Healthy salads

Bibb Salad with horseradish dressing

Prep 10 min

Total time 55 min

Serves 4

Ingredients

-1 large egg

-8 unsalted matzos, crushed (about 3 cups)

-2 teaspoons coarse salt

-1/4 teaspoon freshly ground pepper

-safflower oil, for frying

-4 boneless, skinless chicken cutlets (4 t0 5 ounces each), 1/2 inch thick

-4 lemon wedges, for serving

1. Beat egg in a shallow dish. Mix crushed Matzos, salt, pepper in another shallow dish. Heat1/2 inch of oil in a large cast-iron skillet until it registers 375degrees on a deep fry thermometer.

2. Working with 1 at a time, dip cutlets into egg, the into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.

Sweet Pear and Apple Salad with Endive

Serves 4

Ingredients

-4 heads endive, a mixture of red and white, washed and dried

-2 apples, cored and julienned

-2 pears, cored, each cut into 8 wedges
-a handful of soft herbs such as chervil,tarragon or parsley, chopped

-2 ounces of blue cheese

-1/4 creme fraiche

-5 tablespoons extra-virgin olive oil, and extra for drizzling

-4 tablespoons cider vinegar

-6 tablespoons water

1. Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.

2. In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and the water; blend until smooth, about 16 seconds.

3.Pour about 3/4 of the blue cheese mix over salad; toss to coat. Divide evenly among 4 plates, and drizzle a bit more dressing and olive oil over the salads. Sprinkle with herbs, and serve immediately.

Vegetable Tian

Prep 10min

Total time 55min

Serves 4

Ingredients

-3 tablespoons extra-virgin olive oil

-1 small onion, halved and thinly sliced

-1large garlic, thinly sliced

-1 tablespoon oregano

-Salt and ground pepper

-2 medium carrots, sliced diagonally

-1 medium zucchini

-1 medium Red Bliss potato

1. Preheat oven to 425degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano; toss to coat. Season with salt and pepper.

2. Arrange remaining vegetables over onion mixture, alternating carrots, zucchinis, and potato, overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every ten minutes until light gold(about 25 minutes). let cool slightly and serve.