Kuster Dental: Food & Wine

Archive for the ‘Salad’ Category

Marinated Asparagus Salad

Posted on: June 17th, 2014 by James No Comments

This recipe is a delightful combination of prosciutto, caramelized pearl onions, gruyere cheese, and roasted garlic focaccia.  We learned to make this at one of Chef Christian’s cooking demonstrations and think it is a wonderful way to kick-off summer.

Yield

4 servings
Active Time
30 Minutes

Total Time

3 1/2 Hours (with marinating time)

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Ingredients

2 lbs Asparagus – local if possible

8-12 Slices Prosciutto

6 oz Gruyere Cheese – grated or chopped

8 pc Roasted Garlic Focaccia

1 C Herb Vinaigrette

2 tsp Garlic, chopped

1 Lemon – juiced

1 lb Pearl Onions

4 T Olive Oil

4 T Butter

Salt & Pepper, to taste

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Instructions

  1. Break asparagus end – don’t cut.
  2. Toss with olive oil, salt, and pepper and roast or grill for 3-5 minutes.
  3. While still warm toss asparagus with herb vinaigrette, garlic, lemon juice, salt and pepper.
  4. Let marinate for 2-3 hours.
  5. Toss pearl onions with butter, salt and pepper and roast for 30-40 minutes at 350 degrees or until golden brown.
  6. Toast focaccia with roasted garlic, olive oil, and truffle oil for 5-10 minutes.
  7. Assemble and serve.

Grilled Asparagus Salad with Lemon-Parmesan Vinaigrette

Posted on: April 7th, 2014 by James No Comments

My sister found this great salad on Pinterest from EasyEats. It is easy to make and incredibly delicious.  A perfect start to spring!

Yield

4

Active Time

15 Minutes

Total Time

15 Minutes

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Ingredients
¼ cup lemon juice
½ cup grated parmesan cheese, plus more for sprinkling
1 clove garlic, finely chopped
½ teaspoon dijon mustard
¼ cup olive oil
Salt and pepper
2 bunches fresh asparagus, ends trimmed
½ cup thinly sliced radishes
½ cup shredded carrots
½ cup edamame
8 slices bacon, cooked and crumbled

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Instructions

  1. In a medium bowl, whisk together the lemon juice, cheese, garlic and mustard.
  2. Slowly stream in the oil, whisking constantly to combine.
  3. Season with salt and pepper.
  4. On a heated grill or grill pan, cook the asparagus, turning once, about 3 minutes total.
  5. In a large bowl, toss together the radishes, carrots and edamame.
  6. Top with the asparagus and bacon.
  7. Drizzle with the vinaigrette and sprinkle with parmesan.

Dining in Chicago

Posted on: October 16th, 2013 by James No Comments

While in Chicago last month for the Greening the Heartland Conference I wandered west on Randolph to an area the concierge referred to as  restaurant row.”  Just west of Harpo Studios I came across City Winery Chicago, and given my love of wines and wineries, decided to check it
out.  The restaurant has a lovely patio area out front and a large, open dining area with exposed beams, and large, glass walls that show off the stainless tanks. Since I was dining alone, I hopped up to the bar and started talking to the bartender about which wines they make on-premises.  I settled on a glass of the 2012 West Loop Red which is a blend of Lodi Valley Zinfandel and Petit Sirah.  Once I had my selection made, she immediately
offered to give me a tour, so glass of wine in hand, off we went.  The operation doesn’t seem large, but very organized and they do produce several different varietals on-site.  Post tour I decided on an order of the burrata with marinated tomatoes accompanied by chilled, grilled asparagus.  Both were wonderful, but I’ll confess I’m a sucker for good burrata any time.  So, next time you’re in Chicago and looking for someplace new to eat, check out City Winery Chicago, 1200 W Randolph Street.

Persimmon Salad

Posted on: November 29th, 2012 by James No Comments

I made this for Thanksgiving Day to go with roast pork loin, baked sweet potatoes, and steamed broccoli.  The bitter sweet combination started the meal off perfectly!

Yield

4 servings

Active Time

15 minutes

Total Time

15 minutes

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Ingredients

3 Fuyu persimmons

Juice of 1 lemon, plus more to taste

Fine sea salt

1 1/2 tablespoons olive oil, plus extra for finishing

4 cups baby arugula

Parmesan shavings

Freshly ground black pepper

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Instructions

1.    Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. Halve lengthwise, then, with cut side down, thinly slice persimmons crosswise, about 1/6-inch thick.

2.    Place fruit in a bowl and toss with juice of 1 lemon, a pinch salt and olive oil. Let sit until fruit releases juices and salt dissolves, about 5 minutes. Adjust seasoning, adding extra salt or lemon juice to taste.

3.    Divide greens among four salad plates. Scatter a generous handful of fruit over each plate of greens and spoon some of the seasoned juices left in the bowl over top. Garnish with Parmesan. Finish with a drizzle of oil and freshly ground black pepper. Serve immediately.

 

Summer Ending Potato Salad

Posted on: September 6th, 2012 by James No Comments

I was at a friend’s home over the weekend for an end-of-summer Labor Day Cookout and he served this great potato salad.  Using olive oil rather than the typical vinegar or mustard, this salad is lighter and more refreshing than so many varieties.  He also mixed up the recipe by using a mix of Yukon Gold potatoes with some heirloom purple ones.  Hope you’ll enjoy it as much as I do!

Yield

4 servings

Active Time

10 minutes

Total Time

30 minutes

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Ingredients

2 pounds small red and Yukon gold potatoes, halved (quartered if large)

2 tablespoons plus 1 1/2 teaspoons coarse salt

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/3 cup extra-virgin olive oil

1 small red onion, cut into 1/4-inch dice (about 1/3 cup)

5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup)

2 tablespoons capers, rinsed and coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground pepper

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Instructions

  1. Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes.
  2. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
  3. Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified.
  4. Transfer potatoes to a medium bowl, and drizzle with vinaigrette.
  5. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.

Avocado & Corn Salad

Posted on: August 30th, 2012 by James No Comments

My sister has prepared this salad several times when I’ve been at her house, and I’ve always found it to be amazing.  So, I asked her to share the recipe.

Yield

4-6 Servings

Active Time

30 Minutes

Total Time

30 Minutes

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Ingredients

2 tbsp olive oil

1 tbsp lime juice, freshly squeezed

1/4 cup chopped fresh cilantro

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

2 1/2 cups corn kernels (from about 5 ears of fresh corn or frozen organic corn works, as well)

2 avocados, diced

1 pt grape or cherry tomatoes, cut in half

1/2 cup red onion, minced

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Instructions

  1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
  2. Add the corn, avocado, tomatoes, red onion and toss to combine.
  3. Taste and season, adding more salt and pepper, as you like (and possibly more lime juice and cilantro).

A Great Summer Salad or Salsa

Posted on: July 5th, 2012 by James No Comments

I really like tortilla chips and salsa.  There are some days I can make a whole meal with them.  Plus, being as it is summer and I live in a state known for its corn, I seem to really be on a fresh corn kick recently with my recipe choices.  This easy to make black bean and corn salad is easily turned into a wonderful salsa by kicking up the heat just a touch with few drops of a chile habanero hot sauce such as El Yucateco.  Yum!

Mexican Black Bean and Corn Salad

Yield

6

Active Time

10 minutes

Total Time

15 minutes

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Ingredients

1 Tbsp olive oil

1 small red onion, chopped

1 small red bell pepper, chopped

1 clove garlic, chopped

½ tsp ground cumin

1 can (19 oz) black beans, rinsed and drained

11 oz frozen whole kernel corn, thawed

2 Tbsp lime juice

1 Tbsp chopped fresh cilantro

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Instructions

  1. In 10-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, red pepper, garlic, and cumin, stirring occasionally, 3 minutes or until vegetables are tender.
  2. In a serving bowl, combine vegetable mixture with remaining ingredients. Serve warm, at room temperature, or chilled.

Caesar Salad

Posted on: June 12th, 2012 by James No Comments

My brother-in-law makes this wonderful Caesar Salad whenever I visit.  It has definitely become one of my favorites, and it is great on a warm summer’s day.

Yield

4-6

Active Time

15 minutes

Total Time

15 minutes

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Ingredients

1 clove garlic, crushed

1 head Romaine lettuce, torn

Juice of 1 lemon

1 egg

2 tablespoons olive oil

¼ teaspoon dry mustard

Pepper to taste

Croutons

Parmesan cheese to taste

1 (2 ounce) tin of anchovies (optional)

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 Instructions

  1. Rub wooden bowl with garlic, leaving small portion in bowl.  Add lettuce and set aside.
  2. Combine lemon juice, egg, and olive oil, stirring quickly.
  3. Pour over lettuce.
  4. Add mustard, pepper, and croutons.
  5. Sprinkle heavily with Parmesan cheese and toss.
  6. Separate anchovies and lay individually on the salad.

Caprese Salad – One of My Favorites

Posted on: May 8th, 2012 by James 1 Comment

Caprese Salad ready for Derby Party!

My friends and I first had this salad in 1995 at a small restaurant just outside of Rodi Garganico on Italy’s Gargano peninsula.  After we ordered the proprietor walked over to the garden we had passed as we entered the courtyard and picked the tomatoes and basil he used in our salads.  After carrying them inside to the kitchen he reemerged with one of the most delicious salads I’d ever eaten.

While these have become more popular at Italian restaurants in the U.S. since that first trip to Italy, I still have very fond memories of that first experience, and honestly, I don’t think I’ve had one quite as good.  However, when I needed something quick and easy to take to a Derby Party this past weekend, I immediately thought of this recipe.

Yield

4-6 servings

Active Time

20-30 minutes

Total Time

20-30 minutes

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Ingredients

4-6 medium tomatoes

3-4 balls mozzarella fresca, bocconcini size

1 bunch fresh basil

Fresh ground pepper (to taste)

Balsamic Vinegar

Olive Oil

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Instructions

  1. Wash and slice the tomatoes.
  2. Slice the mozzarella.
  3. Wash and dry the basil
  4. Arrange the tomato slices, cheese slices, and basil on a serving plate, alternating between the three ingredients.
  5. Grind fresh pepper over the surface to taste
  6. Drizzle the arrangement with balsamic vinegar and olive oil
  7. Serve immediately.