Read Online Southern California Cooking from the Cottage by Jane Stern - Free Book Online
Authors: Jane Stern
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salad dressing, 1 cup of the chopped salami, the artichokes, mozzarella cheese, olives, green onions, and garbanzo beans. Divide the salad among four serving dishes. Sprinkle ½ cup of the chopped tomatoes and 2 tablespoons of the remaining salami around each salad. Sprinkle each serving with the Parmesan cheese and enjoy.
MAKES 4 SERVINGS
FIRE-GRILLED STEAK SALAD
D uring the summers, businessmen who frequent the restaurant want a meal that satisfies big appetites but has a âsummeryâ salad feel. Santa Barbara Spice Rub really enhances this salad.
4 tablespoons Santa Barbara Spice Rub (page 128)
1 pounds beefsteak
6 cups green lettuce
1 cup Poblano Vinaigrette (page 112)
1 cup corn
1 cup Black Beans (page 141)
1½ cups Pico de Gallo (page 134)
Heat the grill to hot. Rub the spice rub into the steaks on both sides. Grill to the desired degree of doneness. (Remember the steak continues to cook after it comes off the grill.) While the steak is grilling, toss the lettuce with the vinaigrette. Top the lettuce with the corn, black beans, and pico de gallo. Thinly slice the steak and arrange on the salad. Spoon more vinaigrette on top. We like to serve this salad with Parmesan toast.
MAKES 4 SERVINGS
GREEN GODDESS SHRIMP &
AVOCADO SALAD
T hose who like shrimp love this simple salad. We use small bay shrimp, but if you prefer to grill larger ones, it will be just as delicious. Green Goddess Dressing helps make it a summer favorite.
1 head romaine lettuce
4 tablespoons diced green onions
1½ cups plus ½ cup Green Goddess Dressing (page 115)
2 cups bay shrimp, cooked and cooled
1 avocado, sliced
½ cup cherry tomatoes or ½ cup chopped tomatoes
In a large stainless bowl toss the lettuce with the green onions and 1½ cups of the dressing. Transfer the lettuce to four individual serving bowls. For each salad, mound one-fourth of the shrimp in the center. Place slices of avocado and the tomatoes around the shrimp, and drizzle 2 tablespoons dressing over the shrimp.
MAKES 4 SERVINGS
Note: We like to serve this with sourdough cheese toast or warm rolls.
GRILLED CHICKEN &
GOAT CHEESE SALAD
H ere is one of our most popular salads, perfect for a summer day. Dr. I. Schon of La Jolla says, âI love the combination of fresh vegetables, peppers, cheese and walnuts.â
4 cups salad greens
½ plus ¼ cup Balsamic Vinaigrette (page 111)
½ cup crumbled goat cheese
½ cup chopped Candied Walnuts (page 138)
1 cup sliced roasted red peppers
3 cups chopped grilled chicken
In a large bowl toss the salad greens with ½ cup of the dressing. Divide the salad greens among four serving plates or bowls. In a microwave warm the goat cheese for about 3 seconds. Sprinkle the walnuts, red peppers, and goat cheese over the greens. Addcup of the chicken to each salad. Drizzle with the remaining ¼ cup dressing.
MAKES 4 SERVINGS
GRILLED SALMON SALAD
T his light and refreshing salad, so good with cucumber dill dressing, has been a staple at the restaurant for as long as I can remember. It can be made ahead and assembled right before serving, which makes it great for home entertaining.
1 tablespoon olive oil
4 (5-ounce) salmon fillets
4 cups salad greens
½ cup Italian dressing (we use Lawryâs)
½ cup canned artichoke hearts, drained and chopped
1 large ripe tomato, chopped
¼ cup diced red bell pepper
8 tablespoons Cucumber Dill Dressing (page 114)
1 lemon, cut in wedges
Heat the grill to medium-high and brush it with the oil. Grill the salmon for 4 to 6 minutes on each side or until cooked through, turning once. The fillets should feel firm and break into clean flakes. When the fillets are ready, remove them from the grill and keep warm. In a large salad bowl toss the greens with the Italian dressing. Divide the greens among four individual serving plates or bowls. Arrange the artichokes, tomato, and bell pepper over the salad greens. Place a salmon fillet on top of each
MAKES 4 SERVINGS
FIRE-GRILLED STEAK SALAD
D uring the summers, businessmen who frequent the restaurant want a meal that satisfies big appetites but has a âsummeryâ salad feel. Santa Barbara Spice Rub really enhances this salad.
4 tablespoons Santa Barbara Spice Rub (page 128)
1 pounds beefsteak
6 cups green lettuce
1 cup Poblano Vinaigrette (page 112)
1 cup corn
1 cup Black Beans (page 141)
1½ cups Pico de Gallo (page 134)
Heat the grill to hot. Rub the spice rub into the steaks on both sides. Grill to the desired degree of doneness. (Remember the steak continues to cook after it comes off the grill.) While the steak is grilling, toss the lettuce with the vinaigrette. Top the lettuce with the corn, black beans, and pico de gallo. Thinly slice the steak and arrange on the salad. Spoon more vinaigrette on top. We like to serve this salad with Parmesan toast.
MAKES 4 SERVINGS
GREEN GODDESS SHRIMP &
AVOCADO SALAD
T hose who like shrimp love this simple salad. We use small bay shrimp, but if you prefer to grill larger ones, it will be just as delicious. Green Goddess Dressing helps make it a summer favorite.
1 head romaine lettuce
4 tablespoons diced green onions
1½ cups plus ½ cup Green Goddess Dressing (page 115)
2 cups bay shrimp, cooked and cooled
1 avocado, sliced
½ cup cherry tomatoes or ½ cup chopped tomatoes
In a large stainless bowl toss the lettuce with the green onions and 1½ cups of the dressing. Transfer the lettuce to four individual serving bowls. For each salad, mound one-fourth of the shrimp in the center. Place slices of avocado and the tomatoes around the shrimp, and drizzle 2 tablespoons dressing over the shrimp.
MAKES 4 SERVINGS
Note: We like to serve this with sourdough cheese toast or warm rolls.
GRILLED CHICKEN &
GOAT CHEESE SALAD
H ere is one of our most popular salads, perfect for a summer day. Dr. I. Schon of La Jolla says, âI love the combination of fresh vegetables, peppers, cheese and walnuts.â
4 cups salad greens
½ plus ¼ cup Balsamic Vinaigrette (page 111)
½ cup crumbled goat cheese
½ cup chopped Candied Walnuts (page 138)
1 cup sliced roasted red peppers
3 cups chopped grilled chicken
In a large bowl toss the salad greens with ½ cup of the dressing. Divide the salad greens among four serving plates or bowls. In a microwave warm the goat cheese for about 3 seconds. Sprinkle the walnuts, red peppers, and goat cheese over the greens. Addcup of the chicken to each salad. Drizzle with the remaining ¼ cup dressing.
MAKES 4 SERVINGS
GRILLED SALMON SALAD
T his light and refreshing salad, so good with cucumber dill dressing, has been a staple at the restaurant for as long as I can remember. It can be made ahead and assembled right before serving, which makes it great for home entertaining.
1 tablespoon olive oil
4 (5-ounce) salmon fillets
4 cups salad greens
½ cup Italian dressing (we use Lawryâs)
½ cup canned artichoke hearts, drained and chopped
1 large ripe tomato, chopped
¼ cup diced red bell pepper
8 tablespoons Cucumber Dill Dressing (page 114)
1 lemon, cut in wedges
Heat the grill to medium-high and brush it with the oil. Grill the salmon for 4 to 6 minutes on each side or until cooked through, turning once. The fillets should feel firm and break into clean flakes. When the fillets are ready, remove them from the grill and keep warm. In a large salad bowl toss the greens with the Italian dressing. Divide the greens among four individual serving plates or bowls. Arrange the artichokes, tomato, and bell pepper over the salad greens. Place a salmon fillet on top of each
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