Salad and Dressings Recipes

Salads and Dressings

 

Easy Homemade Vinaigrette

Adapted from many recipes by Ben and Emma

1 T. vinegar; you may use red wine, apple cider, brown rice, or balsamic vinegars, depending on the other ingredients in your salad
¼ cup extra-virgin olive oil
Pinch of salt
Freshly ground black pepper

1 clove garlic, minced or pressed (optional)
Chopped fresh herbs (optional)
1 t. Dijon mustard (optional)

The above ingredients can be used in many different combinations to create your own homemade vinaigrettes. As long as you stick to a 1 to 4 ratio of vinegar to oil, you will come up with a tasty dressing for fresh salad greens.

Place chosen ingredients in a small bowl and whisk together until well blended. Dip a single salad leaf into the vinaigrette to taste for flavor and seasoning {you will be able to better taste the dressing on the lettuce, than on its own}. Adjust if needed, adding more salt, herbs, oil or vinegar, depending on your preferences. Toss lightly with greens and other salad fixings and serve immediately.

Notes on different vinegars: we tend to use apple cider vinegar when we have fruit included in a leafy green salad, and balsamic with more bitter or spicy greens that we want to add a rich sweetness to. Red wine vinegar is very versatile and can be used with most salads, and brown rice vinegar gives a more subtly sweetness to a vinaigrette.

 

Haricot Vert Salad

Adapted by Ben & Emma from Simple French Food by Richard Olney

½ lb. haricot vert green beans (French fillet-type bean)
Extra virgin olive oil
Lemon wedges
Salt

Bring a small saucepan of lightly salted water to a boil. Meanwhile, top and tail the beans. Once the water comes to a boil, add the snipped beans and cook for 2-3 minutes. Drain and rinse immediately with cold water, to inhibit further cooking. Toss with a drizzle of olive oil to coat and a pinch of salt. Serve with lemon wedges. These tender beans need no further adornment.

 

Butterhead Lettuce Salad with Haricots and Farm Fresh Egg Salad

Created by Ben

1 head butterhead lettuce
¼ lb. haricot vert beans, snipped
¼ cup extra virgin olive oil
1 T. Apple cider vinegar
8 Farm-fresh eggs, hard-boiled and peeled
2-3 T. Mayonnaise
1 T. Mustard
3 T. Olives, chopped
Salt
Freshly ground black pepper

Lightly pull the lettuce leaves from the head, without chopping or breaking. Combine olive oil, vinegar, a pinch of salt and pepper in a bowl, and toss the lettuce leaves with 3/4 of the dressing to coat lightly. Assemble whole lettuce leaves on a plate. Toss the remaining dressing with the haricots, and set atop the bed of lettuce.

Make an egg salad by combining chopped eggs with mayo, mustard, sat and pepper, until a desired consistency is reached. Serve this atop the bed of greens and beans and enjoy for a summer lunch.

 

Tomato Panzanella

Modified from Tartine Bread by Chad Robertson
This is a classic Italian bread salad.

Roasted Croutons:
2 T. olive oil
Salt
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese

Tomato Vinaigrette
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
Pinch salt
½ C. olive oil
1 cucumber
1 small bunch basil, stems removed

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.

 

Cucumber Salad with Yogurt

By David Tanis, Heart of the Artichoke

This can be used as a salad or as a saucy accompaniment to anything from lamb to cumin-spiced chicken. It goes great with Middle Eastern or Indian food.

1 large cucumber, peeled and sliced, and cut into half moons
Salt and pepper
1-2 cups plain yogurt (depending on how saucy you want it)
1 garlic clove, smashed to a paste with a pinch of salt
2 T. olive oil
1 T. chopped mint or Thai basil
1 T. chopped dill
1 T. chopped chives or scallions
Red pepper flakes or slivered fresh hot chile

Put the cucumber in a bowl and season with salt and pepper. Add the yogurt, garlic, olive oil, mint or basil, dill, and chives and stir it all together. Spoon into a serving bowl and chill for at least an hour.

Just before serving, sprinkle with red pepper flakes or slivers of fresh hot chile.

Nestled beside a drumlin in Farmington, NY