Caesar Salad

Ingredients
50 Ml Mayonnaise
1 Anchovy Fillet
2 Tb Vinegar
3 Tb Olive Oil
2 Cloves of Garlic
¼ Ts of Hot Sauce (Mustard based preferred)
Few dashes of pepper
1 Tb of grated Parmesan

½ head of romaine lettuce

Directions
Add the mayonnaise, anchovy, vinegar, olive oil, garlic (make sure all of the skin is off the garlic cloves, hot sauce, pepper and parmesan into the blender.

Blend the mixture until emulsified and smooth.

Cut the lettuce lengthwise making slices every 1.5 inches across the leaves. Place the romaine into a large bowl and toss with the dressing. I suggest adding about half of the dressing at first and then topping up to your desired consistency.

If you want, you can add your protein of choice, more grated parmesan/ cracked pepper, and croutons.

Curried Chicken Salad

Serves 3 to 4

Ingredients

2 Chicken Breasts
1 Tb Curry Powder
1 Tb Sugar
Dash Salt
1 Tb Orange Juice
1/2 Tb Lemon Juice
3 to 4 Tb of Fresh unflavored light yogurt
1 Cup Shredded Carrot
1/2 Cup Shredded Onion
1/4 Cup Raisins (optional)

Crackers or small slices of bread

Directions
Slice chicken into 1/2 inch pieces, season with salt and pepper. and pan fry in a skillet until the pieces are lightly browned.

After the chicken is cooked, allow it to cool to room temperature. To can put it in the fridge or freezer to expedite the process.

After the chicken is cooled, mix with the vegetables and raisins. Then add the wet ingredients, spices, sugar etc.

Mix together are you are ready to serve.

For my preparation, I served this with some crackers and small slices of bread. Diners can make their own mini sandwiches or open faced sandwiches.

Kim's Caprese Salad

A Caprese Salad is definitely a nice simple refreshing dish. Traditionally it is a mixture of tomato and mozzarella cheese which is drizzled with balsamic vinegar and olive oil.

The salad here has a couple of slight modifications which were thought of by my friend Kim. Thus, this posting and recipe would not be possible without her ideas.

This salad has the extra inclusion of basil and avocado to give the salad some more freshness, color and body. The avocado works as a very good intermediary between the cheese and tomato.

The salad is also unique in that it offers the diner a little individual serving.

This recipe will make about 12 individual servings

Ingredients
4 Tomatoes
12 basil leaves
1 avocado sliced into 12 pieces
12 mozzarella slices (make sure to use fresh mozzarella and not the reduced moisture stuff)
Dash sugar
Dash salt

Directions
Preparing the tomatoes
Slice the top of the tomato just barely removing the stem on the top. Next, use a teaspoon and remove all of the watery seeds and membranes. Basically you want to remove the inside areas that are translucent and thus will be left only with the red outer flesh. Lastly, cut the tomato into quarters.

Repeat this for each tomato.

Layering the salad
Layer the ingredients in the following order (from bottom to top): basil, avocado, mozzarella, tomato.

Then place each completed "stack" into a pyrex dish. Place them side by side, in rows.

Here is mine:












Prior to serving.
Drizzle some olive oil and balsamic over the salad to your liking. Remember 3 parts oil to 1 part vinegar. Also top with just a dash or salt and sugar.

Franco American Salad Dressing

Serves 2 to 3 People

Ingredients in Dressing

3 tb Olive Oil
1 tb Lemon Juice
1 tb Apple Vinegar
1/4 ts Mustard
1 ts Soy Sauce
1 ts Sugar
1/2 ts Garlic Powder
Dash Pepper
1 tb Mayonnaise

Mix ingredients in a salad bowl until emulsified. The consistency will still be rather thin. This is not a creamy dressing.

Add 2 to 3 dinner portions (dinner bowls) of lettuce, veggies, etc. into the salad bowl and toss with the dressing.

This dressing can also be stored for a long time in the fridge if you want to make it ahead of time. Just give the dressing a quick stir or shake before using.