Recipes for Bathing Suit Season

Salad with Tonnato Sauce

Tuna Vinaigrette:

01 can of Tuna or Sardines

02 Anchovies

03 tablespoons of Capers

Salt and Pepper to taste

01 tablespoon of Red Wine Vinegar

03 tablespoons of Extra Virgin Olive Oil

In a blender, beat all of the above ingredients together, except 2 tablespoons of capers. Reserve those for the salad. Adjust the flavors to your taste by adding more salt, vinegar, or oil if you think it needs it.

Build a green salad with hard boiled eggs, the capers, and chopped celery (optional). Add the tuna vinaigrette.

 This sauce also works great over boiled potatoes (always cook the potatoes in a vegetable or chicken broth for extra flavor), chopped scallions, and chopped celery.


Green Salad with Curry Vinaigrette

Boston Lettuce or any other green of your choice

For the Vinaigrette:

01 tablespoon of Sweet Curry from Penzey’s spices (it is not hot, just flavorful)

01 teaspoon of Mustard (Amora Douce or Edmond Fallot are my favorites)

01 tablespoon Cider Vinegar

01 teaspoon of Honey

Salt and Pepper

03 tablespoons of Extra Virgin Olive Oil

Mix it well with a whisk and taste to adjust the flavors, you can always add a little more of an ingredient that you like. When you use it in your salad remember that one tablespoon of dressing is about 120

calories. If you toss it well enough 1 tablespoon should be more than enough. Well dried leaves hold onto the dressing better so less will go further.

Lentils with Mango Vinegar Sauce

01 or 02 cups of Lentils de Puy (green lentils) cooked

Cook your lentils by covering them with chicken or vegetable stock, 1 bay leaf and 2 whole garlic cloves. Add salt and pepper at the end. Remove the bayleaf and the two garlic cloves. Do not let them get too mushy.

Mango Vinaigrette:

01 tablespoon of Cider Vinegar

Salt and Pepper

02 big slices of ripe Mango (you can use frozen)

03 tablespoons of Extra Virgin Olive Oil

Mix it all in a blender and add it to the lentils. You can add chopped scallions, hard boiled eggs, celery and raisins. It is a delicious and hearty salad and it holds well in the fridge for a couple days.


Avenue King Crab salad

This salad was inspired by the one served at the posh L’Avenue Restaurant in Paris Rive Droite.

Bibb Lettuce to form the cups, to be filled with either cooked king crab or crab.

King Crab, seasoned with the following vinaigrette:

02 tablespoons of Ponzu Sauce

01 teaspoon of Soy Sauce

01 tablespoon of Sesame Oil

01 tablespoon of Olive Oil

Mix it all together and fill the cups. Just before serving, add a splash of fresh lime juice to each cup.