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Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
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Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Vegan, Vegetarian, Veggies

Papaya Seed Dressing

September 20, 2019

Papaya Seed Dressing

No one seems to know who created papaya seed dressing but I do recall enjoying it as far back as the 70’s.  I used to buy packets of papaya seed dressing then mix it up at home.  These days, I prefer to make most things from scratch, especially salad dressings. This sweet-tart dressing is one of them.  It’s so easy to make because all the ingredients are  blended at one time.  Voila!  You end up with a delicious dressing that is wonderful on a crisp salad.

Homegrown Strawberry Papaya

John grows Sunrise and Sunset papayas throughout the year. It’s one of those fruits that do well in hot and sunny Kihei.  The trees don’t take up much space and the papayas are gorgeous.  Normally the seeds get thrown out, but I like to save a few for this dressing. I’ve found that freezing the seeds for later works great.  Rinse and freeze in a small baggie or plastic container.

Sunrise Papaya Trees

Papaya Seed Dressing Salad

I’m a fan of iceberg lettuce even though it’s not among the most nutritious lettuces out there.  I know that many people frown upon iceberg lettuce but it has its place in many of my dishes.  A wedge salad for instance, would not have been born if not for iceberg lettuce.  And Aunty Ruby’s somen salad would not be the same if I were to use a different type of lettuce.   Iceberg lettuce and papaya seed dressing are a perfect match!

Papaya Seed Dressing

Papaya Seed Dressing
 
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Serves: ¾ cup
Ingredients
  • 2 tablespoons chopped onion
  • 1½ teaspoons papaya seeds. rinsed
  • ¼ cup unseasoned rice vinegar
  • 4 teaspoons sugar
  • ½ teaspoon dry mustard (Coleman's)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • few dashes of ground turmeric
  • ¼ cup canola oil
  • ¼ cup extra virgin olive oil
Preparation
  1. Combine all ingredients together and puree using a handheld mixer or blender. Serve over crispy greens such as iceberg lettuce, carrots, cucumbers, watercress, endive, shredded cabbage and romaine. Dressing keeps well for about 5 days.

 

Dinner, Dressing, Lactose Free, Mexican, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian

Cilantro Brown Rice

June 28, 2019

Cilantro Brown Rice Bowl with Avocado, Tomato & Cucumbers

During a recent trip to Seattle to visit family, we baked up some Enchiladas Suizas for a luncheon one afternoon.  My stepdaughter Jessica made a delicious cilantro rice side dish she had recently discovered on What’s Gaby Cooking blog.  Generally there’s no middle ground on the subject of cilantro.  You either love or hate it.  Even though she may not yet be a fully converted cilantro lover, I’m happy she shared this recipe with us.  It’s truly delicious.

Fresh Cilantro

Besides waiting for the brown rice to cook, the only other step that takes a few minutes to complete is removing the stems from the cilantro sprigs. Otherwise, it’s a snap to make.  I used our immersion blender the first time I made the cilantro dressing. It did a decent job but our Vitamix turned out perfectly pureed ingredients in just a few seconds.

Cilantro Dressing

Brown Rice & Cilantro Dressing

The rice makes a wonderful side dish for any Mexican meal or as a meal of its own served with avocado and crispy cucumbers.  Mexican Style Grilled Chicken is the perfect main dish to serve with this rice.

Cilantro Brown Rice

Cilantro Brown Rice
 
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Adapted from What's Gaby Cooking
Author:
Serves: 6
Ingredients
  • 2 cups long grain brown rice
  • 2 tablespoons roughly chopped shallot
  • 2 cups tightly packed fresh cilantro, tough stems discarded
  • 1 medium garlic clove
  • ¼ teaspoon red pepper flakes (more if you prefer a spicier flavor)
  • ⅓ scant cup mild olive oil, or a mix of canola and extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
Preparation
  1. Cook brown rice in a rice cooker or on the stove top according to package directions.
  2. Combine shallot through salt in a blender (Vitamix or other high-powered blender works best). Blend ingredients for about 20 seconds. Scrape down the sides as needed. Blend another 15 seconds, or until the cilantro dressing is very smooth.
  3. Place cooked brown rice in a large serving bowl. Pour cilantro dressing over the rice and toss to coat well.
  4. The rice is best eaten when warm. You may reheat the rice if made in advance or if frozen, defrost in the refrigerator and reheat gently.

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Butter Lettuce Salad with Tarragon & Citrus Vinaigrette

February 1, 2018

Butter Lettuce Salad

This is a simple and refreshing salad that you can put together at a moment’s notice. With its crisp, whole leaves it makes an impressive first course to any meal.  The citrus dressing is what highlights this beautiful salad.

Butter Lettuce

Lemons from the garden

This year our little Meyer lemon tree produced a huge crop.  There was so much fruit we pruned the tree to prevent the branches from breaking off from excess weight. I often use fresh lemons and limes in my recipes so I appreciate having these two citrus trees in our garden.

Limes from the garden

Fresh Tarragon

Tarragon has a bright herbal flavor with notes of lemon, anise and basil.

Citrus Vinaigrette

This citrus vinaigrette is delightful.  The lemon and lime zest add a subtle zing that goes perfectly with this salad.

Butter Lettuce Salad with Tomato & Avocado

The tomatoes and avocado are optional but the addition of one or both make for a colorful and flavorful salad.  I can never turn down a good avocado.

Butter Lettuce Salad

Butter Lettuce Salad with Tarragon & Citrus Vinaigrette
 
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Adapted from Serious Eats Blog
Author:
Serves: 4
Ingredients
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • salt & pepper
  • 5 tablespoons canola oil
  • 2 large heads butter lettuce
  • ¼ cup fresh tarragon leaves
  • Diced tomato (optional)
  • Diced avocado (optional)
Preparation
  1. Whisk the lemon zest and juice, lime zest and juice, honey and mustard in a small bowl. Season to taste with salt and pepper. Whisk in the canola oil until completely emulsified.
  2. Trim off the cores of the lettuce, discarding the tough outer leaves. Wash lettuce in a bowl of cold water. Spin or pat dry.
  3. Place whole lettuce leaves in a large bowl along with the tarragon leaves and drizzle enough vinaigrette to coat thoroughly. Season with additional salt and pepper. Stack lettuce leaves in 4 wide salad bowls, starting each stack with the large outer leaves on the bottom and ending with the smaller leaves on top. Scatter diced tomatoes and or sliced avocado over the lettuce leaves. Drizzle with additional dressing if desired before serving.

 

Chicken, Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Veggies

Chinese Chicken Salad

June 19, 2017

Chinese Chicken Salad

There are a number of stories told about the origins of Chinese Chicken Salad and it appears that none are definitive although most agree that it all began in the ’60s.  Wikipedia states that it became especially popular after Cary Grant asked the chef at Madame Wu’s in Santa Monica to add it to their menu after Grant had the salad at another restaurant. Whatever the case might be, it is one of my favorite salads too.  Now, there are so many variations on this salad you could make a different version every day for months.  Some poach their chicken breasts, others use rotisserie chicken. Some use mandarin oranges (no thanks!) or nuts such as peanuts and almonds.  I prefer to use leftover Granny’s teriyaki chicken and when we make it for dinner we plan for leftovers.  The salad ingredients and dressing are quick to put together, and though it does take 15 minutes or so to fry the won ton strips, it is worth the effort.

Napa Cabbage

Napa cabbage, Chinese cabbage, won bok, however it’s labeled it’s all the same cabbage.  It has beautiful ripply leaves, a crunchy texture and mild cabbage flavor with just a hint of pepper.  Whatever other ingredients you choose to use in your Chinese chicken salad, please don’t leave this out.

Blanched Snow Peas

I love crispy snow peas.  All they need for this salad is a quick 10 second blanch in boiling water. Drain in an ice bath and pat dry before slicing.

Chinese Chicken Salad Vegetables

Won Ton Pi

There are many brands of won ton pi at the markets. I just grabbed this locally made brand at Foodland.  Since you won’t need the entire package for the salad, slice the extra pieces up into larger strips and fry them up for a snack.  They are a favorite Island treat.

Fried Wont Ton Pi Strips for Salad

Fried Wont Ton Pi Chips for Snacking

I used the extra won ton pi for chips. Some of them puff up as they fry, making them light and crispy.  Salt the chips as you take them out of the pan.

Chinese Chicken Salad

Chinese Chicken Salad
 
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Serves: 4
Ingredients
  • Salad:
  • 2 grilled teriyaki chicken breasts, sliced thinly (or baked teriyaki chicken)
  • 8 cups chopped napa cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 3 ounces snow peas, blanched and sliced thin (optional)
  • 4 green onions, sliced thinly
  • won ton pi cut into thin strips about ⅓" wide (I used about 4 ounces from the 10 ounce package for the salad and the rest I used for larger chips)
  • Dressing:
  • ⅓ - ½ cup rice vinegar, depending on how tangy you like your dressing (unseasoned)
  • 2 tablespoons sweet mirin
  • 2½ tablespoons soy sauce (not light or less sodium)
  • 3 teaspoons sesame oil
  • ¼ cup canola oil
  • 1½ tablespoons brown sugar
  • 1 tablespoon toasted sesame seeds
  • ground black pepper to taste
Preparation
  1. Toss together the shredded napa cabbage, red cabbage, carrots, sliced snow peas and green onions. Keep chilled in the refrigerator until ready to use (either in a bowl or Ziploc freezer bag).
  2. Deep fry the won ton strips until golden brown. I use a medium-sized pot and fry the won ton strips in batches. They cook quickly so watch them closely. Drain on paper towels and sprinkle a little salt over each batch. The won ton strips can be made a day in advance (store in a plastic bag in the refrigerator).
  3. Place all of the dressing ingredients in a jar. Shake well.
  4. When you are ready to serve the salad, toss the vegetables with some of the dressing. Divide salad into 4 bowls placing chicken strips to one side. Scatter won ton strips over the salad. Serve with extra dressing.

 

Beans, Dinner, Dressing, Italian, Recipes, Salad, Side Dishes

Chopped Salad with Oregano Vinaigrette

June 5, 2017

Chopped Salad with Oregano Vinaigrette

This salad is one you will never get bored with.  Crunchy lettuce, tart pepperoncini, wholesome chickpeas, and savory peppered salami, all tossed together with a refreshing oregano vinaigrette makes this a perfect lunch.  I love serving it with slices of hearty sourdough bread or avocado toasts.  There are many fine chopped salad recipes but this one created by Nancy Silverton and published in The Mozza Cookbook is by far my favorite.  This beautiful salad will bring much satisfaction to whomever you share it with.

Iceberg Lettuce, Radicchio, Pepperoncini, Onion, Chickpeas, Tomato, Salami & Cheese

Peppered Salami

There are so many different types of salami however I always reach for the peppered version. The slightly peppery crust adds an extra level of flavor to the salami.  Leftover slices are perfect in a sandwich or served with slices of extra sharp cheddar cheese.

Oregano Vinaigrette

Don’t hesitate to use lots of dried oregano in the vinaigrette. It really makes the dressing stand out and goes well with the chopped salad.

Chopped Salad with Oregano Vinaigrette

Chopped Salad with Oregano Vinaigrette
 
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Adapted from Nancy Silverton's Chopped Salad Recipe
Author:
Serves: 6
Ingredients
  • Vinaigrette:
  • 2½ tablespoons red wine vinegar
  • 2 tablespoons fresh squeezed lemon juice
  • 1 medium garlic clove, crushed + 1 small garlic clove, grated finely
  • 2 tablespoons dried oregano
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (or more to taste)
  • Salad:
  • 1 medium head iceberg lettuce cut into ribbons ⅓" wide
  • 1 small head radicchio cut into ribbons ¼" wide
  • ½ small sweet white onion cut into thin strips
  • ¾ pounds diced tomatoes (or cherry tomatoes)
  • 1 15 ounce can chickpeas rinsed and drained
  • 6 ounces yogurt cheese sliced into ¼" wide strips (you may substitute with provolone)
  • 6 ounces peppered salami sliced into ¼" wide strips
  • 5 medium pepperoncini sliced into rings
Preparation
  1. Combine all of the vinaigrette ingredients in a jar and shake to combine. Set aside.
  2. In a large salad bowl toss the lettuce, radicchio and onions together. Add tomatoes, chickpeas, cheese, salami and pepperoncini. Spoon dressing over the salad and toss well so that all ingredients are well seasoned with the vinaigrette. Taste and adjust seasoning with salt, pepper and more vinaigrette. You will not need all of the dressing. Store leftovers in the refrigerator and use within a week. Serve the salad with some good sourdough bread on the side.

 

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