August 10th, 2011 § 0 comments § permalink
Makes 1 cup
Ingredients
3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper
Directions
Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.
August 10th, 2011 § 0 comments § permalink
Serves 6
Ingredients
4 cups mesclun mix
1 medium carrot, grated
1 cup cherry tomatoes, halved
¼ cup pumpkin seeds
Sweet Onion Vinaigrette (recipe follows)
Directions
In a large bowl toss together all the vegetables and dress to desired moisture content with the onion vinaigrette.
Sweet Onion Vinaigrette
Makes 1 cup
Ingredients
3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper
Directions
Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.
August 2nd, 2011 § 0 comments § permalink
Makes 2 cups dressing
Ingredients
¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)
Directions
In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.
*Recipe property of Polo Dobkins
August 2nd, 2011 § 0 comments § permalink
Serves 4
Ingredients
8-12 heirloom tomatoes, various varieties
8-12 pieces seedless watermelon sliced ½ inch thick and in wedges
2 cups feta cheese, sliced in sticks or wedges
12 fresh basil leaves, chifonade
White balsamic vinaigrette (recipe follows)
Baby arugula (garnish)
Directions
On individual serving plates create a stacked salad using the heirloom tomatoes, watermelon and feta. Sprinkle basil chifonade all over and drizzle the white balsamic vinaigrette over the top Garnish with baby arugula.
White Balsamic Vinaigrette
Makes 2 cups dressing
Ingredients
¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)
Directions
In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.
*Recipes property of Polo Dobkins
June 26th, 2011 § 0 comments § permalink
Makes 1 cup
Ingredients
2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper
Directions
In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.
June 10th, 2011 § 0 comments § permalink
Serves 6
1 cup red cabbage, shredded
½ cup carrots, grated
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 cup sliced radishes
1 cup baby greens
1 red chili pepper (fresh) and chopped
2 cups cannellini beans
¼ cup champagne vinegar
Juice and zest of one lemon
¼ cup olive oil
1 tablespoon basil sauce or pesto
1 teaspoon salt
Place all vegetable sin a big salad bowl. Whisk together remaining ingredients (dressing) until smooth and toss over salad.
May 4th, 2011 § 0 comments § permalink
4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette
Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.
½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper
In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.
Recipe Property of Peter Berley
April 27th, 2011 § 0 comments § permalink
Serves 6
3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice
Salt/pepper
In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.
November 19th, 2010 § 0 comments § permalink
Serves 8
1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil (neutral flavor oil)
1 teaspoon fresh thyme leaves, chopped fine
1 tablespoon fresh basil leaves, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
8 cups (about ½ pound) mesclun (mixed baby greens)
Freshly ground pepper
In a large mixing bowl, whisk together shallot, white wine, lemon juice and 1 teaspoon salt. Slowly stream in oils until vinaigrette is emulsified. Add herbs and greens and mix well until vinaigrette coats all the leaves. Season to taste with salt and freshly ground pepper. Serve immediately.