To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegar and makes a nice dressing or sauce when you want...Read More
Use this dressing with Savoy Cabbage and Apple Slaw. It’s also great with Apple Arugula Salad or a fennel apple salad. INGREDIENTS: 1/4 cup cider vinegar 1 teaspoon Dijon-style mustard 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener 1/2 tablespoon minced shallot 1/4 teaspoon fresh minced thyme or a pinch of dried...Read More
Celery root, also known as celeriac, has to be one of the gnarliest, ugliest, roots we eat. In spite of its lack of physical beauty, when it comes to flavor it can charm. A lighter flavor than branch celery, it still has that fresh green quality that branch celery brings to the table. This salad...Read More
I like the Tourangelle line of nut oils. I find them to be full-flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. INGREDIENTS: 3 tablespoons good quality balsamic vinegar 1 small shallot, peeled and minced Salt and pepper to taste 1/2 teaspoon minced fresh thyme 1/2 tablespoon sweet-hot mustard 4...Read More
This fruity vinaigrette pairs well with a salad made with sturdy bitter leaves such as endive, frisee, and rocket as a contrast dressing, or as a complementary dressing for a salad of butter leaf and oakleaf lettuces, strawberries, chopped roasted almonds, and a bit of crumbled blue cheese. Garnish the salad with a bit of...Read More
This dressing includes fruit jam in it, hence the name. This is a dressing for hearty salads or can be used as a sauce for chicken or pork chops. INGREDIENTS: 2 tablespoons balsamic or sherry vinegar 6 tablespoons extra virgin olive oil Salt and pepper to taste 2 teaspoons berry jam (blackberry, olallieberry, etc.) A...Read More
Making your own salad dressing is easy and far superior to anything you can buy. Other than oil and vinegar drizzled over a salad, vinaigrettes are the most basic of dressings. Vinaigrettes are an emulsion of oil and a liquid, typically an acid. The acid component is usually vinegar, but can also be fruit juice,...Read More
This dressing is featured with the Escarole, Arugula, Almond, and White Peach Salad, but is also nice with Little Gems or romaine lettuce with almonds and Gorgonzola Dolce and some peaches scattered around. It can also be drizzled on crostini topped with Gorgonzola and arugula. INGREDIENTS: 1/4 cup good quality sherry vinegar 2 tablespoons white...Read More
Green garlic adds a delicate garlic flavor and vibrant spring green color to this dressing. Use this vinaigrette to dress microgreens or spring lettuce greens, or drizzle it over grilled chicken or fish. INGREDIENTS: 2 green garlic stalks, cleaned, trimmed, and minced 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 1/2 teaspoon...Read More
