Classic All-Purpose Vinaigrette
Makes a generous 1/2 cup.
Note: Change the types of oil, vinegar and mustard for flavor variations. Use the agave syrup for a hint of sweetness. From JeanMarie Brownson.
• 1/4 c. extra-virgin olive oil
• 2 tbsp. mild-tasting oil, such as safflower oil, or bold-flavored oil, such as walnut oil or hazelnut oil
• 3 tbsp. delicious vinegar, such as Banyuls wine vinegar, red wine vinegar or white wine vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 tsp. agave syrup or 1/4 tsp. sugar, optional
• 1/4 tsp. grated lemon rind, optional
• 1/4 tsp. freshly ground black pepper
Directions
Put oils, vinegar, mustard and salt into a jar with a tightfitting lid. Shake well. Add agave, lemon rind and pepper, and shake again. Refrigerate covered up to 2 weeks. Use at room temperature.
Nutrition information per tablespoon:
Calories91Fat10 gSodium161 mg
Carbohydrates0 gSaturated fat1 gTotal sugars0 g
Protein0 gCholesterol0 mgDietary fiber0 g
Citrus Salad With Endives and Ricotta Salata
Serves 4.
Note: Meyer lemon, walnut oil and Banyuls vinegar are particularly good in this salad's dressing. Pomelo is in the grapefruit family and larger in size. Ricotta salata is a salty, firm cheese. From JeanMarie Brownson.
• 3 to 4 tbsp. Classic All-Purpose Vinaigrette (see recipe), made with walnut oil and Meyer lemon zest
• 1 grapefruit or pomelo (see Note)
• 2 blood oranges
• 1 mandarin orange or 2 clementines, peeled, sectioned, each section cut into thirds
• 1 large ripe avocado, halved, pitted, diced
• 1 large head or 2 small heads Belgian endive, ends trimmed
• 1/2 small head red radicchio, thinly sliced
• 2 c. torn small leaves of escarole or curly endive
• 1 chunk (about 2 oz.) ricotta salata (see Note) or pecorino Romano
• 1/4 c. roasted and salted pistachio nuts
• Freshly ground black pepper
Directions
Make the vinaigrette, as directed.
Peel the grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into 1/4-inch thick slices. Do the same with the blood oranges.
Arrange the grapefruit and blood orange slices in alternate colors in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then the diced avocado.
Cut the endive in half lengthwise, then cut crosswise into 1/2-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1 or 2 tablespoons vinaigrette over the citrus.
Arrange the dressed lettuces in the center of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.
Nutrition information per serving (with dressing):
Calories329Fat23 gSodium367 mg
Carbohydrates27 gSaturated fat5 gTotal sugars10 g
Protein9 gCholesterol15 mgDietary fiber8 g
Roasted Chicken and Romaine Salad With Creamy Basil Chipotle Dressing
Serves 6 as side dish, 4 as a main dish.
Note: If short on time, you could substitute 1/2 cup prepared ranch dressing blended with 1 tablespoon sherry vinegar and 1 teaspoon puréed chipotle in adobo for the homemade dressing. From JeanMarie Brownson.
• 1 recipe Creamy Basil Chipotle Dressing (recipe follows)
• 1/4 to 1/3 c. pecan halves
• 1 medium Honeycrisp apple, quartered, cored, cut into 1/2-in. pieces (1 1/2 c.)
• 1 small kohlrabi bulb (about 5 oz.), peeled, cut into 1/2-in. pieces (or 1/2 c. diced radishes)
• 5 green onions, trimmed, thinly sliced (2/3 c.)
• 2/3 c. diced dill pickles, pickled green beans or pickled okra (from a jar)
• 1/2 c. halved or sliced green or Castelvetrano olives
• 4 c. diced or coarsely shredded roasted or poached chicken (boneless and skinless)
• 1 small head (7 oz.) romaine, quartered lengthwise, then cut crosswise into 1-in. pieces (about 4 c. loosely packed)
• 2 to 3 tbsp. chopped fresh or dehydrated parsley, chives or a combination
• 2 to 4 tbsp. crumbled Cotija or Romano cheese
Directions
Make the dressing, as directed.
Put pecans into a small, dry skillet. Set over medium heat. Cook and stir until toasted and fragrant, 1 to 2 minutes. Do not walk away or they may burn. Transfer to a cutting board. When cool, cut into small pieces.
Put apple, kohlrabi, green onions, pickles and olives into a large bowl; toss to mix. Add chicken and dressing. Toss to mix again. Let stand, 10 minutes.
Add romaine and herbs. Toss to mix. Arrange on serving plates. Top with pecans and sprinkle with cheese. Serve.
Nutrition information per serving (with dressing):
Calories610Fat42 gSodium1,130 mg
Carbohydrates17 gSaturated fat10 gTotal sugars10 g
Protein43 gCholesterol140 mgDietary fiber5 g
Exchanges per serving: ½ fruit, ½ carb, 6 lean protein, 6 fat.
Creamy Basil Chipotle Dressing
Makes about 3/4 cup.
Note: From JeanMarie Brownson.
• 1 peeled shallot
• 1 garlic clove
• 1/3 c. olive oil
• 1/4 c. crème fraîche or mascarpone.
• 2 tbsp. aged sherry vinegar or white balsamic vinegar
• 1 tsp. puréed chipotle in adobo
• 1 tbsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. sugar
Directions
With the blender running, drop shallot and garlic clove into the machine to chop it. Turn off blender and add olive oil and crème fraîche or mascarpone. Add vinegar and puréed chipotle in adobo; blend smooth. Add dried basil, salt and sugar. Process to mix. Transfer to a container with a lid; refrigerate covered up to several days. Use at room temperature.
Nutrition information per 2 tablespoons:
Calories150Fat15 gSodium205 mg
Carbohydrates3 gSaturated fat4 gTotal sugars2 g
Protein1 gCholesterol10 mgDietary fiber0 g
Exchanges per serving: 3 fat.
