Aug 30, 2013
When you’re assigned the green salad for your next get-together liven things up with a home-made salad dressing. It’s easier than you think and will impress your friends and family that you made it from scratch.
Enjoy fresh greens and fall fruits with this tart and sweet salad dressing.
To assemble the salad enjoy any combination you’d like. The salad shown here features spinach, freshly shaved cheese, poached peaches and quickly pickled cucumbers.
Dec 08, 2010
As the weather starts to cool but citrus season comes around you may want to look for some fun fresh ideas for your plate when the weather outside is anything but sunny. A slice of orange can brighten up any plate but I particularly like citrus with beets. This salad feels like California with its bright mix of spinach, oranges, beets, and a sprinkle of chopped pistachios dressed in a peppery citrus and balsamic vinaigrette. Squeeze the juice from one half of a large orange and add its zest with 2 tbs of Sherry vinegar, 1 tbs good olive oil and a little honey and salt and pepper. You can top with a little extra zest and Parmesan cheese.
Oct 13, 2009
Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA
Yield: 6 Servings
* 6 small heads curly endive
* 1 large shallot
* 2 Tablespoons white wine or champagne vinegar
* 1 lemon
* 1 orange
* Pinch of salt
* 2 grapefruit
* 3/4 cup extra-virgin olive oil
* 3 avocados
Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.
Peel the shallot and dice it fine. Macerate it with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.
Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.
When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them