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No matter where you live in the country, it seems that spring has finally come.
Now we can turn the page on winter and look toward the summer!
What that means for us is embracing simplicity in the kitchen.
We long for salads of grains, rice and greens - nothing that'll have us over the stove for hours. And all a good salad really needs is a good dressing...
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This vinaigrette is best this time of year, when scallions are in season (scallions are like
new potatoes...available year-round, but best in the spring). The bite from the onion is great with the slight charred flavor. We love the green tint of this dressing - it looks like Green Goddess.
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Charred Scallion Vinaigrette
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~ 6 scallions, bottoms trimmed and dry tops discarded ~ 1/3 cup, plus 2 tablespoons extra virgin olive oil ~ 3 tablespoons lemon juice ~ 2 tablespoons water ~ 2 teaspoons Dijon mustard ~ 1/2 teaspoon kosher salt ~ 1/4 teaspoon black pepper |
Heat a grill pan or turn the broiler on to high. Brush the scallions with the 2 tablespoons of oil. Grill or broil until beginning to blacken. Remove and allow to cool slightly. In a blender, puree the whole scallions, lemon juice, water, mustard, salt and pepper. Slowly drizzle in the olive oil. Check for seasoning. |
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This assertive vinaigrette is great with quinoa, which has a mild, nutty flavor. We serve this salad alongside a piece of grilled fish or barbecued chicken. Cook the quinoa in salted boiling water until just tender, about 10 minutes. Drain and allow to cool for a few minutes. Toss with more chopped scallions, blanched snow peas, cubes of feta and the Charred Scallion Vinaigrette. Finish with chopped parsley.
For a stunning main course salad that's perfect for a brunch or a casual dinner, try the Riso Nero with salmon. Cook the rice in lots
of salted boiling water for 25 - 35 minutes and drain. Saute some finely diced carrot and celery in olive oil until tender. Set aside. Poach a filet of salmon in water with a little white wine, bay leaf
and garlic and set aside to cool. Flake the salmon and combine everything with the vinaigrette, taking care to keep the salmon in bite-size pieces. Serve with a little extra vinaigrette, as the rice really absorbs it.
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This dressing is a fantastic warm-weather alternative to mayonnaise-based dressings - it'll keep perfectly at room temperature, or even through the warmth of that first spring picnic.
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~ 3 tablespoons of plain Greek yogurt ~ 1 teaspoon Dijon mustard ~ 1 tablespoon sherry vinegar ~ 1 tablespoon lemon juice ~ 3/4 teaspoon kosher salt ~ 1/2 teaspoon sugar ~ 1/4 teaspoon black pepper ~ 1/3 cup Lemon Agrumato ~ 2 tablespoons of chopped fresh herbs |
In a bowl, whisk together the yogurt, mustard,
vinegar, lemon juice, salt, sugar, and
black pepper. While whisking, slowly drizzle
in the olive oil. Check for seasoning.
Depending on how you use this dressing,
you may want to add chopped mint, parsley
or basil at the end.
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 Our favorite way to use this dressing is with brown or wild rice.
Cook the rice according to the package directions and set aside to cool. In a large saute pan, heat a little olive oil and saute some finely chopped scallions, chopped asparagus and fresh peas. Season with salt and pepper, toss with the rice and fold in the vinaigrette.
It's also really nice in a lentil salad. We like to use the Lentils du Puy for salads as they hold their shape well. Cook the lentils in salted boiling water until tender. Set aside to cool. Cut an eggplant and two red bell peppers into 1/2 inch cubes, toss with a few tablespoons of olive oil and season with salt and pepper. Place on a sheet pan and roast at 450 degrees for 15 - 20 minutes, or until tender. Toss with the lentils and stir in the dressing. Finish with chopped parsley.
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This quintessentially summer salad topper is delicious, quick and versatile. The bright acidity of the white balsamic is a perfect match to the licorice notes of the tarragon.
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White Balsamic Tarragon Vinaigrette
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~ 3 tablespoons of extra virgin olive
oil (choose a milder oil, like Corto
or Chef's Pick)
~ 3 1/2 tablespoons Balsama Bianca
~ 1/2 teaspoon kosher salt
~ 1 tablespoon tarragon, finely
chopped (10 - 12 leaves)
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You'll notice the ratio of oil to acid is different -
more vinegar than oil, in fact! The white
balsamic from Leonardi is very crisp and light,
which is why we recommend a lighter olive oil.
Simply whisk everything together
and check for seasoning.
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This vinaigrette pairs well with spicy arugula. We usually dress arugula with a simple squeeze of lemon and our best olive oil, but this dressing has changed our ways! The sweetness tempered the peppery green and made something more elegant than our go-to lemon dressing. We scattered a few toasted almonds over top for a little crunch.
Finally, we end with a fitting serving idea...dessert. This season rarely sees us serving heavy cakes and elaborate desserts to our guests. We prefer to serve a slice of pie or a bowl of ice cream. So when we found a bit of this vinaigrette in the fridge next to a bowl of ripe strawberries, magic was born. In a bowl, toss the strawberries with a tiny amount of sugar, some chopped basil and a few teaspoons of the vinaigrette and let it macerate for a few minutes. Serve over a scoop of ice cream or sorbet and garnish with a few leaves of tarragon.
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10%
OFF
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Take 10% off of any order placed online at MarketHallFoods.com.
Enter coupon code DRESSINGS at checkout to receive the discount.
Offer valid only online at MarketHallFoods.com. One redemption per customer.
May not be combined with other offers, applied to past orders or redeemed for cash value.
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Offer Expires: May 22nd, 2011
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