4 beets (about 1 lb), coarsely shredded 1 tbsp butter 1/2 tsp salt 1/2 tsp pepper 1/4 cup water balsamic vinegar Melt the butter in a skillet. Add the beets and season with salt and pepper. Add the water. Cover and cook on medium a few minutes until the beets are tender. Remove the lid… Continue reading Beets with Balsamic Vinegar
Category: Salads
Korean Daikon Salad
11/2 lb daikon, peeled and julienned 1/2 tbsp kosher salt 1 1/2 tbsp red chili flakes 1/4 cup chives, minced 1 clove garlic, minced 1 tbsp rice wine vinegar 1 tbsp tamari 1 tbsp sesame seeds 1/4 tsp salt 1/4 tsp sugar Toss the daikon with the salt. Let stand 5 minutes. Drain well and… Continue reading Korean Daikon Salad
Toasted Nut and Endive Salad
1/4 cup coarsely chopped walnuts 6 small heads belgium endives, washed and separated into leaves 1/4 cup olive oil 2 tbsp balsamic vinegar 1 garlic clove, crushed 1/4 tsp salt 1/4 tsp black pepper Pre-heat the oven to 375 F. Spread the nuts on a baking sheet and toast about 5 minutes. Whisk the olive… Continue reading Toasted Nut and Endive Salad
Creamy Coleslaw
4 cups red or green cabbage, shredded finely 3 scallions,minced 1 cup light mayonnaise 1 tbsp white vinegar 1 tsp dijon 1 tsp sugar 3/4 tsp salt 1/2 tsp pepper 1/8 tsp cayenne light cream as needed In a large bowl, toss the scallions with the cabbage. Combine the mayonnaise, the vinegar, the dijon, sugar,… Continue reading Creamy Coleslaw
Spinach, Water Chestnut, and Egg Salad
1 bunch fresh spinach 7 mushrooms, sliced 1/2 a can of water chestnuts, drained, slivered 2 hard boiled eggs, sliced 2 tbsp olive oil 2 tbsp lemon juice 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper Combine the oil, lemon, garlic, salt and pepper in a jar or bottle with a lid. Shake… Continue reading Spinach, Water Chestnut, and Egg Salad
Family Favourite French Vinaigrette
1/3 cup canola oil 3 tbsp white vinegar 1 tsp salt 1/2 tsp black pepper Place all ingredients in a jar or bottle with a lid. Shake well before serving. Serve with lettuce, cucumber, radishes, a little cubed cheddar cheese, and a little cubed ham.
Fig, Feta, and Pine nut Salad with Four Vinegar Dressing
3/4 cup pine nuts, toasted 1 scallion, minced 1 head romaine lettuce, washed and torn 1/2 lb feta, crumbled 4 black Mission figs, sliced in thin rounds freshly cracked pepper 1 clove garlic, crushed 1 cup olive oil 3 tbsp sherry vinegar 1 tbsp balsamic vinegar 1 tbps red wine vinegar 1 tbsp champagne vinegar… Continue reading Fig, Feta, and Pine nut Salad with Four Vinegar Dressing
Sesame Basil Salad Dressing
1/4 tsp garlic powder 3 tbsp rice wine vinegar 1 tbsp lemon juice 2 tbsp parmesan, grated 1/2 tsp dry basil 3 leaves fresh basil, minced 2 tbsp minced parsley 1/2 cup olive oil 1/2 tsp sesame seed oil 1/4 tsp black pepper 1/4 tsp salt Combine all the ingredients in a blender until smooth. … Continue reading Sesame Basil Salad Dressing
Classic Vinaigrette
1 cup olive oil 1/3 cup white wine vinegar sea salt, black pepper Combine all the ingredients in a bottle or jar with a lid. Season to taste. Shake and serve over a salad or use to deglaze skillets after cooking meat.
Italian Salad Dressing
1 garlic clove, crushed 1/2 tsp salt 1/2 tsp pepper 2 tbsp lemon juice 2 tbsp balsamic vinegar 1 shallot, minced 1 tbsp dijon 1/2 cup Extra Virgin Olive Oil Combine all ingredients in a jar or bottle with a lid. Shake well. Correct seasoning. Serve over a garden salad.