You can cook the shrimp and toss it with the vinaigrette a day in advance, then mix with the vegetables just before serving. The Lemon-Dill Vinaigrette is also delicious drizzled over grilled fish or shrimp or on Cucumber, Avocado, and Tomato Salad.
Black-Eyed Pea Salad with Roasted Butternut Squash and Goat Cheese
December 30, 2009 by 3 Comments
I came up with this salad when I was going through a butternut squash obsession. We wanted a black-eyed pea salad for the Market, and I wanted something with a bit of sweetness, so naturally I thought of butternut squash. We chop the squash into cubes to get crispy, caramelized edges after it’s roasted. I […]
Black Bean and Yellow Rice Salad
December 30, 2009 by 2 Comments
This colorful dish makes a great addition to a buffet or a tasty vegetarian main course.
Spicy Pad Thai Salad
December 24, 2009 by Leave a Comment
No matter how much many dishes I try, Pad Thai is my absolute favorite Thai dish. With this salad, I tried to get all those flavors into a salad we could sell at the Market.
Roasted Acorn Squash Salad with Warm Goat Cheese Rounds
December 22, 2009 by Leave a Comment
This salad is best served when the squash is still warm and the goat cheese is just pulled from the oven.
Balsamic Vinaigrette
December 22, 2009 by 1 Comment
Makes about 1 cup 4 garlic cloves 1/2 teaspoon sea salt, plus more to taste 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 2 tablespoons red wine vinegar 1/2 cup extra virgin olive oil Freshly ground black pepper to taste Mash the garlic and salt together with a mortar and pestle (or the flat side […]
Dijon Vinaigrette
December 18, 2009 by Leave a Comment
Makes about 2 cups vinaigrette 3 tablespoons Dijon mustard 1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good quality mayonnaise Juice of 1 lemon 1 tablespoon Champagne vinegar or white wine vinegar 1/2 cup olive oil 3/4 cup canola or safflower oil (omit if using mayonnaise) Salt and freshly ground black pepper […]
Cranberry Vinaigrette
January 1, 2009 by 1 Comment
This vinaigrette can be made several days in advance and refrigerated until ready to use.
Sweet Basil Vinaigrette
January 1, 2009 by 1 Comment
Makes about 1 cup ½ cup balsamic vinegar Juice of 1 lime 5 to 7 fresh basil leaves, cut into thin strips Sea salt and freshly ground black pepper to taste ½ cup extra-virgin olive oil Whisk the vinegar, lime juice, basil, salt, and pepper together in a small bowl. Slowly add the olive oil, […]
Grilled Vegetable Antipasto with Herbs Chèvre and Crostini
January 1, 2009 by Leave a Comment
This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered with creamy chèvre. Or make hors d’ oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chèvre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.