Salads recepies

                                          Salad recepies

                     Basic Vinaigrette Recipe
                         Sauce vinaigrette

For 1/2 cup

Ingredients

• 2 tablespoons vinegar
• 2 pinches of salt
• 1 pinch of pepper
• 6 tablespoons oil

Directions

In a bowl, mix the salt and pepper into the vinegar. Using a whisk, beat in the oil.This makes about 1/2 cup of dressing. For me, that's enough for 8 salads, but you may prefer your salad more or less dressed.

Tips and Variations

• Always stir any seasonings into the vinegar before combining with the oil. Salt, for example will not blend into your vinaigrette recipes after you have mixed them.
• If you don't want to whisk, then shake. I put the ingredients in a jar or bottle and shake away. This is convenient because you can save any leftovers in the refrigerator in the same jar. Normally you can safely keep your vinaigrette for a week. Some salad dressing mixers are so pretty, you'll be happy to put them on the table.
• The classic proportions of vinegar to oil is about one to three.
• For the vinegar: use red wine vinegar, white wine vinegar, champagne vinegar (a current favorite of mine), raspberry vinegar, balsamic vinegar, tarragon vinegar - I could go on - you get the idea. You could also substitute lemon juice or another citrus juice for the vinegar (not sure you can call it a vinaigrette though!)
• For the oil: use safflower oil, canola oil, olive oil, walnut oil (use this and other nut oils in small quantities, perhaps about a fourth of all the oil in the recipe, otherwise they can be too strong).
• Add your choice of seasonings: chopped garlic, chopped shallots, chopped fresh herbs (basil, tarragon, chives are all popular ingredients), various spices (try cumin or a dash of cayenne), a pinch of sugar or a teaspoon of honey, mustard (1 teaspoon for a half cup of dressing is about right).
• For a low-cal version, substitute water for part of the oil, or you can replace the oil entirely with non-fat yogurt if you are feeling really ascetic.
• Think about the ingredients of your salad. This is supposed to be fun, like creating your own work of art. How can you best complement your salad ingredients with a vinaigrette? Keep it simple and you won't fail.

                    Raspberry Vinaigrette
                 Vinaigrette à la framboise

Makes 1/2 cup

Ingredients

• 2 tablespoon raspberry vinegar
• 1 tablespoon honey
• pinch of salt
• pinch of pepper
• 6 tablespoons olive oil

Directions

In a bowl, stir together the vinegar, honey, salt and pepper. Whisk in the olive oil (or shake together in a jar).

                  Salade tomates mozzarella basilic

Makes 4 servings

Ingredients

• 4 medium to large, vine ripened, peak of the season, very flavorful tomatoes
• 8 ounces fresh mozzarella cheese
• 20 basil leaves
• 1/4 cup olive oil
• salt and pepper

Directions

1. Slice the tomatoes in 1/4 slices. Do the same with the cheese.
2. On a serving platter, layer the tomatoes and the cheese in an attractive manner.
3. Stack the basil leaves, roll them up and then, using a pair of scissors, cut off strips over the serving plate evenly distributing ribbons of basil.
4. Drizzle the olive oil evenly over the salad, then sprinkle lightly with salt and pepper. Let sit for 10 minutes before serving so that the flavors have time to develop and mingle.
5. You could also dress this salad with a vinaigrette instead of the olive oil and salt and pepper.

                          Salade Tiède de Lentilles

 

Makes 4 servings

Ingredients

For the lentils:

• 1 cup small green lentils (Lentilles du Puy)
• 2 tablespoons olive oil
• 2 cloves garlic, minced or pressed
• 1 onion, finely chopped
• 2 teaspoons mixed dried herbs
• salt and pepper
• 1 cup dry white wine
• 2 cups water

For the vinaigrette:

• 1/4 cup olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon mustard
• 1 teaspoon mixed dried herbs
• salt and pepper

For the finish

• mixed salad greens
• 4 ounces fresh goat cheese

Directions

1. In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs, salt and pepper. Add wine, water and lentils and bring to a boil.
2. Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking.
3. Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mix of baby greens would be perfect) and top with crumbled goat's cheese.

                           

                Salade de roquette aux poires et roquefort
                     (Pear and Blue Cheese Salad)

 

Preparation Time: 15 minutes

Makes 6 servings

Ingredients

• 3 cups arugula or other tender greens
• 6 ounces Roquefort or other blue cheese, crumbled
• 3 pears, cored and sliced in half inch or so sections
• 3 tablespoons unsalted butter
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil

Directions

1. Arrange the arugula and blue cheese on six salad plates.
2. Melt the butter on medium heat in a saucepan just large enough to hold the pear slices in one layer. Add the pears and cook for two minutes, shaking the pan occasionally. Turn them over and cook for one more minute.
3. Remove the pears and arrange them on the salad plates.
4. Add the vinegar to the pan and return it to the heat. Simmer the vinegar for three minutes to reduce it and incorporate the flavors left in the pan. Remove from the heat and stir in the olive oil. Pour a little of the warm dressing on each of the salads and serve immediately.

                                Salade de carottes

 

Prep time: 15 min

Makes 4 to 6 servings

Ingredients

• 1 pound of carrots
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 shallot finely chopped (or substitute 2 tablespoons finely chopped red onion)

Directions

1. Peel the carrots and use a food processor to shred them.
2. In a medium sized bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed.
3. Cover and let this salad sit for an hour in the refrigerator to allow the flavors to blend.

                      

                        Salade de Haricots Blancs(Beans salad)

 

Makes 4 servings

Ingredients

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced or pressed
• 1 teaspoon dried tarragon
• 1/8 teaspoon ground nutmeg
• salt and pepper
• 2-15 ounce cans white beans, drained and rinced
• 1/4 cup parsley, finely chopped
• butter lettuce
• 4 small tomatoes, quartered

Directions

1. Prepare a vinaigrette by combining the oil, vinegar, garlic and spices in a jar and shaking well with the lid on.
2. Place the beans in a bowl or plastic container and pour on the vinaigrette. Stir in parsley.
3. At this point you can leave the salad to sit for about an hour so that the vinaigrette infuses into the beans, or if you wish, you can refrigerate it until you are ready to serve.
4. To serve, place lettuce leaves on plates, spoon beans on top, and surround with tomato slices.

                        Beet Salad
                 Salade de betteraves

Prep time: 20 min
Cook time: 7 min

Makes 4 servings

Ingredients

• 6 cups baby salad greens, washed and dried
• 6 ounces lardons or lean bacon, cut in small pieces
• 2 large beets, cooked, peeled, and diced
• 4 ounces comté cheese, diced
• 1/2 red onion, sliced thinly
• 1/4 cup walnut oil
• 1/4 cup red wine vinegar
• 1/8 teaspoon pepper
• 1/2 cup roasted walnuts

Directions

1. Distribute the salad greens on 4 plates.
2. Cook the bacon in a medium sized skillet on low medium heat just until cooked through. Remove from heat and place the bacon on paper towel to absorb any extra grease;
3. Place the bacon, beets, cheese and red onion in a salad bowl.
4. Prepare a vinaigrette with the walnut oil, vinegar, and pepper. Pour the vinaigrette on the ingredients in the bowl an toss to mix.
5. Distribute the beet mixture on top of the salad greens and top with the roasted walnuts.

                    Salade de carottes à la marocaine(Moroccon salad)

 

Preparation Time: 25 minutes
Cooking time: 15 minutes

Makes 4 servings

Ingredients

• 1 pound carrots
• 1 orange
• 1 clove garlic, finely minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro or flat leaved parsley
• 1 teaspoon ground cumin
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• pinch of cayenne pepper

Directions

1. Juice the orange. Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds. Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top. Fill the pot with just enough water to cover the carrots. Simmer the carrots on low heat for about 15 minutes. They should be just tender - not at all mushy.
2. Remove the carrots from the heat, drain off the water, and allow to cool.
3. In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, honey, salt, pepper and cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.
4. When they have cooled, mix the carrots with the dressing and serve or refrigerate.
5. This salad can be enjoyed either chilled or at room temperature.

Variations

• Add a handful of toasted pine nuts for extra crunch, or a handful of Kalamata olives for a salty contrasting flavor.
• Instead of cayenne, use 1/4 teaspoon or more of harissa paste.
• You can also make a raw version of this Moroccan carrot salad. Just skip the first part of the recipe, mix up the dressing and toss with shredded carrots. You may find you need a bit more dressing if you do it this