Claire's Black River Apple Salad

Claire scored a home run a few days ago with a flirtation into the salad realm. She was so excited about the results that she shared them immediately. So before I lose this altogether, I better get it into the blog. The name is derived from the blue cheese that she used in it: It is a variety made in Wisconsin, by the Black River.

Claire's Black River Apple Salad

2-3 granny smith apples, medium-diced,
2-3 tbsp. each:

• chopped cilantro
• blue cheese crumbles
• chopped toasted walnuts
• shredded carrot
• paper-thin sliced celery
• plain aioli (or mayo);

1/4 tsp. jalapeno, very finely minced
pinch of sugar
squeeze of lime juice
salt + pepper to taste

Toss all together and allow the flavors to marry for at least a couple of hours in the refrigerator. Excellent with a heavy dish that needs a bit of brightening, like braised beef short ribs, garlic stuffed pork loin roast or the like.

Everything's Better With Bacon: Pear and Spinach Salad

We're just getting started on a long, hot summer, so here's another salad recipe that keeps the heat out of the kitchen during the hottest part of the day. Make-ahead salads are great when you've had all the energy sucked out of you by just such a hot day. Enjoy with a nice, long glass of iced tea, or some other icy beverage.

Pear and Spinach Salad

for the dressing:
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup (4 ounces) very fine olive oil

Whisk together the honey, lemon juice, apple cider vinegar and mustard. In a thin stream, whisk in the olive oil until all of it is incorporated and the dressing emulsified. Season with a little salt and pepper, cover, and refrigerate. 

for the salad:
2 quarts fresh baby spinach
1 pound chilled Bartlett pears, pealed and sliced lengthwise -or- a chilled 16 ounce can of pear halves, sliced, drained
a chilled 8 ounce can of crushed pineapple, drained
12 ounces of smoked bacon, fried crisp, drained, blotted with paper towels, and either chopped or broken into bits.

Arrange the spinach on a large platter. Top evenly with the fruit, then sprinkle all over with the bacon. Drizzle the dressing over all. 

Makes 8 to 10 side salad servings, or 4-5 entree servings.

Summer Meals: Tortellini Salad with Grilled Chicken

Sometimes it's just too hot. Salads of all kinds are the mainstay of a lot of my summer meals. Salads that are the meal.

Tortellini Salad with Grilled Chicken
this is a fine salad even without the grilled chicken, so don't hesitate to enjoy it that way

3 packages refrigerated cheese tortellini
1 zucchini, blanched, then plunged into ice water
1 yellow squash, blanched, then plunged into ice water
1/2 cup finely chopped red onion
2 red bell peppers, cut into fine strips
1 1/2 cups thinly sliced celery
2 tablespoons minced fresh dill

2-3 cups  washed, dried, and chilled fresh baby spinach

1/3 cup white wine vinegar
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 cup very fine olive oil
salt and freshly ground pepper to taste

shredded parmesan cheese
pint package of fresh grape tomatos, washed, dried, and chilled

2 or 3 boneless chicken breast halves, washed and patted dry
2 tablespoons fresh lemon juice


Cook the tortellini per package directions for aldente pasta. Drain, then rinse immediately under very cold running water. Drain very well, then place in a very large mixing bowl  (I use a stock pot). Remove the zucchini and yellow squash from the ice water and slice into very thin wheels. Cut the wheels in half, then add to the pasta. Add the red onion, red bell pepper, celery, and dill toss the mixture to blend well.

For the dressing, mix together the white wine vinegar, mayonnaise, and mustard in a deep bowl. Whisk in the olive oil very slowly in a thin stream until it is completely incorporated and emulsified. Season the dressing with salt and pepper to taste.

In another bowl, add the spinach and toss with a very small amount of the dressing, just enough to barely coat it. Sprinkle with a tablespoon or so of the shredded parmesan cheese. Arrange the spinach along the bottom and sides of a large shallow serving bowl/dish.

Set aside a 2-3 tablespoons of dressing. Toss the tortellini salad with the remaining dressing, adding an ounce or so of the shredded parmesan. Refrigerate, covered, for six hours or overnight.

Prepare the chicken: On a very hot grill, cook the chicken breasts that have been seasoned with salt and pepper for 8 to 10 minutes per side. Remove from grill to a dish, then sprinkle with the lemon juice and set aside, covered, for 10 minutes or so. Slice the chicken against the grain into thin slices.

To serve as an entree: Spoon entree-sized portions into individual serving bowls or plates and top the salad with the slices of the warm grilled chicken. Garnish  with some of the grape tomatoes,  drizzling with some of the reserved dressing. Garnish with more parmesan, and finely chopped dill,  if desired.

To serve as a side salad: Garnish the top of the salad with grape tomatoes, and a little finely chopped dill and parmesan, if desired. I usually do not add grilled chicken when I make this as a side. It's a great picnic salad for a crowd.


Serves 6 or so as an entree, or 12-15 as a side salad.

Just in Time for Christmas: Jennifer's Orange Salad

Knitting friend Jennifer Ashworth made this delicious Orange Salad for the WiNKS Christmas Party and Beedle's Open House last Saturday. Fresh and clean tasting, it's a perfect foil for heavier fare. What a great dish for Christmas dinner!

JENNIFER'S ORANGE SALAD
•4 ripe medium oranges, peeled
•1 small red onion, sliced very thin
•2 tablespoons sherry vinegar [Jennifer used pear vinegar]
•6 tablespoons extra-virgin olive oil [Jennifer thinks that's a bit too much - see what you think]
•1/2 teaspoon mild smoked paprika
•Sea salt and black pepper to taste [don't be shy]
•3 tablespoons golden raisins, soaked in hot water for 20 minutes, then drained
•15 to 20 black olives, pitted
•2 tablespoons chopped toasted walnuts [toasted in the oven in a baking dish]
•2 tablespoons blanched almonds [optional]
•Fresh parsley and mint, chopped

Directions

1. Remove pith from oranges and slice into 1/4-inch rounds. Arrange on a serving platter and scatter very thinly sliced red onion on top. [Jennifer built her triple recipe in - you guessed it - triple layers.]
2. In a small bowl, whisk together the vinegar, olive oil, paprika, salt, and pepper. Spoon over the onion and oranges.
3. Sprinkle with raisins, olives, chopped walnuts, and almonds. Garnish with parsley and mint.
Chill a couple of hours - serve with a flourish
The tripled recipe will serve a large group, 10-12