Two cannibals were eating a clown, when one turned to the other and said: “Does this taste funny to you?"
Well, here I am again making salads! I really love eating, making, thinking up recipes and looking up recipes for salad.
Thought you all would enjoy a few more as it seems to be hot all over.
SEAFOOD SALAD
Serves 4
5 oz small pasta shells, cooked and drained
3/4 C green pimento stuffed olives, halved
1/2 C celery, small dice
3/4 C petite red, yellow & orange bell peppers, seeded, halved and sliced
4 oz cooked shrimp, diced
4 oz Weathervaine scallops, seared with salt and pepper and quartered
4 oz imitation lobster, diced
zest from 1 lemon
2 T chives, small dice
Dressing:
1/4 C extra virgin olive oil (I like a “green” flavor)
1-2 T juice from the olives
1 T lemon juice
1-2 T Sambuca
1/2 - 1 tsp dried marjoram
1/4 - 1/2 white pepper
For the dressing, mix the olive oil with 1 T each of the olive juice, lemon juice and samba, add the marjoram and pepper and let sit for 10 minutes and adjust to your taste. Let sit for another 15-20 minutes to meld flavors.
I like to cook the pasta while the dressing is melding. The pasta seems to absorb more flavors when warm.
Toss everything together adding the lemon zest and chives at the last minute.
It was hot and we love the local seafood. I wanted a “not mayo” seafood salad, so came up with this one. Had a bottle of Sambuca from the drunken giant prosciutto wrapped shrimp, so thought this would work well...it did!
Bell Pepper, Olive and Fontina Salad a la Lidia
This salad is from Lidia Bastianich that I have changed quite a bit!
Serves 4
8 oz petite red, yellow and orange bell peppers, seeded, halved and sliced
4 oz good green pimento stuffed olives, halved
1/2 C Fontina cheese, diced
1-2 T chives, minced
1-2 T parsley, minced
Dressing:
1/4 C Kefir
1/4 C half & half
1 T Dijon mustard
1 T white wine vinegar
1/4 tsp white pepper
Mix the dressing and let sit for 15 minutes. Toss everything together and mix well. refrigerate until serving time-at least 15 minutes.
This is actually better the next day, but add the chives and parsley at the last minute.
Lidia’s salad is with roasted peppers, I didn’t want to do that as we had so many things to grill, so I did this and actually like it better with the fresh baby bells. You can use any dairy you want. I’ve used yogurt, buttermilk, rice milk, coconut milk (with different herbs). It just works for a lot of meals.
AND let me tell you, the olives I used in the dishes are really great. They are from Peru by Festival Brand.
Italian Potato Salad
The red potato salad is from Vegetarian Today June issue. It is pretty basic. Just new potatoes boiled with a dressing of extra virgin olive oil, white wine vinegar, Dijon mustard, salt and pepper, chives and parsley. Next time I’ll cut the potatoes a little smaller and boil them with a few cloves of smashed garlic for a little more flavor; and dress this while still warm. The potatoes absorb the dressing so well that way.
Here’s the questions for today: How do you keep/organize your recipes? On paper-in the recipe books-on line-in an app???
Next question: I want to put together a cookbook for my daughters and grand kids, any suggestions for a good way to do that?
P. S. No green salads this week, OMG!