INGREDIENTS – for a single salad or use the Sherry-Shallot Vinaigrette in Salad Success container
1 minced shallot
1 tablespoon white wine vinegar
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)

INSTRUCTIONS

  1. Whisk together shallot, mustard, vinegar, salt, and pepper in a wood, or glass salad bowl. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl. Whisk until all oil is incorporated. Taste and adjust seasoning as desired.

Add endive, fennel, and apple slices to the vinaigrette and toss to coat. Taste again and adjust seasoning as desired. Serve.

Courtesy from Chowhound, Recipe of the Day, 2/3/2010

Many users of  the SaladSuccess shaker have been asking for salad recipes to go along with the dressing,  I guess we all get tired of lettuce and a few wedges of tomatoes, cucumber slices and carrots.  Once of my favorite salads is Belgium endive salad, which is simple, and elegant.  Around this time of year, I get cravings for endives (my husband hates them, which is great since they are expensive and he won’t touch them) and have endive salad marathons at lunch time.  Make sure that you use Reggiano Parmesan cheese – it intensifies the flavors of the endives with the vinaigrette.

INGREDIENTS

Belgium endives – one or two (endive lovers) per person.  Don’t count the kids, it is an acquired taste due to the bitterness of the endives.

Reggiano Parmesan – about 10 beautiful long slices

Sherry & Shallots vinaigrette

DIRECTIONS

First chop off the thick, hardcore end of the endive.

I like to rough chop the endives so that they make little curls.  That way it is easier for the dressing and parmesan to get mixed with the vinaigrette.  However for a more elegant look, you could peel the leaves of endives.

Decorate with the cheese.

When ready to serve, shake the sherry & shallot dressing in the SaladSuccess shaker and pour over the salad.

Although this is based on the classic vinaigrette recipe, by using a shallot and sherry vinegar, it bumps the vinaigrette up a notch and deserves a recipe page on its own.   Truly an elegant taste, you’ll feel that you are at the finest Paris bistro on the Left Bank.  Les Deux Magots, perhaps.  This vinaigrette gets better and better as the shallots infuse their flavor over time.

INGREDIENTS

Extra Virgin Olive Oil

Sherry Vinegar

1 large shallot – rough chop

1 spoonful. of Dijon Mustard

Salt & Pepper to taste

DIRECTIONS

Olive oil up to the blue oil line of the SaladSuccess Shaker

Add vinegar to the blue vinegar line

Add chopped shallot and Dijon mustard

2 dashes of salt

1 dash of pepper

Shake vigorously

Laurent Tourondel, the cooking sensation behind the BLT (Bistro Laurent Tourondel), developed this wonderful recipe for coleslaw. In October 2007, Bon Appétit magazine named him Restaurateur of the Year. This most recent award solidifies his place among the top in the culinary world, while further positioning his award-winning BLT restaurants as some of the nation’s best. Tourondel suggests using this dressing over thinly sliced Napa cabbage, red cabbage, carrots and red peppers.  To garnish, chop cilantro, mint leaves and I like to add some chopped peanuts.

INGREDIENTS

Smooth peanut butter

6 tablespoons fresh lime juice

6 tablespoons Asian fish sauce

6 tablespoons water

6 tablespoons sugar

6 garlic cloves, minced

2 tablespoon Sriracha chile sauce

DIRECTIONS

Peanut butter to the ½ blue mark on the SaladSuccess shaker

Add lime juice, fish sauce, water, sugar, garlic and Sriracha.

Shake vigorously and serve over cabbage, carrots & red peppers

Garnish with cilantro mint leaves and chopped peanuts.

Adapted from Laurent Tourondel

Fran Gage is a wonderful food writer for Saveur and other publications.  Just recently I had the pleasure meeting her at the Aptos Farmers Market at Cabrillo College near Santa Cruz, CA.  Fran has just come out with a wonderful book called The New American Olive Oil which contains history, advice on choosing oils, profiles on the producers, and yes, wonderful recipes.  This vinaigrette recipe is from her book and has been adapted to the SaladSuccess shaker.  She suggests a salad of romaine hearts, apples or sliced pears, and chopped toasted pecans.  I personally like it using butter lettuce and walnuts.

INGREDIENTS

Extra-virgin olive oil

White wine or white balsamic vinegar

3 large spoonfuls of crumbled blue cheese

1 large spoonful of water

Fine sea salt and freshly ground pepper to taste

DIRECTIONS

Olive Oil to the 3/4 blue marks on the SaladSuccess Shaker

Vinegar to the top of the blue vinegar line

Add blue cheese to shaker and mash with a fork to break down the crumbles

Shake vigorously in the SaladSuccess shaker

Add water

Shake vigorously again in the SaladSuccess shaker

Add salt and pepper to taste

Adapted from The New American Olive Oil by Fran Gage

Here is another southwestern rendition of ranch dressing, this time with chipotles, limes and cilantro. Has a delightful clean fresh taste and it’s great as a dressing or a dip.

INGREDIENTS

Mayonnaise

Buttermilk or sour cream

4 large spoonfuls of parmesan cheese

4 large spoonfuls of lime juice

4 large spoonfuls of pureed chipotle peppers

1 large spoonful of cilentro

1 spoonful of minced dried onion

1 spoonful of cumin

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of cayenne

DIRECTIONS

Mayonnaise to the ½ blue marks on the SaladSuccess Shaker

Buttermilk or sour cream to the top of the blue vinegar line

Add the rest of the ingredients

Shake vigorously and chill for ½ hour or more.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

Well, let’s turn up the heat.  And the spices.  You can use any taco seasoning with this recipe.  I myself have a large bottle of McCormick Taco Seasoning that I bought at Costco, but the best I found was Chef Andrew Cohen’s Southwest Spice Seasoning.  Give a call at Malabar Trading Company at 831-469-8233 to order.  Warning, these packets are small so order enough.  This dressing is not only great while eating chicken wings, but also on a green salad with jicama, cheddar cheese, sweet red peppers and of course, avocado slices.

INGREDIENTS

Mayonnaise

Buttermilk or Sour Cream

4 large spoonfuls of taco seasoning

1 clove of garlic, pressed or minced

2 dashes of salt

2 dash of cayenne pepper

DIRECTIONS

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Buttermilk/sour cream to the top of the blue vinegar line

Add taco seasoning, garlic, salt & cayenne pepper

Shake vigorously and chill for ½ hour.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad .

Fried Chicken with Ranch Dressing, it’s an American classic.  Here is a simple and wonderful way to make Ranch Dressing for chicken or for a mixed salad.  I especially love it over beets.  If you want it with a  richer taste, then replace the buttermilk with sour cream.  Delightful, either way.

INGREDIENTS

Mayonnaise

Buttermilk

4 large spoonfuls of Parmesan cheese

2 large spoonfuls of dried parsley

1 spoonful of minced dried onion

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of pepper

DIRECTIONS

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Buttermilk to the top of the blue vinegar line

Add Parmesan cheese, dry parsley, minced dry onion, garlic, salt & pepper

Shake vigorously and chill for ½ hour.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

Vinegared dishes in Japan are called sunomono as su means vinegar in Japanese. Sunomono has a light, clean taste and goes with many types of dishes. Try this dressing on finely sliced cucumbers (get out the mandoline), a bit of daikon (Japanese radish), scallions and carrots.  If you want to be adventurous, put few tiny raw scallops and a slice of raw salmon, along with a little dollop of crab meat (steam these if you’re squeamish). Then sprinkle with sesame seeds.  This recipe is from a fabulous web site, www.edibleparadise.com and was contributed by Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets.
INGREDIENTS
Rice vinegar
Dashi (see below)
5 large spoonfuls of sugar
DIRECTIONS
Rice vinegar to the ½ blue mark on the SaladSuccess Shaker
Dashi to the top  vinegar line
Add sugar
Shake vigorously in the SaladSuccess Shaker
Pour over salad
In small bowl, whisk all ingredients vigorously until sugar goes into suspension.

Chef Andrew has provided a dashi recipe at Edible Paradise.  Dashi is the stock used in Japanese cuisine.  It’s made with kelp and bonito flakes, all available at Asian markets. Instant dashi powder is also available at stores. Use it if you are time-limited. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Just follow the instructions on the package.

I love poppy seed dressing over tart apples such as Pippin or Granny Smith, various finely sliced cabbages, and a couple handfuls of chopped walnuts.  However you might try it on baby spinach leaves, paper-thin slices of red onion, mandarin oranges, dried cranberries and almond slivers.  It’s that sweet/sour mix that is so exciting for our palates

INGREDIENTS

Oil – canola or vegetable

White wine vinegar

4 large spoonfuls of honey or sugar

2 spoonfuls dry mustard
2 large spoonfuls poppy seeds

A dash or two of salt

DIRECTIONS

Oil to the ½ blue mark of the SaladSuccess shaker

White wine vinegar to the ¾ blue oil mark

Add honey or sugar, dry mustard, poppy seeds and salt

Shake vigorously in SaladSuccess shaker

Chill and shake again before serving (you’ll need to open the top or else the poppy seeds with clog the poppet top)