Terrazzo Salad Recipes

EASY ARUGULA SALAD (& MORE RECIPES!)

Steps:

• If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot.
• In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it's evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

LEMON ORZO SALAD

Steps:

• Bring a large pot of water to boil. Cook the orzo until al dente, according to package instructions. Drain and rinse; set aside.
• In a large bowl, combine the cooled orzo, garbanzo beans, cucumber, tomatoes, red onion, feta cheese, and parsley.
• In a small bowl, whisk together the olive oil, lemon zest and juice, dijon mustard, minced garlic, and kosher salt. Pour the dressing over the orzo and toss to combine.
• You can serve immediately or refrigerate and serve chilled. Taste for seasonings before serving.

TERRAZZO JELLY CAKE

Steps:

• Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.)
• In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine.
• Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours.
• Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use.
• In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight.
• In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries.

TERRAZZO SALAD

Steps:

• In a large bowl; place your cucumbers, tomatoes, artichoke hearts, black olives, pimientos, and cheese.
• In a smaller bowl; mix oil, lemon juice, garlic, Lawry's, pepper, Italian seasoning, vinegar, sugar, and cayenne.
• Pour oil mix into cucumber mix and toss to coat.
• Chill then enjoy!

CHORIZO & SOFT-BOILED EGG SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
• Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
• Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.

WARM AVOCADO SALAD WITH SPICY CHORIZO

Steps:

• Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
• Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
• MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.