My Classic Vinaigrette

I've been making this vinaigrette for years. It's a simple, classic vinaigrette that everyone loves. It's not too acidic and has just a hint of mustard. If your serving a simple salad toss the greens in this lovely dressing and fall in love. Lately, I've been using it on a vegan nicoise salad and it's out of this world good.

My Classic Vinaigrette

1 T minced shallot
1 garlic clove, minced
1/2 t sea salt
1/8 t freshly ground black pepper
1/2 t Dijon mustard
1/4 C white wine vinegar
3/4 C olive oil

In salad bowl, combine the shallot, garlic, salt, pepper, Dijon and white wine vinegar. Blend well. Slowly whisk in the olive oil. Serve.

Note: The pic is not mine.

It's All About The Dessing... Ranch!

I have a daughter that only eats Ranch on her salads. In her world there is only one dressing and she'll go without a salad if Ranch isn't on the menu. So I set out to create something with a similar taste, texture and look, but more flavor and complexity. I don't like using soy products because they can be difficult to digest, so I turned to Vegenaise (the grape seed variety, but any Vegenaise will do) and threw in an avocado. This dressing is wonderfully creamy and perfect for people who aren't fans of vinegar and oil dressings. It can be put together quickly and gives you a nice alternative. Does my daughter like it? Yes!

Vegan Ranch Avocado Dressing 
Enough dressing for a large salad for four

1 avocado
1/2 C. Veganaise
1 t dried minced onion
1/4 t onion powder
1/4 t garlic powder
1 t - 1 T drained capers (optional)
pinch of white pepper
sea salt to taste

In a small bowl smash the avocado with the back of a fork. Add the rest of the ingredients combining well. Cover with plastic wrap, pressing down on the dressing so air doesn't get to it, and refrigerate for about 30 minutes. Pour dressing over salad greens and toss until coated.

Fresh Sweet Corn and Tomato Salad

There's little better in this world than fresh sweet corn and tomatoes at the end of the summer. This is a recipe I posted two years ago. I made it again recently and its wonderful.

Fresh Sweet Corn and Tomato Salad

Serves 4
Dressing
2 T. fresh lemon juice
2 t. olive oil
1 t. balsamic vinegar
¼ t. sea salt
¼ t. black pepper
3 cloves of garlic, finely minced


Veggies
½ C. uncooked whole wheat orzo
¼ C. red onion, diced
1 C. tomato, diced
4 ears of fresh sweet corn, kernels cut off
½ C. cucumber, diced
Italian flat-leaf parsley

Cook the orzo according to directions. While the pasta is cooking make the dressing by whisking together the ingredients. Drain the pasta and put it into a bowl. Spoon a little of the dressing over the pasta, stir to coat and set aside to cool. Prepare the vegetables. When the orzo is cool, mix the orzo, vegetables and remaining dressing together. Garnish with parsley and serve.

Avocado Sweet Corn Salad

This is a recipe I dreamed up two summers ago. And now with the tomatoes and corn just coming in, I made it again and thought it deserved a repeat performance. The avocado dressing is wonderfully flavorful on top of the vegetables.

Avocado Sweet Corn Salad

Can be made quickly
Serves 4

Dressing
1 avocado
3 T fresh lemon juice
½ C. peeled and diced cucumber
1 garlic clove, minced
1/8 t. sea salt
1/8 t. pepper

Salad
8 C. loosely pack lettuce – chopped romaine and mixed baby greens
2 ears of corn, kernels cut off
1 large tomato, cut into large bite size pieces
½ sweet pepper (I used an orange pepper), cut into bite size pieces
1/4 C. sweet onion, sliced and cut into bite size pieces
1 cucumber – (use the remaining cucumber from the dressing) peeled, seeded and cut into bite size pieces

To make the dressing, cut and scoop out the avocado putting it into a food processor. Add the remaining ingredients and pulse until blended and smooth. Put the salad ingredients into a large bowl and pour the dressing over the salad. Gently toss to mix the dressing with the vegetables and serve.

Braised Endive Salad

I found a recipe for braised endive that looked interesting. I played with the ingredients, added a dressing and came up with a warm salad that satisfied my family. This recipe will serve 2 - 3. It's easy and a great start to any dinner.

Braised Endive Salad

1 T olive oil
6 sprigs of fresh thyme
3 large endive
fresh lemon
sea salt

Slice the endive in half. Add the olive oil to a saute pan and warm on low heat. Place the thyme in the pan and arrange the endive on top. Season with salt and cover to cook over medium low heat. Cook for 20 - 30 minutes, until the endive is tender and slightly browned. Squeeze a little lemon juice over the pan and serve with the sun-dried tomato dressing that follows. 

Sun-Dried Tomato Salad Dressing

5 sun-dried tomatoes, rough chop
1 T pine nuts
1/4 C olive oil
1 garlic clove, rough chop
1 sprig of thyme, leaves only
1/8 t sea salt
pepper to taste

Place all of the ingredients into a food processor and  process until well blended. Refrigerate.

Sun-Dried Tomato Salad Dressing

This has become my favorite salad dressing. It's fast, easy and the ingredients are always on hand. I LOVE my other sun-dried tomato dressing, but this is so simple, you gotta love it too! And as you'll see in an upcoming post, it inspired a new salad.


Sun-Dried Tomato Salad Dressing

5 sun-dried tomatoes, rough chop
1 T pine nuts
1/4 C olive oil
1 garlic clove, rough chop
1 sprig of thyme, leaves only
1/8 t sea salt
pepper to taste

Place all of the ingredients into a food processor and  process until well blended. Refrigerate.

Sun-Dried Tomato Dressing on Grilled Romaine

My best wishes to you for a happy and healthy NewYear. Let's make 2011 one of good health. Onward 2011!

The dressing:

1 large garlic clove,chopped
1 T chopped shallot
1 T balsamic, (I used Fustinis's 18 year old Traditional Balsamic Vinegar, WOW!)
1/2 C olive oil
5 sun-dried tomatoes, packed in oil, chopped
1 t capers, drained
1/4 t fresh thyme leaves
1/8 - 1/4 t salt
pepper to taste

In a food processor, combine all of the ingredients except the olive oil. Process, slowly adding the oil.


The salad:

1 - 2 hearts of Romaine
olive oil
black olives, Kalamata or Gaeta, cut in half (optional)

Cut the Romaine in half. Brush the cut side with olive oil and grill quickly. Top the Romaine with the dressing and a few pitted and sliced black olives. Serve.