November 13, 2019
If you buy a lot of food inevitably some vegetables will linger in the fridge, not going bad but needing to be used. This is the time to put a few of them together and make a nice crunchy salad that is substantial enough to stand on its own as lunch or light dinner with good bread. This hardly require a recipe but here are a few ideas of might go into... View Article
August 29, 2016
I would venture to say that this vinaigrette is so good that it doesn’t require a salad. Give me this dish with a crusty baguette and leave me alone and I would finish it right off the skillet, still warm and you will hardly need to rinse the skillet. As all good food tends to be, it is super simple and depends on the quality of ingredients. I was watching a food show on Netflix... View Article
June 13, 2016
This is the salad I made to go with the vegan burgers the other day so I am sharing it with you in case you were curious. The new potatoes are beautiful now and beg to be used as often as possible. Soft and buttery they hardly need anything but a shower of fresh herbs but today I dressed them in a vinaigrette. You don’t have to peel them when the peel is fine and... View Article
January 22, 2014
What can be more French than leeks in vinaigrette? We went on a wine bar tour with Paris by Mouth and tasted wines along with a few hors d’oeuvres in a couple of wine bars. The first stop was at Septime La Cave in the 11th arrendissement. It’s a small wine shop/bar opened by chef Bertrand Grebaut across the street from his restaurant Septime. You can stop by the wine bar and have a glass... View Article
August 8, 2013
Broccoli salads were not part of my cooking repertoire until recently. I don’t know why I never made them before. Maybe it is because of the mushy broccoli salads on buffet tables, I have seen too many of those. Once I started making them though I cannot seem to stop. Broccoli can make a beautiful crunchy salad that is full of flavour and family and friends seem to enjoy it. There are never any leftovers.... View Article
July 11, 2013
Here is the recipe for the potato vegetable salad that I prepared for the Diner en Blanc the other day. As far as I am concerned it’s a full meal deal but also makes a nice substantial salad to serve alongside other foods. Make it with small new potatoes cut in half or quartered and add corn, green peas, green beans, radishes, green onion, shredded radicchio and whatever else strike your fancy. I like adding... View Article
August 27, 2012
I love the irregular shape of heirloom tomatoes. They look so nice sliced on the plate or stacked with different varieties. With a good piece of grilled bread it makes a nice light lunch or a substantial first course. Here it is paired with an orange tomato (orange colour tomato) dressing. Salad dressing is easy to make but If you are not inclined to make your own you could try a a bottled dressing from... View Article
May 25, 2012
Ingredients: Red leaf lettuce Romaine lettuce, inner leaves only Pea shoots Watercress Sorrel Mint Flat leaf parsley Cilantro Fresh dill Basil Chives Radishes Shaved parmesan Directions: Gather a handful of each of the ingredients and toss gently in a bowl. Drizzle lightly with a good vinaigrette (see champagne vinaigrette below) and toss to coat the leaves but not drench them in the dressing. Sprinkle with a special salt (Fleur de Sel, Maldon salt, Sicilian Sea... View Article
April 12, 2012
Agave and crème fraiche combine to make a sweet and tangy dressing that goes particularly well with bitter greens such as arugula, endive and radicchio. I find that this dressing works best when blended with the help of an immersion blender Ingredients: 1/4 cup crème fraiche 1/4 cup agave syrup 1/4 cup apple cider vinegar 1/2 cup canola oil Directions: Combine all ingredients in a cup and blend with an immersion blender. The dressing will... View Article
April 12, 2012
Salads, especially those that include nuts and cheese, are particularly good when you add some nut oil to the dressing. Here is a dressing using hazelnut oil and some ground hazelnuts as well that give the dressing body and texture. Instead of using all hazelnut oil I divide the amount and use half vegetable oil and half hazelnut oil, for a slightly milder version of the dressing. You can however use all nut oil. Ingredients:... View Article
April 12, 2012
Classic vinaigrette made with Dijon mustard, garlic, vinegar and olive oil. Use the best ingredients you can find. Extra virgin olive oil from a reliable producer and good quality vinegar. What you put in is what you get out in flavour. Ingredients: 1 garlic clove, mashed or finely grated 2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons wine vinegar, red or white 1/2 cup olive oil, best quality extra virgin Directions: ... View Article
April 12, 2012
Here is a simple but good vinaigrette recipe made creamy with the addition of an egg yolk. If you’d prefer it without the egg just leave it out of the recipe. A tablespoon of cream can replace it if you feel better about cream than an egg. 1 egg yolk 2 teaspoons coarse grain mustard 1 clove garlic, grated 1/2 teaspoon Salt 1/4 teaspoon pepper 2 teaspoon white wine vinegar 1/2 cup olive oil To... View Article
