Recipe Category: Soup and Salad — Page 3

Grilled Chicken Spinach Salad with Sesame Soy Vinaigrette

2 pounds fresh spinach, cleaned, stems removed 1 cup shredded carrots 3/4 cup shredded red cabbage 1 cup celery, slice…

Grilled Ruby Red Shrimp Salad

Using a pastry brush, coat the shrimp with the no-stick marinade. Allow shrimp to marinate for 30 minutes. Sprinkle the…

Smoked Turkey Salad

Combine all in a mixing bowl and add just enough dressing to bind the ingredients. Any additional dressing can be…

Potato Soup

Place bacon and butter in a six-quart stockpot over medium heat and cook bacon until golden brown. Drain fat and…

Deep South Potato Salad

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.…

Crawfish Cardinal

A staple from my catering days. This can also be spread on slices of French bread, topped with shredded cheese, and baked.

My friend David Trigiani ate a version of this on a trip to Sicily and prepared it for lunch one day in his home. I fell in love with it and adapted my version for use on a regional Italian menu at Tabella. It’s perfect for hot summer days. I use fresh, seared yellowfin tuna here (it can be grilled too), but high quality, imported Italian canned tuna works as well. Many don’t’ mix cheese and seafood. If that offends you, then just omit the cheese and carry on.