Take Five Summer Salads - 6/18/2012 | News

UPCOMING COOKING CLASS! SENSATIONAL SUMMER SALADS!

Wednesday, June 20 - 6:00 p.m. at KITCHEN Sinc. $ 50.00
40 Monroe NE Grand Rapids MI 49506
www.kitchensincgr.com
616-822-8693

ALSO FOODIES, FRIENDS AND FARMERS FUNDRAISER ON JUNE 19 at 6:00 p.m. A BENEFIT FOR THE FULTON STREET FARMERS MARKET Cost $ 50.00

SUMMERTIME SALADS
The assortments and varieties of salad combinations are endless, so have some fun preparing exotic or ordinary displays of seasonal ingredients in unique and flavorful ways.

SALAD CATAGORIES

Appetizer Salads - can be combinations that are heartier, more flavorful than a basic side sald. Should be attrictive, and visual appealing.

Side Salads - light, flavorful and not too rich. They should blnce and compliment the rest of the meal.

Main Course Salads - large enough to serve as a full meal, are balanced nutritionally, and normally contain some type of protein, such as meat, poultry, seafood, eggs, or cheese.

Separate- Course Salads - A salad served after the main course for the purpose of cleansing the palate after a rich dinner and is very light in nature. Or, maybe intended as a type of dessert, served with fruit and maybe a bit of cheese .

TIPS FOR GREAT SALADS

Keep the salad off the rim of the plate.

Provide a good balance of color.

Height will make the salad more attractive, versus a few flat greens strewn across a plate.

Cut your ingredients neatly.

Make every ingredient identifiable.

SALAD GREENS
Should be fresh, clean, crisp, cold and well drained.
Crispness is attained with moisture and air. Leaves wilt because they lack moisture. Restore limp lettuce leaves by washing them and placing in the refrigerator. The moisture that clings to the leaves after draining is usually sufficient to keep them crisp. On the other hand, too much water drowns them and leaches out flavor and nutrients.

Air circulation is essential for greens to 'breathe'. Do not pack tightly or too firmly. Clean, damp towels, a colander or specialty lettuce containers which allow for air circulation without drying out the leaves are best.

When cut greens are held too long, browning or 'rusting' of the leaves can occur. Stainless or special lettuce knives will prevent browning of the leaves.

Tabbouleh Molds with Spiced Chicken
and Parmesan Crisp - Serves 8
This salad is beautiful, unique and filled with all sorts of healthy, crunchy flavor!

2 tablespoons olive oil
1 clove garlic, minced
1 cooked rotisserie chicken, bones and skin discarded, skin shredded
1/3 cup apple juice
1 teaspoon ground cumin
½ teaspoon apple pie spice
Pinch or two chili powder
TABBOULEH
3 1/2 cups water or chicken broth
1 ¾ cups fine bulgur
1 small red onion, chopped
1 tomato, seeded, diced
1 finely grated small cucumber
1/3 cup currents or dried cherries
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh cilantro
Dressing
Juice of 1 lime
1 teaspoon Dijon mustard
1/ 4vteaspoon ground cumim
1 teaspoon honey
Salt and pepper to taste
1/4 cup olive oil
¼ cup canola or grapeseed oil

Dollops of plain yogurt, chopped chives or watercress for garnish, optional
DIRECTIONS:
In a large skillet, heat the olive oil until hot. Add the garlic and cook on medium low heat until softened, but not browning. Add the cooked chicken, apple juice, cumin, apple pie spice and chili powder and simmer on medium-low heat for 4 minutes or until liquid is almost reduced and somewhat thick. Remove and set aside to keep warm.

In a medium saucepan, heat the water until boiling. Stir in the bulgur, remove the pan from the heat and cover the pan to allow the bulgur to steam for 10 minutes or until the water has absorbed. If there is any remaining liquid in the pan, strain it off. Stir in the remaining ingredients.

While the bulgur is steaming, make the vinaigrette.
Place all the ingredients, but the oils, in a covered jar shake until combined. If the honey does not dissolve, place the jar in the microwave for 45 seconds to dissolve. Add the oils and shake vigorously. Taste and adjust seasoning.

To serve: Mound the tabbouleh salad onto a platter or pack into a cup and then flip over onto individual plates to ummold. Place shredded chicken mixture on the side and drizzle with some of the vinaigrette over chicken and bulgur salad.
Serve warm or cold. Top with a dollop of yogurt, chives or watercress and a Parmesan crisp if desired.

Lacey Parmesan Crisps - Makes 8 to 10 crisps

1/2 cup grated good quality Parmesan cheese
DIRECTIONS: Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking mat is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.

Roasted Fingerling and Fennel Nicoise Salad - Serves 4

This is the recipe thatI will be serving at the Foodies, Farmers and Friends Fundraiser on June 19 - a benefit for the Fulton Street Farmers Market.
See attached flyer below for information.....

3 fennel bulbs
1 # fingerling potatoes, scrubbed
¼ cup olive oil
Salt and freshly ground black pepper

Dressing:
1 garlic clove
8 basil leaves
1 each red and yellow pepper, roasted, skinned, seeded and finely chopped
10 Greek or Italian black olives, pitted, finely chopped (Nicoise or Kalamata are good choices, and you can purchase then already pitted in a jar.)
2 shallots, finely chopped
4 anchovy fillets, finely chopped
2 tablespoons small capers
5 tablespoons olive oil
Juice of ½ lemon
Salt and pepper to taste (Note: The anchovy and capers are somewhat salty on their own, so use additional salt sparingly.)

Remove any fronds from the fennel and reserve.
Peel fennel with a potato peeler to remove the outer fibrous layer. Cut each bulb in half lengthwise, then cut each half into eighths. Trim off a little of the root from each end being careful to leave some of the root attached so the fennel will remain intact.

Bring 2 pots of water to a boil. Add the fennel to one pan and the fingerlings to the other. Cook the fennel for 3-4 minutes, then drain in a colander. Let the potatoes cook until just tender when pierced with a knife. Drain and cool slightly before cutting them in half lengthwise. Alternately, you place the fennel and halved fingerlings on a rimmed cookie sheet, toss with a bit of olive oil and use your hands to rub the vegetables with the oil. Season well with salt and pepper. Place in a preheated 450' oven and roast until tender, about 35-40 minutes.

Dressing: Place the garlic, basil, and salt into small food processor, blender or mortar and pestle and pulse or grind until a smooth paste forms. Remove contents to a bowl and stir in remaining ingredients.

Place the warm potatoes and fennel into a bowl and pour dressing over. Toss to combine all the ingredients. Garnish with reserved fennel fronds.

Courtesy:

Kathleen Schiefler

www.kitchensincgr.com

MoDiv Building
40 Monroe Ctr NW
Grand Rapids, MI 49503