Salads & Dressings (N-Z)
Panzanella
Ingredients:
2 cups cubed Italian bread, about half of one small loaf
1/4 cup olive oil
2 cups mixed salad greens
2 medium, ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced
1/2 cup fresh basil, cut into thin strips
1/4 cup Gaeta or Niçoise olives
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and freshly ground pepper to taste
¼ cup thick shavings of Parmigiano Reggiano
Directions:
Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with 1/4 cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.
In a salad bowl, combine salad greens, diced tomatoes, sliced onions, basil, and olives.
In a small bowl, whisk together 1/4 cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.
Serves 2-4.
Pine Nut Studded Halloumi Salad
Ingredients:
small watermelon
1 packet Halloumi cheese
2 ounces pine nuts
5 ounces mixed salad leaves
Directions:
Cut watermelon in slices and remove outer green skin. Cut Halloumi into 1-inch slices. Press pine nuts into Halloumi slices and toast in a pan for 1-2 minutes over medium heat without using oil or under hot grill.
Arrange salad leaves on plate with 2-3 slices of watermelon, add warm Halloumi slices, and optionally sprinkle over additional toasted pine nuts. Serve.
Piquillo Pepper Salad With Capers and Basil
Ingredients:
2 250-gram jars Piquillo peppers, strained and cut in rings (about 20 peppers)
1 small red onion, peeled and cut in rings
4 ounces Jamon Serrano or prosciutto, diced
1 clove garlic, peeled and crushed
2 tablespoons Sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons of strained capers with vinegar
20-25 leaves of fresh basil cut in julienne
salt and pepper to taste
Directions:
Mix all the ingredients and let marinade at least 30 minutes and at the maximum 2 days. Serve as a tapas with grilled crusty bread.
Serves 6 people as appetizers.
Point Reyes Original Blue™ Potato Salad
Ingredients:
5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound Original Blue™ Cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery
Directions:
Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool. Combine all remaining ingredients. Mix with potatoes. Adjust seasoning.
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)
Potato and Monte Veronese Cheese Salad
Ingredients:
7 ounces of Monte Veronese
5 large potatoes
2 ripe tomatoes
2 cloves of garlic
20 stoned olives
extra virgin olive oil
fresh oregano to taste
salt and pepper
Directions:
Boil the potatoes, remove the peel, leave to cool (this is important). Then, cut them into big pieces. Put them in a bowl and add the tomatoes cut into segments, crushed garlic, the cheese cut into cubes, and the olives. Dress with oregano, salt, pepper, and oil.
Prosciutto, Wild Rocket, and Blue Cheese Salad
Ingredients:
2 ounces blue cheese, soft and creamy
salt and pepper
3 tablespoons of cream
9 ounces wild rocket lettuce
VPC Truffle Infused Honey
4 slices prosciutto
Directions:
Place the blue cheese in a bowl and crush with a fork. Add the cream and VPC Truffle Infused Honey. Season well with salt and pepper and toss it through the rocket. Place 4 slices of prosciutto in a circle on two separate plates and place a ball of rocket in the centre. Drizzle VPC Truffle Infused Honey over the prosciutto. Season with sea salt and cracked black pepper and serve.
Serves 6.
Raspberry Walnut Vinaigrette
Ingredients:
1/4 cup Red Wine Vinegar with Raspberries
3/4 cup Walnut Oil
1 tablespoon sweet mustard
1 teaspoon Fleur de Sel (sea salt)
1 teaspoon ground pepper
1 teaspoon sugar
Directions:
Whisk the vinegar, oil, and mustard together in a small bowl. Stir in the salt, pepper, and sugar, then refrigerate until serving. Enough for 4 salads.
Red and Green Lettuce Served With Feta Cheese, Walnuts, and Fruit Mostarda
Ingredients:
2 cups Lazzaris Fruit Mostarda
8 ounces red and green lettuce leaves
3 tablespoons Olio Carli olive oil
1 ounce white bread, cut into cubes
4 ounces walnuts
6 ounces Romanian Feta cheese, cut into cubes.
Ingredients for the dressing:
1 tablespoon Balsamic Vinegar of Modena 2 leaf
3 tablespoons Olio Carli Olive Oil
salt and pepper
Directions:
Drain off the Fruit Mostarda but keep a spoonful of syrup back to be used in the dressing and then cut the fruit up into cubes.
Prepare six salad plates with the lettuce.
Warm the oil in the frying pan and add a clove of garlic and the cubed bread, fry them until the croutons are crispy and golden all over. Remove the garlic and remove the excess oil from the croutons using kitchen paper.
Prepare the dressing. Put all the dressing ingredients, as well as the remaining spoonful of Cremona Mostarda syrup into a glass jar with a lid. Shake the jar until the ingredients are well blended.
Put the croutons, walnuts, cheese, and fruit mostarda on top of the lettuce leaves.
Dress the salad with the previously prepared dressing and serve immediately.
Red Cabbage and Blue Stilton Salad
Ingredients:
1 medium red cabbage, shredded
4 tablespoons hot vinegar
lettuce
4 ounces bacon, fried and crumbled
4 ounces Blue Stilton cheese, diced
1 tablespoon chopped fresh parsley
4 tablespoons Olio Carli Olive Oil
1 tablespoon Olio Carli Balsamic vinegar
1 garlic clove, peeled and crushed
1/2 teaspoon dried mixed herbs
1/4 teaspoon dry mustard powder
salt
freshly ground black pepper
Directions:
Place the cabbage in a bowl and pour the hot vinegar over. Mix well. Cover the base and sides of a salad bowl with lettuce leaves. Spoon the cabbage on top. Sprinkle the bacon, cheese, and parsley over the top.
Blend the oil, vinegar, garlic, mixed herbs, and dry mustard together, season to taste, and pour over the salad. Serve with cold meats or sausage.
Serves 6.
Red Leaf Lettuce Salad With Grilled Asparagus, White Grapes, Cherry Tomatoes, Mahon Cheese, and Roasted Garlic
Ingredients:
For the Salad:
1 head red leaf lettuce, washed and dried
16 stalks asparagus, trimmed and peeled
16 cherry tomatoes, washed and dried
1/2 bunch seedless white grapes, washed and dried
1/4 ounce Mahon cheese
1 tablespoon A L'Olivier Extra Virgin Olive Oil
Fleur de Sel Sea Salt and pepper
For the Dressing:
juice of 1 lemon
1 tablespoon Edmond Fallot Dijon mustard
2 cloves of roasted garlic
1/2 cup A L'Olivier Extra Virgin olive oil
salt and pepper
Directions:
In a blender, combine the roasted garlic, lemon juice, mustard, and a pinch of salt and pepper and blend the ingredients together until smooth. Turn the blender back on and pour in all of the olive oil in a slow and steady stream until the mixture has emulsified completely. Pour the vinaigrette into a bowl, cover, and set aside.
Tear the head of lettuce into small pieces and place them into a large salad bowl.
Moisten the asparagus with a little bit of olive oil and season them with salt and pepper. Heat a grill over medium high heat and grill the asparagus for about 2-4 minutes or until they are soft but still slightly firm in the middle. Set them aside on a plate to cool.
Take both the cherry tomatoes and white grapes, cut them in half and place them in the salad bowl with the lettuce.
Using a vegetable peeler shave thin slices of the mahon cheese and place half of the shavings into the salad bowl.
Once the asparagus stalks have cooled slice them in half and place in the bowl with the rest of the ingredients.
Pour just enough dressing into the bowl to coat the salad lightly and toss all of the ingredients together. Top the dressed salad with the rest of the cheese and serve immediately with the remaining dressing on the side.
Red Leicester and Chicory Salad
Ingredients:
8 ounces Leicester cheese, cubed
2 chicory heads, sliced
5 ounces natural yogurt
2 sweet apples, peeled, cored, and chopped
2 oranges, peeled
segmented grated rind of 1/2 orange
2 teaspoons Acacia honey
2 teaspoons lemon juice
1 teaspoon French mustard
chopped parsley
Directions:
Mix yogurt, honey, lemon juice, mustard, and orange rind together for dressing.
Put cheese, chicory, apples, and oranges in a bowl. Add dressing and mix well. Sprinkle with chopped parsley and serve.
Serves 4.
Ricardo's Paladin Blue Dressing
Ingredients:
2 ounces Paladin Blue Cheese
1/4 cup Olio Carli Olive Oil
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 cup sour cream
1/2 teaspoon salt
1 to 2 cloves garlic, peeled and minced
Directions:
Place all ingredients in a food processor. Using short pulses until ingredients are mixed but there are still some lumps of cheese. Refrigerate for at least 1 hour before serving.
Makes 6 servings.
Also makes a great dip for crudités.
Roaring Forties Blue Cheese Salad With Walnuts and Honey
Ingredients:
1 mini-sourdough baguette
6 ounces King Island Dairy Roaring Forties Blue,* cut into 12 pieces
olive oil for drizzling
12 ounces gourmet lettuce mix
2/3 cup walnut pieces, lightly toasted
1/3 cup chopped chives
*Can be substituted with King Island Dairy Endeavour Blue cheese
Honey Dressing:
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoons Dijon mustard
salt and freshly ground black pepper
Directions:
Cut 12 x 1cm slices of baguette and place onto a baking tray. Drizzle with olive oil and bake at 375°F for 8-10 minutes or until bread is golden. Top each slice with a piece of the King Island Dairy Roaring Forties Blue cheese, return to oven and bake a further 1-2 minutes or until cheese just starts to melt.
To make the dressing, combine ingredients in a small bowl and whisk until well combined. Divide salad evenly between 4 serving plates. Sprinkle with walnuts and drizzle with dressing.
Top salad with warm croutons and sprinkle with chives.
Rocket, Strawberry and Cheshire Cheese Salad
Ingredients:
3 ounces rocket leaves
3 ounce strawberries
5 ounces Applebys Farmhouse Cheshire cheese
2 ounces chopped toasted hazelnuts
For the dressing:
1 tablespoon Hazelnut oil
3 tablespoons extra virgin olive oil
1 tablespoon 3 leaf balsamic vinegar
1/2 teasooon sugar
Maldon Sea Salt and freshly ground black pepper
Directions:
Divide the rocket leaves between four plates. Hull and slice the strawberries and scatter on top of the leaves. Break the Cheshire cheese into small pieces and divide between the portions.
Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.
Roquefort and Duck Bacon Salad With Banyuls and Walnut Vinaigrette
Ingredients:
1 small head radicchio
1 head Belgian endive
1/4 head red cabbage, thinly sliced
4 slices cooked duck bacon, crumbled
1 cup crumbled Roquefort
salt and fresh black pepper
Dressing:
1/4 cup La Tourangelle Walnut Oil
1/4 cup A L'Olivier Extra Virgin Olive Oil
1/5 cup Banyuls Vinegar
1 1/2 teaspoons green peppercorn mustard
3 tablespoons roasted walnut pieces
Directions:
Arrange radicchio, red cabbage, and endive in large salad bowl, and sprinkle with bacon and Roquefort.
Whisk the vinaigrette ingredients together and gently drizzle over salad while tossing.
Roquefort Dressing
Ingredients:
2 cups mayonnaise
1 1/2 cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Directions:
In a food processor, combine mayonnaise, buttermilk, cheese, Worcestershire, and garlic powder, and blend until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.
Roquefort Salad
Ingredients:
curly lettuce or chicory
walnuts
cubes of Pancetta
garlic croutons
Roquefort
Directions:
Fry the bacon. At the last minute, add garlic-coated croutons. Arrange walnuts, fried bacon, and garlic croutons on the curly lettuce and sprinkle with crumbled Roquefort.
Preparation time: 15 minutes
Saint Agur Bleu Dressing
Ingredients:
Puree Saint Agur with equal parts Greek yogurt, and add a little milk or single cream to make a creamy salad dressing. Add any of the following options to add new and adventurous flavors: grated lemon peel, chopped and toasted hazelnuts, raspberry vinegar, or fresh chives
Directions:
Serve over simple greens or spinach. For a fuller meal add crispy duck bacon, crunchy croutons, and Provence-style olives.
Salad “al Gorgonzola”
Ingredients:
2-3 ounces Gorgonzola cheese, 1/2 cup
1/3 cup each mayonnaise and sour cream
6 cups fresh spinach or other salad greens
1 cup halved seedless grapes
1/2 cup sliced celery
1/4 cup sliced red onion
3 tablespoons chopped walnuts
Directions:
In a small bowl, combine Gorgonzola cheese, mayonnaise, and sour cream. Cover and chill.
Just before serving, toss together spinach, grapes, celery, onion, and walnuts. Serve with chilled dressing.
Serves about 4.
Alternate vinaigrette dressing:
1/2 cup olive oil
3 tablespoons wine vinegar
4 tablespoons Gorgonzola
1/2 teaspoon Dijon mustard
black pepper
Mix ingredients and add to salad greens. Toss and sprinkle with fresh cracked pepper.
Salad of Roquefort
Ingredients:
4 ounces Roquefort, crumbled
1 large ripe comice pear, cored, not peeled, cut into long pieces
1 head of endive
A few mixed color leaves, oak leaf, lamb's lettuce
2 ounces macadamia nuts
pepper to taste
For the Vinaigrette:
1 small shallot, finely chopped
1 teaspoon Sherry Vinegar
5 tablespoons of Olive Oil
1 tablespoon of L'Olivier Walnut Oil
salt and pepper to taste
Directions:
Combine the shallot, sherry, vinegar, salt, and pepper and whisk together thoroughly. Still whisking, slowly add oils to create a thick emulsion. Pour dressing in a bowl. Toss the pear, endive, and salad leaves in the vinaigrette, draining off any excess dressing.
Stack the pieces in a wigwam shape in the middle of each dinner plate. Toss the Roquefort and macadamia nuts and scatter them over the salad ingredients. Any remaining dressing should be trickled round the edge of the plate. Season with salt and pepper
Serves 4.
Salad of Tender Herbs With Champlain Valley Creamery Organic Feta
Ingredients:
For the salad:
2 cups mixed baby salad greens
1 cup crumbled Organic Feta
1 cup chervil sprigs
1 cup basil sprigs
For the dressing:
1 tablespoon Tamari soy sauce
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons light olive oil
1/4 cup mirin sweet rice wine
1 cup cilantro sprigs
1 cup coarsely chopped chives
1/2 cup toasted, crushed cashews
For the toasted seaweed seasoning:
2 sheets crushed toasted sushi nori
2 tablespoons toasted sesame kernels
2 tablespoons crushed bonito flakes (optional)
Directions:
Soak the herbs and green in cold water for 2 minutes to loosen any dirt or sand. Remove from the water and spin to dry or gently roll over a dry towel. Combine the herbs and greens and arrange equal portions on each plate. Sprinkle with the toasted cashews and feta.
Combine the dressing ingredients in a small bowl. Whisk with a fork while dressing the salads.
Sprinkle the seaweed seasoning over the salads.
Yield: 4 servings
Salade Comte
Ingredients:
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon each salt and ground black pepper
12 ounces green beans, trimmed
4 cups mixed salad greens
4 cup Comte cheese cut in 1/4 inch thick matchsticks (about 8 ounces)
2 medium-sized tomatoes, cut in wedges
2 hard-cooked eggs coarsely chopped
Directions:
To prepare dressing: In a cup, whisk together olive oil, vinegar, mustard, salt, and pepper. In a saucepan, bring 4 cups water to a boil; cook green beans until crisp-tender, about 3 minutes; drain and transfer to medium size bowl. Toss green beans with 1 tablespoon of the dressing; cool. Spread greens on a serving platter. In rows, arrange Comte, tomatoes, chopped eggs, and green beans. Drizzle with remaining dressing.
Serves 4.
Salade Valencay
Ingredients:
2 bunches watercress washed
8 ounces sliced Valencay
1 red apple, thinly sliced
1/2 cup toasted walnut halves
Vinaigrette:
equal parts walnut oil and Reims Champagne Vinegar
fresh ground pepper
Herbes de Provence, to taste
Directions:
Toss watercress, apple, and toasted walnuts in small amount of dressing. Plate and place slices of Valencay on top of salad. Serve with remaining dressing.
Scallops on Wilted Spinach With Cilantro Lime Vinaigrette
Ingredients:
2 pounds large sea scallops
1 bottle Four Star Provisions Cilantro Lime Vinaigrette
1/2 cup extra-virgin olive oil, divided
6 garlic cloves, peeled and sliced thin
2 cans sliced bamboo shoots, well drained
2 packages baby spinach leaves
Salt and freshly ground black pepper to taste
Directions:
Place the scallops in a large bowl and add half of the bottle of Cilantro Lime Vinaigrette. Toss to coat all scallops; set aside. Heat 1/4 cup of the olive oil in a heavy 14-inch skillet over medium-high heat. Add the sliced garlic and toss quickly just until the garlic turns golden. Quickly add the drained bamboo shoots, stirring constantly until they have browned slightly. Add the spinach leaves and salt and pepper to taste. Toss rapidly with tongs, cooking just long enough to wilt the spinach and combine the ingredients. Transfer spinach mixture to a serving platter; set aside. Return the skillet to the high heat and add the remaining olive oil. When surface of oil is shimmering hot, add the scallops and cook to sear them on both sides, cooking just until they turn opaque. Add the remaining Cilantro Lime Vinaigrette, stirring to heat through. Remove from heat and arrange the scallops on the spinach. Pour the pan sauce over the top and serve at once.
Serves 4 to 6.
Scandinavian Tuna Salad
Ingredients:
2 7-ounce cans tuna, packed in oil
1 cup cabbage, coarsely chopped
1 cup diced Västerbotten, or similar cheeses such as Graddost, Norrgreve, or Hushallsost
2/3 cup carrot, grated
1/4 cup thinly sliced celery
1/2 cup yogurt
1 tablespoon white wine vinegar
2 tablespoons Slotts Senap (mustard)
1 1/2 teaspoons salt
1/2 cup fresh diced tomato for garnish
Few grains freshly ground pepper
6 slices bread, toasted
1/2 head lettuce
18 slices thinly pared cucumber
1/8 teaspoon paprika
Directions:
Drain tuna, then flake lightly. Combine tuna, cabbage, cheese, celery, and carrot.
Combine yogurt, mustard, vinegar, paprika, salt, and pepper. Add to tuna mixture and blend. Serve on lightly toasted pumpernickel or rye, top with cucumber slices, and garnish with fresh tomato.
Sicilian Penne Salad
Ingredients:
Salad:
1/3 pound penne pasta, cooked al dente
1 small red bell pepper, julienne
1 small white onion, julienne
1 cup small broccoli florettes
1/4 cup Sopressatta, sliced and julienned
1/4 dry cured black olives, pitted
2 tablespoons pepperocini, sliced
Dressing:
2 tablespoons chopped garlic
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/3 cup grated Parmigiano Reggiano
Directions:
In a large bowl, combine all salad ingredients.
In a small bowl, combine all dressing ingredients. Pour the dressing over the salad, toss, and refrigerate overnight.
Serve on large leaves of lettuce and garnish with fresh basil.
Serves 4.
Adapted from www.tabasco.com.
Spicy Moroccan Carrot Salad
Ingredients:
1 pound baby carrots
1/2 teaspoon paprika
1 teaspoon chopped garlic
2 teaspoons Moroccan hot sauce
2 teaspoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
Directions:
In a medium pot, cook the carrots for 7 to 10 minutes. Drain the water.
Add the paprika, garlic, Moroccan hot sauce, lemon juice, olive oil, salt, and pepper. Cook over low heat for about five minutes, stirring constantly.
Cool completely before serving.
Serves 4-6.
Spicy Moroccan Eggplant Salad
Ingredients:
1 large eggplant
1 medium tomato, peeled and diced
1 teaspoon Moroccan hot sauce
1/2 teaspoon paprika
2 teaspoons lemon juice
2 tablespoons olive oil
salt to taste
Directions:
Peel the eggplant and dice to medium pieces. In a medium pot, boil the eggplant for 10 minutes. Drain and let them cool for a few minutes.
Smash the eggplant pieces. Add the tomato, Moroccan hot sauce, paprika, lemon juice, and olive oil and cook on very low heat for 10 to 15 minutes, stirring occasionally. Cool completely before serving. Season with salt.
Serves 4-6.
Spicy Tomato Vinaigrette
Ingredients:
1 1/2 cups C.H.E.F. Original BBQ Sauce
1/2 cup red wine vinegar
black pepper to taste
salt to taste
Directions:
Place Original BBQ Sauce into bowl. Add vinegar and mix thoroughly. Season to taste. Let stand 5 to 10 minutes and store leftovers in refrigerator.
Spinach, Olive, and Preserved Lemon Salad
Ingredients:
Simple and yet very satisfying, freshly cooked spinach is a natural for garlic and olive oil, but Moroccan red olives and preserved lemon take this dish to a new plateau. Typical of the cooked salads in Moroccan cuisine, it is nonetheless delightful every time.
2 pound fresh baby spinach, washed and any large stems removed
2 tablespoon extra virgin olive oil
3 clove garlic, peeled and crushed
1 teaspoon Moroccan poivron rouge
1/2 teaspoon Fleur de Sel
1/2 teaspoon freshly crushed black pepper
8 to 10 red olives, crushed and pitted
1 preserved lemon, rinsed, pulp removed, and diced
Directions:
Steam the spinach for 3 to 4 minutes. In a saucepan on medium heat place the oil and garlic and cook until the garlic begins to turn color. Add the spinach, paprika, salt, and pepper and cook for about 3 minutes. Add the olives and preserved lemon and cook for another 4 to 5 minutes. Serve warm or cold.
Serves 4 to 6.
Stilton, Apple, and Toasted Sesame Salad
Ingredients:
Salad:
7 ounces Stilton cheese, rind removed
4 Granny Smith apples, sliced
2 stalks celery, chopped
1 bag mixed green salad, washed
4 tablespoons sesame seeds, toasted
1 twisted sesame loaf (if unavailable, any medium loaf with
sesame seeds will do)
Dressing:
5 tablespoons canola oil
1/2 teaspoon sesame oil
1 teaspoon Dijon mustard
1 tablespoon cider or white wine vinegar
Directions:
To prepare the dressing, combine the two oils, the mustard, and the vinegar. Set aside.
Preheat a toaster oven or broiler. Cut off all crusts with sesame seeds to a thickness of about 1/2 inch and then cut these into strips. Discard the rest of the loaf. Toast the sesame
crusts until crisp.
Place the apple, celery and salad greens into a large bowl, toss with dressing and distribute among four large plates.
Crumble the Stilton over the salad, scatter with toasted sesame seeds and finish with toasted sesame crusts. Drizzle with dressing and toss.
Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
Tarragon Tuna Salad
Ingredients:
2 cans of chunk light or solid white tuna packed in water
1/4 cup St. Dalfour Marinade
1/4 cup fresh lemon juice
1 tablespoon of capers
Directions:
Mix all ingredients in a bowl. Refrigerate until ready to serve.
Serve in a sandwich or over lettuce and tomato.
Serves 4.
Tete de Moine and Spinach Salad
Ingredients:
Though considered to be best enjoyed with a Girole and served simply, Tete de Moine also works well in this simple salad, and any leftover can always be melted into soups and stews, especially if it begins to dry out in your fridge.
Tete de Moine shavings
baby spinach
lightly roasted slivered almonds
pear, thinly sliced
Directions:
Simply toss ingredients in salad bowl and dress with your favorite vinaigrette, ours being a simple raspberry-balsamic.
Tomato, Anchovy, and Red Olive Salad
Ingredients:
This is a quick and easy salad that highlights both fresh and preserved Moroccan ingredients. The Moroccan red olives and Moroccan preserved lemons are essential for authentic flavor, and of course you should use vine-ripe tomatoes―it will be even more flavorful after a few hours when all the flavors have had a chance to harmonize.
2 medium ripe tomatoes, (12 ounces), peeled seeded, and chopped into small dice
8 to 10 red olives, pitted and diced
3 cloves garlic, peeled and crushed
1 bunch cilantro leaves, chopped
1/2 preserved lemon, rinsed, pulp removed and diced
1 small tin of anchovy fillets in olive oil, cut into small strips
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
Fleur de Sel
Directions:
In a salad bowl place the olive oil, vinegar, anchovies, and lemon and stir to mix. Add the garlic, tomato, olives, and cilantro and mix. Taste and add salt if necessary. Serve cold.
Serves 2 to 4.
Walnut Oil Dressing
Ingredients:
2 tablespoons freshly squeezed lemon juice
Fleur de Sel (fine sea salt) to taste
5 tablespoons walnut oil
Directions:
Whisk ingredients together in a bowl.
Serve over a salad of fresh tomatoes, lettuce, cucumbers, and sliced carrots.
Wasabi Sesame Dressing
Ingredients:
3 tablespoons Boyajian Wasabi Oil
1 tablespoon soy sauce
1 1/2 teaspoons Toasted Sesame Oil
1 teaspoon finely chopped scallion (optional)
1/4 teaspoon finely chopped fresh ginger (optional)
Directions:
Wisk together first three ingredients. Add scallion and/or ginger.
This all-purpose dressing is perfect as a marinade for your favorite fish, to use as a dressing for creative Asian salads, added to Jasmine rice or Asian noodles, or simply drizzled over grilled or fresh steamed vegetables.
Watercress, Mango, and Ginger Salad
Ingredients:
1 bag washed watercress
1 ripe avocado, peeled and sliced
1/2 small red onion, thinly sliced
5 oz White Stilton with Mango and Ginger
Dressing:
2 tablespoons light olive oil
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon sweet chili sauce
2 finely chopped scallions
large pinch sugar
Directions:
Mix all dressing ingredients together thoroughly.
Toss the watercress, avocado, and red onion very gently in the dressing and arrange on a serving plate. Slice the cheese and scatter over the salad. Serve immediately.
Wild Rocket, Blue Cheese, and Pear Salad
Ingredients:
9 ounces wild rocket lettuce
1 pear, shaved with a vegetable peeler
10 walnuts
2 ounces blue cheese, diced into small pieces
1 teaspoon VPC Truffle Infused Honey
1 teaspoon lemon juice
salt and pepper
Directions:
Mix all ingredients together and season to taste.
Serves 2.
Serving Suggestion: Serve immediately with the Blue Cheese and VPC Truffle Honey Soufflé. The blue cheese and truffle honey can be replaced with 2 ounces Feta cheese (soft and creamy).
Wilted Cabbage Salad With Bacon and Cashel Blue Cheese
Ingredients:
3 slices of white bread, cut into 1/2-inch cubes
6 tablespoons duck or goose fat
7 ounces streaky bacon, cut into 2-inch pieces
1 garlic clove
3 tablespoons red wine vinegar
salt and freshly ground pepper
1 Savoy cabbage, thick ribs removed and leaves sliced
1/2 head radicchio, thinly sliced
7 ounces Cashel Blue cheese, crumbled
Directions:
Preheat oven to 350ºF. To make croutons, toss the bread cubes in 2 tablespoons of duck or goose fat and bake in the preheated oven for about 10 minutes, tossing and turning frequently until they are golden brown and crusty. To make the dressing, sauté the bacon pieces in 2 tablespoons of duck or goose fat in a large frying pan over moderate heat until the bacon is beginning to crisp nicely. Remove the bacon with a slotted spoon, add the garlic and let it fry gently for 1 minute.
Remove from the heat and carefully add the wine vinegar. Scrape the bottom of the pan to loosen any caramelized juices. Taste the hot dressing for salt and add some freshly ground black pepper.
To wilt the cabbage, heat a very large frying pan with the remaining duck or goose fat over a moderate heat. Add the cabbage all at once. Cook, stirring, for about 1 1/2 minutes until the cabbage has wilted. Tip into a large bowl.
To serve, combine radicchio, bacon, cheese, and croutons with the warm cabbage and toss with the dressing of red wine and juices. Spoon some of the mixture into a 4-inch biscuit cutter or cooking ring and press down slightly until the cabbage mixture forms a neat shape. Carefully remove the ring. Repeat with all the cabbage and arrange the cabbage rings on warmed plates. Serve at once.
Wilted Spinach Sautee With Golden Pearl Trout
Ingredients:
1 tablespoon mild olive oil
1 cup julienned yellow onion
2 cups thinly sliced crimini mushrooms
1 large minced garlic clove
2 large bunches spinach
1 cup crème fraiche
1 2-ounce jar Gold Pearl Trout
kosher salt to taste
Directions:
Heat a large skillet on medium high heat. Add oil until hot but not smoking then add onion and sauté until translucent. Continue with mushrooms and sauté until all liquid has been cooked off and the mushrooms have a nice caramelized color. Lower heat to medium low and add spinach and then sprinkle in garlic . Keep turning the spinach so that it just wilts. Next, stir in the crème fraiche. Add Gold Pearl Trout for the finishing touch. Use salt if needed.
Yellow Squash and Goat Cheese Salad
Ingredients:
Perfect for a sunny Saturday after a trip to the Farmers Market!
4-6 young firm yellow squash
1 head chicory
4 tomatoes
5 ounces firm goat cheese―we've found Marygold, Majorero, and Van Dijk all work very well
1/2 red onion, julienned
2 tablespoons toasted pine nuts
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon almond oil
1 tablespoon lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh thyme or oregano, chopped
salt and black pepper
Directions:
Wash, dry, and cut up all the vegetables into good-size chunks. Cut the goats' cheese into smaller chunks.
Whisk together the ingredients for the dressing, and pour over the vegetables. Toss well. Sprinkle over the pine nuts and serve with fresh sourdough and a glass of Sancerre or Sauvignon Blanc.
