Salad Day

DEAR SOS: The Italian dressing that Jacopo’s in Pacific Palisades serves with its chopped antipasto salad is delicious. Can you obtain the recipe?

KAREN MARRS

Pacific Palisades

DEAR KAREN: We’re devoting this column to dressings (and what they’re served with), which have been in particular demand.

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Chopped Antipasto Salad With Italian Dressing

Active Work and Total Preparation Time: 30 minutes plus 8 hours chilling

JACOPO’S ITALIAN DRESSING

1/2 cup canola oil

1/2 cup extra-virgin olive oil

2/3 cup red wine vinegar

1 tablespoon lemon juice

1/2 small onion, roughly chopped

1/2 carrot, shredded

2 tablespoons grated Parmesan cheese

2 tablespoons chopped parsley

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

Dried basil

Dash dried oregano

* Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. Makes 2 cups.

SALAD

1/2 head romaine lettuce, chopped

1/2 head iceberg lettuce, chopped

1/4 head cabbage, chopped

1/2 cup chopped salami

1/2 cup chopped mortadella

1/2 cup chopped ham

1/2 cup chopped Provolone

1/2 cup chopped pepperoncini

1/2 cup coarsely chopped black olives

3/4 cup garbanzo beans

* In large bowl, combine lettuces, cabbage, salami, mortadella, ham, Provolone, pepperoncini, olives and garbanzo beans. Toss with half of dressing. Serve with remaining dressing on side.

6 servings. Each serving: 417 calories; 956 mg sodium; 34 mg cholesterol; 33 grams fat; 17 grams carbohydrates; 15 grams protein; 2.10 grams fiber.

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DEAR SOS: The Ocean Avenue Seafood restaurant in Santa Monica has an amazing ahi tuna seared with sesame seeds, served with Asian vinaigrette. Any chance of obtaining the recipe?

LINDA BALTER

Santa Monica

DEAR LINDA: What a lovely Asian-style dressing this is for any grilled fish or shellfish. Refrigerate the leftover dressing for other uses.

Ocean Avenue Seared Ahi Tuna With Asian Vinaigrette

Active Work and Total Preparation Time: 25 minutes plus 8 hours chilling

ASIAN VINAIGRETTE

1 bunch green onions, minced

1 bunch cilantro, minced

1/4 cup chopped ginger root

1/4 cup minced garlic

1 cup lemon juice

1 cup rice wine vinegar

3/4 cup soy sauce

1/4 cup sugar

1 teaspoon Sichuan peppercorns

1 teaspoon red pepper flakes

1 teaspoon freshly ground pepper

Coarse salt

* Combine onions, cilantro, ginger, garlic, lemon juice, vinegar, soy sauce, sugar, peppercorns, red pepper flakes, pepper and salt to taste in bowl. Chill overnight before using. Makes 3 cups.

TUNA

1/4 cup black sesame seeds

1/4 cup white sesame seeds

6 (6- to 8-ounce) thick center-cut ahi tuna steaks

* Combine black and white sesame seeds. Roll tuna steaks in seeds. Heat a large skillet over high heat. When a drop of water pops out of pan, add tuna and sear on each side 2 to 3 minutes. Remove to paper towels, then thinly slice each steak.

* To serve, ladle 1/4 cup Asian Vinaigrette onto each of 6 plates. Top with fan of tuna slices. Repeat with other steaks.

6 servings. Each serving: 275 calories; 1,120 mg sodium; 60 mg cholesterol; 13 grams fat; 12 grams carbohydrates; 41 grams protein; 1.96 grams fiber.

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DEAR SOS: We stopped at the Harris Ranch off Interstate 5 in Coalinga, where we had a marvelous salad made with thin slices of barbecued beef. I ordered my salad with basil vinaigrette. It was the best dressing I’ve had.

ADRIENNE S. BROWN

Rancho Palos Verdes

DEAR ADRIENNE: We were sent the dressing recipe as requested. You can create your own meat salad, using cooked beef, pork, chicken or turkey. Always shake dressings well before using.

Harris Ranch Basil Vinaigrette

Active Work and Total Preparation Time: 10 minutes

1/2 cup corn oil

1/2 cup olive oil

2/3 cup red wine vinegar

1 tablespoon minced red onion

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh oregano

1 tablespoon chopped parsley

1 teaspoon minced garlic

1 teaspoon Dijon mustard

1 teaspoon sugar

Freshly ground pepper

* Combine corn and olive oils, vinegar, onion, basil, oregano, parsley, garlic, mustard, sugar and pepper in jar. Shake well before using; store in the refrigerator.

2 cups. Each 2-tablespoon serving: 62 calories; 4 mg sodium; 0 cholesterol; 7 grams fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.

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La Piccola Bottega platter from D’Laria Italian Ceramics, Los Angeles