All posts tagged: lettuce

table for 1: Strawberry Poppy Salad

When you love to cook like I do, you’re always cooking–always making something.  It’s not in my wiring to simply put a frozen pizza in the oven, bake it, slice it, and eat it.  Without fail, I find myself doctoring something up no matter what.  So maybe that would mean I would add another kind of cheese to the frozen pizza or caramelize some onions to go on a frozen veggie burger.  I just can’t help myself.  When I find myself alone for a day or evening, and don’t want to swim in leftovers, I like to come up with new recipes just for me–just for one serving.  Here you have a new kind of recipe I’d like to start sharing with you–Table for 1.  Now these recipes could easily be doubled for 2 or quadrupled for 4, but I like to think we should all embrace our solitude and evenings/days by ourselves sometimes–enjoy the treat of eating by yourself.  And you can watch any TV you like while doing so. Strawberry Poppy Salad Ingredients …

Strawberry, Concord Grape, Red Onion, Baby Lettuce Salad with Poppy Seed Dressing and Chopped Hazelnuts

  Pour some sugar on me, salad baby!  This salad is bursting with Summer and sweetness and color.  The fruit and poppy seed combo is nothing new (who doesn’t love a lemon poppy seed cake?!), but when combined with the tang and bite of red onion and buttery baby greens, the mix just comes alive and skips on your tastebuds.  Making this salad was a lot of fun, and it was even more fun to eat.  The sweetest part about this salad is the low-calorie value–Livestrong.com/MyPlate tells me the dressing is only 70 calories and 2 grams of fat per serving.  The dressing comes straight from the sweetest cook on TV, Paula Deen, while the salad mix is my own.  Enjoy! I started with some gorgeous strawberries and concord grapes from the farmers market in Hastings-on-Hudson, NY.  The grapes were supplied by Red Jacket Orchards.  Concord grapes are my new favorite grape (and maybe fruit… though the Honeycrisp apple really is sooooo fantastic.)  They are bursting with flavor and taste exactly like Welch’s grape juice.  …

Romaine Hearts with Caesar Salad Dressing

 I don’t know anyone that doesn’t like a cold, fresh caesar salad.  Few things go better with steak or a big bowl of pasta.  Most bottled caesar dressings are more vinegar & oil based versus the real deal which is made with eggs, olive oil, anchovies, and other wonderful bits.  I’ve experimented with different authentic caesar dressing recipes over the years, and I find they never turn out quite right.  Maybe it’s because I’m afraid of the 1/2 cup of oil they call for… or I worry that my eggs aren’t fresh enough.  So when I stumbled on this version, deliciously served at a fabulous restaurant for years, I had to try it.  The secret ingredient: mayo and no eggs.  And it’s full of other surprises (like using grated pecorino romano NOT parmesan.) I slightly modified this recipe to suit what I had on hand and to keep the calories down.  I also included my quick homemade croutons recipe below. First some minced garlic and a teaspoon of anchovy paste (you can substitute 2 minced …

MC’s Romaine Salad with Red Onion and Garlic Lemon Dressing

This salad has been in my family for decades.  My grandmother made it for years and then my mother took over, adding her own little touches.  My mom has served this for a family of four on a random Tuesday night and to over 50 people at a formal Christmas dinner.  It fits in and impresses anyone, anytime.  It has reached a point of perfection, so much so that Nick literally wants to eat it every night (and sometimes pack some for lunch the next day.) The ingredients and methods are simple, but an important note: you MUST make the infused garlic oil (for the garlic lemon dressing) at least 24 hours ahead of time.  If you try to rush this step, you will be unimpressed with the results.  Here you go, MC’s legendary romaine salad.  First, the dressing. Roughly chop 8 cloves of peeled garlic and plop into a glass jar.  Nothing fancy here. If you’re using a smallish jar, fill with canola oil to the top.  If using a larger jar, just go …