CHEF'S SELECTED SALADS
I am pleased to be able to share some of my favorite Salads with you! Through out my career as a professional chef many other chefs have shared thier secrets with me. Now I'll show you the key to making your next lunch or dinner a great success is fairy simple, it's just seasoning and technique. I will be posting new recipes often so please stop back soon.
Armed with the knowledge of seasoned professionals in the recipes below and my spice blends you'll always be a hit in the kitchen in minutes not years!
Hey, I had to learn the hard way why should you?
Five-Spice Tilapia Salad with Citrus Ponzu Vinaigrette
4 servings (serving size: 1 fillet and 1 tablespoon sauce)
2 tablespoons thinly sliced green onions
2 tablespoons orange juice 1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
2 teaspoons honey
2 teaspoons rice wine vinegar
2 teaspoons Toasted sesame oil
1/4 teaspoon ground fresh ginger
1/4 teaspoon salt
4 (6-ounce) tilapia fillets
2 tablespoons olive oil
8 oz Fresh baby spinach leaf
Preparation
Combine green onions, juices, soy sauce, brown sugar, vinegar, 1 tablespoon of the oil, ginger and sesame oil in a small bowl (retain for dressing salad).
Sprinkle both sides of fish evenly withFIVE SPICE BLEND.Heat remaining oil ina large skillet over medium-high heat, wait until the pan reaches light "smoke point". Add fish to pan; cook 2 minutes on each side or until fish flakes easily when testedwith a fork or until desired degree of doneness. Remove from skillet, and serve fish warm over baby spinach leaf generously drizzled with dressing. This is a great and easy summer salad. I love the warm fish on the cool salad!
Poached Gulf Shrimp, Mirliton and Avocado with Cajun Vinaigrette
The mirliton, also know as "cayote squash" is a favorite ingredient used in cooking almost exclusively by natives of Louisiana.
6 appetizer servings
2 pounds (u-15 count) Steamed Gulf Coast shrimp
- 1 large or 2 small mirlitons, peeled and cut into matchsticks (parboiled )
2 small ripe avocados
2 cups spring mix or other mixed lettuces
1 Small Red onion cut in thin rings
1 Red Bell pepper Julliened ( for garnish )
Cajun Vinaigrette
Prepare the dressing at least an hour before serving to allow flavors to meld. Marinate red onion in vinaigrette this entire time.
1 egg yolk
1/8cup Lime juice
1/8 cup white balsamic vinegar
1 Tablespoon honey
3/4 cup olive oil
1/2 teaspoon minced shallots
2 tablespoons each finely chopped red, green and yellow bell pepper
In a small mixing bowl, whisk together the egg yolk and the lime juice. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the Cajun Seasoningand the remaining ingredients and whisk slowly to combine. Refrigerate until serving time
To parboil the mirliton, place in a basket or sieve and submerge in boiling water for about 15 seconds. Remove and plunge into ice water to halt cooking. Drain, drizzle with a spoonful of dressing. Refrigerate.
Peel and devein the shrimp, leaving tails on. Poach Shrimp with a few lemon wedges and a bit of myCrazy Cajun Seasoning for 5 minutes in "sub boiling" water. Pull from pot, rinse under cold water and chill in fridge.
Toss the lettuce with just enough dressing to coat lightly. Arrange in the center of small plates and top with mirliton. Circle 4 to 6 shrimp around the edge of the lettuce and place avocado slices between the shrimp. Top with red onion rings and a scattering of red peppers. Pass additional Cajun dressing at the table
An Awesome Spinach Salad
Braised Beet, Goat Cheese Kalamata Olives w/ Lemon-Tarragon Vinaigrette On Baby Spinach Leaf
3 Beets (Braised in Balsamic & Water, Peeled, Diced)
kalamata olives
spinach
goat cheese
Lemon-Tarragon Vinaigrette
1/4 cup olive oil
1/8 cup water
1/4 cup white balsamic vinegar
1 small chopped shallot
juice of 2 lemons
1 Tbsp chopped fresh tarragon
1 Tbsp honey (this will offset the aciddity of the vinegar)
Pinch salt & pepper
Procedure
1.Braise the beets for 90 minutes in a covered dutch oven in a solution of 3 cups water and 1/2 cup balsamic vinegar or until tender. Drain and cool, peel, then cut in to cubes.
2.To make the vinaigrette combine all the above ingredients in a blender and blend on high for 45 seconds.
3. Wash & drain the fresh baby spinach.
4. Crumble the goat cheese.
5. Toss the spinach in desired amount of dressing (retain the rest for another salad or a great chicken marinade). Place tossed spinach on chilled plate, place diced/chilled beets beside dressed spinach, garnsh with olives and crumbled goat cheese.
...An awsome summer lunch or great starter to any meal!!!
Try Adding Grilled Shrimp, Scallops, Chicken Breast or even Tofu all Marinated in one of my Spice Blends!
Ok, so try this on on your next picnic or cookout
Vinetti's Crazy Cajun Potato Salad
2 lb Small red potatoes1/4 c Chopped red onions
1/4 c Sliced green onions
1/2 c Chopped Celery Tops & Leaves
1/4 c Fresh Parsley, Rough Chopped
3 Tbsp. White Balsamic Vinegar
1/2 lb Precooked Andouille Sausage, sliced
1 Tbsp. Dijon mustard
1/2 c Good Mayo
Juice of one lime
1 Tbsp. Honey
Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add precooked & sliced andouille, onions, parsley, celery, mayo, dijon, vinegar, lime juice,Crazy Cajun Seasoning, dijon and honey then gently fold together as not to break up the tender potatoes very much. Let rest in the fridge from an hour to overnight to allow flavors to meld.
I eat more of this than burgers at cookouts!
Vinetti's Crazy Cajun Salmon Salad
For this salad, you blacken a piece of salmon, dress it up with nuts and cranberries, and serve it over crisp greens with a honey-mustard vinaigrette. This salad is especially wonderful in summer when wild salmon is at its peak. I strongly suggest you use myVinetti's Crazy Cajun Blendas I feel it is like no other and it goes best with this recipe.
Makes 4 servingsIngredients:
- 2 Tbsp. Vinetti's Crazy Cajun Blend
- 2 tablespoons oil
- 2 ea. 8 oz-skinless salmon fillet
- 1 tablespoon lime juice
- 3/4 cup dry roasted hazelnuts, reserve12 whole nuts for garnish and coarsely chop the remaining nuts
- 1/4 cup chopped celery
- 1/2 cup chopped carrots, divided
- 1/2 cup dried cranberries, divided
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1/2 teaspoon Cajun spice rub (reserved above)
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/2 large head red or green leaf lettuce, torn into bite-size pieces (enough to make 6 cups)
- 2 cups mixed baby salad greens
Directions:
Preheat the oven to 350°F.Prepare the Cajun salmon: Prepare your CrazyCajun Blend. Set aside 1/2 teaspoon of the spice mixture for the salad dressing. Sprinkle the remaining spice mixture on both sides of the salmon fillet and rub into the flesh. Heat the oil to smoke point over med-high heat in a small skillet large enough to hold the salmon fillets. Sear the fillet in the hot oil, about 2 minutes on each side. Cover the skillet and place in preheated oven for 4 minutes to finish cooking the fish to medium. Remove fish from oven and transfer to a plate. Drizzle salmon with lime juice and place in the refrigerator to cool. Prepare the salmon salad and dressing:
When cold, flake the salmon. Salmon should be slightly trasnlouscent in the center. In a medium bowl, toss together the flaked salmon, celery, 1/4 cup carrots, and 1/4 cup cranberries. Whisk together until well blended the mustard, honey, spices, salt lime juice and oil. Set aside 3 tablespoons of the dressing for the greens. Pour the remaining dressing over the salmon mixture and toss until well combined. Cover and refrigerate until ready to serve.
Prepare the salad greens and assemble the salad:
Wash the greens and spin dry. Place in a large bowl, cover with (paper or cloth) towels and place in the refrigerator to crisp (30 minutes to several hours). When ready to serve, toss the greens with the 3 tablespoons of dressing. Divide dressed greens among 4 serving bowls or plates. Top greens with a scoop of salmon salad. Sprinkle each salad with the three whole hazelnut and one tablespoon each carrots and cranberries
