As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter doldrums. Combining
As seen in The Seasonal Chef. Column 7, February 20, 2014
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- LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE
- GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD
- UPDATED POTATO AND CANADIAN BACON SALAD
Hearty winter salads are the antidote to staving off the mid-winter doldrums. Combining warm protein and vegetables with crunchy salad greens adds contrasting textures and flavors to create a scrumptious salad that’s substantial and nourishing. Try one for your next luncheon or casual evening supper with friends. Complete the meal with crusty multigrain bread and a glass of Sauvignon Blanc or Pinot Noir. Bon Appétit!
LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE
Serves four
6 cups assorted mixed salad greens, washed and torn into bite-sized pieces
1/2 red onion, thinly sliced
2 ears of corn on the cob, roasted and kernels cut off
2 firm ripe Haas Avocado, sliced
1 to 1-1/4 pound jumbo lump crabmeat
About 1 1/2 cups multicolored corn tortilla strips
About 1/2 cup fresh cilantro or flat leaf parsley leaves for garnish
For the dressing:
Juice of one lime, or more to taste
2 teaspoons white balsamic vinegar or more to taste
1/3 cup sour cream
About 1/4 cup cilantro leaves
Sea salt and freshly ground black pepper to taste
To prepare:
Divide salad greens among four salad bowls or large plates. Scatter onion, corn, and avocado attractively over the greens. Arrange crabmeat on top and scatter tortilla strips, cilantro, and parsley leaves over the entire salad.
In a blender add limejuice, vinegar, sour cream, and herb leaves and blend until smooth. Taste and adjust the seasonings with salt, pepper, and more limejuice if needed. Transfer the dressing to a small pitcher and pass at the table.
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GRILLED FILET OF BEEF, WARM KALE, CREMINI MUSHROOMS AND CHERRY TOMATOES ON A BED OF ROMAINE
Serve four
For the dressing:
2 shallots, peeled and halved
1 tablespoon red wine vinegar, aged in oak
2 tablespoons Grainy mustard
Freshly ground black pepper to taste
About 1/2 cup extra virgin olive oil
About 1 tablespoon flat leaf parsley leaves, chopped
For the salad:
2, 6-ounce filet mignon steaks, trimmed of fat, seasoned with pepper, grilled to medium-rare (or left-over steak) sliced
About 1 tablespoon canola oil
4 cloves garlic, coarsely chopped
6 cup chopped kale, washed
2 pinches red pepper flakes, or more to taste
Sea salt and freshly ground black pepper to taste
About 2 tablespoons red wine or chicken stock
8 cremini mushrooms, washed, sliced
About 8-10 romaine leaves, cut into chiffonade
About 20 cherry tomatoes, halved lengthwise
To prepare:
Working in a food processor or mini chop, add shallots, vinegar, mustard, pepper and pulse to mix. With the machine running slowly add oil through the feeding tube until the mixture forms an emulsion. Taste and adjust the seasonings, add parsley and set aside.
Season steak with pepper and grill or sear in very hot skillet until medium-rare or done to your personal preference. Let rest while making the remainder of the salad. Cut into thin slices.
In a non-stick skillet over moderate heat, coat the bottom with oil and sauté garlic until it is aromatic and light brown, remove with slotted spoon and set aside.
Add kale and sauté; add seasonings and cook, until it is wilted, about four to five minutes. Add wine or stock and continue to cook until tender, about five minutes. Taste and adjust the seasoning and set aside.
To assemble the salad: scatter romaine on a large platter, mound warm kale in the center of the lettuce, arrange mushrooms on and around the kale, then top with sliced steak. Garnish the platter with tomatoes, drizzle dressing around the edge of platter and pass the remainder of dressing at the table.
Serve with crusty bread and red wine.
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UPDATED POTATO AND CANADIAN BACON SALAD
Serves four
For the dressing:
6 scallions, trimmed and chopped
2 teaspoons Dijon mustard
2 tablespoons aged balsamic vinegar
1/3 to 1/2 olive oil
Sea salt and freshly ground black pepper to taste
For the salad:
About 2 tablespoons olive oil
8 slices Canadian bacon
1 yellow onion, chopped
4 large red potatoes, roasted, fried, boiled or left over
1 small handful flat leaf parsley, chopped
2 carrots, shredded
8 sun dried tomatoes in oil, slivered
2 cups torn frisee, washed and spun dry
4 cups baby spinach leaves, washed and spun dry
To prepare:
To make the dressing, in a small bowl, whisk shallot, mustard, vinegar and olive oil together until blended. Season to taste with salt and pepper and set aside.
To make the salad, in a skillet over moderate heat, coat the bottom with olive oil and sauté bacon until brown and crisp on both sides, about three to four minutes. Drain on paper towels and transfer bacon to cutting board and cut into thin strips, set aside.
Add onion to the skillet over moderate high heat, sauté one minute, add potatoes and more olive oil if necessary and sauté only until potatoes are heated through, about three to four minutes. Toss with parsley, season to taste with salt and pepper and return the bacon to the pan, set aside.
Meanwhile, in a large bowl, toss shredded carrots, tomatoes, frisee, and spinach together with just enough dressing to coat. Add warm potato and bacon mixture and toss lightly and transfer to dinner plates and serve at once.