Dressing

1/2 cup olive oil, divided
2 teaspoons Worcestershire sauce
1 tablespoon sherry wine vinegar
grated zest of 1 lime
1 small serrano chile, seeded and chopped
1 tablespoon mayonnaise
1/4 teaspoon salt

Salad

3 heads romaine lettuce, or 2 bags (10 ozs. each) prepared chopped romaine
1/2 cup chopped cilantro
3/4 cup grated Cotija Mexican cheese or Parmesan Cheese
1 cup purchased croutons

To make the dressing: put 1/4 cup of olive oil in a blender or food processor with the Worcestershire sauce, vinegar, lime zest, chile, mayonnaise and salt. Thoroughly blend together and slowly add the remaining 1/4 olive oil while blending on low speed. Taste, and if necessary add more salt.

To make the salad: if using heads of romaine, remove the outer leaves and discard. Wash and dry the romaine and cop coarsely. Place in a large salad bowl. Add the cilantro and cheese. Cover and refrigerate until ready to serve.

To make the chicken: either skin, bone and shred a purchased rotisserie chicken OR slice each breast in half, width-wide to make 2 thin breast filets. Cut each filet in 1/2 inch strips. In a small bowl, coat chicken strips with 2 tablespoons olive oil and 1/2 teaspoon salt and some fresh cracked pepper. Heat large skillet to high and when very hot, quickly stir-fry chicken breast strips, stirring constantly, until no longer pink, about 2-3 minutes. Remove and set aside to cool.

To serve: add the croutons and shredded rotisserie chicken or chicken strips to the salad. Shake or whisk the dressing well and toss about half or three fourths of the salad dressing with the salad. Serve with Crunchy Quesadillas for a quick summer meal.

1 pound green beans, fresh, trimmed and cut in half
2 cups good quality croutons
2 tablespoons Parmesan cheese, freshly grated
1/2 cup walnuts, chopped
1/2 teaspoon oregano, fresh, chopped or 1/4 teaspoon dried
1 teaspoon flat-leaf (Italian) parsley, chopped, fresh
Zest of 1 lemon

In a medium saucepan, blanch the beans in boiling water with 1 teaspoon salt for 2-4 minutes. Drain in colander and immediately run cold water over the beans to stop the cooking process. Drain well.

In a 325 degree F oven, toast walnuts on baking sheet for 2-5 minutes to bring out flavor and cool. Make dressing (recipe follows).

In a large bowl, toss green beans with dressing. Add lemon zest, Parmesan, croutons and walnuts. Season to taste with salt and pepper and serve.

Dressing

1/4 cup olive oil
1/4 cup walnut oil
1/4 cup sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white onion chopped finely or grated
1/2 teaspoon garlic, chopped finely
1/4 teaspoon salt

Whisk ingredients together and add to green beans.

2 1/2 pounds potatoes (about 8 medium)
2 teaspoons salt for boiling potatoes
4 eggs
3 stalks celery, chopped
1/2 cup chopped onion
1 cup light mayonnaise
1/2 cup light sour cream
2 teaspoons chopped fresh dill (preferably) or dried dill
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
Peel the potatoes with a vegetable peeler and cut into 1-inch chunks. Place in a saucepan, and add water to cover and 2 teaspoons salt. Bring to a boil, cover, set the heat to low, and simmer for 18 to 20 minutes, or until just tender when you stick the potatoes with a fork. Do not overcook. Drain in a colander.
Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Set the heat to low and cover. Simmer for 13 minutes. Drain, put the eggs back in the pan, and cover with cold water. When the eggs are cool, drain. Tap each egg on the counter and roll it between the palms of your hands. Peel off the eggshells. Discard the shells and chop the eggs.
In a large bowl, combine the celery, onion, mayonnaise, sour cream, dill, vinegar, mustard, salt, and pepper. Add the potatoes and eggs. Stir well and refrigerate until ready to serve.
Tip: Never leave potato salad unrefrigerated for very long. The eggs and the mayonnaise can spoil fast at room temperature and even faster if left in the sun.