"Salads are so versatile, either as an appetizer, or a meal. And the availability of fresh vegetables, as well as the variety the season brings, makes salads a great meal alternative after a long winter," comments Linda.

"These recipes make a welcome change to the dinner menu in the spring, but can be enjoyed right through the summer as well," Linda notes. The recipes are simple to make, and are at their best when the ingredients are available fresh locally. "I love making salads in the spring, because for me, it means summer is right around the corner," says Ms. Haynes.

One of North America's leading artisan bakeries, ACE Bakery's famous baguettes and artisan breads are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, New York State, the Midwest U.S.A., and as far away as the Bahamas. ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods, and a stone deck oven all work to create exceptionally flavourful products with a light, airy texture and crisp, golden crust. The breads contain no preservatives and are made with the finest ingredients.

Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its net profits to charitable organizations in the principal centres where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships and supporting organic farming initiatives. All royalties from the sale of The ACE Bakery Cookbook are donated to support these efforts.

Asparagus, Beet, and Chèvre Salad
Serves 4 as an appetizer

This simple and easy-to-make salad looks absolutely gorgeous. The colours are so vibrant, and the tastes of the three ingredients really complement one another. Along with some thick slices of baguette or focaccia, it's substantial enough for a light lunch, or it can be served as an elegant appetizer before grilled fish or roasted chicken.

¾ lb. (340 g) beets, boiled or roasted, cooled to room temperature, and peeled
1 lb. (455 g) asparagus, washed, cooked, and plunged into cold water to maintain colour
7 oz. (200 g) creamy chèvre that will keep its shape
1 to 2 Tbsp. (15 to 30 mL) chopped fresh chives

Vinaigrette
1 tsp. (5 mL) Dijon mustard
1¼ Tbsp. (20 mL) raspberry vinegar
4 Tbsp. (60 mL) extra virgin olive oil
½ tsp. (2.5 mL) kosher salt
freshly ground white pepper to taste

Cut the room temperature beets into 1-inch (2.5-cm) chunks. Cut each room temperature asparagus spear into 2 or 3 pieces. Cut the chèvre into 1-inch (2.5-cm) chunks.

For the vinaigrette, whisk together the mustard and vinegar in a small bowl. Drizzle in the oil, whisking continuously. The vinaigrette will become fairly thick. Mix in the salt and pepper.

Toss the beets in half of the vinaigrette and separately toss the asparagus in the other half.

Mound the beets and asparagus beside each other on 1 large plate or 4 smaller ones. Or, if you prefer, toss the 2 vegetables together. Top with the chèvre and garnish with chives.
The ACE Bakery Cookbook©

Roasted Salmon Salad in Cumin-Scented Yogurt Dressing
Serves 4

The lemongrass and garlic give this salmon salad a delicate Asian flavour, which works well with the cumin and coriander in the yogurt dressing.

The Salad
1 bulb of lemongrass, gently crushed and cut in ¼-inch (.6-cm) rings
2 medium cloves garlic, smashed
approximately 1/8 tsp. (.5 mL) freshly ground black pepper (6 mill turns)
¼ cup (60 mL) vegetable oil
3 8-oz. (225 g) pieces of center-cut salmon fillet, skinned and approximately 1½-inches (3.8-cm) thick
35 yellow beans
35 green beans
half an English cucumber, seeded and cut in 1-inch (2.5-cm) chunks
15 cherry tomatoes
1 tsp. (5 mL) minced fresh coriander (mince just before serving) plus sprigs for garnish
salt and freshly ground black pepper to taste
1 squeeze of lemon juice (optional)
pinch of dried ground chilies (optional)

The Dressing
2½ tsp. (12.5 mL) ground cumin, or more, to taste
½ tsp. (2.5 mL) ground coriander, or more, to taste
¾ cup (180 mL) yogurt

For the Salad
Mix together the lemongrass, garlic, pepper, and oil in a shallow casserole dish large enough to hold the salmon. Place the salmon pieces in the dish, making sure that all of it is covered with marinade. Place 2 or 3 slices of lemongrass on top of each piece of salmon. Marinate, at room temperature, 30 to 45 minutes, occasionally turning the fish over or spooning the marinade over top.

Preheat the oven to 400ºF (200ºC).

Clean and cook the beans in salted water until just barely crisp. Shock under cold water. Drain and place in a serving bowl large enough to hold the salmon and other ingredients. Add the cucumber chunks. Set aside.

Heat a cast iron skillet for 2 minutes. Remove the fish from the marinade and salt one side. Place the salmon pieces in the skillet, salted-side down, and cook for 1 minute. Salt the top sides, flip the salmon pieces over and cook for another minute. Move the skillet to the oven for 7 to 9 minutes, depending on how you like your fish cooked. Remove the fish from the skillet and let rest for 10 minutes. Break into chunks and reserve. If you are using wild salmon, decrease the oven time by at least 2 to 3 minutes.

Slice the tomatoes in half. Add the salmon, tomatoes, and minced coriander to the beans and cucumber mixture.

Gently mix in half the dressing so as not to break up the salmon. Taste, add salt and pepper, more dressing, and more minced coriander as needed. Add the lemon juice and chilies, if desired. Decorate with sprigs of coriander. Serve with warm baguette or pita bread. Use any leftover dressing as a simple sauce for grilled fish.

For the Dressing
In a small, dry frying pan, stir together the cumin and coriander over medium heat for 30 seconds to 1 minute or until the spices give off a fragrance and have darkened slightly. Don't let them burn. Mix into the yogurt.
The ACE Bakery Cookbook©

Baby Lettuce with Taleggio Croquettes
Serves 4 generously

There's something spectacularly yummy about a mouthful of crunchy-coated warm cheese together with cool lettuce leaves. Cooking the croquettes is a last-minute job, but they can be assembled hours before. You can hold them in a warm oven for at least 10 minutes if necessary.

Croquettes
1/3 cup (80 mL) all-purpose flour
1 egg, white only
1 cup (240 mL) coarse fresh white breadcrumbs
10 oz. (285 g) Taleggio cheese, rind removed, and cut into ½-inch (1.2-cm) cubes. If you can't find Taleggio, substitute fontina.
canola or vegetable oil for cooking

Vinaigrette
1 tsp. (5 mL) Dijon mustard)
1 Tbsp. (15 mL) sherry vinegar
1 to 2 tsp. (5 to 10 mL) walnut oil
5 to 6 Tbsp. (75 to 90 mL) delicate olive oil
1 sprig of fresh tarragon, crushed
1 small clove garlic, crushed
salt and freshly ground white pepper

Salad
3 handfuls baby frisée lettuce, cleaned and dried
2 handfuls baby red oak leaf lettuce, cleaned and dried
2 handfuls baby Boston lettuce, cleaned and dried
½ cup (120 mL) pea sprouts

For the Croquettes
Place the flour, egg white, and breadcrumbs in three separate bowls and line the bowls up in that order. Roll a cube of cheese in the flour, making sure it is completely coated. Then cover it in egg white, and then completely coat it with the breadcrumbs. Pat the crumbs on if necessary. Place it on a plate. Continue with all the pieces of cheese. Your hands will be a mess. When you've cleaned them up, cover the cheese croquettes with plastic wrap and place in the refrigerator. Remove the croquettes from the fridge half an hour before cooking, to bring to room temperature.

Heat 2 inches (5 cm) of oil in a high-rimmed sauté pan. The oil should be shimmering but not smoking - about 350ºF (175ºC). Test the temperature by throwing in a piece of bread the same size as a cheese croquette. The oil should bubble up and the bread should be golden in 15 to 20 seconds.

Remove the test piece of bread and lower the croquettes into the oil, a few at a time. You need to be able to turn them and to get them out before they burn. That's impossible if all the croquettes are cooking at the same time. When they've turned golden brown, remove from the oil and drain on a paper towel.

For the Vinaigrette
In a bowl, whisk together the mustard and sherry vinegar. Continue whisking, and slowly dribble in the walnut oil, then the olive oil, 1 Tbsp. (15 mL) at a time.

Add the crushed tarragon sprig and the crushed garlic and let stand for 30 minutes, and then take them out and discard. Taste. The garlic taste should be very subtle. You don't want it to overwhelm the delicate lettuces. Add salt and pepper to taste.

Assembly
In a serving bowl, toss the salad with as much vinaigrette as you like and sprinkle the croquettes on top. Eat while the cheese is still hot.
The ACE Bakery Cookbook©

For more information, contact Samantha Mesrobian, 416/241-3600 x.305, smesrobian@acebakery.com.


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