Tag Archives: salad

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

3 Comments

Posted in Raw, Salad, salad dressing, vegetables, vegetarian

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The basics: salad dressing- Mustard Vinaigrette and Caesar

Posted on May 26, 2011 | 6 comments

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then 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 olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.

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Posted in Salad, salad dressing

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