"Caesared" Salmon Salad

Ingredients

2 large garlic cloves, divided

3 tablespoons unsalted butter, cut

into pieces

2 tablespoons extra-virgin olive oil

(1-inch-thick) rustic white bread

slices, torn into 1- to 2-inch pieces (4
cups)

½ teaspoon plus a pinch of kosher

salt, divided

2 lemons, divided
In this creative salmon Caesar salad, Caesar dressing gets spread on
¾ cup mayonnaise
the salmon before grilling, creating a rich crust that keeps the fish
succulent while picking up delicious smoky flavor from the grill. For a 1 ounce Parmesan cheese, grated
perfect wine pairing, Master Sommelier Andy Myers says to reach for a (about 1/4 cup)
bottle of Roero. "Roero manages a great balancing act next to the 2 teaspoon Dijon mustard
mélange of flavors in a good salmon Caesar. The crunchy apple and pear
flavors make the cheese sing; the fresh acidity cleanses the palate of the 1 teaspoon anchovy paste (or 3
drained anchovy fillets, mashed into
anchovy."
a paste)

½ teaspoon black pepper, divided

1 (24-ounce, 1-inch-thick) skin-on

center-cut salmon fillet

3 (5-ounce) heads Little Gem lettuce,

leaves separated (about 8 cups)

Shaved Parmesan cheese, for garnish

Directions

Step 1:

Grate 1 garlic clove, and place in a small microwavable bowl; add butter
and oil. Cover with a paper towel, and microwave on high until butter is
melted, about 1 minute. Stir to combine. Place bread pieces in a large
bowl, and drizzle with butter mixture; toss to coat. Sprinkle with a pinch
of salt. Set aside.

Step 2:

Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push

hot coals to one side of a charcoal grill. While grill preheats, juice 1
lemon to equal 2 tablespoons juice; place juice in a small bowl. Grate
remaining garlic clove, and add to lemon juice in bowl. Whisk in
mayonnaise, grated Parmesan, mustard, anchovy paste, and 1/4
teaspoon pepper until combined. Set aside 1/3 cup mayonnaise
mixture for spreading over salmon; reserve remaining mayonnaise
mixture as dressing for serving.

Step 3:

Cut remaining lemon in half crosswise. Sprinkle salmon with remaining

1/2 teaspoon salt. Spread reserved 1/3 cup mayonnaise mixture over
salmon. Sprinkle with remaining 1/4 teaspoon pepper. Place salmon,
skin side down, on oiled grates over unlit side of grill. Place lemon
halves, cut sides down, on oiled grates over lit side of grill. Grill,
covered, until lemon halves are charred, salmon flakes easily, and a
thermometer inserted in thickest portion of fillet registers 125°F, 20 to
25 minutes, removing lemons from grill after about 12 minutes. As
lemon halves and salmon finish grilling, transfer to a baking sheet. Add
bread pieces to grates over lit side of grill; grill, uncovered, turning
often, until browned and crisp, 5 to 8 minutes.

Step 4:
Scatter lettuce leaves on a large platter. Using a fork, break off chunks
of salmon from its skin, and arrange over lettuce; discard salmon skin.
Top with croutons and desired amount of dressing. Squeeze charred
lemon halves over salad. Garnish with shaved Parmesan, if desired

Potato Salad Appetizer

This appetizer has all the favorite things you like in a potato salad, eggs,
bacon, green onions and then I put out three different mustards,
grainy, spicy, sweet and a horseradish sauce for dipping. There is a
good drizzle of mayonnaise there also. It is pretty and even better yet
the little potatoes are the perfect bite size!!
•INGREDIENTS

2 lb. bag Terrific Trio Little Potato Co. potatoes

8 slices of bacon, cooked crisp and crumbled

4 green onions, chopped

4 hard boiled eggs

Mayonnaise in a squeeze bottle

Different mustards for dipping

Creamy horseradish for dipping

Olives for garnish, optional

•INSTRUCTIONS

Cook potatoes according to the package for about 15 min. or until

tender. Let cool and then refrigerate to cool completely. When ready to
serve, place them on a large platter. Drizzle over top the mayonnaise.
Top with green onions and bacon. On the outer edges add the eggs,
olives and mustards and horseradish sauce for dipping. Serve
immediately
 SIMPLE SIDE SALAD RECIPE

INGREDIENTS

5 oz chopped lettuce (a 5 ounce bag or 3-4 cups)

1-2 Roma tomatoes

½ cucumber

½ cup shredded carrots

¼-⅓ cup thinly sliced red onion

1-2 cups croutons (freshly made or store bought)

¼-⅓ cup grated Parmesan cheese or crumbled feta (optional)

•ITALIAN DRESSING

3 TBSP quality olive oil

1 TBSP white wine vinegar or red wine vinegar

1 tsp Dijon mustard

1 tsp Italian seasoning blend (I love using Mrs. Dash’s salt-free blend)

½ tsp garlic powder or 1 small clove garlic, minced

¼ tsp salt or season to taste

¼ tsp freshly ground black pepper

INSTRUCTIONS

1.Choose your dressing from the list above (though if you have a go-to
homemade or store bought dressing that's okay too!).

2.Combine dressing ingredients in a small bowl and whisk or add

dressing ingredients to a mason jar and shake well to mix.

3. Clean and chop lettuce or snag a bag of your favorite

chopped/washed lettuce.

4.Slice and quarter Roma tomato(es) and thinly slice cucumber. I

usually peel traditonal cucumber or leave the skin on English/seedless
cucumber.

5.Freshly shred/grate carrots or use pre-shredded here. Thinly slice or

mince red onion.

6.Combine veggies croutons, and optional cheese in a big bowl and mix
it all up.
7.Whisk or shake dressing once more and dip a lettuce leaf in to taste.
Adjust seasoning/ingredients to taste if desired

8.Pour half the dressing over the salad before serving. Toss to combine
and serve with remainig dressing for each person to add their ideal
amount to their salad. Enjoy!
Buko Salad Dessert
•INGREDIENTS

▢4 cups young coconut buko, shredded

▢6 ounces sugar palm fruit kaong, drained

▢12 ounces coconut gel nata de coco, drained

▢2 cans 15 ounces each fruit cocktail, drained

▢8 ounces pineapple chunks drained

▢1 14 ounce can sweetened condensed milk

▢7 ounces table cream

•INSTRUCTIONS

1.In a mixing bowl, combine young coconut, kaong, nata de coco,

pineapple chunks, and fruit cocktail. Gently stir to distribute the
ingredients.

2.Add sweetened condensed milk and table cream. Mix until all the
ingredients are properly distributed.

3.Refrigerate for at least 4 hours or place in the freezer for 1 hour.

4.Transfer to a serving bowl.

5.Serve for dessert.

6.Share and enjoy!

 ACCOMPANIMENT SALAD

ACCOMPANIMENT SALAD

Accompaniment salad definition: An accompaniment salad (AKA side

salad) is a type of salad that is served alongside the main course of a
meal. It provides a contrast in texture and color to the other dishes and
complements the flavors of the main dish. These salads typically
include a variety of greens, vegetables, and sometimes fruits, which
provide a pleasing appearance and a refreshing taste.

INGREDIENTS
▢4 cups salad greens (spring mix or your favorite lettuce)

▢1 cup tomatoes, chopped

▢¼ cup red onion, thinly sliced

▢¼ cup shredded carrots

▢5 pepperoncini, sliced

▢½ cup croutons

▢½ cup Italian salad dressing (or your favorite homemade or bottled

salad dressing)

INSTRUCTIONS

Wash the salad greens using a salad spinner and chop them (if they are
not prewashed). Chop the tomato, shed the carrot, and thinly slice the
red onion and pepperoncini.

Toss the lettuce, tomatoes, onion, carrot, and pepperoncini in a large

serving bowl. Add the croutons and dressing right before serving.

Leslie