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| Blue Cheese Caesar Salad |
1 cup Italian bread, cut into 3/4-inch cubes
5 tablespoons olive oil
1/2 cup crumbled blue cheese
1 head of romaine, torn into bite-size pieces
1/4 cup freshly grated Parmesan
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DIRECTIONS:
In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350° F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool.
Combine the caesar dressing with half of the Blue cheese. In a salad bowl toss the romaine with the dressing, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well.
*Add crumbled crisp bacon as a variation
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| Caesar Salad with Portobello Mushrooms |
Rosmarino Key Lime Caesar Dressing
4 garlic cloves, flattened, peeled
3 large portobello mushrooms about 3/4 lb. sliced crosswise into 3/8 inch thick strips
1/4 cup chopped fresh parsley |
DIRECTIONS:
Heat 3 tablespoons of oil in skillet. Saute garlic until brown, discard. Add mushrooms and saute until brown. Season with salt and pepper. Sprinkle with parsley. Dress salad. Divide among plates. Top with mushrooms. |
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| Italian Potato Salad with Rosemary, Lemon and Capers |
2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
3/4 cup Rosmarino Balsamic & Roasted Garlic Dressing
1 tablespoon chopped fresh rosemary
8 tablespoon sliced green onions
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DIRECTIONS:
Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
Mix fresh rosemary with Balsamic & Roasted Garlic Dressing. Layer 1/4 potatoes in bottom of medium bowl Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck.
Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown. Turn over, cook 3 minute. Transfer skillet to oven, continue cooking to desired doneness. Spoon sauce onto plates. Slice duck and place ? ??? additional berries, if desired, and serve.
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| Mock Lobster Salad |
2 lbs. haddock fillets
1 onion, sliced
2 cups water
1 teaspoon salt
2 cups diced celery
1 cup remoulade sauce
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DIRECTIONS:
Simmer haddock in the salted water with the 1 teaspoon salt and the sliced onion until fish becomes white instead of translucent. This will take about 5 minutes, after the water comes to a boil, drain. Break fish into large chunks, discarding skin, place in a bowl with the celery. Mix with remoulade sauce, refrigerate. Stir gently before serving. |
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| Poppy Spinach-Strawberry Salad with Goat-Cheese Bruschetta |
| The sweetness of the strawberries and salad dressing contrasts with the garlic bread's pungent goat-cheese flavor.
3/4 cup Rosmarino Honey Poppy Seed
Dressing 6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3 oz.) log goat cheese, cut into 6 slices
6 (1 oz.) slices French bread, toasted
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DIRECTIONS:
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 tsp. toasted almonds. Spread cheese over toast slices; to each salad with 1 bruschetta.
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| Seafood Salad |
Seafood Atlernatives: Crab, Lobster, Shrimp, Salmon
1 lb. seafood of choice
3/4 cup chopped celery (2-3 stalks)
3 tbsp. capers
1/2 - 3/4 cup Remoulade sauce
1 cup remoulade sauce
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DIRECTIONS:
Mix seafood, celery, capers and remoulade sauce. Chill.
Makes about 3 cups salad.
For gourmet submarines: spread lower half of rools with seafood salad mixture. Top with tomato slices, onion rings, provolone cheese and lettuce. Add top of roll and secure with toothpicks run through large black olives.
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