Lemon Fennel Salad

fennel and lemon

Meyer lemon dressing

  • 1/2 cup orange juice
  • 2 Tbsp. White balsamic vinegar
  • 1 1/2 tsp. Dijon mustard
  • 3/4 tsp. Kosher salt
  • 2 Tbsp. Meyer lemon juice
  • Grated zest of 1 Meyer lemon
  • 3/4 cup rice bran oil or canola oil

Salad

  • 1/2 fennel bulb
  • 2 heads butter lettuce
  • 1/4 cup Fresh tarragon leaves
  • 2 Tbsp. Minced shallots
  • 2 Tbsp. Minced chives
  • 2 Tbsp. Minced flat parsley
  • 1/2 c. Meyer lemon dressing
  • Kosher salt
  • Black pepper
  • 2 oz. Pecorino, thinly shaved, about 1/2 cup
  • 12 to 16 pieces candied Meyer lemon zest

Preparation

Dressing

  1. Pour orange juice into small saucepan and reduce over med-high heat until syrupy, 5 to 7 mins. You should be left with about 1 Tbsp.
  2. Combine all ingredients except oil in blender. With blender running, slowly add oil in slow steady stream until emulsified. Makes 1 cup.

Salad

  1. Using mandolin, carefully slice the fennel into paper thin shavings.
  2. Tear butter lettuce into pieces, place in large bowl. Add all herbs & seasonings, toss with dressing to coat.
  3. Top with shaved Pecorino and candied zest.

Curried Chicken and Grape Salad

Ingredients

  • 2/3 cup cooked, chopped, skinless chicken
  • 2 Tbsp celery, diced
  • ½ cup grapes, halved
  • 1 Tbsp light mayonnaise
  • 1 ½ Tbsp nonfat Greek yogurt
  • ½ tsp curry powder

Preparation

Combine everything and serve between bread with mixed greens.

Couscous Tabbouleh

Ingredients

  • 1 cup couscous
  • 2 large heirloom tomatoes, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 1 clove garlic, finely chopped
  • ½ small red onion, cut into ½-inch pieces
  • 2 Tbsp pine nuts
  • 1 cup canned chickpeas, rinsed and drained
  • 3 Tbsp. extra-virgin olive oil
  • Juice from 1 lemon
  • ¾ cup chopped fresh parsley
  • ½ small jalapeño chile, seeded and finely chopped

Preparation

  1. Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
  2. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
  3. Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
  4. Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Do it with these chicken kabobs.

Spinach, Mushroom, and Goat Cheese Salad

Ingredients

  • 6 bacon slices
  • 1 large red bell pepper, cut lengthwise into thin strips
  • 12 ozs crimini (baby bella) mushrooms, coarsely chopped
  • 1 10 oz bag spinach
  • 1/2 medium red onion, cut into paper-thin slices
  • 2/3 cups olive oil
  • 1/3 cup white wine vinegar
  • 2 Tbsps sugar
  • 4 ozs chilled soft fresh goat cheese, crumbled (about 1 cup)

Preparation

  1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet Add spinach and onion to same bowl.
  2. Add oil, vinegar, and sugar to reserved skillet; bring to a boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

Pernod Buttermilk Dressing

Ingredients

  • 1 large egg
  • 1/2 cup olive oil
  • 1/4 cup buttermilk
  • 1 Tbsp minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup coarsely grated fresh Parmesan cheese
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 3 turns freshly ground black pepper
  • 1 Tbsp Pernod

Preparation

Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.

Try with: 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens) and roasted nuts.

Used in Greens and Fried Oyster Salad
From Emerils.com

Greens and Fried Oysters with Pernod Buttermilk Dressing

Ingredients

  • 1 large egg
  • 1/2 cup olive oil
  • 1/4 cup buttermilk
  • 1 Tbsp minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup coarsely grated fresh Parmesan cheese
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 3 turns freshly ground black pepper
  • 1 Tbsp Pernod
  • 24 Fried Oysters
  • 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens)
  • 1/2 cup roasted pecan pieces

Preparation

  1. Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.
  2. Prepare the Fried Oysters and keep warm.
  3. Add the greens to the dressing in the bowl and toss. Add the pecan pieces and toss again.
  4. To serve, mound about 1 cup salad on each of 4 plates. Arrange 5 oysters around each mound of greens and place another oyster on top. Sprinkle each with 1 tablespoon of the remaining Parmesan cheese

Yield: 4 first-course salads

Note: Preheat the oven to 375°F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.

From Emerils.com

Spring Salad Dressing

Ingredients

  • 3 green onions and tops
  • 1 Tbsp lemon juice
  • 1/3 bunch parsley
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 pod garlic, pressed
  • 3 Tbsps tarragon vinegar
  • Salt, pepper, celery salt, tabasco to taste

Preparation

Mix all ingredients in blender. Use with tossed greens for a delicious salad.

Spinach Salad

You can use the bag baby spinach, sold in 5-ounce packages in most supermarkets. If you prefer bunched baby spinach, make sure to wash and dry the leaves well.

Ingredients

  • 5 ounces baby spinach (about 6 cups)
  • 2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red onion , minced (about 1/2 cup)
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon granulated sugar
  • 1 tablespoon balsamic vinegar

Preparation

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Serves 4 as a first course