Interesting salads

Greens and Peach Salad with Cheddar

Makes 4 servings
From Fiscalini Cheese

6 tablespoons nut oil such as macadamia or walnut
3 cloves garlic, minced
2 shallots, minced
1 tablespoon fresh thyme
Zest of 1 lemon
2 tablespoons sherry vinegar
Juice of 1 lemon
1 tablespoon Dijon mustard
Salt and pepper
Pinch sugar
8 ounces mixed greens, cleaned and dried
Thinly sliced red onion rings
3 ounces shaved cheddar cheese
Freshly ground black pepper, to taste
Large phyllo cups, optional
3 peaches, thinly sliced and, if desired, lightly grilled
3 ounces toasted pecans
Honey, optional

Combine oil with the minced garlic, shallots, thyme and zest. Slowly steep
mixture on a low heat for 30 minutes; allow to cool.

 Blend together vinegar, lemon juice and mustard; slowly add to this the infused

oil until emulsified. Season with salt, pepper and sugar.

 Combine greens with onion rings. Top with cheddar and fresh ground pepper, to

taste. If desired, serve in a phyllo cup with dressing.

 Serve sliced grilled peaches and pecans, drizzled with honey, on the side. 

It is the dressing that is the magical thing here.

* Exported from MasterCook *

                     PECK'S SALAD ALA' THOMAS

Recipe By :THOMAS SHUNICK & HELEN PECK'S MOTHER
Serving Size : 6 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method

 1/2          head  lettuce -- shredded
 1/2           cup  celery -- sliced 1/4" thick
                         -- on the bias

1 tablespoon parsley -- chopped
onions, spring -- sliced
2 cans mandarin oranges -- drained
1/2 cup almond slivers
2 tablespoons tarragon vinegar
2 tablespoons sugar
1/2 teaspoon Tabasco sauce
1 teaspoon SALT
1/4 cup salad oil

1. In a small container mix the tarragon vinegar, sugar, Tabasco sauce, salt and salad oil.

2. Toss vegetables with the oranges; toss with dressing just before serving, and sprinkle with the almonds.

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NOTES : Helen's mother was in her late 80's when she gave me this recipe - that was in 1968 - I have served it a thousand times and each was a hit. Copied from my 1968 files - Tom Shunick.

This is a varation of a salad with orangaes. There are many ways to make this Sicilian salad, this one in particular I find very good.

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Ingredients:

2 heads Belgian Endive salad (10oz.)
2 oranges
1 fennel (a bit more than 1 cup sliced)
1/2 cup thinly sliced white celery*
1/4 cup of roughly choped walnuts
3 green olives thinly sliced
lemon juice
1 tsp. mustard
3 Tbsp. extra virgin olive oil
salt and pepper to taste

Instructions:

1. Clean the salad and the fennel and slice them thinly.
2. Put them in a salad bowl and mix in the celery.
3. Add a spoon of lemon juice and mix it in so the salad doesn't turn brown.
4. Now peel the orange removing all the "white" inner part of the peel. Then slice them horizonally and then cut the slices into spikes.
5. Add the oranges to the salad along with the walnuts and olives.
6. In a cup mix the olive oil, mustard, a tablespoon of lemon juice and a pinch of salt and pepper.
7. When they are well mixed you can pour it over the salad and mix in well.
8. Check to see the the salt and pepper are as you like and then serve.

Patty
http://www.CookingWithPatty.com