Category Archives: Salads

Caviar and Steak Tartare by Petrossian

caviar-steaktartare

Yes , I know. The economy is a mess, we are all on tenterhooks and the mood is save, save, save. But There are those important occasions in which we deserve a gourmet treat. An this my dears is it! The chefs  from Petrossian shared this exquisite caviar and steak tartare recipe . 
Tartare is a is a meat dish made from finely chopped high grade beef; combine with a good caviar and you are in heaven.
Although you might have some health concerns on account of the danger of contamination by  bacteria, the important point is to get your meat and caviar from trusted sources: a good butcher shop and Petrossian.

Petrossian is an upscale french restaurant right next to Central Park in NYC. It’s in a beautiful, old-world style building and has great atmosphere and food. If that is out of your way, don’t worry, they ship to any destination.  

So kick back, have a little luxury to ease these troubled times and ENJOY!
 

Ingredients ( 4 servings)

24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams

 

1 baguette cut ¼” thick and lightly toasted, approximately 24 pieces

8 ounces of salad greens

 

In a large chilled bowl, add the  beef, tabasco sauce, salt and pepper, the capers, mustard, shallots, chives, peppers , olive oil  and Armagnac. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side. ENJOY!

No Potato Salad

 

Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.

Mixed Greens And Grape Tomatoes With Rosemary Garlic Chicken

Viva la diet!!!! This is a great salad that is satisfying and figure-friendly and is ready in a cinch!

It combines the sharpness of dark mixed greens with the sweetness of grape tomatoes and the bouquet of savory vinaigrette. Can be served as lunch or as an appetizer.

Makes two hearty portions that brown bag very well.

Ingredients:

4 cups of mixed greens or flat leaf lettuce
1 cup grape tomatoes
2 half chicken breast chopped
2 cloves garlic peeled
stripped leaves of 1 spring fresh rosemary
6 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Fresh ground pepper to taste

Heat 2 Tbsp of the olive oil in a heavy skillet, toss in the rosemary leaves and the garlic cloves and stir. Add the chicken and let cook. The oil will now infuse the chicken with flavor. Meanwhile, toss the mixed greens in a bowl with the remaining oil and vinegar till all leaves are evenly coated, assemble the mixture on the serving plates. Place the tomatoes and the cooked chicken, ground pepper and serve immediately.

Tomato And Pepper Salad

This salad is a cinch to make! The lovely fresh taste of peppers combined with tomatoes and onions for a pleasant and refreshing surprise. It makes good use of those “less than perfect” tomatoes and peppers

The flavors and texture of this salad makes it the great partner to grilled and roasted meats.

Ingredients: (4 servings)

8 Roma tomatoes, diced
2 yellow or green bell, chopped
1 small shallot or a sweet onion, chopped
3 springs of parsley, chopped
1 spring of fresh basil, chopped
salt to taste
Fresh cracked black pepper to taste

In a large salad bowl, toss the tomatoes with the pepper and the onion, keep as much of he tomato juice as possible. Let the mixture sit for at least 10 minutes. Mix in the chopped parsley and basil. Then salt and pepper to taste. Serve as a salad or a side dish to grilled and roasted meat and fish. Enjoy!