INGREDIENTS:

• 6 hard boiled eggs, chopped
• 3-4 stalks of celery, chopped
• 1 cup peas
• 1 small onion, chopped
• 2-3 packages salad shrimp
• 2-3 packages crab meat, chopped
• Salt and pepper
• 2 cups real mayo
• 1 cup milk (to thin out mayo)
• 1/4 cup sugar
• 1/4 cup vinegar

DIRECTIONS:

1. Chop all dry ingredients and mix together.  Add salt and pepper to taste.

2. For salad dressing: mix together mayo, milk, sugar and vinegar together and pour over the dry ingredient mixture.  Toss all items together.

3. Refrigerate till chilled and solid.  Serve.

SERVES 12

• 8 slices bacon
• 2 large heads frisée
• 30 grape tomatoes, halved lengthwise
• 3 large smoked trout halves, about 12 ounces, skin removed
• 1 small red onion
• ¼ cup pure maple syrup
• ¼ cup olive oil
• 3 tablespoons rice vinegar
• 2 teaspoons Dijon mustard
• ½ small clove garlic, minced
• 1 tablespoon finely chopped fresh dill

DIRECTIONS:

1. Cut bacon into ½-inch pieces and put in a large skillet.  Cook over medium-high heat until bacon is just crisp and fat is rendered, about 5 minutes.  Drain bacon on paper towels; set aside 3 tablespoons of the bacon fat.

2. Meanwhile, wash frisée and tear into large pieces.  Dry well.  Divide among 6  large plates.  Scatter halved tomatoes on top.  Cut trout in half, lengthwise, then crosswise into 1-inch strips; scatter on salads.  Cut onion into very thin rings and scatter on top.

3. To a small saucepan, add maple syrup, oil, vinegar, mustard, and garlic.  Stir in reserved bacon fat.  Using a small wire whisk, whisk until emulsified while heating gently over low heat until warm.  Stir in dill and add salt to taste.  Pour dressing over salads and serve immediately.

SERVES 6

INGREDIENTS:

Vinaigrette:

• 1 teaspoon Dijon mustard
• 3 tablespoon red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Salad:

• 2 cups diced roast chicken, skin removed
• 3 large pitas, cut into 3-inch wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 2 romaine hearts, cored, cut in 1 ½-inch pieces
• 1 ½ cups crumbled feta cheese (about 6 ounces)
• 1 ½ cups ripe grape tomatoes, halved
• 1 cup pitted kalamata olives, drained well
• ½ seedless English cucumber, cut in ½-inch dice
• 3 scallions, trimmed and thinly sliced

DIRECTIONS:

1. Make the vinaigrette: In a blender purée mustard and vinegar, then add oil in a slow, steady stream. Stir in thyme, oregano, salt and pepper. Season with more salt and pepper to taste.

2. Preheat oven to 425°F. In a medium bowl, toss chicken with 2 tablespoons of the vinaigrette and set aside.

3. In a large bowl, toss pita wedges with oil and thyme and a light sprinkling of salt. Transfer pita to a rimmed baking sheet lined with aluminum foil and bake, flipping every 15 minutes, until browned and crisp, about 15 minutes.

4. Meanwhile, arrange romaine, chicken, feta, tomatoes, olives, cucumber, and scallions on a large platter and drizzle with half of the remaining vinaigrette. Place warm pita in a basket and serve with salad and remaining vinaigrette.

SERVES 4

INGREDIENTS:

• 1 pound carrots, peeled, halved lengthwise, sliced into ¼-inch thick half circles
• ½ cup water
• 2 garlic cloves, grated or pressed
• 1 sprig fresh cilantro
• 1 ½ teaspoons raz el hanout or Moroccan spice blend
• 2 tablespoons fresh lemon juice
• ½ cup red onion, finely slivered
• ¼ cup Kalamata olives, halved and pitted
• 2 tablespoons fresh cilantro, finely chopped

DIRECTIONS:

1. Combine the carrots, water, and garlic in a medium saucepan and heat to a boil. Cover and cook over low heat until carrots are crisp and tender, about 6 minutes. Uncover and simmer over medium-low heat to evaporate any excess water. Transfer to a serving bowl and cool slightly.

2. Sprinkle the raz el hanout into a small skillet and heat until the spice mixture releases its aroma, about 30 seconds. Remove from the heat. Whisk in the olive oil, lemon juice, and salt until blended.

3. Add the dressing, red onion, olives, and cilantro to the carrots and toss to combine. Let stand at room temperature up to 2 hours, or until ready to eat.

SERVES 4

INGREDIENTS:

• 12 slices baguette, rounds
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• 4 ounces chévre cheese, divided
• ½ teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon anchovy paste
• 4 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1 head romaine lettuce leaves, washed and torn
• ½ cup shredded Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350°F. In a food processor, mince the garlic cloves; then scoop-out a teaspoon for the croutons, placing it in a small bowl. Add 1 tablespoon of olive oil and stir to mix. Spread the olive oil and garlic on a sheet pan with a rim; then rub the baguette slices in the oil before turning over on the remaining oil. Bake for 15 minutes, until crisp. Let cool on racks.

2. To the remaining garlic in the food processor bowl, add half of the chévre. Process until smooth.

3. Add the Worestershire sauce, Dijon, anchovy, and lemon juice and process, scraping down and processing again until well mixed. Add the olive oil and process until smooth.

4. Divide the remaining chévre between the toasted baguette slices, spreading a thin coat on each. In a large salad bowl or on individual plates, arrange the romaine and top with Parmesan. Arrange the baguette slices around the edges of the salad. Drizzle the dressing over the lettuce and croutons and serve.

SERVES 4

INGREDIENTS:

• 1/3 cup olive oil
• 1/3 cup walnut oil
• 2 ½ tablespoons balsamic vinegar
• 1 tablespoon roasted garlic purée
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound grilled chicken breast strips
• 3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
• 3 cups thinly sliced fennel bulb
• 3 cups shredded radicchio
• ¾ cup shredded basil
• 1 ½ cups toasted walnut halves

DIRECTIONS:

1. To make vinaigrette, in blender or food processor, purée, salt and pepper until emulsified.

2. In a large bowl, toss chicken, strawberries, fennel, radicchio, basil, and walnuts with vinaigrette.

3. Mound salad on 6 plates, dividing equally.

SERVES 6

INGREDIENTS:

• 1 ½ cups orzo pasta
• 2 cloves garlic
• ½ teaspoon kosher salt
• ¼ cup chopped fresh parsley sprigs
• ½ cup fresh lemon juice
• ¼ cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 1 small red onion, finely chopped
• 2/3 cup currants
• ½ cup kalamata olives, pitted and sliced
• 1/3 cup toasted pine nuts
• Garnish: parsley sprigs (optional)

DIRECTIONS:

1. Cook orzo according to package directions. Drain, then rinse with cold water and drain again. Transfer to a large bowl.

2. To make dressing, add garlic and salt to the bowl of a food processor and process until garlic is minced and a paste forms. Add parsley and process well. Add lemon juice, vinegar, sugar, curry powder, cumin, and pepper, process for 30 second. Pour oil in a slow steady stream through food chute with processor running.

3. Drizzle dressing over pasts. Add onion, currants, olives, and pine nut: toss well. Cover and chill at least 2 hours. Garnish with parsley, if desired.

SERVES 6 TO 8

INGREDIENTS:

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 2 cucumbers, peeled
• 2 cups chopped and seeded tomatoes
• ¼ cup chopped red onion
• 2 green onions, chopped
• 2 avocados, seeded and chopped
• ¼ cup crumbled feta cheese

DIRECTIONS:

1. To make dressing, whisk together lemon juice, olive oil. Sugar, salt, and pepper in a small bowl. Set aside.

2. Combine cucumbers, tomatoes, onions, and avocado in a large bowl. Toss with dressing and feta cheese.

3. Chill until serving

SERVES 6

INGREDIENTS:

• ¼ cup sliced almonds
• 1 handful haricots verts, trimmed
• 1 teaspoon coarse seat salt
• ¼ cup mayonnaise
• 2 teaspoons Dijon Mustard
• 2 tablespoons chopped fresh chives
• 1 tablespoon water
• 2 large pink grapefruit
• ½ pound lump crabmeat
• 1 medium ripe avocado, preferably Hass
• 3 small heads Bibb lettuce, separated into leaves, washed, and dried well

DIRECTIONS:

1. Preheat oven to 350°F.  Spread almonds in a small baking dish and toast until very lightly browned, about 10 minutes.  Set aside to cool.

2. Bring a small pot of water to a rolling boil.  Add salt, the haricots verts.  Blanch 2 to 3 minutes, until just tender.  Drain, cool, and pat dry, then cut crosswise into 1/4 –inch slices.

3. Peel grapefruit.  Separate into segments.  Using a small, sharp knife, carefully slice or scrape out pulp from membranes into a small bowl.

4. In larger bowl, combine mayonnaise, mustard, and chives.  Whisk in water until smooth.  Strain grapefruit pulp through a small sieve to add juice to dressing, reserving remaining pulp.  Mix well.  Season with fresh-ground black pepper to taste.  Transfer 1 tablespoon dressing to a small bowl.  Add haricots verts and toss until coated.

5. Add grapefruit pulp and crab to remaining dressing.  Cut avocado in half and remove pit.  Using a small, sharp knife, crosshatch flesh into medium dice, then pop peel up and out to scrape chunks into the bowl.  Toss all ingredients until well mixed, trying not to break up crab.

Arrange 6 of the best looking Bibb lettuce leaves in circles on each of 4 individual serving plates.  Stack remaining leaves and slice crosswise into thin strips.  Divide among plates, placing strips in the center of leaf circles.  Mound crab salad among plates.  Sprinkle haricots verts evenly over, then top with almonds.  Serve at once.

SERVES 4 AS A FIRST COURSE

INGREDIENTS:

• 6 cups mixed greens
• 1 ½ cups cherry tomatoes, halved
• 1 large seedless cucumber, thinly sliced
• ½ cup cut pitted kalamata olives
• 1/3 cup plus 2 tablespoon Champagne vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• ¼ cup olive oil

DIRECTIONS:

1. Combined mixed greens and next 3 ingredients in a large bowl. 

2. Whisk together vinegar, lemon juice, and remaining ingredients, season to taste with salt and pepper, and drizzle over salad.

SERVES 8