European Stars and Stripes (Newspaper) - May 18, 1990, Darmstadt, Hesse                                Continued from Page 13 United Stales in recent years. A recipe included below showcases your favorite blend of lettuces and is made Voth slim Vermicelli the recipe is from palate to palate a regional Cookbook published in 1905 by the Junior league and the Albrect Art museum of St. Joseph to. Remember that All greens should be As dry As you can possibly make them when dressed. If you Are Uncertain about a blend of greenery try equal parts of Romaine red Leaf and Roslon lettuce together All torn in similar sized pieces together with a half dozen or so Springs of watercress and a few accents of escarole or endive. Here Are some a or dish salad formulas that highlight the Art form Chicken asparagus sesame salad Ken Horn created the following exotic and Rich cold Chicken salad for East meets a Vest his intercontinental Cookbook published in 1987 by Simon amp schuster sesame paste is available in Many Oriental and health food stores. Horn says yes you can have wine with salad and this one Calls for a vouvray or a Chenin Blanc. A Pound of asparagus sliced diagonally into 2-Inch sections 1 Pound Boneless Chicken breasts Cut into 3-Inch by v4-Inch strips 3 Tablespoons shredded Sun dried tomatoes sesame dressing 1 cup Basil leaves loosely packed 3 Tablespoons finely chopped scallions 2 pickled Sweet red peppers Cut into strips bring a medium size pot of water to a boil Blanch the asparagus and remove with a slotted spoon. Turn off the heat and add the Chicken to water. Cover and Steep for 4 minutes Drain the Chicken and set aside. Toss the Chicken and asparagus with the Sun dried tomatoes and the dressing add the Basil leaves and scallions and toss again top with the peppers and serve. Serves four to six sesame dressing beat one egg Yolk with 1 Teaspoon of Dijon Mustard and dashes of Salt and freshly ground Black Pepper. Add two Teaspoons of finely chopped garlic and 2 Teaspoons of sesame paste and mix Well mix i cup each of Olive and Peanut Oil. Add it in a slow steady Stream to the egg mixture beating continuously until the Oil to fully incorporated Calabrese potato salad europeans Are choosy about the potatoes in their salads. This classic is from Italy and you can use either medium red potatoes or White waxy Quot new Quot potatoes when available a not Idaho or russet. The unusual feature is the creative addition of mint leaves. Serve at room temperature. Re created from the Southern Italy original by Nancy verde Barr for the 1988 edition of the Best of food amp wine by american express publishing. 1 medium red onion sliced paper thin 3 pounds medium red potatoes 1 i Teaspoons Salt freshly ground Pepper v2 cup plus 1 Tablespoon extra Virgin Olive Oil 3 Tablespoons red wine vinegar 1/2 cup finely chopped fresh mint cup finely chopped Parsley put the onion slices in a bowl with cold water to cover and soak for at least one hour changing the water three times. Drain Well and Pat dry. Put the potatoes in a bowl and rinse with cold water until the water runs Clear. Place in a pot of cold salted water to cover bring to a boil and Cook until tender 10 to 12 minutes. Drain Well. Scatter a of the onions Over a serving Platter. Cover with a of the hot potatoes. Season with v2 Teaspoon of the Salt and a generous grinding of the Pepper. Sprinkle with 3 Tablespoons of the Oil 1 Tablespoon of the vinegar and i of the mint and Parsley. Repeat with v2 the remaining onions potatoes and dressing and seasoning ingredients and top with the remainder. Let Cool. Serve the salad at room temperature do not refrigerate. Serves six to eight. Seafood salad with red or Golden Mayonnaise the author Cook Betty Fussel included this elegance in her 1988 volume food in Good season Knopf and it earns Points for its appearance and the use of two of the most attractive garnishes in the Book endive and Avocado. It s All Pink Green Lustrous White and red. If you can to find fresh coriander try about a of a Teaspoon of the powdered in the simmering water. V2 Pound of fresh shrimp in shells a cup fish Stock v4 cup dry White wine Salt and Pepper to taste 2 or 3 sprigs fresh coriander 1 Pound sea scallops 1 Ripe Avocado endive leaves caviar Mayonnaise simmer shrimp for 5 minutes in Stock wine and seasonings. Remove reserving liquid and Cool until you can Peel the shells. In the shrimp liquid simmer the scallops about 4 minutes or until barely done. Remove and Cool. Peel the Avocado and Cut into cubes. Mix with the Searfo Coj and arrange in the Center of a Platter. Place endive leaves around the Center like a Sunburst. Serve with caviar Mayonnaise in a separate bowl. Serves four to eight. So r a variety of greens and vegetables can be used for Cratit Alad making. Ca Viar Mayonnaise blend 1 whole egg with 1 Tablespoon Dijon Mustard in a food processor or blender. Slowly add % cup Olive Oil until mixture thickens. Thin with 1 Tablespoon Lemon juice and fold in the 2 Tablespoons red or Golden caviar. For a tighter Mayonnaise add a Little sour Cream or Yogurt. Yields about 1 cup. Vermicelli salad 4 ounces Vermicelli 1 61/2-Cunce Jar marinated Artichoke hearts 2 Large tomatoes chopped 1 cup fresh mushrooms sliced v2 cup chopped walnuts 2 Tablespoons chopped fresh Parsley a cup vegetable Oil v4 cup red wine vinegar 1 Large garlic Clove minced a Teaspoon Salt a Teaspoon dried whole Basil 14a Teaspoon Pepper lettuce leaves additional fresh Parsley optional Cook Vermicelli according to package directions omitting Salt Drain and set aside. Drain Artichoke hearts reserving a cup marinade chop Artichoke hearts. Combine Vermicelli Artichoke hearts tomatoes mushrooms walnuts and Parsley mix Well and set aside. This Apfl rec 2bu Fite photo 0 Dine reserved marinade Oil vinegar garlic Salt Basil d Pepper in ajar. Cover tightly and shake Vigo sly. Pour Over Vermicelli mixture toss gently. Cover and i thoroughly. Arrange salad on lettuce leaves Belo serving. Garnish with additional Parsley if desired St is six. Spil cd Strawberry salad residing and unusual salad comes from the Bon Magazine anthology favorite restaurant is Knapp publishing 1982. Hes of fresh spinach washed and dried 1 Pii of fresh strawberries of sugar i spoons sesame seeds spoon poppy seeds spoon of minced onion Poon Worcestershire sauce Vitt spoon paprika vegetable Oil cider vinegar vict vice a i Nodi Able i n sit a hid sem be rigs spinach and strawberries attractively on uni serving plates. Place next six ingredients in Ter with the Blade running add Oil and vinegar steady Stream until thoroughly mixed and led. Drizzle on strawberries and spinach and immediately. Is six to eight. Lutting Down on Kitchen time the new York times this is a great time for salads Cool dips and refreshing Light desserts. The recipes that follow Are Low on Kitchen time but High on flavor and interest what s More most of the recipes use ingredients you generally have on hand in the Kitchen. This italian bean and tuna salad is a great meal for those nights when you come Home from work and there s hardly any food in the House. You can use canned Beans for this salad or Cook them yourself. Use whatever fresh herbs you have on hand a Parsley Sage Basil or a combination. Italian bean and tuna salad 1 red onion very thinly sliced 3 to 4 Tablespoons red wine vinegar to taste water 2 cups cooked White Beans or Cranberry Beans 1 can 6v2 ounces water packed tuna drained 2 tomatoes diced 1 garlic Cove minced or put through a press juice of 1 Lemon 3 to 4 Tablespoons chopped fresh Basil or Parsley 1 Teaspoon chopped fresh Sage 2 Tablespoons Olive Oil 1 Tablespoon Plain Low fat Yogurt 1 Tablespoon Capers rinsed Salt and freshly ground Pepper Romaine lettuce optional 2 tomatoes Cut into wedges for Garnish. Toss onion with 2 Tablespoons vinegar and add water to cover. Let soak 30 minutes and Drain. Toss together remaining ingredients including remaining 1 to 2 Tablespoons vinegar except Romaine and Tomato wedges. Line a bowl or Platter with lettuce leaves top with salad and Garnish with Tomato wedges. Sene immediately or chill. Makes 4 Servings. This next salad is a supermarket shopper s Delight. Pick up a package of spinach Tortellini and the rest of the ingredients with a Breeze through the produce aisles. Spinach Tortellini salad Salt. 1 package 9 ounces cheese or meat filled spinach Tortellini fresh or Frozen 1 Small cauliflower 1 to 1 a pounds a cups minced fresh Parsley leaves 1 cup red Cherry tomatoes halved 1 cup yellow or additional 1 cup red Cherry tomatoes halved 2 to 3 Tablespoons chopped walnuts if desired. Walnut Oil dressing 1 Tablespoon White wine vinegar v2 cup Walnut Oil Salt and Pepper. Prepare Walnut Oil dressing whisk vinegar with a Pinch of Salt and freshly ground Pepper in a Small bowl. Whisk in i cup Walnut Oil. Taste and adjust seasoning. Set aside. Bring a Large pot of water to a boil add Salt then pasta. Cook uncovered Over medium High heat stirring occasionally about 7 minutes or until tender Drain rinse gently with cold water and Drain Well. Transfer to a Large bowl. Add Walnut Oil dressing and toss to Combine. Divide cauliflower into Small florets about the size of Tortellini. Add cauliflower to a Large Saucepan of enough boiling salted water to cover generously. Cook uncovered Over High heat about 5 minutes or until Crisp tender. Drain rinse with cold water and Drain Well. Add cauliflower Parsley and tomatoes to bowl of Tortellini toss gently. Taste and adjust seasoning. Salad can be kept covered up to 1 Day in refrigerator. Bring to room temperature before serving taste salad if you would like a stronger Walnut flavor Sprinkle chopped walnuts Over each serving. Makes 2 to 3 main course Servings. \ la i i Puiul salads  be Dull. Experiment with the different ingredients now available at most produce counters. Summer parties mean Cool refreshing dips accompanied by Crisp vegetables try this Light easy dip for your next get together Yogurt Cucumber dip 1 Large Cucumber Salt 3 garlic cloves peeled and minced 2 cups Plain Low fat or non fat Yogurt fresh chopped mint leaves to taste Reserve some leaves for Garnish. Peel seed and chop Cucumber place Cucumber in a colander lightly Sprinkle with sail and let Drain 10 minutes Pat Cucumber dry. Mix Cucumber garlic Yogurt and mint leaves place dip m a serving bowl and Garnish with mint leaves Good to serve with fresh vegetables crackers or Dolmas makes 2vz cups or about 12 Servings. This easy to prepare sherbet tastes Rich but it s actually very Low in lat thanks to the Yogurt the sweetness in the recipe comes from the banana a very Small amount of Honey and the peaches peach Yogurt sherbet 1 Pound 4 to 5 Ripe peaches 1 Small medium Ripe banana 1 cup Plain Low fat Yogurt 1 Tablespoon mild Flavoured Honey Clover or acacia honeys work Well 2 Teaspoons Vanilla freshly grated Nutmeg optional. Blanch poaches in boiling water 20 seconds refresh under cold water and remove skins remove pits and slice Peel and slice banana. Freeze fruit in plastic bags when Frozen solid remove rom Freezer and Pound to break into chunks place Yogurt Honey and Vanilla in a food processor add Frozen fruit. Using the pulse action process until fruit is mashed 1 Hen turn on processor and blend until you have a smooth Purce add Nutmeg if you wish and serve or return mixture to the Freezer until ready to serve. If the mixture freezes solid allow to soften 30 minutes in the refrigerator before serving the sherbet will keep several weeks in the Freezer makes 4 Servings Page 14 the stars and stripes Friday. 18,1990 the stars and stripes a a a Page 15