Basil

Artichoke, Salmon and Green-Pea Salad

2 tablespoons red-wine vinegar 1 tablespoon Dijon mustard ¼ cup olive oil 1 ½ teaspoon snipped fresh dill or ½ teaspoon dried dillweed ½ teaspoon salt ¼ teaspoon pepper 1 can (15 ½ ounces) red salmon, drained 1 can (8 ½ ounces) water-packed artichoke hearts, drained 1 package (10 once) frozen green peas, thawed. ½ cup chopped red onion Salad greens (optional)

Mix vinegar and mustard in a large bowl with whisk or fork until blended well. Slowly, add oil, beating constantly until dressing is smooth and slightly thickened. Stir in dill, Salt and pepper. Add salmon after breaking up into medium-size chunks. Fold in remaining ingredients. Cover and refrigerate. Serve on salad greens.

Hungarian Red Cabbage Salad

1/2 cup blanched, sliced almonds 1 head red cabbage ½ cup mayonnaise 1 bunch scallions, trimmed and chopped 2 tablespoons brown sugar juice of 1 lemon ½ cup heavy cream

Roast almonds on a tray in oven until brown. Slice cabbage, thinly. Saving the outer leaves for garnish. Mix mayonnaise, scallions, brown sugar and lemon juice. Toss cabbage with the mixture. Whip the cream and fold into the cabbage mixture. Line a large backing dish with the reserved cabbage leaves. Fill with the slaw. Serve with toasted almonds on top.

Thai Coleslaw

½ cup dry roasted peanuts 2 cloves garlic, minced 2 medium serrano chilies, stems and seeds removed 1 pound green cabbage, cut in wedges 1 pound cucumber, peeled and quartered lengthwise 1 bunch green onions, chopped 1 cup rice vinegar 1 tablespoon sugar ½ teaspoon curry powder ½ cup vegetable oil 2 tablespoons coriander, chopped

Process peanuts in food processor to medium texture, with 6 to 8 ppulses.. Put in a large mixing bowl. With machine running, drop in garlic and chilies through food chute. Process until chopped. Empty into bowl with peanuts.
Process or hand cut cabbage into thin slices.
Mix vinegar, sugar, curry and oil in a measuring cup. Pour over cabbage. Add cilantro and toss.

Brown Derby Salad

½ head Boston lettuce, shredded 2 cooked chicken breasts, cooled and diced 2 medium tomatoes, diced 3 hard boiled eggs, chopped 6 slices bacon, cooked and crumbled 3 ounces Roguefort cheese, crumbled 2 medium avocado, halved and cut in wedges 1 small French endive (optional) 1 tablespoon chives, snipped

Place ingredients into a large salad bowl and serve with dressing of choice.

Japanese Cucumber Salad

6 young cucumbers 1 teaspoon salt 1 tablespoon soy sauce 1 ½ tablespoons rice vinegar 1 tablespoon sesame seeds, lightly crushed and roasted

Slice cucumbers very thinly. Put slices in a bowl and sprinkle with salt. Mix well and set aside for one hour.
Squeeze cucumber slices and discard the liquid. Now add the soy sauce, vinegar and sesame seeds. Mix well and adjust seasoning.

Sesame Cucumber Salad

1 tablespoons vegetable oil 4 teaspoons rice vinegar 1 teaspoon soy sauce ½ teaspoon sugar 1 teaspoon ginger, finely shredded ½ hothouse cucumber, thinly slice 2 teaspoons sesame seeds, toasted

Combine first 4 ingredients in a bowl and stir until sugar is dissolved. Mix in ginger. Let stand a least 5 minutes. Divide cucumber between plates. Drizzle vinegar over mixture. Sprinkle with sesame seeds and serve.

Blanco Gazpacho

3 cucumbers, peeled and seeded 2 celery stalks, chopped 2 green peppers, seeded and shopped 2 tablespoons white wine vinegar ½ teaspoon salt 1 scallion, minced 2 cloves garlic, minced 2 cups light chicken stock Chopped scallions 1 dash Tabasco sauce Olive oil

Puree cucumbers, celery, peppers, vinegar, salt and Tabasco. Stir in minced scallions and garlic. Add yogurt. Add chicken stock. Chill and serve garnished with minced scallions and a drizzle of olive oil.

Pasta Premavera Spinach Salad

1 bunch baby spinach ½ cup candied walnuts, chopped ½ pound tomatoes, chopped 6 slices bacon, fried and crumbled ½ cup red onions, thinly sliced and blanched Italian cheese, crumbled Vinegar salad dressing

Trim tough stems off spinach, wrap in a towl and chill. Combine with tomatoes and onions. Top with bacon, cheese and salad dressing.

Spinach and Mushroom Salad

2 cloves garlic, minced 1 ½ pound spinach ½ pound mushrooms, sliced 6 slices bacon, crisp and crumbled 3 hard-boiled eggs, chopped Croutons

Rub a wooden salad bowl with garlic. Trim and discard tough spinach stems. Rinse and pat dry and break into bite-size pieces. Place in bowl with mushrooms, bacon, eggs and tomatoes. Top with dressing of chhoice.

Truffle and Egg Salad

Red and green lettuce heads 1 small truffle, sliced 2 hard boiled eggs, chopped 3/8 cup olive oil 1/8 cup balsamic vinegar

Blend together the oil, vinegar and ¼ of the truffle. Form a large flower on each plate with the red lettuce. Shred the green lettuce and mound in the center. Place eggs in center. Dress with truffle vinaigrette. Slice remaining truffle on top.

Marinated Vegetable Salad

2 cups cauliflower florets, chopped 2 cups broccoli florets, chopped 1 cup carrots, thinly sliced 1 cup green beans, 1 inch pieces 2 small yellow squash, cut into ½ inch slices 2 small zucchini, cut into ¼ inch slices DRESSING 1 cup olive oil 1 cup cider vinegar 1//2 cup lemon juice 1 tablespoon onion, grated 1 teaspoon dry mustard 2 cloves garlic, minced 1 tablespoon oregano ½ teaspoon anise seed

Combine cauliflower, broccoli, carrots and green beans and steam for 5 minutes. Refresh in cold water.
Combine dressing ingredients and toss vegetables in it. Cover and refrigerate for several hours before serving. Stir occasionally.

Beet, Celery and Cucumber Salad

2 cloves garlic, minced ½ teaspoon salt 1 cup bread crumbs ½ cup pine nuts ½ cup olive oil 2-3 tablespoons vinegar ½ lemon, juiced salt freshly ground pepper 1 cup boiled beets, diced and drained ¼ cup celery, finely chopped ¼ cup cucumber, finely diced

In a mixing bowl, combine garlic, salt, bread crumbs and pine nuts. Mix in oil, vinegar and lemon juice, alternately, until is used up. Mixture should be moist, but not soggy. Adjust seasoning. Toss the mixture with the beets, celery and cucumber. Arrange on lettuce leaves and serve cool, but not chilled.

Marinated Beef and Bean Salad

½ cup olive oil 1/4 cup white wine vinegar 1 tablespoon lime juice 1 clove garlic, minced 2 tablespoon cilantro, minced 1teaspoon oregano, dried 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 ¼ pounds cooked beef, in thinly sliced strips 1 2/3 cups white beans, cooked and drained 1 medium tomato, seeded and chopped lettuce leaves 6 radish roses

Thoroughly combine olive oil, vinegar, lime juice, garlic, cilantro, oregano, sugar, salt and pepper. Place beef-strips, beans and tomatoes in a large bowl and add marinade, stirring to coat. Cover and refrigerate 2-3 hours. Line platter with lettuce leaves and place beef salad on top. Garnish with radish roses..

Warm Green Bean Salad with Rocket and Garden Lettuces

6 handfuls of mixed garden lettuces and rocket 1/2 pound green beans 1 ¼ cups walnut halves 1 ½ tablespoons shallots, finely chopped 1/4 cup virgin olive oil 1/4 – 1/3 cup balsamic vinegar Salt and pepper to taste 1/4 cup black olives

Wash and dry the lettuces and rocket. Prepare green beans. Spread walnuts on a tray and bake at 350 degrees for 10-15 minutes. Remove from oven and set aside.
Make vinaigrette: combine shallots, olive oil and balsamic vinegar. Salt and pepper to taste.
Blanch the beans for 2-3 minutes in plenty of boiling, salted water until crisp bender. Drain.
Toss the warm beans, greens, walnuts and olives in enough vinaigrette to coat lightly but thoroughly. Arrange the salad on slightly warm plates and Serve, garnished with parsley.

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