January-February 2011 | SALAD WORKS

Grilled Salmon Wilted Spinach Salad with Red Wine Vinaigrette
Grilled Salmon Wilted Spinach Salad with Red Wine VinaigretteGrilled Flank Steak and  Goat Cheese Salad with a  Creamy Balsamic Vinaigrette Grilled Marinated Chicken over Mixed Greens with a Dijon Pomegranate Dressing Grilled Artichoke Heart and Sautéed Lemon Arugula Salad

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SALAD WORKS

Four delicious and healthy salad recipes that will help you embrace resolution season

Grilled Salmon Wilted Spinach Salad with Red Wine Vinaigrette

Ingredients:

4 oz salmon per person
1 large bag baby spinach
1/4 cup red wine vinegar
1 tbsp whole grain or Dijon mustard
Olive oil
Kosher salt
Fresh cracked black pepper
¼ cup halved cherry tomatoes
Freshly grated Parmesan cheese


Instructions:
Heat your grill or grill pan to medium-medium high. Salt and pepper your salmon fillet and drizzle with a little olive oil to coat. Put on grill and do not touch or move for 3-4 minutes. Once the fish has seared, it will be much easier to turn than if you play with it while it is still searing. Turn fish over and allow to cook to desired temperature. (We do not recommend cooking the fish to the point that it’s dry; since fresh salmon is able to be eaten raw, it may certainly be cooked to any temperature in between.) Remove from heat. In a small bowl, combine the mustard, red wine vinegar, salt and pepper. Whisk to combine. Stream in olive oil until a desired consistency is achieved, approximately 1/3 of a cup. In a large sauté pan, drizzle 1 tbsp of olive oil and allow it to get hot. Add your large bag of baby spinach and keep it moving quickly with a pair of tongs for 15-20 seconds or until the spinach just begins to slightly wilt. (You do not want it to be cooked all the way down; you simply want to cook some of the raw taste out.) Pile a serving of wilted spinach onto a plate and top with a salmon fillet. Surround with cherry tomato halves, drizzle with dressing and finish off with some freshly grated parmesan cheese. This salad is a light, healthy meal for lunch or dinner.


Grilled Flank Steak and Goat Cheese Salad with a Creamy Balsamic Vinaigrette

Ingredients:
1 small flank steak per person
1 large bag of your favorite mixed greens
1 cucumber, sliced thin
1 cup cherry tomatoes, sliced in half
2 cups baby portabella mushrooms, sliced thick
1 large red onion, sliced thin
¼ cup good balsamic vinegar
1 tbsp Dijon mustard (or whole grain mustard works well)
1 tsp light brown sugar
Kosher salt
Fresh cracked black pepper
Olive oil
3 oz goat cheese


Instructions:
Allow your flank steak to come to room temperature after removing from the refrigerator in order to prevent the meat from being shocked by the heat. Apply a small amount of olive oil to the outside to coat and generously salt and pepper. Bring a grill pan, or outdoor grill, to high heat. Grill the steak for 2-4 minutes on each side depending on desired temperature. For medium-rare, and depending on the thickness of your steak, cook 3 minutes per side and remove to a cutting board, allowing it to rest while you assemble the rest of the salad.

In a sauté pan, gently sauté the mushrooms and red onions on medium-medium high until they brown/caramelize slightly. Do not add salt until you have reached your desired browning level, because the vegetables will release water, causing them to steam instead of sauté.

Right before you remove them from heat, add salt and pepper to taste. In a small bowl, combine Dijon, light brown sugar, balsamic vinegar, and salt and pepper to taste, then whisk to combine. Slowly drizzle in olive oil until the vinaigrette thickens and satisfies your taste. (It will probably end up being at least 1/3 of a cup.) Set aside.

To assemble, arrange mixed greens on a large plate or in a large bowl. Top the greens with the room-temperature mushroom-and-onion sauté, cucumbers and halved cherry tomatoes. Slice the steak thinly on the bias against the grain of the meat. Arrange meat slices on top, along with desired amount of goat cheese and drizzle with dressing to finish. This salad is a perfect hearty but healthy dinner.


Grilled Marinated Chicken over Mixed Greens with a Dijon Pomegranate Dressing

Ingredients:
1 chicken breast per person
¼ cup Dijon Mustard + 3 tbsp for dressing
¼ cup white wine + 3 tbsp for dressing
½ cup baby portabella mushrooms, sautéed
¼ of a large red onion, thinly sliced
1 large bag mixed greens
1 whole pomegranate
Olive oil
Kosher salt
Fresh cracked black pepper


Instructions:
In a shallow dish, combine ¼ cup Dijon, ¼ cup white wine, 2 tbsp olive oil, salt and pepper. Whisk to combine, then place chicken breasts into mixture to marinate. In a small pan, sauté mushrooms in a tablespoon of olive oil to soften and brown. In a small bowl, combine 3 tbsp of Dijon and 3 tbsp of white wine and whisk. Drizzle in a stream of olive oil until you have reached your desired consistency (it should be about 1/3 of a cup). Add salt and pepper to taste and set aside. Meanwhile, heat a grill pan or grill to medium. Now grill your chicken breasts, turning once until juices run clear.

To remove the little red arils (the “seeds”) from the inside of the pomegranate, score the outside of the fruit with a knife and break it open. Lower one half of the pomegranate into a bowl and carefully release the seeds. (This is the easiest way to separate the seeds from the white pulp, because the seeds sink and the pulp floats.) Discard water and pulp and set seeds aside in a bowl for garnishing. Using a juicer, hand or machine, juice the other half of the pomegranate and whisk 1-2 tbsp of the juice into your dressing. Finally, pile mixed greens onto a plate, top with sautéed mushrooms, thinly sliced red onions and chicken breast that has been cut thinly on the bias. Drizzle with dressing and top generously with arils. Great for a healthy lunch.


Grilled Artichoke Heart and Sautéed Lemon Arugula Salad
This salad is a much more health-conscious twist on a delicious, but heavier, appetizer that I had at DuMont in Brooklyn, NY.

Ingredients:
1 can artichoke hearts in water
2 whole lemons
1 large bunch arugula
Olive oil
Kosher salt
Fresh cracked black pepper
1 tbsp Dijon mustard
1 tsp honey

Instructions:
Dry artichokes on a paper towel and cut in half. On a hot grill or grill pan, sear the cut side of the artichokes until warmed through. Remove. Slice one lemon thinly, using a sharp knife or mandolin to achieve very thin slices. Put lemon slices on the grill for 30 seconds on each side to achieve a grilled flavor. Remove from grill and transfer to a sauté pan with 1-2 tbsp of olive oil heated. Sauté until slightly crispy on the sides, then remove from pan. Slice another lemon in half and juice into a small bowl. Add Dijon mustard, honey, salt and pepper. Whisk lightly to combine and slowly drizzle in olive oil, mixing the whole time, until desired thickness and taste are achieved. In a large bowl, combine a portion of arugula with 1 tbsp of dressing and toss with tongs to coat. Pile arugula on plate and arrange grilled artichokes and lemon slices on top. Add more salt or pepper if desired. This dish is excellent as an appetizer salad or a meal.



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