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| Asian Sesame Lobster Salad | ||
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| DRESSING | ||
| 6 tbsp rice vinegar (not seasoned) | ||
| 1/4 cup soy sauce | ||
| 2 tbsp superfine granulated sugar | ||
| 2 tbsp Asian sesame oil | ||
| 2 tsp minced peeled fresh ginger root | ||
| SALAD | ||
| 1 lbs lobster meat or shelled shrimp -- cooked | ||
| 1 lbs sugar snap peas or snow peas | ||
| 1/2 medium head Napa cabbage (about 1 pound) | ||
| 1/2 medium jicama | ||
| 4 medium carrots | ||
| 4 scallions | ||
| 4 tsp sesame seeds | ||
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Make dressing: In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered. Make salad: Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jicama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool. Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jicama, and carrots with dressing and sprinkle with scallions and sesame seeds. |
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| Oriental Salad | ||
| Crisp lettuce | ||
| cucumber | ||
| broccoli | ||
| carrot | ||
| onion | ||
| fried wonton | ||
| oriental sweet and sour vinaigrette | ||
| crushed peanut | ||
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Prepare all ingredients and place all of it on top of fried wonton then dressed with oriental sweet and sour vinaigrette and top with crushed peanut |
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| Avocado Crabmeat Salad | ||
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| 1 pound crabmeat | ||
| 2 tablespoons mayonnaise | ||
| 3 tablespoons pickapepper sauce | ||
| 1/4 pound jalapeno cheese -- grated | ||
| 1/4 pound cheddar cheese -- grated | ||
| 8 hearts palm | ||
| 8 artichoke hearts | ||
| 1 basket cherry tomatoes | ||
| 1 large ripe avocado -- in 1/8's | ||
| 2 hard boiled eggs -- quartered | ||
| ***LETTUCE WITH*** | ||
| lemon wedges | ||
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Combine all ingredients and mix together. Add a little oil from the artichokes as you mix. Chill and serve on lettuce with lemon slices. |
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| Hot and Spicy Potato Salad | ||
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| 10 small red potatoes, scrubbed thoroughly, skins left on | ||
| 1/4 cup rice wine vinegar or Champagne vinegar | ||
| 1/4 cup chile-infused oil | ||
| 2 tablespoons fresh dill or 1 tablespoon of dried dill | ||
| 3/4 cup chopped shallots | ||
| 2 serrano or jalape�o chiles, stems removed, sliced into thin rings | ||
| Salt and pepper to taste | ||
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This simple potato salad is served warm and can be put together quickly after the potatoes are boiled. The recipe can be doubled or tripled easily. It's a nice change from the ordinary potato salad, and the flavors will really charge your palate. |
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Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl. |
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Using a sharp knife, cut the potatoes into halves (if they are small) or in quarters (if they are large.) Sprinkle the vinegar over the top of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, the shallots, the pepper rings, the salt and pepper, and toss gently. Serve warm. |
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| Yield: 3 to 4 servings | ||
| Heat Scale: Medium | ||
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| Broccoli Salad | ||
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| 1 lb. bacon | ||
| 3 bunches broccoli, cleaned and cut into flowerets | ||
| 1/2 cup raisins | ||
| 1/2 cup sunflower seeds | ||
| 1 medium red onion, finely chopped | ||
| 1/2 cup mayonnaise | ||
| 1/2 cup sugar | ||
| 2 tsp cider vinegar | ||
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Cook bacon until crisp. Drain on paper towel. Crumble and set aside. In large bowl, combine broccoli, raisins, sunflower seeds, and onion. In small bowl, stir together mayonnaise, sugar and vinegar until well-blended. Spoon over broccoli mixture; toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight. |
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