
1/2 cup chopped celery leaves

In a large bowl, mix the lime juice, fish sauce, chilies and sugar; stir to dissolve the sugar.  Add the beef, scallions, shallots, tomatoe, cucumber and celery leaves.  Toss gently and serve.

SWEET ONION, TOMATO AND MOZZARELLA SALAD

6 to 8 Servings

1 large sweet onion (such as Vidalia) sliced
3 red tomatoes, sliced
3 yellow tomatoes, sliced
1 pound fresh mozzarella cheese in water, drained, sliced into rounds
1/2 cup thinly sliced fresh basil leaves
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Tiny tomatoes (optional)


Arrange onion slices on large platter. Top with red and yellow tomatoes, then mozzarella. Sprinkle with basil. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Garnish with tiny tomatoes, if desired. Serve at room temperature within 2 hours.

THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE

Salad:
1 medium Napa cabbage, cored and fine julienne
1/2 medium green cabbage, cored and fine julienne
1/2 medium red cabbage, cored and fine julienne
2 carrots, peeled and fine julienne
1 bunch mint leaves, picked
1 bunch Thai basil leaves, picked
1 bunch cilantro leaves, picked

Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.

Vinaigrette:
2 cups canola oil
3 large shallots, peeled and finely sliced
2 stalks lemongrass, white part only, minced
2 to 3 Thai bird chiles, de-stemmed, minced
2 tablespoons fish sauce
1/2 cup fresh lime juice
1/2 cup rice wine vinegar
2 tablespoons sesame oil
Salt and freshly ground black pepper, to taste
1/4 cup toasted sesame seeds, to garnish

In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.

Thai beef:
2 choice sirloins (8 to 9 ounces each), or similar cut of beef
2 jalapenos chiles, roughly chopped
2 serrano chiles, roughly chopped
1 tablespoon sambal
4 large shallots, peeled and roughly chopped
4 garlic cloves
3 tablespoons honey
2 cups soy sauce
1 cup rice wine vinegar
Salt and freshly ground black pepper, to taste

Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.

Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.

Plating
On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

TOMATO SALAD WITH ARUGULA AND ROASTED SWEET ONIONS
Insalata di pomodori e cipolle dolci

Vinaigrette

1 shallot, minced
1 clove garlic, finely minced
2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

4 large ripe tomatoes
2 medium onions, Spanish or red, skin on
1 clove garlic, thinly sliced
2 bay leaves
1 tsp chopped fresh parsley
1 tsp chopped fresh oregano
kosher salt
1 tbsp balsamic vinegar
2 heads arugula

Preheat the oven to 400F.

To make the vinaigrette, in a small bowl, whisk together the shallot, garlic, vinegar, oil and salt and pepper to taste

Core the tomatoes and slice 1/4 inch thick. Arrange in a bowl and drizzle with half of the vinaigrette. Refrigerate for 1 hour.

Cut each onion into 8 wedges. Sprinkle with the garlic, herbs, and salt and pepper to taste and drizzle evenly with balsamic vinegar. Place in the preheated oven and roast for 8-10 minutes, until lightly caramelized and barely tender. Remove from the oven and let cool.

Wash the arugula thoroughly. Just before serving, toss with half the remaining vinaigrette. Arrange the arugula, roasted onions and tomatoes on a platter and spoon over a bit of the remaining vinaigrette.

Serves 4.

TOMATO SALAD WITH GRILLED GREENS AND STILTON

3 tbsp pine nuts
1 1/2 pounds medium yellow tomatoes, thinly sliced
1 1/2 pounds medium red tomatoes, thinly sliced
3 tbsp Meyer lemon-flavored olive oil or extra virgin oil
mixed with 2 tsp fresh lemon juice
Salt and freshly ground pepper
1 cup purple basil sprigs, plus 1 tbsp finely shredded leaves
1 cup green basil sprigs, plus 1 tbsp finely shredded leaves
1 tbsp finely chopped chives
1/2 cup light olive oil
2 tbsp fresh lemon juice
1 large bunch watercress (about 6 ounces) tough stems discarded
1 cup (packed) baby spinach leaves
1 cup (packed) tender arugula, tough stems discarded
1/2 cup crumbled Stilton cheese (2 ounces)

Preheat oven to 350 degrees. Spread the pine nuts on a tray and toast for 7 minutes or until lightly brown. Arrange the tomato slices in a ring, alternating yellow and red slices, on each of 6 large plates. Drizzle with the lemon-flavored olive oil and season with salt and pepper. Scatter the shredded basil and chopped chives on top.

Heat a large cast-iron skillet. In a bowl, whisk the light olive oil with the lemon juice and a generous pinch each of salt and pepper. Add the basil sprigs and watercress; toss well. Add the dressed greens to the skillet and cook over moderately high heat, tossing frequently, until charred and lightly wilted, 2 minutes.

Return the greens to the bowl, add the spinach and arugula and toss until wilted. Add the Stilton and pine nuts, season with salt and pepper and toss. Mound the salad in the centers of the plates and serve.

Serves 6.

WHITE SALAD

Hazelnut oil has a subtle, nutty flavour that is perfect with vegetables. You can also use walnut oil or extra-virgin olive oil.

1 small heat frisee or escarole
2 large heads Belgian endive
1 bulb fennel
1 leek, split lengthwise and thoroughly washed
1 stalk celery
1/2 cup whole hazelnuts
2 tbsp white wine vinegar
1/2 tsp Dijon mustard
Salt and freshly ground pepper
6 tbsp hazelnut oil

Tear frisee into medium pieces. Separate endive leaves. Quarter fennel bulb and slice as thinly as possible, using a mandoline or vegetable slicer. Slice one half of leek thinly crosswise, reserving other half for another use. Peel celery and slice paper thin on the diagnal. Refrigerate vegetables in covered bowls until ready to use.

Toast hazelnuts at 350 degrees until skins blister and they give off a nutty aroma. Wrap in a clean kitchen towel and, when cool enough to handle, rub off skins. Set aside to cool completely.

Whisk together vinegar, mustard and salt and pepper to taste. Slowly add the oil.

Toss each vegetable separately with a little dressing and arrange on cold plates. Crush hazelnuts lightly with the back of a knife and sprinkle over each salad. Serve immediately.

WILTED CUCUMBER SALAD

4 seedless cucumbers (about 3 1/2 pounds) the skin scored lengthwise with a fork
and the cucumbers sliced very thin
4 tsp salt
1/4 cup fresh lime juice
a 4 inch long fresh hot red or green chili, seeded and minced
(wear rubber gloves)

In a large bowl, toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1 pound can, for 30 minutes. In the bowl, toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.