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Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves: 4

1/2 cup basil leaves
1/4 cup vegetable oil
1/3 cup walnut oil
1/4 cup sherry wine vinegar
salt and pepper to taste

1/4 cup vegetable oil
3 large fresh beets, peeled
2 large sliced portobello mushrooms
1/2 cupfresh basil
8 cups mixed greens
4 ounces firm goat cheese, crumbled or grated
1/2 cup chopped walnuts

For dressing:
Combine basil leaves with vegetable oil in a blender and puree until almost smooth. Add walnut oil and vinegar, and blend. Season with salt and pepper. Can be made a day ahead.
Preheat oven to 350 degrees.
Heat the oil in a medium ovenproof skillet over medium-high heat. Add beets cut into small wedges, and stir to coat. Place mushrooms in a medium baking dish. Pour 1/4 cup vinaigrette over. Turn to coat.
Transfer beets and mushrooms to oven. Bake mushrooms until tender. Remove from oven.
Tent with foil to keep warm. Stir beets occasionally and cook until tender. Remove from oven. Mix sliced basil into beets.
Cut each mushroom into 8 wedges. Season beets and mushrooms with salt and pepper.
Place greens in a large bowl and toss with remaining dressing.
Divide among 4 plates. Sprinkle with goat cheese and half walnuts.
Divide beets and mushrooms among plates. Sprinkle with remaining walnuts and serve.

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