The Sexy Forever Recipe Bible (30 page)

Two 4-ounce fresh ahi tuna fillets

Sea salt and freshly ground black pepper

1 tablespoon olive oil

2 garlic cloves, thickly sliced

1 small red onion, sliced in rings

8 ounces green beans, trimmed and steamed

1 small celery root, peeled, cubed, and steamed

1 cup
Lemon Tarragon Vinaigrette

1 Roma (plum) tomato, cut into 4 wedges

2 hard-boiled eggs, sliced in half

2 tablespoons finely chopped flat-leaf parsley

Season the tuna with salt and pepper. Heat the oil in a large sauté pan over medium-high heat. Add the garlic. Brown the garlic for 2 to 3 minutes, then add the tuna. Cook the tuna for 3 to 4 minutes on each side. Remove the tuna and garlic from the pan and keep them warm in a 200°F oven. Add the onion rings to the pan, stirring until they wilt.

Toss the beans and celery root in about 2 tablespoons of the vinaigrette. Arrange the dressed vegetables in the centers of two salad plates. Place the tuna and garlic on the vegetables. Drizzle with the vinaigrette, then mound the red onions on top of the tuna. Arrange the tomato wedges and hard-boiled eggs on the side. Sprinkle with chopped parsley and serve.

SERVES 2

warm frisée salad with poached egg and pancetta

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

2 tablespoons extra virgin olive oil

¼ cup diced pancetta

1 head frisée or other hearty lettuce, cut into 1-inch pieces

½ tablespoon sherry vinegar

Sea salt and freshly ground black pepper

2 large eggs

In a large sauté pan over medium heat, place 1 tablespoon of the oil and the pancetta. Cook slowly until rendered and crispy. Add the frisée and toss with the remaining tablespoon of oil. Allow the frisée to wilt slightly. Add the vinegar, salt, and pepper. Remove from the heat and set aside.

In a small saucepan over high heat, boil 3 cups of water. Reduce the heat to a simmer and crack the eggs into the water. Cook for 3 to 4 minutes or until desired doneness.

Put the salad on two plates and place an egg atop each portion. Serve immediately.

SERVES 2

cobb salad

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

1 pound mixed salad greens

¾ cup
Herb Vinaigrette

1 small zucchini, diced

4 bacon strips, cooked until crisp and crumbled

2 large eggs, hard-boiled and diced

1 ripe medium tomato, diced

8 ounces crumbled blue cheese, preferably Maytag or Roquefort

¼ pound smoked turkey breast, diced

2 scallions, white and green parts, thinly sliced

Place the lettuce in a large salad bowl and toss with the vinaigrette.

Arrange the tossed lettuce on four large salad plates. Top the greens with a vertical row of the zucchini, then a row of bacon, diced egg, diced tomato, cheese, turkey, and scallion slices. Or, for a tossed Cobb salad, toss all the ingredients in the salad bowl and serve.

SERVES 4

caesar salad

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

CAESAR DRESSING

4 anchovy fillets

1 teaspoon cracked black peppercorns

1⁄3 cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

1 large egg, preferably pasteurized

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon pureed garlic

2 teaspoons dry mustard

1 teaspoon celery salt

3 dashes Tabasco sauce

3 dashes Worcestershire sauce (see
Note
)

2 medium heads romaine lettuce, or 4 hearts of romaine

Shavings of Parmesan cheese, for garnish

For the dressing:
Combine the anchovies, black pepper, and olive oil in a mixing cup or blender jar. Using a hand mixer (or the blender), puree until very smooth, 1 to 2 minutes. Add the Parmesan and blend briefly to combine.

Bring a small saucepan of water to a boil. Place the egg on a slotted spoon and lower it into the boiling water. Cook for 1½ minutes, remove, and reserve.

Place the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture. Crack open the egg and spoon the contents (including the parts that are uncooked) into the bowl. Whisk until well combined. (The dressing may be refrigerated at this stage.)

For the salad:
Wash and dry the lettuce. Arrange the lettuce spears on serving plates and drizzle the dressing over the top. Garnish with shaved Parmesan, and serve.

SERVES 6

parmesan bowls with caesar salad

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

1½ cups freshly grated Parmesan cheese

Caesar Salad

For the Parmesan bowls:
Set out four small soup bowls or four small “jelly jar” style glasses. Turn the soup bowls or glasses upside down on the counter.

Place an 8-inch nonstick skillet on medium heat.

Sprinkle one-fourth of the cheese into the skillet and quickly spread it around until it is evenly dispersed. When the cheese starts to bubble, about 3 minutes, gently lift with a nonstick spatula and turn over to brown on the other side, another 2 to 3 minutes. Slide the cheese “pancake” out of the pan and onto the upside-down soup bowl or glass. Gently press to conform to the shape of the soup bowl or glass. Let sit for a few minutes, while you make remaining pancakes.

When ready to serve, place the prepared salad into the Parmesan “bowls.” 

MAKES 4 BOWLS

NOTE
 For a mini Parmesan bowl, begin with a 4-inch Parmesan pancake and cool it over a shot glass. This will create an individual, appetizer-size bowl.

grilled chicken caesar salad

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

Six 6-ounce skinless and boneless chicken breasts

Sea salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

Caesar Salad

1 lemon, cut into 6 wedges, for garnish

Season the chicken with salt and pepper. Cook over a hot grill, about 4 minutes per side, brushing with olive oil. (The chicken can be pan-fried if you don’t have a grill.) Remove from the heat and set aside.

Prepare the Caesar Salad and toss with most of the dressing, reserving a few tablespoons dressing to drizzle over the chicken.

Arrange the salad on six plates. Slice the chicken on the diagonal into ¼-inch-thick slices. Fan on top of the salad. Drizzle the remaining dressing over the chicken. Garnish with a lemon wedge. Season with additional salt and pepper.

SERVES 6

grilled chicken salad with watercress and blue cheese vinaigrette

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