Easter Leftovers: Salad & Sandwich
If you are trying to figure out what to do with your leftovers from your Easter feast how about a salad and sandwich? Creator of Putting on the Ritts, Susan Ritts, shares two recipes for you to try out.
Smoked Salmon Salad
(- simply swapped Tuna out for Salmon in Cooking and Entertaining with Ease)
1 smoked Salmon steak (or more to taste)
8 ounces (1/2 pound) green beans, washed with stems trimmed
2 hard-boiled eggs, peeled and cut into quarters
3 tablespoons capers
1/3 cup pitted Kalamata olives, sliced lengthwise 2 crosswise
thin slices red onion, cut in quarters
1/2 ripe (but still semi-firm) avocado, cut into 1 inch chunks
3 to 4 cups arugula (optional)
4 to 6 small red potatoes, washed
DRESSING – CGD Seasoned Olive Oil, Original Flavor.
Bring a pot of water to a boil and add washed/trimmed green beans. Cook until beans are tender, but still crisp, approximately 5 minutes. A fork should pierce green beans fairly easily. Once cooked, drain green beans and place in a bowl of ice water to stop cooking and chill. Cut red potatoes into quarters. Do not peel potatoes. In same pot, add water and boil until potatoes are tender and can be pierced with a fork– approximately 8 minutes. Drain potatoes and set aside.
Cut green beans in half. In large bowl, combine green beans, arugula (if using), sliced onion, 2 tablespoons capers, olives and mix until combined. Add smoked Salmon, potatoes and avocado. Pour CGD lightly over and carefully mix until all ingredients are combined. Divide salad into 2 large salad bowls. Top each salad with quartered eggs and 1 tablespoon capers. Drizzle 1-2 TBSP CGD Seasoned Olive Oil on top of each salad. Serve with warmed crusty baguette and voila! A fabulous, healthy meal.
Stinky Ham & Cheese Sandwiches
12 small sandwich buns
1-1/2 pounds thinly sliced pit ham (or your favorite cut/type of ham)
3/4 to 1 pound Taleggio wedge cheese
1/2 cup butter, softened
Place cheese in the freezer for about half an hour so it’s easier to slice. Preheat oven to low broil. Butter each side of bun and place on cookie sheet, buttered side up, and broil until bread is lightly browned. Remove from oven and reduce heat to 375 degrees. Place 2 slices of ham, folded on roll bottom. Remove cheese from freezer and slice into 1/3 inch slices and cover ham with cheese slices. Assemble sandwich and wrap tightly in foil. Place each sandwich in oven and bake for 20-25 minutes, until cheese is fully melted and bread is hot. These are delicious without any condiments, but can be served with spicy mustard and horseradish mayonnaise.