Category Archives: salad dressing

Couscous Salad, Real Mediterranean Style

Posted on April 27, 2015 | 1 comment

It’s springtime so I am thinking of lighter food, and of course salads come to my mind. I make this recipe with couscous or quinoa. I have another recipe for quinoa on my website so I figured that I would make one with couscous this time, but feel free to use either one. The dressing has a definite Greek flavor. This dish is perfectly tasty and served with grilled fish or chicken you have a perfect meal. As far as salads go, this one is perfection. This is not an exact science; if you like a lot of tomatoes, add more. If there is another item here that you don’t like, feel free to substitute, and I’d love to hear what you did. I love to hear variations on my recipes. This is so quick and easy to assemble. Can definitely be made ahead of time.

Ingredients: 

Vinaigrette:

1 clove garlic, finely minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 /2 teaspoon dried oregano (if you like to use fresh, use 1 teaspoon of chopped fresh oregano)

Kosher salt and freshly ground black pepper to taste – I started with a 1/4 teaspoon of Kosher Salt and a few grinds of the peppermill.

1/4 cup extra virgin olive oil (use a good one)

In a medium bowl, combine all ingredients and whisk in the olive oil slowly. Adjust the salt and pepper and set aside.

Ingredients for Couscous:

Prepare 1  box (usually 10 – 12 ounces) couscous (or quinoa) according to the directions but use 1/4 less water than it calls for. For example, the Near East Couscous calls for 2 cups of water or broth so I would reduce by 1/2 cup. After cooking, allow to cool for a bit then stick in the fridge for about an hour. I usually cook my couscous in either chicken broth or vegetable broth for extra added flavor.

1 pint of cherry or grape tomatoes, sliced in half (I like a lot of tomatoes, so use more if you do too) I tend to like my tomatoes cut into smaller pieces but cut however you like just don’t leave whole

1 cup pitted black or Kalamata olives (I prefer Kalamata because they are saltier)

1 roasted red or orange pepper (you can use from jar) I just eyeballed from the jar, use as much as you’d like

1 cup garbanzo beans (drained from the can are fine)

6 ounces cubed feta cheese

1/4 cup sliced green onions or chopped red onion would work quite well here as well

* chopped cucumbers would be a nice addition as well, I didn’t use this time

In a large bowl, gently toss the couscous, tomato, pepper, olives, beans and feta. Add the dressing, transfer to a lovely serving bowl and there you go. This is so delicious and light, it’s a perfect side dish and a beautiful salad .

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Greek Salad

Posted on April 20, 2015 | 3 comments

I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like.   I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Last night I made Greek Chicken Patties from Jennifer Fisher  check them out @jenniferfisherjewelery.com

 

Ingredients:

1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.

grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )

1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like

red onion diced, use as much or as little as you like

1/4 cup Kalamata Olives cut up without pits

3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer

Dressing:

In a small mixing bowl using a small whisk

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. kosher salt

1/8 teaspoon garlic powder

1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less

1/8 teaspoon freshly ground black pepper

Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.

Enjoy! this is a perfect meal with fish or chicken or any protein you like.  I loved the Greek Chicken Patties on top !

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Roasted Asparagus with Simple Lemon Vinaigrette- Springtime is here

Posted on April 8, 2015 | Leave a comment

photoI wish it were warmer but I can feel it coming, any day now . If you read my blog you know how very much I love asparagus and I am always looking for new things to do with it. Love the woody fresh flavor they bring with them. Asparagus may be a year round presence these days, but the “real” deal appears each and every spring. It’s only for a few months that we’ll have these beautiful spears. I love them barely cooked with a simple delicious vinaigrette, love them in an omelette, salads, pastas and just plain roasted . Just don’t overcook them, that’s sad , they go limp and stringy and just plain old bad. I love them just cooked and thrown into my Quinoa Salad. Just throw them into a pot of boiling salted water for a minute till they turn bright green, remove and cool down and mix in with the quinoa for a delicious addition.  This recipe below is to roast asparagus in the oven and top it with this simple lemon vinaigrette. It stands on its own as a side dish or you can add it to any salad.

Ingredients:

3/4 – 1 lb. fresh asparagus, remove woody stems and if they’re very thick take a vegetable peeler to them. I usually just break off the bottoms where they will just snap off when you bend them, or use a knife.

olive oil ( a good glug)

kosher salt

freshly ground black pepper

Vinaigrette:

1/2 teaspoon Dijon mustard

1/2 lemon, juiced

1 tablespoon olive oil

kosher salt and freshly ground black pepper to taste

*this can easily be doubled

Directions:

Preheat the oven to 400 degrees

Break off the ends of the asparagus and if they’re very thick, peel them a little bit with a vegetable peeler. Place the asparagus on a baking sheet, drizzle with a good glug of good olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with Salt and Pepper. Roast the asparagus until tender but still firm and moist. About 20 – 25 minutes.

Make the vinaigrette: in a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle the olive oil in, whisking quickly so olive oil will emulsify into the juice mixture. Season with Salt and Pepper. Serve warm, at room temperature or cold. If you refrigerate, take out for about an hour so it’s not super cold when you serve.

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Caesar Salad Dressing

Posted on January 9, 2015 | Leave a comment

Caesar Salad Dressing

FullSizeRender (2)I have already posted this and I am  re-posting it because it sort of got lost under my other salad dressing. ( mustard Vinaigrette) so here it is all on its own with a picture all its own. it is a delicious dressing, easy to make with the mini processor. I put all ingredients into the food processor and chop and blend! so easy and so delicious! and only 3 tablespoons of olive oil. Perfection! I really do make this salad dressing all the time. Always stock anchovies, Worcestershire sauce , eggs, olive oil, lemons and Dijon mustard! Grab some fresh romaine and a protein and you have a perfect meal for lunch or dinner. This is also Joel’s favorite!

Ingredients:

2 cloves garlic

1 egg yolk

1 tablespoon Dijon mustard (I go heaping here but I like strong Dijon flavor)

your particular liking)

freshly ground black pepper

4 – 5 anchovies ( i like it salty and use 5 )

2 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

1/2 teaspoon Worcestershire Sauce

grated parmesan cheese ( fresh is always best) or shaved parmesan

Directions:

First I put 2 cloves of garlic in mini food processor or regular food processor. and chop them,  then I add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add the olive oil in, mix together, and taste for salt, because the anchovies and mustard give it  lot of salt and kick, you can always add more salt, but you can’t take it away. Add freshly ground pepper after everything else is incorporated. I don’t add any additional salt, I think it’s salty enough. It’s delicious.

Pour dressing on Romaine right before serving, incorporate well, mixing from the bottom a few times till lettuce is covered. You can add croutons if you like, they sell awesome ones these days in the market. Or make your own from stale bread!

Usually use 2 heads of Romaine for this. I’ve stretched it to 3 , but it’s really best on 2. You can double the dressing, and use 4 heads, I know they usually sell 3 heads of romaine to a bag.

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New Salad Dressing–Pollan Family Table

Posted on December 1, 2014 | 1 comment

IMG_6099 IMG_6093IMG_1488 IMG_6094 I am in love with this new cookbook “The Pollan Family Table” . If you’re in the market for a new cookbook I highly recommend it. I made the “Pollan Signature Salad Dressing” tonight and it is delicious. Here is the recipe for the dressing, I used greens, candied walnuts and pears and shaved parmesan.  You can use it on any salad you like. You’ll need a tight-fitting jar or another jar that you can keep dressing in. I also did it in a blender but you can use a bowl and whisk it together and use right away. I was making it for later and I like the way a blender emulsifies the dressing . I love a Ball Bell Jar to store dressing in.

Thank You to the Pollan Family for the cookbook and the recipes. This is what I did .

This is known as their “Signature Salad Recipe” if you go to the book.

Ingredients:

1/3 cup white balsamic vinegar

1 tablespoon champagne vinegar

1 1/2 teaspoons Dijon Mustard

1/3 cup grape seed oil

2 Tablespoons extra virgin olive oil

Kosher Salt/Sea Salt whichever you have

Freshly Ground Black Pepper

Directions:

I did it in a blender but if you’d like you can use a small mixing bowl. Combine the vinegars, mustard, 1/8 teaspoon kosher salt, and a few grinds of the pepper mill. I turned on the blender and slowly added the oils in through the top to emulsify. If you’re using a bowl just whisk vigorously.

That’s it! just taste for salt and pepper before serving.

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Champagne Vinaigrete and Kale/Brussels Salad

Posted on August 11, 2014 | 1 comment
photo 1 (3)

Dressed Salad

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Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it.  Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.

Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .

Happy End of Summer!

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Summer Salad–Farm Fresh Farro

Posted on July 23, 2014 | 1 comment

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)During the summer months in Colorado I am usually outdoors on a hike or my bike and while out there I can’t help but be inspired by all the beauty surrounding me here in the mountains. One of the things I often think about while out there is what I am going to make for dinner. Our daughter Kerri was out here visiting and while she is out here I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

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Salad Dressing with Roasted Garlic

photo 1 photo 4 (2) photo 5 (2)photo 1 (78)photo 2 (62)photo 1 (2)Yes, I read and subscribe to Gwyneth Paltrow’s website Goop and when she’s not explaining her “conscious uncoupling” the website is actually very informative and worthwhile. In any event her suggestions for recipes are very worthwhile. This recipe was on the Goop website and even though you have to roast the garlic which is a little time-consuming it was a super delicious dressing and I actually put it on Salmon before I broiled it and it was really tasty.  The recipe is from Roberta’s Cookbook which actually looks pretty amazing. I always have all these ingredients in the house and they are simple ingredients .  I have to admit the first time I read it I was thinking of omitting the roasted garlic but it wouldn’t have been as deeply layered a flavor. I highly recommend this recipe and roasting the garlic , we fully enjoyed our salad. I used plain Romaine this time out but this would be amazing on any greens. I also used it on my broiled salmon a few days later and it was amazing. I broiled the salmon on lemon and thyme  brushed the dressing on it put it back in broiler for about 5 minutes and it was delicious. So not only a great salad dressing but an awesome marinade as well. This was my adaptation.

www.goop.com

Ingredients:

1 head of garlic for roasting

3/4 cup of olive oil, and a little splash for roasting garlic

1 peeled garlic clove

2 Tablespoons Dijon Mustard

1 1/2 Tablespoons white wine vinegar

2 Tablespoons Sherry Vinegar

2 egg yolks

5 anchovy fillets

Juice of 1 small lemon

Kosher Salt and Freshly Ground Black Pepper to taste ( I used a little black pepper and a very small amount of Kosher Salt, it’s your call)

Directions:

To Roast Garlic:

Preheat the oven to 350 degrees. Cut about a quarter of an inch off the head of the garlic and place the head cut side up on a piece of aluminum foil large enough to cover garlic.  Splash a little water and a splash of olive oil over the whole head of garlic.  Make a loosely wrapped little package with the tin foil. I baked for one hour. Remove the garlic from the oven and let it cool down. Squeeze out 4 – 5 cloves depending on how large they are you’ll use less or more. Set aside extra garlic to use as a spread if you like. Your house will smell amazing.

Dressing:

Place roasted garlic cloves, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies and lemon juice into a blender or food processor ( I used a mini food processor) Blend till well combined.

While blending, add the olive oil in a slow steady stream until it’s incorporated and dressing looks smooth and creamy. Taste for salt and pepper .

Dressing will keep in refrigerator for a week. Because of raw eggs I wouldn’t keep much longer than that.

 

 

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Posted on May 28, 2014 in Salad, salad dressing

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Simple Balsamic Vinaigrette–Simple Staple

Posted on April 23, 2014 | Leave a comment

photo 2 (3)photo 5 photo 4 This is a quick go to salad dressing with no chopping, no dicing and no fussing. When I need a salad dressing quickly this is what I do. Recently I have been using Maille Mustards quite a lot , if you haven’t tried their products I would recommend checking them out.  Available in most supermarkets their products include a horseradish mustard and a particularly good honey mustard which I used on my Salmon this evening as well. Look for them or order on line at www.mybrands.com or for information go to www.maille.us . These ingredients should always be on hand in your pantry so you can whip up a delicious salad dressing at a moment’s notice without using bottled ones. Be in control of your own ingredients and the food you eat as much as possible. This will literally take you under 5 minutes to prepare and I can almost swear you’ll never use a bottled dressing again.

Ingredients:

2 tbsp. Dijon Mustard–as stated I used Maille’s Dijon

3 tbsp. balsamic vinegar

3 tbsp. olive oil

a splash of lemon juice ( I just squeezed 1/2 lemon)

Kosher Salt and Freshly Ground Black Pepper to taste

Directions:

I use a whisk, but a fork will do in a pinch. Mix Mustard, balsamic vinegar and lemon juice  Mix until well blended, then pour the olive oil in slowly until well blended. Add salt and pepper to your own taste. Perfect over any greens. Can be stored in a jar in fridge for at least 3 to 5 days.

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Radish and Arugula Salad

Posted on August 25, 2013 | 3 comments

photo (11) photo (12)Beautiful radishes at the Farmer’s Market and beautiful arugula from local farms.  I made this salad from radishes and arugula with Parmesan cheese, olive oil  and lemons. This is light and our friends loved it, so here it is. Whenever I make something new I need honest opinions and I got them from our friends because you know by now that Joel wouldn’t like it , since there was parmesan cheese he did take a bite but definitely not his thing. It is so my thing though and thanks Bob and Michele for your honest opinions.

This is super easy and not a lot of ingredients or special tools.

Ingredients:

2 tbsp. grated parmesan or pecorino cheese plus up to 3 tablespoons cheese ( 5 all together to have on hand)

2 tbsp. lemon juice , freshly squeezed ( 1 small lemon )

Kosher or Sea Salt

Freshly ground black pepper

1/4 cup olive oil

1 small bunch of radishes, trimmed and scrubbed. I place in a bowl or glass of water to get any additional dirt off , I just let them sit in the water after I’ve trimmed them till I’m ready to slice

4 cups arugula, I love the wild arugula if you can get it. Washed and thoroughly dried

Directions:

In a small bowl whisk together the 2 tablespoons of finely grated Pecorino or Parmesan, lemon juice, a couple of pinches of salt ( go easy and taste later) and a few grinds of black pepper. Slowly drizzle in the olive oil, whisking constantly . Taste for seasoning and set aside.

Slice the radishes into thin rounds. About 1 cup, more or less.

In a salad bowl combine the radishes, arugula and the additional 3 tablespoons of cheese and about 2/3 of the dressing. Toss well, taste and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt.

*salad from FOOD52 website

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