Tuesday, May 18, 2004
Saffron Poache Pear with Candied Walnuts and Goat Cheese
Now the K-C's world in color...coming to a computer near you. So to start us off today we are going to talk about salads and there dressings. Yummy!!! So we all know what a salad is right?
A dish of raw leafy green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing.
The course of a meal consisting of this dish.
A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with a dressing, such as mayonnaise.
A green vegetable or herb used in salad, especially lettuce.
Fresh Basil and Balsamic
Low-Fat Salad Dressing
This recipe makes enough dressing for a week's worth of salads for a family of 4. You will need a 1 quart jar with a tight-fitting lid.
1/2 medium onion
2 med cloves of garlic
1/4 cup fresh basil leaves (tightly packed)
2 tsp dry basil(fresh is much better)
3/4 cup balsamic vinegar
1/2 cup water
1/4 cup coarse prepared mustard (dry mustard or even a nice dijon will do)
1/2 cup extra virgin olive oil
Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in jar and add the remaining ingredients.( or of you have a blender chop onion into large dice..and the garlic can go in the blender whole) Shake up and season as needed with salt and pepper.When storing in the fridge the oil will solidify so pull out well before the time your going to eat) Each night you simply shake it up and pour over a salad.
Makes about 2 cups and keeps for a week in the refrigerator.
This is the true Italian dressing. It's so basic, it's scary. But trust me, when made with good-tasting vinegar and oil this is a star.
Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations.
1/2 cup good tasting vinegar (ie a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)Plus a fresh lemon juice if you have it a couple teaspoons
1/2 cup good tasting extra-virgin olive oil
salt and freshly ground black pepper to taste
Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend.
Remember a little goes a long way, so always start with a couple of tablespoons.
Well this a start to salad mainia ...which was all sparked by the famous and soon to retiring Aunt Broccolli.