Lemon Garlic Dressing

Garlic-infused lemon salad dressing is robust and excellent for any bold salad.  The strong flavor balances nicely against the light texture of this dressing.

Ingredients

1/2 cup olive oil

5 garlic cloves, finely minced

1/8 cup or 2 Tbsp Parmesan Reggiani, finely grated

1/3 cup lemon juice, fresh squeezed from 1 -3 lemons

Salt and pepper

Directions

Finely mince garlic.  The garlic should be fine enough it blends into the dressing.  If desired, use a garlic press to crush garlic prior to mincing to achieve a fine texture.

Squeeze juice from lemons to get 1/3 cup.  The amount of juice and acidity will vary.  Taste the lemon juice to determine if slightly more or less lemon juice will be needed.  For highly acidic lemons, add part of the lemon juice at the beginning to make dressing.  Add the remainder to get desired lemon flavor.

Place oil and lemon juice in a salad dressing shaker or bowl where dressing can be whisked.

Add minced garlic and cheese.

Add pinch of salt and ground black pepper.  Shake or whisk dressing until well mixed — if not, the garlic and cheese may settle as seen in the picture below.

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Notes

Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping.

I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

Alaska Cod Burger with Spicy Slaw

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A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

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Serve.

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Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

Mexican Black Beans

Ingredients

2 cans black beans rinsed and drained

3 T olive oil

2 shallot chopped fine

3 garlic clove minced

1 Serrano chili minced

2 cup chicken broth

3/4 t cumin

Salt and pepper

1-2 T lime juice

Directions

Place medium sauce pan on medium low heat with 2 T olive oil. Add shallot, garlic, and chili and cook until fragrant about 2-3 minutes. Add drained beans, chicken broth, lime juice, pinch of salt, and pepper. Combine ingredients and adjust taste. Cook for 20 minutes.Stirring occasionally. Remove and serve. Serves 4-5

Note: Very versatile. Can be used as  side, used in burritos, a soup,salads, or mashed and used as refried beans. We like them!

Beet Feta Salad

Ingredients

2 bunches baby beets(red and golden)*

1/2 cup walnuts or pecans chopped

1/2 cup crumbled feta

2 bunches baby arugula

Dressing

1/3 cup extra-virgin olive oil

2 T champagne vinegar

1 T honey

1 1/2 T shallot minced

1/2 t Dijon mustard

Salt and pepper

Directions

Serves 6

*Use my Roasted Beet recipe

Use my Champagne Vinegairette recipe

Place 4 sliced beets per serving plate, top with arugula, chop 4 beets into quarters and place on arugula, add feta and nuts. Drizzle with Champagne Vinegairette dressing.

Serve

 

 

Dijon Potato Salad

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.

Potatoes

2 pounds of Russet potatoes

2 T  cider vinegar

1 T salt

1T sugar

Peel and cube potatoes. Add to 2 quarts cold water with 1 T  cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes.  Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.

Dressing

3/4 cup sour cream

1/3 cup mayonnaise

1 T Dijon mustard

1/2 red onion chopped

3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped

1/2 cup diced celery

3 boiled eggs chopped

Salt and pepper to taste

Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.

 

 

 

 

 

Shrimp Avacado Salad

Ingredients for Dressing

1/2 cup capers with liquid

1/2 cup olive oil

2 T red wine vinegar

2 boiled egg whites finely chopped

1 1/2 t Dijon Mustard

1 1/2 t parsley fine chopped

3 T roasted red peppers minced

Salt and pepper to taste

Combine ingredients and refrigerate For 24 hours

Salad

5 Roma tomatoes diced

1/2 Maui or sweet onion diced

2 avocados diced

1/3 cup Feta cheese

12 medium cooked shrimp cut in half

1 cup Hearts of Romaine shredded

Combine ingredients and toss with dressing. Serves 3 as main course

Note: I have used  half of dressing with above salad ingredients.

*Inspired by Nick’s Fishmarket