Catalan Mixed Green Salad with Citrus Vinaigrette

Posted on October 29, 2013 by Mary Moore
Catalan Mixed Green Salad
Serves 10
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. Salad
  2. 2 bags of mixed greens or the equivalent in fresh mixed greens
  3. 1 red pepper, roasted, peeled, seeded and julienned
  4. 1 can hearts of palm, sliced ½ in thick
  5. 1 red onion, thinly sliced in quarters
  6. 1 cup almond slices or slivers, toasted
  7. 2 oranges, segmented
  8. 8 oz goat cheese, crumbled
  9. Citrus Vinaigrette
  10. ¼ cup orange juice, fresh squeezed
  11. 1 Tbsp lemon juice, fresh squeezed
  12. ¼ cup red zinfandel vinegar
  13. salt
  14. pepper
  15. 1 – 1 ½ cups extra virgin olive oil
Instructions
  1. Salad - Wash and dry greens.
  2. Arrange in a chilled bowl.
  3. Top artfully with remaining ingredients.
  4. Pour the vinaigrette over the salad.
  5. Vinaigrette - Place all ingredients except the olive oil in a stainless steel or glass bowl. Whisk to combine.
  6. Slowly whisk in the olive oil until combined.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Grilled Caesar Salad

Posted on October 29, 2013 by Mary Moore
Grilled Caesar Salad
Serves 4
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. Croutons - 1 boule day old bread
  2. 4 Tbsp. olive oil
  3. 4 Tbsp. butter
  4. dried oregano
  5. dried basil
  6. garlic, minced
  7. Dressing - 1 oz. Anchovy Paste
  8. 1 Tbsp. Mustard
  9. 1 Tbsp. peeled garlic
  10. 1 Tbsp. Worcestershire
  11. ¼ cup red-wine vinegar
  12. 1 tsp. fresh ground black pepper
  13. ½ cup fresh squeezed lemon juice
  14. ½ tsp. Tabasco
  15. 1 ½ cups olive oil
  16. Salad - 2 heads Romaine Lettuce, washed, dried, cut into quarters lengthwise
  17. Olive oil
  18. Fresh parmesan cheese
Instructions
  1. Croutons - Cut the crust off of the bread. Cut the bread into 1” cubes or preferred size. Place in bowl.
  2. Melt butter in saucepan. Turn off heat. Mix in olive oil. Pour mixture over cubes and gently toss until covered.
  3. Place cubes evenly on a sheet pan, sprinkle with oregano, basil and garlic. Place in 350* oven until lightly browned.
  4. Dressing - Combine all ingredients except oil in a food processor.
  5. Gradually incorporate the oil in a fine stream.
  6. Adjust the seasonings as needed, serve at once or refrigerate.
  7. Salad - Drizzle lettuce quarters lightly with olive oil.
  8. Grill until slightly charred.
  9. Place on a large plate, drizzle with Caesar dressing, top with freshly shaved parmesan cheese and croutons
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Butternut Squash, Leek and Apple Gratin

Posted on October 29, 2013 by Mary Moore
Butternut Squash, Leek & Apple Gratin
Serves 8
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand)
  2. 4 large leeks, whites only, cut in half lengthwise, slice into ¼” half-moons, rinse well
  3. 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand)
  4. 8 – 10 fresh sage leaves, washed, dried thoroughly and sliced thinly
  5. 1 Tbsp butter
  6. ¼ - 1/3 cup sherry
  7. Salt and pepper to taste
  8. 1 cup gruyere cheese, grated
  9. 1 cup heavy cream
  10. More butter for preparing the baking dish
Instructions
  1. Sauté the sliced leeks in butter with salt and pepper until tender. Add sherry and sliced sage leaves, cook until thickened.
  2. Prepare a 9x13ish baking dish with butter and preheat your oven to 400*F.
  3. Layer butternut squash on top of butter in dish, sprinkle a little salt and freshly ground pepper on each layer.
  4. Layer the sautéed leeks on top.
  5. Layer ½ cup gruyere cheese on top.
  6. Pour the heavy cream over the entire dish.
  7. Layer the apple slices on top.
  8. Cover with foil and bake 40 – 50 minutes.
  9. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes.
  10. Allow to cool slightly, serve.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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