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MAIN COURSE SALADS

Recipes

Calamari Salad

Hearts of Palm Salad

Tomato Salad on Grilled Eggplant

White Bean Salad with Tomato Vinaigrette

Shrimp and Orange Salad

Escarole Salad with Melon and Prosciutto

Panzanella - Bread Salad

Green Bean, Potato, and Tuna Salad

Seafood Rice Salad

TRY OUR NEW SEAFOOD SALAD RECIPE

Mediterranean Salad with Goat Cheese Rounds

Sliced Tomato and Mozzarella Salad with Basil Vinaigrette

CALAMARI SALAD   (Serves 4-6)

2 lbs. squid, cleaned

2 garlic cloves, minced

3 oz. olive oil

3 oz. lemon juice

1 TB. dried oregano

1 TB. dried basil

Black pepper

5-6 Romaine lettuce leaves, torn into bite-size pieces

1 large red onion, cut into large chunks

2 celery stalks, sliced

Optional: grated Parmesan cheese

Cut the squid bodies into rings and quarter the tentacles.

Cook the squid in boiling water 2-3 minutes.  Drain and rinse to cool.

Put the squid into a large bowl.

Whisk together the garlic, oil, lemon juice, oregano, basil, and pepper.

Pour the mixture over the calamari and mix well.  Cover and refrigerate 1-2 hours.

The longer the calamari sits in the dressing the stronger the flavor will be.

When ready to serve, place the lettuce, onions, and celery in a serving dish.

Pour calamari and dressing over.  Mix to combine and serve.

Sprinkle individual servings with Parmesan cheese, if desired.

HEARTS OF PALM SALAD   (Serves 2)

1 (14 oz) can hearts of palm, sliced

7-8 inner leaves of Romaine lettuce

1 tomato, cut into wedges

5-6 strips of roasted red pepper

1/4 cup crumbled Gorgonzola cheese

Dressing (recipe follows)

Arrange hearts of palm, lettuce, tomato, and red pepper attractively on a serving platter.

Chill salad well in the refrigerator before serving.

When ready to serve, drizzle the dressing over the salad and garnish with the crumbled cheese.

Dressing:

1 TB. olive oil

1 TB. red wine vinegar

1 TB. lemon juice

5 TB. chicken broth

Salt and pepper

Whisk dressing ingredients together well.

TOMATO SALAD ON GRILLED EGGPLANT   (Serves 4)

1 large eggplant

Olive oil

Salt and pepper

1-1/2 cups chopped ripe tomatoes

1 shallot, finely chopped

1 TB. capers

3 TB. fresh basil, thinly sliced

1 TB. olive oil

1 tsp. red wine vinegar

8 slices fresh mozzarella cheese

Slice the eggplant into 8 rounds, 1/2-inch thick.

Brush both sides with oil and grill until tender and brown, about 5 minutes per side.

Season the eggplant with salt and pepper.

Arrange 2 eggplant slices on 4 serving plates.

Combine the tomatoes, shallots, capers, basil, oil, vinegar, and black pepper.

Place a slice of mozzarella on each slice of eggplant.

Spoon the tomatoes over and serve.

WHITE BEAN SALAD WITH TOMATO VINAIGRETTE  (Serves 4-6)

2 (15 oz) cans cannellini beans, drained and rinsed

3 scallions, thinly sliced

10-12 fresh basil leaves, thinly sliced

Tomato vinaigrette (recipe follows)

Romaine lettuce or mixed greens

1/3 cup chopped black olives

2 hard-boiled eggs, chopped

Put the beans, scallions, and basil in a large bowl.

Pour the vinaigrette over and mix gently.

Place the lettuce leaves on a serving platter.

Mound the beans in the middle.

Garnish around the beans with the chopped olives and eggs.

Tomato Vinaigrette:

1 garlic clove, minced

1 shallot, minced

2 TB. red wine vinegar

2 TB. balsamic vinegar

6 TB. olive oil

Learn more about Tomatoes

3 plum tomatoes, diced

Salt and pepper

Whisk together all the ingredients in a small bowl.

SHRIMP AND ORANGE SALAD  (Serves 4)

20 large shrimp, cleaned and cooked

4 oranges, peeled, seeded, and chopped

2 TB. balsamic vinegar

2 TB. olive oil

2 TB. chopped fresh basil

Salt and pepper

4 cups mixed greens

Combine shrimp, oranges, vinegar, oil, basil, salt and pepper.

Divide greens among individual plates.

Top with shrimp mixture. Each plate should get 5 shrimp.  Serve.

ESCAROLE SALAD WITH MELON AND PROSCIUTTO  (Serves 4)

1 head escarole, torn into bite-size pieces

4-5 leaves fresh mint, thinly sliced

1 TB. lemon juice

Salt and pepper

1 tsp. Dijon mustard

1/4 cup olive oil

16 (1-inch) wedges cantaloupe

16 slices prosciutto, thinly sliced

3/4 cup Kalamata olives

Combine escarole and mint in a bowl, cover, and refrigerate.

In a small bowl, whisk together the lemon juice, salt and pepper, mustard, and olive oil.  Set aside.

Wrap a slice of prosciutto around each melon wedge.

Pour the dressing over the chilled escarole and toss well.

Divide the escarole among 4 serving dishes.

Arrange the 4 melon wedges over the escarole on each plate.

Scatter the olives over and serve.

PANZANELLA - BREAD SALAD (Serves 4-6)

1 garlic clove

2-3 anchovy fillets

1 TB. capers, rinsed

1/4 red or yellow bell pepper, diced into small cubes

Salt

1/4 cup olive oil

1 TB. red wine vinegar

2 cups firm Italian bread, trimmed of crust and cut into 1/2-inch cubes

3 ripe tomatoes, seeded and diced into small cubes

1 cucumber, peeled, seeded, and diced into small cubes

1/2 medium onion, sliced into thin rings

Black pepper

Mash the garlic, anchovies, and capers to a pulp.

In a bowl, combine the anchovy mixture with the bell pepper, salt, olive oil, and vinegar.

Toast the bread cubes under a broiler until lightly golden.

Add the bread to the mixture in the bowl.

Puree 1 of the tomatoes in a food processor.

Add the puree to the mixture, toss gently, and allow to sit for 15 minutes.

Add the diced tomatoes, cucumber, onion, and pepper.

Toss gently and serve.

GREEN BEAN, POTATO, AND TUNA SALAD   (Serves 4)

6-7 small red potatoes, sliced 1/4-inch thick

3 cups fresh green beans, cut into 3-inch lengths

1/2 cup roasted red pepper

1/4 cup diced red onion

2 TB. fresh basil, finely chopped

1 TB. lemon juice

Salt and pepper

3 TB. olive oil

2 cans (6-1/2 oz) tuna in olive oil, drained

Cook potatoes in boiling water 5-6 minutes.

Remove potatoes from water and add the green beans.  Cook beans 4-5 minutes until just tender.

Rinse potatoes and beans to chill.  Place in a large bowl.

Add the red pepper, onion, basil, lemon juice, salt, pepper, and olive oil.

Toss gently to distribute ingredients evenly.

Transfer the salad to a serving dish and mound the tuna in the center.  Serve.

SEAFOOD RICE SALAD  (Serves 6)

10 mussels

10 little neck clams

1 squid, cleaned

1/2 medium carrot, peeled

3 TB. butter

2-1/2 cups white rice

2-1/2 cups water

1 tsp. salt

10 large shrimp, cooked and finely chopped

1 (6 oz) can tuna packed in olive oil, finely chopped with oil

2 canned hearts of palm, chopped

1 TB. fresh parsley, chopped

3 TB. olive oil

Salt and pepper

Cook the mussels and clams with 1/2-inch of water in a covered saucepan until they open, about 5-6 minutes.

Remove them from the pan and allow to cool.  Reserve 4 mussels and 4 clams in their shells for garnish.

Finely chop the remaining mussels and clams and set aside.

Put the squid in the same pan and cook 3-4 minutes until firm. Allow to cool and finely chop. Add to clam mixture.

Cook the carrot covered with water in a small pan about 10 minutes or until crisp tender.  Remove and chop.

Melt the butter in a 4-quart saucepan over medium-high heat.  Add the rice and sauté for 3 minutes.

Add the water and salt.  Reduce the heat to low, cover, and cook for 15 minutes.

Check to see if the rice is tender and all the water is absorbed.

If it isn't, continue to cook adding more water if necessary.

Transfer the rice to a large baking sheet, spreading it out to allow it to cool.

When the rice is completely cooled, add it to the mussel mixture.

Add the shrimp, tuna, carrot, hearts of palm, parsley, and olive oil.  Salt and pepper to taste.

Arrange on a serving platter and garnish with reserved mussels and clams.  Serve.

MEDITERRANEAN SALAD WITH GOAT CHEESE COINS  (Serves 2)

1 head Bibb lettuce, torn into bite-size pieces

1 ripe tomato, cut into wedges

4 slices goat cheese, cut into rounds 1/2-inch thick

Olive oil

3 TB. Italian-seasoned breadcrumbs

Mediterranean dressing  (recipe follows)

Arrange lettuce and tomato on 2 serving plates.  Chill in refrigerator.

Brush all sides of the goat cheese rounds with olive oil then coat with breadcrumbs.

Place cheese on a metal pan and broil about 2 minutes per side or until lightly golden.

Alternately, the cheese can be browned in a lightly greased fry pan over medium heat.

Remove salad plates from the refrigerator and drizzle with some of the dressing.  Toss gently.

Place 2 cheese rounds on each of the chilled plates of salad.  Serve immediately.

Mediterranean Dressing:

2 TB. white wine vinegar

1/8 tsp. salt

Pepper to taste

5 TB. walnut oil

3 TB. vegetable oil

Whisk all ingredients together to blend well.

SLICED TOMATOES AND MOZZARELLA WITH BASIL VINAIGRETTE  (Serves 6)

1 head Romaine lettuce, torn into bite-size pieces

4 ripe tomatoes, cut into 1/2-inch thick slices

8 oz. fresh mozzarella, cut into slices

1 small red onion, cut into slices

Basil vinaigrette (recipe follows)

Spread lettuce on a large serving platter.

Arrange tomatoes, cheese, and onions attractively over top.

Drizzle basil vinaigrette over and serve immediately.

Basil Vinaigrette (this is best made in a food processor):

1 large garlic clove

1/4 cup grated Parmesan cheese

10-12 fresh basil leaves

1/4 cup fresh parsley leaves

1 tsp. salt

1 tsp. sugar

Pepper to taste

1/3 cup olive oil

2 TB. red wine vinegar

With food processor running, drop garlic clove through the feed tube.

Add cheese, basil, parsley, salt, sugar, and pepper.

Process about 10 seconds until all the ingredients are finely chopped.

Combine the oil and vinegar.  With the machine running, slowly pour through the feed tube.

The mixture will combine very quickly.  It should be slightly thick and coarse.

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