Cuban Dinner: Pineapple and Avocado Salad

Pineapple and Avocodo Salad

(Ensalada de Aguacate y Piña)

Ingredients

1/3 cup vinegar
1/3 cup olive oil
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
2 cups of fresh pineapple chunks
2 large avocados, peeled and sliced
1 head iceberg lettuce, shredded
1 medium sweet red onion, sliced thin

Directions

Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste.

Lightly toss the lettuce, pineapple, and red onion together.

Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.

Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

California Wine Country Dinner: Medjool Date and Celery Salad

Ingredients

3 celery stalks, thinly  sliced on the diagonal

1 bunch of fresh Italian parsley, leaves removed, stems discarded

2 TBS extra-virgin olive oil

2 TSP aged balsamic vinegar, plus more to drizzle

Kosher salt and freshly ground black pepper

36 large slivers Parmigiano-Reggiano cheese

24 Medjool dates, quartered

Directions

Combine the celery and parsley in a medium bowl.  Whisk together the oil and 2 teaspoons of balsamic vinegar.  Season generously with salt and pepper.  Add to the celery mixture and toss to coat.

The suggested way to prepare the salad follows, however you can construct the salad to however you feel gives the best presentation.  Place 16 date quarters in the center of each of 6 salad plates.  Place 6 cheese slivers over the dates.  Place a mound of celery salad on top.  Drizzle additional balsamic vinegar around the salad. 

Notes:  Be sure to use a balsamic that has been aged at least 10 years for the best results.  Also, in making this salad in the past, using a real Parmigiano-Reggiano cheese makes all the difference.

Serves 6

Chocolate Indulgence Dinner: Mixed Green Salad with Whole Citrus Vinaigrette and Cocoa Nibs

 Wine: Kestrel Estate Viognier 2005 (Washington)


Ingredients

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

Directions

Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.

Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.

Makes about 3 cups.

Notes:

I added sliced bananas to the salad.

Dressing: I pureed one lemon and one whole orange and I reamed the juices from one lemon and one orange (and otherwise followed the recipe)

Greek Dinner: Composed Greek Salad

from: Bon Appetit, April 2003

Ingredients

1 8 oz. package frozen artichoke hearts, thawed

2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise

2 large tomatoes, cut into wedges

1 yellow bell pepper, sliced into rings

1 sweet onion, sliced into rings

20 Kalamata olives

10 tablespoons extra virgin olive oil

4 ½ tablespoons white wine vinegar

1 tablespoon dried oregano

2 teaspoons grated lemon peel

1 cup (4 oz.) crumbled feta cheese

Directions

Cook artichokes in saucepan of boiling salted water for 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.  Pour dressing evenly over salad; sprinkle with feta cheese and serve.

The Verdict

Artichoke hearts? Kalamata olives? Feta? Yum, yum, and yum. Greek salads are one of my favorites and this did not disappoint.