The Sexy Forever Recipe Bible (24 page)

3 heads radicchio, leaves separated

3 Belgian endive, leaves separated

8 ounces Stilton cheese, crumbled

Balsamic Vinaigrette

1 cup toasted walnuts (for Level 1 and Level 2)

Arrange 3 radicchio leaves on each serving plate. Fan 4 or 5 endive leaves in a pretty pattern. Crumble the Stilton on top.

Drizzle the vinaigrette over the salads. Garnish with walnuts, if using.

SERVES 8

maytag blue cheese and roasted vegetable salad

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

1 medium Bermuda onion

1 head garlic

1 large yellow bell pepper

1 large red bell pepper

2 ripe medium tomatoes

2 heads Bibb lettuce (about 1 pound), washed, dried, and torn into pieces

¾ cup
Herb Vinaigrette

4 ounces crumbled Maytag blue cheese

Preheat the oven to 350°F.

Rub a 9 × 12-inch baking dish with 1 tablespoon of the olive oil. Cut the onion and garlic in half (around the equator or the middle) and drizzle each half with the remaining olive oil. Place the onion, garlic, peppers, and tomatoes in the pan. Reduce the heat to 300°F and roast the vegetables for 1 hour, until vegetables are browned.

Remove the baking dish from the oven. Quickly cover with a baking sheet to “steam” the vegetables, setting them aside for 15 minutes. Peel the skin off and remove the seeds from the peppers and tomatoes.

Toss the lettuce with the vinaigrette. Arrange on four large salad plates. Slice the onion and divide among the salads. Coarsely chop the peppers and tomatoes, and divide among the salads. Squeeze the roasted garlic cloves from their skins (at least 3 cloves per salad) and spread over the peppers and onion. Divide the cheese and crumble over each salad. Pour a little of the juice from the bottom of the baking pan over the cheese, and serve.

SERVES 4

lamb’s lettuce salad with warmed goat cheese

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 cup extra virgin olive oil

2 garlic cloves, crushed

Sea salt and freshly ground black pepper

12 fresh basil leaves

Twelve 1-inch-thick slices mild goat cheese

½ cup freshly grated Romano cheese

1 pound mâche

¾ cup
Herb Vinaigrette

In a mixing cup, combine the oil, garlic, salt and pepper to taste, and basil. Place the goat cheese in a shallow dish and pour the oil over it. Let marinate for at least 1 hour, basting frequently.

Preheat the oven to 450°F. Remove the cheese from the oil, reserving the oil for the vinaigrette. Coat the goat cheese with the grated romano on both sides and place on a baking sheet. Bake for 6 to 10 minutes, until the cheese begins to bubble.

Toss the mâche with the vinaigrette and arrange on six plates. Place 2 slices of warmed goat cheese on each plate and serve immediately.

SERVES 6

chanterelle salad with creamy parmesan dressing

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SALAD

½ pound arugula

3 Belgian endive, chopped

1 Roma (plum) tomato, chopped

½ red onion, thinly sliced

1 tablespoon olive oil

3 ounces fresh chanterelle mushrooms

Shavings of Parmesan cheese

CREAMY PARMESAN DRESSING

1 large egg

1½ tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon anchovy paste (optional)

1 tablespoon minced garlic

1 tablespoon Worcestershire sauce (see
Note
)

1 tablespoon red wine vinegar

1 teaspoon hot pepper sauce

1½ tablespoons fresh lemon juice

Sea salt and freshly ground black pepper

1½ teaspoons extra virgin olive oil

3 tablespoons freshly grated Parmesan cheese

For the salad:
Combine the arugula, endive, tomato, and onion in a large salad bowl.

Place a skillet over medium-high heat and add the olive oil. Sauté the chanterelle mushrooms for 5 to 7 minutes. Remove from the heat and set aside to cool.

For the dressing:
Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds. Remove with a slotted spoon to cool. When cool enough to touch, crack the egg and place the yolk in a mixing bowl. Discard the white. Add all the remaining dressing ingredients except the oil and Parmesan. Whisk until well combined. Then add the oil and 1½ tablespoons warm water, and whisk until emulsified. Last, stir in the grated cheese.

Add the mushrooms to the salad bowl and toss the salad with the dressing. Garnish with shaved Parmesan cheese. Serve immediately.

SERVES 4

baby spinach salad with vidalia onions, sun-dried tomatoes, and goat cheese

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2