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Spinach Prosciutto Salad

Dressing: Olive oil and lemon (Makes 2 servings)

2 tablespoons freshly squeezed lemon juice

1 clove garlic, smashed

1 small bunch of baby spinach leaves

1 small bunch watercress, trimmed

1 small head radicchio, leaves separated and chopped

2 roasted red peppers,

sliced into ½ inch wide strips lengthwise

4 artichoke hearts, quartered

1 small spring onion, thinly sliced

2 ounces thinly sliced prosciutto, torn into bite sized pieces

2 ounces pecorino cheese, shaved

f cup toasted pine nuts (for garnish)

f cup extra virgin olive oil

Salt and pepper to taste

Add smashed garlic to lemon juice and set aside while you prepare the rest of ingredients.

In a large bowl, combine greens, peppers, artichokes and onions together.

Make the dressing: Slowly whisk olive oil into lemon juice-garlic mix. Season with salt and remove garlic.

Assemble the salad: Pour dressing over salad and toss gently. Top with prosciutto, pecorino and pine nuts.

Salad may be served as an entree, topped with 3 to 6 ounces of grilled, sliced steak.

Watermelon, Arugula and Shaved Fennel Salad

Dressing: Goat Cheese-Buttermilk Ranch

Makes 2 servings

1 small bunch arugula

2 slices watermelon, cut into large triangles

f head fennel, trimmed and sliced very thin

Toasted almond slivers for garnish

For the dressing:

2 ounces goat cheese

2 ounces buttermilk

Pinch onion, grated

Pinch, garlic, grated

1 teaspoon each chopped herbs: parsley, chive, basil, fennel fronds

1 tablespoon extra virgin olive oil

Salt and pepper to taste

Make the dressing: In a bowl, whisk together goat cheese, buttermilk, onion, garlic and herbs. Slowly stream olive oil into mixture while whisking.

Assemble the salad: Make a bed of arugula and stack watermelon on plates. Shave or slice fennel over the watermelon. Drizzle dressing over salad. Sprinkle with toasted almond slivers. Serve.

Florida Greek Salad

Dressing: Creamy Tahini Dressing

Makes 2 servings

1 large tomato or 2 Campari-size tomatoes, cut into thick wedges

1 small cucumber, sliced into rounds

a cup chickpeas

a cup Kalamata olives

f cup red onion, diced

1 red bell pepper, diced

2 sprigs fresh mint, roughly chopped

2 sprigs flat leaf parsley, roughly chopped

a avocado, cut into wedges

4 ounces feta cheese, cubed

For the Creamy Tahini Dressing:

f cup pine nuts

1 tablespoon tahini

1 small garlic clove, coarsely chopped

f cup freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

f cup water

Salt, to taste

Make the dressing: Combine all ingredients in a blender. Blend on high speed until creamy. Season with salt, to taste. Assemble the salad: Arrange salad ingredients in a large bowl or platter, adding avocado and feta last. Dressing can be served as a dipping sauce on the side or ladled atop the salad ingredients.