Roasted Red Pepper Vinaigrette

1 red bell pepper
1 green onion, minced
1 clove garlic, minced
1 Tbsp. Agave syrup (Can substitute honey)
1 Tbsp. Dijon mustard
1/2 tsp. Cumin
1 tsp. Oregano
Juice of one lime
1/4 C. White vinegar
1/4 C. Olive oil
1/2 C. Canola oil
Kosher Salt and pepper

First, roast the red pepper.  This is easily done by turning one of the eyes on your range top to high.  Using tongs, place the whole red pepper directly onto the burner and let the skin char black.  Make sure to char the entire outside of the pepper.  This will take about five minutes. Make sure you rotate the pepper to blacken all of the skin. Once complete, remove from burner and place in bowl, cover tightly with saran wrap. Set aside and let rest for 10 to 15 minutes.  Once done remove pepper and in the sink under a light stream of water, using a small utility knife (or fingers) remove all the charred skin, leaving the red flesh.  (This technique will allow you to very easily remove the skin and gives the pepper a beautiful smoky quality.) 

Now remove the stem, seeds, and ribs out of the pepper.  (I make all my dressings in a 4 cup Pyrex mixing cup and use a mixing wand to incorporate all ingredients.  Other than my 8" chef's knife and pans, it's the most used tool in my kitchen, I love it!!)  Assuming you don't have a wand, you can use a blender or food processor also.  If so, add all ingredients and process until fully emulsified.  Season with salt and pepper, Enjoy!

 

If you don't have any of these tools, just chop pepper finely and add to a clean mixing bowl.  Add all other ingredients EXCEPT the oils, salt and black pepper. Mix together.  Take a kitchen towel, twirl to make kind of a rope and place on the counter in a circle (looks like a towel ring).  Place the bowl in the center, so towel acts as a sort of base.  This will stop the bowl from rocking or moving as you are now going to do a whole lot of whisking.  Once ready, using your whisk (a fork can work too), very vigorously start whisking as you very slowly stream the oils into mixture and emulsify your dressing.  Salt and pepper to taste.  Enjoy!

Sour Cherry Vinaigrette

A terrific dressing for a summer salad.  I am pairing this with a pork tenderloin and it should be excellent.

1 1/2 Cup Tart Cherry Juice
1/3 Cup Red Wine Vinegar
Juice of one Lemon
1 clove garlic
1 teaspoon minced shallot
1/2 Cup olive oil
1/2 Cup Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
Salt & Pepper to taste

Please cherry Juice in a saucepan with the shallots and garlic, reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool.

Pour cherry juice, vinegar and lemon juice in to a large measuring cup (I like to use a 3 cup measuring cup) Add mustard and using a hand blender, blend for thirty seconds.
Add oil very slowly and blend until all is incorporated and you have an emulsified dressing.  Correct seasoning with salt and pepper.  Toss your salad lightly and Enjoy!

Will keep in the refrigerator for a week.

Creamy Avocado-Garlic Dressing

This dressing makes a super addition to any salad.  The avocado makes it very creamy while adding healthy fat and are packed with over 20 vitamins and minerals. It's a much better ingredient to add than mayo or sour cream.  I like to use this garlicky dressing to toss kale, carrots, and beets.  Add some chickpeas, pumpkin seeds, and some shaved Parmesan and you have a very satisfying, healthy lunch alternative. 


1/4 avocado
2 large cloves garlic, rough chopped
1 Tbsp Honey
1/4 C. White wine vinegar
Juice of half a lemon
1/2 C. Olive oil
Kosher salt and fresh ground black pepper, to taste

Kitchen equipment- hand wand mixer or blender

Put all ingredients in a 2 cup measuring cup.  Using wand mixer, set on high blend until smooth.  If needed adjust consistency with small amounts of water to desired thickness.  Serve and Enjoy!

Cilantro-Lime Vinaigrette

1/4 cup fresh lime juice
1 garlic clove, minced
1 teaspoon honey
1/8 teaspoon ground coriander
1/4 cup extra-virgin olive oil
2 tablespoon chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste


In a medium bowl, whisk all ingredients together.  Adjust seasoning and serve over your favorite green salad.  Enjoy!

Cherry Tomato Vinaigrette

I just found this recipe in Bon Appétit and its fantastic.  Served over steaks it's a total rock star!  I'm sure it would be great with crumbled feta on a fresh salad or with eggs in the morning.  Enjoy!

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives



Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Crab Louie Salad

San Franscico has long been credited for the creation of this iconic salad.  You could easily add poached shrimp to the mix or if you're really feeling decadent, chunked lobster meat!  Now, that's totally gilding the lily!!

For dressing-
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste


1 1/2# jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon


In a large bowl, whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.


Pick over crabmeat, then divide among 4 chilled plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.  Enjoy!

Kiawah Island Dressing

OK, you got me.  Yes, I am stealing the name of this dressing from the popular salad dressing at J. Alexander's.  This dressing is just a Thousand Island dressing with, I think, a cooler name.  It sounded good so, here is how I'd make it.

1 small clove garlic, minced
1 C. prepared mayonnaise
1/3 C. bottled chili sauce
3 Tbsp. ketchup
2 Tbsp. minced onions
3 tsp. sweet pickle relish
2 Tbsp. fresh squeezed lemon juice
1 large egg, hard cooked and chopped fine
Kosher salt and fresh cracked black pepper, to taste

First, make a paste with the garlic glove.  Do this by sprinkling some kosher salt over the clove on a cutting board.  With the side of your chef's knife crush it until a paste forms.  In a medium bowl whisk the garlic and the rest of the ingredients together, correct seasoning with salt and pepper.  You can adjust the consistency with a small amount of cold water, if you like your dressing a little thinner.  Dressing will hold 3-4 days covered in the refrigerator.

Warm Bacon-Mushroom Vinaigrette

4 oz. bacon
2 C. sliced mushrooms
3 Tbsp. sherry vinegar
1/4 C. + 3 Tbsp. water
2 Tbsp. vegetable oil
2 Tbsp. flat-leaf parsley
kosher salt and fresh ground black pepper

Cut bacon into 1/2" wide strips.  Cook bacon with the 3 Tbsp. water in a medium skillet over medium heat.  Stir often, until bacon starts to crisp.  Add mushrooms, cook, tossing occasionally until tender, 5-6 minutes.  Add vinegar and rest of the water; simmer until reduced by half, about 1 minute.  Stir in oil and season with salt and pepper.  Stir in parsley.  Can be made a day ahead and then rewarm before serving.

Garlic, Oregano, and Lemon Vinaigrette

2 cloves garlic
2 anchovies, drained
1/2 tsp. crushed red pepper flakes
1/2 seeded lemon, chopped with peel
1/4C. fresh oregano leaves
1/4 C. extra-virgin olive oil
kosher salt and fresh ground black pepper

Place garlic, anchovies, and red pepper flakes in a mini processor and finely chop.  Add lemon (with peel) and oregano, pulse a few times to coarsely chop.  Add oil and process until smooth.  Season with salt, pepper and additional lemon juice if needed.
Can be made 2 days ahead of time and chilled.

Buttermilk Green Godess Dressing

This is an easy great tasting dressing.  It's terrific with a crudite, poached shrimp, or over butter lettuce.


1/2 C. mayonnaise
1/3 C. buttermilk
1/4 C. chopped fresh chives
1/4 C. coarsely chopped flat-leaf parsley
1 Tbsp. chopped fresh tarragon
1 Tbsp. fresh lemon juice
2 anchovy fillets, drained and chopped
1 chopped garlic clove

Put all of the ingredients in a processor and puree until smooth.  Season with kosher salt and freshly ground black pepper.  Can be made 2 hours ahead and chilled.

Baby Arugula Salad with Creamy Honey-Dijon Dressing

This salad is one of my favorites.   It just says "spring has arrived" to me.  It works really great with asparagus as well.  I sometimes add a measure of lemon zest to this just to bump it up.
Dressing:
1/4 C. White wine vinegar
1/2 lemon, juiced
1 Tbsp. minced shallot
2 Tbsp. Honey
1 Tbsp. Dijon mustard
1/3 C. Olive oil
1-2 Tbsp. Mayonnaise
water (to thin to desired consistency)
kosher salt and fresh cracked black pepper, to taste

Combine all ingredients in a 2 C. measuring cup and mix with a wand burr mixer.  Correct seasoning with salt and pepper.  Adjust consistency with water.

Salad:
4 C. arugula, washed and spun dry
2 hard boiled eggs, chopped finely
1/4 red onion, sliced very thinly
1/2 C. chickpeas
3/4 C. grape tomatoes
Shaved Parmesan cheese, to taste

Mix all ingredients in a large bowl and toss with dressing.  Top with extra cheese and fresh cracked black pepper, serve and Enjoy!!

Chive Dressing

I made this dressing tonight and served in on some of Jeanne's fresh baby greens out of the garden; it was awesome.  A very light, fresh note to some of the peppery arugula and herbs we mixed together with the baby lettuces.  It would also work well as a dip for a crudite or grilled vegetables.

3 Tbsp. minced fresh chives
1 clove garlic, minced
1 tsp. dijon mustard
1 Tbsp. honey
1 Tbsp. mayonnaise
2 tsp. fresh lemon  juice
3 Tbsp. white wine vinegar
3 Tbsp. Olive oil
salt and pepper, to taste

I make my dressings in a measuring cup that has a 2 cup capacity.  I just put all the ingredients in except the salt and pepper and then use a wand burr mixer to emulsify the dressing.  The last step is to correct the  seasoning with fresh cracked black pepper and salt.  This dressing can be made a day ahead and refrigerated.

Oregano Marinade

This is a fast and easy way to add a punch of flavor to just about anything.  It's one of the staples in my kitchen, I usually use it when preparing either lamb, beef, chicken, pork, or fish.  It's also great for grilling vegetables.  Whatever you choose to marinade let sit in it for an hour minimum, but for best results let sit for up to 8 hours.


1 shallot, minced
1 clove garlic, minced
1 Tbsp. Dijon mustard
2 Tbsp. fresh Lemon Juice
1 Tbsp. red wine vinegar
4 Tbsp Oregano, chopped
1 Tbsp. Parsley, chopped
1/4 C. good olive oil
salt and black pepper, to taste

Combine all ingredients in a bowl and whisk together.  Pour over food, cover and refrigerate.

Sun-dried Tomato and White Bean Dip

Think of European hummus.  Supper easy to make and tastes fantastic!  This is such an excellent appetizer served on a small piece of toasted baguette.  Spread it on a sandwich for a health version of mayo.  I try to keep this in the house as much as possible; you just never know when you need a fast dish to pass when you have unexpected friends pop over.


1 large clove garlic, peeled
1 15 oz. can of great northern white beans, rinsed and drained well
1 Tbsp. fresh chopped basil
2 Tbsp. chopped sun-dried tomatoes
2 Tbsp. lemon juice
1/4 C. olive oil
salt and pepper, to taste

Using a food processor, while running drop in garlic clove.  Scrap bowl to insure fine chopping of clove.  Add next 4 ingredients and process, scrap bowl occasionally, making sure everything is blended well.  While processor is still running slowly add oil.  You may need to add a small amount of water to adjust consistency.   Adjust seasoning with salt and pepper.  Serve with freah cut vegetables, warm flat bread, or chips.  Can be made 3-4 days in advance, cover and chill.

Green Goddess Dip

This is an awesome dip!  Great with crudite and chips or as a sauce with cold chicken or with grilled fish.  The fresh herbs lend this dip to so many other uses.

2 C. (packed) trimmed watercress sprigs
1/2 C. fresh basil leaves
3 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh tarragon
1/2 Tsp. grated lemon peel
1/2 C. Mayo
1/4 C. sour cream
11/2 Tbsp. fresh lemon juice
2 anchovy fillets
1 Tsp. dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (for dipping)
Assorted chips(for dipping)

Combine first 5 ingredients in processor; blend 5 seconds.  Add next 6 ingredients.  Blend until everything is finely chopped, scraping down bowl occasionally.  Season dip with salt and pepper.  Transfer to bowl, serve and enjoy.  Can be made 2 hours ahead, cover and chill.

SHALLOT VIANAIGRETTE

Ingredients

• ½ cup plus 2 Tbsp Extra-virgin olive oil
• 4 ea. shallots, peeled and minced
• 1 clove garlic, minced
• ¼ cup Balsamic Vinegar
• 2 Tbsp Lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp Honey
• Warm water as needed
• Salt and freshly ground black pepper to taste

Blender or food processor

Directions

Heat 2 tablespoons of olive oil in a sauce pan over medium-high until simmering.  Add shallots and cook until translucent 3-4 minutes.  Add garlic, lower heat and slowly cook mixture until shallots start to break down, about 20-25 minutes.  Watch and stir occasionally; you do not want the shallots to over brown, when done they should be golden in color.  Remove mixture from heat and put in blender or food processor.  Add vinegar, lemon juice, mustard, and honey.  Mix well.  While blender or processor is on slowly add the ½ cup of olive oil to emulsify the vinaigrette.  If dressing starts to become too thick slowly add a small amount of warm water to adjust the consistency.  Season the dressing with salt and ground pepper to taste.  You may need to add a small amount of vinegar or oil to adjust dressing to taste.

Dressing can be made 2 or 3 days in advance and held in the refrigerator.  If chilled, let dressing sit at room temperature for 30 minutes prior to using.

Creamy Dill Dressing

Ingredients

• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onion
• 3 garlic cloves, minced
• 2 teaspoons Worcestershire sauce

Preparation

Whisk mayonaise and sour cream in medium bowl until smooth. Stir in remaining ingredients. Season with salt and pepper. Cover; chill 1 hour to blend flavors.