Ingredients

Grilled Artichoke Hearts, see below
Zucchini, grill, dice
Pepperoncinis, slice
Roasted Bell Peppers, dice
Parmesan, shred with peeler
Arugula

Dressing

Shallot, mince
Garlic, mince
Parmesan, zest
SnP
Country Dijon
Lemon Thyme, chop
Pepperoncini, juice / brine
Lemon, zest and juice
Tabasco
Worcestershire
Evoo
———–
Creme Fraiche

Artichoke Instructions:

• Make Dressing – combine all ingredients except Creme Fraiche
• Cut top 3rd off artichoke
• Boil in salted boiling water
• Remove artichokes when outer leave barley pulls off. Artichoke should barley be tender; not soft.
• Clean Heart – remove outer leaves and choke
• Quarter
• Marinate in Dressing (without Creme Fraiche) for at least 30min
• Grill Hearts

Ingredients

Persimmon, dice
Tomato, dice
Green Onion, green parts, slice
Radish, quarter, salt n lime juice n zest
Cucumber, dice, salve pits, roast
Pepitas, roast
Cilantro, rouch chop
Baby Romaine

Dressing

Lime, zest and juice
Green Onion, white parts, minced
Honey
Cumin powder
Coriander powder
Pumpkin Oil
Evoo
SnP

Ingredients

Asparagus, slice thin on bias, toss with salt and lemon juice, marinate
Artichoke Hearts, large dice
Parmesan, shave
Leeks, slice, toss with corn starch and fry, drain on paper towel
Red leaf lettuce
Arugula

Dressing

Lemon Juice and Zest
Dijon
Garlic
Shallot, mince
Parsley
Evoo
SnP

Ingredients

Grapefruit, segment
Avocado, dice
Red Onion, slice marinate in lime juice and water, chop
Dry Roasted Pepitas
Basil, chiffonade
Mixed Greens

Dressing

-Reduce-
Grapefruit Juice
Agave
-Whisk-
Evoo
SnP

Ingredients

Roasted Salted Pepitas
Green Beans, roast, chop
Tomato, dice
Gorgonzola Cheese
Basil, chiffonade
Mixed Italian Greens

Dressing

Garlic, mince
Lemon, zest and juice
Red Wine Vin
Country Dijon
Cholula (hot sauce)
Shallot, minced
Parsley, chopped
Olive tapenade
Evoo
SnP

Ingredients

Orange Bell Pepper, slice
Cucumber, slice
Celery, slice
Sunflower Seed
Tangelo, segment
Red Leaf Lettuce
Assortment of Sprouts, I used broccoli, onion, bean, and pea

Dressing

Garlic Clove
Red onion
Oregano Leaves
Parsley Leaves
Basil Leaves
Country Dijon
Lime Juice
Champagne Vin
Evoo
Grapeseed Oil
SnP

Combine all dressing ingredients in a food possessor.

Ingredients

Zucchini, dice, roast
Rutabaga, dice, roast
Green Onion, green parts, slice
Tomato, dice
Jalapeño Jack Cheese, shred
Spicy Salad Greens Mix

Dressing

Red Bell Pepper, roast
Garlic Clove
Jalapeño
Green Onion, white parts
Sherry Vin
Agave Nectar
SnP
Evoo

Combine all dressing ingredients in a food processor

This is a great salad! The dressing and the citrus play very well against the bitter greens, along withe smoke fish. I highly recommend trying this one out.

Ingredients

*Smoked Salmon
Tangerine, segment
Fennel, sliced
Asparagus, steam and slice
Endive, slice
Ridicchio, slice
Escarole, chop
Romaine, chop
Chives, slice

Dressing

In a food processor add the following
Jalapeño, chop
Garlic, chop
Ginger, dice
Shallot
Basil
Parsley
Soy sauce
Honey
Sriracha
Lime juice
Orange or Tangerine Juice
Grapeseed Oil
Evoo
SnP

*Smoking is super easy, esp fish, and SO worth the minimal effort to make it happen. Go buy yourself a smoker box, some poultry style wood chips, or whatever you like. Soak for 30 min in white wine (optional) and water. Place on/in heat source in a grill. Once it smokes, add seasoned protein (fish) and cover. I’ll put a aluminum hotel pan or pie pan over the protein to intensify the smoke on the protein. Smoke until done.

I season the salmon with this great “23 Blend Salmon Seasoning” I get at Whole Foods Market.

Ingredients

Pepitas (pumpkin seeds), roasted and salted
Strawberries, quarter
Tomato, diced
Cotija Cheese, crumble
Cauliflower, roast with pumpkin oil
Zucchini, dice, roast
Avocado, dice
Red Leaf Lettuce
Romaine

Dressing

*Chipotle Strawberry Coulis
Sour Cream
Lime Juice
Grapeseed Oil
SnP

*In a saucepan,
add
quartered strawberries
chipotle pepper, minced
Mirin
Cook on med-low heat
until strawberries “melt”
Strain through a fine mesh strainer

Ingredients

Zucchini, small dice, roast
Butternut Squash, small dice, roast
Hazelnuts, last
Avocado, dice
Green Onions, green parts slice on bias
Cotija Cheese, crumble
Red Leaf Lettuce

Dressing

Green Onions, white parts only, mince
Ginger, mince
SnP
Apple Cider Vin
–Bloom–
Country Dijon Mustard
Hazelnut Oil
Evoo

Ingredients

Carrot, shredded
Orange & Red Bell Pepper, diced
Celery, diced
Barolo Salami, diced
White Cheddar, diced
Radish, Quartered and sliced
Avocado, diced
Butter Lettuce, chopped
Dressing

Garlic, minced
Shallot, fine dice
Dijon
Lemon Juice
Dried Oregano
Red Wine Vin
EVOO
SnP

This salad came about from me trying to use up the rest of the produce in my fridge at the end of the week. I had some brussel sprouts and decided to put them in a food processor and use that as a base. Knowing that brussel sprouts go well with bacon and pecans, I decided to add that to the salad. Also, brussel sprouts like sweetness; so I made a sweet n’ savory dressing. I don’t necessarily recommend making this salad as is, but it gives you an idea of the limitless possibilities with salads.

Ingredients

Pecans, dry roasted and chopped
Bacon, sliced and sautéed
Brussel Sprouts, processed until finely shredded
Mushrooms, processed until fine bits
Red Bell Pepper, diced
Red Onion, diced
Parsley, chopped
Green Beans, blanched & shocked, sliced
Carrots, shredded
Diakon, shredded
Butter Lettuce, chopped

Dressing

Shallot
Garlic Clove
Thyme, chopped
Champagne Vin
Dijon Mustard
Agave Nectar
Cherry Balsamic
Evoo
SnP

Ingredients

Pineapple, diced
Carrots and Daikon, sliced, pickled
Sugar Snap Peas, pickled, sliced
Cucumber, diced
Orange Bell Pepper, diced
Sesame Seeds
Romaine Lettuce, rough chop

Dressing

Jalapeño, diced
Lime Juice
Pickling liquid
Grapeseed Oil
SnP

Pickling
1T Salt
1T Sugar
1C Coconut Vin (white distiller is fine, experiment with what you have)
Heat until salt and sugar dissolve
Remove from heat and add
4 Garlic Clove, sliced
1 Anaheim Chili, diced
1/2C Cold Water
Pour over ingredients ( sugar snap peas, carrots, and daikon )
Allow to pickle for at least 3 hours or overnight. Depending on how thick you sliced the carrot and daikon, and how hot the solution is when you added the ingredients, will determine how fast the pickling will occur.
Strain and Wash of pickling solution.

Ingredients

Mushrooms, sliced
Orange Bell Pepper, diced
Celery, diced
Tomatoe, diced
Olives (Green, Nicoise, Kalamata), quartered
Green Beans, blanched & shocked, sliced
Butter Lettuce
Basil, chiffonade
Parsley, shopped

Dressing

Garlic Cloves
Shallot
Rosemary
Parsley
Oregano
Basil
Sun Dried Tomatoes, diced
Balsamic Vin
Sherry Vin
Red Wine Vin
Lemon Juice
Evoo
SnP

Combine all ingredients into a food prosessor. Start with the aromatics, then the herbs, then the tomatoes, then the vinegars and evoo.

Ingredients

Butternut Squash, diced and roasted with ancho chili powder
Pepitas, roasted
Carrots, shredded
Fennel, diced
Avocado, diced
Green Onion, green parts sliced
Mixed Greens

Dressing

Garlic, minced
Green Onion, white parts minced
Anaheim Chili, minced
Lime juice
Rice Wine Vin
Grapeseed Oil
Evoo
SnP

Ingredients

Red bell pepper, roasted
Poblano chili, roasted
Bacon, chopped and sautéed, reserve fat
Red onion, sliced, sautéed in bacon fat until brown and crisp
Brussel Sprouts, quartered and roasted with hot bacon fat
Zucchini, grilled and sliced
Romaine Hearts, quartered and tossed with evoo and snp, grilled, then chopped

Dressing

Garlic cloves, minced
Lemon zest and juice
Mayonnaise
Evoo
SnP

Ingredients

Carrot, shredded
Asian Pear, julienne
Cucumber, sliced
Mandarin Oranges
Almonds, dry roasted
Red Onion, sliced, marinated in lime zest and juice, then chopped
Mint, chiffonade
Watercress
Baby Romaine

Dressing

Lime Juice
Pear vin
Mint, chiffonade
Mayonnaise
Grapeseed Oil
SnP

Ingredients

Cauliflower Florets, roasted
Carrots, shredded
Mushrooms, sliced
Bel Pepper (I used orange), diced
White radish, sliced
Cherry tomatoes, quartered
Amish Blue Cheese (or other dry blue), Finley crumbled
Parsley, chopped
Butter Lettuce, chopped

Dressing

Garlic Clove, minced
Shallot, minced
Lemon, juice
Balsamic, vin
Dijon Mustard
SnP
Parsley, chopped
Thyme, chopped
Evoo (I also used some Tuscan herb evoo and basil evoo I had)

This salad is bursting with a bold flavor; which comes from the flavor variety of the ingredients.

Ingredients

Carrot, shredded
Habanero Jack Cheese, shredded
Cherry Tomatoes, sliced
Cucumber, peeled, diced, salted, draine
Blood Orange, segments (any orange will do)
Zuchini, grilled, diced
Red Bell Pepper, roasted, diced
Pistachios
Avocado, diced
Romaine, rough chop
Red Leaf, rough chop

Dressing

Garlic Cloove
Green Onion
Lime, juice
Lemon, juice
Blood Orange, juice
Dijon Mustard
Diced Roasted Red Bell Pepper
Fresh Basil
Fresh Oregano
Fresh Parsely
Evoo
SnP

Dressing
Combine all ingredients in a food processor, and run until emulsified and herbs are fine.

For an entree, I added a bit of this dressing to puréed mango, with a touch of hazelnut oil, to make a mango emulsion; which I served with a curry seasoned broiled salmon.

Ingredients

Fennel, diced and marinated in Blood Orange juice (strain and reserve liquid)
Red onion, marinated in Lime zest and juice (strain and reserve liquid)
Hearts of Palm, sliced and quartered
Strawberries, sliced
Pepitas, roasted
Avocado, diced
Mixed greens

Dressing

Reserved liquids, from onion and fennel
Honey
Champagne Vin
Evoo
SnP

Reduce reserve liquids with honey by half over medium heat. Whisk in Champagne Vin, Evoo, SnP

Ingredients

Orange, segments
Beets, roasted whole, peeled and diced
Candied Pecans (Balsamic, honey, cinnamon, cardamom, coriander, allspice, nutmeg, SnP, orange zest)
Goat Cheese, balled

Dressing

Shallots, minced
Orange juice
Sherry Vin
Evoo
SnP

I have a small orange grove at work and they are covered in blossoms right now. When I picked the remaining oranges some of the blossoms shook off. It pained me to think that that they could’ve been whole oranges; so I just couldn’t let them go to waste. I used them in the salad and they added a light orange perfumey tartness, which made this salad unique. If you are unable to use fresh orange blossoms you can buy Orange Blossom Water at the market and add that to the dressing.

Ingredients

Orange, segments, juice reserved
Green Onion, green parts sliced
Fennel bulb, sliced
Pistachios, rough chop
Avocado, diced
Fresh Orange Blossoms (optional)
Green and Red Leaf Lettuce

Dressing

Orange Juice
Orange Blossom Water (optional if not using fresh blossoms)
Green Onion, white and parts minced
Agave Nectar
Rice Wine Vin
Evoo
SnP

Ingredients

Raspberries
Strawberries, sliced
Tangelo, segmented (reserve any juice)
Goat Cheese Balls (Tangelo zest, fresh thyme, dried herbs de provence, snp)
Walnuts, soaked and dry roasted
Mixed Greens

Dressing

Raspberry Couli (cook raspberries with sugar and a dash of water over medium heat until raspberries fall apart. Press through a mesh strainer and add the reamaining ingredients)
Lemon, zest and juice
Tangelo juice
Thyme, chopped
Champagne vin
Evoo
SnP

I really love this salad! There’s a unique play of flavors going on here. The sweetness of the tangelo plays off nicely with the subtle sweetness of the peppers and the artichokes. The acidity of the tangelo works well with the all the ingredients, especially the arugula; and the salty prosciutto balances it all out. I hope you give this one a try, it’s worth the effort.

Ingredients

Red and Yellow Bell Peppers, roasted, skin removed and sliced
Artichokes, cleaned (cut off to 2/3 of leaves and remove tough outer leaves down to yellow)
Prosciutto, crisped in oven and broken into pieces
Tangelo (tangerine can be substituted), segmented and extra juice reserved
Arugula

dressing

Tangelo, juice, reduced by half
Shallots, minced
Agave Nectar
Rice Wine Vin
Evoo
SnP

Notes

Artichokes
After you clean them, boil the hearts whole in salted water with lemon and peppercorns. They are done when a knife barely slides into the center with ease. Remove and shock in an ice bath. Slice in half and remove choke. Then slice into 1/2″ pieces. Toss with salt (depends on how salted your water was) and Tengelo juice.

Ingredients

Ruby Red Grapefruit, segments
Avocado, diced
Fennel, diced
Pepitas, roasted
Pickled Red Bell Pepper and Red Onion, diced (see below)
Mixed Greens
Basil, chiffonade

Dressing
Ruby Red Grapefruit, juice
tt Agave nectar
Rice Wine Vin
Evoo
SnP

Reduced Juice of 1 Grapefruit with agave nectar by 2/3. Cool and whisk in vinaigrette and oil; season.

Pickled Bell Pepper and Red Onion
In a saucepan make a brine with 1 tsp of sugar, 1 tsp salt, 1/4 rice win vin and 2T of water. Heat over medium heat and whisk until salt and sugar is devolved. Add zest and juice of one lime. Pour solution over julienned vegetables. Allow to sit for at least 1 1/2 hrs. Red onions will begin loose their white and become light pink.

Ingredients

Parsley leaves
Celery leaves (from the tops and inner stalks)
Cauliflower, shaved on a Mandolin
Celery stalk, sliced
Fennel, diced
Chives, diced
Lemon, zest

Arugula
Pear (I used bartlett), julienne
Blue Cheese (I used Salemville Amish blue and Gorgonzola)
Walnuts, roasted and chopped

Dressing

Dijon
Lemon juice
Walnut oil
Evoo (optional, use to dilute the walnut oil if too strong)
SnP

Toss first 7 ingredients in a bowl with the dressing, up to an hour before service. Toss in remaining 4 ingredients at time of service. Add more dressing and/or lemon juice if desired.

This is a variation on a recipe I found in Feb 2012 Bon Appetite

Ingredients

Pine Nuts, roasted
Fennel, diced
Orange Bell pepper, diced
Carrot, diced
Broccoli florets, quick blanch and shock
Salami, diced
Manchego, diced
Parsley, chopped
Basil, chiffonade

Dressing

Shallots, diced
Garlic, minced
Lemon Juice
Juniper Balsamic (regular balsamic is fine)
Country Dijon
Evoo
SnP

Ingredients

Spiced Smoked Salmon (optional. This salad is great without the salmon)
Poblano Chili, roasted and diced
Tangerine, segmented, juice reserved
Sugarsnap Peas, sliced
Avocado, diced
Fennel, diced
Red Leaf Lettuce

Dressing

Tangarine Juice and Agave, reduced to syrup
Lime, zest and juice
Champagne Vinegar
Evoo
SnP