Grilled Caesar Salad

Caesar salad is so classic, and when done well, it really doesn't need any tampering. But sometimes its time to try something a little different. One of the cool food trends for 2013 is grilled salad greens and it make for such a fun option especially when you are already barbecuing. It only takes a few extra minutes, but it really takes the humble caesar to a different level.

Hey and you have to admit, that's a pretty sexy looking salad!

Serves 6.

Ingredients:
2 cloves of garlic
1 teaspoon of anchovy paste (optional)
Pinch of salt
2 egg yolks
4 tablespoons lemon juice
1/2 cup olive oil
1/3 cup finely grated parmesan cheese. (Parmiggiano-Reggiano is our favorite)
Pepper to taste
6 slices of crusty white bread  - plus a little additional olive oil for brushing
3 hearts of romaine lettuce with the core intact

Directions:
1.  Using the side of your chef knife, grind the garlic with a pinch of salt until it is smooth. You can also use a mortar and pestle, or blend it with the other ingredients using an immersion blender.
2. Put the garlic in a medium bowl with the anchovy paste, and egg yolks. Mix until emulsified using whisk, electric beaters.
3. While beating, slowly add in olive oil and lemon juice. Then whisk in parmesan until the whole mixture is smooth and creamy.
4. Pepper to taste, and store in an airtight container.

To assemble:
1.  Brush the slices of bread with olive oil and place on medium high Barbeque. Grill just until the bread is nicely marked with grill marks, about 2 minutes per side. When done, slice into bite sized pieces and set aside.
2. Cut the hearts of romaine in half through the core. Put lettuce on the grill, cut side down, and grill only until grill marks appear, rotate and grill all sides.
3. When done, cut the core off the grilled romaine and place in a large bowl. (You can cut the romaine into bite sized pieces if you desire, but we love the look when whole leaves are served)
4. Toss the romaine with the dressing and then lay the leaves on a large serving plate.
5. Arrange lettuce with the toasted bread and additional shaved parmesan cheese.

Pasta Perfection - Greek Orzo Salad

This salad is cool, refreshing, and delicious! Inspired by traditional greek salad ingredients with a light and zesty dressing. Perfect for a BBQ, potluck, or family function! And it tastes just as good the next day so feel free to make ahead of time!

Serves 10.

Ingredients for the salad:

1 1/2 cups uncooked orzo (rice-shaped pasta)

1 1/2 cups crumbled seasoned feta cheese

2 cups of chopped cucumber

1 pack cherry tomatoes (1 pint)

3/4 cup pitted Kalamata olives

4 green onions, chopped

Ingredients for the dressing:

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

Directions:

1.  Cook orzo in large pot of salted, boiling water. Ensure orzo is cooked al dente, approximately 8-10 minutes

2. Drain orzo in colander, rinse with cold water to stop the orzo from continuing to cook.

3. Add feta, cucumber, tomatoes, olives, and green onions

4. Combine lemon juice, vinegar, mustard and olive oil in small bowl.

5.  Add dressing into the orzo salad and mix well.

6. Refrigerate at least 30 minutes before serving for flavours to meld.

NOTE: Artichoke hearts, capers or pine nuts are awesome additions as well!

Thai-riffic Salad

We absolutely love Thai food, and while it may seem complicated it really is fairly simple if you keep a couple basic principles in mind. The key to all Thai food is the balance between sweet, salty, hot and sour flavours, all you have to do is balance them to your personal tastes.  We created this salad using basic pantry ingredients, no need to go out and buy a lot of unusual ingredients.  This salad is fantastic with grilled steak sliced thinly on top. Serves 4 as a side dish.

Ingredients:
For the salad:

1 cup snow peas (sliced thinly)

2 cups bean sprouts
1 red pepper (seeded and sliced thinly)
1/4 cup cilantro (chopped)
2 green onions (sliced)
1/2 cup roasted peanuts 

1 cup of cucumber (in chunks)

1 carrot (peeled and grated)

For the dressing:

3 tablespoons peanut butter

4 tablespoons soy sauce
1-2 tablespoons fish sauce

2 tablespoons brown sugar
1 teaspoon sriracha or chili sauce
1 lime (rind and juice)

1 teaspoon vegetable oil

Directions:

1. Mix the snow peas, bean sprouts, carrot, red pepper, cilantro, mint, green onions, and peanuts in a large bowl.
2. Mix the peanut butter, soy sauce, brown sugar, sesame oil, chili paste and lime juice and zest in a small bowl. Taste and adjust for your taste.
3. Pour the dressing on the salad and toss.

Summer Spinach Salad

NOTE: THIS IS NOT YOUR TRADITIONAL SPINACH SALAD!!! No egg, no mayonnaise, no bacon (better luck next time) This version of spinach salad is perfect for summer time, light and refreshing!

Serves 6:

For the salad:
6 generous handfuls of baby spinach, washed and stems removed
½ pint of strawberries, washed, hulled, and sliced
3 oz soft goat cheese, crumbled
½ cup toasted pecans, halves or pieces

For the dressing:
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
Salt to taste

Assembly instructions:
1. Add greens to large bowl
2. Toss greens with 2/3rds of dressing
3. Place the greens in a large shallow platter
4. Arrange strawberries, goat cheese and pecans on greens
5. Drizzle the remaining dressing on top

TIP- to toast pecans- spread out on baking sheet, toast in oven at 350 degrees for 5-7 minutes

VIOLA! Easy, refreshing summer salad!