Salad Recipes


The Canlis Caesar Salad

Recipe from Canlis Restaurant
printable version



2 tomatoes cut into eighths
1 large head of romaine lettuce, cut into one-inch squares
1/2 cup chopped green onions
1/2 cup crisply cooked bacon, drained and chopped
1 tbsp chopped fresh oregano
3/4 cup freshly grated Romano cheese
1/2 cup finely chopped fresh mint
1/2 tsp salt
1/2 cup croutons

1 tsp freshly ground black pepper
1/3 cup freshly squeezed lemon juice
1 coddled egg
1 cup olive oil
Additional freshly ground black pepper to taste


  1. Mix all salad ingredients but croutons and grated cheese in a large bowl.

  2. Place salt, pepper, lemon juice and coddled egg in bowl and whip vigorously. Slowly add olive oil, whipping constantly. Pour dressing over salad and toss thoroughly.

  3. Add croutons and sprinkle in the grated cheese.

  4. Top with pepper, to taste.

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Strawberry and Arugula Salad with Hazelnut Dressing

Recipe from Gourmet Magazine
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1/2 cup chopped hazelnuts (3 oz)
1 tbsp sherry vinegar
1 1/2 tsp fresh lemon juice
1 tsp minced shallot
1 tsp sugar
2 tbsp canola oil
2 tsp hazelnut oil 
3/4 lb arugula or other fun lettuce (discard any tough stems)
1/2 lb strawberries (1 1/2 C), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled

  1. Roast hazelnuts on medium low in a pan on burner (no need to add oil, the nuts have their own. Watch carefully or they will burn). Cool before adding to salad.
  2. Wisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
  3. Toss together arugula, strawberries, hazelnuts, goat cheese and dressing.

Serves 4

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Smoked Duck & Walnuts with Winter Greens
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1/3 cup fresh tangerine juice or orange juice
1/4 cup walnut oil or extra-virgin olive oil
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon raspberry vinegar
1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp sugar


5 tangerines or 3 oranges
3 heads of Belgian endive, trimmed, thinly sliced crosswise
3 cups bite-size pieces frisée lettuce
3 cups bite-size pieces radicchio
1 bunch watercress, thick stems trimmed


4 ounces smoked duck breast* or smoked turkey breast, cut into thin strips
1/2 red onion, thinly sliced into rings
2/3 cup walnut halves, toasted
1/3 cup fresh pomegranate seeds

  1. Whisk dressing ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.
  2. If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat. 
  3. Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.


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Sesame Shrimp Salad
printable version


2 tbsp butter
2 packages top ramen—crunch up the ramen noodles by hand and discard the flavorings
1 cup slivered almonds
2/3 cup sesame seeds
2 heads butter lettuce, torn into bite-sized pieces washed then dried
1 can of mandarin oranges, drained
2 bunches of green onions, thinly sliced
1 bag cooked shrimp (1-2 lbs)

1/2 cup rice vinegar
1/4 cup vegetable oil
3 tbsp brown sugar
1 tbsp soy sauce
2 tsp Asian sesame oil

  1. Melt butter in a skillet over medium high heat. Add noodles and almonds. Cook, stirring often until light golden, about 5-10 minutes. Add sesame seeds and stir until toasted, about 1-2 minutes. Transfer to absorbent paper towels to cool.
  2. For dressing: Combine vinegar, oil, brown sugar, soy sauce and sesame oil in a small bowl. Stir to blend thoroughly.
  3. Toss salad ingredients with lettuce and add dressing.

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Tomato Salad with Tapenade and Basil Dressing
printable version


2 cups pitted Kalamata olives (about 10 ounces)
4 garlic cloves
4 anchovy fillets
2 tbsp pine nuts
1/2 cup olive oil

1/4 cup white wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
3/4 cup olive oil
12 large fresh basil leaves, thinly sliced



  1. 8-10 large tomatoes, each cut crosswise into scant 1/2-inch-thick slices
  2. 2 to 3 8-ounce balls drained fresh water-packed mozzarella, cut into 1/3-inch-thick rounds

For tapenade:

  1. Blend olives, garlic, anchovies and nuts in processor until almost smooth.
  2. With machine running, add oil; process until blended.
  3. Season with salt and pepper

For Dressing:

  1. Whisk vinegar, honey and mustard in bowl.
  2. Gradually whisk in oil. Stir in basil.
  3. Season with salt and pepper.
  4. Can be made 8 hours ahead. Let stand at room temperature.

For Salad:

  1. Place 1 tomato slice on each of 8 plates.
  2. Spread each with generous tablespoon tapenade
  3. top with cheese round.
  4. Repeat layering.
  5. Top each stack with third tomato slice.
  6. Chop remaining tomato slices; place in bow; and toss with 2 tablespoons dressing.
  7. Spoon some dressing over each stack.
  8. Spoon chopped tomatoes alongside.

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