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CABBAGE APPLE-POPPY SLAW

8 cups finely shredded green
cabbage
2 cups finely chopped Granny Smith
or other firm apples (about 1 large
or 2 smaller apples)
1 cup shredded carrots
¼ cup poppy seeds
¼ cup red wine vinegar
3 Tbsp. olive oil
2 Tbsp. chili sauce
2 Tbsp. sugar
1 Tbsp. dry mustard
Salt and freshly ground pepper to
taste

Combine all ingredients in a large
bowl and toss well. Cover and chill
several hours to overnight. Toss again
before serving and adjust salt and
pepper to taste. Makes 6-8 servings.

ROMAINE SALAD WITH
CARAMELIZED SALMON, GRAPES,
PEPITAS AND MANCHEGO

Salmon:
6 boneless and skinless salmon
portions
½ cup brown sugar
2 Tbsp. honey
1 Tbsp. soy sauce
1 Tbsp. dried parsley flakes
1 tsp. Kosher salt
½ tsp. ground cayenne pepper
½ tsp. ground cumin
Salad:
12 cups chiffonade Romaine lettuce
(cut into thin strips)
1 cup seedless grapes, any color or
variety, halved lengthwise
1 cup shaved or shredded Manchego
cheese (or your favorite cheese,
shredded or crumbled)
1 cup pepitas (shelled squash or
pumpkin seeds)
Dressing:
2 Tbsp. red-wine vinegar
2 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
¹ / 3 cup olive oil

Prepare the salmon: Arrange the
oven rack to the middle position.
Preheat oven to high broil. Line a
rimmed baking sheet with foil. Spray
the foil with nonstick cooking spray.
Arrange the salmon portions on the
baking sheet.
Combine the brown sugar, honey,
soy sauce, parsley, salt, cayenne pep-
per and cumin in a microwave-safe
bowl. Cover with plastic wrap and
cook for 1 minute on high.
Brush the mixture over the salmon
portions and broil for 12 minutes (do
not overcook).
Combine dressing ingredients in a
jar with a tight-fitting lid and shake
well. Set aside.
Combine the salad ingredients in a
large bowl. Drizzle half the dressing
over and toss well.

Divide the salad among 6 dinner-
sized plates. Top each with a salmon
portion. Drizzle the remaining dress-
ing over the salads and season to
taste with salt and pepper. Makes 6
servings.

WARM-ROASTED HARICOTS VERTS
WITH FONTINA AND HAZELNUTS

Dressing:
¼ cup fresh lemon juice
1 large shallot, finely chopped
1 Tbsp. sugar
½ cup extra-virgin olive oil
Salad:
1 pound haricots verts (thin green
beans) or green beans, stem
ends-only trimmed (leave the
pointed ends untouched)
1 red bell pepper, cut into ¼-inch
dice
2 Tbsp. extra-virgin olive oil
1 cup chopped fresh parsley
2 cups shaved or thinly sliced
Fontina
1 cup chopped hazelnuts, toasted

Preheat oven to 425˚F. Spray a
rimmed baking sheet with nonstick
cooking spray.
Combine dressing ingredients in a
small bowl and whisk well.
Place haricot verts and red pep-
per in a large bowl. Add olive oil and
toss with your hands. Transfer to
the prepared baking sheet. Roast for
10 minutes. Remove from oven and
transfer to a large bowl. Add remain-
ing ingredients and dressing and toss
well. Serve hot, warm or at room tem-
perature. Makes 6 side-dish servings.

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Awaken the Beauty Within...

WHEAT BERRY WALNUT SALAD

1 ½ cups hard wheat berries,
uncooked
1 cup chopped walnuts, lightly
toasted
1 cup chopped celery
1 cup thin sliced English or seedless
cucumber
1 pint grape tomatoes, halved length-
wise
1 cup thin sliced radishes
½ cup tart dried cherries, chopped
½ cup chopped fresh mint or parsley
¼ cup olive oil
¼ cup red wine vinegar
Kosher or sea salt and fresh ground
black pepper

In a medium saucepan, combine
the wheat berries and 4 cups water
and bring to a boil over high heat.
Reduce heat to simmer and cook,
uncovered, for 45 minutes or more,
until tender. Drain and let cool.
Combine all ingredients and toss
well. Adjust seasoning to taste. Makes
6 or more servings. •

W est Maple

Plastic Surgery
Specializing in Cosmetic Surgery &
Aesthetic & Reconstructive Breast Surgery

DANIEL SHERBERT, M.D. F.A.C.S.

Certifi ed by The American Board of Surgery,
The American Board of Plastic Surgery & Fellowship
Trained in Aesthetic & Reconstructive Breast Surgery

(248) 865-6400

5807 W. Maple t Suite 177 t West Bloomfi eld

All recipes ©Annabel Cohen 2017
annabelonthemenu@gmail.com.

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October 26 • 2017

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