This is the salad dressing we serve on arugula to top the pizzas. It’s is a crowd pleaser. It’s a great all-purpose dressing that tastes great with any green, can be used on sandwiches or as a bread dip for appetizers.
I make this in a large bottle and store it in the pantry – no need to refrigerate. Makes approximately one quart.
- 2 1/2 cups olive oil
- 3/4 cup balsamic vinegar
- 3/4 cup honey
- 3 tsp. salt
One of the sweetest treats delivered by our CSA this summer – diminutive, fresh and utterly perfect – strawberries! With a box full of veggies screaming “Chop Salad!” the strawberries seemed the perfect match to the fresh crispness of the greens.This could be the “red” part of your Fourth of July weekend!
- 2 cups fresh strawberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbs. sugar
- 1/2 cup water
- freshly ground black pepper
- 1/4 tsp. salt
Blend all ingredients until smooth.
The inspiration for this came to me from the most recent issue of Food and Wine. Of course I changed the recipe a bit and left it in the food processor too long, but it worked out great for the Salad Petite Bouquet concept I had. It would be a great bottom-of-the-plate dressing for a roasted vegetable salad, or a wonderful dip for a crudite platter. The fresh lemon gives it a nice kick and the walnuts, a rich satisfying texture.
- 1 cup toasted walnuts
- 1/2 cup olive oil
- 2 lemons, zested and juiced
- 1 small shallot, quartered and roasted
- salt and pepper to taste
The walnuts can be toasted in a 425 degree oven for about ten minutes, or over a flame in a dry pan. Either way, you want to make sure to move the walnuts around a little so they don’t burn or they will become bitter. Once they are toasted, let them cool on the counter for awhile.
If you choose to toast the walnuts in the over, throw the shallot into a shallow baking dish to roast until it begins to brown on the edges. Let the shallot cool as well.
Once the walnuts and shallots have cooled, pulse all the ingredients together in a food processor and add salt and pepper to taste. I used perhaps 1/4 tsp. of salt, but you may prefer more or less.
After all those beets last summer, the last thing I expected to crave mid-winter was the flavor of the ruby-red tuber. It’s true. As of late, I’ve been pining, dreaming and in a constant state of agitation every time hunger strikes. To make matters worse, last weekend I bought a very noisy pomegranate. Every time I opened the fridge, there it was peeking at me through the crisper drawer shouting, “BEETS! BEETS! BEETS! I want to eat BEETS!”
Fortunately, there was an easy solution to this incessant craving. In the freezer was one lonely container labeled, “Beet Bruschetta – Sept. ’09. Add feta and mint.” I decided to thaw it out and run it through the blender. I did not add the feta or mint although mint would be lovely. I did add a little more raspberry vinegar and olive oil to thin it out a bit, and then warmed it. Since it’s thicker than a traditional salad dressing, I thought it would present itself more appropriately on the bottom of the plate. The greens, cukes, thinly sliced onions and pomegranate seeds float on top. Entonces, last summer’s Beet Bruschetta became today’s warmed beet vinaigrette, and those darn little pomegranate seeds had a fun ride on top. Now we’re both happy, and the salad - a perfect mid-winter jewel.
To make this warmed beet vinaigrette, follow the above link to Beet Bruschetta. Make the recipe, but leave out the feta cheese and then add about 1/4 cup more vinegar and 1/2 cup olive oil. Puree in a blender.
Spanish Lesson: Entonces means So.