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Grilled Panzanella a.k.a. Italian Bread Salad with Summer Vegetables<\/b><\/font><\/a>
Panzanella is served in Tuscany all summer long. It’s a meal in itself on a hot summer day and we can’t think of a better way to use the bounty of local produce. The substance of the salad comes from grilled bread which is tossed with lots of grilled garden vegetables and traditional Tuscan flavors of green olive oil, capers, black olives and Balsamic vinegar. The girls like serving it in hollowed out red and yellow peppers just because it looks so pretty! <\/font><\/a><\/font><\/td><\/tr>
Asparagus & Arugula Salad with Lemon Dressing and Parmesan Curls<\/b><\/font><\/a>
I love the fresh sophisticated flavors of this salad but my favorite part is the eews and aahhs that I get when I serve it with a big beautiful curl of authentic Parmigiano-Reggiano. The trick is easy. Buy an uncut chunk of fresh Parmigiano and using a sharp vegetable peeler, “peel” a thin piece of the cheese from the chunk in one motion and Viola! You’ve got a fancy restaurant Parmesan Curl! <\/font><\/a><\/font><\/td><\/tr>
Grilled Steak Salad with Garlic Dressing<\/b><\/font><\/a>
The all-American meal is a steak and a salad. Why not combine the two for a lighter and more economical version of a backyard classic. This is particularly well-suited for a lunch or party when you are looking for a one-dish menu. <\/font><\/a><\/font><\/td><\/tr>
Grilled Shrimp Caesar Salad<\/b><\/font><\/a>
This is my shrimp version of the very popular grilled chicken Caesar salad because the girls prefer shrimp to chicken! Buy the Jumbo frozen shrimp and keep in the freezer so you can be at the ready to make it for any of you last minute drop-in guests. <\/font><\/a><\/font><\/td><\/tr>
Spinach Salad with Grilled Tomatoes<\/b><\/font><\/a>
The traditional warm spinach and bacon salad is revitalized by the addition of luscious grilled grape tomatoes tumbled in Italian herbs. The flavor combinations are familiar yet out-of-this-world, and, of course, the colors are those of Christmas – making this salad a must for winter holiday entertaining. <\/font><\/a><\/font><\/td><\/tr>
Grilled Summer Tomato Salad <\/b><\/font><\/a>
The only reason that summer is my favorite season is because I can find vine-ripened tomatoes that taste like my childhood memories. When it’s not appropriate to serve an over-the-kitchen sink tomato sandwich, try this salad which is ready in minutes but “fancy” enough to serve to even your most jaded friends. <\/font><\/a><\/font><\/td><\/tr>
Grilled Squid Salad Tossed with Sorrel Oil<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Summer Corn and Sugar Snap Pea Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Fruit Salad <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Asparagus & Arugula Salad with Shaved Parmesan<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Chicken Caesar Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Popeye’s Fresh Spinach and Grilled Cherry Tomato Salad with Hot Bacon Dressing<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Refreshing Cucumber Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Luxurious Green Salad<\/b><\/font><\/a>
Have you ever noticed that a salad tastes better in France or Italy or a fancy restaurant? This always perplexed me until recently (two days ago, actually). When I lived in France, I fell in love with the “salade vert” eaten at the end of the meal, or my case as a meal despite some occasional looks of incredulity! So, when I returned to the States, I began my humble 20-year search for the perfect salade vert recipe. I took lessons in mastering a perfect vinaigrette, imported true Dijon mustard from France, bought the most tender lettuce known as Boston or Butter or the new Hydroponic lettuce and nothing got close until this accidental experiment! My favorite olive oil from Italy had just showed up in my local grocery store, so I immediately bought a bottle, and even though I really wanted to drink the fruity, green, fragrant stuff out of the bottle, I thought better of it and decided to make a simple salad so I could really taste the olive oil. I washed and dried Boston lettuce, s<\/font><\/a><\/font><\/td><\/tr>
Baby Lettuce Salad with Roasted Red Pepper Vinaigrette<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Charred Onion Salad <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Thai Chicken Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Hearts of Romaine with Blue Cheese Dressing<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Caesar Salad with Jumbo Shrimp <\/b><\/font><\/a>
Since everyone expects to top a great Caesar salad with grilled chicken, we are offering this unexpected variation: a shrimp version of the very popular Grilled Chicken Caesar Salad. It’s great for people who prefer shrimp to chicken or for those that want a change of taste! Buy the raw IQF (Individually Quick Frozen) jumbo shrimp and keep in the freezer so you can be at the ready to make it for any last minute drop-in guests or yourself!<\/font><\/a><\/font><\/td><\/tr>
Edamame and Walnut Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Rock-Star Skirt Steak with Jicama Orange Salad <\/b><\/font><\/a>
Our friend, Kirsten West was born in Bavaria but her heart is Mexican through and through. Skirt steak with Jicama Orange Salad was her most requested dish during her 15 years as a caterer and personal chef in Los Angeles. Her high-profile clientele included Mick Jagger and other well-traveled palates. The richness of the grilled skirt steak is balanced by the refreshing and crunchy Jicama Orange Salad and the very tangy fushia-colored pickled onions for a meal that spells S-A-T-I-S-F-A-C-A-T-I-O-N.<\/font><\/a><\/font><\/td><\/tr>
Grilled Watermelon Salad with Sour Orange and Mint Dressing<\/b><\/font><\/a>
Grilling the watermelon adds a smoky note that turns the watermelon from sweet to savory and the heat concentrates the flavor. Dressed with a mixture of fresh lime and fresh orange juice re-creates the sour oranges of the Caribbean and balances the sweet watermelon. Finally, the fresh mint cools the heat of the cayenne pepper and makes the grilled watermelon salad refreshing and perfect for the dog-days of summer! If you want it to be more substantial, add the sprinkle of crumbled feta for a new-wave Greek salad!<\/font><\/a><\/font><\/td><\/tr>
Tomato, Basil and Fresh Mozzarella Stacks<\/b><\/font><\/a>
This version of the popular Caprese salad is stacked high on the plate. And since the raw ingredients are the star of this dramatic presentation, it is key to use the freshest and best-quality ingredients you can find.<\/font><\/a><\/font><\/td><\/tr>
Cool Orange, Jicama and Mango Slaw<\/b><\/font><\/a>
Mango adds a cooling sweet tartness to this traditional Mexican combination of citrus and jicama. The grating of the jicama gives this cool side dish the texture of an American slaw and is a welcome change from the cabbage and mayo slaws that we eat all summer!<\/font><\/a><\/font><\/td><\/tr><\/table>');