3000 miles 'til dinner.

MIL MISSION #37:  4 SUMMER SALAD ideas with 4 SUMMER DRESSINGS

My DILS live on opposite coasts, LA and NYC, where it’s hot and truly summertime! not to mention that it’s warm and sunny in Cannes where they’re both traveling next week (jealous….the French Riviera!) So even though it’s been raining for four straight weeks here in Portland, I’m getting with the program and thinking about crisp, cool salads and light, healthy suppers.  

   (1)   Caesar Salad ~ Mock Caesar & Homemade Croutons

       (2)   Butter Lettuce & Radicchio ~ Lime & Green Peppercorn Vinaigrette

            (3)  Greek Salad ~ Red Balsamic & Roasted Red Pepper Vinaigrette

                  (4)   Cabbage & Arugula Slaw ~ Orange & Champagne Vinaigrette

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CAESAR SALAD ~ romaine hearts, grated Parmesan, homemade croutons 

1) MOCK CAESAR DRESSING and  CROUTONS

                   Prep time:  15 minutes

                   Quantity:     1 1/2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1 C. Best Foods (Hellman’s) or heart healthy Veganaise

 3-5 large cloves garlic

1 medium anchovy or 1 t. fish sauce

1/4. C fresh squeezed lemon juice, strained

6-7 grinds black pepper

1 t. sea salt

1/2 C. good quality olive oil

1 C. grated Parmesan or Asiago

♥PREP

In processor bowl, blend mayo, garlic and anchovy until all is smooth.

Add lemon juice, salt &pepper and blend. With process on, pour olive oil and a steady slow stream through the feed tube until it is incorporated. Taste and adjust seasoning.  

Pour over salad crisp romaine or butter letter, adding grated cheese and crunchy croutons.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: garnishing a serving of Caesar with  grilled chicken, shrimp or scallops

♥ Helpful Hints♥

*an open can of anchovies will keep for months: put contents in a glass jar or plastic container &  cover fish completely with the oil, adding olive oil if needed.

*caesar will keep, refrigerated, for 2 weeks

CROUTONS - Prep time: 20 min.Quantity: 4-5 C.  Bake:  350 degrees, 25 min. or until golden brown 

1 baguette, cut into 1/2 ” cubes  hearty bread, approx 4 C.

1/4 C. olive oil 

1 T. minced garlic or 2 t.  garlic powder

1/2 t. sea salt

♥PREP - food processor or bowl

Mix oil, salt and minced garlic together or blend whole garlic cloves with the oil and salt in a food processor. In large bowl, add bread and drizzle garlic oil over, tossing as you go, using a rubber scrapper to get all the bits of garlic and olive oil. Spread on baking sheet, single layer and toast until golden. Check every 10 minutes and flip croutons if needed.

♥ Helpful Hints♥

*bread for making croutons can be dry so left over, day-or-two old bread is great for this recipe

*croutons as a snack: great for snacking on their own!

*storing croutons: cool completely and store in zip lock or air tight container

*croutons will keep for 2-3 weeks

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BUTTER LETTUCE & RADICCHIO  ~ avocado,  summer berries, red  onion      

(2) LIME & GREEN PEPPERCORN VINAIGRETTE

            Prep time:  15 minutes

            Quantity:     1 1/2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1 medium shallot, cut in quarters

1 T. canned (soft) green peppercorns

1 t. sea salt

1 t. Dijon~style mustard

2 t. granulated sugar

1/8 C champagne or white balsamic vinegar

1/4 C. fresh squeezed lime juice, strained

1 1/4 C. good quality olive oil

♥PREP - food processor or blender

In processor bowl or blender, add shallots, peppercorns, salt, mustard, sugar, and vinegar. Blend until shallot is chopped fine. Add lime juice and blend.  With processor /blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: add fresh baby spinach and whole leaves of fresh basil

*consider:  garnishing a serving of this salad with a piece of grilled salmon

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken

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GREEK SALAD ~butter lettuce, Kalamata olives, feta, green pepper,red onion,             cucumber

(3) RED BALSAMIC & ROASTED RED PEPPER VINAIGRETTE

            Prep time:  15 minutes

            Quantity:     1 1/8 C.

♥PANTRY, FRIDGE, MARKET♥♥

1/2 C. aged balsamic vinegar

4 medium garlic cloves

1 medium to large red pepper - roasted, peeled & seeded

1 T. Dijon-style mustard 

1 t. sea salt

6-7 grinds fresh ground black pepper

1 t. granulated sugar

1 C. good quality olive oil

♥PREP 

* roast red pepper - choose one of four ways

     (1) oven @400 degrees for 20 minutes (2) hold with tongs over gas burner

     (3) place on outdoor or indoor grill (4) place under broiler, turning as needed,   

      until skin blisters over entire pepper

      Place in plastic or paper bag and close. When cool, remove skin and seeds. 

             (do not run under water, oils from peppers will go down the drain!)

*food processor or blender

In processor or blender, add vinegar, garlic cloves, mustard, salt, pepper and sugar. Blend until garlic is chopped fine. With processor/blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. 

Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub:  canned roasted red pepper

*consider adding 1/2 t. dried oregano & 1/2 dried basil

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken, pork or beef

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 CABBAGE  & ARUGULA SLAW ~ cilantro, green onion red pepper, radishes

(4) ORANGE & CHAMPAGNE VINAIGRETTE

           Prep time:  15 minutes

           Quantity:     2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1/2 C. frozen orange concentrate

1/2 C. champagne vinegar

1 T. Dijon-style mustard

1 t. sea salt

6-7 grinds black pepper

1 1/2 C. good quality olive oil

♥PREP 

In processor bowl or blender, add orange concentrate, vinegar, mustard, salt. pepper and blend. With processor /blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. 

Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider an Orange-Ginger dressing:   add 1” chunk of peeled ginger and blend with orange/vinegar mix

*sub: red wine vinegar or white balsamic 

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken, pork or beef

*delicious served over steamed or broiled fish

(MIL post)