SMOKY BACON SALAD IN CRISPY ENDIVE CUPS
Ingredients:
Salad:
– 2 cups crispy romaine lettuce, chopped
– 1 cup red cabbage, thinly shredded
– 1 cup carrots, julienned
– 1/2 cup smoked Gouda cheese, shredded
– 1 cup BBQ croutons, crushed into bite-sized pieces
– 12-16 large endive leaves (2-3 heads of endive), separated and washed
Smoked Bacon Dressing:
– 4 slices smoked bacon, cooked until crispy and crumbled (reserve 1 tablespoon for garnish)
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, smoked paprika, salt, and pepper. Stir in the crumbled bacon, reserving 1 tablespoon for garnish.
2. In a large bowl, combine romaine lettuce, red cabbage, carrots, smoked Gouda cheese, and BBQ croutons.
3. Toss the salad mixture with the smoked bacon dressing until evenly coated.
4. Spoon the salad mixture into each endive leaf.
5. Sprinkle the reserved crumbled bacon over the filled endive cups.
6. Arrange the cups on a platter and serve as an appetizer.
WALNUT ROSEMARY CRUSTED SALMON & SPINACH SALAD
Ingredients:
– 2 (8-ounce) packages Fresh Express French Blue Cheese Salad Kits
– 2 teaspoons Dijon mustard
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– 2 teaspoons chopped fresh rosemary
– 1/2 teaspoon honey
– 1/4 teaspoon salt
– 3 tablespoons panko breadcrumbs
– 3 tablespoons finely chopped walnuts
– 1 teaspoon olive oil
– 4 salmon fillets (about 6 ounces each)
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Mix mustard, garlic, lemon juice, rosemary, honey, and salt in a bowl. Combine breadcrumbs, walnuts, and oil in another bowl.
3. Place salmon on the prepared sheet pan, spread mustard mixture over the fish, sprinkle with breadcrumb mixture, and press to adhere.
4. Bake for 12-15 minutes until fish flakes easily with a fork.
5. Put greens from the salad kits in a bowl, drizzle with dressing, mix well, top with croutons and blue cheese.
6. Divide the salad among plates, top with
Chef George Duran is highlighting healthy eating recipes to kick off the new year.
