Green Vegetables
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Herb Garden with Terracotta Pot with Sweet Basil, Curled Parsley and Creeping Thyme, Norfolk, UK
Herb Garden with Terracotta Pot with Sweet Basil, Curled Parsley and Creeping Thyme
Smith, Gary
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La Belle Cuisine


Primarily Green...

Mushroom Caesar Salad
Bon Appétit September 1995

Bon Appetit - One Year Subscription 

1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes hot pepper sauce
3/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic croutons
[or make your own...yummy!]
1/2 cup grated Parmesan cheese

Blend lemon juice, anchovies, garlic, capers, mustard, horseradish, Worcestershire and hot sauce in processor until almost smooth. Gradually
add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Toss mushrooms
with 1/3 cup dressing in medium bowl. Let marinate 15 minutes.
Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss
with enough dressing to coat generously. Season salad with salt and
pepper. Serves 4.

Julia Child's (Authentic) Caesar Salad



Chicken, Avocado and Papaya Salad
The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, and Sheila Lukins,
1985, Workman Publishing Co., Inc.


3 whole boneless chicken breasts (6 halves), poached
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, pitted, thinly sliced
1/3 cup fresh lime juice
3/4 cup walnut oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves

1. Remove the skin and any fat from the chicken breasts and cut the
meat diagonally into thin slices.
2. On 6 individual salad plates, alternate slices of papaya, chicken
and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste
together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the
walnuts and watercress leaves. Serve immediately. 6 portions.



Chicken and Vegetable Pasta Salad
Bon Appétit Archives

Bon Appetit - One Year Subscription 

A top-fave in our family, on both sides of the Atlantic!

8 ounces tricolor fusilli pasta,
cooked al dente
1 1/2 cups cubed cooked chicken
1 1/2 cups broccoli florets, blanched
A 6 1/2-oz. jar marinated artichoke
hearts, undrained
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 cup frozen peas, cooked
1/2 cup sliced scallions
1/2 cup sliced black olives

1/2 cup olive oil
1/2 cup mayonnaise
1/3 cup red-wine vinegar
1/2 teaspoon minced garlic
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

In a large bowl combine well-drained pasta, chicken, broccoli, artichoke hearts, tomatoes, bell pepper, peas, scallions and black olives.
In blender or food processor combine oil, mayonnaise, vinegar, garlic and herbs. Process until the mixture is emulsified. Season with salt and pepper
to taste. I apologize, but as many times as I've made this salad, I'm still
not sure exactly how many it will least 4, maybe 6!



 Provençal Potato Salad
Bon Appétit  Archives

Bon Appetit - One Year Subscription

7 tablespoons minced green onion
3 tablespoons red wine vinegar
1 1/2 tablespoons minced anchovy fillet (about 3)
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 pounds new potatoes, cooked until tender,
peeled and cut into
1/2-inch-thick slices
24 tiny Mediterranean olives, pitted
1/4 cup Pistou (recipe follows)

Combine onion, vinegar, anchovy, and sugar in a large bowl and mix well. Gradually whisk in olive oil in a slow, steady stream. Add Pistou and whisk until blended. Add warm potatoes and mix very gently until all slices are coated with dressing. Let cool to room temperature. Mix gently again
before serving. Garnish with olives, green onion, and coarsely cracked
black pepper. Serves 8 to 10.


2 cups packed fresh basil leaves
1/2 cup fresh Italian parsley leaves
4 garlic cloves
Grated zest of 1 large lemon
3/4 cup freshly grated Parmesan cheese
1/2 cup olive oil

In food processor combine basil, parsley and garlic. Blend to a fine paste, scraping down side of bowl as necessary. Add lemon zest and Parmesan
and blend well. With machine running pour oil through feed tube in slow,
steady stream and mix well. Season with salt and pepper to taste.
Transfer to jar, cover surface with film of olive oil 1/8 inch thick. Seal
and refrigerate.



Wild Rice, Peas and Mushroom Salad
Bon Appétit Archives

Bon Appetit - One Year Subscription 

1/2 pound fresh mushrooms, thinly sliced
Juice of 1 lemon
1/2 pound wild rice, cooked

[I often use a combination of brown and wild rice]
2 cups fresh green peas, cooked and drained
4 green onions, thinly sliced
3/4 cup vinaigrette (recipe follows)
1/4 teaspoon dried tarragon
1/4 teaspoon sugar
Freshly ground black pepper

Combine mushrooms and lemon juice in a large bowl. Add the rice,
peas and onions.
Combine the vinaigrette, tarragon and sugar in small bowl and mix well.
Add to rice mixture. Toss lightly. Season with salt and pepper to taste. I
very often add minced fresh herbs, according to seasonal availability and
my mood!
This salad is excellent just as it stands, but if you feel the need for a bit
of protein, it welcomes the addition of poached chicken breast or strips
of smoked ham or turkey.
This salad become an important part of my standard repertoire - you
know, the recipes that are in your special box, the ones that are so
well-worn you can hardly read them any more...

This is my favorite basic vinaigrette!

Vinaigrette: Combine 1 garlic clove [or more], minced; 2 teaspoons
Dijon mustard, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground
in a medium bowl. Slowly whisk in 1/4 cup white wine vinegar.
Gradually add 1/3 to 1/2 cup vegetable oil [or olive oil, or perhaps a combination], whisking constantly until thoroughly blended.



Grilled Seafood Salad Niçoise
Gourmet July 1992

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination,
trimmed and cut into 2-inch lengths
Red leaf lettuce for lining the plates
1 red bell pepper, roasted, cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or
a combination, quartered
1 cup drained Niçoise olives

Dressing: In a small bowl whisk together vinegar, mustard, anchovy paste, thyme, sugar and salt and pepper to taste. Add oil in a stream, whisking,
and whisk dressing until it is emulsified. [I add a clove or more of garlic.]
Reserve 2 tablespoons dressing in another small bowl, arrange tuna pieces and squash slices on a baking sheet and brush them lightly with reserved dressing. In a bowl toss the shrimp and scallops with 2 tablespoons of remaining dressing. Let mixtures stand 15 minutes.
In kettle of boiling water cook beans 5 minutes or until they are crisp-
tender, drain them in a colander and refresh them under cold water. In
another bowl toss beans with 3 tablespoons remaining dressing.
On a rack set 4 to 6 inches over glowing coals, grill tuna 2 1/2 minutes
on each side, the shrimp 4 minutes on each side, and scallops and squash
6 minutes on each side, transferring seafood and squash as it is cooked to
a platter.
Line 6 plates with lettuce, on each plate arrange 2 scallops, halved hori- zontally, 3 shrimp halves and 1 piece of tuna, sliced diagonally. Divide
the squash, beans, roasted pepper, tomatoes and olives among plates.
Drizzle remaining dressing over salads or serve it separately. Serves 6.


Just Veggies

Portobello Mushroom Salad
Brava Terrace, St. Helena, CA
Gourmet Archives

4 garlic cloves
2 tablespoons unsalted butter
1/2 cup walnut oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons Sherry vinegar
4 Portobello mushroom caps (about 1/2 pound)
2 tablespoons peanut oil
2 cups firmly packed spinach, washed thoroughly,
spun dry, and cut into thin strips
1 large shallot, chopped fine
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh dill
1/2 cup firmly packed fresh basil, thin strips

Prepare grill or preheat broiler. In skillet cook garlic in butter over
moderate heat, turning, until garlic is golden brown.
In blender blend the garlic mixture, walnut oil, vinegars and salt and
pepper to taste.
Scrape gills off mushroom caps and brush both sides with peanut oil.
On a grill or in shallow pan under broiler grill or broil the mushrooms
about 4 inches from heat 3 minutes on each side, or until tender.
In a bowl toss together the spinach, shallot, and garlic mixture. Divide
spinach mixture among plates and top with mushroom caps. Sprinkle
caps with fresh herbs. Serves 4.

Featured Archive Recipes:
Avocado Salad w/ Gazpacho Dressing
Caesar Salad, Authentic (Julia)
Cajun Potato Salad
Chicken and Rice Salad Supreme
Chilled Summer Fruit Salad in
Watermelon Syrup

Chopped Vegetable Salad with Mustard
Vinaigrette (Wolfgang Puck)

Cobb Salad (The Brown Derby)
Cozumel Salad Bowl
Cucumbers in Sour Cream
English Pea Salad, Gigi's
Herring, Beef and Potato Salad
La Vraie Salade Niçoise
Layered Salad Collection
Margarita Shrimp Salad
Mom's Tuna Macaroni Salad
New Orleans Shrimp Rémoulade
Panzanella (Union Square Cafe)
Provençale Beef Salad
Salads with Fruit
Seafood-Stuffed Avocado Salad with
Creamy Artichoke Dressing

Ultimate Spinach Salad
Waldorf Salad, Gigi's
Wolfgang Puck's Salad Tasting Plate

Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - Food Features
Rites of Spring Index
Summer Holiday Recipe Index
Daily Recipe Index
Recipe Archives Index
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