Any Mediterranean diet cookbook or recipes are usually tasty, exotic and scrumptious in flavor but more often it is renowned for its excellent health benefits. Whether you are simply trying to lose weight or improve your nutrition and health, these few recipes from my Mediterranean cookbook will suit your needs.
In the Mediterranean diet:
- Butter is most often replaced by the use of extra virgin olive oil,
- There are no synthetically produced fats.
- Processed foods are not an option
- Red meat and dairy products are consumed in moderation.
- Cheese is most often feta, parmesan, goat’s cheese etc.
Here are some of the popular Mediterranean diet recipes:-
1. GRILLED SHRIMP SALAD
Basic Ingredients:-
- 10 - 12 large shrimp.
Shrimp is a Mediterranean shellfish that can be identified with prawns. Shrimps are mainly found in sea water.
- Two to three zucchini as per your requirements.
Zucchini is an Italian summer vegetable – available almost everywhere.
- One cluster of asparagus. Asparagus is a type of vegetable, good for most meals particularly the little shoots.
- Two cups of salad assortments including endive, radicchio and butter lettuce Endive is one of the variants of the winter folio type of vegetable chicory that is brought into use while cooking or can also be eaten as a salad. Radicchio is a leafy vegetable that has white-streaked crimson foliage or leaves.
Butter Lettuce is a mild yearly plant usually developed as a leafy vegetable. However, any dark leafed lettuce will do
- One Avocado
Avocado is a tree and also the crop of the tree that is categorized in the blossoming plant species of Lauraceous and it can be identified with berry.
- Two cups of newly sliced basil leave (a kind of herbal leaf).
- Beaker full of extra virgin olive oil.
- One cup of lime juice without any additions.
- One spoon of mustard that is a thick yellow paste having a spiky flavor.
- Two teaspoons of powdered garlic.
- A mug full of red mauve tart that has a sour taste.
GUIDELINES TO MAKE GRILLED SHRIMP SALAD
Make a mixture of olive oil, lime juice, pesto, chopped fresh garlic and red vinegar. Then preserve the shrimp in 1 ½ of the salad dressing for about half an hour. Then place the shrimp on bayonet and chop zucchini and asparagus on sideways. Then lay the shrimp, zucchini and asparagus onto the oven grill & heat until prepared. Place all the heated things in a basin, cut up the avocado and put in it to the heated stuff.
2. WHITE BEAN DIP
Basic Constituents:-
- One small chopped onion.
- One large spoon of powdered garlic.
- One crimson pepper; a kind of spice.
- Two canisters of flotilla or blue beans.
- Additional olive oil.
GUIDELINES TO MAKE WHITE BEAN DIP
Deep fry the chopped onion in live oil, add a big spoon of crushed garlic & chopped raw red pepper in olive oil till it gets hot and the color of the onion becomes lucid. Draw off all the water that remains & wash 2 tins of pallid blue beans. Place all constituents in a food grater and intermingle till it gets soft. Mix with a marine salt and pepper (spice) for flavor and on top of it sprinkle with olive oil and serve up with hot portions of wheat bread.
3. VEGETABLE BEAN SOUP
Vegetable bean soup at one time can be served to maximum of eight people.
Basic Constituents:-
- Beaker full of kidney beans.
- Beaker full of white bean salt.
- Two averaged sized chopped onions.
- One peeled and roughly chopped carrot.
- One roughly chopped bay leaf.
- One roughly sliced rhizome.
- One horde of chopped dill.
- Three cabbage leaves.
- One cup of spinach leaves.
- Three endive leaves (Endive leaves are sliced and thinly divided. Leaf color is green).
- Black pepper.
- 1 beaker full of washed rice.
- Olive oil is required for giving a damp feel to the dish.
- Parmesan cheese to be used as the topping.
GUIDELINES TO MAKING VEGETABLE BEAN SOUP
Saturate parched beans in icy water for about an hour and after that draw off the water. Get a big pan filled with brackish water and heat it. Then put the beans, onions, carrot, celery & bay leafs. When the water is in boiling, lessen the heat so the soup or chowder gradually simmers. After 45 minutes, check for the suppleness of the beans and if they are still stiff then continue boiling until they become soft.
After the initial process, put in dill, cabbage & endive leaves. Add salt and pepper as per your taste. Low boil the mixture for about 30 minutes; put in the rice and cook it for fifteen minutes with cover on. Sprinkle olive oil and cheese over it and it is ready to serve.
4. SPAGHETTI WITH FRESH TOMATO
Can be served to a maximum of four individuals.
Basic Constituents:-
- Six hundred grams of thick tomatoes.
- Four garlic pieces.
- Three big spoons of extra virgin olive oil.
- Chopped oregano (important)
- Fifty grams of finely chopped piccante pecorino.
- Thinly grated basil leaves.
- Red or black spice and salt as per your taste.
GUIDELINES TO MAKE SPAGHETTI WITH FRESH TOMATO
Boil tomatoes in water; take them out after a considerable amount of time and then strip them of their skin and slice them into small pieces by hand. You can take out all the seeds carefully but most people don’t. Place the grated tomatoes in a dish bowl along with crushed garlic, oregano, olive oil and basil leafs.
Put the tomatoes in boiling water; remove them after a few minutes, peel and cut them into small pieces by hand. Get rid of the water and the seeds. Put a cloth over a bowl for 1 hour so that all the ingredients inside the bowl get soaked. After an hour, boil and cook the spaghetti, chop the pecorino and put it in the same bowl. On top of this, sprinkle black or red pepper as per your taste. Serve with red wine.
5. MEDITERRANEAN TOMATO SAUCE.
Basic Constituents:-
- Twelve peeled and slightly crushed tomatoes.
- One big spoon of olive oil.
- One chopped fresh garlic.
- One cup of red wine
- Two big spoons of grated basil leaves.
- Sprinkled black pepper and marine salt.
GUIDELINES TO MAKING MEDITERRANEAN TOMATO SAUCE
Put fresh tomatoes in a pan and boil them for over a minute. After that drain the remaining water, peel the tomatoes and slice them. Deep heat the olive oil (not too hot) in a pan and then drop in the garlic & onion; heat them for more than 3 minutes, stirring until they become supple. Add a little red wine, herbs, black pepper & salt accordingly and simmer. Cook the paste for 15-20 minutes. Put the sauce in fridge for three days. Mediterranean tomato sauce can be frozen up for a period of four to five months.
At least one of these will be to your liking and like me, you’ll cook them over and over again.
Supplied by Ray Darken - Here's where you can access more recipes for a modified Mediterranean diet. If you'd like more news and broader access to diet reviews and nutrition information try modified Mediterranean diet recipes. If this link isn't working, try
http://safe-and-easy-weightloss.com/wordpress/
Article Source: http://EzineArticles.com/?expert=Ray_Darken
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Monday, February 26, 2007
Tuesday, February 20, 2007
Satisfying And Light Chicken Salad Recipes
Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.
Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let's start making that salad!
CURRIED CHUTNEY CHICKEN SALAD (from http://AllRecipes.com)
2 whole chicken breasts (or about 5 cups cubed cooked chicken) 1 cup seedless white grapes, cut in half 1/2 fresh pineapple, peeled, cored, and cut into cubes. Greens of your choice for serving 1/2 cup chopped pecans, toasted. 1/2 cup thinly sliced green onions, white and green parts
Dressing:
1/3 cup bottled Major Grey's chutney, large pieces chopped. 1 teaspoon curry powder 1 cup mayonnaise, homemade or high-quality purchased. 1/2 teaspoon salt 1 tablespoon grated lime zest 1/4 cup fresh lime juice
Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.
For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.
Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.
MEXICAN CHICKEN SALAD RECIPE
INGREDIENTS:
1/4 cup cider vinegar 3 Tbsp. honey 1-1/2 tsp. cumin 1/4 tsp. salt pepper to taste 1 Tbsp. olive oil 2 whole chicken breasts, skinned, boned, and cut into 2" strips 1/2 tsp. garlic salt 16 oz. pkg. frozen corn 1 cup chopped plum tomatoes 15 oz. can black beans, rinsed and drained 1 green onions, chopped 1 red bell pepper, chopped 10 oz. pkg. lettuce mix 2 avocados, peeled and chopped 2 cups shredded Monterey Jack cheese 3 cups slightly crushed blue corn tortilla chips 1 cup sour cream 10 oz. jar thick and chunky salsa
Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.
Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.
Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let's start making that salad!
CURRIED CHUTNEY CHICKEN SALAD (from http://AllRecipes.com)
2 whole chicken breasts (or about 5 cups cubed cooked chicken) 1 cup seedless white grapes, cut in half 1/2 fresh pineapple, peeled, cored, and cut into cubes. Greens of your choice for serving 1/2 cup chopped pecans, toasted. 1/2 cup thinly sliced green onions, white and green parts
Dressing:
1/3 cup bottled Major Grey's chutney, large pieces chopped. 1 teaspoon curry powder 1 cup mayonnaise, homemade or high-quality purchased. 1/2 teaspoon salt 1 tablespoon grated lime zest 1/4 cup fresh lime juice
Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.
For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.
Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.
MEXICAN CHICKEN SALAD RECIPE
INGREDIENTS:
1/4 cup cider vinegar 3 Tbsp. honey 1-1/2 tsp. cumin 1/4 tsp. salt pepper to taste 1 Tbsp. olive oil 2 whole chicken breasts, skinned, boned, and cut into 2" strips 1/2 tsp. garlic salt 16 oz. pkg. frozen corn 1 cup chopped plum tomatoes 15 oz. can black beans, rinsed and drained 1 green onions, chopped 1 red bell pepper, chopped 10 oz. pkg. lettuce mix 2 avocados, peeled and chopped 2 cups shredded Monterey Jack cheese 3 cups slightly crushed blue corn tortilla chips 1 cup sour cream 10 oz. jar thick and chunky salsa
Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.
Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.
Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
Shrimp Salad Recipes To Tickle The Palate
It is always fascinating to combine shrimp with salad. The toughness of the meat contrasts with the crispiness of the greens that makes for a really appetizing starter. Below you will find some of the most fascinating shrimp salad recipes that I've come across with. Do feel fry to try them a home.
SHRIMP SALAD JOAQUIN
1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic -- minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes -- chopped
1 bell pepper -- chopped
In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
SHRIMP SALAD RECIPE
INGREDIENTS:
2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings mixed salad greens
PREPARATION:
Mix together shrimp, sweet pickle, and French dressing.
Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.
French Dressing
2 tablespoons fresh lemon juice or vinegar 1/3 cup olive oil 1/2 teaspoon salt dash pepper 1/4 teaspoon dry mustard dash cayenne, optional Whisk together all ingredients in a cup small bowl.
SHRIMP SALAD WITH ANGEL HAIR PASTA
INGREDIENTS:
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked.
Cool under cold running water; drain well.
In large bowl combine all ingredients except tomatoes and Parmesan cheese.
Toss gently but blend thoroughly.
Refrigerate 3-4 hours.
If texture is dry add more dressing, top with tomatoes and parmesan cheese.
SHRIMP SALAD WITH CELERY
INGREDIENTS:
2 cups cooked shrimp, halved lengthwise and chilled 1 cup thinly sliced celery 1 tablespoon finely minced onion 1 tablespoon fresh lemon juice 1/2 cup mayonnaise salt and pepper to taste Romaine lettuce or mixed greens thinly sliced tomatoes avocado slices, optional cherry tomato slices, optional
PREPARATION:
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
SHRIMP SALAD JOAQUIN
1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic -- minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes -- chopped
1 bell pepper -- chopped
In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
SHRIMP SALAD RECIPE
INGREDIENTS:
2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings mixed salad greens
PREPARATION:
Mix together shrimp, sweet pickle, and French dressing.
Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.
French Dressing
2 tablespoons fresh lemon juice or vinegar 1/3 cup olive oil 1/2 teaspoon salt dash pepper 1/4 teaspoon dry mustard dash cayenne, optional Whisk together all ingredients in a cup small bowl.
SHRIMP SALAD WITH ANGEL HAIR PASTA
INGREDIENTS:
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked.
Cool under cold running water; drain well.
In large bowl combine all ingredients except tomatoes and Parmesan cheese.
Toss gently but blend thoroughly.
Refrigerate 3-4 hours.
If texture is dry add more dressing, top with tomatoes and parmesan cheese.
SHRIMP SALAD WITH CELERY
INGREDIENTS:
2 cups cooked shrimp, halved lengthwise and chilled 1 cup thinly sliced celery 1 tablespoon finely minced onion 1 tablespoon fresh lemon juice 1/2 cup mayonnaise salt and pepper to taste Romaine lettuce or mixed greens thinly sliced tomatoes avocado slices, optional cherry tomato slices, optional
PREPARATION:
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
Tuesday, February 13, 2007
Vegetarian Recipes to Transform Your Life
Is it time to make changes for the betterment of your health, although, you just do not know how? Are you tired of living day by day doing the same thing over and over and getting the same results? Well, it starts with you! In order to make changes in your life right now, you have to be open and non-resistant to change. Transformation is a process which most people are afraid of because it requires them to live outside of their box. We go through our whole lives thinking we are living because we go to work, pay the bills, eat junk food and then expect to have excellent health.
Your body is your temple,your life source, and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.
The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE! Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:
Succulent Seductive Salad
1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro
Citrus-ginger Dressing
½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine any citrus fruit, juiced
½ tsp. oregano/basil, dried
Cut tofu into cubes.
Add oregano and garlic to flour.
Coat tofu with seasoned flour.
Heat oil in skillet and add coated tofu to hot oil.
Cook until all sides are golden brown.
Drain. Heat another skillet with butter.
Add maple syrup and tofu and stir until tofu becomes a brown caramel color.
Repeat #3 process, but add pecans and sugar in place of tofu.
Set aside and cool.
Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro.
Stir citrus-ginger dressing and add to salad to serve.
For more information and recipes click on the link:
www.canavacafe.blogspot.com
About the Author
Monique Marion Sharp has been serving vegetarian food to the movers and shakers of Atlanta metropolitan for the past seven years. While serving the community, she has worked at Atlanta's most popular restaurants and hotels observing and learning everything from the kitchen to the front of the restaurant.
Your body is your temple,your life source, and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.
The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE! Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:
Succulent Seductive Salad
1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro
Citrus-ginger Dressing
½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine any citrus fruit, juiced
½ tsp. oregano/basil, dried
Cut tofu into cubes.
Add oregano and garlic to flour.
Coat tofu with seasoned flour.
Heat oil in skillet and add coated tofu to hot oil.
Cook until all sides are golden brown.
Drain. Heat another skillet with butter.
Add maple syrup and tofu and stir until tofu becomes a brown caramel color.
Repeat #3 process, but add pecans and sugar in place of tofu.
Set aside and cool.
Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro.
Stir citrus-ginger dressing and add to salad to serve.
For more information and recipes click on the link:
www.canavacafe.blogspot.com
About the Author
Monique Marion Sharp has been serving vegetarian food to the movers and shakers of Atlanta metropolitan for the past seven years. While serving the community, she has worked at Atlanta's most popular restaurants and hotels observing and learning everything from the kitchen to the front of the restaurant.
Famous Ceasar Salad Recipes
Ceasar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.
CEASAR SALAD (From Recipe http://Source.com)
4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic -- chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper salt -- to taste
12 cups Romaine lettuce croutons -- seasonings in recipe
STEP ONE: Prepare Croutons (Optional)
Cut a loaf of stale bread into 1/4-inch cubes.
Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper.
Bake until crisp.
STEP TWO: Prepare Caesar Salad Dressing
In a large bowl, grind anchovies to a paste-like consistency.
Stir in all remaining ingredients except Romaine lettuce.
STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl.
Pour salad dressing over lettuce and toss salad. Serve immediately.
CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From Recipe http://Link.com)
CAESAR DRESSING:
1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper About 1/3 cup water for thinning
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano
1.For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.
2.Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.
Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.
Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.
3.Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.
4.The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
CEASAR SALAD (From Recipe http://Source.com)
4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic -- chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper salt -- to taste
12 cups Romaine lettuce croutons -- seasonings in recipe
STEP ONE: Prepare Croutons (Optional)
Cut a loaf of stale bread into 1/4-inch cubes.
Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper.
Bake until crisp.
STEP TWO: Prepare Caesar Salad Dressing
In a large bowl, grind anchovies to a paste-like consistency.
Stir in all remaining ingredients except Romaine lettuce.
STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl.
Pour salad dressing over lettuce and toss salad. Serve immediately.
CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From Recipe http://Link.com)
CAESAR DRESSING:
1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper About 1/3 cup water for thinning
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano
1.For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.
2.Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.
Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.
Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.
3.Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.
4.The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.
About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
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