Spring Herb and Vegetable Salad
-1 package Mixed Greens or other Lettuce
-1 bunch Grilled Asparagus, tossed with about a Tbsp. of mixed herbs (see previous blog for recipe)
-2 cups Red and Yellow Cherry, Grape or Pear Tomatoes all halved lengthwise
-1/2 pound Haricots Verts or Green Beans, blanched and set on a dish towel to drain
-8 eggs, hardboiled, peeled and halved lengthwise
-1/2 cup pumpkin seeds/pepitas, roasted
-1 bunch dill, chopped
-1 bunch Parsley or Chervil, chopped
-2 Tbsp. Oregano, chopped
-1 small bunch of Chives, chopped
-Extra Virgin Olive Oil
-Juice of 2 Lemons
-Apple Cider Vinegar (I love Bragg’s)
-2 cloves Garlic, minced or crushed
-2 Tbsp. Honey
-Kosher Salt and Freshly Ground Black Pepper, (optional: Murray River Pink Salt for finishing)
Directions: Make dressing whisking together last 6 ingredients. I didn’t list an amount for the oil, because it is really a matter of personal preference. To get a lighter dressing, both in calories and to not weigh the lettuce down I like to do a 1:1 ratio of vinegar/lemon juice to oil. Usually people do at least a 2:1 oil, vinegar ratio but I think that is too heavy for this kind of lettuce. Plus, this way it’s lower in fat. To the dressing add some (not all) of your herbs. Reserve extra herbs for grilled chicken and salmon. In a large bowl toss the greens with just enough salad dressing to lightly coat and transfer to the middle of your serving bowl. In the same bowl toss the blanched and drained haricots verts with about a tablespoon of dressing or just enough to coat them and place them on the side of the greens in the serving bowl. Repeat with the tomatoes and eggs adding a little more chives to the eggs. Sprinkle roasted pumpkin seeds over greens. I like to cluster a large bunch of herbs on the side. Sprinkle entire salad with a little more salt and pepper and serve.
Herb Grilled Chicken and Salmon
-1 pound center cut, skin on, Salmon Filet, pinbones removed and cut into individual portions
-4 Boneless, Skinless Chicken Breasts
-Herb Dressing from Salad recipe
-2 Lemons
-Extra Chopped Herbs from Salad recipe
-Extra Herbs for Garnish
-Olive Oil Cooking Spray or other nonstick cooking spray
-2 Tbsp. White Wine or Chicken Stock
-Kosher Salt and Freshly Ground Black Pepper
Directions: Preheat Gas Grill to high heat and preheat oven to 400 degrees. Season salmon and chicken with salt and pepper and place each on a separate sheet pan lined with aluminum foil. Spray salmon and chicken with olive oil spray. Grill Salmon flesh side down for about one minute or until nice grill marks appear and transfer to sheet pan. Grill chicken about one minute on each side and transfer to sheet pan. Drizzle chicken with some of the herb dressing and pour 2 Tbsp. wine or chicken stock in sheet pan and cover with foil. Place chicken in oven and bake about 15 minutes until done. Drizzle salmon with some of the herb dressing and bake, uncovered for 5-10 minutes until done. Sprinkle the juice of one lemon over the salmon and chicken. Sprinkle both chicken and salmon with extra herbs and place on a platter, garnishing with sliced lemon and a small bunch of fresh herbs or edible flowers and serve alongside the salad. **Note: I always cook the salmon with the skin on to keep it moist. Once it is cooked, slide a thin metal spatula between the skin and the flesh, leaving the skin on the foil lined sheet pan to throw away.
Baked Sweet Potato Wedges
-4 large Sweet Potatoes, peel left on, scrubbed, washed and cut into wedges
-Olive Oil/Canola Oil
-Kosher Salt and Freshly Ground Black Pepper
-Dried Oregano
-Garlic Salt
Directions: Preheat oven to 425 degrees F. Line two sheet pans with aluminum foil. In a large bowl toss the sweet potato wedges with enough oil to thoroughly coat, salt, pepper, oregano, and garlic salt. (Yes, I know, two salts so be careful not to make them overly salty.) Drizzle a little oil onto sheet pans and spread around. Place wedges on sheet pans and put in oven for 20 minutes. Flip wedges to other side and bake an additional 15 minutes or until done.
