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Ellen's Cucumber Salad
Crush together:
1 Jalapeņo, seeded and
finely diced
2 Garlic cloves
1 Tablespoon sugar
1 Teaspoon Salt
Add: Juice of 1
Large Lime
1/2 Cup Rice Wine
Vinegar
Let sit until ready to
serve, then mix with:
1 cucumber, peeled and
finely sliced. |
Arugula Salad
4 oz. Arugula
3 Tablespoons Gorgonzola
cheese, crumbled
1 Red Apple, julienne
5 Tablespoons Chianti
vinaigrette
1 Teaspoon parsley,
chopped
1 Teaspoon chives,
chopped
In a large bowl, lightly
toss together the arugula,
2 Tablespoons of the
Gorgonzola and the julienne apple. Drizzle in 4 Tablespoons of
the Chianti vinaigrette; toss until well coated.
Divide salad among four
serving plates, sprinkle with herbs. Use the remaining Chianti
vinaigrette and Gorgonzola to garnish the plates. |
Chianti Vinaigrette:
1 Cup Chianti
1 Tablespoon chicken
stock
2 Tablespoons red wine
vinegar
3/4 Teaspoon sugar
3/4 Teaspoon garlic,
chopped
3/4 Teaspoon shallots,
chopped
3/4 Teaspoon parsley,
chopped
3/4 Teaspoon rosemary,
chopped
3/4 Teaspoon sage,
chopped
3/4 Teaspoon chives,
chopped
1 1/2 Teaspoons salt
Pinch of black pepper
1 1/2 Teaspoons
Gorgonzola cheese, grated
7 tablespoons olive oil
In a heavy pot, heat and
reduce the Chianti to 1/4 of its volume. Pour into a mixing
bowl; whisk in chicken stock and vinegar. Add sugar, garlic,
shallots, herbs, salt, pepper and Gorgonzola. Let steep for 30
minutes. Slowly whisk in the olive oil.
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