Chef shares two salad recipes for April that will be featured at our Mother’s Day Brunch!

April 15, 2012 at 8:32 pm (Willow Writers) (, , , , , , , , )

This month we will do two salad recipes which will be on our Mother’s Day Buffet.
-Chef Haberle

Cold Pea Salad
Serves 6

16 ounces frozen petite peas (do not thaw)
6 ounces smokehouse almonds
½ cup fine diced Spanish onions
8 ounces water chestnuts
2/3 cup mayonnaise
4 strips cooked bacon
½ cup shredded Cheddar
2tsp curry powder
Salt and pepper to taste


  • Chop smokehouse almonds by hand
  • Dice Spanish onion
  • Chop water Chestnuts
  • Chop bacon
  • Combine the mayonnaise, shredded cheddar and curry powder, and mix well
  • Combine the frozen peas, Spanish onions, smokehouse almonds and water chestnuts
  • Gently fold the mayonnaise mixture into the other ingredients
  • Season with salt and pepper to taste

Panzanella Bread Salad
This recipe is a good way to use your leftover, stale bread
Serves 6

4 cups tomatoes
4 cups day old bread
1 cucumber
½ medium red onion
½ yellow Bell pepper
½ green Bell pepper
1 bunch basil
¼ to ½ cup high quality extra virgin olive oil
2 cloves garlic
½ cup shredded Asiago cheese
Salt and pepper to taste


  • Cut the tomatoes into large chunks
  • Cut the bread into the same size chunks as the tomatoes
  • Peel the cucumber and remove the seeds, then cut into medium dice
  • Fine dice the red onion
  • Medium dice the yellow and green peppers
  • Chop the garlic
  • Chiffanade the basil
  • Mix everything together, except the Asiago cheese and let marinate, covered at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or the texture of the tomatoes will be compromised
  • Season with salt and pepper
  • Add the Asiago cheese and toss
  • Serve at room temperature
  • * Some may like to add a few drops of balsamic vinegar before serving

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