Salad Dressing

Grilled Radicchio With Creamy Anchovy Dressing

August 8, 2014

I grill romaine so it makes sense to me to grill radicchio. The slight char from the grill is excellent with radicchio’s bitterness. The radicchio softens and wilts from the heat, taking on a bit of smoke flavor. You may also use a heavy grill pan on your stovetop. Use the grilled radicchio as a simple salad topped with this Creamy Anchovy Dressing. 

Chile-Spiced Bean Salad

September 2, 2013

Antique Picnic Basket

Chile-Spiced Bean Salad

A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours. 

INGREDIENTS

Spicy Dressing

2 Cups Red Kidney Beans

2 Cups Pinto Beans

2 Cups Garbanzo Beans

2 Cups Whole Kernel Corn

1 Sliced Large Celery Stalk

5 Sliced Green Onions (Including Green Tops)

1/4 Cup Chopped Parsley

1/2 Cup Diced Green Chiles

Prepares the Spicy Dressing and set aside (recipe below).  In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans.  If you are using canned beans then make sure to drain and rinse them.  Add the corn to the beans and mix.  Add the celery, onions, parsley, and chiles. Combine well.  Pour the dressing over the salad mixture and mix well.  Cover with plastic wrap and place in the fridge for at least 6 hours.  Makes 8 servings.

Spicy Dressing:

3/4 Cup Olive Oil

1/4 Cup Wine Vinegar

1 Minced Garlic Clove

3/4 Teaspoon Kosher Salt

1 Teaspoon Chili Powder

1 Teaspoon Oregano

1/4 Teaspoon Ground Cumin

1/2 Teaspoon Freshly Ground Pepper

In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper.  Mix well to combine.  

Red Pepper & Cucumber Salad

June 18, 2013

Red PepperRed Pepper & Cucumber Salad

Summer is here and I tend to want to eat a bit lighter during these warm months.  Here is a good side salad.  If you want to make it a main meal then add sautéed chicken, shrimp or tofu.

INGREDIENTS

1 Garlic Clove

1 Diced Large Shallot

1 Seeded and Diced Jalapeno Pepper

4 Tablespoons Freshly Squeezed Lime Juice

1/2 Cup Olive Oil

1 Large Seeded and Diced Red Pepper

1 Large Peeled and Diced Cucumber

1/2 Cup Chopped Cilantro

3 Sliced Ripe Avocados

1/2 Teaspoon Kosher Salt

Pound the garlic clove to a smooth paste.  Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl.  Let sit for 10 minutes.  Add 1/2 cup olive oil and stir to combine.  Place the red pepper, cucumber and chopped cilantro into a medium size bowl.  Pour half of the garlic vinaigrette into the bowl of red pepper mixture.  Stir to combine well.  Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado.  Spoon the red pepper mixture on and around the avocado.  Serve immediately.  Serves 4 as a side salad or 2 as a main dish.

 

Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board.  Use a sharp knife and cut just to the right of the stem and along one side of the pepper.  Remove just the flesh and not the seeds.  Rotate the pepper a quarter turn and then slice again.  Continue to turn and slice until you have four seedless slices.  Throw away the seeds and core.

Jalapeno Peppers

Easy Sauces & Dressings

May 29, 2013

KetchupEasy Sauces & Dressings

Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.

Ketchup Sauces:

 

Cocktail Sauce

2 Parts Ketchup

1 Part Prepared Horseradish

Squeeze of Lemon

 

Barbeque Sauce

2 Parts Ketchup

1 Part Cider Vinegar

1 Part Mustard

1 Part Brown Sugar

Kosher Salt

Freshly Ground Pepper

 

Special Sauce

2 Parts Ketchup

2 Parts Mayonnaise

1 Part Pickle Relish

 

Mustard Dressings & Marinade:

Potato Salad Dressing

1 Part Mustard

2 Parts Cider Vinegar

2 Parts Olive Oil

Dill

Kosher Salt

Freshly Ground Pepper

 

Herb Vinaigrette

1 Part Mustard

3 Parts Olive Oil

2 Parts Vinegar

Kosher Salt

Freshly Ground Pepper

Tarragon

Dill

Basil

Oregano

 

Honey Mustard Marinade

1 Part Mustard

2 Parts Honey

2 Parts Vinegar

2 Parts Olive Oil

 

Mayonnaise Dressings & Dip:

 

Coleslaw Dressing

2 Parts Mayonnaise

1 Part Cider Vinegar

Pinch of Sugar

Freshly Ground Pepper

Celery Salt

 

Caesar Dressing

2 Parts Mayonnaise

1 Part Dijon Mustard

1 Part Worcestershire Sauce

1 Part Lemon Juice

Grated Parmesan Cheese

 

Wasabi Mayonnaise

3 Parts Mayonnaise

2 Parts Prepared Wasabi Paste

1 Part Lemon Juice

 

 

Feta Cheese

April 24, 2013

Greek FetaFeta Cheese

Choose the right Feta for your dish!

Goat’s Milk Feta: Goes with pita bread, olives, grapes, cherry tomatoes & pasta

Sheep’s Milk Feta:  Goes with watermelon and red onion salad, pizza, lamb & anchovies

Cow’s Milk Feta:  Goes with Greek salad, olive oil, rosemary and thyme, black beans, soup or casseroles.

Did you know that Traditional Greek Feta is made with a combination of sheep and goat milk?

Feta is a white, semi-firm, crumbly, salty cheese made from sheep’s or goat’s milk (sometimes cow’s milk) and cured in brine.  Originally from Greece, feta translates to “slice,” for one of the stages in its making.  The word came into English around 1956.  Feta is one of the world’s oldest cheeses.  It has been made in Greece and other Balkan countries for centuries.  Homer wrote about it, describing how the gods made the cheese.

The finest feta cheese should be purchased direct from its brine bath.  If it is prepackaged, it should have some of the brine in the packaging to keep it moist.  Feta cheese is best when eaten fresh, so always check the date.  If you will not be consuming it immediately, store the feta in a brine or milk bath in the refrigerator.  The milk bath will reduce the saltiness and help keep the cheese moist and last for up to 3 months.  Freezing is not good for feta cheese.  Feta that has been aged in barrels and sold straight from the barrel may be wrapped in a lightweight paper.  You may want to wrap your feta in a plastic bag or plastic wrap and store in the fridge however there is some controversy about storing cheese in plastic.  You may want to keep the feta in the paper, even when the paper gets soggy from the cheese moisture.  Allow at least 30 minutes for feta to come to room temperature, to fully enjoy its rich, tangy flavor and creamy texture.

If you are one who doesn’t like feta’s salty taste then you may want to soak the cheese in fresh water to leach out some of the salt or tone down the salt in dishes that feta is used in.  This allows the cheese to supply the salt.

Feta Vinaigrette

The slight sharpness of the feta combined with fresh green herbs makes a versatile vinaigrette dressing that goes beautifully with lightly steamed asparagus or sliced tomatoes as well as artichokes.  It is a lovely dressing on potatoes, pasta or shrimp salad as well.

 INGREDIENTS

1/4 Cup White Wine Vinegar

1 Teaspoon Minced Fresh Basil

1 Teaspoon Minced Fresh Dill

1 Teaspoon Minced Fresh Mint

1/2 Cup Finely Crumbled Feta Cheese

1/2 Cup Olive Oil

1/4 Cup Safflower Oil

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

In a small size bowl, whisk together the vinegar, herbs and cheese.  Add the olive oil and safflower oil in a slow thin stream.  Whisk constantly until combined and emulsified.  Add the kosher salt and pepper.  Set aside until you are ready to use.  Cover and refrigerate.  It will keep for up to 1 week.  Stir or shake well before using.  Makes 1 cup.

 

Date & Apple Salad

October 12, 2012

Date & Apple Salad

Sometimes it's nice to have a "meaty" salad for lunch or dinner.

INGREDIENTS

3 Tablespoons Olive Oil

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Diced Red Onion

1 Tablespoon Dijon Mustard

1/2 Cup Pitted & Sliced Dates

1 Head Frisee Lettuce

4 Cups Spinach

1 Sliced Apple

1/2 Cup Chopped Pistachios

1 Sliced Pear

2 Sliced Radishes

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a small size bowl mix the olive oil, vinegar, onion and Dijon mustard.  Set aside.  Cut the frisee  lettuce into bite size pieces.  In a large size mixing bowl add the dates, lettuce, spinach, apples, pistachios, pears, radishes, salt and pepper.  Mix the salad and then toss with the dressing.  Serve immediately.  Serves 4

 

Simple Green Pea Salad

October 8, 2012

Simple Green Pea Salad

So easy and so delicious!

INGREDIENTS

10 Ounces Cooked Peas (Fresh or Frozen)

8 Ounces Sliced Water Chestnuts

1/2 Cup Chopped Green Onions

2 Chopped Hard Boiled Eggs

2 Ounces Diced Pimientos

1/2 Cup Sliced Celery

Dressing:

1/3 Cup Light Mayonnaise

1 Tablespoon Dijon Mustard

1/2 Teaspoon Garlic Salt

1/4 Teaspoon Freshly Ground Pepper

In a small size bowl mix together the mayonnaise, mustard, garlic salt and pepper.  Chill the dressing while you are making the salad.  In a large size bowl mix together the peas, water chestnuts, green onions, boiled eggs, pimientos and celery.  Pour the dressing over the pea salad and combine all of the ingredients.  Place in the refrigerator and chill for at least 3 hours.  Serves 6

Toasted Walnut Salad

October 1, 2012

Toasted Walnut Salad

My Toasted Walnut Salad is the perfect fall salad and can be eaten as a main course or pears well with just about any main dish that you decide to cook up. 

INGREDIENTS

3/4 Cup Toasted & Coarsely Chopped Walnuts

3 Medium Peeled Oranges

1 Thinly Sliced Medium Red Onion

1 Large Peeled & Sliced Avocado

26 Pitted Greek Black Olives

2 Heads Butter Lettuce

1/4 Cup Crumbled Feta Cheese

Lemon Juice Dressing

In a large size serving bowl tear the butter lettuce into pieces.  Coarsely chop the oranges and add to the salad.  Add the red onion, avocado, olives and feta cheese.  Mix the salad and then toss with Lemon Juice Dressing.  Serves 6

Lemon Juice Dressing

1/4 Cup Freshly Squeezed Lemon Juice

1/2 Teaspoon Dijon Mustard

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

3/4 Cup Walnut Oil

Mix all of the ingredients in a blender or food processor for 30 seconds.  Makes about 1 cup.

Basic Herbed Salad Dressing

September 15, 2012

Basic Herbed Salad Dressing

A good salad requires a good homemade dressing.  Here is my recipe for a good Basic Herbed Salad Dressing.  If you’re not a garlic fan then feel free to just leave it out. 

INGREDIENTS

1/4 Cup White Wine Vinegar or Red Wine Vinegar

2 Tablespoons Freshly Squeezed Lemon Juice

2 Tablespoon Olive Oil

1/2 Teaspoon Sugar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Dijon Mustard

2 Tablespoon Chopped Fresh Basil

1 Finely Minced Garlic Clove

In a large size bowl whisk together all of the ingredients.  Let the dressing sit for an hour at room temperature.  Pour onto your favorite green salad, toss and serve.  Makes 1 serving. 

Spinach Salad

August 23, 2012

Spinach Salad

This is a delicious main-dish salad.  For a refreshing side-dish salad, simply reduce the portions and omit the egg and bacon.  This salad pairs very well with roast chicken or a thick grilled pork or veal chop. 

INGREDIENTS

Salad:

2 Hard Boiled Eggs (Peeled)

3 Pounds Flat Leaf or Baby Spinach

6 Diced White Mushrooms

6 Strips Crumbled Bacon

6 Slivered Green Onions

1 Sliced Green Apple

10 Toasted Whole Pecans

1 Cup Garlic Croutons

 

Dressing:

1 Tablespoon Honey Dijon Mustard

1 Minced Garlic Clove

1 Tablespoon Minced Fresh Dill

1 1/2 Tablespoons Fresh Lemon Juice

6 Tablespoons Olive Oil

1 Tablespoon Heavy Cream

 

In a large mixing bowl, whisk the dressing ingredients together until nice and creamy.  Press the egg yolks through a fine mesh strainer and finely chop the egg whites.  Keep the egg yolks and the egg whites separate.  Set aside.  Add the spinach and mushrooms to the salad bowl and toss well to coat.  Divide among 4 serving bowls.  Sprinkle the egg whites, bacon, green onions and egg yolks around the top of the salad.  Arrange the apple slices around the outside of the salad and layer several of the apple slices with the toasted pecans.  Top with croutons.  Pass around the dressing for everyone to help themselves.  Serves 4

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