Category Archives: Salads

Peter Cotton Tail.

A Ring and a Salad Clinches Marriage Proposal?

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When Paul Bonarrigo’s grandfather came to America from Sicily, he brought his recipe for a salad that became famous as a wedding proposal salad. Paul and Merrill Bonarrigo, owners of Messina Hof Winery, show restaurant journalist and radio talk show host Cleverley Stone, how to prepare the secret recipe for the Proposal Salad.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at 12 p.m. on KIKK CNN-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!) Cleverley’s radio show will be live on Saturday, Nov. 21 at the Flavors Festival, Discovery Green, from 12 p.m. until 2 p.m.

The Proposal Salad
Source: Paul and Merrill Bonarrigo, owners of Messina Hof Winery in Bryan, Texas

Story Behind Salad
When Paul’s grandfather came to America from Sicily, he brought his recipe for a salad that became famous as a wedding proposal salad.
In 1860 in Messina, Sicily, a small village on the northeast coast of Sicily, Paulo Bonarrigo III, a prominent family winemaker, was madly in love with Antoinette Borghia, the most beautiful woman in all of Sicily. Paulo wanted to ask Antoinette’s father for her hand in marriage. So he invited Antoinette and all of her family over for dinner on a Saturday evening. He was going to ask Antoinette’s father for her hand at the dinner.

Since Paulo was a winemaker and it was the beginning of the grape harvest, he was extremely busy. To make matters worse, some of the vineyard workers didn’t come to work that day, so Paulo had more work to do than expected.

Late that Saturday afternoon, Paulo realized he hadn’t gathered any of the food for his very important dinner that evening. In fact, Antoinette’s family would arrive at Paulo’s house in less than a half hour. He had little choice so he dashed into his garden to see what he could find that was unique, creative, and took less than 30 minutes to prepare.

This is when he created Paulo’s Salad. He chose anchovies to represent the depth of his love for Antoinette, since anchovies symbolically represent the great depths of the sea. Garlic stood for courage and strength and the Port wine was produced from his own vineyard. Soy sauce offered an exotic saltiness and mustard was the symbol of faith. The olive oil was made from his own olives and represented peace and healing, while the balsamic vinegar was made from his own grape juice. The egg represented fertility and lemon fidelity in love. He chose romaine lettuce to represent the freshness of Antoinette’s beauty.

Antoinette and her family came for dinner that night and Paulo prepared the food before their very eyes. Antoinette’s father was so impressed that when Paulo asked for his daughter’s hand, he gladly blessed their marriage.

When Paul’s grandfather came to America from Sicily, he brought his recipe for a salad that became famous as a wedding proposal salad.

Paulo’s Salad
Source: Paul Bonarrigo and Merrill Bonarrigo, owners of Messina Hof Winery, Bryan, Texas
Serves 2

Ingredients

  • 3 anchovies
  • 1 tablespoon minced garlic
  • 2 tablespoons Messina Hof Port wine
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 egg
  • 12 whole romaine leaves
  • ¼ cup croutons
  • 2 tablespoons grated Romano cheese

Directions

  1. At tableside, rub the bowl with ½ clove of garlic and mash the anchovies into a paste in the bowl.
  2. Combine the anchovies, garlic, wine, soy sauce, mustard, oil, vinegar, lemon juice and egg in the bowl & mix well.
  3. Add romaine and toss.
  4. Top with croutons and Romano cheese. Intended to be eaten with fingers instead of a fork.

Indoor No-Heat Needed Recipes

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Source: Chef Randy Evans of Haven

Gazpacho

Serves 4-6

  • 3½ cups diced seeded tomatoes
  • 1 cup diced red bell pepper
  • 1 cup diced seeded peeled cucumber
  • ½ cup diced red onion
  • Juice and zest of 1 lemon
  • 1 cup tomato juice
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Louisiana hot sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves, stemmed
  • Pinch cayenne pepper
  • Kosher salt and black pepper to taste
  • Garnish
  • ½ cup pint yellow sweet grape tomatoes, halved
  • ½ cup red sweet grape tomatoes, halved
  • 1 small avocado, diced
  • 1 tablespoon minced red onion
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt and black pepper to taste

For The Soup

Combine all ingredients in a nonreactive container; cover and refrigerate overnight. Purée in a blender; strain through a medium mesh strainer. Return to container. Refrigerate until chilled. Adjust seasoning if necessary.

For The Garnish

Marinate the tomatoes, avocado and onion in lime juice and 1 tablespoon olive oil. Refrigerate until ready to serve.

To Plate

Place a 2-inch ring in the center of a chilled bowl. Fill with 2 tablespoons marinated vegetables. Ladle cold soup around the ring; gently remove ring and serve.

Homegrown Tomato Salad
With Creamy Goat Cheese Dressing
Serves: 4

  • 4 ripe tomatoes, sliced ½ inch thick
  • Sea salt and black pepper to taste
  • 4 oz arugula
  • 1 small 1015 onion, sliced paper thin
  • 1 recipe Goat cheese dressing

Goat Cheese Dressing

  • 4 ounces fresh goat’s milk cheese, softened
  • 1 tablespoon sour cream
  • 1 tablespoon cider vinegar
  • 1 teaspoon minced spring onion
  • 1 teaspoon chopped flat leaf parsley
  • ¼ teaspoon lemon zest
  • 2 tablespoons milk
  • Salt and black pepper to taste

In a small mixing bowl combine all the ingredients excluding the milk, using a hand blender. Blend in the milk and season to taste.

Season tomatoes then arrange tomato slices around the plate. In a bowl combine the shaved onion and arugula then toss with ¼ cup of goat cheese dressing. Mound dressed greens in center of the plate. Drizzle the dressing over tomatoes and around the plate.

Savory Cold Peach Soup

with a prosciutto and peach relish

Serves: 4-6

  • 6-8 ripe peaches (4 cups), peeled, pitted and chopped
  • 1 cup milk
  • 1 cup plain yogurt
  • 1 cup Prosecco (sparkling wine)
  • 1 tablespoon smoked paprika
  • Pinch cayenne

Salt to taste

Peach Relish:

  • 1 ripe peach, peeled, pitted and chopped
  • 1 shallot, minced
  • ½ teaspoon cider vinegar
  • ½ teaspoon olive oil
  • 2 tablespoons chopped fresh sage leaves, plus a few sprigs for garnish
  • Salt and pepper to taste
  • 4 slices prosciutto, torn

For the Soup

Purée peaches in food processor or blender, adding enough milk to puree the peaches until smooth. Add the remaining milk, the yogurt, sparkling wine, paprika and cayenne, and blend until smooth. Taste and adjust seasoning. Transfer soup to bowl and refrigerate 1 hour.

For the Relish:

Combine the peaches, shallot, vinegar, oil and sage in a mixing bowl. Taste and adjust seasoning.

To Plate:

Place a spoonful of relish in the center of a chilled bowl and ladle the soup into bowl. Garnish with pieces of torn prosciutto and a sage leaf.

Quick Summer Salads and Desserts

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Spend more time with your family and less time in the kitchen this summer with some help from a popular cooking show host and author.

Robin Miller is the host of “Quick Fixes” on the Food Network and has just published her latest book, “Robin Rescues Dinner.” Her book includes quick and easy recipes that will help you beat the summer heat.

Learn how to create fast easy meals and desserts that include two versions of a summer salad and banana cream pie parfaits.

Light & Easy Summer Dishes – Italian Style

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When the weather gets hot, we tend to eat lighter meals. Here are two easy dishes for a lazy Sunday afternoon lunch or early supper that will fill you up but won’t weigh you down. Chef Arturo Osorio from Amerigos shows restaurant journalist Cleverley Stone how to make Zucchini Saltimbocca and Burrata Salad.

Recipes Submitted by Chef Arturo Osorio
Amerigos, The Woodlands, Texas

Zucchini Saltimbocca

Ingredients
6 thin slices of fresh raw zucchini, skin on
3 small leaves of sage
½ oz of Fontina cheese
1 oz of prosciutto slices
½ oz of unsalted butter
Salt and pepper to taste

Preparation
1. Slice the zucchini in strips lengthwise.
2. Stack some Fontina cheese, a piece of prosciutto and a sage leaf on top of a slice of zucchini
3. Fry zucchini stacks in butter in a sauce pan
4. Salt & pepper to taste and serve.

Burrata Salad

Ingredients
4 oz of Burrata cheese (Soft fresh mozzarella cheese imported from Puglia, Italy. Regular mozzarella may be used)
3 paper thin slices of fresh, raw pear
1 whole heirloom tomato
1 oz of micro-greens
2 slices of prosciutto
Aged Balsamic vinegar

Preparation
1. Slice the Burrata cheese in half and place on the center of plate
2. Place quartered tomato and sliced pear on each side of the Burrata
3. Place prosciutto between tomato and cheese
4. Add micro greens
5. Drizzle ingredients with balsamic vinegar, salt & pepper to taste and serve

www.Cleverley.com
www.Amerigos.com

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK 650 AM.

(PS: She gives out free restaurant gift certificates on every radio show!)

Recipe: Shrimp and Avocado Salad

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Ingredients

  • 2 fully ripened avocados from Mexico, halved and pitted
  • 1 cup peeled, cooked small shrimp (about 6 ounces), halved
  • 3/4 cup diced mango or pineapple
  • 2 tablespoons diced red onion
  • 1/2 to 1 teaspoon adobo seasoning
  • 2 tablespoons fresh lime juice

Directions

  1. Scoop avocado pulp from shells with a spoon; dice avocado; reserve shells.

  2. In medium-sized bowl, combine the shrimp with mango, red onion, adobo seasoning and lime juice.

  3. Gently stir in avocado.

  4. Spoon mixture into shells, dividing evenly; garnish with shrimp, if desired.

YIELD: 4 portions

Per portion: 234 calories, 12 gm carbohydrate, 14 gm protein, 16 gm fat

Recipe: Watermelon Spinach Salad

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Source: HEB

Preparation Time: 15 minutes
Toasting Time: 6 to 8 minutes
Makes 6 to 8 Servings

Ingredients

  • 2 bags (6 ounces each) Baby Spinach Trio salad blend
  • 1/2 cup coarsely chopped walnuts
  • 1 cup Crumbled Queso Fresco
  • 1 pint strawberries halved
  • Cookwell & Company Watermelon Viniagrette

Directions

  1. Toast walnuts in a medium skillet over Medium heat (or toast in moderate oven) 6 to 8 minutes or until browned.
  2. Toss salad blend with dressing and fruit mixture in a large bowl. Top with queso fresco and walnuts.
  3. Serve immediately.

Making Fantastic Fruit Salad

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Nothing says “spring” like a fruit salad. And it’s not only tasty, it’s healthy, too! Best of all, the whole family can pitch in to make this easy, delicious dessert. So head straight to the fruit aisle then get cooking!

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What makes your fruit salad different from all the others you have tried? Share your fruit salad tips below by adding a comment.

Please DO Eat the Daisies!

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Please DO eat the daisies! After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Your kids will love helping you prepare these gourmet flower-enhanced recipes… but don’t count on their wanting to eat them.

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Recipes inside include: Day Lily Salad Dressing, Nasturtium Spread, Jonquil Cream Tarts, Redbud Spice Cookies

Cool & Crunchy Summer Salad

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Source: Domenica Catelli

Adding jicama to your salad will provide lots of extra crunch, plus the health benefit of vitamin C while not adding any extra fat or sodium. One cup of cubed jicama is only 45 calories.

Ingredients:

  • 1 head of romaine or two hearts of romaine lettuce cut into 1 inch strips
  • 1 jicama, peeled and cut into small cubes or matchsticks
  • 2 large organic navel oranges, skin and white pith removed
  • 1/3 cup extra-virgin olive oil
  • Juice of 2-3 limes
  • Salt to taste
  • Fresh pepper
  • Optional: fresh herbs (basil, dill and cilantro are good), pitted kalamata olives, crumbled feta or goat cheese, thinly sliced red onion

Directions:

  1. Cut the oranges into small wedges (about 8 pieces per orange).
  2. In a large bowl, combine the romaine, jicama and oranges (if using any other ingredients add to bowl as well).
  3. Put the lime juice and a generous pinch of salt in a bowl.
  4. Whisk in the oil in a slow, steady stream until incorporated.
  5. Pour over the jicama mix, toss and serve.

Serves 4-6.

Southwest Shrimp Salad

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Source: Jim Benton Catering

Dressing Ingredients:

  • 1 Fresh Jalapeno
  • Juice of 3 Limes
  • 1 Cup Ranch Dressing

Directions:

  1. De-seed the fresh Jalapeno and blend in a food processor or blender with the lime juice.
  2. Add the Ranch Dressing to the Lime/Jalapeno mixture.
  3. Set aside.

Salad Ingredients:

  • 1 Head Romaine Lettuce
  • 1 Ear Fresh Corn on the Cob
  • ¼ Medium Purple Onion
  • 1 Avocado
  • 1 # Medium – Large Shrimp
  • 1 tablespoon Garlic salt
  • 1 tablespoon Red Pepper
  • 1 tablespoon Salt
  • 1 tablespoon Cumin
  • 1 tablespoon Coriander
  • Olive oil

Directions:

  1. Wash and chop Romaine.
  2. Shuck and silk the fresh corn and cut the raw kernels off the cobb. Sprinkle over the lettuce.
  3. Finely Dice the purple onion. Sprinkle over Lettuce.
  4. Peel and thinly slice the avocado.
  5. Saute the Shrimp in a small amount of olive oil and sprinkle with the spice mixture.
  6. Add warm shrimp over the salad mixture.

Cheese Ball Ingredients:

  • Goat Cheese
  • Chopped Pecans

Directions:

  1. Roll goat cheese in small balls (size of a quarter).
  2. Flatten and roll in chopped pecans.
  3. Place 2 cheese balls on salad plate.

To complete, drizzle salad and cheese balls with dressing.

Serves 4-6 guests.

Roasted Beet and Goat Cheese Salad

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Source: Domenica Catelli

Ingredients:

  • 3 medium large beets, tops trimmed and beets peeled
  • Drizzle of extra-virgin olive oil
  • 2 cups arugula
  • Sest and juice of one lemon, preferably Myer
  • Salt and fresh pepper to taste
  • 1/2 cup of mayonaise
  • Garlic Salt and Pepper to taste
  • Splash of balsamic vinegar

Directions:

  1. Heat oven to 400 degrees.
  2. cut beets into ¼’s or smaller and place on a piece of foil. Drizzle with extra-virgin olive oil, salt and pepper. Close foil around beets and place on a baking tray or dish in the oven for 25-30 minutes.
  3. Remove beets and splash with a bit of balsamic.
  4. When cooled, make a salad by tossing arugula, goat cheese and lemon together.
  5. Drizzle a bit more EVOO, salt and pepper.
  6. Add beets and enjoy.

Myma Sloan’s Roasted Potato Salad

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Source: Food Innovation

Ingredients:

  • 2 lb. fingerling potatoes
  • 1/2 onion-diced (optional)
  • 1/2 bulb of roasted garlic or 2 tsp. minced garlic
  • 2 hard boiled eggs, diced
  • 6 sprigs of organic flat leaf parsley-chiffonade (thinly sliced)
  • 1/2 cup of mayonaise
  • Garlic Salt and Pepper to taste
  • 2 tsp. dried parsley
  • Olive oil for drizzling

Directions:

  1. Cut potatoes in half and toss with olive oil,dried parsley, garlic salt, pepper and place in a baking dish.
  2. Roast potatoes and garlic for 20 minutes at 400 F (until potatoes are tender)
  3. Allow to cool for 10 minutes.
  4. Add fresh parsley, mayo, egg and onion(optional).
  5. Refrigerate for 30 minutes and enjoy.