Category Archives: Salad

Warm Goat Cheese Salad with Sherry Vinaigrette

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Crispy and creamy at the same time, this warm goat cheese disc served with fresh greens and the nutty flavored sherry vinaigrette is a perfect combination of textures and flavors


  • ½ Cup unseasoned fresh bread crumbs
  • 2 small logs chevre type mild goat cheese
  • 1 egg, beaten
  • 6 small handfuls of baby salad greens
  • 1 bunch fresh chives, chopped
  • 6 teaspoons sherry mustard vinaigrette

 

  1. Place bread crumbs on a large dinner plate.
  2. Slice cheese into cylinders ¾” each with a knife which has been warmed in hot water and thoroughly dried (this will aid in slicing the soft cheese).
  3. Dip each slice of cheese into the beaten egg and then roll gently in the bread crumbs .  Place crumbed cheese slices onto a cookie sheet lined with foil and chill for 1 hour.  (can be prepared up to 4 hours ahead). (Make as many cheese discs as servings you are preparing)
  4. Preheat oven to 375 degrees.
  5. Bake cheese slices in preheated oven for 10 – 15 minutes or until lightly browned.  While cheese is baking, toss salad greens well with vinaigrette and divide evenly onto 4 plates.  Top each salad with a slice of warm cheese, sprinkle with chives and serve.
Sherry Mustard Vinaigrette
  • 1 clove fresh garlic peeled & mashed to a paste or pressed
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 teaspoon smooth french dijon mustard
  • 3 tablespoons sherry wine vinegar
  • ¾ cup extra virgin olive oil
  • Freshly chopped herbs (parsley, chives, mint)
  1. In a mixing bowl, mix garlic & salt w/ a small whisk until well combined.
  2. Add mustard and vinegar combining well.
  3. Slowly whisk in olive oil to emulsify dressing.
  4. Taste for seasoning and add herbs.

 

Serves 6

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Arugula Salad with Shaved Parmigiano Cheese and Lemon Vinaigrette

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  • I love the simplicity of this earthy salad, the combination of peppery arugula, nutty Parmigiano cheese and bright lemon citrus are perfect together

    I love the simplicity of this earthy salad, the combination of peppery arugula, nutty Parmigiano cheese and bright lemon citrus are perfect together

 

  1. Make the vinaigrette by combining the lemon juice with the salt and pepper in the bottom of your salad bowl.
  2. Add the oil mixing well with a fork or a whisk to combine.
  3. Add the arugula to the bowl with the vinaigrette, toss well to dress the greens and then add the shaved strips of cheese to the greens and toss gently.
  4. Serve immediately.

Serves 4

 

 

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Seared Romaine Hearts with Lemon and Parmigiano Cheese

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Craving a salad in mid Winter, I dreamed up this warm sort of version of a Caesar”ish” salad. It is missing anchovies and garlic, but is strong on the lemon Parmigiano component. Pan searing the romaine gives it a sweet, nutty flavor that I adore

Craving a salad in mid Winter, I dreamed up this warm sort of version of a Caesar”ish” salad. It is missing anchovies and garlic, but is strong on the lemon Parmigiano component. Pan searing the romaine gives it a sweet, nutty flavor that I adore

  • 1 large head of romaine lettuce, washed, dried and trimmed slightly, leaving core in tact and sliced in half horizontally through the core
  • 2 tbs extra virgin olive oil
  • salt and pepper to taste
  • juice of ½ lemon
  • 1/8 cup freshly grated Reggiano Parmigiano cheese (use a microplane)

 

  1. Heat the oil in a heavy cast iron pan on medium heat until hot, but not smoking.
  2. Season the Romaine with salt and pepper and place it cut side down in the hot pan.  Allow lettuce to cook for several minutes until it is starting to brown well on the cut side.
  3. Flip the Romaine halves onto the opposite side and allow to cook until it begins to get a nice nutty brown color.  Continue cooking and flipping, until the lettuce starts to wilt, turn golden brown and become tender.  You can check doneness by color and also by piercing the core with the tip of a sharp knife.  It is done when the knife slips in easily without resistance.
  4. Transfer Romaine to a serving platter, pour the lemon juice over the cut side evenly and sprinkle the cheese directly onto the hot Romaine, which will start to melt on contact.
  5. Serve immediately.
Serve 2
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Warm Steak Salad with Mustard and Greens

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Warm slices of garlicky, charred, juicy steak sitting on top of cold crisp greens, herbs and ripe tomatoes all dressed with a spicy red wine and Dijon vinaigrette could be Summer’s best salad

(4) 6-8 oz individual filet or ny strip steaks

For marinade

  • 2 tbs dijon mustard
  • ¼ cup dry red wine
  • 1 garlic clove smashed or pressed
  • 2 tbs chopped italian parsley
  • Pinch kosher salt
  • Fresh ground black pepper to taste
  • 4 cups mixed greens for salad
  • 2 red ripe tomatoes, chopped
  • 2 scallions, chopped finely

For vinaigrette

  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • Pinch kosher salt
  • Freshly ground black pepper to taste
  • ½ cup extra virgin olive oil
  • ¼ cup chopped fresh herbs (parsley, chives, mint
  1. For the marinade, mix dijon mustard, red wine, garlic, parsley, salt & pepper until combined.
  2. Place steak and marinade in a zip lock baggie, squeeze out excess air, and seal bag well.  Move steaks around in bag to distribute marinade evenly around meat.  Marinate for several hours, removing meat from the refrigerator 1 hour before grilling.
  3. Make the vinaigrette.  Mix dijon, red wine vinegar, salt & pepper together well, and then add olive oil slowly in a stream, mixing well until emulsified. Stir in fresh herbs (reserving a small amount for garnish), tomatoes and scallions and set aside until ready to compose dishes.
  4. Pre-heat grill to medium high heat.  Remove meat from marinade and pat dry.  Grill for approximately 5 minutes per side for medium rare.
  5. Remove meat from grill and let stand for 5-10 minutes to rest.  Alternately, steaks may be pan sauteed or broiled.
  6. Toss salad greens with reserved vinaigrette, tomatoes and scallions.  Place a serving of salad on the center of each plate.  Slice steaks thinly across the grain and lay slices decoratively over salads and serve.

 

Serves 4 – 6


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