SALAD RECIPES: Tuscan Kale Salad . . . Arugula-Chicken Salad

Tuscan Kale Salad

GRILLED CARROTS:

Salt

4 baby carrots, peeled

1 tablespoon extra-virgin olive oil

Pepper

¼ teaspoon coarsely chopped oregano

1 teaspoon balsamic vinegar

In a small pot of salted, boiling water, blanch the carrots just until tender, 1 to 2 minutes. Remove and shock the carrots in a bowl of ice water to stop the cooking process, then drain and split lengthwise.

Toss the carrots in a bowl with the olive oil, Z, teaspoon salt, Z, teaspoon pepper, oregano and vinegar.

On a grill heated over medium-high heat, grill the carrots for grill marks and to warm through, 2 to 3 minutes. Remove from heat and set aside in a warm place.

SALAD:

Juice of ½ lemon

Juice of ¼ orange

¼ teaspoon finely chopped shallots

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt, pepper

1 bunch Tuscan kale, stems removed and julienned

Grilled carrots

In a large bowl, whisk together the lemon and orange juice, shallots, vinegar, oil and a pinch each of salt and pepper. Toss in the kale, gently rubbing the dressing into the kale (the rubbing will soften the kale slightly).

Plate the salad, garnishing each serving with grilled carrots. Take any remaining dressing from the bottom of the bowl and pour over the carrots and salad. Serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per 2-tablespoon serving: 188 calories, 4 grams protein, 14 grams carbohydrates, 3 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 2 grams sugar, 131 milligrams sodium.

Arugula-Chicken Salad

FOR BALSAMIC-CHERRY REDUCTION:

1 cup pitted sweet cherries

¼ cup balsamic vinegar

¾ teaspoon salt

1 tablespoon olive oil

FOR DRESSING:

¼ cup lemon juice

¾ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

FOR SALAD:

6 heaping cups of arugula

1 to 2 cooked chicken breasts, sliced

About 8 ounces brie cheese

8 crostini (see note)

Combine cherries, balsamic vinegar, salt and olive oil in a large saucepan over medium heat. Cook, stirring, for about 10 minutes, until the cherries are softened and vinegar is syrupy and sweet. Set aside.

In a large bowl, whisk the lemon juice, olive oil, salt and pepper. Toss the salad greens with about ¾ cup of the dressing. (Reserve the rest to pass at the table.)

Divide the dressed arugula among four plates. Top with slices of chicken. Drizzle some of the balsamic-cherry reduction on top of each salad.

Spread brie on crostini, place 2 crostini on each salad, and serve.

Yield: Serves 4.

Note: To make crostini, brush baguette slices with olive oil and bake in a 350-degree oven until light golden brown, about 10 minutes.

Creamy Mustard Dressing

2 hard-cooked eggs, mashed with a fork while still warm

½ teaspoon salt

1½ teaspoons sugar

1 tablespoon coarsely ground black pepper

1 clove garlic, crushed

½ cup virgin olive oil

1 tablespoon Dijon mustard

5 tablespoons heavy cream

¼ cup red wine vinegar

One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute. When blended, whisk until smooth.

Yield: About 1¾ cups.

Approximate nutritional analysis per 2-tablespoon serving: 98 calories, 91 percent of calories from fat, 10 grams fat (2 grams saturated), 34 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 100 milligrams sodium, trace dietary fiber.

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