salad

Uptown Burrata Masterpiece Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.

UPTOWN BURRATA MASTERPIECE SALAD

Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction 

Cracked black pepper to taste

Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Egg Salad Extravaganza

What’s Cooking in Gail’s Kitchen? The Daily Special: Egg Salad Extravaganza, A Crêpe Idea! The debate continues………. Mayonnaise and Celery or Miracle Whip and Pickle Relish? What is your preference in Egg Salad?  It probably all depends on how your mother made it during your childhood. Fortunately both can be made in a snap!

EGG SALAD EXTRAVAGANZA 

Ingredients:

3 eggs, hard cooked

3 tablespoons mayonnaise or Miracle Whip

1/8 teaspoon sea salt

1/8 teaspoon cracked pepper

1 tablespoon celery, chopped (optional)

1 tablespoon pickle relish (optional)

Instructions:

Combine mayonnaise or Miracle Whip, salt, and pepper in a bowl. Peel and chop eggs, breaking into small pieces. Gently stir into mayonnaise mixture. Add celery or pickle relish. Fill two Crêpes with egg salad. Tuck in several lettuce leaves. Sprinkle with Chia seeds. 

(For an alternative bread choice, please reference Crêpe Expectations for the batter recipe at https://snapshotsincursive.com/2015/05/17 to make crêpes in advance.)

Deep Dish Chicken Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did. 

DEEP DISH CHICKEN SALAD

Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise 

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed

Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips. 

Avocado On My Mind

What’s Cooking in Gail’s Kitchen? The Daily Special: Avocado on My Mind! Watermelon and avocado, when mixed together, have a uniquely gratifying flavor.  Surprised?  It’s as refreshing as a walk in the park. Not only is this salad appealing to the eye, it’s easy on the wallet. These two fruits are affordable, low in calories, and can be eaten often since they are packed with nutrients. Permission granted. 

AVOCADO ON MY MIND

Ingredients:

1 ripe avocado 

1 wedge watermelon, seedless

1/2 lime, sliced

1 tablespoon feta cheese, crumbled

1 sprig cilantro 

Instructions:

Open the avocado, discarding seed. Remove pulp. Squeeze lime juice over both halves to prevent discoloration. Chop avocado into pieces and place into a medium-sized bowl. Using a melon-ball utensil, scoop the watermelon into round pieces. Discard rind. Add watermelon balls to bowl, tossing gently. Sprinkle feta cheese over top. Snip cilantro to taste. Garnish with lime slices. 

Tzatziki Egg Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Tzatziki Egg Salad! When I had a garden, while raising my children, I used to eat homegrown cherry tomatoes by the handful. The few times the tomatoes actually made it to the kitchen, I would always count out 10 cherry tomatoes for MY salad and then smother them with cucumber salad dressing. It was heaven-in-a-bowl for me. And then, all of a sudden, the bottled cucumber dressing disappeared off the store shelves, never to be seen again. What happened, I wondered. I was devastated, to say the least. Years later, the buzz was all about tzatziki sauce. I already knew I loved Greek gyros smothered in the stuff, so I went back to the deli and bought some. Guest what I do with it now. You know. 

TZATZIKI EGG SALAD

Ingredients: 

6 eggs

5 tablespoons Greek yogurt

1/4 medium cucumber, peeled and grated

1 teaspoon garlic powder

1 1/2 teaspoon olive oil

1/2 cup celery, finely chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dill weed

Instructions:

Place the 6 eggs in a medium pot filled with water. Bring to a boil; reduce heat and simmer for 15 minutes. Drain. Place the eggs in an ice bath for 10 minutes to cool. Peel and dice the eggs. Set aside. To make the tzatziki sauce, combine Greek yogurt, grated cucumber, garlic powder, olive oil, finely chopped celery, sea salt, black pepper, and dill weed. Mix well. Set aside. For the egg salad, begin by adding small portions of tzatziki sauce to the chopped eggs until you achieve the desired consistency. Chill tzatziki egg salad for 30 minutes. When ready to serve, make an “x” in the top of an artisan roll. Fill the center with egg salad. Serve with micro greens and fresh dill sprig. 

Kidney Bean Radish Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Kidney Bean Radish Salad! This colorful salad has many substitute options. For example, instead of the English cucumber (which is burpless, seedless, and often wrapped in cellophane due to its thin skin), you may choose to use garden cucumbers which typically are thicker-skinned, fatter, and curved. In addition, if you’re not a fan of fresh parsley, you may substitute cilantro with its tinier, thin leaves. And, finally, for an oil-free dressing, skip the olive oil and vinegar to use freshly squeezed lemon juice. Does this make sense? Simple substations make delicious alternatives. 

KIDNEY BEAN RADISH SALAD

Ingredients: 

15-ounce can kidney beans, drained and rinsed

3/4 English cucumber, diced

2 radishes, sliced and quartered

1/4 red onion, sliced 

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

2 tablespoons olive oil

Instructions: 

In a mixing bowl, combine kidney beans, English cucumber, radishes, red onion, chopped parsley, sea salt, and black pepper. Toss until combined. To make the dressing: whisk together apple cider vinegar, maples syrup, and olive oil. Drizzle the dressing over the salad or offer it on the side. Serve. 

Unique Greek Salad Dressing

What’s Cooking in Gail’s Kitchen? Home Cooking: Unique Greek Salad Dressing! For those who are addicted to that dab of tzatziki sauce you get on a gyro, now you have a way to make a variation of it yourself. Simply made, it’s a refreshing low-fat alternative to the creamy classics. Top off your sandwich or salad for lunch and then try it on baked potatoes later on. Win, Win!

UNIQUE GREEK SALAD DRESSING

Ingredients:

1 cup Greek yogurt

1 tablespoon fresh chives, chopped

2 green onions, snipped

1 medium cucumber, peeled, seeds removed, and grated

1 1/2 teaspoons kosher salt

1/2 teaspoon white wine vinegar

1 teaspoon olive oil

1 garlic clove, minced

1 teaspoon fresh dill weed

1/8 teaspoon sea salt

Cracked pepper to taste

Instructions:

Peel cucumber. Cut in half lengthwise and remove seeds. Grate and toss with 1 1/2 teaspoons kosher salt. Put in strainer over a bowl to drain excess water. It takes about one hour. Then squeeze more water out of cucumber and pat dry. Put yogurt, onions, and chives into a medium bowl and set aside. In another bowl add cucumber and whisk in vinegar, olive oil, garlic, dill, sea salt, and pepper. Mix well until blended. Fold into the yogurt until combined. Chill one hour to enhance flavors. 

Tarragon Chicken Salad

What’s Cooking in Gail’s Kitchen? Simple Sensations: Tarragon Chicken Salad. If you’re tired of the same thing, here’s a gourmet twist on an old favorite. It can be served on a buttery croissant, a bed of mixed greens, or a wedge of sweet cantaloupe. You decide. 

TARRAGON CHICKEN SALAD

Ingredients:

1 10-ounce can of Premium Chicken Breast in Lemon Pepper sauce 

1/4 cup mayonnaise 

1/2 cup seedless red grapes, halved

1/4 cup celery, chopped

1/4 cup sliced almonds

Fresh Tarragon 

Instructions:

In a large bowl, combine chicken, celery, grapes, nuts, and mayonnaise. Gently fold in snipped tarragon leaves. Refrigerate until ready to use. Top with crunchy garlic croutons. 

Yankee Potato Salad

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad!  The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  

YANKEE POTATO SALAD

Ingredients:

10 new red potatoes, small 

2 green onions 

3 ounces of hickory-smoked bacon bits

1 tablespoon fresh dill

1 cup real mayonnaise 

Instructions:

Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill.  Refrigerate 1-2 hours for best flavor.