OLIVE AND JARLSBERG SALAD SANDWICH
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
JARLSBERG QUICHE
Real men do eat quiche, they'll ask for seconds....enjoy this with a nice crisp bread, green salad and fresh fruit. For a nice variation add 1/2 cup of sliced pepperoni instead of crumbled bacon.
Provided by Baby Kato
Categories Cheese
Time 45m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
- Sprinkle shredded cheese into bottom of baked pie shell.
- Pour egg mixture over top of cheese and sprinkle with the bacon.
- Bake at 375 for 30 minutes. Serve immediately.
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
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