Salads

Broccoli Salad

(recipe serves 4-6)

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1 package of broccoli florets
1 package of baby carrots, peeled and sliced thin on the diagonal
Half of a red onion, thinly sliced, rinsed and dried
1/2 C of golden raisins
4 strips of applewood smoked bacon, cooked crisp and chopped
3/4 cup of toasted pecan pieces
Zesty French Dressing
Salt and pepper to taste

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Fill a mixing bowl with ice water. Add broccoli florets to a pot of salted, boiling water. Leave in the pot just until the vibrant green color occurs. Using a slotted spoon, immediately remove broccoli to the ice bath. Thoroughly chill. Remove florets from the ice bath and place them on a towel-lined sheet pan.  Place in the refrigerator for thorough drying. Once broccoli is dry, slice it thinner and combine it with the remaining ingredients. Dress with Zesty French dressing and season with cracked pepper and salt. Serve immediately. If holding, leave off bacon and pecans and add those prior to service.

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Citrus and Herb Shrimp Salad

(recipe serves 8)

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Two pounds large shrimp

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One small fennel bulb, sliced thin on a mandolin
1 C celery, diced small
One small red pepper, diced small
Half a red onion, diced small, rinsed and dried

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For shrimp:

Place shrimp in a pot of boiling water that has been seasoned with 2 t salt, 1 t red pepper flakes, 3-4 bay leaves, and the juice of one lemon. Cook until shrimp are just firm to the touch. Drain and cool. Remove peels and dice.

For dressing:

1 C mayo
2 T Dijon
1/2 t celery seed
1/4 t salt
1/2 t pepper
Zest of one lemon
Zest of one lime
Zest of half an orange
Pinch of fresh parsley, cilantro and dill (be generous!)

Combine all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Chill.

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For serving:

Combine shrimp, fennel, celery, red pepper and red onion in a bowl. Add dressing until desired consistency is achieved. (You may not use all the dressing.) Adjust seasoning with salt and cracked pepper. Mound shrimp salad on avocado halves, crostini or lettuce.

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Prosciutto and Melon

(makes 12)

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1 large cantaloupe, peeled and sliced into 12 pieces

12 slices prosciutto

Fresh mint leaves, thinly sliced

Cracked black pepper

EVOO

Balsamic Syrup

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For balsamic syrup:

Place 1/2 C of balsamic vinegar and 1 T of honey in a small sauce pan. Bring to a boil. Reduce heat, maintaining a slow boil. Constantly swirl vinegar in pan to insure even cooking. Reduce down to a syrupy consistency. Look for big bubbles. Remove and cool. Store in the refrigerator until needed. If vinegar is too thick, allow it to come to room temperature before using. Great drizzled on salads, cheeses, meats, grilled fish…

Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.

Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.

Seafood Pasta Salad

(serves 4-6, depending on serving size)

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one pound fusilli pasta, cooked al dente

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1/2 C red onion, diced small and rinsed
1 C green peas, blanched
1 C fennel, shaved
1 C celery, diced small
1 C English cucumber, peeled and diced
2 C baby spinach

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8 ounces, super lump crab meat
1 pound large shrimp, boiled and peeled
3/4 pound of salmon, baked, skin removed and broken into chunks

Lemon Dill Dressing

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For pasta: Place pasta into a pot of boiling, salted water. Cook until al dente. Drain pasta and rinse. Do not oil. Allow pasta to cool before dressing.

For salmon: Brush filet with olive oil and season with salt and cracked pepper. Place into a preheated 425 degree oven for about 20 minutes or until just firm to the touch. Cool in the refrigerator. Remove skin and break into large chunks.

For shrimp: Add shrimp to boiling water that has been seasoned with half a lemon, 1 t of salt, 1 t of red pepper flakes and several bay leaves. Cook until just firm to the touch. Drain and peel. Chill shrimp before adding to the pasta salad.

For crab: I used a pasteurized super lump crab meat. Rinse crab before adding to the salad.

Combine ingredients and lightly dress with lemon dill dressing.

At High’s, we serve this salad with shrimp only. It can get pricey.

Feel free to omit salmon or crab or both.

Iceberg Wedge Salads

Iceberg Wedge Salads ~ Two Versions

Version One:

Iceberg Head, core removed and trimmed (one large head will make 5-6 wedges)

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Crispy Bacon Chunks (Applewood Smoked Thick Cut)

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Pink Lady Apple, cut into sticks

Diced Celery

Thinly Sliced Red Onion, rinsed and dried

Chili Spiced Pecans

Chunky Clue Cheese Dressing

Cracked Black Pepper

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Version Two:

Iceberg Head, core removed and trimmed (one large head will make 5-6 wedges)

Cherub Tomatoes, halved

Crispy Bacon Chunks (Applewood Smoked Thick Cut )

Chunks of Avocado

Roasted Corn Kernels

Rub each ear of corn with olive oil. Sprinkle with salt and pepper. Roast in a preheated 425 degree oven for about 45 minutes. Rotate ears for even roasting.

Rub each ear of corn with olive oil. Sprinkle with salt and pepper. Roast in a preheated 425 degree oven for about 45 minutes. Rotate ears for even roasting.

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Thinly Sliced Red Onion, rinsed and drained

Chunky Blue Cheese Dressing

Cracked Black Pepper

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!FIESTA! SALAD

Serves 6-8

1 head green leaf lettuce, cut into strips

1 can kidney beans, rinsed and drained

1 C red cabbage, thinly sliced

1 C cherub tomatoes, cut in half

1/3 C sliced black olives

1/2 C red onion, thinly sliced and rinsed

1/2 C grated sharp cheddar cheese

1/2 C corn kernels

1 large avocado, cut into chunks

1 C Frito corn chips

Zesty French Dressing

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Exact measurements of ingredients are your call. Prep salad ahead. Dress prior to service to avoid sogginess.

Talk about your church social!

It’s taco salad without the seasoned ground beef. BTW, if you want a good taco salad, use the meat recipe for the Highlupa and combine it with this salad.

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Bibb Salad with Avocado, Papaya and Blood Oranges

serves 4

half a  head Bibb lettuce, rinsed and dried

half a papaya, peeled, seeds scraped out and diced

one small avocado, diced

two blood oranges, peeled and segmented

half of a small red onion, thinly sliced and rinsed

1/4 C roasted and salted pumpkin seeds

1/4 C of grated Queso Fresco

On a serving platter, arrange lettuce leaves. Top lettuce with papaya, avocado, blood orange segments and sliced red onion.  Spoon orange blossom vinaigrette over salad. Garnish with pumpkin seeds, Queso Fresco and fresh cracked black pepper.

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Potato Salad with Capers and Dill

Serves 6

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Salad:

2 pounds new potatoes, boiled and cut into chunks
Zest from one orange
2 T minced parsley
2 T minced fresh dill
1/4 C small capers
½ small red onion cut into slivers
Salt
Fresh cracked pepper

Boil potatoes (skin on) in salted water until fork tender.
Cool and cut into one inch chunks.
Combine remaining ingredients and homemade mayonnaise with the potato pieces. Use enough mayonnaise to evenly coat potatoes. Salt and pepper to taste. Allow potato salad to thoroughly chill before serving.

If you are squeamish about raw eggs, regular mayonnaise can be used flavored with lemon juice and Dijon.

Homemade mayonnaise:

1 whole egg plus 1 egg yolk
1 1/2 t Dijon
1 t salt
2 T fresh lemon juice

1 C olive oil

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Combine everything except oil in the bowl of a food processor and blend. While machine is running, slowly pour oil through feed tube until a smooth and creamy consistency forms.

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Not Your Momma’s Macaroni Salad

(serves a crowd, can be cut in half)

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1 pound pasta (macaroni, rotini, penne)
5-6 celery stalks, diced small
1 – 7 ounce bar of sharp cheddar, cubed small
1/2 pound of smoked ham, cubed small
8 ounces green peas, blanched
3/4 C of red onion, diced small and rinsed
3 ounces of arugula

In a large pot of boiling water, add 2 t salt and pasta. Cook until al dente. Drain and allow pasta to cool to room temperature. In a large bowl, combine all ingredients and dress with Creamy Dill Dressing.

Dress just prior to service.

Adjust seasoning with salt and cracked pepper. Garnish will dill sprigs.

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