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This is a tangy marinated type slaw. It gets its name from the hot peppers in it and the hot oil that’s poured over the vegetables. Best thing about it - you can eat it right away.

Ingredients

• 1 small head of cabbage (~ 1 pound)
• 1 ½ cups peeled and shredded carrots
• ½ red bell pepper - seeded and diced
• 1 heaping tablespoon sweet onions
• ¼ cup white vinegar
• 1 teaspoon balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon prepared mustard
• ½ teaspoon hot pepper sauce
• ¼ cup canola oil

Directions

Finely shred the cabbage and place it in a large bowl. Pile the shredded carrots on top of the cabbage and follow with the bell peppers and onions.

In a small bowl, mix together the vinegars, sugar, salt, mustard, and hot pepper sauce. Pour over the vegetables.

In a small pan, heat the oil to just smoking (you will be able to see a few ripples in the oil). Pour the hot oil over the vegetables; especially trying to hit the onions and peppers. Let sit for 4 minutes; then toss and serve or refrigerate for later.

Yield: 8 servings

Based on Laurel’s awesome recipe for an excellent caesar salad, slightly tweaked over time.

Ingredients

• 1 heart of romaine / 2 people
• 1 tbsp olive oil / 1-2 people depending on taste
• 1 garlic clove, pressed / 2-4 people
• 1 anchovy slice, cut into very small pieces / 2-4 people
• 3 splats of Worcestershire / 2-4 people
• pepper to taste
• 1 lemon / 2-4 people
• freshly grated Parmesan
• croutons

Directions

Press the anchovy pieces with a knife or spoon. In a large wooden bowl, squeeze the lemon, add the Worcestershire, garlic, anchovy, and pepper. Mix well. Add the oil and mix again.

Let set while prepping the lettuce. You can either cut it or break it apart with by hand. However, make sure to shake off any excess water.

When ready to serve, mix lettuce in bowl and toss will adding Parmesan and croutons.

Notes

The original recipe called for 1 “inch” of anchovy paste and only ½ lemon per 2-3 people. Anchovy slices in oil work really well and can be found at any grocery store. You can find hearts of romaine in three-packs but a full head should be good for 3-4 people. For croutons, I recommend the Chatham Village Garden Herb which can also be found fat free and don’t have hydrogenated oils or corn syrup (although, other flavors such as Garlic & Onion do contain some). If you can make your own croutons, better yet.

This is a really great salad. I took it for lunch three days in a row and it was as good on the third day as on the first. Overall, a great and healthy lunch salad.

Ingredients

• 1 ½ cups water
• 1 cup long-grain rice
• ½ teaspoon salt
• ½ cup French green lentils
• ¼ cup finely chopped green onions
• 3 tablespoons red-wine vinegar
• 2 tablespoon fresh lemon juice
• 1 orange
• 1/3 cup dried cranberries
• 1/8 cup olive oil
• 1/3 cup chopped fresh flat-leaf parsley

Directions

Make the rice. Bring water, rice, and salt to a boil in a heavy saucepan. Boil uncovered until steam holes appear and surface looks dry - about 8 minutes. Reduce heat to low and cook, covered, for another 15 minutes.

Cook the lentils. While the rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender; drain.

Begin the dressing. Stir together the green onions, vinegar, and lemon juice and let stand. Remove the peel and pith of the orange (this is easiest with a knife). Cut sections free from membranes and cut sections in half. Squeeze any extra orange juice into the dressing.

Finish it off. Toss warm rice with lentils, dressing mixture, oranges, cranberries, oil, and parsley and season with salt and pepper.

Notes

This keeps well in the fridge for 4 days. On the third and fourth days, if the salad seems a little dry, add a few drops of lemon juice.

Servings: 4