The Palms Monday Night Salad Food

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THE PALM'S MONDAY NIGHT SALAD



The Palm's Monday Night Salad image

From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try Recipe #185915, Recipe #185519 or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!

Provided by SharleneW

Categories     Oven

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1/4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1/2-3/4 cup vinaigrette (Palm's Basic Vinaigrette)
1/4 cup crumbled blue cheese (optional)

Steps:

  • Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
  • Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
  • Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
  • Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
  • Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
  • Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9

THE PALM'S CARROT CAKE



The Palm's Carrot Cake image

From The Palm Restaurant Cookbook. If you don't have the opportunity to eat at one of their restaurants, you can at least have their carrot cake! Be sure to use superfine or baker's sugar for the frosting--using regular granulated sugar may result in a gritty feel as it takes longer to dissolve.

Provided by SharleneW

Categories     Dessert

Time 1h35m

Yield 1 10inch 3layer cake, 10-12 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 1/2 cups canola oil or 1 1/2 cups other vegetable oil
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 lbs carrots, grated (4 1/2 cups)
3/4 cup raisins
3/4 cup pecan pieces
1 1/2 lbs cream cheese, softened
4 ounces unsalted butter, softened
1 cup superfine sugar
1 orange, zest of, finely grated
confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
  • With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large measuring cup, whisk together the oil, eggs, and vanilla.
  • Pour the egg mixture into the dry ingredients and add the carrots.
  • Mix on the slowest speed until evenly blended.
  • The batter will be very thick.
  • Fold in the raisins and pecans.
  • Scoop the batter into the prepared pan and smooth the top.
  • Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
  • Cool on a rack to room temperature.
  • While cake is baking, make frosting.
  • In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
  • Stir in the orange zest.
  • Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
  • Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
  • (Be sure cake is completely cool before you try to cut and frost it).
  • Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
  • Spread remaining evenly over the sides.
  • Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
  • For the best flavor, allow to return to room temperature before serving.
  • To serve, dust generously with confectioners sugar and cut into wedges.

THE PALM RESTAURANT BASIC VINAIGRETTE



The Palm Restaurant Basic Vinaigrette image

Make and share this The Palm Restaurant Basic Vinaigrette recipe from Food.com.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 4

1/4 cup good-quality red wine vinegar
1 garlic clove, pressed
1 teaspoon fine sea salt
3/4 cup extra virgin olive oil

Steps:

  • Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
  • The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.

Nutrition Facts : Calories 89.8, Fat 10.1, SaturatedFat 1.4, Sodium 145.6, Carbohydrate 0.1

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