Tomato Avocado Salad

With Honey-Dijon Vinaigrette

Serves 4 people

Dressing Recipe

3\4 cup Canola Oil

1\3 cup Red Wine Vinegar

5 tsp. Dijon Mustard

1 tbs. Honey

2 tbs. finely chopped Fresh Basil

½ tsp. minced Garlic

In a large bowl combine all the ingredients except oil. Using a whisk stir the ingredients together. To steady the bowl you can either use a twisted tea towel in the shaped as a doughnut to place the bowl in or simply rest bowl on a pot to prevent from moving. Slowly pour in the oil in a steady thin stream while whisking rapidly until all oil has been poured in bowl. You should have a creamy emulsified dressing. Season to taste & set aside.

Salad Recipe

1 pint Cherry Tomatoes - halved

1 English Cucumber - halved length wise & sliced thinly width wise

180-200 grams of Feta Cheese

2 ripe Avocados

1 Red Bell Pepper. Pith removed & sliced into thin rings

20 Kalamata Olives

Cut the very top of the Red Bell Pepper off & using the tip of your Knife remove the pith & seeds. Slice into thin rings. In a bowl toss the tomatoes, cucumbers & crumble 3/4 of Feta Cheese. Add enough dressing to coat the salad reserving 3 to 4 tbs. To assemble, place 4 cold salad plates on a counter. Place 3 pepper rings in a triangle shape on each plate. Equally portion the salad in the centre of each plate. Take the Avocados & cut in half. Note: treat the avocado like a peach as there is a large pit in the centre. To remove the pit from the avocado, hit the pit with the tip of your knife & twist . The pit will stick to the knife and come out clean. Using a soup spoon, scoop out the avocado from the skin, keeping the whole half intact. Thinly slice the avocado & fan it by gently pressing down on it with the side of your chef knife. Using our chef knife on it's side gently scoop up the fanned out avocado and place on top the salad. Drizzle some of the extra dressing over the avocado and crumble the remaining feta cheese over top. Garnish with the Kalamata olives on each plate and serve.

Marinated Olives

for antipasto platters

Yeild: 3 cups

Ingredients:

2 tbsp Olive oil

6 Garlic cloves slivered

6 Sprigs of thyme

3 cups Black olives

4 Strips of orange zest

Half of an orange cut into 1/3's and sliced thin

Method:

Preheat oven to 400 degrees. In a large saute pan heat the oil and cook garlic until slightly brown, then add the thyme and let sizzle or 30 seconds. Using a peeler get nice wide strips of orange zest, and add it to the pan. Add olives, and oranges and cook for 2 min. Place in the oven at 400 degrees and cook for 8 min. Serve warm

Proscuitto Chicken

Yield: Serves 4

Ingredients:

4 boneless Chicken breast ( approx. 5 oz. )

12 Small Sage Leaves

12 shaved Proscuitto slices about 4-5" inches in length

Sprinkle Cracked Pepper

1 cup Flour

1 cup Grated Parmesan

2 large Eggs Beaten

Method:

• In a bowl combine the flour & cheese, & mix well. Place in a large bowl. Take the beaten eggs & place in a bowl next to the flour-cheese mixture.
• Take the chicken & cut in half width wise. Place the tapered piece off to the side & butterfly the thicker piece. You should end up with 3 equal pieces. Place the chicken in between plastic wrap & lightly pound thin with a mallet.
• Season chicken with the pepper. Do not salt. Place a small sage leaf on each piece. Then take the proscuitto and wrap it around the edges of the chicken.
• Using a large fry pan on medium heat add 1/2 cup of canola oil and heat.
• Dip the chicken pieces in the beaten egg bowl and then place in the flour and cheese mixture and bread whole piece of chicken by lightly pressing down on the chicken. Place the chicken on a baking sheet.
• Place the chicken in the hot pan and lightly brown on each side for about 2 - 3 minutes per side. Once cooked , place on a clean baking sheet lined with paper towel to drain.
• Serve hot. Is a great accompaniment with Caesar Salad or a Fresh Tomato Salad.

Salsa Verde

To accompany Fish, Chicken or Steak

YIELD: 2 cups

Ingredients:

Method: