Salads from Class!

I took pretty copious notes in class and promised other class members I would share the ingredients for the 10 different vegetable salads we made on Day 5. Figured I'd post them on this blog as well while I'm at it!
Richard didn't provide exact measurements (I think he made them up as he went along) but at least the ingredients provide a good foundation for recreating the recipes.

1) Fennel and Cabbage Slaw with Horseradish-Dill Dressing

• Red Cabbage
• Red Onion
• Green Apple
• Fennel
• Dill
• Celery Seed
• Horseradish Mayo
  

2) Guacamole

• Avocado
• Red Onion
• Shallot
• Tomato
• Cilantro
• Parsley
• Scallions
• Tabasco
• Garlic
  

3) Roasted Califlower w/ Roasted Red Pepper Mayo

• salt
• pepper
• olive oil
• cauliflower

Make X's on bottom to remove core of cauliflower. Rub with a little bit of olive oil salt and pepper. Roast at 350 degrees F for 45 minutes.

4) Potato Salad

• Potatoes
• Mushrooms

For the mayo:

• Watercress
• Garlic Paste
• Mayo
• Basil
  

5) Jicama Salad

• Jicama
• Parsley
• Cilantro
• Salt
• Pepper
• Lime Juice
• Olive Oil
• Jalapeno
  

6) Carrot and Raisin Salad with Raspberry Vinaigrette

• Carrots
• Raisin
• Parsley
• Toasted Almonds
• Thyme
• Fennel
• Salt
• Pepper
• Raspberry Vinaigrette (olive oil, dijon mustard, raspberry vinegar, salt, pepper)

7) Celery Root Salad with Remolade

• Celery root
• Parsley
• Chives
• Tarragon
• Remoulade (Mayonnaise with conichons, capers, herbs and anchovy paste)
  

8) Roasted Beet Salad

• Roasted beets
• Mint
• Basil
• Scallions
• Sherry Vinaigrette (olive oil, dijon mustard, sherry vinegar, salt, pepper)

9) Daikon Radish and Cucumber Salad

• Daikon Radish
• Cucumbers
• Scallions
• Julienned Ginger
• Red Wine-Sesame Vinaigrette (sesame oil, dijon mustard, red wine vinegar, salt, pepper)

10) Roasted Red Peppers



Lost my notes on this! Besides the roasted red peppers... I'm guessing olive oil and herbs...perhaps tarragon? Anyone remember? Richard, are you out there? Help!