Grilled Corn and Sweet Onion Salad

My local farmer's market is one of my favorite summer destinations. I load my little one into her stroller and we walk down bright and early each Saturday. Aside from a few farms, the market offers fresh mozzarella, baked goods, lemonade and my personal favorite: pickles! I have a strong tendency to overbuy produce and pickles... Last week, the tomatoes were too pretty too resist - little yellow cherry tomatoes. I cut some up for Claire and she pointed to it and said "What's that mommy?" When I told her it was a tomato, she gave me a skeptical look then popped it in her mouth... They're now a favorite. As for corn, forget the salad, she wants it on the cob, with "buh-der". She'll happily gnaw on a whole ear (giving mommy and daddy time to eat!)

With my inability to control myself at the market, I frequently end up looking for ways to use up the excess... This corn salad is a nice, light change to corn on the cob. Serve it with grilled beef or chicken for a simple summer dinner.

Grilled corn and sweet onion salad
adapted from Boy Meets Grill by Bobby Flay

2 ears of corn, husks and silk removed and blanched
2 Tbsp. olive oil, plus extra for brushing the corn
1 Tbsp. cup aged sherry vinegar
1 tsp.Dijon mustard
1 small garlic clove, minced
1 small red bell pepper, diced
1/2 large Vidalia onion, thinly sliced
1 ripe plum tomato, finely chopped
1 jalapeno pepper, finely chopped, seeded if desired
1 Tbsp. finely chopped chives
Salt and pepper

Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

Composed Salad of Mixed Greens, Goat Cheese and Caramelized Pecans

Even though Mother's Day is already almost a month behind us, I'm still trying to find time to dig into the gift my husband got me (best husband ever!). He got me 4 books - not cookbooks, but books known for their exquisite passages on food. Two are foodie books: Heat by Bill Buford and On Food and Cooking by Harold McGee; and the other two are more literary: The Belly of Paris by Emile Zola and When You Lunch with the Emperor by Ludwig Bemelmans.

Before I dive into them, I promised myself I'd finish the book I'm currently reading: Mockingjay - the final book in the Hunger Games trilogy. The book's an easy read but it's slow going because I cannot find the time to read. I'll get there though.

Anybody read these books? thoughts on them? I can't wait to dive in. I think I'll start with Heat and go from there. But my summer reading list is all set.

In the meantime, I've started my weekly visits to the Scotch Plains Farmers' Market. Each Saturday, I head out with my little one in her stroller. At 5 1/2 months pregnant, I'm hoping I can make it through most of the summer walking... we shall see. But my findings at the market inspire delicious summer salads like this one...



Composed Salad of Greens, Goat Cheese, and Caramelized Pecans
From Essential Pepin by Jacques Pepin
Serves 4

CARAMELIZED PECANS
1/4 cup pecan halves
1/2 teaspoon canola oil
1 tablespoon sugar
Pinch of salt
Pinch of cayenne

1 medium apple, preferably russet or Golden Delicious
1 1/2 teaspoons fresh lemon juice

DRESSING
1 1/2 tablespoons oil, preferably a mixture of walnut, hazelnut, and/or canola
1 1/2 teaspoons sherry vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 cups salad greens, preferably mesclun
1 ounce semi-dry or hard goat cheese, crumbled into pieces about 1/2 inch in size

For the pecans:
Put the pecans in a skillet and cover (barely) with water.
Bring to a simmer over high heat, and immediately drain. Return the pecans to the pan and add the oil, sugar, salt, and cayenne. Cook over medium-high heat, stirring, until the nuts brown and the sugar mixture caramelizes. Transfer the pecans to a plate to cool.

Halve the apple and remove the core. Cut it into 1/2-inch-thick slices. Stack the slices and cut them into 1/2-inch wide strips. Mix the apple strips with the lemon juice and set aside.

For the dressing:
Mix all the ingredients together in a large bowl.

At serving time, toss the greens with the vinaigrette, and arrange on individual plates. Sprinkle with the apple strips, crumbled cheese, and pecans. Serve immediately.

Burrata with speck, peas and mint

Burrata is one of those things I've heard about and read about but had never actually tasted. It turns up again and again in cookbooks, especially my two new favorites: Harvest to Heat and Fresh from the Market. So when I was in Kings Supermarket in Garwood a couple weeks ago and saw it on the shelf, I had to have it. I bought one and decided to figure out what to with it it later... (much like the D'Artagnan rabbit I bought on the same trip - he will make his appearance here soon!)

I saw this recipe and loved its simplicity. It became the first course of a Sunday dinner Jeff and I had. The verdict on burrata: my oh my. It's rich, luxurious and one of the tastiets things I've ever had the pleasure of consuming. No kidding. We both actually felt the speck overpowered it just a tad. I'll make the same recipe again but try it with regular prosciutto... Either way, it's elegant and divine. If you can find burrata, give it a go. The rest is easy.



Burrata with speck, peas and mint
adapted from Harvest to Heat  by Darryl Estrine and Kelly Kochendorfer

3/4 cup fresh peas
1/4 cup fresh mint leaves, julienned
1/2 to 1 Tbsp. fresh lemon juice
1 Tbsp. Extra Virgin olive oil
4 Tbsp. freshly grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
8 slices speck
1 8-oz. piece fresh burrata, sliced just before serving

Heat a small saucepan of water over high heat. Add the peas and cook for 2 minutes. Drain and cool under running water.

In a small bowl, combine the peas, mint, lemon juice to taste, olive oil, 2 Tbsp. Parmigiano-Reggiano, and salt and pepper. Stir well but gently to combine.

Arrange 4 slices of speck on each of two plates. Arrange half the burrata over the speck on each plate. Top with a mound of the pea mixture. Sprinkle with the remaining Parmigiano-Reggiano.

Bay Scallops with Smoked Fingerling Potato Salad, Endive, & McIntosh Apple

I have previously confessed my love for Laurent Tourondel... it's no secret. But I'll tell you something new: I love him even more now. Since my little eclair was born, I've been cooking, but not those spend-all-day-in-the-kitchen meals; it's been more the toss-something-in-the-slow-cooker dinners (which are delicious, don't get me wrong). But I know I'm adapting to motherhood when I get that urge to make a fab dinner, to pick recipes that take up a full page or maybe even two, have unusual ingredients or techniques, and look darn good on a plate. Enter Laurent. For my birthday in December, my mother-in-law sent me a copy of Fresh from the Market. I've drooled over it numerous times, and I finally got around to making a meal from it.

The first course is featured below. I am personally not a scallop fan. But every now and again I'll make a first course with them because my husband loves them. This recipe calls for bay scallops which I find more palatable than the big guys. I was intrigued by smoked potatoes (amazing!) and McIntosh happen to be my favorite apples. This is one great first course. It's got lots of different textures - creamy potato salad, crisp greens, crunchy apples and bacon and lush scallops. Jeff put it in his top five first courses (his long-standing favorite is also from Laurent...)

Watch for the main course: a veal chop with black trumpet ragu and crispy artichokes... mmmm.

If you're in the market for a new cookbook (and who isn't really???) check this one out. Not that I'm partial or anything.



Nantucket Bay Scallops with Smoked Fingerling Potato Salad, Endive, & McIntosh Apple
adapted from Fresh from the Market by Laurent Tourondel

SERVES 6

Potato Salad
2 slices thick-cut bacon
3/4 pound fingerling potatoes
Kosher salt
1 cup hickory wood chips, soaked in water (or use a stovetop smoker with chips if you have one)
1/3 cup mayonnaise
2 tablespoons store-bought barbecue sauce
1 tablespoon mustard oil, or grapeseed oil
1 tablespoon sherry vinegar
1 tablespoon chopped fresh parsley
1 tablespoon finely diced celery
1 tablespoon finely diced red onion
Sea salt and freshly ground black pepper

Scallops
1 tablespoon canola oil
11/2 pounds Nantucket Bay scallops

Salad
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely chopped garlic
1 head endive, sliced on the bias into 1/2-inch strips
1 small McIntosh apple, peeled and cut into matchstick-size strips
1 bunch watercress, large stems removed

Make the potato salad
Cook the bacon in a small sauté pan over medium heat until crispy, about 5 minutes. Drain on a plate lined with paper towels. Once cool, roughly chop the bacon.

Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat and salt liberally with kosher salt. Reduce the heat to a simmer and cook until the potatoes are tender, about 18 minutes. Drain the potatoes. When they are cool enough to handle, peel off the skins.

Line the bottom of a pot with heavy-duty aluminum foil. Drain the hickory wood chips and place them in the pot. Heat the wood chips over a burner until they are smoking. Place the potatoes in a steamer insert and set the insert in the pot. Cover tightly with a lid, allowing no smoke to escape from the pot. Smoke the potatoes over medium heat for about 5 minutes. Alternatively, smoke them for 5 minutes in a stovetop smoker.

Whisk the mayonnaise, barbecue sauce, mustard or grapeseed oil, and sherry vinegar in a large bowl to blend.

Add half the warm potatoes to the dressing and, using a fork, crush the potatoes into the vinaigrette. Cut remaining potatoes into quarters and then fold them in.

Fold in the chopped bacon, parsley, celery, and onion, and season to taste with sea salt and pepper. Let the salad stand for 20 minutes to allow all the flavors to incorporate, stirring occasionally.

Prepare the scallops
Heat the canola oil in a large sauté pan over medium-high heat. Season the scallops with salt and pepper. When the pan is smoking hot, add the scallops. Sear the scallops on 1 side until caramelized, about 2 minutes. Once the scallops have caramelized, swirl the pan several times and continue to cook for 2 more minutes. Transfer the scallops to a plate lined with paper towels to absorb any excess moisture.

Assemble the salad
Whisk the olive oil, lemon juice, and garlic in a medium bowl to blend. Season to taste with salt and pepper. Toss the endive, apple, and watercress in the vinaigrette to coat.

To serve
Spoon the potato salad in the center of 6 plates. Place the scallops over the potato salad and then top with the watercress salad. Serve immediately.

A whole new potato salad: Bacon, goat cheese, tomato, arugula and potato salad

Memorial Day has come and gone. Ours wasn't too eventful - we had a great dinner out with the family on Friday, but the rest of the weekend was pretty lowkey. Long weekends are always a welcome change - I always try some new recipes and even found a ltitle time for a much needed manicure and pedicure. Our dinner last night changed from my original plan - I was going to pick up lobsters because they were on sale but we'd had our fill of seafood of late, so we put two t-bones on the grill. The day was pretty hot so I wanted side dishes that weren't too much fuss. I settled on corn on the cob - surprisingly good for this time of year - and a potato salad that might just be the most memorable thing about our quiet Monday at home.

A couple of years ago, my mom gave me a cookbook that she'd found on Martha's Vineyard. It's called Raising the Salad Bar by Catherine Walthers. I remember opening it and thinking, "Salads? Boring." My opinion has changed as I've tested more recipes from this book. They're packed with flavor and combine common salad ingredients in new and unusual ways. There's a whole section on potato salads - the chapter title is "Not Your Mother's Potato Salad." My mom happens to make great potato salad, but it's the traditional kind with mayo, so the ones in the book are definitely a departure from that. I opted to try the Potato Salad with Arugula, Tomatoes, Bacon and Goat Cheese. Why? Because the name of the recipe combines my favorite things and a quick scan of the ingredients revealed more tasty delights: kalamata olives and balsamic vinegar.



This is a recipe I'll make again. Boiling the potatoes is about the hardest part. Once that's done, just toss in everything else and you're good to go. And the flavors go great with steak. (And hopefully with chicken because we'll be having the leftovers on Wednesday with some grilled chicken.). I cut the recipe in half since there are only two of us. But it could also be multiplied for a crowd. Boil the potatoes and cook the bacon in the morning before the summer heat kicks in and the rest is a cool and easy assembly of ingredients.



Potato Salad with Arugula, Tomatoes, Bacon and Goat Cheese
adapted from Raising the Salad Bar by Catherine Walthers

2 pounds new potatoes, scrubbed and halved
6 slices thick-cut bacon, cut into 1-inch pieces
1 cup cherry or grape tomatoes, halved
2/3 cup kalamata olives, halved
1 1/2 cups baby arugula coarsely chopped
4 ounces goat cheese
2 Tbsp. Balsamic vinegar
4 Tbsp. Extra Virgin olive oil
Salt and pepper



Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and run under cold water. When cool enough to touch, cut into bite-sized pieces.

Cook the bacon and drain well on paper towels.

Whisk the vinegar and oil together in a small bowl.

When ready to serve, add the tomatoes, arugula, and olives to the potatoes then drizzle with the dressing. Toss to coat and add salt and pepper to taste. Put the goat cheese in the freezer for 5 minutes then use a fork to crumble it over the top of the salad. Sprinkle the bacon over the top and serve.

Antipasto Pasta salad

I'm sure everyone can think of dishes that remind them of their childhood. This salad is one my mom made when I was young for parties and get togethers of all kinds. We used to have picnics at our house quite often for co-workers of my dad's and this salad frequently made the menu. As a kid, I picked out every last bit of tomato - I'm more tolerant these days. I'd try to get extra olives on my plate, too. I've made it several times for company and I've found that many people elave one thing or another on their plates - but none have ever complained.

It's easy to make, full of flavor and tastes best made a day or two ahead. It doesn't have any mayo like most pasta salads, so it's a bit healthier. Use the list of ingredients as a guide and go from there - add marinated artichokes or mozzarella - the possibilities are endless.

If you do make it a day or two ahead, check the oil and vinegar before serving - it tends to absorb a lot of it so a fresh dash of oil might be needed. Leftovers make a great lunch on the go.



Antipasto pasta salad

• 1 lb. small shell pasta
• ¼ lb. provolone cubed
• ¼ lb. Genoa or hard salami cubed
• ¼ lb. pepperoni cubed
• 2 green or 1 green and 1 red pepper, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 small can black olives, sliced
• ½ cup green olives, halved
• 3 Tbsp. chopped onion
• 3 diced tomatoes
• 1 Tbsp oregano
• 1 ½ tsp. salt
• 1 tsp. pepper
• ½ c. vinegar
• ¾ c. olive oil

Cook pasta according to directions on package. Allow to cool. Mix all ingredients together in a large bowl. Make one day ahead to marinate.

French Laundry Crab: Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Mache

My dream is to one day dine at the French Laundry in Napa Valley. Until that day comes, I'll happily try my hand at Thomas Keller's recipes and content myself with imagining what it will be like when I do go. That said, I've had the French Laundry cookbook for awhile now and I've only made two recipes. Many of them are pretty involved and I just don't get myself organized enough to get through them. But last Saturday, my parents came over for dinner.

I was making a pretty simple meal: grilled ribeyes and homemade pasta with prosciutto, grilled asparagus, smoked mozzarella and fresh basil. I wanted a first course that was a little more interesting. So I climbed onto my stool and got the French Laundry down from its place of honor in my kitchen. I quickly settled on Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Frisee Lettuce. It was beautiful, light, and only a couple ingredients would give me a challenge.

I ended up making some modifications. Keller says to buy cucumber juice at a health food store (I couldn't find it) or to make it at home in a juicer (I don't have one). So I made my own using my method noted below. I also used jicama in place of daikon and mache in place of frisee. To see what other modificaitons I made, you're just going to have to get a copy of the French Laundry!

It proved to be a hit with Jeff and my parents and it's a first course I'll make again. It's not too complicated and it really does plate beautifully. Give it a shot. We had the leftover crab the next day without any cucumber jelly and it's still delish. So if the jelly scares you, make the rest of the dish without it.



Crab salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Mache
adapted from The French Laundry by Thomas Keller

For the cucumber jelly:
1 1/2 peeled cucumbers, cut into chunks, plus 1/2 small cucumber peeled
1/2 tsp. plain gelatin
1 Tbsp. warm water
24 dill sprigs, plus more to garnish salad

For the crab salad:
1/3 cup heavy cream
3-4 tsp. whole grain Dijon mustard
Kosher salt and white pepper
1 lb. lump crab meat
1 c. baby greens (I used Mache rosettes)
2-3 radicchio leaves torn into small pieces
3 Tbsp. grated jicama
Extra virgin olive oil
1-2 tsp. lemon juice
Kosher salt and white pepper

Place the chunks of cucumber in a blender and puree. (Add a little water if needed to get it started.). Line a mesh strainer with a few layers of cheesecloth and place over a bowl. Pour the cucumber puree into the strainer and let sit. You need 1 cup of cucumber juice (I got plenty from 1 1/2 medium cucumbers). Set the juice aside.

Using a mandoline or sharp knife, cut lengthwise slices about 1/8 inch thick from the half cucumber. Cut the slices into narrow strips about 1/8 inch wide and then cut the strips at an angle to make diamonds. You will need about 2 tablespoons of diamonds. Set aside.

Mix the gelatin with the warm water and stir to dissolve. When the gelatine has dissolved, whisk it into 1 cup of cucumber juice. Pour a thin layer of the juice onto each of 4 serving plates. Discard any excess (I used square plates and used just about all of the juice).

Arrange 6 dill sprigs around each plate and some of the cucumber diamonds. Leave the center open as this is where the crab will go. Put the plates in the refrigerator to set for at least one hour. (My refrigerator shelves were a bit uneven, so I used folded index cards to make sure the juice didn't collect on one side of the plate!)

Before serving, whip the cream in a medium bowl until it forms a ribbon when the whisk is lifted. Whisk in the mustard and salt and pepper to taste. Place the crab in a separate bowl and fold in just enough of the cream mixture to bind the salad. (Don't just dump the crab into the cream because you may have too much whipped cream.)

Toss the greens, radicchio and jicama with a little olive oil and the lemon juice and season to taste with salt and pepper.

Fill a 2 to 2 1/2 inch ring mold or cookie cutter with the crab mixture (pack it in so the shape holds) and carefully place over the center of the plate. Lift the mold off and then top the crab with a bit of the greens and a few extra dill sprigs.

Note: don't take the plates out fo the fridge too soon or the gelatin will soften. If that happens, stick them back in the fridge for a few minutes to harden.

Makes about 4 servings.

Greek potato salad with octopus

The third of 4 Greek recipes may not suit every reader, but read on - even without the octopus, this would be a great salad. I had actually chosen another salad for the dinner (which we'll save for the future), but my plans changed when I showed Jeff the recipes I was planning. You see, Vefa's Kitchen has throughout it spreads with photos of the recipes. The image opposite the salad I'd chosen was this one. Jeff pointed at it and said it would look more interesting on my blog (which means it would also taste better in his stomach). I scanned the ingredient list and the only challenge would be the star of the show: baby octopus. But we already had plans to head to Whole Foods the next morning so I said we'd check. As this proves, Whole Foods did indeed have fresh cleaned baby octopus.

It's a great recipe - bold flavors, a nice combination of textures, not too heavy, but a substantial first course. If the octopus scare you off, try the salad without or use some broiled shrimp instead.



Potato salad with octopus
adapted from Vefa's Kitchen

1/2 lb. baby octopus, cleaned
2 yukon gold potatoes, scrubbed
1/2 ripe avocado
2 tsp. freshly squeezed lemon juice
1 small bunch baby arugula
1 scallion, thinly sliced
Sea salt

For the marinade:
2 Tbsp. olive oil
4 Tbsp. fresh squezzed lemon juice
1 red chile, finely chopped
1 clove garlic, minced

For the tomato dressing:
1 ripe vine tomato, cubed
1 Tbsp. freshly chopped parsley
2 tsp. minced red onion
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar

Rinse the octopuses and cut them in half (unless they are very small). In a bowl, whisk the marinade ingredients then add the octopus. Mix to coat; cover and let marinate in the refrigerator for at least 2 hours.



Cook the potatoes in boiling salted water for 15-20 minutes, until tender. Drain and let cool slightly, then cut into bite-sized pieces.

Combine all the dressing ingredients in a bowl and season to taste with pepper.

Preheat the broiler. Drain the octopuses and broil them on a baking sheet until the legs curl and the bodies are cooke through, turning them once or twice. It should take about 5 minutes.

While the octopuses cook, arrange the arugula on a platter, place the potatoes over the top. Then cut the avocado into bite-sized pieces and arrange among the potatoes. Drizzle with the lemon juice. Sprinkle the sscallions over the salad.

Remove the octopuses from the oven and arrange them over the top of the salad. Spoon the dressing over the platter and then sprinkle with a bit of coarse sea salt. Serve immediately.

Serves 2-4.

Lobster salad with avocado, pesto and tomato vinaigrette

Lobster is one of those foods that makes any day feel like a special occasion. We're lucky enough to live in an area where we can get Maine lobsters any time of year, often for less per pound than the cost of deli meat. Usually I simply steam them and serve with drawn butter and corn on the cob. But I found a recipe for a lobster salad with Avocado, pesto and tomato vinaigrette and it's simply divine. Big fresh flavors from tomatoes, pesto and sherry vinegar combine with creamy avocado and succulent lobster for a first course that will impress any guests.

Make the pesto mayonnaise and tomato vinaigrette a day ahead to save time. The leftover pesto mayo makes great chicken salad - just toss a few spoonfuls with some rotisserie chicken and pile into pitas or on your favorite bread with sliced tomato, baby arugula and some shaved parmesan cheese.

Lobster Salad, Avocado, Tomato Vinaigrette
adapted from The BLT Cookbook by Laurent Tourondel

Tomato Vinaigrette
3 Tbsp. Extra Virgin olive oil
1/4 medium onion, diced
3 tomatoes, chopped, plus 1/4 cup diced
1 sprig fresh thyme
2 tsp. sugar
2 tsp. sherry vinegar
1/4 tsp. Tabasco sauce
Fine sea salt and freshly ground black pepper

Pesto Mayonnaise
1 egg
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 cup grapeseed oil
3 cups fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
4 garlic cloves
1/4 cup extra-virgin olive oil

Salad
2 Hass avocados, cut into 1/2 inch dice
2 large tomatoes, cut into 1/2 inch dice
1/2 small red onion, very thinly sliced
2 Tbsp. sherry vinegar
2 Tbsp. extra-virgin olive oil
2 lobsters, cooked and cooled, meat removed from the shells
1 cup baby arugula leaves

To make the tomato vinaigrette
In a medium saucepan, heat 3 Tbsp. extra-virgin olive oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the chopped and diced tomatoes, thyme and sugar. Stir, cover and cook until tomatoes begin to soften. Remove from heat, discard stem from thyme sprig, and transfer the mixture to the bowl of a food processor. Process until well blended.

Strain the mixture through a fine-mesh strainer set over a bowl. Discard the solids. Add the vinegar and Tabasco. Season to taste with salt and pepper. Cover and refrigerate at least 3 hours. This can be made a day or two ahead.



To make the pesto mayonnaise
Place the egg in a small saucepan with water to cover. Bring to a boil . Turn off the heat; cover and let stand for 2 minutes.

Scoop out the egg into a blender. Add the mustard and red wine vinegar. With the motor running, slowly add the grapeseed oil in a thin stream. Blend until creamy and smooth. Transfer to a bowl.

Put the basil, cheese and garlic into the blender (you don't have to clean it in between). With the motor running, add 1/4 cup of olive oil in a thin stream. Blend until thick and smooth.

Scrape the pesto into the bowl with the egg mixture and stir to combine. If making ahead, cover and refrigerate. Remove from refrigerator and stir well about 15 minutes before using.



Make the salad
In a bowl, toss the avocados, tomatoes, onion, vinegar, olive oil and salt and pepper. Arrange the salad on 4 dinner plates. Top with some of the arugula. Arrange the lobster on top of the arugula. Spoon the tomato vinaigrette around the salad and the use a small spoon to drop pesto around the outside.

Serve immediately. Serves 4.

Kicked up salad: Crispy prosciutto, baby beets, and field mushrooms

Salads are one of those things my husband can usually take or leave. So I've made it my personal challenge to occasionally present him with an unusual salad that I hope will dazzle him into loving salad as much as I do. OK, maybe dazzle is too strong a word, but I do enjoy making unusual salads to complement our meals. Last weekend, I got a couple of steaks for dinner and was making simple potato pancakes. To add some flare (and vegetation) to our carnivorous feast, I chose Curtis Stone's Salad of Crispy Prosciutto, Baby Beets and Field Mushrooms from his book, Cooking with Curtis. The book is divided by season and each section features a few ingredients. The prosciutto section definitely caught my attention. The gorgeous crispy slice also caught my husband's attention: mission accomplished!



This is a great accompaniment to a simple meal. It went great with our grilled steaks and would go equally well with another grilled meat or fish. It's hearty and packed with flavor: sweet beets, salty prosciutto, earthy mushrooms, and a little tang from some sherry vinegar. My modified version follows... (If you can;t find baby beets like, me, use a few small ones and just cut them before serving. Just know that your roasting time will be a little longer...)

Salad of Crispy Prosciutto, Baby Beets and Field Mushrooms
2 bunches baby beets or 4 small beets
1/3 cup extra virgin olive oil plus extra for drizzling
salt and freshly ground black pepper
4 slices prosciutto
2 portabello mushroom caps, each cut into 6 strips
1/3 cup sherry vinegar
1 shallot, finely diced
bunch of baby arugula

Preheat oven to 350F. Lay the beets on a roastingtray. Drizzle with olive oil and season with salt and pepper. Place in hot oven for 20-25 minutes or until tender. Remove from the oven and keep warm. (If using larger beets, peel the skins off the roasted beets once they've cooled a bit.)

Place the prosciutto in a large non-stick rying pan and allow it to go crispy. Once crispy, turn it over and remove it from the pan. Leave to cool until required. Using the same pan, add the mushrooms, season with salt and pepper and cook in the excess fat from the prosciutto for 2-3 minutes. (You may need to add a little extra butter or olive oil.)

Remove the mushrooms from the pan and set aside. Add the shallot to the pan and cook for about 1 minute. Remove from the heat, and whisk in the sherry vinegar and olive oil. Pour the dressing over the arugual and toss gently. Arrange the arugula, beets and mushrooms on 4 plates. Top each with a piece of crispy prosciutto.

Serves 4.

Now that's a salad: Bacon-wrapped cippolini with goat cheese

For some reason, I've been on a kick where I like to make fancy salads. Maybe it's all the fresh vegetables at the farmer's market or maybe it's that I've found a bunch of recipes that catch my eye. Whatever the reason, my husband has been loving them which is quite startling given his usual hum-ho attitude toward salad! Of course bacon always helps.

This salad is based on a recipe in Michel Richard's Happy in the Kitchen. I love roasted onions and bacon so I thought this would be a great addition to a simple dinner of mushroom risotto with sauteed veal.

Salad of butter lettuce with bacon-wrapped cippolini and goat cheese

• 1 head butter lettuce
• 8 cippolini onions, end trimmed and peeled
• 4 slices of bacon
• 2 sprigs fresh thyme
• Salt and pepper
• 1 tsp. olive oil
• 1 tsp. soy sauce
• 1 Tbsp. red wine vinegar
• 2 slices from a log of goat cheese (about 1 oz. each)

Preheat oven to 400.

Heat oil in an ovenproof pan. Add the onions and saute until golden brown on each side. Remove from heat and allow to cool slightly. When cool enough to handle, wrap each in half a slice of bacon then place in the pan seam side down. Sprinkle with a little salt and freshly ground pepper. Then sprinkle the thyme over the onions.

Bake in the oven for about 15 minutes. The turn on the broiler to crisp the bacon. Remove from oven. Set the bacon-wrapped onions on a plate. Set the pan over medium heat and whisk in the soy sauce and vinegar. (You can get rid of a little of the bacon fat if there's too much in the pan). Bring to a boil then reduce until slightly thickened. Strain.

Arrange lettuce on plates. Place 4 onions on each then drizzle with the dressing. Place the goat cheese in the center and serve immediately.

Serves 2

Farmer's Market finds

You know you're a foodie when... So many things could finish this sentence but when summer kicks in, I know I'm a foodie when I get more than a little excited to see what's at the local Farmer's Market in Scotch Plains each Saturday morning. As the season progresses, the choices change offering new surprises each week. Last Saturday, one of the farms was offering gorgeous striped beets and fresh-picked zucchini blossoms. I had to have them!

I bought one bunch of beets - 4 medium-sized beets with white and pink concentric circles inside. And I grabbed a bunch of zucchini blossoms. I decided I'd use both to make a salad of goat cheese stuffed zucchini blossoms with marinated beets and caramelized walnuts.

Sweet tender, roasted beets combine beautifully with the tang of the goat cheese. The blossoms add a bright punch of color and the walnuts add some crunch. For a little extra flare I added a little basil chiffonade and a sprinkling of chopped chives.

And note well, I served this with country-style lamb chops and homemade pappardelle with wild mushroom ragu and my husband's response was that the salad was the best part! He never says the salad is the best part!!

Roasted beet and Goat Cheese-Stuffed Zucchini Blossom Salad


Serves 4

• 2 large or 4 medium beets (red or striped)
• 1 4-oz package goat cheese, at room-temperature
• 1 egg, lightly beaten
• 1 scallion, chopped
• 12 zucchini blossoms
• 2 Tbsp. red wine vinegar
• Extra Virgin Olive Oil
• Walnut Oil (optional)
• Sherry vinegar (optional)
• Caramelized walnuts (see recipe at bottom)
• 4-6 fresh basil leaves, cut into chiffonade just before serving
• a few chives, chopped for sprinkling
• 1 Tbsp. fresh parsley, chopped
• 2 cloves garlic, minced
• Sea salt

Preheat oven to 400F. Scrub the beets then rub each with a bit of olive oil and sprinkle with a bit of sea salt. Wrap each in a piece of foil then roast for 1 hour or until easily pierced with a knife. Remove from oven and allow to cool slightly.

In a shallow dish, combine the red wine vinegar, parsley, and garlic with about 7 Tbsp. of olive oil and a sprinkle of salt and pepper. Peel the cooled beets, then slice each into 1/4 inch thick slices and set in the dressing. Cover and refrigerate for several hours or overnight.

In a small bowl, combine the goat cheese, scallion and just enough egg to moisten the mixture (probably about half of the egg). Set aside. Gently open each blossom and remove the stamen and any bugs. Fill each with about 1 to 1 1/2 tsp. of the cheese mixture. Twist the top to close.

When ready to serve, place three slices of beet on each plate, leaving the dressing behind. Heat 2-3 Tbsp. olive oil in a skillet over medium-high heat. Sautee the blossoms until golden, about 2 minutes on each side. You may have to do this in batches.

Lay three zucchini blossoms on each plate. Drizzle a little walnut oil and sherry vinegar, if using, over the beets (or use some of the marinade if you prefer). Then pile the basil chiffonade on the beets and sprinkle with the chives. Finally, sprinkle with some caramelized walnuts and serve.

Caramelized walnuts

1 cup walnut halves

2/3 cup sugar

1/4 cup water

Spray a small baking sheet with sides. Stir the water and sugar together in a small saucepan until the sugar is dissolved. Allow the mixture to boil until it caramelizes. When it gets the color you like, turn off the heat and stir in the walnuts. Pour the mixture onto the sheet and allow to harden. Break it into large pieces and put it in a zipper sandwich bag. Smash the caramelized nuts into small pieces with a rolling pin. Sprinkle on salads, munch on them, serve with ice cream...

Fresh, simple, pretty prosciutto

Last night we had steaks for dinner with grilled ramps and some potatoes. I wanted to make a first course with a little pizazz (and not a lot of effort). I found a recipe in Neil Perry's Good Food for Prosciutto with tomato and bread salsa. It looked pretty and easy so I gave it a whirl. It was delicious and very eye-catching. I'll definitely make this again for a dinner party.

As I so often do, I made a few modifications to the recipe. My version follows. I will note that Chef Perry called for parsley and not basil and sourdough breadcrumbs. Lacking sourdough, I had some pocketless Greek pita so I dried one in the oven and then crushed it with my handy rolling pin.


Prosciutto with Tomato bread salsa
Serve 2 (can easily be increased for more people)

• 8-10 paper thin slices of prosciutto
• 1/2 pint cherry or grape tomatoes, cut in half
• about 5 basil leaves
• 1/2 cup breadcrumbs (use homemade - store bought are too fine. you want just a little chunkiness)
• 1 Tbsp. tomato juice (just squeeze a chunk of tomato)
• Red wine vinegar
• Extra Virgin olive oil
• sea salt
• fresh ground black pepper

Arrange the prosciutto on two plates. In a bowl, combine the tomatoes, breadcrumbs, basil and tomato juice. Add a splash of red wine vinegar and a lite drizzle of olive oil. Stir to combine, then add salt and pepper to taste. Scoop the tomato salsa into the center of each plate.

Couldn't be any easier!