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8-VEGETABLE
LAYERED SALAD
This salad is best prepared and served
in a large footed glass bowl. Or, if you
prefer to serve tossed with the dress-
ing, place all ingredients in a large
bowl, toss well (start with one cup
of dressing, and add more as needed
to taste), and transfer to a platter. If
layering the salad in a glass bowl, you
may prepare the day before.
Salad:
8 cups Romaine lettuce, rinsed,
very well dried and chopped
11/2 cup cucumber, peeled, seeded
and cut into 'A-inch dice
1 cup fresh peas, steamed until
just tender (or frozen peas, thawed
and drained)
1 cup fresh chopped parsley
1 cup thinly sliced celery
11/2 cups shredded carrots
1 cup thinly sliced scallions
1 pint grape or cherry tomatoes,
halved or quartered
11/2 cups shredded Pinconning
cheese
Dressing:
1 cup mayonnaise made with olive
oil
1 cup sour cream
'4 cup fresh chopped dill
2 Tbsp. fresh lemon juice
2 Tbsp. sugar
1 Tbsp. prepared Dijon mustard
'4 tsp. ground cayenne pepper
salt to taste
freshly ground pepper to taste
In a large clear glass bowl, layer the
salad ingredients in the order listed.
Cover, and chill up to a day ahead
until ready to serve. Whisk together
dressing ingredients, and adjust salt
and pepper to taste. Cover, and chill
(you may do so up to a few days
ahead). Serve alongside the salad.
Makes 12 or more servings.
FRUIT PUNCH
I usually make the ice ring for the punch
in a ring mold, but any cake pan will
work. Make with a clear soft drink or
ginger ale; as it melts, it won't dilute the
punch.
Ice ring:
2 liters clear lemon-lime soda or
ginger ale
1 pint sliced strawberries
2 cups fresh blueberries, raspber-
ries or blackberries (or a combina-
tion)
1 lemon, halved lengthwise and
sliced
1 orange, halved lengthwise and
sliced
1 cup maraschino cherries,
drained (pour the reserved juice into
the punch if you wish)
Fruited Punch:
4 cups pineapple juice
4 cups orange juice
112 oz. can frozen limeade,
thawed
1 bottle inexpensive champagne or
1 liter ginger ale
FRESH
EMPIRE
GROUND
4 CHUCK
6• 49
Make the ice ring: Toss the fruits in
a large bowl, and transfer them to a
large ring mold or cake pan. Pour soda
or ginger ale into the mold, and place
in the freezer until frozen. To dislodge
from the pan, let sit at room tempera-
ture for about 10 minutes, or dip the
pan in warm water for about a minute.
Turn over into the punch.
Prepare the punch: Combine all the
punch ingredients in a punch or large
glass bowl, and stir well. Add the ice
ring, and serve. Makes 8-12 servings.
ALMOND-ORANGE-
OLIVE OIL BISCOTTI
The olive oil is a healthy alternative to
vegetable oil, and you really can't taste
it at all. If you'd like, vary the nuts in
the recipe, or skip the sugar and dip
halfway in chocolate.
1% cup flour
IA tsp. salt
1 tsp. baking powder
'4 cup olive oil
3 % cup sugar
2 large eggs
1 Tbsp. grated orange zest or peel
1 Tbsp. Amaretto or other liqueur
11/2 cup slivered almonds
superfine sugar to sprinkle,
optional
Preheat oven to 300 degrees. Line a
baking sheet with parchment.
Combine the flour, salt and baking
powder in a bowl, and whisk well. Set
aside.
Combine oil and sugar in a large bowl,
and mix well with an electric mixer. Mix
in the eggs, orange zest or peel, and the
liqueur. Add the flour mixture, and mix
well. Stir in the almonds.
Form two 12-inch logs on the pre-
pared baking sheet (wet hands first).
Flatten the logs slightly.
Bake for 35-40 minutes until the
tops of the logs are light brown. Cover
the baking sheet with plastic wrap, and
cool completely. When cool, carefully
remove the logs to a cutting board.
Use a sharp knife to cut the logs into
1/2-inch thick slices. Place each slice
cut-side down on the same baking
sheet, sprinkle with superfine sugar if
desired, and bake for 10-12 minutes
until the tops are light golden (you
may need to do this on more than one
baking sheet). As the biscotti cools,
it becomes crunchy. Makes approxi-
mately 36 biscotti.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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