Mixed Green Salad with Citrus Dressing

I have been cleaning up my Martha Stewart collection, and I ran into this great dressing which you can use with any green salad that you like. It's a simple recipe, but from time to time, I need to be reminded what went into the dressing and how much. You can certainly change the amounts to see which combination you like best. To me the base recipe helps me get started with the experimenting:)

You can add to the ingredients, such as nuts, cheeses, radishes, meats etc and make this a much richer salad. To me, this is my tasty diet salad:)

MIXED GREEN SALAD WITH CITRUS DRESSING

Ingredients:
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisée, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)

Directions:
Combine juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With motor running, add oil in a steady stream until emulsified.

In a large bowl, toss arugula, frisée, and radicchio with dressing; season with more salt and pepper. Serve immediately.

Makes 4 servings

Veal Cutlets with Arugula and Tomato Salad

After you taste this recipe from Gourmet, you wonder why you didn't think to put these ingredients together. They are sooo good together.

Although the recipe is for veal, you can substitute chicken or turkey breast, and it is still very tasty.

The recipe doesn't list flour, but use it. Before you dip the veal or whatever you are using in the egg. Otherwise the breadcrumbs don't really stick to the meat. And you can easily use store bought breadcrumbs, they work just as well.

Let the salad marinade for a while, it infuses the tastes together and it's so much better. I usually prepare the salad first and then get going with the veal.

Watch your cooking time, 6 minutes is really to long to cook the veal. Make sure the oil is not too hot, and if you are cooking in two batches, bring the heat down a little bit, and then add the second batch so that you have a nice looking golden veal instead of a dark brown one:) Enjoy:)

VEAL CUTLETS WITH ARUGULA AND TOMATO SALAD

Ingredients:
3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon black pepper
1 teaspoon salt
2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
4 veal cutlets (1 1/4 lb total)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 large eggs
6 tablespoons vegetable oil
10 oz arugula (5 cups), leaves torn if large
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Directions:
Put oven rack in middle position and preheat oven to 350°F.

Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.

Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.

Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.

Stir together bread crumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper.

Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.

Add arugula and basil to tomato mixture and toss, then season with salt and pepper. Serve veal topped with salad.

Makes 4 servings.

Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise

Another great sandwich recipe from Bon Appetit. The taste is so good with all the ingredients, that it's amazing how I didn't do these before.

I used French rolls instead of croissants because I didn't have them, but I'm sure it would be great with them. Next time:)

I did cut the butter down while cooking the steaks, and used non-fat mayo, to make it a little bit healthy.

I can't think of anyone that wouldn't enjoy these sandwiches. Yummmmmmy!

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH MAYONNAISE

Ingredients:
1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)
1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Directions:
Mix mayonnaise and horseradish in small bowl to blend.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.

Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.

Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Makes 4 servings.

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

This is a great sandwich. The ingredients are basic, but together they make a great combination.

According to Bon Appetit, they are served in a cafe in Chicago, called Corner Bakery Cafe. They are so good, that a cafe serves them:) I have made these many times.

Of course I took a shortcut sometimes and sauteed the onions in a pan instead of roasting it. But if you roast it, it does taste better. And cut the onions a little bit thick, they taste better that way:)

You can also substitute roasted chicken breasts instead of using roast beef. And you can try different breads, they were great with Parmesan rolls. They all come out great with the mayo and the arugula.

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS

Ingredients:
3 large red onions (about 21/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
6 4x3-inch pieces ciabatta, halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Directions:
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper.

Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

Makes 6 sandwiches.

Sliced Steak with Arugula

For dinner in a hurry, this one is a great recipe. I actually use it a lot when I'm dieting:) (It's low carb.) Just use less olive oil. Can you think of a healthier and tastier diet recipe?:)

According to Gourmet magazine this recipe is used in Italian bistros. I can see why it can be served in a restaurant. This one is a very versatile recipe, you can make so many changes to it with some additions or changes and it will still taste great.

Here are some ideas: If you feel like it, go ahead and add goat cheese. You can also make it a fresher tasting salad by adding some lemon (but keep the vinegar if you are using arugula).

If you don't have shallots handy, you can use onions. If you don't have arugula handy, you can use baby spinach. You can add some tomato slices with Parmesan. You can saute mushrooms and add to the steak, and then add it to the salad. You can even grab your favorite bread and make this salad into a sandwich. Not bad for a basic salad:)

SLICED STEAK WITH ARUGULA

Ingredients:
5 oz baby arugula
1/3 cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprig fresh rosemary
1 lb boneless top loin steak or sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1 large shallot, thinly sliced crosswise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
Garnish: freshly ground black pepper

Directions:
Mound arugula on a large platter.

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare.

Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes.

Pour dressing over steak and serve immediately.

Makes 4 servings.

Avocado and Tomato Salad

I wanted something simple to make. This one turned out to be a fresh, light, delicious salad. I can't remember where I got this recipe, but I have been using it for some time, playing with adding or deleting ingredients.

Here are some suggestions: Use grape or cherry tomatoes. Use lime instead of lemon.

You can also use balsamic vinegar instead of the red wine vinegar, but make sure you use a white one as traditional brown will not make it so attractive.

Add feta cheese or goat cheese for an elegant touch.

Use red onions instead of shallots.

There is just no end to the changes you can make and still have a really tasty salad.

Make sure that you serve this salad right away. If you keep it around the avocados start getting soft.

AVOCADO AND TOMATO SALAD

Ingredients:
2 medium avocados, halved and skin removed
1 lemon, juiced
3 tomatoes, quartered, deseeded and finely diced
1/2 bunch of shallots, finely sliced
1 cucumber, halved lengthways, deseeded, finely diced
1/4 cup basil leaves, roughly chopped
1 bunch arugula leaves, rinsed
3 oz black olives
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
2 cloves garlic, crushed
1 Tbsp extra virgin olive oil

Directions:
Combine mustard, vinegar, garlic and olive oil in a small jar with lid and shake well.

Place the tomato, shallots, cucumber and basil in a small bowl, add the dressing and mix to combine.

Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 1/2 inch slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the four avocado halves.

Garnish with arugula leaves and black olives.

Makes 4 servings