Episode 133: Salad

Lobster Salad Napoleon with Pappadams
Potato Salad with Olives and Cucumbers
Roasted Potato Salad
Grilled Pear Salad with Port Vinaigrette
Tangerine and Olive Salad
Breakfast Salad with Goat Cheese

LOBSTER SALAD NAPOLEON WITH PAPPADAMS

Vegetable oil for frying
3 sun dried papadams (Indian wafers)
1/3 cup of finely chopped red bell peppers- (75ml)
¼ cup of finely chopped onion- (60ml)
2 teaspoons of olive oil - (10ml)
¼ cup of mayonnaise - (60ml)
¼ cup of English cucumber, seeded, finely diced - (60ml)
1 ½ cups of fresh lobster meat -including 4 whole claws - (375ml) (approx. 2 lobsters)
1 tablespoon of fresh tarragon - (15ml)
Juice of half a lemon

Garnish
¼ cup fresh chives, finely chopped - (60ml)

Preparation time is 25 minutes

Heat some vegetable oil in a heavy bottomed skillet to 365°F (180°C). Fry your papadams turning them carefully with tongs until they are golden brown and crispy. This happens very quickly - 2-3 seconds. Remove them from the oil, season them with sea salt and drain them on a paper towel.

In a separate skillet, heat your olive oil over moderate heat. Add you bell peppers and diced onion. Cook until the onions and pepper softened and set aside to cool in a bowl.

Add mayonnaise, tarragon, lemon juice and add diced cucumber to your cooled pepper/onion mixture.

Carefully remove the fresh lobster meat from the claws and tail without tearing the meat. Slice the lobster meat into 8 medallions.

Break your papadams into four pieces each. Place a quarter piece of your wafer on your serving plate. Top with some of the mix and a lobster medallion. Repeat this process until you have 3 layers ending with a lobster claw.

Garnish with chives.

Serve and enjoy!

Yield: 4 servings
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POTATO SALAD WITH OLIVES & CUCUMBERS

2 ½ pounds medium red-skinned potatoes, scrubbed - (1100grams)
¼ cup of extra-virgin olive oil - (60ml)
1 peeled, seeded and cubed English cucumber
4 quartered plum tomatoes
1 red onion thinly sliced
24 black olives, pitted and halved
¼ cup of fresh basil, thinly sliced - (60ml)
2 tablespoons of drained capers - (30ml)
3 tablespoons of white wine vinegar - (45ml)
2 tablespoons of fresh oregano, chopped - (30ml)
2 tablespoons of fresh chives, chopped - (30ml)
3 hard-boiled eggs, peeled and quartered

Preparation time 20 minutes, cooking time 30 Minutes

Boil potatoes in salted water, drain and let cool. Peel potato, leaving some peel on for contrasting color. Cut into quarters or 1 inch pieces.

Add you olive oil and toss to coat. Seed and dice the English cucumber and add to potatoes. Add basil, tomatoes, red onion, olives, and capers.

Combine fresh oregano, chives, and white wine vinegar and pour into salad.

Toss salad and add eggs for garnish.

Yield: 6 servings
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ROASTED POTATO SALAD

1 pound of small red or white-skinned potatoes - (500 grams)
4 tablespoons of extra-virgin olive oil - (45ml)
30 fresh sage leaves, trimmed
Sea salt
Fresh cracked black pepper
2 tablespoons of red wine vinegar - (30ml)
2 tablespoons of shallots, minced - (30ml)
½ red pepper, super finely diced

Preparation time is 15 minutes, cooking time 30 minutes
Preheat oven to 425°F - (220°C)

Place your potatoes in salted water and boil for 5-7 minutes. Parboiling the potatoes cuts down on cooking time, giving you the crispy exterior and tender insides.

Drain the potatoes and pat them dry. Place your parboiled potatoes on a baking sheet along with the fresh sage. Drizzle with half of your olive oil and season with sea salt and pepper to taste. Roast in the oven until tender - approximately 20 minutes. Allow them to cool slightly.

Halve your warm potatoes and transfer them to a serving bowl. Crumble in the roasted sage.

Whisk olive oil, shallots, red pepper confetti and vinegar together. Drizzle over salad and toss.

Serve and enjoy!

Yield: 4 servings
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GRILLED PEAR SALAD WITH PORT VINAIGRETTE

1 cup of toasted of walnuts - (250ml)
8 ounces of pancetta
3 sliced Bosc pears
5 tablespoons of grape seed oil - (75ml)
2 cups of Ruby Port - (500ml)
1 cup of olive oil - (250ml)
3 tablespoons of balsamic vinegar - (45ml)
2 cups of mixed baby greens - (500ml)
1 halve of a thinly sliced red onion
1 cup of Roquefort cheese - crumbled - (250ml)

Preheat oven 350°F - (180°C)
Preparation time is 15 minutes, cooking time 20 minutes

Place your pancetta slices in a skillet and sauté until crisp - approximately 10 minutes.

Spread walnuts on a baking sheet and toast in oven for 5 minutes or until fragrant.

Place port into a saucepan and boil lightly until it reduces by half - approximately 10 minutes. Remove the port from the heat and allow to cool and thicken - it should coat the back of a spoon.

Peel and slice pears into ¼ inch slices. Lightly rub the slices with grape seed oil. Other oils may be used as long as they are neutral in flavour. Place the slices on a hot grill and char for approximately 2 minutes per side.

Add olive oil and balsamic vinegar to the port and add salt and pepper to taste.

Toss baby greens with dressing; add grilled pears, pancetta, cheese, and sliced red onion.

Serve and enjoy!

Yield: 4 servings
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TANGERINE AND OLIVE SALAD

6 peeled and sectioned tangerines
¼ cup of pitted and halved Kalamata black olives- (60ml)
¼ cup of pitted and halved green brined olives- (60ml)
1 tablespoon of White wine vinegar - (15ml)
¼ cup of olive oil - (60ml)
½ teaspoon of cumin- (2.5ml)
½ teaspoon of paprika (2.5ml)
Pinch of cayenne
2 cups of Bib lettuce also called Butterhead - (500ml)
2 teaspoons of freshly chopped mint - (10ml)
Mint for garnish

Preparation time is 15 minutes

Peel and segment tangerines and place in a bowl. Add pitted black and green olives and toss together.

Add lettuce to the oranges and olives and toss.

Whisk white wine vinegar, cumin, paprika, cayenne and olive oil together. Drizzle over salad just to coat and toss. Serve on individual plates and garnish with freshly chopped mint.

Yield: 4 servings
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BREAKFAST SALAD WITH GOAT CHEESE

6 thick bacon slices
1 tablespoon of balsamic vinegar - (15ml)
1 teaspoon of Dijon mustard - (5ml)
3 tablespoons of olive oil - (45ml)
6 cups of mixed baby greens - (1500ml)
4 ounces (1/2 cup) of soft goat cheese, crumbled - (125ml)
2 teaspoons of fresh chives - (10ml)
3 large eggs
2 tablespoons of water - (30ml)

Preparation time is 15 minutes, cooking time 15 minutes

Use a large skillet to cook bacon, until it is crispy. Let bacon drain on paper towel. Discard all but 1 tablespoon of the bacon drippings and fat from the skillet.

Return your skillet to heat. Gently fry your 3 eggs until the whites begin to set - about 1 minute. Add water to the skillet. Cover and cook for approximately 2 minutes.

In bowl combine vinegar and Dijon mustard. Add oil and season with salt and pepper.

Pour all but a little of the dressing onto the salad greens and toss to coat. Reserve approximately a tablespoon of the dressing.

Divide the greens onto 4 plates and top with goats cheese and bacon strips.

Top each salad with an egg. Drizzle with remaining dressing and top with chopped chives.

Serve and enjoy!

Yield: 4 servings
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Recipe compliments of Chef Ned Bell