Dressed NIÇOISE RICE SALAD USA Rice Federation, www.menurice.com Yield: 12 servings 3/4 c. mayonnaise 1/3 c. olive oil 1/4 c. fresh lemon juice 2 T. Dijon mustard 1 T. anchovy paste 1 T. Worcestershire sauce 1/4 t. hot pepper sauce 3 cloves garlic, minced 1/2 t. ground black pepper 1 t. kosher salt 1 1/2 qt. cooked long grain or parboiled rice 24 oz. canned tuna in oil, drained 1 c. black olives, chopped 1 lb. blanched green beans, trimmed and cut in 1” lengths 1/2 c. scallion, thinly sliced 1 red bell pepper, stemmed, seeded and julienned 1 pt. cherry tomatoes 6 hard-cooked eggs, peeled and quartered 12 canned anchovy fillets 24 black olives 1/4 c. flat-leaf parsley, chopped Method (1) Combine mayonnaise, olive oil, lemon juice, mustard, anchovy paste, Worcestershire sauce, hot pepper sauce, garlic, pepper and salt in a bowl, and whisk together. (2) Toss dressing with rice, tuna, black olives, green beans, scallion and red bell pepper until thoroughly combined. (3) For each portion, mound 1 c. salad mixture on plate, and surround with 3 cherry tomatoes, 2 egg wedges, an anchovy, 2 olives and a sprinkling of parsley. Wine pairing: The unusually rich “J” Pinot Gris 2007—with pear, peach and apricot flavors—is done in full-bore California-style, a perfect accompaniment to the niçoise. up for the season by Lacey Griebeler Salads are perfect for the banquet menu. They can be easily replicated for large events or scaled down for smaller parties. Premium ingredients add panache but are used in quantities that won’t crush your bottom line. Consider one of these easy-to-prepare salads this holiday season, plus jolly wine pairings from Chef wine consultant Marlene Rossman. PIÑATA APPLE SALAD WITH ENDIVE AND SAGE Jason Wilson, chef/owner, Crush Restaurant, Seattle, www.chefjasonwilson.com Yield: 6 servings 12 slices prosciutto, shaved thin with a peeler 1 t. shallot, chopped 4 T. extra virgin olive oil 1 t. grain mustard 2 T. cider vinegar 2 heads frisée 2 heads endive 1 bunch sage, picked leaves only 1 T. kosher salt 1 t. black pepper 3 fresh Piñata apples 3 oz. pecorino cheese STEMILT GROWERS Method (1) Preheat oven to 375˚F. Place prosciutto slices on a parchment paper-lined sheet pan, and spread them out evenly. Place another piece of parchment over top, and bake for 12 minutes. Rotate pan a full turn, and bake another 12 minutes; remove from oven, and allow some time to cool before removing and storing. Reserve. (2) In a medium saucepan, simmer shallot in olive oil on medium-high heat for 4 minutes. Add mustard and vinegar, and remove from heat. (3) Pick heads of frisée so that the green is discarded and the small parts of tender yellow are saved; refrigerate. Slice endive thinly on a bias cut, and add to the frisée. (4) Lightly chop sage, and add it to cooled vinaigrette, along with salt and pepper. (5) Using a sharp knife or mandolin, shave Piñata apples very thinly. Toss apples with salad ingredients, and top with pecorino and reserved prosciutto shavings. Wine pairing: The beautiful, juicy De Silva Lagrein Rosé Alto Adige 2008 (Italy) from the unusual Lagrein grape will meld harmoniously with the prosciutto and cheese. 20 | Chef www.chefmagazine.com