Butter Lettuce with Shaved Asparagus

By admin on April 24, 2016in Recipes, Salads

2016-05-02 08:05:53

Yields 4

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Ingredients

2 heads Bibb or butter lettuce
6 asparagus spears
2 tablespoons Parmesan cheese, shaved
1 tablespoon fresh chives, chopped

Truffle Vinaigrette

1 small shallot, minced
3 tablespoons champagne vinegar
1 teaspoon truffle oil
3 tablespoons extra virgin olive oil
Pinch of sea salt
Black pepper to taste

Instructions

Whisk the ingredients for the Truffle Vinaigrette together. Set aside so the flavors can blend.
Meanwhile, shave the asparagus into thin strips with a vegetable peeler.
Wash the butter lettuce. Carefully separate the leaves.
Whisk the vinaigrette and toss the shaved asparagus with a small amount of it.
Toss the butter lettuce leaves with the vinaigrette.
Pile the lettuce leaves up on the plate. Layer them with a few shavings of asparagus.
Garnish each salad with a few shavings of Parmesan cheese and 1/4 of the fresh chives.

Notes

If you can get fresh truffles or truffle powder, add a few fresh truffle shavings or a pinch of truffle powder to the vinaigrette.

Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Summertime Coconut Slaw

By admin on April 20, 2016in Salads

Coconut Slaw

2016-03-20 09:20:01

Serves 6

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Ingredients

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrot, shredded
1 cup kale, shredded
3 green onions, minced
¼ cup red onion, thinly sliced
½ cup fresh coconut or meat of 1 young fresh coconut, shredded
¼ cup toasted pumpkin seeds, toasted
3 tablespoons fresh mint, chopped
3 tablespoons fresh cilantro, chopped

Coconut Milk Dressing

½ cup coconut milk
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 shallot, minced
1 teaspoon fresh ginger, minced
1 teaspoon Asian chili sauce (see page 314 for a healthy hot sauce option or substitute chili flakes)
1 tablespoon raw honey or 2 drops liquid stevia
½ teaspoon black pepper
½ teaspoon salt

Instructions

Place the ingredients for the dressing in a blender and blend well.
Refrigerate for 1 hour prior to using.
Place all the ingredients for the slaw in a salad bowl and toss together with the dressing. Add salt and pepper if desired.

Notes

If you cannot find fresh young coconut in the produce section, coconut should be available

Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Grilled Salmon and Arugula Salad

By admin on April 7, 2016in Recipes, Salads

Grilled Salmon and Arugula Salad

2016-05-02 08:47:43

Yields 4

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Ingredients

4 portions wild salmon (6 oz. each), skin and bones removed
4 cups baby arugula, baby spinach, or watercress
2 heads Belgian endive, leaves removed but kept whole
1 cup fresh berries (blueberries, blackberries, and/or raspberries)
1/4 cup walnut halves

Champagne Dressing

1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon white wine
1 small shallot, minced
2 teaspoons raw honey
1/3 cup olive oil
1/2 teaspoon sea salt
Back pepper to taste

Instructions

Whisk the ingredients for the Champagne Dressing together and set aside.
Heat a grill to medium heat.
Brush the salmon fillets with olive oil and season them with salt, pepper, and a drizzle of lemon juice.
Combine the greens, endive, berries, and walnut halves in a salad bowl.
Grill the salmon, 3 minutes per side. Remove from the grill and let rest.
Toss the salad with some of the dressing and divide it equally between 4 plates.
Place a piece of salmon on each plate and drizzle with any remaining champagne dressing.

Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Category: Salads