Summer Salads

Story Published: Jun 23, 2008 at 10:12 AM PDT

Personal Chef and caterer, John Paulk showed us that salads are not just a side dish.

For more information, contact John Paulk at 503.442.1111.

Grilled Asparagus Salad with Walnut Oil Vinaigrette

Ingredients

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, grilled until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Procedure

Preheat grill on high heat. Drizzle asparagus with a little olive oil, salt and pepper. Grill, turning frequently, until tender approx. 5 minutes. Allow to cool.

Meanwhile, in a large bowl whisk together the vinegar, shallot, mustard, salt and pepper.

While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Panzanella Salad

Yield: Serves 10

 

 

 

 

 

 

Ingredients

3 tablespoons good olive oil
1 small French bread or baguette, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Procedure

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

 

1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

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