Shrimp Salad

Recipe courtesy of Cook's Illustrated

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

Serves 4

1	pound extra-large shrimp (21-25), peeled, deveined, and tails removed
1/4	cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
5	sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
3	sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
1	teaspoon whole black peppercorns plus ground black pepper
1	tablespoon sugar
	Table salt
1/4	cup mayonnaise
1	small shallot , minced fine (about 2 tablespoons)
1	small stalk celery , minced (about 1/3 cup)

1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.

3. Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

Crunchy Napa Cabbage Salad

Last evening we had dinner at DeAnne and Cullen Coltrane's home. Cullen is my husband Ray's brother. DeAnne's Mother and Father are visiting from Seattle. We are delighted to have spent last evening visiting with them...they are such great folks.

DeAnne served BBQ Brisket, this lovely Napa cabbage salad, and topped it off with Strawberry Shortcake. I was so taken with the salad that I just had to post the recipe DeAnne so generously offered up. This is a great summertime salad, it's easy, and the components can be made ahead of time.

Serves 10-12

GREENS
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced

CRUNCHIES
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds

DRESSING
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
1 teaspoon soy sauce

1. Combine Greens and store in refrigerator.
2. Melt butter in saucepan and saute ramen noodles, sesame seeds and almonds until golden brown. Drain on paper towels and cool completely. Store in refrigerator in airtight container.
3. Combine vegetable oil, white vinegar, white sugar, and soy sauce and whisk well. Store in airtight container in refrigerator. Shake well before using.
4. Combine Greens, Crunchies, and Dressing just before serving.

Orange and Radish Salad with Arugula

Serves 4.

Ingredients

3 medium oranges prepared according to illustrations below to make 1 1/2 cups

5 teaspoons lime juice from 1 to 2 limes

1/4 teaspoon Dijon mustard

1/2 teaspoon ground coriander , toasted in small dry skillet until fragrant, about 30 seconds

1/8 teaspoon table salt

Ground black pepper

3 tablespoons vegetable oil

5 radishes , quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)

4 ounces baby arugula (about 4 cups)

Instructions

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

2. Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

Lobster Chinois Salad

This recipe is from Chef Benjamin Cadmus who is the Executive Chef for the United States Senate. His recipes can be sampled at the weekly Chef’s Table every Wednesday afternoon in the cafeteria of the Dirksen Senate Office Building. Stop by to say hello and try one of his unique dishes.

6-8 Lobster Tails
Zest of 3 Lemons
8 Ounces, Olive Oil
3 Ounces, Cajun Seasoning
6-8 Teaspoons Butter
Salt & Pepper to taste

Begin by cutting the lobster tails in half down the middle, but not ensuring to not cut all the way through, keeping the tail as one piece. Then fold each tail open so that the flesh is exposed. Season with olive oil, lemon zest, Cajun seasoning, salt, and pepper. Then grill flesh side down, cross hatching the flesh. Turn over and lower the heat, adding a teaspoon of butter to each lobster.

1 Head Napa Cabbage, julienne
1 Head Romaine Lettuce, julienne
2 Cucumbers, julienne
2 Red Peppers, julienne
2 Carrots, fine cut with a mandoline
1 Bunch Scallions, cut fine on a bias, leaving 1/4 on each side

Combine all salad items in a bowl and reserve.

Honey Mustard Dressing (about 1 1/2 cups)
2 Tablespoons Pommery Mustard
2/3 Cup, Low-Fat Mayonnaise
1/4 Cup Honey
2 Tablespoons Dijon Mustard
2 Tablespoons White Vinegar
1/2 Cup, Toasted Sesame Seeds
1/4 Cup Chopped Parsley
1 Pinch Salt & Pepper

Combine all ingredients in a mixing bowl and mix well. Add dressing to the bowl with the salad items and add the lobster tails to the top of the salad.

Cajun Potato Salad

2 Lbs Red Potatoes, peeled and quartered
2 Med Tomatoes, seeded and diced
1 Tbsp Green Onion, finely chopped
Salt and Pepper, to taste
2 Tbsps White Wine Vinegar
1 1/2 Tbsps Creole Mustard
1/2 Tsp Cayenne
1/4 C Olive Oil
1/4 C Parsley, leaves
4 Ea Bacon, cooked crisp

1. In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes.
2. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste.
3. Toss gently. Set aside.
4. In a small mixing bowl combine vinegar, mustard and cayenne pepper.
5. Add oil in a thin stream, heating constantly.
6. Stir in parsley.
7. Add dressing and bacon to potatoes and toss gently.
8. Allow potatoes to absorb dressing at least 15 minutes before serving.

Asian Chicken Slaw

Using a prepared coleslaw mix and cooked deli chicken makes this a snap to prepare and may also be served as a wrap!

Servings 8-10

Ingredients:

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken , shredded

2 cups small broccoli florets, lightly blanched and drained well

1 cup sugar snap peas

1 red bell pepper, thinly sliced

2 green onion, chopped

salt and fresh ground black pepper, to taste

1/2 to 1 cup chopped cashews (can use peanuts)

DRESSING:

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter, room temperature

1 tablespoon sugar

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/2 cup canola oil or vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss together the coleslaw mix with chicken, broccoli, snap peas, red bell pepper and green onions.

In a medium bowl whisk the soy sauce with vinegar, peanut butter, sugar, garlic and ginger until smooth and well combined; slowly whisk in he canola or vegetable oil and sesame oil until thoroughly combined.

Pour the dressing over the slaw mix and toss to combine.

Season with salt and pepper.

Serve the chopped cashews on the side as a crunchy topping.

Parmesan, Walnut and Arugula Baskets

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009

BASKETS:

1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts

SALAD:

4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper

BASKETS

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.

SALAD

In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Mexican Bean Salad

Serves 10-12

15 Ounces Garbanzo Beans, rinsed and drained
15 Ounces Red Kidney Beans, rinsed and drained
15 Ounces Black Beans, rinsed and drained
1 Each Green Bell Pepper, seeded and chopped
1 Small Jalapeno Pepper, seeded and finely chopped
14 Ounces Corn Niblets, drained
1 Each Red Onion, sliced
2 Cups Grape Tomatoes

DRESSING
1/2 Cup Vegetable Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Fresh Lime Juice
1 Clove Garlic, minced
1 Teaspoon Cumin
2 Tablespoons Chili Powder
1/4 Cup Cilantro, finely chopped
1 Teaspoon Seasoned Salt
1/2 Teaspoon Fresh Ground Black Pepper
Tabasco Sauce, to taste

1. In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.
2. For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.
3. Pour the dressing over then toss to combine.
4. Season with more salt and pepper if needed.
5. Cover and chill for 24 hours.
6. Just before serving mix in the grape tomatoes.