Emerald Salad Food

EMERALD CITY SALAD

Steps:

• Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
• Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

EMERALD SALAD

Steps:

• Heat liquid and dissolve gelatin in it. Allow to cool and set.
• Then whip and fold in remaining ingredients.
• Set in one large mold or several individual molds.

EMERALD GREEN SALAD

Steps:

• Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
• Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
• Fold in Cool Whip and nuts, turn into dish and chill until firm.

GRILLED TOMATO AND CAESAR SALAD

Steps:

• For the salad: Heat a grill or grill pan over medium heat.
• Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
• For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
• Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

EMERALD CITY SALAD - PANZANELLA SALAD

Steps:

• Preheat a grill to medium.
• Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
• Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.

EMERALD GREEN CABBAGE SALAD

Steps:

• Place all ingredients in a small frying pan and heat together for about 10 minutes over a low/medium flame. When the nuts start to pop, they're ready.
• Place all ingredients in the food processor fitted with the knife blade. Blend together for a few minutes until it turns emerald green. (This lasts in the fridge for about two weeks.)
• Pour cabbage into a large bowl. Add add-ins of your choice, or leave as is. I often just serve this salad with cabbage alone.
• Immediately before serving, add dressing to taste. Mix together well.
• Top with roasted nuts or serve nuts on the side. Alternatively, you can add chopped candied pecans instead.

EMERALD CHICKEN SALAD

Steps:

• mix all but lettuce
• put lettuce on plate
• top with chicken salad.

EMERALD SALAD

Steps:

• Heat liquid and dissolve gelatin in it.
• Allow to set then whip and fold in remaining ingredients.
• Put in one large mold and allow to set. (Makes 12 oz).