March 11th, 2010
Now SaladSuccess is not only providing the best salads and dressings to make with our SaladSuccess shaker, but now will provide the measurements if you only want to make enough dressing for one salad.
The bones of this recipe are from Ina Garten, the Barefoot Contessa with changes to the proportions. I love this combination on a bed of lettuce since there are so many calories in a single avocado. Most grocery stores sell very unripe (hard as rock) avocados – I’m lucky that my local farmers market carries avocados. Unless you have a specialty shop, often Costco avocados are ripe or will ripen in the next few days.
Ingredients for the SaladSuccess Shaker
- Freshly squeezed lemon to the 1/3 orange line of SaladSuccess Shaker
- Olive oil to the top orange line of SaladSuccess Shaker
- 1 large spoonful of Dijon mustard
- Salt and freshly ground black pepper to taste
Ingredients for a single salad dressing
- 1 tsp Dijon mustard
- 2 tablespoons of olive oil
- 1 tablespoon of freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
Ingredients for the Salad
- 4 ripe avocados
- 2 large red grapefruits
- Mesclun lettuce or arugula
Just before serving, cut the avocados in quarters, remove the seeds, and peel off the skin. Cut each quarter into 2-3 slices. Whisk all the vinaigrette ingredients and oss the avocado slices in the vinaigrette to prevent them from turning brown. Peel off the grapefruits slices (removing all the white pith), then strip the membranes to release the grapefruit sections.
Arrange the avocado slices around the edge of a large platter lined with mesclun lettuce or arugula. Arrange the grapefruit segments in the center. Spoon the remaining vinaigrette on top and serve.
Courtesy of Ina Garten, Barefoot Contessa.
Tags: avocado, avocados, bottle, bottles, citrus, container, containers, grapefruit, grapefruits, maker, mixer, recipe, recipes, salad dressing, shaker, Vinaigrette
Posted in Dressings, Heart Healthy, Orange Bottle Dressing, Salads, Uncategorized, Vinaigrette | No Comments »
February 3rd, 2010
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
- 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
Tags: container, fennel apple endives, maker, mixer, recipe, salad, salad dressing bottle, shaker, Vinaigrette
Posted in Blue Bottle Dressings, Salads, Vinaigrette | No Comments »
December 15th, 2009
During the later part of the fall and into the winter, local area beets are readily available. They are very easy to grow and stay crisp in a refrigerator for months. I always love their sparkling colors and crispy taste. This recipe guarantees that beets will be a big hit with you and your family. You can cook the beets ahead of time. If you want to boil the beets, I suggest cooking them in the microwave (10 minutes on high with a microwavable lid and ½ cup of water on the bottom of the container) , otherwise cooking beets takes about one hour. For this recipe the beets can be boiled (one hour – cover with a lid) or even better, roasted for a more complex taste.
INGREDIENTS
5-6 medium size beets
Olive oil
3 hard boiled eggs – sliced or chopped
Blue cheese dressing made in the SaladSuccess container but replace blue cheese with gorgonzola cheese
¼ cup chopped walnuts – optional
1 apple such as Fuji, peeled and chopped (optional)
Lettuce to line the salad bowl – mesclun, Boston or Romaine
DIRECTIONS
Preheat oven to 375 degrees. Wash beets, scrub skins and remove greens (use for stir fry. Place beets in a baking dish, and drizzle olive oil on the beets. Toss the beets to cover all sides with the olive oil. Bake until a knife can easily cut the beets, usually for 45 – 60.
Line a bowl or a platter with salad greens. Slice beets and place on top of greens. Add eggs, walnuts and apples. Pour dressing over salad.
Tags: anti-oxidant, Beets, container, creamy, Dressing, gorgonzola cheese, maker, mixer, salad, Vinaigrette
Posted in Dressings, Green Bottle, Salads | 1 Comment »
November 12th, 2009
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.
Tags: anti-oxidant, Belgium endives, container, Heart Healthy, maker, mixer, parmigiano, regiano parmesan cheese, salad, Vinaigrette
Posted in Blue Bottle Dressings, Dressings, Vinaigrette | No Comments »
November 5th, 2009
This is a wonderful, quick and easy recipe that uses the Shallot & Sherry vinaigrette. If you are able, fresh shrimp off a boat is the best way to make the salad, but those of us that are not as lucky to live near a dock with shrimp boat, can easily make this recipe using pre-frozen shrimp. From the 3 least expensive frozen shrimp bags – Trader Joe’s, Costco & Safeway, I found that the Safeway “WaterFront Bistro” large shrimp 2 lb. bag with shell is excellent and convenient. Usually these bags are on sale for $12 to $14 and there are approximate 60 shrimp in each bag. I use approximately 10 shrimp per salad plate. If you like spinach leaves, substitute with the mesclun greens.
INGREDIENTS
10 peeled and deveined shrimp per plate
Mesclun Greens
¼ to ½ cup of finely shredded Parmigiano-Reggiano cheese or similar
Olive oil – enough to cover the bottom of the pan
¼ cup white wine
¼ cup chicken stock
1 large shallot, finely sliced
Shallot-Sherry or Classic Vinaigrette
DIRECTIONS
With oil covering the bottom of your pan and using a medium high flame, sautée the shallots, add the wine and stock and let come to a boil. Toss in the shrimp and cook until pink. Turn off the heat, add the cheese and mix well.
On a plate with mesclun greens, add the shrimp mixture and pour a tablespoon of the wine – stock liquid over shrimp. Shake vigorously the vinaigrette in the SaladSuccess shaker, and pour a little less that usual on top of your salad. If you’d like, add an extra sprinkling of the parmesan cheese, soft boiled egg or garden tomatoes when in season.
Tags: Parmigiano-Reggiano, shallots, Sherry vinaigrette, shrimp salad
Posted in Dressings, French, Vinaigrette | No Comments »
November 4th, 2009
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
Tags: container, deux magots, maker, mixer, shallots, Sherry vinaigrette
Posted in Blue Bottle Dressings, Dressings, French, Heart Healthy | 2 Comments »
October 23rd, 2009
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
Tags: cabbage, Cole Slaw, Laurent Tourondel, mixer, peanuts, shaker, Sriracha chile sauce
Posted in Asian, Blue Bottle Dressings, Chinese, Cole Slaw, Dressings | No Comments »
October 21st, 2009
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
Tags: blue cheese vinaigrette, California, Dressings, fran gage, maker, mixer, olive oil, salad dressing, shaker
Posted in Blue Bottle Dressings, Dressings | No Comments »
October 16th, 2009
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.
Tags: bottle, container, maker, Mex-Tex Chipotle Ranch Dressing, mixer, recipe, salad dressing shaker, Vinaigrette
Posted in Blue Bottle Dressings, Creamy Dressings, Dressings, Mexican | No Comments »
October 14th, 2009
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 .
Tags: bottle, container, maker, mixer, recipe, salad dressing shaker, southwest, southwestern ranch dressing, Vinaigrette
Posted in Blue Bottle Dressings, Creamy Dressings, Dressings | No Comments »
Now SaladSuccess is not only providing the best salads and dressings to make with our SaladSuccess shaker, but now will provide the measurements if you only want to make enough dressing for one salad.
