Read Online Southern California Cooking from the Cottage by Jane Stern - Free Book Online Page A
Authors: Jane Stern
Ads: Link
salad. Spoon the cucumber dressing over the salmon. Serve with a wedge of lemon.
MAKES 4 SERVINGS
JAMAICAN SHRIMP SALAD
L ight and very colorful, this summertime favorite has a real Caribbean feel. If you canât find jicama in your supermarket, ask the produce man to order one for you. It is tasty and can be served so many different ways.
4 cups salad greens
½ cup plus 4 tablespoons Jerk Dressing (page 118)
½ cup chopped papaya
½ chopped red bell pepper
½ cup diced jicama
1 avocado, cubed
20 medium cooked shrimp
4 tablespoons shredded coconut
In a large salad bowl combine the salad greens and ½ cup of the dressing. Divide the salad among four individual serving plates. Place the papaya, bell pepper, jicama, and avocado on top of the greens. Warm the shrimp in the microwave or in a bowl of warm water. Place the shrimp on top of the salads. Sprinkle with the coconut. Drizzle the remaining 4 tablespoons dressing on top.
MAKES 4 SERVINGS
ORIENTAL SALAD
O riental Salad is a favorite of many regulars, including Marcia G., a thirty-four-year resident of La Jolla who you will usually find occupying a booth. Nina P. of San Diego called it, âRobust in flavor and extremely satisfying!â Mary B. of Lake Oswego, Oregon, tells us, âThis salad is loaded with cashew nuts, and the chicken is tender and tasty.â
4 cups salad greens
1 plus 1 cup Oriental Dressing (page 116)
2 cups canned Mandarin orange segments
1 cup cashews
½ cup crunchy chow mein noodles
4 cooked skinless, boneless chicken breast halves
In a large glass bowl toss the salad greens and 1 cup of the dressing. Divide the greens among four serving plates. On each plate place ½ cup orange segments, ¼ cup of the cashews, and 2 tablespoons of the noodles. Slice each chicken breast into ½-inch slices, and place on top of each salad. Drizzle the remaining 1 cup dressing over each salad.
MAKES 4 SERVINGS
SAN FRANCISCO-STYLE BAY SHRIMP
LOUIE SALAD
W hen Bill Goldblum was a guest chef at the restaurant, he urged us to put Shrimp Louie on the menu. It has since become a hit among customers, and a favorite at home. Itâs the dressing that really makes the salad.
1 head iceberg lettuce, shredded
½ cup shredded red cabbage
1 cups plus 4 tablespoons Louie Dressing (page 119)
1 pound peeled, cooked, and chilled shrimp
1 avocado, sliced
4 Roma tomatoes, quartered
4 hard-cooked eggs, halved
½ cup sliced green olives
In a large salad bowl toss the lettuce with the cabbage. Add 1cups of the dressing and toss to coat the lettuce. Divide the lettuce among four serving plates. In the center of each plate, mound one-fourth of the shrimp. On the side of each plate, add one-fourth of the avocado. Arrange 4 tomato wedges and 2 egg halves around each plate. Sprinkle the olives on top of each salad, and drizzle each with 1 tablespoon of the remaining Louie Dressing.
MAKES 4 SERVINGS
THAI SALAD
W hen we first took over the Cottage, Thai Salad was on the menu and was one of the first salads that John and I fell in love with. Being a serious peanut lover, John ate it daily. It is more work than some of our simpler salads, but the taste is worth it. Look for Thai base at a specialty store if your local market doesnât carry it. It is a key ingredient in this recipe.
Thai noodles:
2 quarts (8 cups) water
½ teaspoon salt
1 plus 2 tablespoons canola oil
½ pound linguini
2 teaspoons Thai base
Thai dressing:
1 cup Italian dressing
cup peanut butter
1 tablespoon Thai base
2 tablespoons honey
1 cup canola oil
teaspoon cayenne
½ cup water
Salad:
4 carrots, julienned
1 zucchini, julienned
½ red bell pepper, julienned
bunch cilantro, chopped
bunch green onions, chopped
5 cups salad greens
1 pound grilled skinless, boneless chicken breasts, sliced
For the noodles, combine the water, salt, and 1 tablespoon of the oil in a large pot and bring to a boil. Add the linguini and cook according to
MAKES 4 SERVINGS
JAMAICAN SHRIMP SALAD
L ight and very colorful, this summertime favorite has a real Caribbean feel. If you canât find jicama in your supermarket, ask the produce man to order one for you. It is tasty and can be served so many different ways.
4 cups salad greens
½ cup plus 4 tablespoons Jerk Dressing (page 118)
½ cup chopped papaya
½ chopped red bell pepper
½ cup diced jicama
1 avocado, cubed
20 medium cooked shrimp
4 tablespoons shredded coconut
In a large salad bowl combine the salad greens and ½ cup of the dressing. Divide the salad among four individual serving plates. Place the papaya, bell pepper, jicama, and avocado on top of the greens. Warm the shrimp in the microwave or in a bowl of warm water. Place the shrimp on top of the salads. Sprinkle with the coconut. Drizzle the remaining 4 tablespoons dressing on top.
MAKES 4 SERVINGS
ORIENTAL SALAD
O riental Salad is a favorite of many regulars, including Marcia G., a thirty-four-year resident of La Jolla who you will usually find occupying a booth. Nina P. of San Diego called it, âRobust in flavor and extremely satisfying!â Mary B. of Lake Oswego, Oregon, tells us, âThis salad is loaded with cashew nuts, and the chicken is tender and tasty.â
4 cups salad greens
1 plus 1 cup Oriental Dressing (page 116)
2 cups canned Mandarin orange segments
1 cup cashews
½ cup crunchy chow mein noodles
4 cooked skinless, boneless chicken breast halves
In a large glass bowl toss the salad greens and 1 cup of the dressing. Divide the greens among four serving plates. On each plate place ½ cup orange segments, ¼ cup of the cashews, and 2 tablespoons of the noodles. Slice each chicken breast into ½-inch slices, and place on top of each salad. Drizzle the remaining 1 cup dressing over each salad.
MAKES 4 SERVINGS
SAN FRANCISCO-STYLE BAY SHRIMP
LOUIE SALAD
W hen Bill Goldblum was a guest chef at the restaurant, he urged us to put Shrimp Louie on the menu. It has since become a hit among customers, and a favorite at home. Itâs the dressing that really makes the salad.
1 head iceberg lettuce, shredded
½ cup shredded red cabbage
1 cups plus 4 tablespoons Louie Dressing (page 119)
1 pound peeled, cooked, and chilled shrimp
1 avocado, sliced
4 Roma tomatoes, quartered
4 hard-cooked eggs, halved
½ cup sliced green olives
In a large salad bowl toss the lettuce with the cabbage. Add 1cups of the dressing and toss to coat the lettuce. Divide the lettuce among four serving plates. In the center of each plate, mound one-fourth of the shrimp. On the side of each plate, add one-fourth of the avocado. Arrange 4 tomato wedges and 2 egg halves around each plate. Sprinkle the olives on top of each salad, and drizzle each with 1 tablespoon of the remaining Louie Dressing.
MAKES 4 SERVINGS
THAI SALAD
W hen we first took over the Cottage, Thai Salad was on the menu and was one of the first salads that John and I fell in love with. Being a serious peanut lover, John ate it daily. It is more work than some of our simpler salads, but the taste is worth it. Look for Thai base at a specialty store if your local market doesnât carry it. It is a key ingredient in this recipe.
Thai noodles:
2 quarts (8 cups) water
½ teaspoon salt
1 plus 2 tablespoons canola oil
½ pound linguini
2 teaspoons Thai base
Thai dressing:
1 cup Italian dressing
cup peanut butter
1 tablespoon Thai base
2 tablespoons honey
1 cup canola oil
teaspoon cayenne
½ cup water
Salad:
4 carrots, julienned
1 zucchini, julienned
½ red bell pepper, julienned
bunch cilantro, chopped
bunch green onions, chopped
5 cups salad greens
1 pound grilled skinless, boneless chicken breasts, sliced
For the noodles, combine the water, salt, and 1 tablespoon of the oil in a large pot and bring to a boil. Add the linguini and cook according to
Similar Books
![Her Three Entrepreneurs [The Hot Millionaires #8]](https://fs.dianahicksbooks.com/619855/thumbs/152x264/her-three-entrepreneurs-the-hot-millionaires-8.jpg)
