Best Cioppino Mixed Green Salad Recipes

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MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE



Mixed Green Salad with Whole Citrus Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

Steps:

  • Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
  • Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
  • Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

CALIFORNIA GREEN SALAD



California Green Salad image

This salad truly represents my state, since avocados and almonds are grown in such abundance here. I originated this recipe many years ago, and it's often requested by family and friends. It's a winner at our house!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

DRESSING:
1/2 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
SALAD:
1 large head romaine, torn into pieces
1 avocado, diced
4 green onions with tops, sliced
1/4 cup slivered almonds, toasted
1/4 cup crumbled blue cheese
Dash seasoned salt

Steps:

  • Whisk dressing ingredients; cover and refrigerate. Just before serving, toss together romaine, avocado, onions, almonds and blue cheese in a large salad bowl. Sprinkle with seasoned salt. Whisk the dressing and pour the over salad; toss to coat. Serve immediately.

Nutrition Facts :

RICK MOONEN'S CIOPPINO



Rick Moonen's Cioppino image

This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.

Provided by Linda Wells

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 12 servings

Number Of Ingredients 34

1/4 cup olive oil
1 large onion, sliced
1 red bell pepper, cored, seeded and sliced
1 green bell pepper, cored, seeded and sliced
2 serrano or jalapeno peppers, seeded and chopped
Salt and freshly ground pepper to taste
1 teaspoon dried basil
1 teaspoon, plus one pinch, dried oregano
1 teaspoon, plus one pinch, dried thyme
1 bunch of parsley stems
6 cloves garlic, chopped
1#12-ounce can plum tomatoes
4 1/2 cups fish stock or bottled clam juice (see note)
2 cups dry white wine
2 cups bottled clam juice
1 pound firm-fleshed white fish (can be any nonoily fish, such as monkfish, flounder, sole, grouper or scallops)
1 medium onion, chopped
2 stalks celery, chopped
1 leek, washed and chopped
1 cup red or green bell pepper, cored, seeded and chopped
10 plum tomatoes, fresh or canned, chopped
2 bay leaves
1 tablespoon peppercorns
12 egg whites
1 pound firm-fleshed fish such as red snapper, striped bass or sea bass, filleted and cut into bite-sized pieces
1 pound raw large shrimp, shelled and deveined
1 dozen small clams, washed
1 dozen sea scallops
1 pound lump crab meat
2 dozen cultivated mussels
2 red bell peppers, cored, seeded and diced large
2 yellow bell peppers, cored, seeded and diced large
6 fresh plum tomatoes, seeded and diced large
1/2 bunch Italian parsley, roughly chopped

Steps:

  • In a large pot, heat the olive oil until it is smoking. Add the onions, peppers and salt and pepper to taste. Cook over medium heat, stirring, for five minutes.
  • Stir in the basil, one teaspoon of the oregano, one teaspoon of the thyme, half of the parsley stems and the garlic. Cook for one minute. Add the 12-ounce can of tomatoes with the juice and bring to the boil. Add the stock, wine and clam juice, bring to a simmer over medium-low heat and cook for 20 minutes. Strain the broth through a fine sieve, pressing on the vegetables to extract all the flavor. Set aside the broth and discard the vegetables.
  • In a food processor, place the fish trimmings and pulse the machine on and off until the fish has the consistency of ground beef. Remove the fish to a large bowl.
  • Place the onion, celery, leek, pepper and tomatoes in the food processor and pulse on and off until ground. Mix this with the ground fish. With a whisk, whip in the remaining oregano and thyme, the remaining parsley stems, the bay leaves, peppercorns and half the egg whites, until incorporated.
  • In another bowl, whip the remaining egg whites until they form a soft peak. Fold them into the fish and vegetable mixture. Transfer to a large, tall pot.
  • In another pot, bring the fish broth to a rolling boil. Ladle some of the hot fish broth into the pot containing the fish, vegetable and egg-white mixture, whisking with each addition.
  • When you have about one-third of the hot liquid incorporated, pour the rest in at once. Whip the mixture well with a whisk.
  • Place the pot over high heat. As the mixture heats up, the egg white mixture on the top will become more solid, forming a raft. When this happens, reduce the heat to low. Using a ladle, push a hole through the center of the raft. This will allow you to see the mixture as it cooks. Do not allow the mixture to boil; if it does, it will not become clear. Simmer slowly for 30 minutes. Ladle out the consomme through the hole and strain through a wet towel. Discard the raft. Once the consomme has cooled, it can be refrigerated for one day or frozen for up to one month.
  • In a clean pot, bring the clarified consomme to the boil.
  • Place the fish pieces, the shellfish and the peppers in a pot. Pour the boiling consomme over the fish. Simmer until the clams and mussels open up, about four to five minutes after it returns to the simmer.
  • Divide into hot soup bowls. Garnish with tomatoes and parsley.

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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