Summer Salads And Vinaigrettes | WYPR

Summer Salads And Vinaigrettes

Jul 26, 2017

Credit Public Design Workshop/flickr

As one who is always keeping an eye on his waistline, I find myself eating more salads than usual this summer. I can do something as simple as iceberg lettuce with a dollop of 1000 Island Dressing, or something as complex as a Salad Nicoise. And the one undeniable thing about salads is the near infinite number of permutations that we can choose from.

-Al

Click on the image for recipes. 

Homemade Mayonnaise

Ingredients

6 egg yolks

1 lemon juice, zest and juice

the zest of one lemon

½ teaspoon of Worchester Sauce

salt, pepper and Tabasco sauce to taste

16 oz. blended oil

Place all of the ingredients except the oil in the bowl of a food processor fitted with the chopping bade. Process until combined well. With the motor running, slowly add the oil until the aioli has emulsified. Store in an airtight container in the refrigerator for up to one week.

Chicken Salad with Grapes & Tarragon

Ingredients

1 lb. chicken, cooked and cut into cubes

½ lb. red grapes, halved

1 cup celery, chopped

4 sprigs fresh parsley, leaves picked and chopped

1 cup fresh mayonnaise

Salt, pepper and Tabasco to taste

Mix all the ingredients together in a bowl and season with salt, pepper and Tabasco. Use immediately or keep in the refrigerator for up to one week.

Caprese with Watermelon, Prosciutto and Lemon Zest

Ingredients

4 roma tomatoes, sliced

¼ of a large watermelon

4 oz. Prosciutto, thinly sliced

1 large lemon

8 oz. fresh mozzarella, sliced

10 fresh basil leaves cut into thin strips

Extra virgin olive oil for drizzling

Slice the watermelon into ½ inch slices and using a 2-inch circle cutter, make as many circles as possible. Artfully arrange the tomatoes, watermelon, salami and mozzarella on a platter. Sprinkle the basil over the salad. Using a zester, zest the lemon directly onto the salad. Drizzle with extra virgin olive oil and season with salt. Serve immediately.

Vinaigrettes

Vinaigrettes are emulsified sauces that should have a smooth, creamy texture. They are not always easy to make and require patience when mixing to ensure the optimal results. You can vary the taste by using different oils and vinegars and buy adding a multitude of things to the initial base. Below are two of our favorites.

Balsamic Vinaigrette

Ingredients

¼ cup balsamic vinegar

1 cup extra virgin olive oil

1 tablespoon Dijon mustard

Salt & pepper and to taste

Add the balsamic vinegar and the Dijon mustard to the bowl of a food processor fitted with chopping blade. Season with salt & pepper and pulse a few times to combine. Turn on the processor and slowly add the oil in a steady stream through the lid.  When all the oil has been added turn off the machine.  Transfer the vinaigrette to a bowl and chill in the refrigerator.

Honey Mustard Vinaigrette

Ingredients

¼ cup apple cider vinegar

1 cup grapeseed oil (or other mild tasting oil such as coconut oil)

2 tablespoons whole grain mustard

2 tablespoons honey

Salt, pepper and sugar to taste

Add the apple cider vinegar, honey and the mustard to the bowl of a food processor fitted with chopping blade. Season with salt & pepper and pulse a few times to combine. Turn on the processor and slowly add the oil in a steady stream through the lid.  When all the oil has been added turn off the machine.  Transfer the vinaigrette to a bowl and chill in the refrigerator.

Peaches, Arugula, Pecans, Ricotta & Honey Mustard Vinaigrette

Ingredients

4 peaches, peeled and chopped

1 cup fresh baby arugula

¼ cup pecans, roughly chopped

½ cup fresh ricotta

Honey Mustard Vinaigrette, see above

Toss the peaches, baby arugula and pecans together in a bowl. Add ¼ cup of honey vinaigrette, season with salt and pepper and toss until coated. You can add more dressing if you’d like. Place the salad on a platter and dollop the fresh ricotta over the salad.

Spiralized Zucchini Salad

Ingredients

1 zucchini, spiralized

1 cucumber, peeled, seeded and cut into ¼ inch dice

½ cup Kalamata olives, pitted and roughly chopped

½ cup red onion cut into ¼ inch dice

Tomato & Garlic vinaigrette

Salt & pepper to taste

Toss the zucchini with the tomato vinaigrette in a large bowl and season with salt and pepper. Place the zucchini on a platter and top with the other ingredients.

Tomato & Garlic Vinaigrette

Ingredients

¼ cup red wine vinegar

1 cup extra virgin olive oil

2 tablespoons whole grain mustard

4 cloves of confit garlic (see below)

2 tablespoons tomato paste

1 tablespoon fresh oregano

Salt, pepper and sugar to taste

Add the red wine vinegar, garlic, tomato paste, oregano and the mustard to the bowl of a food processor fitted with chopping blade. Season with salt, pepper and sugar and pulse a few times to combine. Turn on the processor and slowly add the oil in a steady stream through the lid.  When all the oil has been added turn off the machine.  Transfer the vinaigrette to a bowl and chill in the refrigerator.

Confit Garlic

In a small sauce pan set over low heat*, cook the whole garlic cloves in the olive oil until aromatic and soft, approximately 15 minutes. Allow to cool to room temperature.

*Extra Virgin Olive Oil starts to lose its aromatics at temperatures above 140°F. We’ve found that poaching the garlic in the olive at 160°F allows the garlic to cook and the olive oil to retain most of its beautiful aromas and taste. We use a digital induction burner to hold the temperature at 160°F for one hour and the results are amazing! You can use a candy thermometer to try and adjust the heat on the burner to stay around 160°F.

Cantaloupe & Prosecco Fruit Salad

Ingredients

1 Eastern Shore Cantaloupe, cut in half, seeded and cut into 1-inch cubes

10 basil leaves cut into thin threads

½ cup pickled red onions (optional)

Salt and crushed red pepper to taste

1 bottle of Prosecco

Mix all of the ingredients together in a bowl and serve immediately!