The Perfect Remoulade

Tags

dressing, gluten free, remoulade, sauce, seafood, Southern

Rarely do I try a recipe and love it so much I don’t feel the need to make changes. This recipe is one of those perfect recipes I simply adore just the way it is. I make it for fried fish, salmon patties and burgers, po’ boys, etc. Really it is so good I would eat it with a spoon. Don’t judge me. And don’t freak out about the large amount of ingredients. They are all things you have in your cabinet. This recipes is well worth the effort.

The Perfect Remoulade (from Smoke & Pickles by Edward Lee)

• 2 large eggs, soft boiled
• 1 1/4 cup mayonnaise
• 1/3 cup finely chopped shallots
• 1/2 cup chopped pickled okra (or cornichons if you dont have pickled okra)
• 2 garlic cloves, microplaned
• 1 tbsp prepared horseradish
• 2 tsp fresh lemon juice
• 2 tsp chopped fresh tarragon
• 1 tsp fresh flat leaf parsley
• 1 1/2 tsp grainy mustard
• 1 tsp ketchup
• 3/4 tsp worchestershire sauce
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp fresh ground black pepper
• Zest of 1 orange
• Zest of 1 lemon
• 3 dashes of tabasco

Add everything EXCEPT the eggs to a large bowl and stir to combine. When all is mixed well, add the eggs by mashing them against the bowl wall with a fork. They are ok left in chunks smaller than a dime. Refrigerate to let the flavors meld. Serve with anything. You cannot go wrong here. Makes approx 2 cups.

 

 

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Fruit Salad with Sweet Basil and Lime Dressing

Tags

basil, dessert, dressing, fruit, gluten free, lime, salad, summer

I love good fruit but sometimes it gets old eating the same old apples and bananas. This fruit salad tastes fancy but is a snap to toss together. And the lime/basil combination is delicious. You could substitute the basil for mint or thyme too. Yum!

Fruit Salad with Sweet Basil and Lime Dressing

• 1 cup of 4 kinds of fruit (I used grapes, blueberries, raspberries, and kiwi)
• 1 lime, zested and juiced
• 2 tbsp powdered sugar
• 5 to 8 leaves of basil, julienned

In a bowl, combie the lime juice, zest, and sugar. Pour over the fruit. Toss lightly. Sprinkle with basil. Serves 4.

Chicken Caesar Salad

Tags

anchovy, caesar, chicken, dressing, easy, garlic, quick, salad

I love a good Caesar salad. It is simple, savory, and delicious. Plus it is super easy to make. I am a hard core believer in homemade salad dressing. Bottled Caesar is disgusting compared to homemade and this one is so simple there is no reason not to make it.

Chicken Caesar Salad

• Cooked chicken (I use leftover rotisserie chicken)
• Croutons
• Parmesan shavings
• Lettuce
• 2 garlic cloves
• 4 anchovy fillets
• 2 egg yolks
• Salt and pepper to taste (I don’t use salt because the fish is salty enough)
• 1 tbsp whole grain mustard
• 2 tbsp lemon juice
• 3 tbsp olive oil

Get out a small bowl in which to combine your dressing ingredients. On a cutting board, finely chop the garlic and anchovies together until they make a paste. Add to the bowl. Add the egg yolks and mix together well. Add the mustard and lemon juice. Stir again. Add the olive oil and whisk vigorously, until the dressing looks creamy.

In a bowl, add lettuce, chicken, croutons, and Parm shavings. Top with desired amount of dressing.

Jalapeno Dressing

Tags

dressing, gluten free, jalapeno, Mexican, salad, spicy, vegetarian

This dressing is really good. Tangy and spicy without being overwhelming. I like to use it as a dipping sauce for a southwestern style wrap or salad. It would also be good for dipping chicken tenders or southwestern style egg rolls. In other words, it’s awesome.

Jalapeno Dressing (loosely based on this recipe)

• 5 cloves garlic
• 2 jalapenos with seeds and membranes removed
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper
• 1 tsp Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup mild onion, chopped

Toss all the ingredients into a food processor and blitz until smooth. Makes about 1 cup of dressing.

Sugar Snap Salad with Miso Dressing

Tags

Asian, dressing, food, ginger, light, miso, salad, sugar snap peas, vegetarian

I was first introduced to miso on my trip to Japan. I love it’s salty complexity, especially when paired with gingery sweetness. The dressing on these vegetables is phenomenal. If you don’t think the veggies sound good (you are a weirdo), skip them and just try the dressing. It’s my new favorite! One small note- if you make this recipe, be sure to eat it all in one day. It doesn’t keep well. If you can’t eat it all, just halve the recipe.

Sugar Snap Salad with Miso Dressing (from The Smitten Kitchen Cookbook)

The Salad:

• 1/2 lb sugar snap peas
• 1/2 pound Napa cabbage, cut into thin ribbons (about 3 cups)
• 4 large radishes, quartered and thinly sliced
• 3 large scallions, thinly sliced
• 3 tbsp sesame seeds, toasted

The Dressing:

• 1 tbsp minced fresh ginger
• 1 large clove of garlic, minced
• 2 tbsp yellow or white miso
• 2 tbsp tahini
• 1 tbsp honey
• 1/4 cup rice vinegar
• 2 tbsp toasted sesame seed oil
• 2 tbsp olive oil

Bring a large pot of salted water to a boil and prepare a small ice-water bath. Boil the peas for about two minutes, until barely cooked and still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. One they are cooled, drain and pat dry. Trim ends and slice on bias into thin strips. Toss into a bowl with cabbage, radishes, scallions and 1 tbsp sesame seeds.

In a blender, combine all the dressing ingredients. Blitz until smooth. Taste and adjust seasonings as needed. Don’t add extra honey as the peas will add sweetness.

Toss the salad with the dressing and sprinkle with remaining sesame seeds. Serves 4 to 6.

Sorrel and Strawberry Salad with Pistachio Dressing

Tags

dressing, gluten free, pistachio, salad, sorrel, strawberry, vegetarian

Sorrel is an freshly tart little green perfect for spring. I love it with strawberries especially. Whatever salad you make with your sorrel, be sure not to overwhelm it with toppings. The flavor is to be enjoyed not ignored like boring iceburg.

Sorrel and Strawberry Salad with Pistachio Dressing

• 1 to 2 cups sorrel leaves
• 6 strawberries, washed and sliced
• 1/8 cup feta cheese
• 1/4 cup shelled pistachio nuts, plus more for garnish
• 1 garlic clove, peeled and roughly chopped
• 1/2 lemon, juiced
• 1/2 teaspoon hot sauce, optional
• About 1/4 cup hot water
• Salt and pepper to taste
• 1/4 cup canola oil
• Splash good extra-virgin olive oil, for dressing

Purée the dressing ingredients in a blender until smooth. Place greens, strawberries, and feta on a plate. Top with pistachio dressing. Enjoy!!

Olive Tapenade

Tags

appetizer, dressing, food, Italian, olive, sandwich, tapenade

I made this lovely little tapenade for the Spicy Italian Sandwich that I posted a few days ago. Even though I used it as a sort of relish, it would also be good as a dip with pita chips. Plus, it keeps a while in the fridge! So you can use this again and again to liven up those cold cut sandwiches.

One Year Ago: Tilapia with Tomatillos

Olive Tapenade

• 1/2 pound pitted mixed olives, drained well
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tbsp capers
• 2 to 3 fresh basil leaves
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp extra-virgin olive oil

Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Warm Roasted Red Onion Salad with Spicy Pecan Pickle Dressing

Tags

dressing, gluten free, onion, pecan, rocket, salad, vegetarian

Nothing is better than a good salad. The greens and onions are a nice spicy/sweet combo. The flavors are simple yet delightful. This is one of the best salad I have eaten in a while. You really should try it!

Warm Roasted Red Onion Salad with Spicy Pecan Pickle Dressing

The Salad:

• 2 medium red onions
• 2 tsp olive oil
• salt and black pepper
• rocket/watercress or mixed leaves
• a handful of coriander/parsley leaves
• some crumbled feta

The Pecan Pickle Dressing:

• 15 pecans halves
• Red pepper flakes to taste/li>
• 1/2 garlic clove, peeled and crushed
• 3 tsp balsamic vinegar
• 1 + 1/2 tsp olive oil

Preheat the oven to 400 F. Peel the onions and cut off the tops and bottoms. Slice each onion into two or three thick sliced. Place on a cookie sheet lined with parchment paper. Brush with olive oil, season with salt and black pepper, and roast for about 20 minutes, until cooked and golden-brown on top. Set aside to cool slightly.

While the onions are cooking, combine all the ingredients listed for the pecan pickle salad. I actually made mine about two hours before I started the onions because the pickles get better with age.

To serve, combine the rocket with most of the herbs in two bowls. Top evenly with the onion slices, the walnut pickles and their juices, the feta, and the remaining herbs. Serves 2.

Tuna and Cannellini Bean Salad

Tags

beans, cannellini, dressing, food, healthy, olives, salad, tuna

Last week was spent in Charleston SC gorging on all varieties of Southern goodness, none of which are good for your waistline (more about these in future posts). Monday morning means getting back to the grind- laundry, dirty dishes, multiple appointments, and the gym. After all that sweating, I needed a hearty but low cal lunch. Two of the best tasting “health foods” are tuna and beans. Full of fiber, good fats, and plenty of nutrients, these two pack a serious punch without bloating you.

Tuna and Cannellini Bean Salad

• 1 can of water packed tuna, drained
• 1/2 can cannellini beans, drained and rinsed
• 12 kalamata olives, halved
• Salad greens
• 3 thin slices of a sweet onion, broken into rings

Creamy Stone-ground Mustard Dressing

• 2 tbsp stone ground mustard
• 2 tsp mayonnaise
• 2 tsp red wine vinegar
• 1/2 tsp honey
• Salt and pepper to taste
• Water (if you want a thinner dressing)

In a large bowl, place the washed salad greens. Top with the tuna, beans, olives, and onion rings. Whisk together dressing ingredients and spoon over salad. Serves 2 (I was a pig and ate the whole thing).

Honey Balsamic Vinaigrette

Tags

balsamic, dressing, honey, salad, summer, vinaigrette

My lettuce crop is out of control. I eat salads twice a day but I still am covered up in lettuce. What a wonderful burden it is! Without a tasty dressing, salad can get boring. This dressing is great but it’s color is not so gorgeous. No matter, it is worth it. I encourage you to try it!

Honey Balsamic Vinaigrette (thanks to the Orange Bee!)

 

1/2 cup Balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp. pepper
1 cup olive oil

 

Place all ingredients in a blender and puree until desired consistency.