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By Kit Waskom Pollard and For The Baltimore Sun | June 26, 2013
Nothing says summer like a fresh salad served al fresco. Pack your picnic basket with a bottle of wine, a fresh baguette and one of these summery salads, favorites of local chefs. From a simple concoction of crab and cantaloupe to an intriguing mix of apples, almonds and Spanish cheese, these salads put a creative spin on the season's best local ingredients. Crab, cantaloupe, red onion and mint salad with frozen cantaloupe martini Chef Jerry Pellegrino of Waterfront Kitchen in Fells Point designed this salad - and accompanying cocktail - to "take advantage of the best local summer ingredients from the Eastern Shore.
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NEWS
By Kit Waskom Pollard and For The Baltimore Sun | October 6, 2014
Corner Pantry chef and co-owner Neill Howell is known for his way with British specialties and his fresh, easy take on casual meals. Here, he combines some of late summer's best ingredients, from bright yellow watermelon to herbs clipped from the garden, in a colorful and simple-to-make salad. Tossed with citrusy soy dressing and topped with duck cooked in its own fat then re-crisped in a hot oven, the salad is fresh, savory and full of late summer's most-loved flavors. Yellow Watermelon & Crispy Duck Salad with Sesame Soy Dressing Yield: Two entrée-size salads For the sesame soy dressing: 1 tablespoon yellow rock sugar (crystallized cane sugar available at Asian grocery stores and online)
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NEWS
Kit Waskom Pollard and For The Baltimore Sun | June 27, 2014
Summertime is salad season. At Fox & Fern Cafe in Forest Hill, chef Michael White mixes fresh greens with crisp bacon and sharp cheddar to make a hearty salad inspired by traditional California ingredients like sprouts and avocado. He tosses the salad with an herbaceous green goddess dressing that gets a  savory boost from blended anchovies. The crunchy vegetables and cool, creamy dressing are a perfect fit for al fresco dinners on warm summer evenings.   California Salad Yield: Four appetizers or two dinner salads, two cups of dressing   For the dressing: 3 anchovy fillets 1 teaspoon minced garlic ¾ cup mayonnaise ¾ cup plain yogurt ½ cup fresh parsley (packed)
FEATURES
By Kit Waskom Pollard | October 2, 2014
At Lib's Grill in Perry Hall, Chef Daniel Chaustit welcomes the summer months with bright colors and the fresh flavors of seasonal fruits. This salad celebrates a variety of flavors and textures, combining crunchy fennel, meaty pistachios, tangy goat cheese, sweet strawberries and earthy beets. On the plate, the riot of color “screams summer,” says Lib's Grill manager Nick Liberatore. Great flavors, fun colors and wild textures? That's definitely something to shout about. Roasted Beets and Goat Cheese with Pomegranate Molasses & Fennel Salt Serves 4 2 pounds assorted beets 2 tablespoons neutral oil, such as vegetable oil Salt to taste ¼ cup toasted pistachios 1 tablespoon roasted fennel seeds ¼ cup strawberries, hulled 1 cup baby arugula 1 bulb baby fennel ¼ cup sherry vinegar ¿ cup kosher salt ¼ cup goat cheese Pomegranate molasses (available at most Middle Eastern or Asian markets)
NEWS
November 15, 2013
When Peter Angelos closed Marconi's Restaurant in 2005, it was a dual blow to not only a beloved Baltimore dining tradition but to one of the great pleasures of city life ( "The new old Marconi's salad at Capital Grille doesn't disappoint," Nov. 13). The delight and satisfaction of a meal at Marconi's - complete with its unique salad, lobster cardinal and vanilla ice cream topped with an inimitable chocolate sauce - had no equal. I will gratefully try the Capital Grill for a near-reincarnation of Marconi's salad, but I will still miss the rest of the dinner.
FEATURES
January 16, 1991
Try this delicious salad when you want a quick, refreshing meal. The recipe is courtesy of the California Apricot Advisory Board.Apricot Thai Salad 2 cups sliced fresh or dried apricots2 cups diced cooked chicken1 cup sliced cucumber, peeled1 cup bean sprouts, rinsed1/4 cup rice vinegar1 tablespoon chopped fresh cilantro2 teaspoons sugar1/4 cup vegetable oil1/2 teaspoon chili oil2 tablespoons coarsley chopped peanuts1 lime, cut into wedgesIn a large bowl,...
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | March 29, 2006
Bernadette Stone from Columbus, Miss., was looking for a recipe for a wilted lettuce salad. Denise Trent from North Canton, Ohio, sent in a recipe that she says has been in her family for more than 50 years. It was her late father's specialty and he always made it for family gatherings. When I tested the recipe, I used tender Boston lettuce and good-quality balsamic vinegar and substituted shallots for the regular onion. I also decided to cut the sugar from 1 cup to 1/2 cup, and the dressing had just the right balance of sweet and tart for my taste.
NEWS
By Liz Atwood and Liz Atwood,Sun Food Editor | May 26, 2004
Apricots, the first of California's summer fruit, are now in stores. The majority of apricots come about eight to 12 to the pound, depending on variety and the year. Color varies from deep yellow to golden orange. Try out this season's fruit with an apricot Thai salad recipe: In a large bowl, combine 2 cups of sliced fresh apricots, 2 cups of diced cooked chicken, 1 cup of sliced cucumber and 1 cup of bean sprouts. In a small bowl, combine 1/4 cup rice vinegar, 1 tablespoon chopped fresh cilantro, 2 teaspoons sugar, 1/4 cup vegetable oil and 1/2 teaspoon chili oil. Toss salad with vinaigrette and arrange on plates lined with leafy salad greens.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | November 10, 2004
This easy main-dish salad starts with a bag of frozen scallops, which we're seeing more of in supermarket freezer cases. This recipe also takes advantage of in-season produce to enjoy in the waning days of the farmers' market but, obviously, vegetables from your grocer's produce section can be substituted. The salad also calls for a bit of white wine. If you don't typically have open bottles of wine around, and/or don't want to uncork a new bottle for such a small amount, consider stocking your pantry with one or two mini bottles, or boxed wines, which have a shelf life of five weeks to six weeks after opening.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | August 31, 1994
A salad dressing with a nutty flavor and a sauerkraut appetizer were requests that brought a ready response.Mary Lou Thompson of Longmont, Colo., asked for a "sweet poppy seed dressing, without onions, which is for fruit."Nancy McGilvray of Redmond, Ore., responded.McGilvray's Fruit Salad Dressing1/4 cup pineapple juice1/4 cup salad oil1 tablespoon honey1/4 teaspoon salt1 teaspoon curry1 teaspoon lemon peel1/4 teaspoon coriander1 teaspoon poppy seeds2 tablespoons wine vinegarCombine all in a jar and shake well.
NEWS
Kit Waskom Pollard and For The Baltimore Sun | June 27, 2014
Summertime is salad season. At Fox & Fern Cafe in Forest Hill, chef Michael White mixes fresh greens with crisp bacon and sharp cheddar to make a hearty salad inspired by traditional California ingredients like sprouts and avocado. He tosses the salad with an herbaceous green goddess dressing that gets a  savory boost from blended anchovies. The crunchy vegetables and cool, creamy dressing are a perfect fit for al fresco dinners on warm summer evenings.   California Salad Yield: Four appetizers or two dinner salads, two cups of dressing   For the dressing: 3 anchovy fillets 1 teaspoon minced garlic ¾ cup mayonnaise ¾ cup plain yogurt ½ cup fresh parsley (packed)
BUSINESS
By Lorraine Mirabella, The Baltimore Sun | June 2, 2014
The idea for the business came to Greg Vetter shortly after a friend swiped a two-liter bottle of his mom's homemade lemon-garlic salad dressing from his refrigerator. Inspired by the lengths someone would go to for a dressing by "Tessemae," his mom's nickname, Vetter challenged her: If he got Whole Foods to sell the dressing, she would go into business with him. "She said, 'That's never going to happen,'" he recalled. Five years later Vetter, 31, is CEO of an Essex-based company - Tessemae's - that makes the top-selling dressing in the produce department at Whole Foods.
NEWS
By Julie Rothman, For The Baltimore Sun | January 28, 2014
Lawrence Prather from St. Albans, W.Va., was seeking a recipe for a making a cornbread salad. Beatrice McElhinny from Dunbar, W. Va., sent in a recipe for a cornbread salad that she thought Prather might like to try. While a cornbread salad may sound a little odd, it is surprisingly good. This colorful, layered side dish would be terrific for a potluck or picnic and is a great way to use up left over cornbread. It would also make a nice addition to a tailgate or Super Bowl gathering.
FEATURES
By Julie Scharper, The Baltimore Sun | November 20, 2013
Baltimore Sun contributor Sloane Brown was picking up lunch at Whole Foods last week when she found herself singing along to the Beach Boys song playing in the store. "So hoist up the John B's sail, see how the mainsail sets," Brown sang as she bent over the salad bar at the Harbor East store. Then she realized she wasn't the only one singing along to the Beach Boys' 1966 hit "Sloop John B. " A person on the other side of the salad bar was singing too, and he looked very familiar.
NEWS
November 15, 2013
When Peter Angelos closed Marconi's Restaurant in 2005, it was a dual blow to not only a beloved Baltimore dining tradition but to one of the great pleasures of city life ( "The new old Marconi's salad at Capital Grille doesn't disappoint," Nov. 13). The delight and satisfaction of a meal at Marconi's - complete with its unique salad, lobster cardinal and vanilla ice cream topped with an inimitable chocolate sauce - had no equal. I will gratefully try the Capital Grill for a near-reincarnation of Marconi's salad, but I will still miss the rest of the dinner.
NEWS
By Richard Gorelick, The Baltimore Sun | November 12, 2013
Peggy Thalheimer remembers the first time she went to Maison Marconi's. It was 1973, and she had just moved to Charm City. "My husband told me he was going to take me to the best restaurant in Baltimore," said Thalheimer, who acknowledged that the restaurant, still in its famously dowdy incarnation, wasn't what she was expecting. But she was eventually convinced. "Very soon it became my all-time favorite restaurant," she said. Diners like Thalheimer with fond memories of Marconi's still hold out hope that lawyer and Orioles owner Peter Angelos may reopen the beloved restaurant that he closed in 2005, either in its original Saratoga Street home of 85 years or elsewhere.
FEATURES
By Ron Ruggless and Ron Ruggless,Dallas Morning News | November 7, 1993
Salads have always been a mix-and-match affair, but lettuces these days are more mixed up than usual.Borrowing from the lettuce assortments that are traditional in the south of France, fine restaurants for several years have served mixtures of baby lettuces, labeling them seasonal or field greens.Sometimes chefs even borrow the Nicoise word for "mixture" -- mesclun -- and call the salad mesclun (pronounced variously mesk-LOON or MES-klun).The colorful mixtures of greens have proved so popular, they are popping up in the produce sections of some groceries, where they come in ready-to-serve boxed assortments of 10 to 15 greens.
FEATURES
By Joanne E. Morvay | May 26, 1999
* Item: Whole Foods Salad Dressings* What you get: 10 ounces* Cost: About $2.40* Preparation time: Pour straight from bottle* Review: Armed with recipes from the Whole Foods Web site, I made a trip to Fresh Fields in Mount Washington to find these salad dressings. It was worth the effort. I have found few products as versatile as these -- all of which taste as if you whisked them up yourself. The Roasted Garlic Ranch tasted great over a salad that included portobello mushrooms, olives and mozzarella.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | November 1, 2013
Diners with fond memories of Marconi's still hold out hope that lawyer and Orioles owner Peter Angelos may reopen the beloved restaurant, either in its original Saratoga Street home of 85 years, or elsewhere.  People miss the Marconi's experience: the elegant setting, the impeccable table service and the quiet charm. Perhaps most missed of all, though, is the Marconi's Signature Chopped Salad, which ranks right up there with Haussner's strawberry pie when it comes to most-longed-for Baltimore dishes.
NEWS
By Julie Rothman, For The Baltimore Sun | October 26, 2013
MC Savage from Baltimore said she is trying to find ways to get more nutrient-packed beans in her diet and was hoping for a recipe for a three-bean salad that was a little bit different from the classic versions that most commonly have a dressing made with vinegar, oil and sugar. Debbie Sullivan, also from Baltimore, shared a recipe for a Mexican-style bean salad that she thought Savage would enjoy. Her recipe includes chicken or turkey but she said it is equally good made without it. What's nice about this dish is that it comes together in minutes and is extremely adaptable.
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