Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ Cauliflower Salad ]]> Lead story image

MAKES 6 TO 8 APPETIZER PORTIONS 1 large head of cauliflower (colored cauliflower such as orange, purple or green preferred)3 large or six small Brussels sprouts (about a 1/4 pound)1 cup vegetable oil ½ bunch Italian flat-leaf parsley (stems removed, about 1 cup chopped) 1/3 cup fresh cut chives (cut on diagonal into 1-inch strips)1 celery stalk (stem, stringy parts removed, in 1-inch julienne strips) 1 tablespoon fresh lemon juice 2 tablespoons high-quality olive oil Kosher or sea salt Freshly-ground black pepper Clean cauliflower, removing green leaves and thick stalks. Chop the head into small florets. Peel the sprouts, discarding … ]]> Thu, 28 Mar 2013 06:04:38 -0600 <![CDATA[ KALE CAESAR SALAD ]]> Lead story image

MAKES 2 SERVINGS Dressing: Juice of 1 large fresh lemon4 teaspoons red wine vinegar 1 clove garlic, germ removed 3 anchovies 1 1/2 teaspoons Dijon mustard 2 ounces pasteurized egg (see Note) 1 1/2 teaspoons salt 1/2 teaspoon finely ground black pepper or to taste Dash ground chili flakes Zest of 1 lemon, grated 3 tablespoons grapeseed oil 1 tablespoon extra-virgin olive oil 1/2 ounce grated Parmesan Salad: 5 1/2 ounces kale, stemmed and cut crosswise in 1/8 -inch-wide ribbons 1/4 ounce mint leaves, cut in 1/8 -inch-wide ribbons6 extremely thin slices serrano chili Croutons Make the dressing: In a blender, puree the anchovies, mustard, yolk and … ]]> Tue, 29 Jan 2013 09:46:00 -0600 <![CDATA[ TAFFY APPLE SALAD ]]> Lead story image

MAKES 6 SERVINGS 1 (16-ounce) can crushed pineapple4 cups miniature  marshmallows 1 tablespoon flour ½ cup sugar 1 egg, beaten 1½ tablespoons white vinegar 8 ounces whipped topping 2 to 3 cups coarsely chopped unpeeled red and green apples 1 cup chopped Spanish peanuts Drain pineapple, reserving the juice. In bowl, combine pineapple with marshmallows; set aside. In saucepan, combine reserved pineapple juice with flour, sugar, egg and vinegar; mix well. Cook on low to medium heat until slightly thickened, stirring constantly to avoid sticking. Cool sauce to room temperature. Fold whipped topping into sauce; add marshmallow mixture chopped apples … ]]> Sun, 06 Jan 2013 09:32:18 -0600 <![CDATA[ Pear Pom and Pecan Salad ]]>

MAKES 8 SERVINGS Dressing: 4 ounces jellied cranberries ¼ cup pecan pieces 2 tablespoons red wine vinegar ¼ cup orange juice ½ teaspoon Dijon style mustard ¼ cup olive oil Salt and fresh ground pepper Salad: 6 cups mixed salad greens 3 yellow or red Bartlett pears, cored but unpeeled Seeds of 1 pomegranate 1 cup pecan halves, toasted Combine all dressing ingredients through mustard in a blender and mix until combined. With machine running, add oil in a stream until dressing is thick and well-mixed. Season with salt and pepper. Place salad greens into a serving bowl. Chop two … ]]> Sun, 18 Nov 2012 15:51:44 -0600 <![CDATA[ CHOP SALAD ]]> Lead story image

MAKES 8 SERVINGS Dressing ¼ cup olive oil¼ cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon onion, minced 1 clove garlic, minced ½ teaspoon coarse salt Few grinds black pepper Salad 2 avocados1 cup turkey or chicken,   cooked and cubed 1 cup salami, cubed, optional 4 ounces reduced-fat   mozzarella cheese, cubed 1 cup Italian parsley, coarsely chopped 1 (10-ounce) bag Romaine, chopped For dressing: In large salad bowl, combine oil, vinegar, mustard, onion, garlic, salt and pepper; whisk to blend. For salad: Cut avocados in half, remove pit and peel; cut into chunks. Add to dressing in bowl and … ]]> Sun, 01 Apr 2012 08:03:07 -0600 <![CDATA[ winter panzanella ]]> Lead story image

MAKES 6 to 8  SIDE-DISH SERVINGS 1 cup orange juice1 lemon, zest and juice Salt and pepper 3/4 cup olive oil 1/2 pound stale sourdough, crust removed, cut  into 1-inch dice and allowed to dry out slightly 1/2 bunch parsley, chopped fine1 bunch kale (about 1 pound), stems removed and cut thin 2 pounds roasted carrots (see Note) Warm orange juice in small saucepan over medium heat. Simmer until reduced to 1/4 cup. In small bowl, combine orange juice with lemon juice and zest and salt and pepper. Whisk in olive oil until emulsified. Set aside. In a large bowl, … ]]> Tue, 18 Dec 2012 10:39:56 -0600 <![CDATA[ APPLE-BROCCOLI SALAD ]]> Lead story image

MAKES 6 SERVINGS 4 cups broccoli   flowerets½ cup raisins ½ cup chopped pecans,   toasted 6 slices bacon, crisply  cooked and crumbled 2 red delicious apples,   cored and diced 1 red onion, chopped 1 cup mayonnaise ½ cup sugar 2 tablespoons cider vinegar In large bowl, combine broccoli, raisins, pecans, bacon, apples and onions. In small bowl, combine mayonnaise, sugar and vinegar; add to broccoli mixture, stirring to coat. Cover and chill. Gooseberry Patch Big Book of Home Cooking Nutrition facts per serving: 246 calories, 37 g fat, 6 g saturated fat, 22 mg cholesterol, 43 g carbohydrates, … ]]> Mon, 20 Feb 2012 08:02:23 -0600 <![CDATA[ RECIPE: Spicy Melon Salad with Peanuts and Mint ]]> Lead story image

You can’t mess up a beautifully ripe, sweet melon. But you can liven it up with piquant Southeast Asian flavors and the pleasant crunch of salty peanuts. MAKES 4 SERVINGS 1/4 cup fresh lime juice (from about 2 limes)1 large fresh red Thai chile, with seeds, finely minced, or to taste 1/4 cup fish sauce1 tablespoon sugar, plus more if needed 2 small ripe melons 10 fresh mint leaves, torn into thin strips 3 tablespoons chopped salted roasted peanuts In medium bowl, combine lime juice, chile, fish sauce and sugar with 2 tablespoons water. Stir to dissolve sugar. Cut each melon … ]]> Mon, 20 Feb 2012 08:00:51 -0600 <![CDATA[ WILTED SPINACH SALAD WITH GRILLED ONIONS,  WALNUTS, AVOCADO AND APPLE ]]> Lead story image

MAKES 4 SERVINGS 1 medium tart apple3 tablespoons fresh lemon juice, divided 1 small avocado, perfectly ripe ¼ cup extra virgin olive oil 2 cups sliced red onion (¼-inch-thick) ½ teaspoon whole cumin seeds or more, to taste 1 cup lightly toasted walnuts, coarsely chopped 10 ounces fresh baby spinach leaves, thoroughly dried¼ teaspoon kosher salt Fr eshly ground black pepper Lemon wedges (optional) Cut apple into thin slices on plate; drizzle with about 2 teaspoons lemon juice. Cover plate tightly and refrigerate. Pour remaining lemon juice onto second plate. Peel and slice avocado, place avocado slices in lemon juice … ]]> Wed, 09 May 2012 09:54:47 -0600