March 25, 2016
Makes 6 Servings For the salad: Spring mix or other salad greens, about 12 to 16 ounces Your choice of two or three vegetables, such as grape tomatoes, cucumbers, red peppers, scallions, carrots, celery For the vinaigrette: 1 tablespoon Dijon mustard 3 tablespoons vinegar 1 teaspoon sugar Pinch of salt ½ cup olive oil 1. For the salad: Wash and chop the vegetables into bite-size pieces....
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey 1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week. From chef Jeremy Nolen of Brauhaus Schmitz Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
August 18, 1991 |
Simple but elegant, that's the recipe: 1 part vinegar, 3 or 4 parts oil, salt, pepper, a dash of mustard perhaps, and you and your salad are in business. Add some garlic, a minced shallot or two, a handful of fragrant herbs, and just about any basic food - vegetable or meat - will be deliciously dressed. A garlicky vinaigrette with a dash of walnut oil transforms leftover steamed broccoli into a first-class salad. Vinaigrette seasoned with chopped capers, horseradish and dill makes cold baked potatoes into the perfect complement for hot barbecued sausages.
May 8, 2008 |
Fresh salad greens deserve equally fresh dressing. And a simple vinaigrette - a quick blend of oil and vinegar with seasonings - is the freshest and purest of them. But vinaigrette, that most basic of dressings, the perfect complement to salads, can be so much more. It can serve as a marinade or full-fledged sauce with entrees as well. At Marigold in West Philadelphia, executive chef Erin O'Shea has come up with some innovative vinaigrettes. Inspired by the flavor of smoked salmon, which led to thoughts of fried green tomatoes, O'Shea came up with a buttermilk vinaigrette that ties together those two favorite foods on the plate.
February 2, 1997 |
When I was growing up, the only time we ate beets was when we made borscht. Preparing this soup was quite a chore because the beets had to be peeled when they were raw. So beets certainly did not come to mind when we wanted a quick supper. It was in Paris that I learned to appreciate beets as a vegetable for busy-day meals. At my neighborhood market street, Rue Cler, not far from the Eiffel Tower, beets were a popular item. They were always sold cooked. When you asked for them, the vendor would gently take each one with a fork and put it in a paper bag. Most Parisians served the beets dressed with vinaigrette.
March 12, 2009
GIVING THE typical salad dressing an oil change trims calories and fat grams, but the rest of the recipe needs to be tinkered with too, if you want to maintain the original flavor. Today's honey-lime vinaigrette makes a good example. To slim it down, I slashed the amount of oil in half but stirred in more rice vinegar and fresh lime juice to pump up the taste. Next, I used a mixture of honey and Splenda to keep the dressing's sweetness while cutting calories. This recipe also makes a nice marinade for chicken.
August 12, 1992 |
On hot summer days, one of my favorite lunch or supper dishes is a cool chicken salad. I don't mean the mayonnaise-dressed chicken salad that many of us grew up with. Instead, I mix chicken with rice, beans or a combination of both, and dress the salad with vinaigrette. This kind of salad contributes healthful grains and fiber-rich beans to my diet in an enticing way. Light yet satisfying, these salads enable me to have a main course ready with little time or effort. Generally I mix each cup of diced chicken with 1 to 1 1/2 cups cooked rice or beans.
September 2, 2016 |
We in the Philadelphia area are smack in the middle of peach country - as New Jersey is the fourth-largest peach-growing state, followed directly by Pennsylvania. And, at the moment, local peaches are at the height of their season and flavor, with the fruit making its annual sweet, lush showing at farmers' markets and groceries around the region. Despite the hard freezes in April, the regional peach crop of 2016 has been described as average - which is far better than growers in winter-ravaged New England can say. With supplies of fresh peaches expected to be steady well into September - and prices reasonable - restaurants are adding them everywhere.
June 1, 1988 |
Salad dressing is as easy as one, two, three - one part vinegar, two parts flavoring and three parts oil. The measurements need not be exact, and the technique requires nothing more than a flick of the whisk. Why, then, is bottled dressing one of the most popular convenience foods in our culture? Why do we continue to pay 10 to 20 cents per portion for something that can be made at home for pennies in minutes? For most of us, it is simply lack of practice. Vinaigrette is blatantly absent from most of our recipe files, and mayonnaise is something we buy in jars rather than make by hand.
August 23, 2007
Gourmet redux We were sad to see Andros Gourmet Foods decamp from the Reading Terminal Market. But its replacement, Everyday Gourmet, is more than filling its shoes, offering prepared foods that have the robust flavor that Whole Foods often fails to deliver. Chicken salad with pistachios and citrus vinaigrette, and a colorful sweet potato salad with cilantro and maple vinaigrette are two winners. And the root-beer-glazed pork chop survives rewarming. But a vegetarian special, shown here, has the panache - a stack of hearty, herb-roasted squash, eggplant and pepper over asiago polenta, a rosemary sprig stuck in its cap.