HERBED WALNUT SALAD

This often-requested salad lends itself to a multitude of variations and is an interesting use of walnuts. Try substituting Raspberry Vinegar for the white wine vinegar and adding fresh watercress and thinly sliced red onion. The Walnut Vinaigrette offers a nice finish to almost any salad.

2 small heads butter lettuce or 1 large head red or green leaf
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, coarsely chopped
1 tablespoon walnut oil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Walnut Vinaigrette {recipe follows}

Wash the lettuce and refrigerate until ready to use.
Heat the walnut oil over low heat. Add the walnuts, basil, and rosemary. Saute, stirring constantly, until the nuts are lightly toasted. Be careful! The nut and herb combination burns easily. Set aside to cool.
Tear the washed lettuce into a serving bowl. Add 3/4 of the seasoned walnuts, all of the Parmesan cheese, and half of the vinaigrette. Toss to coat the greens, adding more vinaigrette as necessary. Arrange on plates and garnish with the reserved walnuts.
Serves 6-8.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

FRESH TOMATO and SPINACH SALAD with BASIL VINAIGRETTE

A refreshing summer salad! We only serve this when tomatoes are in season locally, as hothouse tomatoes do not have the same effect.

6 cups thinly sliced spinach
3-4 large, ripe, full-flavored tomatoes, cut in 1/4" slices
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt
Dash freshly ground pepper

Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
Divide the spinach among 6 salad plates. Arrange 3 tomato slices on top of each plate of spinach. Drizzle the vinaigrette over the top of the tomatoes and serve.
Serves 6.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SPINACH SALAD

As pleasing to the eye as it is to the palate, this salad brings quizzical looks, as your guests try to place the flavorful blend of the fresh pear, blue cheese, and Raspberry Vinegar.

1 large bunch fresh spinach
1/3 cup sliced almonds, toasted
2 tablespoons crumbled blue cheese
1 whole green onion, thinly sliced
1 Red Delicious apple
1 small, ripe pear
6 tablespoons vegetable oil
3 tablespoons Raspberry Vinegar {recipe follows}
1/8 teaspoon salt
Dash freshly grated nutmeg

Wash the spinach and refrigerate until ready to use. Peel, core, and halve the pear. Place one pear half in a blender along with the oil, vinegar, salt, and nutmeg. Puree and set aside.
Thinly slice the remaining pear half and place in lemon water to prevent discoloration. Drain before using. Core the apple and cut into fourths. Cut 3/4 of the apple into chunks and thinly slice the remaining 1/4.
Tear the washed spinach into a serving bowl. Add the almonds, blue cheese, thinly sliced green onion, and the apple chunks. Add half of the dressing. Toss to coat the greens, adding more dressing as necessary. Arrange on serving plates and garnish the tops with the apple and pear slices.
Serves 6.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.

SPINACH, BACON and JICAMA SALAD

A crunchy, colorful, and satisfying salad. The ingredients, simple and easy to prepare, create a finished salad that will complement any menu.

1 large bunch fresh spinach
2 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash freshly ground pepper
6 ounces {4-5 slices} thick bacon
6 ounces jicama, cut in 1" long julienne
2 ounces Swiss cheese, grated
1 cup thinly sliced red cabbage

Wash the spinach and refrigerate until ready to use.
Combine the vegetable oil, olive oil, vinegar, sugar, mustard, salt, and freshly ground pepper. Mix well. Chill until ready to use.
Slice the bacon into 1/4-inch pieces and cook until crisp but not overly brown. Drain on paper towels and set aside.
Tear the washed spinach into a serving bowl. Add the bacon, jicama, Swiss cheese, and red cabbage. Toss to combine. Stir the dressing and toss with the salad. Mix well. Arrange on serving plates and serve immediately.
Serves 6-8.

NAPA CABBAGE and FILBERT SALAD

This salad evolved one year when buying salad greens was comparable to buying gold! It was so well received that it has become one of our favorites. We frequently use it during the holidays, when its intense red garnish is especially appealing.

1 cup whole filberts, toasted, the skins rubbed off and then split in half
4 cups thinly sliced Napa cabbage
1 small raw beet, coarsely grated
4 ounces {1/4 pound} thinly sliced ham, cut in julienne
6 tablespoons white wine vinegar
3 tablespoons filbert oil *
3 tablespoons vegetable oil
1 tablespoon minced whole green onion
2 tablespoons minced fresh parsley
1 large or 2 small cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1 bunch watercress {for garnish}

Combine the vinegar, oils, green onion, parsley, garlic, mustard, salt, and sugar. Mix well. Toss the grated beet with 2 tablespoons of the dressing. In a separate bowl, toss the ham with 2 tablespoons of the dressing. Add the filberts and thinly sliced Napa cabbage to the ham. Mix well. Add 1/4 cup of the dressing and toss to coat, adding more dressing as necessary. Arrange the watercress around the rim of 4 salad plates. Place 1/4 of the salad in the middle of each of the plates and top with the grated beets.
Serves 4.

* Filbert oil, labeled as hazelnut oil, may be found on the specialty aisle of your grocery store.

CARROT ALMOND SALAD

We serve this as a colorful topping to fresh greens or as an addition to a brunch or antipasto plate {with extra for the kitchen crew, of course!}.

1 pound carrots, cleaned and coarsely grated
2/3 cup sliced almonds, lightly toasted
1/4 cup Soy Dressing {recipe follows}

Combine the grated carrots and almonds. Add 1/4 cup Soy Dressing and mix well.
Serves 4-6 on an antipasto plate. Serves 8 when used as a topping for fresh greens.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.

RED CABBAGE with WALNUTS and BLUE CHEESE

This salad variation takes advantage of our Walnut Vinaigrette and the great blue cheese from the Rogue Valley Creamery.

3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}

Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.

SESAME ASPARAGUS

A colorful and tasty addition to an antipasto plate. Snow peas are an acceptable substitute when fresh asparagus is unavailable.

1 pound asparagus
3 tablespoons vegetable oil
3 tablespoons sesame oil
3 tablespoons white wine vinegar
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
1/4 cup toasted sesame seeds

Lightly blanch the asparagus {or snow peas} in boiling water, leaving the vegetables very crisp. Drain and immerse in ice water to stop the cooking process. Chill until ready

to use.
Combine the oils, vinegar, soy sauce, garlic, and ginger. Mix well. Just before serving, toss the asparagus with enough dressing to coat and flavor it. Garnish with the sesame seeds.
Serves 4-6.

CELERY ROOT..

Also known as CELERIAC,, celery root is actually the root of a special variety of celery-giving it its celery taste. Cut off the green celery stalk, peel the root, slice and use raw. Or, chop, cook and whip with  potatoes for an earthy new taste to mashed potatoes.

Celeriac and Apple Salad with Lemon Garlic Dressing..

Look for cartons of pasteurized eggs in the egg section of the supermarket..

DRESSING:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil

SALAD:
1 head celeriac {celery root}, peeled and cut into julienne strips
4 apples, cored {Fuji or Gala}, cut into julienne strips
1/4 teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves

1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, {you'll have some left over}. Toss to combine. Top with toasted walnuts and celery heart leaves.
Serves: 6

Per Serving {with 1 cup dressing}:
139 calories; 10 grams fat; 21 milligrams cholesterol; 1.5 grams protein; 13 grams carbohydrates; 2 grams fiber; 184 milligrams sodium.

MAKE AHEAD TIP:

Cut celery root and apples {or any fruits and vegetables} a day ahead and cover with cold water. This keeps them crisp and slows browning. Squeezing a lemon in the water isn't necessary but helps too.

SALAD SPINNER..

As a chef, I like to think beyond cranberry sauce for Thanksgiving dinner. I like the flavors and textures that some of the more, shall we say, underappreciated vegetables bring to the holiday table, such as fennel, celeriac, beets and red cabbage. These salads are bright and colorful and  provide the necessary refreshing bite to accompany any traditional roast turkey dinner! Sweet, tart and peppery, these salads are a perfect addition to turkey and dressing.

Fennel and Arugula Salad with Hot Tomato Dressing..

This salad, with its grilled fennel, sweet tomato dressing and peppery arugula, provides a gutsy contrast to turkey and dressing. It's also perfect with a grilled steak. You can make the tomato dressing and the grilled fennel ahead, then reheat the dressing before serving.

1 fennel bulb, trimmed and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula

1. Steam fennel, covered, about 7 minutes
2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to boil. Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. {Be careful not to overcook and let liquids evaporate.}
4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.
Serves: 4

Per Serving:

100 calories; 8 grams fat; 0 milligrams cholesterol; 1 gram protein; 7 grams carbohydrates; 2 grams fiber; 40 milligrams sodium.

Ruby Red Slaw..

Shred the cabbage a day ahead, cover with water and refrigerate-this will keep it crisp!!

1 pound red cabbage, finely shredded
2 tablespoons soy sauce
2 tablespoons white wine vinegar
3 tablespoons fresh tangerine, orange or grapefruit juice
1 tablespoon olive oil
2 teaspoons honey
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 cooked beets, peeled and grated
Finely grated rind of 1 orange
4 cups tangerine, orange or grapefruit sections
10 radishes, thinly sliced

1. Place cabbage and next 7 ingredients {cabbage through salt} in a large bowl. Toss well.
2. Add remaining ingredients; toss gently. Let stand a few minutes.
Serves: 8

Per Serving:

110 calories; 2 grams fat; 0 milligrams cholesterol; 4 grams protein; 18 grams carbohydrates; 4 grams fiber; 200 milligrams sodium.