The Sexy Forever Recipe Bible (21 page)

ROQUEFORT DRESSING

4 ounces crumbled blue cheese, preferably Roquefort

¾ cup sour cream

1 tablespoon red wine vinegar

Sea salt and freshly ground black pepper

1 head iceberg lettuce

1 pint cherry tomatoes

Combine the dressing ingredients in a food processor and blend until well mixed, or blend the ingredients in a bowl with a whisk. If the dressing is too thick for your liking, add more vinegar until you reach the desired consistency. (Makes 1½ cups.)

Cut the lettuce into 6 large wedges and place on serving plates. Add a generous amount of roquefort dressing and cracked black pepper. Garnish with tomatoes.

SERVES 6

chopped raw zucchini and parmesan salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 pounds slender zucchini (up to 1½ inches in diameter)

1 pound Boston lettuce

3 to 4 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, or more to taste

Sea salt and freshly ground black pepper

A 4-ounce wedge Parmesan cheese

Trim the ends off the zucchini. Slice into ¼-inch pieces, then coarsely chop into bite-size pieces and set aside.

Wash and dry the lettuce leaves, discarding any imperfect ones.

In a salad bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste until well combined. Add the zucchini and toss until well coated.

Using a sharp knife or cheese shaver, cut long, paper-thin slices of Parmesan. Place over the top of the zucchini.

Divide the lettuce among six serving plates. Spoon the chopped and seasoned zucchini on top of the lettuce. Garnish with a few extra shavings of Parmesan. Season with additional salt and pepper and serve immediately.

SERVES 6

zucchini carpaccio

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 medium zucchini

3 bunches arugula

1⁄3 cup extra virgin olive oil

2 lemons

Sea salt and freshly ground black pepper

Shavings of Parmesan cheese

Slice the zucchini lengthwise as thin as possible using a mandoline or vegetable peeler. Rinse and dry the arugula and place into a bowl. Drizzle a little of the olive oil over the arugula, then squeeze the juice of 1 lemon on top. Toss with salt and pepper. Arrange the arugula on six plates.

Place the raw zucchini slices in a single layer over the arugula to cover it completely. Drizzle the zucchini with a little more olive oil and the juice from the remaining lemon. Sprinkle with salt and pepper, then top with Parmesan cheese.

SERVES 6

tricolore salad with balsamic vinaigrette

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2