Hatfield - Most Delicious Salad Recipes

Experience the taste of Italy fresh on your table. The origin of this salad is said to have come from the city of Agrigento on the southern coast of Sicily Italy. There are a several versions of Agrigento salad; here is version that even though requires just a few simple and fresh ingredients, these ingredients render a sophisticated and delicious salad, perfect as starter to waken up the senses. It is no wonder this is a popular salad and one you will find in the best Italian restaurants.

Yields: 6 serves

Ingredients:

3 Roma or Sicilian Tomatoes (quartered and then halved)

cups of chopped Lettuce (of choice)

cup of diced Mozzarella cheese

cup of fresh Basil

cup of red onion chopped

1/3 cup of chopped walnuts

To make the Vinaigrette:

teaspoon of crushed garlic

cup of balsamic vinegar

teaspoon of brown sugar

teaspoon of salt

cup of olive oil

teaspoon of ground pepper

Method of Preparation:

1. Wash and strain the lettuce , basil and tomatoes
2. C hop the lettuce and place in a salad bowl then add in the basil
3. Dice the red onion ( cup is around 1 small red onion) add to the bowl.
4. Take the tomatoes cut them in quarters and then cut the quarters in half and add to the bowl.
5. Now add in the chopped walnuts and diced Mozzarella
6. Add in the vinaigrette and gently combine or mix everything well.
7. To make the vinaigrette : take a small bowl and beat the balsamic vinegar with the sugar, pepper, salt and garlic, beat until all ingredients dissolve into each other. Little by little go adding in the olive oil constantly stirring, taste and if needed adjust seasonings. Slowly pour the vinaigrette all over the salad. Serve immediately.

Caesar Salad is an all time favorite for everyone around the world. Crispy, creamy, crunchy and delicious, there is always an occasion to enjoy this salad. It is said to have been created around 1924 by the Italian immigrant and restaurant owner Caesar Cardini and since its creation the Caesar salad has known many variations. This recipe revamps this salad with a few special additions just for your delight.

Yields: 8 servings.

Ingredients :

1-1/2 cups crotons

1 cup sliced almonds

1 cup pecan halves

1/2 cup walnut halves

2 tbsp olive oil

A few shaved slices of fresh Parmesan cheese (as desired

10 cup s of torn romaine lettuce

To make the dressing:

2 tablespoons roasted garlic

1/2 cup finely grated Parmigiano

2 tablespoons sherry vinegar

1/2 teaspoon of anchovy paste

3 tablespoons of sour cream

cup canola or olive oil

Salt and pepper as desired

1 tablespoon Dijon mustard

Method of Preparation:

1. Start with the dressing and combine the grated Parmesan, roasted garlic, Dijon mustard, sherry vinegar, anchovy paste and sour cream in a large bowl and whisk until smooth.
2. Slowly go adding in the canola or olive oil to thicken the paste. Taste and if needed add in salt and pepper as desired
3. Spread the almonds, pecans, walnuts, and oil on a foil-lined rimmed baking sheet. Bake in ovens center rack at 350F for around 10 to 12 minutes or until toasted and golden. Let cool.
4. Put the lettuce into a nice salad bowl or tray drizzle half of the dressing over and toss around move lettuce around until coated.
5. Next add in the crotons, nuts and combine the last half of the dressing
6. Add in the shaved slices of Parmesan as desired.

One of the most famous salads from the Middle East is the Fattoush. It is a traditional plate in Arab cuisine. This salad delights and mesmerizes you with its colors and garlic and lemony dressing. If you are not familiar with Arabic food this is the perfect way to make your acquaintance to it, this salad is healthy and yummy and a great thing to serve on your table.

Yields: 6 to 8 servings.

Ingredients:

To make the s alad:

3 medium ripe tomatoes, or 4 cups cherry tomatoes

2 cups ( not packed but very loose) flat-leaf parsley leaves

1 cup fresh mint leaves

1 small head of romaine lettuce or 2 baby romaine lettuces

2 cups Purslane leaves

1 lb of Persian cucumbers

2, 6- 8"-diameter pita breads, toasted until golden brown

1/4 cup extra-virgin olive oil

1 pound Persian cucumbers

6 scallions, thinly sliced

Ground sumac

Kosher salt

To make the dressing :

Kosher salt

4 teaspoons ground sumac

3/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1/2 teaspoon dried mint

2 tablespoons pomegranate molasses

2 teaspoons of white wine vinegar (a little more if desired

2 small garlic cloves, minced

Method of Preparation :

1. To make the dressing : Soak the 4 teaspoons of ground sumac in warm water for 15 minutes. (Note Sumac is a citrus spice that can be found at specialty food stores, Arab, or Middle Eastern markets)
2. Get a small bowl and pour in the soaking sumac in its liquid, the pomegranate molasses, the lemon juice, the vinegar and the dried mint. Whisk
3. Slowly go adding in the oil and continue to whisk until all is well blended and the salt and whisk again. Taste and if needed add in more of any of the above ingredients as desired. Set aside
4. To make the salad : Toast the pita bread until golden and then crack into pieces and put in a medium size bowl. Pour olive oil over the pita bread to coat it, this helps prevent it from becoming soggy when you combine it into the salad. Season the pita toast with salt and pepper to taste.