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My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. …
Chicken Salad Finger Sandwiches
Chef’s Note: The tarragon in this chicken salad really makes the difference. If you are looking to cut calories you might consider using plain yogurt instead.
Chicken Salad Finger Sandwiches
Author: Chef Keith Snow
Recipe type: lunch
Cuisine: American
Ingredients
- 5 cups cooked, cooled and shredded chicken breast
- ¼ cup creme fraiche
- 1 tablespoon fresh minced tarragon
- 2 tablespoon celery, minced
- 1 tablespoon shallot, minced
- 2 thin whole wheat bread slices
- kosher salt to taste
- black pepper to taste
Method
- Mix all ingredients together until well combined.
- Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.
Spinach Salad with Mandarin Oranges
Created by: Chef Keith Snow
Descriptions:
Spinach is a delicious vegetable with many uses, try this recipe.
Ingredients:
1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds
Directions:
Combine ingredients and serve with desired dressing, I suggest an Asian style dressing
Fennel & Orange Salad with Toasted Pistachios
Created by: Chef Keith Snow
Description:
Here is a fennel salad you don’t want to miss that includes oranges and pistachios.
Ingredients:
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2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
Directions:
1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).
Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]
Green Goddess Salad
Created by: Chef Keith Snow
Ingredients:
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1/4 cup low fat cottage cheese
3 Tbs. buttermilk
1 Tbs. parsley, chopped
1/8 tsp. salt (optional)
1-1/2 tsp. cider vinegar
1/8 tsp. hot red pepper sauce
1 clove garlic, minced
1 lb. mixed field greens
1 cup cool herb croutons
Directions:
1. Combine all ingredients, except lettuce and croutons, in a blender
2. Process mixture until smooth
3. Place lettuce in a salad bowl with dressing and toss and serve with croutons.
Chefs Note: add any fresh vegetables to this salad such as grated carrots, cucumbers, green peppers, etc.[/private]
Bulgar Wheat Salad
Created by: Chef Keith Snow
Ingredients:
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2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste
Directions:
1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.
Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]
Corn, Tomato and Watercress Salad
Created by: Chef Keith Snow
Description:
This is a simple yet delicious corn, tomato and watercress salad recipe.
Ingredients:
3 tablespoons Harvest Eating vinaigrette
French grey sea salt & fresh black pepper to taste
your best extra virgin olive oil for drizzling
4 cups loosely packed washed watercress or arugula
2 cups corn kernels (about 4 ears)
20 cherry tomatoes halved or 2 beefsteak tomatoes diced
Directions:
1. Steam corn kernels for 5 minutes, drain and run under cold water to stop cooking and cool off corn.
2. In a large bowl with all ingredients in it, pour on the vinaigrette and season with salt & pepper.
3. Toss well to coat everything.
4. Serve on chilled plates, drizzle with olive oil at last minute, serve.
Arugula Salad with Pine Nuts and Balsamic Vinaigrette
Created By: Chef Keith Snow
Description:
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This simple Arugula salad recipe is quick and easy. Arugula is a dark green, peppery leaf that works well in salads or as a cooked green. It is available year-round, but is best when the weather is mild during the Spring and Fall.
Ingredients:
2 bunches arugula
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
Parmesan cheese
Directions:
1. Wash and spin dry arugula. Reserve in salad bowl.
2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens directly with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts.
3. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of salad. Drizzle a little extra balsamic vinegar.
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Bavarian Potato Salad
Created By: Keith’s Mother in law
Description:
This potato salad is my mother-in-law’s recipe, we call her Omi. This recipe is always the star of any party, picnic or meal it is a part of. Chef Keith Snow demonstrates how to make this German potato salad in this short video.
Ingredients:
10 medium Red skin potatoes
1/4 cup Apple cider vinegar
1/2 cup Pure or light olive oil
Salt, to taste
Black pepper, to taste
1 bunch Fresh minced chives
Directions:
1. Place the potatoes with skins on in a steamer. Steam until just fork tender. Over cooking at this step will cause you to start over. They can not be too soft.
2. After you determine the potatoes will yield slightly to the fork, turn off the stove and leave lid open a bit and allow to cool under steam source for 1 hour.
3. After the hour is up, peel the skins off and slice potatoes into 1/4 inch slices. some will break, that’s ok.
4. Place in a non-reactive bowl (ceramic is best) then add chives, vinegar, oil, salt and pepper. Toss well.
5. Let marinade, tossing every 30 minutes at room temperature for 1 hour. (longer if you have time) Enjoy.
Chef’s Note: Omi uses a spice mix called Aromat, by Knorr, it comes in a little yellow spice container. It does add a special flavor but contains MSG so I prefer to omit it. She also uses corn oil in the recipe but I replace with light olive oil.
Asparagus Salad w Sesame Ginger Vinaigrette
Created By: Chef Keith Snow
Description:
A perfect way to showcase fresh spring asparagus. This salad is very easy to make. Be sure not to over steam the asparagus, they should have crispness or be al dente’. When you remove from the steamer, toss them in ice water to “shock” them. This will help maintain green color and crispness.
Ingredients:
1 cup steamed and cooled asparagus, cut into 1 inch lengths
3 tbs sesame ginger vinaigrette (search: sesame ginger) to find on the site
3 cups washed and spun dry organic green leaf or other lettuce
1/4 cup carrot cut into fine dice
salt and pepper to taste
Directions:
1. Toss asparagus in a little vinaigrette to coat.
2. Add lettuces a few tbs of additional sesame ginger vinaigrette, salt and pepper then toss gently, garnish with carrot, enjoy.
Chef notes: Buy Asparagus as soon as possible after it is harvested. Look for smooth skin, bright green color, compact heads, and freshly cut ends.