Jim’s Salads

 


as Copied by Jim from 3S Restaurant in Ft. Lauderdale

4 salads:


1 16 oz. jar Pickled Beets

  optional: Red Grapes and/or Strawberries can also be added

1 Large Sweet White Onion

Argula

   optional:  Add Iceberg or Romaine lettuce because  Argula  almost disappears when mixed with dressing.


Goat Cheese (crumbled)

Small Can peeled Mandarin   

      Orange segments

Preparation

  1. 1.An hour or two before you serve the salad, pickle the onion by cutting it into 3 big, round slices, then cut the slices in half, disassemble the pieces and put them into a bowl.  Cover them with white vinegar and some water mixed with the 4 Tbsp. of Sugar.

  2. 2.When ready to serve the salad mix 4 Tbsp. Olive oil with 2 Tbsp. Red Wine Vinegar in bottom of salad bowl.

  3. 3.Drain the Pickled Beets. Save a small amount of red liquid and add the red liquid to the vinegar/pickled onion mix.

  4. 4.Drain the pickled onion.

  5. 5.Add the Beets, Onion, Argula, Goat Cheese, Orange Segments, and Candied Walnuts to the salad bowl and toss.


For one salad:


1 medium to large tomato sliced into bite size pieces

1 Belgian Endive sliced into 3/8” wide slices

Mix above together in individual salad bowl and sprinkle with:


One of my favorite dishes in Germany was their great salads that used their version of Italian Dressing.  The stuff called Italian Dressing that we buy in the grocery store tastes nothing like this marvelous German concoction.  Here’s how Andrea makes the dressing:


( for 2 salads)


1-1/3 tsp Salt

1-1/3 tsp Sugar

1/4  Cup Red Wine Vinegar

2  tsp Olive Oil

1/2  Cup Finely Chopped

         Onion

1/2  Cup Water


( for 4 salads)


2-1/2 tsp Salt

2-1/2 tsp Sugar

1/2  Cup Red Wine Vinegar

4  tsp Olive Oil

1  Cup Finely Chopped

         Onion

1  Cup Water


Stir the mixture well and put it in the refrigerator until you mix it into a GREAT salad of Lettuce, Tomatoes, Green Onions.   

    You don’t sprinkle a bit of this dressing on the salad in the usual American way.  Instead, you FLOAT the salad in it!  Toss the salad with all the dressing and then let the dressing puddle in the bottom of each salad bowl.

You are gonna love this as much as I do.

Seizure Salad:




I copied the above presentation from Michael Jordan’s Restaurant in Grand Central Terminal in New York. The chef used the tender inside leaves of the romaine lettuce and cut the lettuce plant the long way.  The creamy dressing is then put on the top and the happy customer gets to slice his lettuce as he eats it.


This is important: Put the lettuce into a sink full of cold water and

let it sit there until you dry it and put it into the salad. The lettuce absorbs water and becomes as fresh as if it were just picked.


Dressing -- sufficient for 4 individual salads:


Juice of 1 Lemon (slightly less than 2 Tablespoons)

10” of Anchovy Paste

About 1/2 teaspoon of ground Black Pepper

1/8 teaspoon Salt

1 to 3 Garlic cloves, smashed

1/2 teaspoon Worcestershire sauce

1 teaspoon Dijon Mustard


Mix and mash all above well, or just put the ingredients directly into your blender, and then,

Add:

6 to 12 Tablespoons Extra Virgin Olive Oil

  Add even more Olive Oil if you want the flavor to be less intense.  Taste it as you add the oil.  


If you want the WHIPPED CREAMY follow the following and you can add MORE olive oil slowly as the dressing gets thicker ...


     For WHIPPED CREAMY dressing:

Add:

1 coddled egg (boiled 1 minute)

1/2 cup mozzarella cheese

1/8 cup Parmesan cheese


Run in BLENDER

   and...

Add slowly as the blender is running up to 12 more Tablespoons of Olive Oil.  Taste as you go.  If the dressing does not become CREAMY but has visible particles of cheese in it and you can see oil separated out, then coddle another egg and add it as blender runs at high speed.


Slice the lettuce plant as I described above.  One big lettuce plant serves 2 people.  Put about 3 Tablespoons of the dressing on the top of each serving.  Add croutons if you want.

 

How to make a GREAT Seizure Salad


(everyone else makes Caesar Salad but mine is BETTER and I call it Seizure Salad!)


  1. 1. Buy LITTLE Romaine lettuce stalks, not the huge dark green ones. The light colored Romaine lettuce TASTES better and is crunchier.


  1. 2. Cut off the big dark ends. They don’t taste as good.


  1. 3. Slice the bunch in about 1/2 inch wide slices.


  1. 4. When you get down to the little white stalks at the bottom throw out the ones that don’t have any leaf on them but use the rest...


5.  The little white lettuce near the bottom is delicious.

  1. 6.Then fill one clean sink basin with cold water and...


  1. 7. Dump all the lettuce into the cold water and let it sit in the water for about 15 minutes -- even more.  What happens here is that the lettuce actually “soaks up” -- inhales -- some water and becomes fresher tasting, crunchier and just better.


  1. 8. Then use a rotating dryer to drain out all the water.


  1. 9. If you need to hold the lettuce for up to 8 hours put it in a ZipLoc bag into the refrigerator.

  1. 10. Then dump the lettuce and croutons and mozzarella and parmesan cheeses into the mixing bowl...

  2. 11. and use about 4 BIG tablespoons full of the Creamy Seizure salad dressing and mix well...

12.  and serve in the ice cold bowls...even with a slice of grilled salmon on top.

      Serves 4

    (Based on Joy of Cooking recipe)

Joy of Cooking suggests 16 oz. of King Crab meat but we found that  8 oz. of the canned (but fresh in store’s seafood refrigerator) lump crab meat was delicious and enough for 2 to 4 people. We tried this with King Crabmeat and did not like it as much as the canned crabmeat.  The original recipe probably called for Dungeness crab, but I think that canned crabmeat actually is more flavorful in this dish.


Head Lettuce leaves arranged around inside of bowls  (4 in this case)

Place in bottom of each bowl  1 Cup Shredded Head Lettuce

Place on top of the lettuce  1 /2 of a 4 oz. can Canned Lump Crabmeat on each salad)

and, 1 sliced Hard Boiled Egg on each salad.

 

Sauce Louis

(from Joy of Cooking Page 365 with a couple of changes I made):   IMPROVED (added Green Pepper and Chili Sauce quantities)

1 Cup (16 Tbsp) Hellman's Mayonnaise

1/4 Cup (4 Tbsp) Heavy Cream (or Greek Yogurt)

1/3 to 1/2 Cup (6 Tbsp) Chili Sauce  (use Heinz only)

2  tsp Lea & Perrins Worcestershire Sauce

1/2 Cup (8 Tbsp) finely chopped Green Pepper 

1/3 Cup (6 Tbsp) finely Chopped Green Onion

2 Tbsp. Lemon Juice

Season to taste with about 20 drops of Tobasco Sauce.


Blend until smooth in a blender.


  for 4    

I’m crazy about this salad.  I did lots of variations before I came up with this one.


The Dressing:


2 Tbsp. Red Wine Vinegar

1/2 tsp. Dijon mustard

1/2 tsp. or 1 large clove smashed Garlic

3” anchovy paste

2 Tbsp. mashed Feta Cheese

1/2 tsp. fresh ground Black Pepper

1 level tsp. Cavender’s Greek Seasoning

1/2 tsp. Paprika

   Mix, mash, all together, add:

6 Tbsp. Olive Oil


The Salad stuff:


1 Cucumber, sliced or chunks

10 sliced-in-half Cherry Tomatoes

4 sliced Cherry Peppers

2/3 head Lettuce, cut into bite size pieces

some Greek Olives,


Toss salad ingredients first without the dressing.  Let  sit for a few minutes, and chill them if you can,  then toss quickly with dressing and serve. 


White Vinegar

4 Tbsp. Sugar

Candied Walnuts

4 Tbsp. Olive Oil

2 Tbsp. Red Wine vinegar

1/2 tsp. Red Wine vinegar

1/2 tsp. Thyme Vinegar

1/2 tsp. Olive Oil

Salt and Pepper to taste

Stir and serve.

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Jim Martin’s Crab Louis

Greek Salad

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Green Goddess Salad Dressing


This was from a newspaper recipe and turned out to be delicious -- surprise!


3/4 cup mayonnaise

3/4 cup Greek Yogurt (use this 5.7 oz. yogurt cup to measure mayonnaise)

1 cup Parsley

3 Green Onions -- whole onion

1/4  cup fresh tarragon  (or 1 Tbsp. dried tarragon)

1+ tsp. rice wine vinegar

1-1/2 teaspoons anchovy paste

1 medium  clove garlic

1/2 to 3/4 avocado

1+ Tbsp. lemon juice

1/4 tsp. salt

Freshly ground black pepper   (I do 20 cranks)


Place all in food processor and blend. Refrigerate  until ready to serve.


Balela Salad --Mediterranean Chickpea Salad

   

   (My new favorite salad!)


YIELD: 8-10 PREP TIME: 15 minutes TOTAL TIME: 15 minutes


vegan side, salad or dip option to serve to guests. You can also add feta cheese.


INGREDIENTS:

  1. (2) 15 ounce cans Bush’s chickpeas, rinsed and drained

  2. (2) 15 ounce cans Bush’s black beans, rinsed and drained

  3. 1/2 cup chopped onion (about half a small one)

  4. 1 jalapeno, finely chopped (optional)

  5. 1/2 cup sun dried tomatoes (best if use the ones in oil in a jar)

  6. 1 pint grape tomatoes, cut in half

  7. 1/3 cup fresh dill, chopped

  8. 1/3 cup fresh basil, chopped (or mint)

  9. 1/3 cup fresh Italian parsley (flat leaf), chopped

  10. 1/4 cup lemon juice1/3 cup extra-virgin olive oil

  11. 2 cloves garlic, pressed

  12. 3 Tbsp. apple cider vinegar

  13. Salt and black pepper to taste

  14. Feta cheese (optional)

DIRECTIONS:

  1. 1.In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.

  2. 2.Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.

  3. 3.Drizzle the dressing over the salad mixture; lightly stir.

  4. 4.Refrigerate salad several hours or overnight to meld flavors.

  5. 5.Optional to add feta cheese.

 

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Jim’s Absolute Favorite and World Famous Salad Dressing

OK, I’ll admit to copying this from an exclusive French restaurant in NYC. Even so:
2 Tbsp. Olive Oil
2 Tbsp. Mayonnaise
3 tsp.   Red Wine Vinegar
1-1/2 Tbsp. Dijon Mustard 
  (preferably) not Grey Poupon which has less    
     flavor than most.)  

Mix all well, refrigerate to let it thicken and then serve.

Sweet Pickled Red Onion

Simple and fast and DELICIOUS:

1 large Red Onion Sliced THICK,
   then into eating size pieces.
1-1/2 Cups Apple Cider Vinegar
1-1/2 Cups Water
1-1/2 Tbsp. Sugar
1/2 Tbsp. Salt
1  1 Quart Mason Jar with lids

Mix Vinegar, Water, Sugar and Salt in a saucepan.  Put the Onion pieces in Mason Jar.  Boil the Water,Vinegar, Sugar, Salt mixture then pour into the Mason jar.
When the mixture cools down , cap, and put in refrigerator. This is ready to eat at once and it’ll keep a couple of weeks in the fridge.

Sperry’s Wedge Salad

Andy and David took me to Sperry’s for a Father’s Day treat. I hadn’t ordered their “wedge” salad for years. I got one and I’m addicted.

Sperry’s Wedge:

1  Wedge of Iceberg lettuce
2  Tbsp. RANCH Dressing
2  Tbsp. Sliced Black Olives
1  Tbsp. Bacon Bits
1  tsp. small bits of Bleu
      Cheese.
 This has almost no good food value because iceberg has no nutrients for you and the rest of the stuff is delightfully fattening. This is why it’s so GOOD!

Pickled Iceberg Hearts

Makes 2 quarts  

(I put this here from New Yorker just to try it.  JM)

Ingredients

1 cup apple cider vinegar or white vinegar
3 tbsp. kosher salt
1 tbsp. sugar
½ tbsp. whole black peppercorns
1 head iceberg lettuce
4 large cloves garlic, peeled and lightly smashed

Directions

1. In a small saucepan, combine vinegar, salt, sugar, and peppercorns, plus 2 cups water. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes. Remove pot from heat and allow brine to cool to room temperature, about 20-30 minutes.

2. While the brine is cooking, slice the lettuce into quarters, through the stem, and peel off the outer leaves until only the pale, dense hearts remain. (The removed leaves should be about equal in volume to the remaining hearts; reserve them for making chilled iceberg soup, or use them on sandwiches or in salads.) Trim any protruding stems on the quartered hearts to be flush with the lettuce.

3. Tightly pack the lettuce quarters into well-cleaned quart jars, slicing the lettuce into even thinner wedges if necessary, and tuck the garlic cloves among the lettuce wedges. Slowly pour in the room-temperature brine until lettuce is fully covered. (Discard any unused brine, or reserve for another use.) Seal the jar, then gently swirl and shake it to make sure the brine reaches every bit of the lettuce. Chill in the refrigerator for at least 4 hours, and up to one week. The pickles are at their best after one or two days, when they’re at the peak of flavor and still shatteringly crunchy; after that, the texture will begin to soften.

Pickled Beet and Onion Salad

My German Daughter’s Italian Salad Dressing

Tomato and Endive Salad