The first salad I’d like to share with you came from my friend Linda about 30 years ago. I usually make it when there will be more than my husband Bill and myself to eat it because it makes quite a bit, and it does not keep well. Although, we have been known to eat the whole salad as an entree on a hot summer night! Linda’s daughter Michelle brought the salad to our home for a dinner a few years ago and blessed me by leaving the beautiful glass platter she had served it on. What a thoughtful hostess gift! Now I use it every time I make this salad.
The recipe calls for 3 different lettuce varieties. I have found that using an XOX salad spinner works great for washing and drying all the lettuce. Using quartered artichokes rather than chopped, gives those who don’t care for them the ability to put them aside. My sister-in-law Sue, adds black olives to the salad when she makes it and that’s good too. This salad is wonderful to serve with the whole beef tenderloin that was in last week’s post. If you missed it, just click on the link to see it as well as a twice baked potato recipe. Also, either of these would be great with the Chicken Marsala that will be next Wednesdays post.
The second recipe is a classic Caprese salad. Although I have made it to be served in a bowl with sliced cherry tomatoes, fresh baby mozzarella and chopped basil, I prefer arranging the tomato, basil leaf and fresh mozzarella slice in an individual “stack” on a platter so that it’s easy to serve with a small spatula. During the winter months if homegrown tomatoes are not available I will substitute plum tomatoes for better flavor.
- 1 bunch of romaine
- 1 bunch of leaf lettuce (red adds color)
- 1 large head of boston/baby lettuce
- 1 small red onion
- 1 4 ounce jar diced pimientos, drained
- 16 ounces quartered marinated artichoke hearts, drained
- 2 cups (approx) grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 Tablespoons water
- ¼ teaspoon garlic salt
- ¼ teaspoon onion salt
- Mix dressing ingredients in a jar and shake or in a bowl and whisk. Set aside.
- Wash, dry and chop all lettuce. Place in large bowl. Slice red onion into rings then cut rings in half. Add to the bowl of lettuce along with the pimientos and artichokes and toss together.
- If you are not serving right away, cover bowl and place in refrigerator. Keep dressing unrefrigerated.
- When ready to serve, shake or whisk dressing and pour over salad. Add Parmesan and toss well so ingredients are well coated with dressing and cheese. Serve immediately
- 4 large tomatoes (or 6 small or plum)
- 1 pound fresh mozzarella
- whole fresh basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Slice tomatoes into ½" slices and place on platter
- Wash and dry a whole basil leaf for each tomato slice and place on top of each one
- Slice mozzarella into ½" slices and place on top of basil leaf
- Sprinkle salt and pepper then drizzle olive oil and balsamic vinegar
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