SA LA D R E D E FIN E D R E C IPE S
STEAK AND POTATO SALAD
PREP:30MIN. ROAST:50 MIN.
OVEN:375°F GRILL: 10MIN.
2
lb. small new Yukon gold potatoes,
halved or quartered
2
Tbsp. extra virgin olive oil
1V2 to 2 lb. ribeye steaks,cut 1 inch thick
2
heads romaine lettuce
1
recipe Salsa Verde,
below
5
green onions, thinly sliced
1.
Preheat oven to
375
°F. Place potatoes
in a
15
x l
0
xl-inch baking pan. Drizzle with
1 tablespoon of the olive oil; sprinkle with
salt
and
pepper.
Toss to combine. Roast,
uncovered,
50
to
60
minutes or until
tender. Cool slightly.
2. Meanwhile, brush remaining
1
tablespoon
of olive oil on steaks. Season with
salt
and
pepper.
For charcoal grill, grill steaks on rack
of uncovered grill directly over medium
coals,
10
to
12
minutes (
145
°F for medium-
rare), turningonce. (For gas grill, preheat
grill. Reduce heat to medium. Place steaks
on rack over heat. Cover; grill as above.)
3. Slice romaine into six
2
-inch-thick
slices, reserving tops for another use.
Prepare Salsa Verde.
4.
Place slice of romaine on each serving
plate; drizzle with
V
2
of the Salsa Verde.
Toss warm potatoes with remaining sauce
and green onions. Spoon onto romaine.
Thinly slice steak and place on top of
potatoes.
MAKES 6SERVINGS.
Salsa Verde
In bowl combine
V
2
cup
chopped Italian (flat-leaf) parsley,
V \
cup
extra virgin olive oil,
3
tablespoons
chopped chives,
3
tablespoons drained
capers, 2 teaspoons chopped oregano,
1 teaspoon chopped thyme, and 2 cloves
minced garlic. Season with salt and pepper.
EACH SERVING
453
cal,
2 4
gfat (6gsat.fat),
67
mgchol,
419
mg sodium,
33
gcarbo,
7
gfiber,
2 8
gpro. D aily Values:
186
% vit.A,
128
% vit. C,
10
% calcium,
33
% iron.
CRISPY CHOPPED
CHICKEN SALAD
PREP:45 MIN. COOK:8MIN. OVEN:400°F
6
thin slices prosciutto (about40z.)
V i
cup extravirgin olive oil
4
skinless, boneless chicken breast halves
Paprika
2
lemons
1
shallot,finelychopped
2
small carrots, peeled and thinly sliced
2
mediumzucchini,chopped
1
medium red sweet pepper, chopped
1
medium yellow sweet pepper,
chopped
V i
of a small red onion, chopped
5
oz. bluecheese,crumbled
Romaine lettuce leaves
1.
Preheat oven to
4 0 0
°F. Place prosciutto
in single layer on large baking sheet. Bake
until crisp, 8 to 10 minutes; set aside.
2. In large nonstick skillet heat
1
tablespoon
of oil over medium heat. Sprinkle chicken
with
salt, pepper,
and paprika; add to
skillet. Cook 8 to
10
minutes or until
chicken is no longer pink (
170
°F), turning
once. Cool slightly; slice.
3. For Lemon Dressing, finely shred peel
from one lemon; squeeze lemons to make
Vi
cup juice. In small bowl whisk together
remaining olive oil, lemon juice, shredded
peel, and shallot. Season with
salt
and
pepper;
set aside.
4.
In large bowl combine carrots, zucchini,
sweet peppers, onion, and chicken. Toss
with dressing. Add blue cheese.
5.
Line salad bowls with romaine. Spoon in
chicken mixture. Top with prosciutto.
MAKES6 SERVINGS.
EACH SERVING
425
cal,
2 8
gfat (8gsat.fat),
8 6
mgchol,
965
mg sodium,
10
gcarbo,
2
gfiber,
3 4
gpro.Daily Values:
8 7
% vit.A,
178
% vit. C,
17
% calcium,
10
% iron.
B
GAZPACHO SHRIMP SALAD
PREP:40 MIN. COOK: 1 MIN. STAND: 1 MIN.
1
V i
lb. fresh orfrozen extra-large or
jumbo shrimp,unpeeled
1
recipe Red Pepper-Tomato
Dressing,
below
5
large ripetomatoes, chopped
1
medium green sweet pepper, chopped
1
medium red onion, chopped
1
English cucumber,chopped
2
cups purchased croutons
Italian (flat-leaf) parsley
1.
Thaw shrimp, if frozen. Peel and devein.
Fill large skillet
V
2
full with lightly salted
water; bringto boiling. Add shrimp. Cook,
uncovered,
1
minute. Remove skillet from
heat. Let shrimp sit in water for
1
to
2
minutes or until opaque. Remove with
slotted spoon; set aside to cool.
2. Prepare Red Pepper-Tomato Dressing.
In large bowl toss together vegetables.
Season with
salt
and
pepper.
3. Divide dressing among 6 bowls. Top
with vegetables, shrimp, croutons, and
parsley.
MAKES 6SERVINGS.
EACH SERVING
2 8 5
cal,
14
gfat (
2
gsat.fat),
115
mgchol,
371
mg sodium,
21
gcarbo,
4
gfiber,
19
gpro. D aily Values:
35
% vit.A ,
237
% vit. C,
8
% calcium,
19
% iron.
RED PEPPER-TOM ATO
DRESSING
1
12-oz. jar roasted red sweet peppers
2
large ripetomatoes, quartered
V3
cup extra virgin olive oil
2
t03 Tbsp. sherry or white wine vinegar
1
clove garlic, minced
1
tsp. smoked paprika
1.
Drain peppers. In blender combine
peppers, tomatoes, olive oil, 2 tablespoons
of vinegar, the garlic, and paprika. Cover
and blend until very smooth. Season with
remaining vinegar
,salt,
and
pepper.
1 5 6 AUGUST 2008 BETTER HOMES AND GARDENS
