Salad

Cold Conch Salad

The Queen Conch (Strombus gigas) is a prized marine creature both for its beautiful shell and its sweet meat. While conch is truly one of the island's seafood delicacies, if it is not carefully prepared it can be tough and tasteless. Here is a good way, although a bit time consuming, to prepare conch for this delicious salad.

Yield: 24 servings

Nutrition: 144 calories, 0 grams fat, 61 milligrams cholesterol and

465 milligrams sodium per serving.

Ingredients:

5 pounds cleaned conch, cooked and diced
3 medium tomatoes, diced
3 medium cucumbers, peeled and diced
2 red onions, finely chopped
¼ cup lime juice
Juice of 2 fresh oranges
2 teaspoon ground pepper
3 teaspoon salt
1 red bell pepper  diced
1 green bell pepper diced
3 garlic, chopped

Instructions

Combine all ingredients in a large mixing bowl, preferably while the conch is still warm, and mix well. Refrigerate salad for at least an hour. Serve chilled

Festive Citrus Salad

Yields: 8 servings

Ingredients: 3 small grapefruit, peeled 3 oranges, peeled ½ tsp. salt 1 medium cucumber, thinly sliced sunflower seed (or any nuts of your choice) 2 avocados, seeded, peeled, and sliced lettuce  range cup  2/3 cup wine vinegar 1/3 cup sugar 1 small onion, thinly sliced and separated into rings

Instructions

Section grapefruit and oranges over a small bowl to catch cups; reserve cups. In a large bowl combine citrus sections, cucumber, onion, and avocado slices. 

Measure reserved fruit cups; add orange cup to make 1 cup. Combine cup mixture, vinegar, sugar, salt, and ¼ teaspoon pepper; pour over fruit. 

Cover and marinate in refrigerator for 2 to 3 hours. At serving time, mix in nuts and stir until coated. Then use a slotted spoon to remove fruit from marinade. Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.

Green Banana Salad

Yield: 4 to 6 servings

Ingredients:

2 lbs. green bananas
½ cup sliced pimento-stuffed green olives
4 cloves garlic, crushed
2 onions, sliced
1 bay leaf
½ cup olive oil
¼ cup vinegar
Squeeze of lime juice
Salt and black pepper to taste

Garnish: lettuce, tomato, avocado, carrot sticks, red pepper strips and broccoli florets

Ingredients

Cut ends from green bananas and slit peel lengthwise; keep peel on. 

Boil bananas 15 to 20 minutes until soft yet still firm. Drain bananas and place in a pan of icy water. 

Peel bananas and cut into 1-inch rounds. Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a bowl. Add bananas and toss to coat well. 

Serve on lettuce-lined plates, garnished with tomato, avocado, carrot sticks, red pepper strips, and broccoli florets.

Kidney Bean Salad 

Serves 6 

Ingredients

3 c. cooked kidney beans 
2 onions, chopped (or chives) 
1/3 c. mayonnaise
 1/2 cucumber, sliced 
1/2 tsp. strong mustard
 3/4 c. chopped celery 
1/2 tsp. Others. 
salt and pepper
4 hard boiled eggs 

Instructions

Mix all ingredients except for kidney beans and hard boiled eggs with mayonnaise. Then When mixed well, add beans and eggs. Mix well. Cover, chill overnight.

Variation 
Instead of mayonnaise, add kidney beans to the mixture
Following:
1/2 c. oil 1/2 clove garlic -1, crushed
3 Tbs. chopped chives 3 Tbs. chopped parsley
1/2 c. wine vinegar capers, basil, tarragon, cayenne, Tabasco and salt to taste

Chill at least 4 to 5 hours.

Kenscoff Salad 

sweet potatoes, cooked, peeled, quartered
sliced ​​hard-boiled eggs
cucumbers, cut into quarters, seeded, salted and allowed to drain
tomatoes, peeled, seeded and sliced nasturtium blossoms
mayonnaise

Arrange all ingredients artistically was serving platter. Just before serving, pour over the ingredient a few tablespoonfuls of vinaigrette sauce

Dressing:
3 Tbs. oil salt, pepper to taste
1 Tbs. vinegar mustard to taste

parsley, chopped

Salade de crevettes/Prawn Salad

INGREDIENTS

11 oz of rice de riz
11 oz of cooked and peeled prawns
1 can of tuna in oil 
2 boiled eggs 
1 onion, diced 
8 cherry tomatoes 
1/2 red bell pepper 
1/2 green pepper 
Salt and pepper 

The sauce: 
Juice of 1/2 lemon 
1 teaspoon of mustard 
2 Tbsp. mayonnaise 
1 Tbsp. of vinegar 
4 Tbs. oil soup 
Salt and pepper

INSTRUCTION


1. Put the rice in a saucepan, cover with salted water, bring to boil and reduce heat and cook until the water absorption, pass them under cold water, drain them in a colander.  

2. Wash and seed the peppers and cut them into thin strips. 

3. Wash the cherry tomatoes and cut them into 4. 

4. In a bowl, mix the vinegar, lemon juice, mustard, oil and mayonnaise. Add Salt and pepper to taste.

5. In a bowl, combine the cold rice, cherry tomatoes, drained tuna, onion, drained corn and pepper strips, add the sauce and mix well. 

6. Serve the salad on a platter and garnish with boiled eggs and the prawns.

Tomato Salad

Peel desired number of tomatoes. This can be done easily by plunging each tomato in boiling water, then into iced water for a few seconds. Peel tomatoes. 

If they have a lot of seeds and liquid, press them out. Slice and sprinkle with salt and pinch of sugar (optional).

Drain after half an hour and season with vinaigrette, parsley and chopped shallots. Chill.

Bean Salad 

Ingredients

4 Tbs. olive oil
1 - 2 c. cooked kidney beans
1 large onion, sliced ​​thin
1 hard-boiled egg, chopped
salt and freshly ground pepper (to taste)
1 lb. green beans, cut in half, cooked and cooled
Parmesan cheese, grated (or substitute Swiss)
 1 clove garlic, finely chopped or put through garlic press

Instructions

Place green beans and kidney beans in bowl wide. Combine olive oil, onion, garlic, parsley, salt and pepper. For over beans and mix lightly, cover and chill in the refrigerator. Serve on lettuce and sprinkle with chopped egg and cheese.

Mountain Salad 

Ingredients

3 hard-boiled eggs
1 mirliton/chayote
2 large carrots
1 c of peas
2 large potatoes
1 c string beans
1/2 c. bean sprouts
2 medium beets
2 Tbs. chopped celery leaves
2 Tbs. chopped parsley
3 Tbs. mayonnaise
1 small turnip
1 Tbs. vinegar
1 small zucchini

Boil and peel mirliton, carrots, potatoes, beets, turnip and zucchini. 

Boil peas and string beans. Cut cooked vegetables into 1/2 inch cubes; cube eggs; add peas and string beans. 

Mix with parsley, celery leaves, mayonnaise and vinegar. Add salt and pepper to taste.

Green Lettuce Salad 

Serves 4-6

Ingredients

head lettuce
1/4 tsp. salt
1 clove garlic, sliced
​​freshly ground pepper
2 Tbs. salad oil
1 Tbs. minced parsley
1 Tbs. wine vinegar 1 tsp. lime juice

Instruction 

Wash, drain, and thoroughly dry the lettuce. Rub a salad bowl with garlic and add the other ingredients to the bowl. Mix well with salad spoon.

Crisscross salad fork and spoon in salad bowl to keep lettuce from dressing Until ready to serve. With hands, tear lettuce leaves and place over top of salad fork and spoon.

Just before serving, toss thoroughly.

Holiday Vegetable Toss 

Serves 6

Ingredients

1 c. shell macaroni 
1/4 c. chopped green onion 
1 c. broccoli flowerets 
1 tomato, seeded, chopped 
1/2 c. cauliflower flowerets 
1 c. sunflower seeds (optional) 
1/2 c. sliced ​​mushrooms
1/3 c. salad dressing 
1/2 c. shredded carrots
1 med. avocado, peeled, sliced 
1/2 c. sliced ​​pitted ripe olives
4-6 artichoke hearts cooked and drained 

Cook macaroni; drain; rinse with cold water; and drain well again. 

In a bowl combine all ingredients wide except for the avocado, tomato, and sunflower seeds.

Toss with salad dressing.

Cover and chill several hours. At serving time, toss vegetable mixture with avocado, tomato and sunflower seeds.

Festive Citrus Salad 

Serves 8

Ingredients

3 small grapefruit, peeled orange juice
3 oranges, peeled
2/3 c. wine vinegar
1/2 tsp.
salt 1/3 c. sugar
1 medium cucumber, thinly sliced ​​sunflower seed (or Any nuts of your choice)
2 avocados, seeded, peeled, and sliced
​​1 sm. onion, thinly sliced ​​and separated into rings
lettuce

Instructions

Section grapefruit and oranges over a small bowl to catch juices; reserve juices. In a wide bowl combines citrus sections, cucumber, onion, and avocado slices.

Measure reserved fruit juices; add orange juice to make 1 cup. Combine juice mixture, vinegar, sugar, salt, and 1/4 teaspoon freshly ground pepper; pour over fruit.

Cover and marinate in refrigerator for 2 to 3 hours. At serving time, mix in nuts and stir until coated. Then use a slotted spoon to remove fruit from marinade.

Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.

fruit Salad 

2 oranges
4 slices pineapple diced
3 bananas
1/2 c. raspberries
1/2 c. melon balls
24 roasted nuts
1/2 c. strawberries

Combine all ingredients. Mix the ingredients together and pour following over the fruit:

1/4 c. pineapple juice
1/4 c. lime juice
1 c. sweetened condensed milk beaten with 2 eggs beaten
Top with grated coconut (optional)

Heart Of Palm Salad 

Ingredients

heart of palm
chopped parsley
lettuce
paprika
stuffed olives
Vinaigrette
green pepper rings

Cut the heart of palm lengthwise into strips and place on lettuce. Garnish with olives and green pepper rings. Sprinkle top with parsley and paprika. Pour vinaigrette over salad before serving.

Chayote Salad/Salade de Mirliton  

Ingredients

6 chayotes/mirlitons

1/2 tsp. mustard

1/4 tsp. salt

1/4 tsp black pepper

1/4 cup oil

Boil and cube chayotes.  Mix the rest of ingredients and pour over cubed chayote.  Place in refrigerator for about 1 hour.  Serve over lettuce.

serves 6

SALADE RUSSE

Ingredients

3/4 pound potatoes

2 large beets, roasted

2 carrots

1/2 small red onion, minced
2 tablespoons minced scallion

2 tablespoons Champagne vinegar or sherry vinegar

Salt to taste

2 teaspoons Dijon mustard

1/4 cup extra virgin olive oil

1/4 cup Mayonaise

Freshly ground pepper

1 small can of sweet peas

Instructions

Place potatoes, beets and carrots in a large pot with enough water to cover by several inches add salt to taste.

Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes, beets and carrots are tender when pierced with a knife, about 25 minutes for potatoes and less for carrots and more for the beets. Drain into a colander.

Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.

Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the mayonnaise. Add the peas to the potatoes and toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

POTATO SALAD

Ingredients

4 potatoes

1 carrot

2 1/4 teaspoons salt

1/2 cup of sweet peas (frozen and thawed, or canned)

1/2 onion, minced

1/3 cup red bell pepper, diced

1/3 cup green bell pepper, diced

Half an apple

1 tablespoon of apple cider vinegar

2 tablespoons mayonnaise

1/4 teaspoon black pepper

Olive oil

salt (optional)

Instructions

Place potatoes and carrots in a large pot with enough water to cover by several inches add salt to taste. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes and carrots are tender when pierced with a knife, about 25 minutes.

Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.  Drizzle with vinegar; set aside.

Take out the carrots, apple then peel and dice and add to potato.

In a bowl, place cubed potatoes, carrots, sweet peas, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste.

SWEET POTATO SALAD

Ingredients

2 large sweet potatoes (about 1.25 pounds)

2 tbsp. light mayonnaise

1 tbsp. Dijon mustard

½ tsp. salt

¼ tsp. coarsely ground black pepper

2 large celery stalks, coarsely chopped (about 3⁄4 cup)

½ cup thinly sliced red bell pepper

½ cup coarsely chopped fresh pineapple

¼ cup pecans, toasted and coarsely chopped

1 small green onion, thinly sliced (about 2 tbsp.)

Chopped parsley, for garnish

Instruction

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes.

Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and Peel off skin and cut into ¾-inch chunks while still hot. Drizzle with vinegar; set aside.  Using a fork, prick sweet potatoes in several places.

Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended. Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated.

Sprinkle with chopped parsley. Serves: 4.

GREEN BEAN SALAD

Ingredients

2 lb trimmed green beans

½ scotch bonnet pepper, seeded and washed

2 garlic cloves, peeled

3 tablespoon vegetable oil

1 teaspoon ground black pepper

2 chicken bouillon cubes, crushed

1 tsp tabasco sauce

1 tsp salt

3 tablespoon of vegetable oil

Bring 7 cups of water to boil.  Add beans, pepper and garlic.  When boiling restarts, reduce heat to medium, cover, and boil until the beans are just tender, about 5 to 7 minutes.  

Drain carefully.  Remove garlic cloves and mash them with the back of a spoon to form a smooth paste.  Set aside.

Heat oil over high setting in a 4-quart pan.  Add cooked mashed garlic, beans, salt, pepper bouillon cubes, scotch bonnet, and Tabasco sauce.  Sauté for about one minute.  Discard pepper.  

Serve hot.

Serve 8 to 10 

AVOCADO SALAD WITH SHRIMP AND CRAB

Ingredients

½ pound medium shrimp

¼ cup vegetable oil

½ pound fresch crab meat

½ cup sliced shallots

1 teaspoon granulated garlic

½ teaspoon finely ground black pepper

3 tablespoons apple cider vinegar

¾ teaspoon salt

1 scoth bonnet pepper, seeded and washed

½ teaspoon prepared yellow mustard

1 cup cubed boiled white name root (yam) or boiled cassava (1/2 inch cubes)

3 Florida avocados, halved lengthwise, pitted and sprinkled with lime juice.

Instructions

Quickly blanch shrimp in 4 cups of foiling water for 1 minute in a 3-quart heavy pan.  Drain. Discard water or reserve it for another use.  Peel and devein shrimp.  Discard shells.  Cut each shrimp crosswise into 3 to 4 pieces.  Heat 2 tablespoons oil over medium heat in the same pan.  Add shrimp and crab and sauté for 3 minute.  Add half of the shallots, half of the granulated garlic, half the black pepper, 1 tablespoon vinegar and ½ teaspoon of salt and sauté for 3 additional minutes.  Remove from heat.  Keep hot.

Put remaining oil, remaining shallots, remaining garlic, remaining black pepper, remaining vinegar, remaining salt, pepper and mustard in a jar. Cover jar with lid and screw tightly.  Shake jar until dressing thickens about 15 to 30 seconds.  Pour into shrimp –crab mixture and mix well.   Thoroughly mix in the cubed yam.  Season with additional salt and black pepper if necessary.  Put avocado halves on a serving plate, poke a few holes in the flesh with a fork. Remove and discard pepper, then fill avocado halves with the shrimp-crab mixture.  Serve immediately with small spoons).

Serve 6

Wash pepper, cut it in half and remove seeds and membranes.  Then rub it gently under fresh running water for 15 seconds.

Note

Florida avocado (also called choquette) whenever possible.  It has a smooth skin.  And it is a lot bigger and tastier than California avocados.  If you are using California avocados you will need six avocados instead of three.  Be sure not to use overripe avocados.  Cut avocado in half lengthwise, then remove the pit. Learn how to remove the avocado pit in the glossary of this book. 

VEGETABLES MEDLEY

Ingredients

For 2 people

Ingredients 

1 Carrot

1 Chayote

1 Turnip 

1 Zucchini 

Olive oil 

Salt

Pepper

Instructions

Cut the vegetables carrots, turnips, zucchini, the chayote in small dice or julienned. 

In a saucepan boil all the vegetables in salted water for fifteen minutes. 

Then arrange them on a plate by adding a dressing of olive oil salt pepper garlic parsley.

Exotic Salad

Ingredients :

8 langoustines
1 grapefruit
1 avocado
4 tomatoes farms
1 small can of corn
juice of 1 lime
1 large tbsp. A chopped parsley mayonnaise :
1 egg yolk
1 large tbsp. mustard
olive oil
salt and pepper

Cooking Instructions:
Cook the langoustines for 15 minutes broth. Drain and let cool.

Meanwhile , wash the tomatoes , cut the top and scoop out with a spoon . Reserve the flesh.

Cut the avocado in half , remove the cores and cut the flesh into cubes. Sprinkle with lemon juice to prevent them from darkening. Peel the grapefruit, cut it into quarters, remove the white membrane and cut into pieces.

Shell the langoustines and rinse corn. Make mayonnaise and draw - in the equivalent of a half cup. Add the grapefruit pieces , prawns , meat tomato, corn, diced avocado and chopped parsley . Mix everything .

Fill the tomatoes with this mixture. Serve well chilled .

Salade de Papayes/Papaya Salad

 Ingredients

1 small green papaya (young) about ½ lb 1.1/3 Tbsp. de vinaigre 1 tsp. salt water bell peperparsley Vinaigrette (vinegar, garlic, salt & pepper, diced onions, lime…)

Instructions

Peel the papaya and remove seeds (they are normally white when the papaya is young) and grate, let it soak in vinegar, salt and water for ½ an hour.

Take out the papaya and with your hand press the papaya to remove excess water. 

Place the papaya into a plate and add the pepper and parsley. 

Serve with the vinaigrette