Tightrope Tossed Salad Recipes

TIGHTROPE TOSSED SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

I DID IT MY WAY- TOSSED SALAD

Steps:

• Combine first 6 ingredients and stir well.
• (the tomatoes should make alittle juice).
• Add lettuce and Toss.
• Throw in the olives.
• Sprinkle on the cheese.
• Enjoy with or without the dressing!

TOP BRASS TOSSED SALAD WITH ITALIAN DRESSING

Steps:

• Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
• Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.

TOSSED SALAD

Steps:

• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
• For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
• For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
• Add the dressing to the salad, toss and plate.

ALLIUM TOSSED SALAD "EMILE"

Steps:

• Preheat oven to 350 degrees F.
• Slice the root end off the entire head of garlic and the shallots, and turn them upside down, wrapping them in aluminum foil and molding the foil so it supports them to allow the cut ends to stand upright in the oven. Pour olive oil on the garlic and shallots so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until they are cool enough to handle.
• Gently squeeze the roasted garlic cloves and shallots from the skins onto a small plate. Through the feed opening of a running blender add, 1 at a time, rice vinegar, mustard, thyme, salt, pepper, roasted garlic cloves and roasted shallots. Then, leaving the blender running, add the olive oil in a slow stream. Taste the dressing and add salt and pepper, as needed.
• In a mixing bowl, toss the greens with the onion, scallions, and cucumber. Fold in the tomatoes. Transfer to serving dish and top with avocado wedges, garlic stuffed-olives, and hard boiled eggs.

CONTEST-WINNING FESTIVE TOSSED SALAD

Steps:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.