Category Archives: salad dressings

Blanched Vegetable Salad with Lemon Ricotta and Shallot Vinaigrette

Blanched Vegetable Salad Blanched Vegetable Salad with Shallot Vinaigrettewith Shallot Vinaigrette

Blanched Vegetable Salad with Lemon-Ricotta and Shallot Vinaigrette Recipe

Serves 4

4 leaves butter leaf lettuce, washed
1 watermelon radish, sliced thin with a mandolin
1/2 C snap peas, trimmed and blanched in salted hot water for 30 seconds-1 min
2 C broccoli and cauliflower in even, small pieces, blanched in salted hot water for 1 minute
1/2 C ricotta cheese, fresh
Zest of 1 lemon
1 shallot, finely diced
2 tsp djon mustard
1 T olive oil
2 T fresh lemon juice
2 tsp fresh dill or tarragon, chopped finely (or 1/2 tsp dry and soaked in the lemon juice for a few minutes)
salt & pepper to taste

Set the ricotta out to room temperature. Whisk the olive oil, lemon juice, and mustard together, and add the fresh herbs and shallot, along with salt and fresh cracked pepper to taste. Leave to sit for 5-10 minutes (or store up to three days in refrigerator).

Once you have prepared all of the vegetables (the snap peas, broccoli, and cauliflower not only need to be cut to an appropriate size, but also should be blanched for 30-60 seconds in salted, boiling water), assemble by placing lettuce at one end of plate, or off center on a round plate, and arranging the blanched vegetables from there.

Use a spoon to drizzle dressing over the blanched vegetables, then mix the ricotta with a bit of salt and the lemon zest. Top the salad with a quenelle of ricotta, and a few slices of watermelon radish.

Fennel & Stone Fruit Salad, Tri-tip on Coconut Corn Salad, Flourless Chocolate Cake with Creme Anglais Whipped Cream

Stone Fruit Salad with Cucumber, Bell Pepper, Peaches and Plums

tritip on coconut corn salad

quick flourless chocolate cake with creme anglaise whipped cream

For seven weeks, we’ve had family staying with us. They’re really nice people, interesting, appreciative, but man.. It was rough. I wasn’t conditioned for this. Never in my life did I think I’d have people living effectively in my house for seven weeks in a go. I’ve barely cooked for two months because of it, but the eve before their (very recent) departure (which was followed by 24 hours of blissful retreat in Calistoga), I made a seasonal and tasty multi-course dinner for us all to enjoy. Then, I made it again, a little modified, in Calistoga for our hosts.

Fennel & Stone Fruit Salad Recipe
Serves 4-5 as a starter
Very fast if you have a mandolin! See the mango version here.

1 small head fennel, sliced very thin, with a mandolin
1 white peach, sliced with a mandolin
1 red plum, sliced with a mandolin
1 black plum, sliced with a mandolin
1 large cucumber, cut in half, seeds removed, sliced with a mandolin
1 orange, yellow, or red bell pepper, diced
1 T seasoned rice vinegar
2 tsp mirin
1/2 tsp kosher salt
2 tsp toasted sesame oil
raw sesame seeds to top

Mix it all together, and serve in beautiful messy lumps, like bedhead, with sesame on top.

 

Tri-tip on Coconut Corn Salad with Chard Recipe
Coconut Corn adapted from Heidi Swanson
Serves 4-5

1.5-2lb tri-tip or flank steak*
5 ears corn, kernels sliced off
2 T butter
1 T fresh thyme
1/2 C raw, soaked almonds, chopped
1 very small red onion (1/2 large)
1 C raw, dried flaked coconut (The bigger the better), toasted freshly
4 C torn chard

Sautee on the corn in the butter at high heat, giving it color but retaining crisp texture. Add chard, thyme and some salt to taste. Turn heat off, mix in onion, almonds, and coconut.

Season tri-tip with salt and pepper. Cook on low heat in a closed top grill for about 10 minutes each side. It will be medium.

*You could also choose to make a roast (5 lbs=4 hrs in oven at 250=rare, delicious roast beef) and serve that on top instead, or use flank steak, which you may want to marinade in garlic, whiskey, sesame oil and soy sauce for at least an hour or no more than overnight.

 

Quick Flourless Chocolate Cake with Creme Anglais Whipped Cream
Serves 5-6

No-Bake Chocolate Cake From Heidi Swanson

I made creme anglais the evening before with Gran Marnier Souffle (which photographs terribly!), and had some leftover. I mixed it into whipped cream; it was divine.

Raw Mango, Fennel, and Cucumber Summer Salad

raw mango, fennel, and cucumber summer salad

Raw Mango, Fennel, and Cucumber Salad Recipe
Serves 4

1 very ripe mango, cubed
1 small head fennel, sliced very thinly with a mandolin
1 large cucumber, cut in half, seeds removed, and sliced thinly with a mandolin
1 T seasoned rice vinegar
2 tsp mirin
1/2 tsp kosher salt
2 tsp toasted sesame oil
raw sesame seeds to top

Mix everything together, and top with sesame seeds upon serving.

 

Magical Arugula Salad with Pistachio Dust

 

I’ve served this arugula salad with pistachios countless times over the last month. For a catering event I headed, for friends at dinner time, for family at dinnertime, for lunch with a friend, while visiting Calistoga, and others. It’s a hit 100% of the time and it’s very filling.

Arugula Salad with Pistachio Dust Recipe

For four

8-10 cups baby or wild arugula
3 oz parmigiano reggiano, freshly grated
1/2 C raw hulled pistachios, ground in coffee grinder or mashed with mallette into dust, crumbs, and chunks
Juice of 1 lemon
2 cloves garlic, minced
olive oil
salt
fresh cracked pepper

Whisk the lemon juice with olive oil–use 2x more olive oil than lemon juice. Add garlic, salt, and pepper. Toss arugula in the dressing. Toss arugula in parmasean, then in pistachio. Serve!

Green Garlic Soup & Fennel Barley Salad with Roast Radishes

Green Garlic Soup

Fennel Barley Salad with Roast Radishes

Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.

Green Garlic Soup Recipe
Serves 4

~1lb green garlic, sliced roughly
2 T butter or olive oil
1/2 C dry sherry
1 large turnip, roasted or boiled
3-4 cups spinach
8 cups vegetable or chicken broth
salt & pepper

In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color.  Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.

 

Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
Serves 3

1.5 C cooked pearled barley
1/2 head fennel, sliced very thinly
1 C flageolet beans, cooked, or other salad bean
9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
3-4 C mixed tender salad greens
3-4 T Fennel Citrus Dijon Salad Dressing
2 T olive oil

On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!

 

Fennel-Citrus Dijon Salad Dressing Recipe

1 T dijon
1/4 C fennel fronds
Juice of 1/2 large orange
Zest of 1/2 an orange
1 T honey
1 T olive or sunflower oil
2 T apple cider vinegar

Blend all ingredients very well. Stores for up to a week in the refrigerator.