Tagged "Dressing"


Caesar Salad Dressing

Posted by Rachel Dougherty on

 

Ingredients


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

Directions
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
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    Crunchy Kale Salad with Pomegranate Vinaigrette

    Posted by Rachel Dougherty on

    This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

    Ingredients:

    1 bunch kale, wash, remove tough stems and chop
    1/4 small head red cabbage, chopped
    1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
    2 medium carrots, peeled and grated
    1 Tablespoon Extra Virgin Olive Oil of your choice
    Salt and Pepper to taste

    Method:

    Combine all ingredients in large bowl and toss, set aside while you make the dressing.

    Kale Dressing

    Ingredients:

    1 small apple, diced
    2 cloves garlic, peeled
    1/4 Cup Herbes de Provence Olive Oil
    2 teaspoons honey
    1 1/2 Tablespoons Pomegranate Balsamic
    1 teaspoon curry powder
    Salt and Pepper to taste

    Method:

    Place all dressing ingredients in a food processor. Blend until smooth.

    To serve:

    Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

    Serves 4

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    Ruby Red Salad

    Posted by Rachel Dougherty on

    This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting.

    Ingredients:

    1 small head of red cabbage, chopped
    2 oranges, peeled and chopped into bite size pieces
    1/2 red onion, diced
    1 mango, peeled and cubed
    1/4 Cup cilantro, chopped
    3/4 Cup Persian lime olive oil
    1/4 Cup Sicilian Lemon white Balsamic
    Salt and pepper to taste

    Method:

    Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.

    Variations:

    Try this salad with nectarines, peaches, sliced radish, or pineapple! Add some jalapeño for a added kick!

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    Apricot and Ricotta Salad with Grapefruit Balsamic

    Posted by Rachel Dougherty on

    This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor. 


    Ingredients:

    1/4 Cup ricotta salada
    1/2 teaspoon lemon zest, finely grated
    1 Tablespoon Grapefruit Balsamic Vinegar
    1/4 teaspoon Dijon mustard
    4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix
    2 Tablespoons toasted pumpkin seeds
    3 Cups arugula or your favorite mixed greens
    3 medium apricots, cut into quarters
    Salted pepper to taste

    Method:

    Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and salt and pepper to taste. Whisk olive oil into Vinegar mix until combined. Place greens, apricots, and pumpkin seeds in a large bowl with about half of the prepared dressing. Toss gently and season to taste, add more dressing if needed. To serve, portion out salad mix and top with ricotta mixture.

    Serves 4

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    Balsamic Syrup

    Posted by Rachel Dougherty on

    This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!

    Ingredients:

    2/3 Cup Traditional Balsamic Vinegar
    1 Tablespoon dark brown sugar, packed

    Method:

    In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated.

    Makes about 1/4 Cup

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