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Rainbow Chopped Salad


  • 1/2 cup red wine vinegar
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil


  • 12 cups chopped romaine hearts
  • 8 cups sliced red cabbage
  • 2 large Fuji apples, halved, cored, diced
  • 2 Asian pears, halved, cored, diced
  • 2 mangos, peeled, diced 
  • 1 ½ cups hazelnuts, toasted husked, coarsely chopped
  • 1 cup pomegranate seeds 
  • 1 cup crumbled blue cheese

Dressing: Whisk vinegar, shallot and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Salad: Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat. Sprinkle with blue cheese and serve.

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

For gremolata:

  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 1 small garlic clove, minced
  • Finely grated zest of 1 small lime (3/4 teaspoon)

For beurre blanc:

  • 2 tablespoons minced shallot
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 1/4 cup dry white wine
  • 1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
  • White pepper

For scallops:

  • 24 sea scallops (1 ½ pounds), remove tough muscle if necessary
  • 1 tablespoon olive oil

Gremolata: Stir together cilantro, garlic, and zest in a small bowl.

Beurre blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons. Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Scallops:Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Then sauté scallops, turning once, until golden and just cooked through (4 to 5 minutes). Sprinkle scallops with gremolata and serve with sauce.

Steamed Mussels in White Wine


  • 1 large shallot, finely chopped
  • 1/4 onion, finely chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 3 1/2 tablespoons unsalted butter, cut into ½-inch cubes
  • 1 tablespoon white wine vinegar
  • 4 1/2 pounds mussels, scrubbed, debearded
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley

Special equipment: Cheesecloth

Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open). Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

Grilled Peaches and Mascarpone


  • ½ cup unsalted butter, softened
  • 10 peaches, halved and pits removed 
  •  ¾ cup sugar
  • ¾ cup honey
  • 3 cups mascarpone

Preheat a gas or charcoal grill to medium-high. Spread the butter over each of the peach halves then grill the peaches, flat sides down, until warmed through (about 4 minutes). Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until sugar has dissolved. Serve the peach halves with generous spoonfuls of the mascarpone in the centers, and drizzled with the honey syrup.