Insalata Caprese

Insalata Caprese literally means "Salad, Capri style." This simple Italian salad only has 3 main ingredients: sliced tomatoes, sliced mozzarella, and fresh basil leaves. Just layer them around a platter and drizzle some extra virgin olive oil, balsamic vinegar (if you like), salt and black pepper.

I wanted to have a little fun so I decided to make the salad into bite size pieces. I used grape tomatoes and small mozzarella balls (you can find them in a small container). I cut the tomatoes in half, rolled the basil leaves, then skewer them with a toothpick. They make adorable and colorful appetizers.

Seared Jumbo Sea Scallops and Fennel Salad with Orange Vinaigrette

I finally ate fennel for the first time! Fennel is a plant that has many culinary uses in its different forms (seeds, foliage, and bulb). They're aromatic and taste mildly sweet, peppery, and has a crunchy, celery-like texture. Although I've seen this vegetable used in so many food network shows, I just never got around to trying it myself. Browsing for meal ideas, I found that fennel is often paired with citrus fruits in a salad so I thought making a fennel salad with orange vinaigrette dressing is a good place to start. And I seared some beautiful, meaty jumbo sea scallops to complete the dish. It is the perfect light meal. We actually ate this for dinner and were completely satisfied.

Makes 4 servings

Ingredients

12 jumbo sea scallops
salt and pepper, to taste
3 T. extra virgin olive oil
2 T. butter
2 fennel bulbs (sliced)
2 oranges (cut into segments)

Orange Vinaigrette
1 C. orange juice (about 5-6 oranges)
1/4 C. champagne vinegar
2 shallots (minced)
2 T. honey
2 T. sugar
1 T. fresh thyme leaves
salt and black pepper, to taste
1 C. extra virgin olive oil

Cooking instruction:

1. Dry scallops with paper towel then season both sides with salt and pepper.

2. Heat oil and butter in a medium skillet on medium high heat. Once hot, place 3-4 scallops and sear for about 2 minutes on each side. Don't overcook the scallops because it'll get tough and chewy. You want them to still be a little opaque in the center. Continue to sear the rest of the scallops. Set aside.

3. In a large bowl, mix orange juice, vinegar, shallots, honey, sugar, salt, and pepper. Then slowly whisk in the oil.

4. Toss fennel in the vinaigrette dressing and place a mound on a salad plate. Place 3-4 orange segments around the fennel and top with 3 seared scallops. Drizzle more vinaigrette dressing over the scallops.

Huzarensla (Dutch Potato Salad)

My oma passed away six years ago this month so this recipe is a special tribute to her. She grew up during the Dutch occupation in Indonesia so she spoke fluent Dutch. She was also famous for two particular Dutch recipes...Huzarensla and Split Pea Soup.

Growing up, my sisters and I would spend the night at our grandparents' house before special occasions like my grandpa's birthday or their anniversary. Huzarensla and Split Pea Soup were guaranteed to be on the menu. But we didn't mind at all because hers were the best...they're lekker, as they would say in Dutch. :)

Huzarensla is potato salad combined with beets, tart apple, and pineapple. It's served over a bed of romaine lettuce and topped with sliced boiled eggs. You can add cubed meat to it also but oma always made them vegetarian.

Makes 8-10 servings

4 large potatoes (boiled)
1 beet (boiled or in a can)
1 C. pineapple
3 granny smith apples
1 C. Kraft Miracle Whip
8 boiled eggs
6 C. shredded romaine lettuce

Cooking instruction:

1. Cut potatoes, beet, pineapple, and apples into 1/4" cubes. To prevent the salad from becoming watery, wrap the fruits in paper towel and gently press to absorb the excess water.

2. Place the potatoes, beets, and fruits in a large bowl.

3. Add Miracle Whip and gently mix until even. You'll notice the salad will turn into a pretty pink color. Add more Miracle Whip if needed. Refrigerate for about 1 hour to chill.

*Note: You have to use Miracle Whip, not plain mayonnaise. This is the secret to her recipe! :)

4. To serve, place handful of romaine lettuce on a salad plate then add a generous scoop of the huzarensla. Top with sliced boiled egg.