Salads are also usually a comfort following festive weekends. And for an extra touch…
warm salads for a seasonal chilly tweak.
The Menu Shoppe has it covered…
Great tips for great menus.
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Warm Chanterelle and Berry Salad
1 pound chanterelle mushrooms–
stems trimmed and halved
1 cup blackberries
1 cup raspberries
Four 2-ounce pieces of Cabot Clothbound Cheddar
1/2 small sweet onion, sliced into 1/4-inch-thick rings
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste
In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.
Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper. In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil–season the vinaigrette with salt and pepper. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the chanterelles and the vinaigrette and toss well. Put a piece of cheddar on each plate.
Divide the salad among the plates and serve.
Light and sprite…and woodsy
Dandelion Salad with Warm Hazelnut Dressing
1/4 cup hazelnuts
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste. Pour hot vinaigrette over greens and toss to combine.
Pear Salad with Warm Shallot Dressing
1 head butter lettuce, torn into bite-size pieces
1 large bunch watercress, trimmed
2 ripe but firm pears, cored, sliced
1/2 cup chopped walnuts, toasted
1/2 cup crumbled Gorgonzola cheese
3 large shallots, chopped
3 tablespoons canned vegetable broth
1/3 cup vegetable oil
1/4 cup fresh lemon juice
Heat oil in heavy medium saucepan over medium-low heat. Add shallots and sauté until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper. Toss lettuce, watercress and warm dressing in large bowl. Divide greens among
6 plates. Arrange pear slices in spoke pattern on greens, dividing equally.
Sprinkle with walnuts and cheese.
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