Southwestern Salad
This tasty and colorful salad is a great accompaniment a Mexican style themed meal.

Ingredients
8 oz baby spinach or regular spinach, coarsely chopped
½ head of red romaine lettuce, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 tablespoon cilantro, finely chopped
½ cup red cabbage, thinly sliced
3 green onions, finely chopped
8 oz canned or fresh black beans, drained
½ cup fresh corn (from 1ear)
1 roasted red bell pepper, peeled seeded and sliced
1 avocado, sliced
½ cup Monterey jack cheese, shredded
Grilled chicken (optional)

Dressing 
1/2 cup Ranch Dressing
1/2 cup Barbeque Sauce

Preparation
Mix spinach, lettuce, basil, cilantro, cabbage, onions, beans, and corn in a bowl. Top with red bell pepper and avocado slices and sprinkle with cheese. Serve dressing on the side.

*You can prepare everything a day ahead except for slicing and adding the avocado slices before serving.

Serves 4

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I know fish tacos are popular (especially in Cali) but I have a weak spot for shrimp! I sometimes find it hard to find a good fish taco at restaurants. They are either too fried, fishy or soggy. I’m not saying it is always the case, but with my experience it’s pretty common. My safe bet has been to order shrimp tacos. They are usually grilled and well it’s shrimp, how can you go wrong?

Making homemade fish tacos could lead to a similar scenario, especially if you are frying the fish. When you don’t have a professional fryer at home, let’s face it, it’s kind of a mess and a challenge to maintain the right oil temperature for frying. We will perfect that another day. Final decision, let’s stick to shrimp tacos for now!!

The chipotle marinade for this recipe is easy to make and well worth the time. You won’t be able to resist eating the shrimp right off the grill. I love the smoky flavor of the chipotle sauce. If you are not familiar with chipotle peppers in adobo sauce, they are canned and can usually be found in the Specialty or International isle in most grocery stores. I always keep a spare can in my pantry. When opened you can reserve the remaining peppers with the sauce in a small covered container and refrigerate for later use.

Along with all of the delicious and necessary toppings for the tacos, the Cilantro Lime Sauce is amazing. The thin consistency makes it easy to drizzle all over your tacos. Drizzle, drizzle drizzle…I can’t believe I’m saying this about sour cream, but it’s so good! If you start to feel a little guilty, don’t worry, keep drizzling, at least it’s made from scratch! The recipe calls for 2-3 serrano peppers. Some peppers may be spicier than others; it’s your call on the level of heat for the sauce.

There is no right or wrong way to assemble the tacos. Lay the ingredients out and stack your tacos to your liking. Pile them high and dive in!

Chipotle Shrimp Tacos with Cilantro Lime Sauce

The chipotle marinated grilled shrimp combined with the delicious taco toppings and spicy yet refreshing cilantro lime sauce will leave an intense flavor in your mouth that will make you wonder why you never made homemade shrimp tacos before! There are no rules on how to assemble your tacos here. My recommendation is to pile it up and be generous with the sauce!

Ingredients

Marinade

3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil

Cilantro Lime Sauce

2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream

Tacos

Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs

Special Equipment: Skewers

Preparation

Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.

Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.

Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.

Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.

Heat desired number of corn tortillas on grill then set aside.

Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.

Serves 6-8

*Cilantro Lime Sauce can be made up to two days ahead. If sauce thickens, stir and bring to room temperature.

*Use 2-3 serrano peppers for the cilantro lime sauce depending on your preference of heat. Some peppers may be spicier than others.

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From CookingWithMelody.com

Carne Asada
The marinade for this recipe really makes it authentic. I suggest asking your butcher to cut you a slab piece from a brand beef. You can also use rib eye or flank steak.

Ingredients
3 pounds slab meat (carne asada meat)
5 canned chipotle peppers in adobo sauce
12 garlic pieces skins on
¼ cup fresh lime juice (about 2 limes)
2 tablespoons dried Mexican oregano
1 tablespoon olive oil
1 teaspoon sea salt

Preparation
Heat cast iron pot on medium-high heat. Place garlic cloves in the pot and toast until skins are blackened and soft. Remove from heat and let them cool. Peel the skins off and set aside.

In a medium bowl, using two forks smash together the garlic and the chiles. Stir in the olive oil, lime juice, oregano, and salt. Rub the marinade on both sides of the meat and cover for 30 minutes. If preparing for later use refrigerate and then bring to room temperature before grilling.

Prepare a gas grill on high heat. Place the meat on the grill and cook for about 7 minutes per side. Meat will be nicely browned on the inside and medium-rare inside. Remove from grill and cover loosely with aluminum foil and let it rest for 5 minutes. Transfer to a cutting board and thinly slice. Serve with black beans, guacamole, shredded cheese, sour cream, and flour tortillas.

*Meat can be marinated one day ahead and brought to room temperature before grilling.

Serves 6

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From Cookingwithmelody.com

Salmon Cakes with Yogurt Dill Sauce

These Salmon cakes are the ultimate seafood comfort food.  The yogurt dill sauce topping is a must!  Better yet you can create your own Salmon cake sandwich with your choice of bread and toppings. I serve mine with warmed pita bread, tomato and avocado slices.

Ingredients

3 pounds skinless salmon fillet, minced
½ cup red onion, finely chopped
¼ cup chopped dill, packed
½ cup pita bread crumbs
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil, plus additional for cooking
3 tablespoons fresh lemon juice, (about 1 large lemon)
½ cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Yogurt Dill Sauce

1 ½ cups whole plain yogurt
½ cup sour cream
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Preparation

Mix salmon, onion, ¼ cup dill, bread crumbs, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper in a large mixing bowl. Cover and chill for 1 hour or up to one day. Form into small patties (about 3 inches in diameter and one quarter inch thick).

To make Yogurt Dill Sauce stir together yogurt, sour cream, 2 tablespoons dill, 1 tablespoon lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Coat large scan pan or other heavy-nonstick large skillet with a thin layer of extra virgin olive oil on medium-high heat until it simmers. Cook salmon cakes in batches, carefully turning over once, until golden and just cooked thru about 7-8 minutes total. Repeat with remaining batches. Serve with Yogurt Dill Sauce.

Makes about 18 Salmon Cakes

*To prepare pita bread breadcrumbs, tear pieces of pita bread in a food processor and pulse until fine bread crumbs form.

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From Cookingwithmelody.com

Easter is around the corner and this salad will make an excellent dish to serve for breakfast, lunch or brunch.  It’s served on a large platter so that the veggies are beautifully spread out and the smoked salmon is neatly stacked in the center for each person to serve to their liking. Think of it as a mini smoked salmon salad buffet platter!

If you do serve for breakfast or brunch you can take it up a notch and serve with poached or soft boiled eggs. You will feel like you are at a fancy French restaurant.

The ingredient amounts may be adjusted to your preference and to fit to your own serving platter. The Dill Caper Dressing is outstanding and completes the flavors. You will love this refreshing and appetizing dish!

Smoked Salmon Salad with Dill Caper Dressing

This salad makes a beautiful presentation and will appease the palates of all smoked salmon lovers! The combinations of flavors are outstanding and the Dill Caper Dressing completes the dish to absolute perfection.

Ingredients

4-5 large handfuls Mixed Greens (about 8 oz)
5 oz Green Beans ends trimmed
½ cup very thinly sliced Red Onion (about 2 oz or ¼ onion)
2 cups diagonally sliced Cucumber (about 8 oz) English or Persian Cucumber recommended
1 ½ cups Grape Tomatoes (about 7.5 oz)
½ cup pitted Kalamata Olives (about 2.5 oz)
12 oz sliced Smoked Salmon, Nova Scotia or Atlantic recommended
2 large firm ripe Avocados, halved lengthwise, pitted then sliced
Lemon Wedges and Dill Sprigs for garnish

Dill Caper Dressing

¼ cup finely chopped fresh Dill
1 tablespoon Dijon Mustard
3 teaspoons Capers, drained
¼ cup fresh Lemon Juice
1 cup Extra Virgin Olive Oil
Fresh Ground Sea Salt and Black Pepper to taste

Preparation

Heat a medium to large pot of water with a pinch of salt and bring to a boil. Reduce to a medium simmer. Add green beans and cook for one minute. Remove beans from water with a slotted spoon and transfer to a bowl of ice water to stop from cooking. Transfer cooled drained beans to a small bowl and set aside.

Toss mixed greens, red onion and green beans onto a large platter, oval or rectangular shaped preferred. Lay cucumbers, tomatoes and olives on top of salad mixture as desired. Roll up slices of smoked salmon and stack in the center of the salad. Fan avocado halves on four sides of the salad. Garnish with lemon wedges and dill sprigs.

Prepare Dill Caper Dressing: Place chopped dill, dijon mustard, capers, and lemon juice in a small mixing bowl. Whisk in olive oil and generously season with salt and pepper to taste.

Serves 6

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From Cookingwithmelody.com

Lamb is a common dish prepared around the world to celebrate Easter. I decided to experiment with a boneless leg of lamb, a tender cut of meat that makes an elegant main course dish.

Lamb has a strong flavor, it’s also delicious therefore you don’t want to overpower it. On the contrary for a large cut of meat, the right amount of seasoning or marinade is required to sink in the flavors.

I created a pungent marinade using garlic and a bundle of fresh herbs; parsley, sweet basil and cilantro, an aromatic trio that result to perfection!

When you purchase a boneless leg of lamb it is held together with netting. I recommend cooking the lamb with the netting as opposed to tying it with kitchen string. However, you want to get the marinade well incorporated so what I suggest  you do is carefully remove the netting, unfold the lamb to spread the marinade all over then fold it back and insert the lamb back into the netting to secure for the roasting process. It’s super easy to do with a helping hand and well worth it. If you’re worried that the netting may fall apart, just ask your butcher for a little extra just in case!

The good news is the hard part is over once you’ve marinated the lamb. The oven does the rest of the work for you. What you do need and is probably the most important part of this process is a thermometer. Do not attempt to make this without one. And guess what? The simple instant digital thermometers work the best, don’t bother investing in an expensive one, I’ve tried them all!

I begin the cooking process at a high temperature to get a nice brown crust; the temperature is then reduced to a lower temperature for the remainder of the cooking time. It requires a little patience, but you will be pleased with the results of a very tender lamb.

Roast until the very center reaches anywhere from 130-135 degrees. The lamb will continue to cook while it rests and will allow the juices to sink back in. While you wait the center will be medium-rare for the medium-rare lovers and the ends will be a perfect medium for the not so daring. What you don’t want is an overcooked lamb. It will result in a tough texture and not how this particular meat should be enjoyed.

I serve this dish with an herbed Yogurt Sauce bringing back some of the same delicious marinade ingredients. It’s completely optional and you can serve it with or without the sauce depending on your preference. I grew up eating Yogurt with a lot of our meat dishes and love how it complements lamb.

Lastly, do buy a good quality lamb. It makes a world of difference. The best in town is the Choice American Spring Lamb at Harvest Ranch/Jonathan’s Markets. Enjoy your Easter Holiday gatherings with great food and good company! Cheers!

Garlic and Herb Roasted Boneless Leg of Lamb

A trio of fresh herbs and garlic create a pungent marinade that adds just the right amount of flavor to this tender cut of lamb. Serve with the optional Herbed Yogurt Sauce for an added touch and enjoy for any special occasion!

Ingredients

1 6lb Boneless Leg of Lamb, fat trimmed to about ¼ inch thick
8 large cloves of Garlic
2 cups Basil leaves, packed
1 cup Italian Parsley leaves, packed
½ cup Cilantro leaves, packed
¼ cup fresh Lemon Juice
⅛ teaspoon Iodized Salt
¼ teaspoon Black Pepper
¾ cup Extra Virgin Olive Oil
Sea Salt (or Kosher Salt) & Fresh Ground Pepper to taste

Herbed Yogurt Sauce-optional

1 ½ cups Whole Plain Yogurt
½ cup Sour Cream
2 tablespoons finely chopped Basil
2 tablespoons finely chopped Italian Parsley
2 tablespoons finely chopped Cilantro
1 tablespoon Lemon Zest (about 1 lemon)
1½ tablespoon minced Shallots or 1 tablespoon minced Garlic
Sea Salt and Fresh Ground Pepper to taste

Preparation

Prepare Marinade for Lamb: In a food processor, pulse garlic until finely minced. Add basil, parsley and cilantro and pulse.  Slowly pour in olive oil from the top while processor is on. Add lemon juice, ⅛ teaspoon salt and ¼ teaspoon black pepper, scrape down sides and blend until mixture is combined. Transfer to a bowl and set aside.

Prepare Herbed Yogurt Sauce: Combine yogurt, sour cream, basil, parsley, cilantro, lemon zest and shallots in a medium sized bowl. Add sea salt and fresh ground pepper to taste. Cover and refrigerate until ready to use. (Can be prepared up to two days ahead)

Remove netting from lamb (DO NOT CUT) and set aside for re-use. Unfold lamb on large working surface and make several slits on both sides with tip of a small sharp knife. Rub marinade all over lamb and spoon into each slit as much as possible. Fold lamb and insert back into the netting. (kitchen string may be used to re-tie lamb if preferred) Place lamb in a large Ziploc or plastic bag and pour in any remaining marinade. Double bag if necessary, remove air from bag and seal. Refrigerate overnight or up to two days.

Roast Lamb: Remove lamb from bag and sprinkle generously with sea salt (or kosher salt) and fresh ground pepper on both sides. Place fat side up on a rack in a heavy roasting pan and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 450 degrees with rack in the bottom third (Lamb should roast in the middle).

Place 2 cups of water in roasting pan (to prevent drippings from burning)
Place lamb in the oven and roast for 20 minutes. Reduce temperature to 325 degrees and roast until a thermometer inserted in the center of the lamb reaches 130-135 degrees for a medium-rare center, about 1 hour and 50 minutes to 2 hours longer. (Cooking time may vary depending on thickness) Transfer meat to a platter and let it rest for 10-15 minutes loosely covered in foil. Cut away netting and carve into ½ inch thick slices. Serve with Herbed Yogurt Sauce.

Serves 10-12

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Strawberries make a wonderful addition to this refreshing salad. The ingredients are simple and you can toss the salad together in minutes. Just combine your favorite mixed greens; I used a variety of artisan greens, spinach and fresh basil for an aromatic taste; with sliced red onion, cucumber and quartered strawberries (fraises are a good choice). Finally, add creamy avocado slices for a finishing touch. The Tarragon Mustard Vinaigrette dressing is one that I use often for many salad combinations. It’s herby and slightly tangy flavor completes this salad and makes a pleasantly savory addition. Enjoy!

Strawberry Salad

Strawberries are a popular fruit that make a refreshing addition to this simple mixed green salad. The Tarragon Mustard Vinaigrette is pleasingly complimenting and creates an unexpected savory flavor!

Ingredients

5-6 large handfuls Mixed Greens (about 9-10 oz)
½ cup chopped fresh Basil (about 1.5 oz)
½ cup very thinly sliced Red Onion (about ¼ onion)
1 cup thinly sliced Cucumber, about 5 oz (English or Persian Cucumber recommended)
12 large Strawberries, tops removed, quartered (about 10 oz)
1 large firm ripe Avocado, halved lengthwise, pitted, then sliced

Dressing

Tarragon Mustard Vinaigrette –get recipe

Preparation

Toss mixed greens, basil, red onion, cucumbers and strawberries in a large bowl or platter. Fan sliced avocado on top of salad. Serve with Tarragon Mustard Vinaigrette.

Serves 4-6

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These Salmon cakes are the ultimate seafood comfort food.  The yogurt dill sauce topping is a must!  Better yet you can create your own Salmon cake sandwich with your choice of bread and toppings. I serve mine with warmed pita bread, tomato and avocado slices.

Ingredients
3 pounds skinless salmon fillet, minced
½ cup red onion, finely chopped
¼ cup chopped dill, packed
½ cup pita bread crumbs
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil, plus additional for cooking
3 tablespoons fresh lemon juice, (about 1 large lemon)
½ cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Yogurt Dill Sauce
1 ½ cups whole plain yogurt
½ cup sour cream
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Preparation
Mix salmon, onion, ¼ cup dill, bread crumbs, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper in a large mixing bowl. Cover and chill for 1 hour or up to one day. Form into small patties (about 3 inches in diameter and one quarter inch thick).

To make Yogurt Dill Sauce stir together yogurt, sour cream, 2 tablespoons dill, 1 tablespoon lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Coat large scan pan or other heavy-nonstick large skillet with a thin layer of extra virgin olive oil on medium-high heat until it simmers. Cook salmon cakes in batches, carefully turning over once, until golden and just cooked thru about 7-8 minutes total. Repeat with remaining batches. Serve with Yogurt Dill Sauce.

Makes about 18 Salmon Cakes

*To prepare pita bread breadcrumbs, tear pieces of pita bread in a food processor and pulse until fine bread crumbs form.

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Valentine’s Day is around the corner. If you’re skipping dinner reservations this year, treat your significant other to this special Beef Wellington dish! There is no better way to show your love then with a delicious meal straight from the heart.

You won’t believe how easy this version of Beef Wellington is to prepare. Puff pastry is simple to work with and less intimidating than it looks. Mascarpone cheese acts as the sticking agent to hold the beef and puff pastry together while creating a mildly creamy flavor to the prosciutto and tender juicy beef.

The flavors complete each other with the Port Wine Chocolate Reduction Sauce. I am a fan of dessert wine and was excited to cook with it. The result was better than I expected. In light of the Valentine’s spirit, I whisked in a touch of bittersweet chocolate. Get ready to impress your loved ones with this exquisite masterpiece!

Prosciutto and Mascarpone Cheese Beef Wellington with Port Wine Chocolate Reduction Sauce

This is a fabulous dish to make for any special occasion. The prosciutto and mascarpone cheese make an amazing combination with this tender cut of beef and flaky puff pastry. It gets even better when you dip into the Port Wine Chocolate Reduction sauce.  Absolute perfection!

Ingredients

1 ½ pound trimmed Beef Tenderloin, trimmed (even thickness)
4-5 oz Mascarpone Cheese
6 oz thinly sliced Prosciutto (about 6-7 slices)
1 9×9 inch Puff Pastry sheet, thawed (Aussie Bakery brand recommended)
1 Egg + 1 tablespoon water, whisked
Freshly ground Sea Salt and Black Pepper
Extra Virgin Olive Oil

Port Wine Chocolate Reduction Sauce

2 tablespoons Unsalted Butter
¼ cup Shallots, finely minced (about 1-2 shallots)
1 cup Baby Bella Mushrooms, finely minced (about 5 mushrooms)
Pinch of dried Thyme
2 cups Beef Stock
1 cup Port Wine
¼ cup (about 1.5 oz) Bittersweet Chocolate Chips (preferably Ghirardelli)
Freshly ground Sea Salt and Black Pepper to taste

Preparation

Preheat oven to 400 degrees with rack in the center.

Pat beef dry and generously season with sea salt and fresh ground pepper on all sides. Rub beef all over with olive oil. Heat a large skillet on high heat (preferably a lightly oiled cast iron skillet) and lightly coat with oil. When oil begins to simmer place beef on pan and quickly brown on all sides, about 3-4 minutes total.  Remove beef from pan and set aside to cool.

Carefully unfold puff pastry sheet on a lightly floured large working surface. Gently roll puff pastry out to about 12 x 12 inches flipping over once while rolling. Generously spread mascarpone cheese all over one side of puff pastry sheet. Lay prosciutto slices across the puff pastry to cover entire sheet. Place beef tenderloin in the center, roll up one side, then the other. Fold over ends and trim if necessary. Brush with egg wash. Place the beef on a lightly oiled baking sheet, seam side down and brush the top side with egg wash. (Egg wash should coat entirely) Carefully make 4-5 slits across top using the tip of a paring knife. Bake for 20-25 minutes until pastry is golden brown and thermometer reaches 125 degrees in the center for medium rare.  Remove from oven and let it rest, about 10 minutes.

While Tenderloin is baking Prepare Port Wine Chocolate Reduction Sauce: Melt butter in a sauce pan over medium-high heat. Add shallots, mushrooms and a pinch of thyme and sauté until softened, about 3-4 minutes. Stir in beef stock and port wine and bring to a boil until reduced to a little less than half, about 15-20 minutes. Reduce heat and whisk in chocolate. Season with freshly ground sea salt and black pepper and simmer until sauce thickens. Remove from heat and set aside.

Cut beef into large slices and serve with sauce.

Serves 4-6

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Vibrant red and golden beet colors will draw your attention to this earthy and flavorful salad. The red beets are roasted then emulsified in a tangy shallot vinaigrette, placed on a bed of complimenting greens, decorated with beautiful golden beet rounds and topped off with crispy parsnip ribbons.

If you don’t know what a parsnip is. Let me introduce you. You’ve probably passed right by them in the grocery store, they are usually right next to the carrots which they resemble accept they are a pale yellowish color. They are sweet, slightly spicy and taste wonderful in a number of dishes.

To create the ribbons for the salad, use a vegetable peeler to make wide long ribbons. Frying the parsnips intensifies the sweet flavor. This recipe calls for 4 cups because you will probably eat half of them before serving. They are addicting!

You also may not be familiar with sunflower greens. I discovered them a month ago and they have become a new favorite. They are the first growth of a sunflower plant, nutty in flavor, loaded with vitamins, and contain a surprisingly large amount of protein!

I’m new to Grapeseed Oil which I use in this recipe. It’s a light tasting oil that works great for frying and sautéing. If you don’t have it on hand, use an alternative neutral oil that is safe for high-heat cooking such as safflower, peanut or light olive oil.

Medium red beets are roasted and large golden beets are boiled in this recipe for versatile flavors, textures and shapes. Feel free to use any method that you prefer to cook the beets. There are no set rules for the ingredient amounts, the dressing will yield for more greens and if you want to take this salad from delicious to over the top, make the breaded goat cheese (optional). It’s the perfect crisp and creamy touch to this mouthwatering salad!

Red and Golden Beet Salad with Crispy Parsnips

Bitter and nutty greens are topped with emulsified roasted red beets, tender golden beet rounds and crispy parsnip ribbons to make a dramatic salad presentation.  If you are feeling extra special, don’t skip out on the breaded goat cheese. It may be the best salad you’ve ever had!

Ingredients

6oz Baby Arugula
1 cup thinly sliced Fennel Bulb (about ½ bulb, halved, then thinly sliced)
2-3oz Sunflower Greens
4 cups largely shaved Parsnip Ribbons (about 4-5 parsnips shaved with a vegetable peeler to make lengthwise wide ribbons)
4 medium Red Beets, removed from stems
2 large Golden Beets, removed from stems
½ cup Grapeseed Oil
Extra Virgin Olive Oil
Sea Salt

Dressing

¼ cup thinly sliced Shallots (about 1 large shallot)
2 teaspoons White Balsamic Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Sugar
½ cup fresh lemon juice, or to taste (about 3 lemons)
½ cup Extra Virgin Olive Oil
Freshly ground Sea Salt and Black Pepper to taste

Breaded Goat Cheese (Optional)

½ inch sliced Goat Cheese Rounds (sliced from a chilled Goat Cheese Log)
Fine Bread Crumbs
1-2 eggs, whisked
Freshly ground Sea Salt and Black Pepper

Preparation

Place rack in upper thirds of the oven and set to broil. Rinse and scrub the red beets leaving skins on. Pat dry and place on a large sheet of aluminum foil. Sprinkle the beets with salt and drizzle with olive oil. Fold the foil over them and crimp the sides closed. Roast beets until tender, about 30-45 minutes depending on size. Remove from oven, allow to cool, then peel. Slice in quarters, set aside.

Rinse and scrub golden beets leaving the skins on. Place in a medium pot; fill with water to cover beets and add a dash a salt. Bring to a boil, partially covered then reduce to a medium simmer. Cook beets until tender, about 30-45 minutes depending on size.  Drain, allow to cool, then peel. Slice into ¼ inch rounds. Set aside.

Prepare Dressing: Place shallots, white balsamic vinegar, Dijon mustard, sugar and lemon juice in a medium sized mixing bowl. Whisk in extra virgin olive oil and generously season with salt and pepper to taste. Toss in red beets and set aside to allow flavors to come together.

Fry Parsnips: Line a large baking sheet or dish with 2 layers of paper towel. Heat ½ cup grapeseed in a large heavy non-stick frying pan until oil starts to sizzle. Working in batches, carefully drop handfuls of the parsnip ribbons into the oil over moderately high heat, stirring occasionally with a wooden spoon until ribbons deepen in color and start to crisp, about 2-3 minutes. Transfer parsnips to the paper towels and cool.  Add additional oil if needed between batches if needed.

Optional: Prepare and Pan Fry Goat Cheese: Line a baking tray with parchment paper. Sprinkle both sides of goat cheese rounds with salt and pepper.  Dip the goat cheese rounds, one at a time into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat both sides and place side by side on baking tray. Cover and place in the freezer for about 15 minutes or until ready to use. Using same fry pan that was used for parsnips, add additional grapeseed oil if needed to coat the pan. Heat oil to a simmer, carefully place the goat cheese rounds in the pan and fry on medium-high heat until lightly browned and crisp, about 2-3 minutes per side. Drain on paper towels.

Assemble Salad: Toss arugula and fennel in a large serving dish/platter (shape of your choice.) Top with sunflower greens. Using a slotted spoon, transfer red beets and shallots from dressing mixture and stack in the center of the salad.  Place golden beet slices all around the salad mixture. Top with desired amount of fried parsnips. If using breaded goat cheese, serve desired amount to surround each individual salad plate. Serve with remaining dressing (from red beet mixture) on the side to pass around.

Serves 4

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