Serves 4
¼ cup well-drained chopped pimiento
¾ cup mayonnaise
1 teaspoon fresh lime juice
16 large boiled shrimp, shelled and deveined
16 very thin slices prosciutto
20 watercress sprigs
2 teaspoons snipped fresh chives
1. Combine the Pimiento Mayonnaise ingredients in a food processor or force through a fine sieve. Transfer to a jar, cover, and refrigerate for several hours before serving.
2. At dinnertime wrap each shrimp in a slice of prosciutto and set aside.
3. Place 5 watercress sprigs on each of 4 first-course plates. Arrange 4 wrapped shrimp in a fan shape across each watercress-lined plate. Spoon equal amounts of the Pimiento Mayonnaise at the bottom of the shrimp and sprinkle each with ½ teaspoon of chives.
Serves 12 as a first course, or 6 as entrée salad
2½ pounds medium-sized shrimp, shelled and deveined
¼ cup Dijon mustard
½ cup fresh lemon juice
½ cup olive oil
1 tablespoon sugar
2 tablespoons red wine vinegar
2 tablespoons chopped fresh dill
1½ cups thinly sliced radishes
1 tablespoon chopped fresh parsley leaves
French bread
1. Cook the shrimp in 1½ quarts of rapidly boiling water for exactly 5 minutes. Drain well and put into a large bowl.
2. In a small bowl mix together the mustard, lemon juice, and oil with a fork. Dissolve the sugar in the vinegar and add to the oil mixture. Stir in the dill and pour over the shrimp and toss. Cover and refrigerate for at least 5 hours or, preferably, overnight.
3. One hour before serving add the radish slices to the mixture and combine. Sprinkle with the parsley. Serve with thin slices of French bread.
Serves 4
2 large ripe avocados, halved and pitted
1 lemon, halved
⅓ pound very thinly sliced prosciutto
Freshly ground black pepper
Cut each avocado half into thin slices and arrange across each of 4 first-course plates. Sprinkle the lemon juice over the avocado slices. Top each plate of sliced avocado with equal amounts of the sliced prosciutto. Pass the peppermill.
Serves 4
⅓ pound thinly sliced cooked roast beef, cut into thin strips about ⅛ by 1½ inches
3 tablespoons orange juice
1 teaspoon soy sauce
1 tablespoon curry powder
1 scallion, thinly sliced
½ cup chopped chutney
2 tablespoons currants or raisins
2 ripe avocados
2 teaspoons fresh lemon juice
1. Put the beef strips in a bowl.
2. In another bowl combine the orange juice, soy sauce, and curry powder. Stir in the scallion, chutney, and currants. Pour the mixture over the beef and toss. Cover and chill thoroughly.
3. At serving time halve and pit the avocados. Sprinkle ½ teaspoon of the lemon juice over each avocado half and spoon equal amounts of the mixture into the avocado centers. Serve immediately.
Serves 4
¼ cup olive oil
4 large red peppers, stemmed, seeded, and cut into thin strips
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
12 thin slices medium-rare roast beef
2 tablespoons chopped fresh parsley leaves
8 slices toasted French bread
1. Heat the olive oil in a large frying pan. Add the peppers, cover, and cook over low heat for 30 minutes, stirring occasionally. Don’t let the peppers brown.
2. Purée the peppers and oil in a food processor half a batch at a time. (Or you can force the mixture through a food mill.) Add the lemon juice and season with salt and pepper to taste.
3. Spread 3 slices of the beef over each of 4 plates. Spoon equal amounts of the pepper coulis over the beef and sprinkle each with ½ tablespoon of the parsley. Serve with toasted French bread.
Serves 4
2 medium-sized firm ripe tomatoes, seeded and cut into small dice
2 scallions, chopped
1 cup drained canned chick-peas
¼ pound Genoa salami, cut into julienne strips
I cup diced celery
1 cup grated Gruyère
¾ cup quartered pitted large black olives
1 teaspoon Dijon mustard
1 egg yolk
½ cup olive oil
½ cup vegetable oil
1½ tablespoons tarragon vinegar, or to taste
½ teaspoon dried tarragon
Salt and freshly ground black pepper to taste
1. Combine the tomatoes and scallions in a bowl.
2. On each of 4 salad plates arrange the combined tomatoes and scallions, chick-peas, salami, celery, Gruyère, and olives in equal amounts in single rows just touching each other.
3. Prepare the vinaigrette: In a shallow bowl beat together the mustard and egg yolk with a whisk. Drop by drop add the olive and vegetable oils, whisking constantly until it is all combined. Beat in the remaining ingredients. Serve the dressing with the salads.
Variations: Obviously this salad lends itself to inventive combinations using any small bits of meat, fish or shellfish, cheese or vegetables. Diced hard-boiled eggs can also be used as well as cooked lentils or beans. Make sure that the ingredients complement each other in taste, texture, and color.
Serves 4
½ cup dry white wine
1 cup homemade chicken stock or canned broth
1½ pounds sea scallops
1 medium-sized avocado, halved, pitted, peeled, and cut into bite-sized pieces
¼ pound fresh mushrooms, thinly sliced
1 bunch watercress, washed, dried, and stems removed
8 cherry tomatoes
½ cup olive oil
1½ tablespoons fresh lemon juice
2 teaspoons fresh dill
Salt and freshly ground black pepper to taste
1. First prepare the dressing by combining the ingredients in a jar; cover tightly and shake well. Leave at room temperature for 1 hour.
2. Pour the wine and broth into an enamel coated or nonstick saucepan and bring to a boil. Add the scallops and simmer for 8 minutes. Drain well.
3. When the scallops are cool enough to handle, slice each crosswise into 3 equal-sized pieces. Put the scallop slices in a large bowl with the remaining salad ingredients, except for the watercress and tomatoes. Shake the dressing well and pour over the salad. Toss gently.
4. On each of 4 salad plates arrange a bed of equal amounts of the watercress. Top with equal portions of the salad and garnish each with 2 cherry tomatoes.
Serves 4
1 medium-sized Delicious apple, cored and cubed
¾ cup mandarin oranges
1 celery stalk, diced
8 snow pea pods, cut into thin strips crosswise on the diagonal
¼ cup thinly sliced water chestnuts
¼ cup chopped walnuts
½ cup mayonnaise or as needed
2 ripe papayas, halved and seeded
1 lime, quartered and seeded
1. Combine the apple, mandarin oranges, celery, snow pea pods, water chestnuts, and walnuts in a large bowl. Add the mayonnaise and toss. Add a little more mayonnaise, if needed.
2. Squeeze a lime wedge over each papaya half and spoon equal amounts of the salad into the center of each papaya.
Serves 6
2 14-ounce cans hearts of palm, chilled
3 cups washed and dried mixed lettuce pieces (romaine, Boston, and watercress for example)
1 large pimiento, cut into thin strips
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
Salt and freshly ground black pepper
2 tablespoons Crème Fraîche (see recipe this page)
1. Drain the hearts of palm.
2. Prepare the dressing by whisking the vinegar and mustard together in a bowl. Add the olive oil drop by drop, whisking constantly. Season with salt and pepper to taste and whisk in the Crème Fraîche.
3. Line 6 plates with equal amounts of the lettuce. Top with equal amounts of the hearts of palm in rows. Spoon equal amounts of the dressing over the hearts of palm and garnish each salad with the pimiento strips crisscrossed over the hearts of palm.
Serves 6
½ cup olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallots
2 teaspoons fresh lemon juice
½ teaspoon dried oregano
½ teaspoon dried basil
¾ cup drained jarred sliced marinated mushrooms
¾ pound thinly sliced mortadella, cut into ⅓- by 2-inch strips and separated
¾ pound thinly sliced Genoa salami, cut into ⅓- by 2-inch strips and separated
½ pound thinly sliced Provolone, cut into ⅓- by 2-inch strips and separated
¼ cup well-drained diced pimiento
¼ cup sliced cornichon pickles
6 Boston or red leaf lettuce leaves
12 large stuffed green olives
1. In an enamel or stainless steel saucepan bring the olive oil, vinegar, and shallots to a boil. Simmer for 2 minutes. Remove from the heat and stir in the lemon juice, herbs, and mushrooms.
2. Put the meat, cheese, pimiento, and cornichons in a large bowl. Pour the sauce over the mixture. Toss gently.
3. Place a leaf of lettuce on each of 6 first-course plates and top with equal amounts of the salad. Garnish each salad with 2 of the olives.
Serves 6
1¼ cups shredded Gruyère
½ pound fresh mushrooms, thinly sliced
1¼ cups thinly sliced hearts of celery
4 small heads Bibb lettuce, separated, washed, and dried Chopped fresh parsley leaves
½ teaspoon dry mustard
⅓ cup vegetable oil
3 tablespoons walnut oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper to taste
1. In a large bowl gently combine the cheese, mushrooms, and celery.
2. Use a whisk to mix the dressing ingredients together in a bowl. Pour the dressing over the salad and toss.
3. Arrange the lettuce leaves over 6 salad plates and top with equal portions of the salad. Sprinkle each lightly with chopped parsley.