Caesar Dressing
1 large egg yolk, coddled
2 tsp fresh lemon juice
1/2 tsp finely minced garlic
1/2 tsp Worcestershire sauce
1/4 tsp finely chopped anchovies
1/4 tsp salt
1/8 tsp freshly cracked black pepper
1/2 cup olive oil
1/4 cup grated Parmesan
Place the egg in it's shell in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process. Then use as directed. (This is a coddled egg).In a medium bowl, combine the egg yolk with the lemon juice, garlic, Worcestershire sauce, anchovies, alt and pepper and whisk until well combined. Slowly drizzle the olive oil into the bowl a few drops at a time, while whisking. Continue to drizzle the oil and whisk until all the oil is incorporated. Fold in the Parmesan and adjust seasoning to taste.
Transfer the dressing to an airtight container and refrigerate until ready to use.
Yogurt Dressing
INGREDIENTS
16 ounces of thick strained yogurt (strain through cheesecloth if you cannot find)
2 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of red wine vinegar
5-6 leaves of fresh mint
1/3 cup + 2 tablespoons of mayonnaise
DIRECTIONS
Put all ingredients except the mayonnaise in the blender and blend at low speed until smooth. Transfer to a bowl, whisk in the mayonnaise, and serve or cover and refrigerate until ready to use.
Greek Salad with Oregano Marinated Chicken
For the chicken:
1 lemon, juiced
2 T extra-virgin olive oil
1 tsp dried oregano
salt to taste
freshly ground black pepper
4 (6 to 7-ounce) boneless, skinless, chicken breasts
For the dressing:
1/4 cup extra-virgin olive oil
2 T red wine vinegar
1 lemon, juiced
2 cloves garlic, crushed
1 tsp dried oregano
3 pinches salt
freshly ground black pepper
For the salad:
mesclun (mixed salad) greens
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, sliced
1/4 cup crumbled feta cheese (half the fat if possible)
DIRECTIONS:
To marinate the chicken: In a bowl, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
To make the dressing: Combine all the ingredients. Refrigerate until ready to serve. Bring to room temperature before tossing salad.
Assemble the salad: Place salad greens in larg bowl. Add cucumbers, tomatoes, red onion, olives, and feta.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. ( I chose to barbeque my chicken) Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Toss salad just before serving with dressing and fan chicken out on top.
Chicken Chopped Mediterranean Salad with Feta Vinaigrette**
2 precooked chicken breasts, diced
4 cups romaine hearts (in this case mixed salad greens)
1 English cucumber, sliced
1 cup chopped kalamata olives
1/2 medium red onion, diced
1-2 T red wine vinegar (apple balsamic vinegar)
1/4 cup olive oil (you may reduce the oil slightly if desired)
1 T fresh lemon juice
1 tsp dried oregano
1 tsp fresh minced garlic
1/2 tsp dried basil
1/4 tsp salt (or to taste)
freshly ground black pepper (to taste)
1/2 tsp sugar (optional)
1/2 cup crumbled feta cheese, plus extra for garnish
3 Roma tomatoes, sliced, for garnish
In a bowl large enough for tossing salad, add diced chicken breast.
Chop the romaine (and otheer salad greens) and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
In a sealable jar or container with a lid, combine red wine vinegar, olive oil, lemon juice, basil, oregano, salt, garlic, pepper and sugar (if using) and crumbled feta cheese. Seal lid and shake vigorously. (If you would like let sit for 1/2 hour to let the flavours marry)
Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes
Spinach Salad with Strawberries **
For spiced pecans:
1 cup pecans
1 egg white
3/4 tsp vanilla
1 cup sugar
1 T water
For dressing:
1 cup salad oil
1/3 cup cider vinegar
1/4 cup sugar
1 T poppy seeds
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
2 T corn syrup
For salad:
6 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.
A Very Good Spinach Salad
4 slices lean smokey bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Asiago cheese
2 hard cooked eggs, quartered and sliced ( I sometimes just grate the egg whites and use that portion only)
Creamy Balsamic Dressing
1/2 -1 clove garlic, minced
1/4 tsp each salt and freshly ground black pepper
2 T balsamic vinegar
1 T prepared pesto
1 T liquid honey
1 T mayonnaise
1 tsp Octoberfest or Dijon mustard
1/3 cup vegetable oil
2 T shredded fresh basil
In bowl whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. When made ahead, scrape into a jar and store in refrigerator for up to 2 days. Whisk again before serving. Stir in shredded basil.
Cut bacon crosswise into 1/2-inch strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towelling.
Place spinach, bacon, mushrooms and onion in a large bowl. Add dressing; toss to coat evenly. With vegetable peeler, shave Asiago cheese into thin curls. Arrange over salad with eggs.
Caesar Salad with Herbed Portobello Mushrooms
1 egg yolk, coddled (instructions come later)
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1-2 garlic cloves, minced
2 anchovies (or 1/2 tsp paste)
1 tsp Dijon mustard (the real stuff not the dried)
1 tsp lemon juice
1 tsp Worcestershire sauce
1/4 cup safflower or olive oil
1-1/2 tsp red wine vinegar
2 large heads romaine lettuce, washed and thoroughly dried, torn into mouthsize pieces
4 bacon slices, cooked, drained and chopped into 1-inch pieces
3/4 cup coarsely grated Asiago or Parmesan cheese (about 2 oz)
2 garlic cloves, flattened, peeled
3 large portobello mushrooms (about 3/4 lb), stems discarded, caps sliced crosswise into
3/8-inch thick strips bacon, chopped into 1-inch pieces
1/4 cup chopped fresh parsley
1/2 tsp thyme
Place the egg in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed (This is a coddled egg!)
To make dressing:
Add salt and pepper to the salad bowl (This creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies and once again use the back of the spoon to grind it into a paste. Follow the same procedure adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure each ingredient is blended into a smooth paste with the previous ingredients before proceeding. Whisk in the oil and vinegar and blend well.
(If you don't have a rough wooden bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire sauce and vinegar. Puree. Then add oil and pulse a few times. Add the yolk and pulse a couple more times, just enough to blend it.)
For Mushrooms: Heat 3 T olive oil in a large skillet over medium heat. Add flattened garlic to skillet and cook until brown. Discard garlic. Increase heat to medium-high. Add mushrooms and saute until brown about 4 minutes per side. Add thyme in last minute of cooking. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.
To assemble:
In large bowl place torn romaine lettuce, bacon and 1/2 of the cheese of choice. Add dressing; mix well. Top with mushrooms and remainder of cheese. Serve immediately.
French Potato Salad
1lb small white potatoes
1 lb small red potatoes
2 T good dry white wine
2 T chicken stock
3 T white balsamic vinegar
1/2 tsp Dijon mustard
1 T kosher salt
3/4 tsp fresh ground pepper
10 T good quality olive oil
1/4 cup minced green onions (white and green parts)
2 T fresh dill, minced
2 T parsley, minced
2 T fresh basil leaves
Cut potatoes in half, quarters if they are larger.
Steam until cooked (can be pierced easily with fork). You can boil if you prefer.
Drain in colander and place a towel over the potatoes to allow them to steam for 10 minutes more.
Place in a medium bowl and toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the mustard, vinegar, salt and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the green onions, dill, parsley and basil.
Serve warm or at room temperature.
**Our Favourite Potato Salad**
2 lbs small red potatoes
1 cup mayonnaise (I use Miracle Whip which is more of a dressing and not mayo)
1/4 cup Dijon mustard ( I use French's Bold & Spicy mustard)
1/2 - 3/4 cup chopped red onion
2 green onions with tops, chopped
2 garlic cloves, minced
3 T snipped fresh dill
1/2 tsp salt
1/2 tsp pepper
1/4 tsp lime juice
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil, cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile combine the remaining ingredients. Cut potato into chunks; place4 in a bowl. Add the mustard mixture and toss to coat. I sometimes add peas or chopped dill pickles. Serve at room temperature or cold.
Greek Salad (Horiatiki
3 T extra-virgin olive oil
1-1/2 T lemon juice
1 clove garlic, minced
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp freshly ground black pepper, and extra for garnish
4 tomatoes, cut into wedges
1/4 red onion, sliced into rings
1/2 cucumber, sliced into half-moons
1/2 green pepper, julienned
4 oz (120 g) feta cheese (recipe calls to cut into small cubes...but in the true Greek fashion it must be a whole slab)
16 kalamata olives
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving.
Country Style Greek Salad
Vinaigrette:
3 T red wine vinegar
1-1/2 tsp juice from 1 lemon
2 tsp minced fresh oregano leaves
1/2 tsp salt
1/8 tsp ground black pepper
1 medium clove garlic, minced
6 T olive oil
Salad:
1/2 medium red onion, sliced thinly (about 3/4 cup)
1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1/8-inch thick slices (2 cups)
2 romaine hearts, washed, dried thoroughly, and torn into 1/8-inch pieces (about 8 cups)
2 large vine-ripened tomatoes, each cored, seeded and cut into 12 wedges
1/4 cup loosley torn fresh parsley leaves (optional)
1/4 cup loosely torn mint leaves (optional)
20 large kalalmata olives, each olive pitted and quartered lengthwise
5 oz feta cheese
Whisk the vinaigrette ingredients in a large bowl until combined. Add the onion and cucumber and toss; let stand to marry flavours, about 20 minutes. (This enables the onion and cucumber to be less bitter).
Add the romaine, tomatoes, parsley, and mint to the bowl with the onions and cucumbers; toss to coat with the dressing.
Transfer the salad to a wide, shallow serving bowl or platter; sprinkle with olives and slab of feta cheese. Serve immediately.
