Cooking With Honey – BLT And Blue Salad

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I made this salad on Christmas Eve and will make it again on New Year’s Eve.  It’s best if you make the dressing well in advance so the flavors have time to blend. My family tells me that the leftovers  are even good the next day!

Yield:  4 – 6 servings

Ingredients:

1 cup sour cream

1 cup mayonnaise

2/3 cup buttermilk

1 teaspoon Worcestershire sauce

Dash of Tabasco or other hot pepper sauce

1/2 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

6 ounces blue cheese, preferably Maytag, crumbled fine

6 cups hearts of Romaine lettuce (about three heads) You may substitute iceberg lettuce

1/2 cup toasted hazelnuts (For how to toast, see below) You may substitute pine nuts

6 ounces crispy bacon

3 Roma tomatoes, finely diced

2 scallions, chopped

Directions:

Whisk together the first 10 ingredients except for the blue cheese. Once mixed, stir in 4 ounces of the crumbled blue cheese; cover and refrigerate until service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.

Tear or slice the lettuce into chunks. In a mixing bowl, toss the lettuce with as much dressing as desired as well as half the bacon, tomatoes and toasted nuts.

Place the salad mixture into individual bowls or on plates, pour on dressing as desired,  and sprinkle with remaining blue cheese, bacon, tomatoes and nuts. Garnish with chopped scallions. Enjoy!

How to toast Hazelnuts:

Preheat oven to 350° F.

In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.

toastedhazelnuts

New Year’s Eve – Mixed Winter Greens With Honey Champagne Vinaigrette

winter greens salad.

Yield:  4-6 servings

Ingredients

8 cups (10 oz. bag) mixed winter greens, such as frisée, arugula, mustard, beet greens, chicory, escarole.

1 pomegranate

2 tablespoons Dijon mustard

2 tablespoons Champagne vinegar

1 tablespoon honey

1 clove garlic, minced

6 tablespoons extra virgin olive oil

Salt and pepper to taste

Directions:

Mix mustard, Champagne vinegar, honey and garlic.

Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy

Dress clean, dry salad greens immediately before serving. Add pomegranate seeds for accent.

Haricots Verts Salad With Honey Balsamic Reduction

For the dressing:

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper

For the salad:

2 tablespoons honey
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces aged goat cheese or feta, crumbled

Preparation

Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.

In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.

Place the balsamic vinegar and honey in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry.

Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

YIELD
6 servings

HoneyTuna Nicoise Salad

A perfect salad for the Dog Days of August!

Ingredients

  • 1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
  • 1/4 pound haricots verts, or small, thin green beans, ends trimmed
  • 2 pounds yellowfin tuna loin, trimmed of sinew
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 rosemary sprigs
  • 1 large head romaine or Bibb lettuce, rinsed and patted dry
  • 2 teaspoons chopped fresh parsley leaves
  • 1/2 teaspoon chopped fresh tarragon leaves
  • Anchovy Dressing, recipe follows
  • 1/2 pound Roma plum tomatoes, cut into 1-inch cubes
  • 1/3 cup halved and seeded black brine-cured olives
  • 1/3 cup halved and seeded green brine-cured olives
  • 1/2 cup thinly sliced red onion
  • 4 hard-boiled eggs, peeled and sliced
  • Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)

Directions

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.

Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.

Anchovy Dressing:

1 anchovy fillet, drained

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped garlic

1 large egg*

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

6 tablespoons olive oil

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons minced shallots

2 teaspoons capers, drained and chopped

1/2 teaspoon Worcestershire sauce

1/2 teaspoon honey

In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers, Worcestershire, and honey, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Yield: 1 cup

Honey Maurice Salad

It’s too hot to cook and almost too hot to eat. This salad is the exception.

Beautiful photo courtesy of Silver Sage. Check  her post for an interesting story behind the basic recipe!!

 

Dressing:

2t white vinegar
1 1/2 t lemon juice
1 1/2 t onion juice. ( or juice from 1 small onion)
1 1/2 t honey
1 1/2 t Dijon mustard
1/2 t dry mustard
1 Cup Hellman’s Mayonaise
2 Tbs Chopped parsley
1 hard cooked egg, diced
salt to taste

Salad Ingredients:

14 Oz ham, cut into strips
14 oz turkey, cut into strips
14 oz swiss cheese, cut into strips
1/2 Cup slivered sweet gherkin pickles
1 Head iceberg lettuce lettuce-shredded

Directions:

Combine the 6 dressing ingredients and stir to dissolve the hoeny.
Add remaining dressing ingredients and mix well.
Chill dressing.
Combine the ham, turkey, chesse and pickles together in large bowl.
Toss together with the dressing.
Divide lettuce among chilled plates, top with salad.
Garnish with pimento olives (optional)

Smoked Salmon And Caper Pizza

10 ozs crust (prebaked thin, italian pizza dough)
1/2 cup cream cheese (chives)
2 tbsps dijon mustard
1 tbsp honey
8 ozs smoked salmon (thinly sliced smoked salmon lox or brine soaked)
2 tbsps red onions (chopped finely)
2 tbsps capers (drained)
1 tbsp dill (chopped)

 
Heat oven to 425F degrees. Place pizza crust on ungreased cookie sheet. Bake for 6-8 minute.

Cool at least 15 minutes.Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.

Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.

Cut into wedges; serve immediately, or cover and refrigerate until serving time.