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Do You Make Your Own Salad Dressing?

partysugar — Wed, 17 Jun 2009 10:30:40 -0700

Food Section Sampler - May 27, 2009

YumSugar — Wed, 27 May 2009 12:50:40 -0700

A growing number of food vendors have taken to the streets of San Francisco. - San Francisco Chronicle
Make Jacques Pepin's smoked salmon paté in a matter of minutes. - Boston Globe
El Bulli's Ferran Adrià has developed a beer that's meant to be enjoyed like wine. - New York Times
The Wholesome Wave Foundation, a federal food assistance program that draws families to farmers markets, is breaking ground. - Washington Post
What are the keys to whipping up a well-balanced vinaigrette? - Chicago Tribune
Scientific breakthroughs have allowed California to make major advances in blueberry farming. - Los Angeles Times
Robert Parker's Wine Advocate, long championed for its editorial independence, is under fire for accepting industry-paid trips. - Wall Street Journal

Fast & Easy Dinner: Frisée With Potatoes and Eggs

partysugar — Thu, 25 Sep 2008 07:45:56 -0700

Eating this uncomplicated, vegetarian meal is like taking a trip to the French countryside. With its crisp potatoes and oozing egg, this salad is simple, elegant, and pure deliciousness. Feel free to substitute your favorite green for the frisée. Serve with rustic, crusty bread and a French white wine for an enlightening experience.

To look at the recipe - which also makes a beautiful brunch - read more.

Frisée With Potatoes and Eggs
From Domino

Ingredients

12 new potatoes, quartered
2 heads garlic, peeled (about 20 cloves)
½ cup plus 4 tablespoons olive oil, divided
kosher salt
4 tsp. Dijon mustard
2 tsp. lemon juice
1 tsp. red-wine vinegar
4 eggs
8 cups bite-size pieces of frisée (about 3 to 4 small heads), rinsed

Directions

Preheat the oven to 375°. Toss potatoes, garlic, 2 tablespoons olive oil and ¼ teaspoon kosher salt on a sheet pan, then spread in a single layer. Bake 25 minutes without turning, and remove from oven.
Meanwhile, whisk together mustard, lemon juice and vinegar in a large bowl. Slowly whisk in ½ cup olive oil.
Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot. Crack 2 eggs into the pan, and cook without touching until the whites have just set and the edges are crispy and browned. Remove with a spatula, and place on the sheet pan with the potatoes to keep warm (they will continue to cook). Sprinkle with kosher salt. Repeat with remaining eggs.
Toss frisée with the vinaigrette, and divide among four plates. Place a heap of potatoes and garlic on each salad. Top with a fried egg.

Serves 4.

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Fast & Easy Dinner: Balsamic Chicken Over Greens

partysugar — Tue, 16 Sep 2008 07:00:55 -0700

If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.

Served atop a bed of greens, this chicken is tasty and filling, yet healthy and balanced - the perfect meal for a weeknight. To learn how it's done, read more.

Balsamic Chicken Over Greens
From Better Homes and Gardens magazine

Ingredients

4 skinless, boneless chicken breast halves
3/4 cup bottled balsamic vinaigrette salad dressing
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 8-ounce package torn mixed greens (8 cups)

Directions

Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 45 minutes to an hour, turning bag occasionally.
Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade. Alternately cook under the broiler: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through broiling time. Discard any remaining marinade.
Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette.

Serves 4.

Nutrition Facts: Calories 150, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 312, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 27

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Fast & Easy Dinner: Broiled Salmon with Olive Tomato Vinaigrette

partysugar — Wed, 20 Feb 2008 05:28:31 -0800

Broiling is a cooking technique that is often reserved for crisping bread or last minute re-heating. However, it's a wonderful way to cook fish. Fleshy salmon fillets require little time under the broiler before they are flaky and succulent. Topped with a chunky, no-cook sauce, this salmon is simple and delicious. Be careful when broiling and pay attention to the fish, as burning can occur easily. To make this broiled salmon tonight, you'll need the recipe so read more.

Broiled Salmon with Olive Tomato Vinaigrette
From Mealtime

1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning
Nonstick olive oil spray

Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
Heat broiler; position the oven rack so salmon will be 5 to 6 inches from heat.
Season the flesh-side of the salmon with the seasoning, and spray liberally with oil. Spray the broiler pan lightly with olive oil, or use foil to minimize clean-up. Start the fish flesh-side down; broil until browned, about 5 minutes. Turn the fish over and broil until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more.
Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; if the skin sticks to the broiler pan, it can be scraped off later. Spoon the olive sauce over the salmon and serve.

Serves 8.

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Today's Special: Asian Salad with Teriyaki Salmon and Apricot Vinaigrette

partysugar — Tue, 13 Mar 2007 08:59:19 -0700

A few years ago I stopped buying store bought salad dressings in favor of making my own tasty little vinaigrettes. The flavor of my salads tremendously increased, instead of being all about the dressing, the ripe vegetables and crisp greens shine when lightly dressed with an emulsion of citrus, oils, vinegars, and condiments. Not only do they taste better, but dressings made from scratch are much healthier. Don't get overwhelmed, vinaigrettes are simple to make and usually involve throwing all of the ingredients into a processor or jar and blitzing or shaking away. To give homemade salad dressing a try and make this for dinner tonight, read more

Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
From Mealtime

For the dressing:
1 can (about 15 ounces) apricot halves in extra-light syrup, drained (reserve syrup)
1/3 cup syrup from apricots
1/4 cup rice vinegar
1/4 teaspoon almond extract
3/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
Pinch of cayenne pepper
For the salmon:
1 pound salmon fillet, pin bones removed
2 tablespoons teriyaki sauce
Spray oil
For the salad:
1 head (about 1 1/2 pounds) bok choy, cleaned and cut in bite-size pieces
9 ounces cleaned baby spinach or spring greens
1 red pepper, seeded, cored and cut in thin strips
3 scallions, trimmed and thinly sliced
24 snow pea pods, cut in thirds
1/2 cup canned, sliced water chestnuts, cut in strips
6 slices candied ginger, finely diced

To make the dressing, purée all of the ingredients in a blender or food processor until smooth.
Coat the salmon with teriyaki sauce and spray oil, and grill for about 5 minutes per side over a medium-hot direct fire until the fish flakes to gently pressure. Set aside.
Toss all of the salad ingredients in a large bowl with 1 cup dressing.
Divide salad among 6 plates and top with a portion of salmon and a spoonful of the remaining dressing.

Serves 6.

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Fast & Easy Dinner: Grilled Everything Salad With Pesto Vinaigrette

partysugar — Wed, 01 Aug 2007 06:03:31 -0700

A salad does not have to be boring or strictly female friendly. In fact, with layers of flavors and textures, it can actually be quite exciting and filling. Instead of serving raw veggies with a chilled dressing, experiment with cooking techniques and alternative sauces. Tonight's quick fix salad does just that with grilled vegetables and mustard-pesto vinaigrette. Turn your grill to high and take a peek at this delicious dinner salad, just read more

Grilled Everything Salad With Pesto Vinaigrette
From Family Fun
Image Source

1 (1 1/2-pound) beef flank steak, trimmed
Salt and freshly ground pepper
4 small summer yellow squash, thinly sliced lengthwise
4 small zucchini, thinly sliced lengthwise
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh basil leaves
1 garlic clove, chopped
1 teaspoon Dijon mustard
6 tablespoons olive oil
1/2 cup chopped red onion (optional)
2 cups grape tomatoes, halved

Heat the grill at the medium-high setting. Sprinkle the steak with salt and pepper to taste. Grill the meat (about 7 to 9 minutes per side on a gas grill for medium rare, longer if you prefer medium or well done). Let the steak cool, then cut it in half lengthwise and slice each half across the grain into thin strips.
Meanwhile, brush the yellow squash and zucchini with 2 tablespoons of the lemon juice and season it with salt and pepper. Grill the sliced vegetables, turning them once, until tender (about 2 to 3 minutes). Then cut them into thirds.
In a food processor, combine the parsley, basil, garlic, Dijon, and remaining tablespoon of lemon juice and blend well. With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste.
In a large bowl, combine the steak, squash, zucchini, and onion, if desired.
Add the dressing and toss to mix. Sprinkle with more salt and pepper, if desired. Stir in the tomatoes and serve over a bed of your favorite greens.

Serves 6.

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Side Salad With Classic Vinaigrette & Cheese Chips

partysugar — Sat, 16 Jun 2007 04:00:05 -0700

Last week for 52 weeks of baking, YumSugar made cheese chips an undeniably easy taste treat. Warm, melted cheese that is crisped to perfection: how could anybody refuse? Several of you mentioned that you incorporate cheese chips into a very delectable salad. Cheese chips make a nice crunchy alternative to croutons. Pair this simple salad with grilled fish, meats, or seafood pasta. Stay away from pairing it with dishes that are heavy on cheese, you want to allow the flavorful cheese crisps to stand out. The basic vinaigrette is a classic that should be in every home cook's repertoire so get the recipe now and read more

Salad With Classic Vinaigrette & Cheese Chips
From Real Simple magazine

Classic Vinaigrette, recipe follows
6 cups salad greens
2 cups radicchio
Cheese Chips

To make the salad, coat a large salad bowl with some of the vinaigrette.
Add the salad greens, radicchio, and Cheese Croutons. Toss to coat. Add additional dressing if desired. Serve.

Serves 4.

NUTRITION PER SERVING: CALORIES 254(1% from fat); FAT 19g (sat 8g); PROTEIN 11mg; CHOLESTEROL 34mg; CALCIUM 297mg; SODIUM 563mg; FIBER 1g; CARBOHYDRATE 11g; IRON 1mg

Classic Vinaigrette
From Real Simple magazine

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon coarse-grain dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled and halved

In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously.
Leave the garlic in the dressing until ready to use, then remove and discard it.

Makes 1/3 cup.

NUTRITION PER SERVING: CALORIES 113(1% from fat); FAT 9g (sat 1g); PROTEIN 1mg; CHOLESTEROL 0mg; CALCIUM 4mg; SODIUM 317mg; FIBER 0g; CARBOHYDRATE 8g; IRON 0mg

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Simple Side Salad with Herbs & Champagne Vinaigrette

partysugar — Sat, 19 May 2007 03:58:19 -0700

In the colder months I consume a bunch of soup. Likewise in the warmer months, my cravings change and all I want to eat are salads. I especially enjoy a salad where fragrant herbs are incorporated as another leafy green. In this recipe, parsley, cilantro, and chervil are mixed in with butter leaves and tossed with a light champagne vinaigrette. It will pair perfectly with grilled meats, panini sandwiches, fish kabobs, and succulent cheesy soufflés. This salad is so delish you'll be making it all summer long. To check out the recipe, read more

Greens & Herb Salad With Champagne Vinaigrette
From What's Cooking America

1/4 cup extra-virgin olive oil
1 tablespoon minced shallot or green onion
2 tablespoons Champagne vinegar
1 teaspoon best-quality sherry wine vinegar
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 large head butter lettuce, leaves separated and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh cilantro leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh chervil sprigs, carefully stemmed, rinsed, dried and leaves separated

In a large, shallow bowl, combine the olive oil and shallot.
Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork.
Top with the lettuce, parsley, cilantro and chervil; toss well.
Mound the salad in individual servings bowls or plates.

Serves 4.

Note: to enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.

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Fast & Easy Dinner: Spinach Salad With Bacon Vinaigrette

partysugar — Tue, 22 Sep 2009 06:50:04 -0700

There are hundreds of spinach salads out there, but this recipe is my current obsession. It's complex and delicious, yet really simple to make. The ingredients are carefully thought out, and each bring something different to the table.

Plums provide a juicy sweetness, almonds give a salty crunch, and blue cheese adds a pungent creaminess. Prosciutto and bacon take the salad to a whole new porky level, making it hearty enough to enjoy alone. To check out the recipe, read more.

Spinach Salad with Bacon Vinaigrette
From Food & Wine

Ingredients

3 strips thickly sliced lean bacon, cut into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1 teaspoon chopped thyme
2 small plums, sliced into thin wedges, or 4 fresh purple figs, quartered
One 5-ounce bag of baby spinach
Salt and freshly ground pepper
1/4 cup marcona or other salted roasted almonds, coarsely chopped
2 ounces crumbled blue cheese, such as Cabrales
1/4 pound thinly sliced serrano ham or prosciutto (8 slices)

Directions

In a large skillet, cook the bacon in the olive oil over moderately high heat until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar, mustard and thyme.
Scrape the dressing into a large bowl. Add the plums and spinach, season with salt and pepper and toss.
Add the nuts and crumbled blue cheese and toss again. Transfer the salad to plates, top with the sliced ham and serve.

Serves 4.

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