it is easy to spice up any jaded cool weather taste buds with own made, fresh dressings and marinades.
Far better than store bought as you control the ingredients..no starches nor processed sugars here:
RICH & TART..MARINATED BROCCOLI/CAULIFLOWER
4 cups broccoli florets
OR 3 POUNDS ..stems peeled and cut into bite sized pieces and florets
Steam until almost cooked.
place in a large bowl and allow to cool slightly.
the dressing:
1/2 cup extra virgin olive oil
4-6 cloves garlic smashed and minced
1/2 tsp salt
1/2 tsp red chili flakes
1/2 cup freshly squeezed lemon or orange juice
1 tsp dried oregano
2 tbsp prepared mustard ( German, yellow, Dijon)
whisk everything together then pour over the steamed broccoli while it is still warm.
Serve as a warm salad topped with chopped nuts or grated cheese.
OR allow to cool completely and serve as a side salad with chopped black olives, capers, boiled eggs
Rotterdam Creamy Dressing..beautiful with ripe avocado's and crisp lettuce.
I worked in Rotterdam, Holland, for the summer of 1974, opening a Scandinavian themed restaurant and this was a popular dressing there served with steamed shrimp. The sherry IS necessary.
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup tomato ketchup
1/4 tsp sea salt
2 -3 tbsp sweet sherry
1/4tsp red pepper flakes
1/4 cup chopped parsley
mix everything together in a bowl and chill..delicious with fresh fries too
Garlicky French Dressing
2 cups extra virgin olive oil
8 cloves garlic smashed and minced
2 cups wine/cider vinegar or fresh citrus juice
1 tsp agave syrup/maple syrup
1 tsp salt
1 tsp ground black pepper
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/2 tsp celery seed(optional)
1/4 cup tomato ketchup
Mix everything together and chill for 24 hours..
this is great with a warm roasted potato salad
A celery and roasted vegetable warm salad
any cold salad
also great with avocado's and boiled eggs.
Variation you may also add 1/4 cup crumbled feta/blue cheese to the dressing.
Vegan Green Goddess Dressing
This was originally made with anchovies and mayonnaise
In a blender mix:
1 cup raw cashew nuts
1/2 cup water
1/2 cup orange juice
1/4 dulse (dried seaweed)
2 tbsp chopped scallions
1/2 cup extra virgin olive oil
2 cloves garlic smashed
1/2 tbsp dried tarragon
1/4 cup minced parsley OR 2 cups raw spinach (well washed)
this should be as thick as mayonnaise...you may dilute with a little more water ..this is fabulous on boiled or steamed potatoes and any steamed vegetable.
Italian Sweet-sour dressing
This is wonderful with any ripe and seasonal fresh cool salad..better if you can add fresh herbs just before using
1 cup extra virgin olive oil
1/2 cup citrus juice
2 tbsp agave syrup
1 tsp salt
1 tsp ground black pepper
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
4 cloves garlic smashed and minced
1/2 tsp red chili flakes
put everything in a jar with tight fitting lid and shake to combine..chill and serve.
Just before serving blend with some fresh herbs..rosemary, basil or oregano for more impact and fresh flavors.
You may also cut down on the salt and add some finely grated Parmesan cheese.
Fresh Fall Pears with a blue cheese dressing
This is wonderful almost like the Fall's version of the summer Caprice salad.
May also be made with fresh plums and persimmons
1/2 cup mayonnaise
3 tbsp double cream
2 tbsp lemon juice
2 cloves garlic smashed and minced
2 ozs crumbled blue cheese ( this is divine with fresh Roquefort)
Mix the mayonnaise and lemon juice, fold in the cream and garlic, mix well.
Gently fold in the blue cheese but do not beat..nice to have chunks of cheese.
Cover and chill for 4 hours
4 ripe pears, comice, Anjou, Bartlet..as long as they are beautifully ripe
Cut in half and with a spoon or melon baller remove the seeds, stem and core.
Place on crisp cold,romaine leaves and pour over the dressing, filling the hole where the core was.
serve immediately .
This is also wonderful with fresh pineapple, honey dew melon and peaches when in season.
Enjoy the cooler weather with some fantastic Seasonal salads
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