Sub Categories in Salad dressings and toppings

Category of: Salad dressings and toppings

Potato-Vegetable Salad with Pea Shoots and Champagne Vinaigrette

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

Shredded Cabbage with Lemon Vinaigrette

July 5, 2013

Simple yet delicious crisp salad made of shredded cabbage, chopped parsley and vinaigrette. As far as I am concerned simple is often the best, in almost everything. Instead of the usual coleslaw with mayo, why not try something light and refreshing? Toasted pumpkin seeds or chopped peanuts also enhance this salad. Of course you can elaborate, add red cabbage, shredded carrots, thinly slice onion, even apple.  Go ahead, make my day. No, just kidding, I won’t... View Article

Radicchio and Endive Salad with Gorgonzola and Honey Vinaigrette

June 25, 2013

Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves,... View Article

Homemade Mayo (aioli)

September 27, 2012

Did you know I take “requests”? Joanne was browsing throguh the Avocado Fritters recipe and asked for my recipe for homemade mayo. Well Joanne, here it is, just for you:). Mayo is one of those items that you “need” to learn how to make if you are a foodie (foodie “police” may check up on you). It’s a very simple process and if you make it in a food processor it takes no time or... View Article

Mango-Cilantro-Mint Salsa

August 11, 2012

It doesn’t always have to be tomato salsa. Here is a lovely mango salsa to add to your cooking repertoire that will brighten up the flavour of many foods. Salsa is generally associated with Mexican food (love it) but don’t limit its use to just tacos. Serve this as a condiment along with other foods, as a dip with endive spears or tortilla chips, spoon some over a salad or top a grilled baguette slice... View Article

Ribbon Salad

July 18, 2012

We are settled in our Kelowna abode for a few weeks and I am going to the local markets each day searching for beautiful produce to prepare at home. These market forays are special and I venture with anticipation to see what’s new, what’s fabulous and what’s going to make it home with me to be prepared for lunch or dinner. Spring and summer vegetables are one of the most exciting things for a foodie... View Article

Candied Nuts

April 12, 2012

Candied nuts are part of my kitchen repertoire. I make a batch and keep it in the freezer to use when called for. I use walnuts here but almonds, macadamia, hazelnuts and other nuts work just as well. To use in salads just scatter a few nuts over the top after you have tossed the salad with the dressing. Ingredients: 3 cups walnuts 1/3 cup sugar 1/3 cup water 1/4 cup honey 1/8 teaspoon cinnamon... View Article

Agave Vinaigrette

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

Hazelnut Vinaigrette

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

Mustard Vinaigrette

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

Creamy Mustard Vinaigrette

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