Safari Salad Food

PUTTANESCA SALAD

Steps:

• Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

SAFARI SALAD

Steps:

• Combine greens, cantaloupe, watermelon and onion rings.
• Toss lightly.
• Sprinkle with seeds and serve with dressing.

AFRICAN SALAD

Steps:

• Combine ingredients and top with the dressing.

CLASSIC CAESAR SALAD

Steps:

• Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
• Add Dijon mustard and Worcestershire sauce to paste and stir.
• Add egg yolk and continue to stir.
• SLOWLY add olive oil while continuously stirring.
• Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
• Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
• Add croutons and the remaining parmesan cheese then toss lightly.
• Serve on cold plates with chilled forks.
• Sprinkle with ground pepper to taste (Optional).

CLASSIC CAESAR SALAD

Steps:

• In a large wooden or glass bowl mash the garlic into the salt until smooth.
• Add the dijon, worcestershire, and anchovy paste.
• Whisk well.
• Add the lemon juice and whisk well.
• Add the egg yolk (some use the whole egg) and whisk well.
• Add the oil in a slow,, steady stream while whisking like mad.
• Keep whisking until dressing is smooth and creamy looking.
• Add the romaine and toast cubes and toss well.
• Add the parmesan cheese and toss well again.
• Serve right away.

AFRICAN SALAD

Steps:

• Carefully wash the mushrooms and slice in half.
• Put into pot with the lemon juice, garlic and salt.
• Cover and cook on medium heat for about 2 minutes.
• Shake the pot occasionally.
• Take of the heat.
• Drain and put into salad bowl.
• Rinse and drain the palm hearts.
• Slice in half and add to the mushrooms in the bowl.
• Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
• Blend together the ingredients of the dressing and pour over the salad.
• Mix gently, refrigerate 10 minutes and then serve.