Recipes by Art Carney: Avocado-Grapefruit-Endive Salad; Chef Salad

Art Carney's Avocado-Grapefruit-Endive Salad

For the sour cream dressing:
7 tablespoons salad oil
3 tablespoons sour cream
1 tablespoon wine vinegar
Salt and freshly ground pepper to taste

Add salad oil to sour cream one tablespoon at a time; mix well then add vinegar. Blend well. Add seasonings. Set aside.

For the salad:
2 white grapefruit
2 avocados, ripe but firm
Wedge lemon (or lime)
2 endives
Several sprigs fresh dill

Peel and section grapefruit, removing all the white skin and fibers. Peel avocados, cut in small pieces, squeeze with fresh lemon to prevent fruit from turning brown. Clean endive well, shake well in salad basket and dry thoroughly. Discard any outer leaves that are discolored. Arrange grapefruit sections, avocados and endive leaves in large salad bowl. Pour sour cream dressing over all. Garnish with chopped fresh dill. Serve at once. Serves four.

Art Carney's Chef Salad

For the oil and vinegar dressing:
1/2 cup salad oil
1/4 cup wine vinegar
2 teaspoons paprika
2 garlic cloves
Salt and freshly ground pepper to taste

Mix and marinate several hours, stirring occasionally. Remove garlic buds just before pouring over salad.

For the salad bowl:
Chilled dried Boston or Bibb lettuce
Spinach leaves
Watercress
Curly endive
Romaine
Cucumber slices or sticks
Carrot (grated or cut in curls)
Tomato wedges or cherry tomatoes
Red or white cabbage cut in julienne
Onion rings (sweet Bermuda or red Italian onion)
Mushrooms caps, cut in thin slices
Radishes, sliced or trimmed to form roses
Scraps of meats; bits of cold cooked tongue, slivers of boiled or baked ham, breast of chicken or turkey cut in julienne, matchsticks of cold cooked roast beef, shelled shrimp, hard cooked
Slivers of American or Cheddar cheese
Hard-cooked eggs, peeled, cut in quarters or cut in round slices

Arrange greens, vegetables, meat, poultry, eggs, etc. in individual (or large serving) bowl to form an attractive pattern. Serve dressing on the side. Season salad with salt and coarsely ground pepper. Include hot Italian or French bread and tall glasses of iced tea or coffee to complete menu.

Thoughts: Obviously, Art's chef salad is intended as a guideline for the salad chef. Use as few or as many ingredients as the individual tastes dictate, but be certain all ingredients, particularly the greens, are crunchy and well chilled. Serve salad very cold, using minimal amounts oil-vinegar dressing so as not to drown the salad.