Champagne-Shallot Vinaigrette

saladThis light vinaigrette is perfect to toss into salad greens and arugula. I sprinkle a few strawberries, blueberries, feta cheese and sliced almonds over the coated greens.

Champagne vinegar is a light golden, mild vinegar made from Chardonnay grapes aged in oak barrels. It can be expensive, but the Berkeley Bowl brand is a good deal. I’ve generally avoided salad vinegars because of their strong acidity. But  just ½ tsp honey is needed to balance the acidity of the champagne vinegar in this dressing. Since I don’t like the sharpness of fresh raw garlic, I prefer to get the garlic flavor from garlic olive oil. I used a shallot, which is milder than an onion.

Makes ¾ cup, which is enough to sprinkle on about 6 large or 10 small salads. Refrigerate leftovers and use within a week.

vinaigrette ingredientsIngredients:
1 tsp Dijon mustard
1 Tb minced shallot
3 Tb champagne vinegar
½ tsp honey
1 tsp fresh lemon juice
1/4 tsp sea salt (to taste)
a few grinds of black pepper
1 Tb garlic oil
½ cup extra virgin olive oil

champagne vinaigretteIn a small bowl or blender, whisk together all ingredients except oils. While blending or whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.

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Bright and Crunchy Kale/Broccoli/Carrot Salad

DSC03091I combined 3 popular salads: kale, broccoli and carrot, into one delicious and nutritious salad. Carrot and jicama add natural sweetness and a bit of crunch, Meyer lemon juice and cilantro brighten the flavor; and almonds give an added crunch.

Kale is quite tough and bitter, but a good massage will break down its cell walls. This cell damage frees the enzymes which break apart the bitter chemical compounds. You can even light candles and put on soothing music to relax the kale.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Broccoli Broccoli stems are very tender once you peel off the tough outer layer. Broccoli salads are made from grating these stems.

I made this with only one bunch of kale, which created a balance between the kale and the other vegetables. If you like your salad with more kale, add another bunch.

Serves 4

ingredients1 bunch Dinosaur kale (also known as Tuscan or Lacinato ), or curly kale ,stems discarded

3 large carrots, peeled

3 or 4 broccoli stems, peeled (use crowns for another purpose)

1 small jicama, peeled

2 Tb cilantro leaves, stems discarded

1/4 cup sliced raw almonds

Dressing:

2 Tb garlic-infused olive oil (or 2 Tb olive oil and 1 clove garlic)

¼ cup tahini (sesame seed paste)

¼  tsp salt to taste

2 Tb lemon juice (Meyer lemon is best)

If you don’t have garlic-infused olive oil, pour extra virgin olive oil into a teacup or ramekin with 1 clove garlic and microwave for 1 ½ minutes. Pour into a food processor with blade and run on high until garlic is minced.

Add tahini and salt to garlic olive oil. Run processor on high until dressing is emulsified. It will be  thick.

chop kaleStrip the leaves from kale and discard the stems. Chop leaves, rinse well in salad spinner and spin dry. Put in a medium bowl.

DSC03087Roughly squeeze and massage dressing into kale leaves with your hands for several minutes until kale shrinks to half its volume and becomes darker and silky.

Peel carrots, broccoli stems and jicama, then shred using the grater attachment to the food processor.

Add these vegetables and the lemon juice to the kale. Toss salad until the dressing coats it.

Serve immediately, sprinkled with almonds and cilantro leaves. Throw on some pomegranate seeds if they are in season.

Chopped Salad

This easy side dish uses some of the parsley left over after you’ve taken a few sprigs to dip in salt water at the Seder. Mix ingredients close to serving time. We actually serve this before the Seder ceremony to stave off our appetites.

½ cup parsley leaves

2 large round tomatoes

2 large cucumbers

¼ cup pitted Kalamata olives

¼ cup olive oil

juice of one large lemon

kosher salt and pepper to taste

Peel cucumbers, slice lengthwise in quarters, then chop crosswise into thick slices. Chop tomatoes into thick pieces, and mix in parsley leaves and olives.

Sprinkle in olive oil and lemon, salt and pepper just prior to serving and toss.

Valentine’s Day Heartfelt Salad

Valentine’s Day meals aren’t only about the chocolate for dessert. They begin with a salad made with hearts of romaine, artichoke hearts and red bell pepper hearts. The heart-healthy dressing marries olive oil and Meyer lemon juice, celebrating the happy coincidence of Meyer lemons ripening on Valentine’s Day.

serves two sweethearts

14 oz can Artichoke hearts

1 heart of romaine lettuce

1 red bell pepper, cut into heart shapes

Dress with Meyer lemon vinaigrette:

3 Tb Meyer lemon juice

¼ cup extra virgin olive oil

¼ tsp salt

¼ tsp fresh minced garlic

Combine ingredients in blender and run on high until emulsified.

Basil-Meyer Lemon Salad Dressing and Marinade

I used the flowering parts of my basil plant.  They added a floral quality.

You can also make this just with leaves if your plant is not flowering.

Serves 3 salads:

2 Tb basil flowers and/or leaves

juice  of one large Meyer lemon: 2 Tb

1 Tb water

1 Tb garlic-infused olive oil and 2 Tb extra virgin olive oil

sprinkle of salt to taste, about 1/8 tsp.

Blend together and pour over green garden salad. I made my salad with lettuce, tomato, cucumber, avocado, and artichoke hearts canned in water.

I added sliced baked chicken breast, and the basil dressing worked well with that too.

Great on the grill! To use as a chicken marinade: Double the basil, lemon and oil to ¼ cup each. Increase the salt to 1 tsp. I added a ripe tomato to the blender and it made the chicken juicy and tender after a couple of hours marinade time. Remember to make several cuts on each side of the boneless breast to allow the marinade to penetrate. Reserve a few tablespoons of the marinade (that you don’t put the chicken in), and pour over cooked chicken for even more flavor.

I made this in a clay pot, cooking the chicken in the marinade. It came out very juicy and tender. Immerse clay pot in a sink-full of water for 15 minutes. Pour chicken with the marinade in the pot. Place in cold oven and set temperature for 400′ and bake for about 30 minutes until done.

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.