Northwest NEWS

August 5, 2002

Home & Garden

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Dining In: Summer salads

Balsamic
   Chicken Salad
   Balsamic Mustard Dressing
   4 3-ounce boneless, skinless chicken breasts
   1 large sweet onion, cut into 12 wedges
   2 quarts mixed salad greens
   2 c. fresh (seedless) grapes
   2 Tbsp. sliced fresh basil
   Combine 1/3 cup balsamic vinegar, 1 tablespoon Dijon-style mustard, 1/4 teaspoon each seasoned salt and sugar and 1/8 teaspoon ground pepper. Makes about 1/3 cup.
   Pour 2 tablespoons Balsamic Mustard Dressing into a small bowl and brush chicken and onion wedges with it. Let brushed chicken and onion stand 5 minutes. Grill chicken until juices run clear. Grill onion wedges 3 to 5 minutes per side. Toss salad greens, grapes, grilled onion, basil and remaining Balsamic Mustard Dressing. Slice chicken and arrange over tossed green salad mixture. Makes 4 servings.
  
   Tex-Mex Coleslaw
   1 1/4 lbs. green cabbage
   1 small or medium onion, sliced
   1/4 tsp. garlic powder (or 2 garlic cloves, minced)
   2 tsp. sugar
   1/3 c. red wine vinegar
   3 Tbsp. extra virgin olive oil or canola oil
   Hot pepper sauce to taste (few drops to 1/4 tsp.)
   Salt and freshly ground black pepper, to taste
   Remove outer leaves of the cabbage, then core and shred (by hand or food processor). Transfer cabbage to a large serving bowl.
   Combine the remaining ingredients in a blender or food processor and puree to make the dressing. Adjust seasoning to taste with pepper sauce, salt and pepper. (Dressing should have a mild, but not overpowering tang.)
   Add to cabbage and toss well.
   Coleslaw can be made 2 to 3 days before serving if stored, covered, in refrigerator. Stir well, check the seasonings to adjust, if needed, before serving.
   Makes 6 cups or 12 servings.
   Recipe courtesy of American Institute for Cancer Research
  
   Rice Salad with Fried Caper Dressing
   3 1/3 c. cold water
   1 1/2 c. converted rice
   1 tsp. coarse salt
   1 jar (6.5 ounces) marinated artichokes, drained
   1 c. cut baby corn
   1 jar (7.3 ounces) marinated hearts of palm, drained
   1 jar (6.5 ounces) marinated mushrooms, halved
   1 Tbsp. grated lemon zest
   3 Tbsp. lemon juice
   3 Tbsp. chopped Italian parsley
   1/2 tsp. ground black pepper
   1/2 c. extra-virgin olive oil
   1/2 c. capers, drained
   Bring the water to a boil in a medium saucepan. Add the rice and salt and cover. Simmer 20 minutes or until rice is cooked and the water is absorbed. Let stand off the heat 5 minutes.
   Meanwhile, in a large bowl, combine the artichokes, corn, hearts of palm, mushrooms, lemon zest, lemon juice, parsley, and black pepper. When the rice is done, add to the vegetables and toss to mix.
   In a small, deep-sided saucepan heat the oil until it shimmers (about 350F.) Add the capers and fry 2 to 3 minutes or until they are crisp. Pour the contents of the pan through in fine sieve over the salad. Mix well and garnish with the capers.
   Recipe courtesy of Napoleon Co.
  
   Cajun Shrimp and Blue Cheese Salad
   Vinaigrette:
   1/12 Tbsp. orange juice concentrate
   1 1/2 tsp. balsamic vinegar
   1/4 c. extra virgin olive oil
   1 tsp. fresh minced garlic
   1/2 tsp. fresh ground pepper
   1/4 tsp. Kosher salt
   1 10-oz. head of romaine lettuce, washed and dried
   24 grilled shrimp
   1 Tbsp. olive oil
   1 Tbsp. Cajun seasoning
   2 beefsteak tomatoes, 1/4-inch slices
   1 red onion, 1/8-inch rings
   4 oz. blue cheese, crumbled
   Combine vinaigrette ingredients; set aside. Chop romaine lettuce into 1 1/2-inch pieces. Toss grilled shrimp with olive oil and Cajun seasoning. Place lettuce on a large platter. Lay tomato slices and then onion slices across lettuce. Top with grilled shrimp and crumbled blue cheese. Sprinkle with vinaigrette. Serves 4
   Recipe courtesy of Family Features
  
   Grilled Steak Salad
   3 Walla Walla or other sweet onions, cut into 1/2-inch thick rounds
   2 tsp. plus 1 Tbsp. minced green peppercorns in brine
   4 Tbsp. white Balsamic vinegar
   4 Tbsp. plus 1/3 c. extra-virgin olive oil
   1 1-1/4 to 1-1/2 pound flank steak, trimmed
   8 1-inch thick slices good quality baguette
   3/4 tsp. coarse salt
   1/2 tsp. freshly ground black pepper
   2 Romaine lettuce hearts, separated into leaves
   2 cloves garlic, lightly smashed with a knife, paper removed
   Remove 2 slices of the onion and transfer to a cutting board. Chop the onion slices until they are very finely minced and place in a glass or ceramic dish. Add the 2 teaspoons of the green peppercorns, 1 tablespoon of the vinegar, and 2 tablespoons of the olive oil. Mix well, add the steak and turn to coat on both sides. Let stand while preparing the remainder of the salad or refrigerate and marinate up to 24 hours.
   When ready to cook, preheat a grill or broiler. Brush the bread slices with a tablespoon of the olive oil and reserve. Brush the onion slices with another tablespoon of the oil and set aside. In a jar with a tightly fitting lid, combine the remaining 1/3 cup olive oil, the vinegar, the remaining tablespoon of the peppercorns, and 1/4 teaspoon of the salt.
   Arrange the romaine leaves on four serving plates. Grill or broil the onion slices until slightly softened and browned, about 2-3 minutes per side. Season the steak with the remaining 1/2 teaspoon each salt and black pepper and grill or broil the steak, about 3-4 minutes per side for rare or 4-5 minutes per side for medium. Transfer to a cutting board and allow to rest for 5 minutes. While the steak is resting, grill or broil the bread slices until toasted on each side, about 30 seconds a side. Rub the bread liberally with the crushed garlic.
   Carve the steak into thin diagonal slices across the grain. Place the onion slices on the romaine leaves, top with steak slices and arrange the crostini on the side.
   Drizzle with the vinaigrette and serve. Recipe courtesy of Napoleon Co.