Salad Sinatra Recipes

VIA CAROTA'S INSALATA VERDE

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called "a super happy salad." Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. "We add warm water to make it more palatable," she explained. "Pure vinegar is just too strong - it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!" This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It's so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

Provided by Samin Nosrat

Categories salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 15

Via Carota's Insalata Verde image

Steps:

Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

Ingredients

2 heads butter lettuce, such as Boston or bibb
1 romaine heart
1 large Belgian endive
1 bunch watercress
1/2 small head frisée
1 large shallot, minced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons honey (optional)
2 sprigs thyme, washed and stripped
1 large clove garlic, finely grated
Salt and freshly ground black pepper

DOLLY SINATRA'S MARINARA SAUCE

Provided by Alex Witchel

Categories dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Dolly Sinatra's Marinara Sauce image

Steps:

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until the oil is fragrant and is seasoned, about 2 minutes. Stir in the tomatoes, and purée. Heat to simmering, and cook on low heat until the sauce thickens, about 20 minutes.
Add the oregano, basil and Italian seasoning, and mix well. Season with salt and pepper. Cook on low heat for another 15 minutes or so as it thickens.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 24 grams, Carbohydrate 103 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 839 milligrams, Sugar 13 grams

Ingredients

1/2 cup olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 (28-ounce) can crushed tomatoes with puree
1 sprig fresh oregano, finely chopped
1 teaspoon dried basil, crumbled
1 teaspoon Italian seasoning, crumbled
Salt and pepper to taste

SALAD SINATRA

This recipe is from Dr. Stephen Sinatra, M.D., creator of the PAMM diet (Pan-Asian Modified Mediterranean Diet). All ingredients should be well chilled except the olive oil.

Provided by Member 610488

Categories Beans

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Salad Sinatra image

Steps:

Toss all ingredients except greens in a medium bowl. Serve over spinach or lettuce.

Nutrition Facts : Calories 323.6, Fat 14.7, SaturatedFat 2.9, Cholesterol 131.3, Sodium 128.8, Carbohydrate 19.8, Fiber 5.6, Sugar 2.5, Protein 28.8

Ingredients

1/2 cup white beans, unsalted (canned-drained rinsed)
6 ounces cooked wild salmon
1 large egg, hard boiled sliced
1/2 cup cherry tomatoes, halved
1/2 cup cooked green beans, cut in 2-inch pieces
1 tablespoon olive oil
2 teaspoons lemon juice
4 cups Baby Spinach or 4 cups green leaf lettuce

CILANTRO SALAD

Provided by Robert Irvine : Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

Cilantro Salad image

Steps:

Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon freshly grated gingerroot
Salt and freshly ground black pepper
6 cups mixed greens
2 tomatoes diced
1 cup peeled and diced cucumber
1 cup sliced red onion
1/8 cup chopped fresh mint leaves
3/4 cup fresh picked cilantro leaves

CILANTRO-AND-MINT SALAD

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Cilantro-and-Mint Salad image

Steps:

Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

ARUGULA SALAD WITH SHAVED PARMESAN

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Arugula Salad with Shaved Parmesan image

Steps:

In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

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Salad Sinatra Recipes

VIA CAROTA'S INSALATA VERDE

DOLLY SINATRA'S MARINARA SAUCE

SALAD SINATRA

This recipe is from Dr. Stephen Sinatra, M.D., creator of the PAMM diet (Pan-Asian Modified Mediterranean Diet). All ingredients should be well chilled except the olive oil.

CILANTRO SALAD

CILANTRO-AND-MINT SALAD

ARUGULA SALAD WITH SHAVED PARMESAN

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

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