Yellow Tomato Gazpacho with Lobster
From: Chef/co-owner Marjorie Druker, New England Soup Factory, Brookline, MA. Yield: 2 gallons. 12 large yellow tomatoes, blanched, peeled and diced 3...
Caribbean Steak Salad with Grapes
From: Endolyne Joe's, Seattle. Yield: 4 servings. Steaks: 2 ancho peppers, dried 1 oz. olive oil 3 tsp. granulated garlic 1/2 tsp. kosher salt 1/4 tsp....
Dungeness Crab Salad with California Avocado
From: Victor Scargle, Go Fish, St. Helena, CA. Yield: 6 servings. 18 oz. Dungeness crabmeat 1 Meyer lemon, peeled and sectioned, juice reserved 1 bunch...
Field Greens with Tequila-BBQ Mexican Shrimp
From: Chef Rigo Gutierrez, Zocalo Grill, San Diego. Yield: 4 servings. Orzo Pasta: 1 cup dried orzo pasta 1 pinch saffron threads 11/2 cups water 2 Tbsp....
Quinoa Salad with Mango Chunks and Curry Mango Dressing
Yield: 12 servings. Salad: 4 cups quinoa, uncooked 2 qt. Dole Frozen Mango Chunks, partially defrosted and drained 3 cups golden raisins 2 cups celery,...
Escarole and Wild Arugula Salad with Fennel, Pecorino, Apples and Prosciutto
Nate Appleman, A16, San Francisco Yield: 1 salad. 2 oz. escarole, white part only 11/2 oz. wild arugula 1 oz. fennel, shaved 5-6 shavings Pecorino Lucano...
Speaking of Salads...
CRAB AND GO: This dungeness crab salad takes off with california avocado and citrus. BANANA BLOSSOM SALAD: Chicken meets Asian pear; fried shallot rings...
Spinach Pesto Salad
Yield: 12 servings. 11/2 cups grated Parmesan cheese 1 cup olive oil 1/2 cup red wine vinegar 1/2 cup pine nuts, chopped 2 tsp. garlic, minced 1/4 cup...
Turkey Tortilla Salad
From: Chef Fred Manion, Lennie's Brewpub, Bloomington, in. This recipe won the Salad Category of the Anything Goes with Turkey innovative Menu Contest....
Stylish Beans
Grilled Flank Steak and Warm Bean Salad Blueberry Shrimp Salad with Edamame According to Restaurant Hospitality's MenuTrac 2006 (a study of menu items...
Butter Lettuce Salad with Honey Walnuts, Blue Cheese and Ver Jus Honey Vinaigrette
From: Chef Alvin Binuya, Madoka, Bainbridge Island, WA. Yield: 24 servings. Honey Walnuts: 31/4 cups California walnut halves or large pieces 78 cup sugar...
Garden Salad with Balsamic Marinated Onions
Yield: 24 servings. Balsamic marinated Onions: 1 cup balsamic vinegar 1 cup sugar 1 cup water 1 quart red onion, very thinly sliced Garden salad: 9 quarts...
California Asparagus with Salmon and Lemony Orzo Salad
Yield: 6 servings. 4 Tbsp. coriander seed 1 tsp. black peppercorns 2 tsp. kosher salt 3 Tbsp. freshly squeezed lemon juice 1 Tbsp. freshly grated lemon...
Chilled Salmon Salad with Orange Citrus Onion
Yield: 4 servings. 4 fresh salmon fillets (55 oz. each) to taste, salt and pepper 12 cup finely chopped red onion 12 cup dry white wine (or 14 cup each...
Coconut Mexican Shrimp
From: Chef Chris Hollis, Blackstone Steakhouse, New York City. Yield: 1 serving. 4 U/10 Ocean Garden Authentic Mexican Shrimp, peeled and deveined 1 fresh...
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