Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 2 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 large boneless, skinless chicken breast halves
• (7 to 8 oz. each), tenderloins separated if still attached
• 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
• 1-1/2 cups lightly packed fresh parsley leaves, torn if large
• 3/4 cup lightly packed mint leaves, torn if large
• 1 recipe Lemon-Sherry Vinaigrette 
• 3 large avocados
• 2-1/2 cups (about 1 lb.) halved grape tomatoes
• 1 heaping cup (6 oz.) crumbled Roquefort
• 2/3 cup toasted pine nuts
• 12 slices bacon, cooked, cooled, and crumbled
• 1/2 cup sliced chives (3/4 inch long)

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 2 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 large boneless, skinless chicken breast halves
• (7 to 8 oz. each), tenderloins separated if still attached
• 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
• 1-1/2 cups lightly packed fresh parsley leaves, torn if large
• 3/4 cup lightly packed mint leaves, torn if large
• 1 recipe Lemon-Sherry Vinaigrette 
• 3 large avocados
• 2-1/2 cups (about 1 lb.) halved grape tomatoes
• 1 heaping cup (6 oz.) crumbled Roquefort
• 2/3 cup toasted pine nuts
• 12 slices bacon, cooked, cooled, and crumbled
• 1/2 cup sliced chives (3/4 inch long)

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Forty Shades of Green Salad

I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.

For the vinaigrette:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 tsp. honey
• Big pinch of kosher salt
• 1 coarse grind of fresh pepper

For the salad:

• 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
• 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
• 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
• 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal
• 1 small ripe but firm avocado

Make the vinaigrette:

In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified (it will look creamy).

Make the salad:

In a large mixing bowl, combine the lettuce, parsley, endive, and scallions. Gently toss the greens thoroughly with about 2 Tbs. of the vinaigrette. Mound the greens onto four salad plates (white looks nice), arranging any endive and parsley pieces that have fallen to the bottom of the bowl on top.

Cut the avocado in half and remove the pit. Slide a large spoon between the skin and flesh to peel each half. Slice the avocado halves crosswise in very thin half-moons (1/8 inch thick).

With the flat side of a chef’s knife, transfer the avocado halves to the mixing bowl, fan them out slightly, drizzle over another 1 Tbs. of the vinaigrette, and gently toss just to coat the avocado, keeping the slices somewhat together. Arrange a little pile of avocado slices on one quarter of the salad, propped up against the mound of leaves. Drizzle the whole salad with a tiny bit more vinaigrette and serve right away.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 2 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 large boneless, skinless chicken breast halves
• (7 to 8 oz. each), tenderloins separated if still attached
• 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
• 1-1/2 cups lightly packed fresh parsley leaves, torn if large
• 3/4 cup lightly packed mint leaves, torn if large
• 1 recipe Lemon-Sherry Vinaigrette 
• 3 large avocados
• 2-1/2 cups (about 1 lb.) halved grape tomatoes
• 1 heaping cup (6 oz.) crumbled Roquefort
• 2/3 cup toasted pine nuts
• 12 slices bacon, cooked, cooled, and crumbled
• 1/2 cup sliced chives (3/4 inch long)

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.