Triple-A Chicken Salad

 

                    This combination of apricots, apples, and almonds is a triple play in any league.

Serves 4 to 6

• 1 to 1½ cups poppyseed dressing (recipe below)
• ½ cup dried apricots, cut in quarters
• 1½ pounds shredded cooked chicken, chilled
• ½ cup sliced green onions
• ½ teaspoon minced lemon zest
• ½ cup sliced almonds, toasted
• 1 apple (such as Granny Smith), sliced thin
• Lettuce leaves, for garnish

1. In a medium bowl, combine the poppyseed dressing with the apricots ; let the bol sit for 30 minutes to 1 hour.
2. Mix in the chicken, green onions, and lemon zest ; refrigerate the salad, covered, if you wish.
3. Shortly beore serving, stir the almonds and apple into the salad ; mount the salad on lettuce leaves.

Poppyseed Dressing

Makes about 2 cups

• ¼ cup sugar
• ¼ cup honey
• ¼ cup white vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon grated onion
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 cup canola or corn oil
• 1 tablespoon poppyseeds

1. In food processor or with a mixer, combine all ingredients except the oil and the poppyseeds.
2. Pour in the oil and continue mixing until the dressing is thick ; blend in the poppyseeds.
3. Rerigerated, the dressing keeps for a couple of weeks ; if it separates, process or mix it again before using.

BON APPÉTIT

Pasta, Ham and Fava Bean Salad

 

                    This quick and easy pasta salad is just right for busy people. It is appealing and sustaining and the watercress and walnut pesto dressing adds a great flavour.

                    For a vegetarian salad, omit the ham and add 4 chopped, hard-boiled eggs to the salad with the watercress.

Serves 4

• 300 gr fusilli
• 625 ml fresh or frozen shelled baby fava beans, thawed if necessary
• 400 gr cherry tomatoes, halved
• 150 gr cooked ham, diced
• 60 ml snipped fresh chives
• 15 ml olive oil
• 50 gr watercress leaves, roughly chopped

Watercress and walnut pesto

• 50 gr watercress leaves
• 80 ml walnut pieces
• 1 garlic clove
• 60 ml olive oil
• Half lemon, zest grated and juiced
• 60 ml low-fat plain yogourt

1. Cook the pasta in a large pot of lightly salted boiling water for 10 minutes ; add the fava beans and bring back to a boil, then reduce the heat slightly and cook for a further 2-3 minutes until the pasta is tender and the beans are lightly cooked.
2. Meanwhile, mix together the tomatoes, ham, chives and oil in a large serving bowl ; set aside.
3. To make the pesto, process the watercress, walnuts and garlic together in a food processor or blender until finely ground ; add half the oil and pulse until combined, then add the remaining oil, lemon zest and juice and the yogourt and blend again, season to taste.
4. Drain the pasta and beans and immediately add them to the tomato mixture ; mix well, then cover and leave to stand for 5 minutes.
5. Stir the pesto and chopped watercress into the salad, then serve immediately.

BON APPÉTIT

Rice Salad with Shrimp

 

                    A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.

Serves 4

• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 orange pepper, deseeded and thinly sliced
• 4 cups bean sprouts
• 6 scallions, thinly sliced
• Half English cucumber, julienned
• 250 gr cooked, peeled jumbo shrimp
• 450 ml cooked long-grain white rice
• 15 ml sesame seeds, toasted

Sweet chili dressing

• 30 ml salt-reduced soy sauce
• 15 ml sesame oil
• 15 ml canola oil
• 30 ml sherry vinegar or rice vinegar
• 15 ml sweet chili sauce or 1 red chili pepper, deseeded and finely chopped
• 15 ml honey
• 15 gr fresh ginger, peeled and finely grated

1. First make the dressing, put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
2. Just before serving, add all the salad ingredients, apart from the sesame seeds.
3. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top.
4. Serve at once.

BON APPETIT

Warm Tuna, Pasta and Parsley Salad

 

                    This is a simple and delicious pasta dish that is just as good served hot as it is cold. It makes a great lunch for friends because you can make it a day in advance, so you can relax and enjoy the company.

Serves 4-6

• 250 gr cherry tomatoes
• 1 large red onion, cut into wedges
• 2 garlic cloves, sliced
• 60 ml pine nuts
• 15 ml olive oil
• 300 gr penne or other pasta shapes
• 2½ cans (170 grams each) tuna in water, drained
• 199 ml can corn kernels, drained and rinsed
• 125 ml chopped fresh flat-leaf parsley

Dressing

• 1 lemon, juiced
• 80 ml olive oil
• 10 ml whole-grain mustard
• 15 ml bottled capers, rinsed and roughly chopped

1. Preheat the oven to 350F (180C).
2. Line a baking tray with baking parchment and lay out the cherry tomatoes, onion, garlic and pine nuts ; drizzle everything ith the oil, season to taste and gently toss together.
3. Roast for 15-20 minutes or until the tomatoes are softened and the pine nuts are lightly broned ; remove from the oven and set aside.
4. Meanwhile, cook the pasta in a large pot of boiling water according to the package instructions until tender.
5. To make the dressing, combine all the ingredients in a small bowl and mix together thoroughly.
6. Once the pasta is cooked, strain in a colander, then return to the pot ; add the roasted tomato mixture, tuna, corn, parsley and dressing to the pasta and mix gently, without breaking up the tomatoes too much.

Each serving : 21 g protein, 19.5 g fat, 34 g carbohydrate, 4.5 g fibre, 404 Calories.

BON APPÉTIT

Caesar Salad with Grilled Shrimp (Hot, warm salads!)

 

4 servings

• ¼ baguette, cut into small cubes
• 45 ml olive oil
• 6 slices of bacon
• 20 large shrimp (21/25 caliber), raw and peeled
• 2 shredded romaine lettuces

Caesar Sauce Dressing

• 1 egg
• 3 anchovy fillets
• 10 ml chopped garlic
• 15 ml Dijon mustard
• 15 ml lemon juice
• 125 ml grated parmesan
• 125 ml olive or canola oil
• Salt and pepper to taste

1. Prepare the Caesar sauce, in the food processor container, place the anchovies, garlic, mustard, lemon juice and parmesan; add the egg.
2. Mix at low speed until the mixture is smooth.
3. While continuing to mix, slowly pour in the olive oil in a thin stream; mix until completely emulsified, add salt and pepper.
4. Reserve the Caesar sauce in the fridge.
5. In a skillet, heat the olive oil over medium heat; Brown the bread cubes for 5 to 6 minutes, stirring, and place on absorbent paper.
6. In the same pan, cook the bacon for 3 to 4 minutes on each side; pat the bacon dry between two sheets of absorbent paper, let cool, then slice the bacon.
7. Remove excess fat from pan; in the same pan, cook the shrimp for 1 to 2 minutes on each side over medium heat.
8. In a salad bowl, place the lettuce and half of the Caesar sauce; stir.
9. Add bacon, shrimp, croutons and remaining sauce; stir and serve immediately.

BON APPÉTIT

Corned Beef and Cheese Salad

 

Serves 4

• 2 hard-boiled eggs, cut into eight segments
• 175 gr frozen peas, cooked as the instructions on the packet
• 2 (198 gr/ 7-oz) cans corned beef, cut into strips
• 100 gr Cheddar or Emmental cheese, cut into strips
• 2 green peppers, sliced
• 4 tomatoes, cut in eight segments
• 100 gr canned sweet corn, drained
• 20 stuffed olives, sliced
• Small bunch parsley, chopped
• 1 clove garlic, chopped
• 5 tablespoons oil
• 3 tablespoons vinegar 
• Salt and pepper

1. Beat the garlic with the oil, vinegar, salt and pepper.
2. In a salad bowl, mix the dressing into the salad ingredients, cover and leave to stand for 15 minutes.
3. Sprinkle with parsley before serving.

BON APPÉTIT

Sicilian Seafood Salad

 

Serves 6

• 100 gr fresh or frozen scampi, cooked
• 1 onion, diced
• ½ onion, cut into 8 edges
• ½ clove garlic, crushed
• ½ teaspoon salt
• 150 ml white wine
• 450 gr squid
• 1 small carrot, diced
• 2 peppercorns
• 100 gr mussels
• 1 small cos lettuce
• Lemon slices, for garnish

Dressing

• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• Small bunch parsley, chopped
• 6 tablespoons olive oil
• Juice of 1 lemon
• ½ teaspoon salt
• Generous pinch white pepper

1. Place the onion, garlic, 1 ml salt and 100 ml wine in a large pan and add 100 ml water.
2. Prepare each squid by removing the "backbone" which runs the length of the sack ; separate the "backbone" from the flesh at the opening of the sack, carefully draw out and discard it.
3. Slice tentacles off the squid, leaving the head exposed ; cut away the head and discard.
4. Carefully draw the innards out of the sack and also discard ; thoroughly wash the rest of the squid, including the tentacles, and cut into narrow strips.
5. Bring the prepared wine stock to the boil, add the squid, cover the pan and simmer over a low heat for 30 minutes.
6. Place the carrot, ½ onion, the rest of the wine, the peppercorns and the remaining salt in a pan, add 100 ml water and bring to the boil.
7. Scrub the mussels under cold running water and remove the beards ; drop the mussels in the boiling liquid, cover and simmer for about 10 minutes.
8. The mussels are cooked when all the shells have opened ; remove the pan from the heat and allow the mussels to cool in the liquid.
9. Drain the squid and leave to cool.
10. Wash the lettuce, seperate the leaves and drain ; arrange the lettuce on a large serving dish.
11. To make the dressing, beat the oil with the lemon juice, salt, pepper, shallot, garlic and parsley.
12. Mix together the scampi and the squid and arrange on the bed of lettuce.
13. Drain the mussels and arrange them in their opened shells on the dish.
14. Sprinkle the dressing over the top ; cover the dish with cling-film and allow to marinate for 10 minutes.
15. Serve garnished with slices of lemon.

Note : When using fresh mussels, never cook any whose shells have opened slightly. Also discard any mussels which remain firmly closed after ample cooking time.

BON APPÉTIT

Balkan Tomato Salad

 

Serves 4

• 675 gr firm tomatoes, sliced
• 100 gr mozzarella or feta cheese
• 1 small onion, diced
• 2 leaves each fresh lemon balm and mint, chopped coarsely (optional)
• 1 clove garlic
• 20 black olives
• 1 tablespoon lemon juice
• 2 tablespoons wine vinegar
• Salt and freshly ground black pepper
• 8 tablespoons olive oil 
• 1 hard-boiled egg, cut into 8 edges

1. Break up the cheese with a fork.
2. Cut the garlic clove in half and rub the cut side round the inside of a large salad bowl.
3. Place the tomatoes, cheese, onion and olives in the bowl and sprinkle with the herbs.
4. Beat together the lemon juice, vinegar, and salt until the salt has dissolved, then add the pepper and oil ; sprinkle the dressing over the salad, cover and leave to stand at room temperature for 30 minutes.
5. Before serving, tossed the salad and garnish qith the egg.

BON APPÉTIT

Nicoise salad

 

                    Here is a classic salad that has become part of our summer habits. The achovy enhances the Mediterranean flavor of this salad.

For 2 meal salads

• 8 unpeeled baby potatoes
• 250 ml green beans in sections
• 1 can of 170 gr canned tuna, drained
• 2 hard-cooked eggs, quartered
• 20 grape tomatoes
• 20 Kalamata olives
• 4 anchovy fillets
• Anchoïade (see recipe below)

1. In a large pot of water, over medium heat, cook the potatoes for 10 to 12 minutes; drain and let cool before cutting in half.
2. Meanwhile, in a pot of boiling salted water over medium heat, cook the beans for 4 to 5 minutes or until tender; drain and immerse in an ice water bath to retain their color.
3. Place tuna in the center of a large serving plate; Arrange the beans, eggs, potatoes, tomatoes and olives all around.
4. Garnish with anchovy fillets and drizzle with anchoïade.

Anchoïade

• 15 ml white wine vinegar
• 5 ml Dijon mustard
• 2 cloves of garlic, finely chopped
• 3 anchovy fillets, crushed with a fork
• 60 ml olive oil
• Mill pepper

1. In a bowl, whisk together the vinegar, mustard and garlic.
2. Add the anchovies, then drizzle in the oil until the mayonnaise sets.
3. Pepper to taste.

BON APPÉTIT

Crab Salad with Tomato Vinaigrette

 

For 4 servings

• 2 large prepared crabs (around 250g of meat)
• 1 large bulb of thinly sliced fennel (leafy part chopped to garnish)
• 85 gr mixed greens
• 15 ml chopped chives
• Paprika or Cayenne pepper

Vinaigrette

• 2 large tomatoes
• 75 ml olive oil
• 15 white wine vinegar
• 60 ml cream 35%
• 5 ml chopped fresh tarragon
• Salt and black pepper
• A pinch of sugar
• A few drops of Worcestershire sauce
• A 5 cm segment of cucumber, diced

Vinaigrette

1. Place the tomatoes in a bowl then cover them with boiling water; soak for 30 seconds then peel, core and cut into small cubes.
2. In another bowl, beat together the oil and vinegar then add the cream and tarragon and season to taste.
3. Add the sugar and Worcestershire sauce to taste then add the tomatoes and cucumber.

Salad

1. Mix the crab meat and fennel then add 60 ml of vinaigrette.
2. Arrange the mixed greens on a large serving plate and put the crab mixture on top.
3. Drizzle with remaining vinaigrette, garnish with chives and fennel fronds.
4. Season with paprika or cayenne pepper and serve.

BON APPÉTIT

Shrimp and Avocado Salad

 

4 servings

• 750 gr cooked giant shrimp, peeled and deveined
• 1 avocado sliced
• 1 grapefruit, quartered
• Vinaigrette
• 30 ml mayonnaise
• 30 ml sour cream
• 15 ml natural yogurt
• 30 ml chopped fresh mint

1. On a large plate, arrange the shrimp with the avocado and grapefruit.
2. In a small bowl, mix the vinaigrette ingredients.
3. Drizzle the salad with vinaigrette and serve.

BON APPÉTIT

Mediterranean salad

 

For 4 servings

• 200 gr instant couscous
• 500 ml boiling water
• 15 ml olive oil
• 15 ml balsamic vinegar
• Ground black pepper
• 1 sliced cucumber
• 1 chopped green pepper
• 3 chopped Italian tomatoes
• 12 sliced dried tomatoes
• 55 gr marinated artichokes, drained and sliced
• 55 gr pitted and sliced black olives
• 200 gr cooked shrimp, peeled and deveined
• 115 gr feta cut into 2 cm cubes
• 30 ml fresh basil or 15 ml dried basil
• 10 ml lemon zest

1. In a large bowl, pour the boiling water over the couscous and stir until the water has been absorbed; add oil, vinegar and black pepper and mix, set aside.
2. Add the rest of the ingredients to the couscous and mix everything well.

BON APPÉTIT

Deli-Style Pasta Salad

 

                The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic. 

12 servings

• 1 package (16 ounces) tricolor spiral pasta
• 2 medium plum tomatoes, seeded and julienned
• 8 ounces sliced salami, julienned
• 8 ounces provolone cheese, julienned
• 1 small red onion, thinly sliced and separated into rings
• 1 jar (5¾ ounces) stuffed olives, drained and sliced
• 1 can (2¼ ounces) sliced ripe olives, drained
• ¼ cup grated Parmesan cheese
• 1 bottle (8 ounces) Italian salad dressing

1. Cook pasta according to package directions ; drain and rinse in cold water.
2. In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives and Parmesan cheese.
3. Add dressing and toss to coat.
4. Cover and refrigerate for several hours or overnight.

BON APPÉTIT

Colorful Guacamole Tossed Salad

 

4 servings

• 2 medium tomatoes, seeded and chopped
• ½ small red onion, sliced and seperated into rings
• 6 bacon strips, cooked and crumbled
• One-third cup vegetable oil
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon hot pepper sauce
• 2 large ripe avocados, peeled and cubed
• 4 cups torn salad greens

1. In a bowl, combine tomatoes, onion and bacon.
2. In a small bowl, whisk the oil, vinegar, salt, pepper and hot sauce ; pour over tomato mixture and toss gently.
3. Add the avocados.
4. Place the greens in a large salad bowl ; add avocados mixture and toss to coat.
5. Serve immediately.

BON APPÉTIT

Shrimp Salad

 

Serves 12

• 12 ounces seashell macaroni, cooked, drained and cooled
• ½ pound small shrimp, cooked
• ½ cup chopped onion
• 1 cup diced celery
• 2 tomatoes, seeded and diced
• ½ green pepper, seeded and diced
• 2 dozen snowpeas, cut in 1-inch pieces
• 2 cups mayonnaise
• 2 tablespoons chopped fennel
• 2 tabelspoons chopped dill
• ½ teaspoon white pepper
• ½ teaspoon salt

1. In a large bowl, combine the macaroni, shrimp, and vegetables.
2. In a separate bowl combine the mayonnaise and remaining ingredients ; blend the mixture with the shrimp mixture, tossing well.
3. Chill well before serving.

BON APPÉTIT