It seems like most green salads, these days, are filled with all kinds of non-vegetable goodies. In this case, instead of tomatoes, or sugar snap peas, celery and carrots, this one has crumbles of blue cheese, peppered walnuts, some orange slices, and it’s tossed in a sweet honey and apple cider vinegar dressing.

A few weeks ago I needed to take a salad to a church event (a ladies luncheon). Most everyone brought a salad, a couple made dessert. I went through all kinds of salad recipes looking for one that interested me. Finally found one in a relatively newer cookbook I have called From Terra’s Table, featuring recipes from the author’s restaurant and some other San Diego restaurateurs. But I changed it all around. It called for arugula and radicchio. I couldn’t find the radicchio, so had to substitute greens that contained some radicchio and colorful red greenery. The recipe called for walnuts that were coated in a spice egg white mixture and baked. I decided to make my favorite Peppered Pecans, but instead of pecans (the way I usually make it) I used walnuts instead. I had mostly walnut oil for the dressing, but not enough to make this, so had to substitute hazelnut oil for part of it. I had some good Humboldt Fog blue which I did crumble in the salad, and just because I had a nice, big juicy orange in my kitchen, I decided to add that as well.

Hence, this recipe is not true (much) to the original recipe. I altered the dressing a little bit. I altered the greens. And I made different nuts. So, really, it’s almost a new recipe. I’m sorry my photo isn’t better above – I used my cell phone at the event and didn’t have the best light.

What’s GOOD: I really liked the dressing, but it is on the sweet side. I also enjoyed the orange in this, and the texture from the peppered pecans for sure. I used less of the blue cheese since I think blue can overpower a salad. I’d have liked some sturdier greens in this (maybe some Romaine, but not a lot) because those multi-colored greens are so very tender. I’ve changed that in the recipe below, but you can use your own judgment when you make it yourself. It’s very pretty – especially with the orange slices visible.

What’s NOT: nothing really, other than you do have to prepare the walnuts, the dressing, and at the last minute toss it all and peel & slice the orange. Not something I’d make for a weeknight dinner, but great to take to someone else’s home if this is all you’re making.

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Oh gosh, this salad is just SO good. I think I could eat this every other night for the rest of my life and not get tired of it. Does that tell you anything? Like – – you need to make this? It’s that good!

So what is this stuff? It’s mostly Napa cabbage cut into narrow shreds, a whole bunch of radishes, some snow peas (or sugar snap, because that’s what I had on hand), some green onions and toasted almonds. All that cloaked in a really delicious mayo-based dressing that’s sweet with a little bit of sugar, sour with a bit of white wine vinegar (I used white balsamic), and flavored with ground ginger, a bit of cayenne, a garlic clove and just a smidgen of toasted sesame oil and soy sauce. Then you add a cup of mayo. The salad part can be made ahead; so can the dressing; then you just combine them before serving, although you don’t use all the dressing. The salad is best served immediately, or within a few hours. The next day the cabbage is somewhat wilted, but the salad is still edible. Not at its peak, but still tasty. I don’t eat left over green salad cuz the green leaves just get limp – and to me they’re inedible. This cabbage salad was nowhere near that, so it IS definitely edible one day later.

The CRUNCH? It comes from the cabbage, the radishes, the peas and even the toasted almonds. All of it is crunchy. The origin of this recipe is Sunset Magazine. A month or two ago the magazine did a 25-year retrospective of their favorite recipes. This recipe – THIS ONE – was the #1 nominated recipe (from both readers and editors). More reason to make it. Again and again and again.

What makes it special? I’d say it’s the salad dressing. It has just a hint of Asian flavor (from the soy sauce and toasted sesame oil) but it’s very subtle. Truly, it is subtle. And I particularly liked the hint of sweet in it too. And the faint hint of heat from the cayenne. And it’s probably from the variety of veggies. The combo is just different. I don’t know who came up with this recipe, but I tip my hat to her/him.

What’s GOOD: absolutely everything. Love-love-love this salad. It’s going to go onto my favs list if that’s any indication of just how good it is.
What’s NOT: Nothing, other than the time required to slice and shred the veggies. But worth it, for sure.

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The other night I made the best salad. I can’t say that on any ordinary evening I feel my green salads are exceptional. They’re GOOD, but not exceptional. And usually they’re good because I make my own salad dressings. This one, though, was about the salad itself, and it was likely enhanced because of the dressing. I’ll tell you about what was in it down below. . . it’s not like I could even come up with a recipe, exactly. But I will tell you what I put in this one.

The dressing, though, is what I’m mostly telling you about today. But first, I want to talk a bit about vinegar. If you read any of the foodie magazines, you’ve likely read somewhere about the sad state of apple cider vinegar in our country. Most of the stuff we buy at the grocery store (Heinz included) is just the straight white vinegar with a little bit of brownish coloring in it. It’s not cider vinegar at all.

According to Wikipedia, apple cider vinegar a type of vinegar [that is supposed to be] made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.

If you’re lucky enough to find apple cider vinegar that comes from some local farms, all the better, but on a bulk note, I generally buy Bragg Apple Cider Vinegar. According to their website,

“Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. . . Bragg Organic Raw Apple Cider Vinegar is made from delicious, healthy, organically grown apples.”

At upscale markets you can sometimes find lovely winery-produced wine vinegar and at organic farms (particularly apple orchards, I’d guess) you may be able to buy apple cider vinegar. Since I see that rarely, as I mentioned, I buy Bragg Apple Cider Vinegar Organic Raw — 32 fl oz – sometimes even at my regular grocery store. I prefer to buy the unfiltered that contains the “mother,” a clump of yeasty, spongy stuff that you’ll sometimes find in the bottom of a bottle of vinegar (only the apple cider type).

Back to this dressing, though . . . I went to my most recent salad dressing cookbook I bought last year, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. By Michele Anna Jordan. I leafed through, looking at every recipe. I’ve added one of her recipes in this book to my regular rotation, the Molasses Honey Vinaigrette. And I settled on this one to try something different. I did make two tiny changes – I used apple juice concentrate mixed with a little water (so it may have been slightly more concentrated than her recipe; and after tasting the dressing, I decided it was just a tad too acidic, so I added another T. of oil.

According to the author, she prefers to use this dressing on a cabbage slaw or on a chicken or duck salad. (I used it on a green salad!) She offers 4 variations on the recipe below – I have included them in the recipe below, although I haven’t tried any of these variations. A spicy version: adding 2 T. apricot, kumquat or fig jam and  3-4 garlic cloves (wow, 3-4?). Another variation has 1/2 cup pureed fresh mango in it and cilantro. A 3rd one adds 2 T. hot pepper jam, like jalapeno jelly; yet a 4th adds 1-2 tsp. chipotle chile powder and a T. of crème fraiche.

So, the mixture is combined in a glass jar, or as I did, in my handy-dandy Chef’n Emulstir 2.0, Salad Dressing Mixer. It was a gift for Christmas, and I will say, I use it a lot. After I make a salad dressing, of course, it resides in the refrigerator. Depending on what kind of oil I’ve used, it may be really firm (as in EVOO) and a bit thinner if I’ve used canola oil. I take the Chef’n Emulstir out of the refrigerator when I start fixing dinner, so that by the time I’m ready to toss the salad, it’s warmed up and will pour out of the spout and doesn’t clump on the salad. First, though, you grab the jar and flex the green handle thingy, which rotates inside the bottle, hence stirring it up well – emulsifying it as best I can.

The SALAD, then . . . for a salad to serve 3 people (we had a houseguest, our friend Joe Casali, of the Italian mushroom story) I used about 1 1/2 cups of Romaine, about 3/4 cup of arugula that I chopped up coarsely, 1-2 leaves of red leaf lettuce, 1/4 cup chopped-up sugar snap peas, about 1/2 cup chopped celery, mostly inner pieces, 1 medium tomato, chopped up in fairly small pieces, about 3 tablespoons of Feta cheese, crumbled, 2 T. toasted almonds, a few dried cranberries (craisins), a few pepitas, and lastly after dressing and plating the salads, I added 2 slices of avocado on each one.

What’s GOOD: I liked this dressing a lot. I have just enough for another salad. The author says to use up all the dressing in one go, but I didn’t do that. I’ll add an addendum here if I find the dressing doesn’t taste great at the 2nd iteration.
What’s NOT: nothing that I can think of. All dressings are best the day they’re made, but that doesn’t keep me from making larger quantities. Nothing in dressings can really spoil except with very long term storage (the oil could turn rancid, but that’s a long shot).

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Since you probably already know that I make 99% of my own salad dressings, it’s no surprise I’ve made yet another one from that new cookbook. This one an Italian style.

We had a big group on our boat for dinner, mostly family, but also friends. I really don’t cook on the boat – the galley is so small, the equipment is minimal and the oven either works on high or low – nothing in between, and the tiny grill won’t cook enough for more than 4 people. Cooking on the boat isn’t fun for me, so I went to a local San Diego restaurant chain, Filippi’s, and got a big tray of ricotta lasagna with meat sauce. On the several occasions when I have ordered lasagna from them, I request their marinara sauce, but this time I decided to try the meat sauce. I could have ordered their green salad, but salad is such a no-brainer, I decided to just make a dressing and Dave bought a big bag of lettuce stuff. Very simple. The lasagna was the star of the meal anyway.

The recipe came from that new cookbook I’m in love with – Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. This time I chose a dressing that was mostly a tart vinegar-based one, since that’s what we generally get when we order green salad in an Italian restaurant, right? This one has a red wine vinegar base, and all I can tell you is that the dressing will only be as good as the quality of the red wine vinegar. I chose one I had in my pantry that was fairly mild – it had a thin quality to it, so my dressing didn’t turn out very ruby colored. If I had used some of the very dark vinegar, I’m sure it would be reddish in color and it would have a more intense red wine taste too. The recipe doesn’t call for using a blender (just a jar, combine and shake), but I wanted the shallots to be really finely minced, so I did use a blender for that and the garlic. Besides, when you do it in a blender, it will emulsify much better

The photo shows the dressing when it was 2 days old, and it hadn’t separated, so the blender did good work for me! I made the dressing according to the recipe (shallot, garlic, vinegar, salt, EVOO, pepper and Italian herbs – oregano and thyme). Then I tasted it. The balance of oil to vinegar was mostly okay, but it was more acidic than I wanted. Adding a tetch more oil didn’t do it, so I chose to add about a tablespoon of sugar. Definitely not something most people would want to do with an Italian dressing, but I liked it MUCH better that way. If you decide to make this, it’s your choice whether to add the sugar or not. I’ve made it optional in the adapted recipe below. Definitely it’s not authentic.

The base recipe doesn’t include lemon juice, garlic or herbs, and the author includes 2 variations: (1) this one, and (2) a richer one with anchovy paste and lemon juice. I did a little combination – since I like lemon juice and had some fresh squeezed in the refrigerator anyway, plus the garlic. Didn’t add the anchovy paste as our 6-year old grandson would be there, and although he’s very adventurous about food, I thought the anchovy might be a turn-off for him. Next time I might try it.

What’s GOOD: great, basic Italian dressing. Liked the addition of the sugar, though it’s not authentic. A real Italian might berate you if they figure it out! Keeps for at least a week.
What’s NOT: nothing at all.

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If you like ranch dressing, you might enjoy this change of pace – it’s still the mixture of sour cream and mayo, but instead of the herby mixture from the packet, you add some of Penzey’s peppercorn salad dressing base that’s all about black pepper.

In my youth, I can recall watching my father piston the pepper shaker that lived on a little lazy susan in the center of our kitchen table. He shook that pepper onto everything, but the most noticeable was on top of his over-easy eggs that were nestled just-so on a piece of toast, and he would use his knife and fork to completely mince the egg. He didn’t like egg white particularly, so if he chopped and chopped, the yolk and white were all mixed up and it was palatable that way. But then he’d start in with the pepper shaker. I couldn’t imagine how anyone could eat an egg with so much pepper on it. But then, I had a naïve palate, as most children do. As I’ve aged I seem to like more and more pepper (thanks, Dad!). So much so that my DH has even asked me to not put so much on his food, since I generally add extra on servings.     I’m very limited with the salt – I’m super sensitive to overly salted foods, so I under-salt things. But pepper, oh that’s another thing altogether!

A few weeks ago my friend Cherrie and I, after a cooking class in San Diego, made a quick trip to the new Penzey’s store in Hillcrest. It took no time to get there from our class site in Pacific Beach, and we shopped for about half an hour. I was out of several things, actually. I bought some Vietnamese cinnamon, ample ground coriander, garam masala, Sarawak white peppercorns, new nutmeg pods (my aging whole nutmegs were at least 15 years old and even though some have said they should be fine, I only had two left, so I tossed them and bought new) and a bottle of the creamy peppercorn dressing base.

And I also bought a cellophane bag of extra bold peppercorns. I’d never heard of extra bold peppercorns, but since I have this addiction thing, then I’ll likely like it. It’s still in the bag as I write this, and I’ll need to put it in a pepper grinder (I’ll have to buy another one since I don’t have one that I’m not already using).

Picture at left shows the extra bold peppercorns.

It took no time whatsoever to make the dressing – the dressing base (which contains other stuff (sugar, salt, garlic, thyme and parsley) reconstitutes in water for a few minutes, then gets mixed with 1/2 cup of mayo and 1/2 cup of sour cream. I used a whisk (photo at top) because I wanted the mayo and sour cream to be fully mixed. Without using the whisk there were just a few little globs of either the sour cream or mayo – not sure which.

What’s GOOD: loved the ranch dressing style, but particularly liked the peppercorn taste. My DH just LOVED it. I mean he really loved it. He asked about it – what was it, where did it come from, had I made it, do we have more . . . yes, we have more. I’ll be making it again when I’m weary of all of the other salad dressing rotations I make.

What’s NOT: gee, nothing. It’s cinchy easy to make. It should keep for awhile too.

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Have blender? An orange?  A lemon? With regular pantry items you can make this succulent salad dressing. Add some kind of fruit to a green salad and you’re all set. Particularly nice are fresh chunks of mango and pomegranate seeds.

Before I tell you about the dressing, won’t you just look at that cute little pitcher in the photo? It belonged to Dave’s mother. It’s the finest of crystal – ultra thin glass, and notice that the top handle doesn’t connect. It must be held very carefully or small fingers will slip right through the gap. But it’s so pretty and I love to use it. (Usually for cream when we serve coffee to guests – although it doesn’t hold much.)

This recipe came from Vita-mix, the manufacturer of my new powerful blender. I made it right after I got the blender, and then when we attended a cooking class for the Vita-mix, the demonstrators did this dressing as well. I’ve made it twice now, and have some in the refrigerator as I write this. It needs to be used in tonight’s dinner for sure since it’s been 3 days . . . this dressing will keep for 4 only.

The only tedious thing about making it is peeling and seeding the orange and lemon, the seeding particularly. Our home grown lemons have ample seeds of various sizes! But it’s worth it. Your blender needs to have some power in it otherwise it won’t grind up all the citrus membranes. But they’re good for you, and they give the dressing some viciousness. Just be careful when you make it – the oil has to be drizzled in through the removable cap in the lid – and it splatters – so just be aware!

What’s GOOD: the citrus taste – the dressing has just a hint of bitter, but also sweet from the honey. Goes best with a fruit-enhanced salad, I think. It’s best without a lot of vegetables added – mostly greens.
What’s NOT: nothing except that it doesn’t keep for more than 4 days.

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Need a really quick, easy and healthy slaw for summer? You could eat this any time of year, but it’s perfect for summer entertaining. It starts with the pre-cut packaged broccoli slaw from the grocery store. The rest is cinchy easy. The apple and pecans are what make this – well, maybe the curry powder added to the dressing also gives it an interesting twist.

It’s not often that I use a prepackaged anything, yet I know the package of broccoli slaw at the grocery store is probably quite healthy. It’s nothing but broccoli STEMS and carrots, I think. You could make your own if you have sufficient broccoli stems and carrots on hand. The mixture is tossed with a yogurt/mayo dressing which has the addition of some curry powder (I used a medium – meaning hot – heat level in mine and liked it a lot). The dressing is nothing but equal quantities of yogurt and mayo (and you could probably use nonfat or low fat of either or both), honey, rice vinegar, pepper and curry powder. Easy.

If you have some red cabbage on hand, add that to the salad mixture – my store bought package didn’t have it included. You do have to cut up a tart apple into julienne pieces – I peeled a green Granny Smith, cut off the domes on all 4 sides of the apple, put it through my alligator slicer and it made short julienne. That was really, really easy to do. Then I added pecans.

The nice thing about this is that it keeps for days. I made this the day of a summer dinner party we were having, and it was still wonderful 4 days later. As I’m writing this, we’re going to someone else’s home today for a barbecue and I’m going to use the 2nd package of broccoli slaw and just add another apple and more dressing to what I have left over from the first batch. The recipe came from Lydia over at The Perfect Pantry, a blog I’ve been reading for years and years.

What’s GOOD: the crunch for sure – of everything, including the pecans. The apple and pecans make this salad (to me anyway) and the dressing is very light. It’s got to be very healthy as well!
What’s NOT: gee whiz, nothing at all. It’s easy to make and great for a crowd.

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A happy camper am I. Could that be a song? Camping isn’t required to make or serve this delicious salad dressing.

Scanning through my new favorite salad dressing book (I think I’ve made 3 or 4 of them from this book in the last 3 weeks) Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad, this one is a winner for sure. You don’t need a blender, just a wide-mouthed sealing type jar. It starts with a little bit of molasses and honey. I warmed them in the microwave since they were both viscous, for sure. Then I added in the other ingredients – sherry vinegar, minced shallot, salt and extra virgin olive oil. Chopped pecans are also in the ingredient list. Easy peasy. Shake it up and set aside.

With each and every recipe the author, Michelle Anna Jordan, recommends what kind(s) of salads each dressing – in her opinion – are best for. In this case she suggested a cold sweet potato salad and a root vegetable salad. Well, I thought it would be really good with a rougher lettuce salad – by rougher I mean some cabbage, even head lettuce, Romaine, but not the softer tender greens so much. I had some Savoy cabbage, celery and did mix in some arugula, Romaine and head lettuce. As I write this, I’m going to make this salad again – I still have some of the roasted figs left over. So tomorrow I’ll give you a little overview of the salad itself. I didn’t make the dressing with the pecans – we were going to a family dinner where there is a nut allergy, so I left them out, but when I make the salad this time I’ll add in pecans. Pecans are one of the few nuts that don’t seem to absorb dressing (and get soggy). Perhaps if I were making this to keep around for awhile I’d just keep the nuts out and toss them in when I toss the salad.

The recipe indicates the dressing will keep for up to 3 days. I don’t know why it wouldn’t be good for a week for sure, but that’s just my opinion. I haven’t tested the theory as the dressing was used up in just 4 days at my house.

What’s GOOD: it’s sweet and sour all at the same time. If you taste it alone, it has just a bit of an acid twang, but once mixed with a salad, it seemed perfect to me. I could pick out the sherry vinegar in it – I liked it. You can also add a bit more oil or honey, etc. to suit your own palate. It doesn’t have to be made in a blender – there isn’t anything in this dressing to emulsify it (like mustard or dairy), so it’s just fine made in a glass jar. I don’t believe I’ve ever made a salad dressing with molasses before, and I was little timid about that – wondering how it would taste! It really is delicious.
What’s NOT: nothing that I can think of. I’ll be making this dressing again for sure.

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No, this isn’t a Caesar dressing . . . it’s a simple vinaigrette but with an egg yolk added in to give it heft, unctuousness and to emulsify the dressing so it “holds.”

I’m on a tear, as the saying goes, trying new recipes for salad dressings from the new book I bought, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. So far, I’m loving this cookbook, only because it contains a whole bunch of new dressings with just one or two little things that make each one different. Love that! In this one it’s the egg and 2 T. of heavy cream. Not a lot, when you divide that up amongst several salad servings. I put it on a hearty green salad. The author suggests serving it on a leek salad, or a frisee salad with a poached egg on it, a grilled tuna salad, salad Nicoise or a grilled salmon salad.

Some people are fearful of raw egg – if so, you may not want to make this. Or, buy the pasteurized eggs that can be found in some stores. Or easier yet, take a look at this blog post about how to do it yourself. You merely have to get the egg to 138° in order to make it safe.

This dressing does require a bit of wrist action – you do have to whisk in the egg, the heavy cream, then the oil and vinegar (or lemon juice). Other than that, it’s cinchy easy to make. Get all the ingredients out and at-the-ready before you start and it comes together in a jiffy. I’ll be making this one again.

What’s GOOD: the smooth silkiness, the richness of it. Pretty color too. Delicious.

What’s NOT: nothing at all.

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A happy camper am I when I find a new citrusy salad dressing recipe. EVOO, lemon juice, shallots, garlic, a little tiny bit of crème fraiche and chives. Delish.

I must say that amazon does a great job of letting me know when a new cookbook comes out that fits the kind of home-cook profile I must have on their background servers. They send me emails at least once a day about something, but when this one popped up, and I read the author’s name (I own several of her cookbooks), I jumped on it immediately. Michele Anna Jordan lives and works in the Sonoma area. She’s a writer, has been a caterer in the past, does a radio show and develops recipes, obviously!

If you’ve read my blog for any length of time, you know that I make all of my own salad dressings. It’s a rare day that I’ll use a bottled dressing, and that’s only if I’m desperate for time. So with this new cookbook in hand, Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad, I flipped through the first section on sort-of standard vinaigrettes and this one spoke to me.

Citronette. What IS that, exactly? It must be French, and I couldn’t find a true definition online, but I did find that it differs from a vinaigrette in 2 ways: (1) it uses lemon juice instead of vinegar (that’s the citron- part of the word); and (2) it’s unstable, meaning it doesn’t make an emulsion. It probably could since it has crème fraiche in it, but for this, you want a more clear dressing. Even with the dairy in it, it’s not a cream-style dressing.

Probably because of the crème fraiche in it. This one isn’t made in a blender or food processor – although I suppose you could, but then it wouldn’t be a citronette, you see (read above paragraph). Jordan just says combine the ingredients, in order, in a glass jar. The shallots, garlic, salt, lemon zest and lemon juice are allowed to mingle a bit before you add the oil – likely that draws out the flavors from the shallot and garlic. Then you add the crème fraiche, olive oil, pepper and shake vigorously.

Normally (and Jordan recommends) using this on a green type salad, but I had some lovely little cherry tomatoes and fresh basil and this dressing just seemed to call to a combination. Jordan does recommend using it within 2 days. Hope I can do that. It doesn’t make a huge quantity, so you should be able to use it up before it’s over the hill.

And here’s what I did with the remainder – I tossed it on freshly cooked Blue Lake green beans, and then sprinkled the top with my Peppered Pecans. Loved the taste – particularly all the garlic. This dressing is very garlicky, just so you know . . .I used 2 cloves of garlic, and by day 2 the garlic was very pronounced. If you aren’t a garlic lover, you might want to keep the garlic to just 1 clove.

What’s GOOD: the FRESH taste of it, but obviously that’s because of the freshly squeezed lemon juice. It has a lovely clean taste. Lots of flavor from the shallots and garlic. It would be delish on a green salad. Jordan recommends a salad with red onion, blue cheese crumbles, chickpeas, pasta salad, or over grilled fish. That last sounds wonderful.
What’s NOT: well, it’s a bit fussy, but really it’s only the shallots, garlic and chives that require fine mincing. Otherwise it’s simple.

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