- Ingredients
- * Home Smoked Salmon
- * 3 cups hot water
- * 1 cup packed brown sugar
- * 1 cup white sugar
- * 4 tablespoons coarse or kosher salt
- * Pinch grated lemon zest
- * 1/2 cup water
- * Apple Vinaigrette
- * 1 cup apple juice
- * 1 teaspoon Dijon mustard
- * Freshly ground black pepper
- * Pinch coarse or kosher salt
- * Dash apple cider vinegar
- * 3 tablespoons canola oil
- * Green Salad
- * 4 to 6 frisee lettuce sprigs
- * Handful baby arugula leaves
- * Handful fresh celery leaves
20 June 2009 - *I only put in one clove of garlic - I didn’t want it to be too heavy. It was good, but thick.
- buttermilk
- ketchup
- Worcestershire sauce
- hot Paprika
- Salt & pepper to taste
- mixed greens
- sliced strawberries
- sliced kiwi
- reduced-sodium chicken broth
- honey
- sesame oil
- honey mustard
- Salt and ground black pepper
This makes a strong vinaigrette
- Grey Poupon mustard
- good red wine vinegar
- olive oil
If you’ve been to Michael Chiarello’s restautant, Tre Vigne, in California’s Napa Valley, or have seen his TV show on the Food Network, you may be enjoying his Italian cooking, which features big flavors and pleasing unexpected twists. In this salad, he skips the egg found in the classic Caesar dressing and then pairs this lighter dressing with an unusually full-bodied leafy salad. Anchovy lovers, this one’s for you!
Adapted from At Home with Michael Chiarello, by Michael Chiarello (Chronicle Books, 2005).
Fast Fact: Arugula gets its bite from health-promoting sulfur compounds related to those in watercress.
Quick Tip: This dressing likes to sit so that the garlic and anchovy flavors can bloom, so if possible, make it a day ahead. Remove from the refrigerator 1 hour before using to bring it to room temperature.
- freshly grated Parmesan cheese
- olive oil
- Freshly ground coarse black pepper
- Tabasco sauce or other hot-pepper sauce
- Worcestershire sauce
- fresh lemon juice
- Dijon mustard
- Champagne vinegar
- garlic
- Dressing
- Salad
- freshly grated Parmesan cheese
Instead of mixed greens, this makes a good first-course salad. It also goes well served with grilled or poached salmon or a butterflied leg of lamb.
Adapted from Salads, 150 Classic and Innovative Recipes for Every Course & Every Meal, by Leonard Schwartz (HarperCollins, 1992)
Fast Fact: Walnut oil contains the same beneficial omega-3 fatty acids as walnuts.
Quick Tip: Leftover dressing tossed with cold boiled potatoes makes a quick potato salad.
- Salad
- Salt and freshly ground white pepper
- heavy cream
- walnut oil
- sherry vinegar
- coarse-grained mustard
- Dijon mustard
- Dressing
- halved grape tomatoes
- finely chopped shallots
This delicious and easy soy-based dressing can stand head to head with everyone’s favorite – ranch dressing. Look for silken tofu in shelf-stable cardboard containers. It has a different texture than regular tofu and is good for dressings and desserts. This dressing is good on a tossed green salad (remember to pick dark green salad greens), but equally at home on a baked potato or as a dip for raw vegetables. Add a bit of fragrant bleu cheese if you like.
- fresh lemon juice
- canola oil
- salt
- pepper
- chopped fresh Italian parsley
- cider vinegar
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.
- fresh orange juice
- balsamic vinegar
- extra-virgin olive oil
- Salt and black pepper to taste
This just sounds so-o-o-o healthy and good.
- fresh basil leaves
- yellow mustard
- olive oil
- kalamata olives
This is good!Pairs nicely with Beef Negi Maki Yaki.
- rice or cider vinegar
- soy sauce
- dark sesame oil
- small carrot shredded
- prepared mustard
- grated fresh ginger root