Gondola Salad & Warm Poppyseed-Rosemary Dressing

By: Chef Karel Anne Tieszen Email
By: Chef Karel Anne Tieszen Email

Gondola Salad
Serving Size : 6

6 whole cucumbers -- 6-8 inches long
2 cups green bell pepper -- 1/4 inch dice
1 1/2 cups fresh corn -- cut from cob
1/2 cup red bell pepper -- 1/4 inch dice
1 1/2 cups mango -- 1/4 inch dice
3/4 cup cucumber -- (*see step 1)
3 cups radicchio -- shredded

1. Rinse cucumbers. Peel the green skin lengthwise from the front one-third of the cucumber. Being careful not to cut through the whole vegetable, make a one inch horizontal slice through the skinned section, about 3/4 inch to one inch from the top. On each side, cut down into a "V" pattern, meeting about 3/4 inch to 1 inch from the opposite end. Remove the cucumber section and all internal seeds. This will resemble an open canoe. Reserve the white section of the cucumber for step 3.

2. Combine corn and peppers in a large bowl.

3. Using the removed, white, seeded sections of cucumber, cut into 1/4 inch slices and dice. Reserve excess for use in another recipe. Combine mango and cucumber in a small bowl.

4. After the addition of the herbs and while the Rosemary-Poppyseed dressing is still hot, pour the bowl of peppers and corn into the dressing. Stir gently to coat for about two minutes to remove the raw bell pepper taste.

5. Turn all chopped ingredients and dressing into a large bowl and toss to coat.

6. Place the empty cucumber gondolas in the center of each plate. Dividing the vegetable mixture evenly among the plates, fill the gondolas using a slotted spoon.

7. Add the shredded radicchio into the remaining dressing and toss lightly to coat. Spoon dressed radicchio on each side of the 'boats' to keep them upright. Serve immediately while the dressing is still warm.
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Per Serving: 122 Calories; 1g Fat (7.3% calories from fat); 4g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.

Warm Poppyseed-Rosemary Dressing
Serving Size : 12

1/3 cup sugar
1/4 cup rice wine vinegar
1/2 teaspoon salt
1 Tablespoon cocktail onions -- juice only

1/2 teaspoon dry mustard
1/2 cup vegetable oil
1 Tablespoon poppy seeds
1 Tablespoon fresh rosemary -- chopped

1. In a medium saucepan, stir together sugar, vinegar, salt, onion juice, and dry mustard. Gently simmer over low heat until the sugar dissolves.

2. Adding oil in a slow stream, whisk into the warm mixture until all oil is emulsified. Mixture will start to foam heavily if the heat is too high. Remove from heat momentarily, if necessary.

3. When all the oil is incorporated, add the poppy seeds and rosemary. Stir.
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Per Serving: 107 Calories; 9g Fat (77.3% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 98mg Sodium

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