In 1976 and ’78 Cuisinart provided a wonderful little wire-bound cookbook called “New Recipes for the Cuisinart Food Processor and it was written by James Beard and Carl Jerome. Unfortunately, it is out of print and my copy (I lost my original) came from a garage sale.  Buy it if you can find it; the recipes are magnificent.  And here is the wonderful Green Goddess Recipe.  If you are squeamish about making your own mayonnaise, substitute with Best Buy’s, Trader Joe’s or another good mayonnaise.  This recipe needs to be made in a food processor, not in the SaladSuccess shaker.

Green Goddess Salad Dressing – makes 2 cups

1 ¾ cups mayonnaise

6 anchovy fillets

3 green onions (scallions) chopped roughly

2 shallots halved

2 tbsps of a good white vinegar such as tarragon, balsamic or apple

10 sprigs parsley with stems removed

2 sprigs fresh tarragon leaves or 1 tsp dried tarragon leaves

Salt & Pepper to taste

Directions

With the metal blade in place, add mayonnaise, anchovy fillets, green onions, shallots, vinegar, parsley and tarragon to the beaker.  Process until mixture is evenly chopped, about 30 seconds.  Taste and season with salt & pepper.  Process for 5 seconds.

Optional ingredients: A bunch of chives (coarse chop), 1 tsp of Worchestershire sauce, chopped fresh cilantro, lime (for Southwestern Cobb Salad) dash of cayenne pepper.

Salads: Cobb, Southwestern Cobb (add freshly cooked corn, black beans and taco strips), Spinach with Egg, and Mixed Greens.

Green Goddess Dressing recipe courtesy of James Beard and Carl Jerome

For an oriental flare, try this dressing over cucumbers, carrots, cilantro, mint, rice noodles and shrimp.  Some days I grill the shrimp, but even when I am lazy, pre-cooked shrimp from a fine fish store does the trick. This was adapted from Jamie Oliver’s Happy Days with the Naked Chef.

INGREDIENTS

Olive oil

Rice wine vinegar

Sugar

Ginger

Lemon grass (remove the outer leaves and finely chop the inner ones)

Salt & Pepper

Soy Sauce

DIRECTIONS

Olive Oil to the 2/3 orange line

Rice wine vinegar to the top orange line

3 tablespoons of sugar

2 tablespoons of soy sauce

Salt & pepper to taste

Shake vigorously in the Salad Success shaker

Pour the need amount of the dressing into the bottom of the salad bowl

Add chopped lemon grass

Let the flavors meld for 10 minutes, then add rest of the salad and toss and top off with some chopped scallions.

pouring-72One of my most favorite publications is Cook’s Illustrated, home of America’s Test Kitchen, as seen on PBS.  Cook’s Illustrated is a marvelous “can’t-live-without-it” magazine that explores the best methods to cook and bake.

In the September & October ’09 issue, writer Dawn Yanagihara explores how to make perfect vinaigrette.  There is nothing worse than throat-clearing vinaigrette and such a simple recipe can bring disaster to any salad.  Dawn’s solution was to add mayonnaise to the vinaigrette so that it will bind together for over an hour.

Her article is quite thorough in its topic.  Traditionally made vinaigrette does not bind well, since oil is oil, and vinegar is basically water.  Dawn writes about her trials and tribulations with the daunting task of making oil and vinegar bind so that the vinaigrette would “compliment the greens”.  Her best shot on the traditional whisking method made vinaigrette that separated after five to ten minutes.  Not good.

A light went on in my head.  How long does the SaladSuccess vinaigrette result stay binded?  When does the separation begin?

Tonight, just before sitting down to have dinner with the family, I made a fresh batch of vinaigrette using SaladSuccess. It was typical vinaigrette, using a decent but not outstanding olive oil and balsamic vinegar that I bought at Trader Joe’s, Grey Poupon Dijon mustard, salt and pepper.  I then poured a small amount into a small glass bowl and the whole family started watching the vinaigrette while having dinner.  It was as if the vinaigrette was the guest of honor.

Every time five minutes past, we got excited.  Suddenly, thirty minutes past, and we were still good.  An hour later, we were bored watching the bowl, and it was time to drive my mother back to her house (she has dinner with us every night).  One hour and a half later, when I returned, the vinaigrette began to separate slowly.  The separation was not discernable immediately, but I could see a slight trace of a ring of oil.  Two hours later, a slightly larger ring.

What does that mean to you?  I’ve always used infusions for the SaladSuccess shaker, such as shallots, garlic, tarragon etc, which has worked fine but if you want more flexibility with your dressings, now there is a solution.  You can make your standard SaladSuccess vinaigrette, shake, pour the necessary amount in the bottom of your salad bowl, and let it sit for 10 – 30 minutes melding with the flavors of your herbs for the day.  This way you can have chive vinaigrette on one day, shallot vinaigrette the next and still never have to worry about the vinaigrette separating!

This recipe is wonderfully versatile.  Often I will use white balsamic vinegar and not use the Dijon mustard if I want a base over a blue cheese or poppy seed topping.  Sometimes I replace the sour cream with crème fraîche for a subtle, luxurious indulgence to my palate.  Try this creamy vinaigrette with different herb & spice  garnishes such a chives, peppercorns, basil or my all time favorite, tarragon.

INGREDIENTS

Olive Oil

Red wine or balsamic vinegar

Dijon mustard

Sour cream

Salt & pepper

Herbs for garnish

DIRECTIONS

Olive oil to the blue oil line of SaladSuccess shaker

Add vinegar to the blue vinegar line

1 spoonful of Dijon mustard

3 tablespoons of sour cream

Salt and pepper to taste

Shake vigorously

Pour over garnishes

A delightfully tangy dressing that brings out smooth cooling tastes of the avocadoes and the sugar sweet flavor of ruby-red grapefruits. In The Martha Stewart Living Cookbook, it is suggested to use this dressing over avocados, grapefruit, and red-leaf lettuce.

INGREDIENTS

Olive Oil

Freshly squeezed and strained limes – about 6 – 7

Honey

Cayenne pepper – fine grind

Salt & pepper

DIRECTIONS

Pour olive oil up to the ½ blue template mark of SaladSuccess shaker

Add lime juice

2 tablespoons of honey

1 flat tsp. of cayenne pepper

Salt and pepper to taste

Shake vigorously

Adapted from Newman’s Own Cookbook, this delightful cumin dressing is superb on grilled chicken salad or burritos. I usually add avocado, jicama, sweet red peppers and black beans.   For a lighter taste you can replace the olive oil with canola oil.  For those of you who don’t like a spicy dressing – cut back on the cumin.

INGREDIENTS

Oil or canola oil

Distilled white vinegar

Fresh strained lemon juice from 4 lemons

Dijon Mustard

Ground Cumin

Shallots

Salt & pepper

DIRECTIONS

Put 2 peeled shallots in the SaladSuccess Shaker for an infusion.  For a faster infusion, cut shallots in half

Oil to the blue oil line

Vinegar to the top blue vinegar line

Add lemon juice

1 heaping tablespoon of Dijon mustard

3 tablespoons of ground cumin

Salt & pepper to taste

Shake vigorously in the SaladSuccess Shaker

I love Jaime Oliver’s book Happy Days with the Naked Chef in which he suggests to serve this dressing over mustard cress, Japanese daikon cut into strips, mango and scallops.  For those of you who are adventurous, add chunks of raw fish mullet purchased from a reputable fish shop.  If you don’t have crème fraîche, whip a pint of heavy whipping cream with a tablespoon of sour cream.

INGREDIENTS

Crème fraîche

Oil oil

3 lemons

Dijon mustard

Soy Sauce

Salt & pepper

DIRECTIONS

Broil or grill lemon halves for 5 minutes

Olive oil to the 1/3 orange line of SaladSuccess Shaker

Crème fraiche to the 2/3 orange line

Squeeze lemons and strain them into shaker

1 tsp soy sauce

1 heaping tsp of mustard

1 dash of salt & pepper

Shake vigorously in the SaladSuccess Shaker

This recipe comes from Jamie Oliver, Happy Days with the Naked Chef, and is a “must have” for any foodie, not just for the recipes, but for the writing.  It’s the kind of book you can cuddle up and read in front of a warm fire and a glass of Grand Marnier.  When I first read Jamie’s recipe for “The Easiest, Sexiest Salad in the World” (figs, Parma ham*, mozzarella, and basil with honey lemon dressing), I thought I was in food orgasmic heaven.  Then I made the salad, and my family went into an ecstatic food trance.  I think that I’ll start reading his books before I go to bed at night.  My husband will be appreciative.

INGREDIENTS

Olive Oil

Freshly squeezed lemon juice without pulp – approx. 9 lemons

Honey

Salt & Pepper

DIRECTIONS

Olive Oil to the 2/3 orange line

Lemon juice to the top orange line

3 tablespoons of honey

1 tsp of salt

½ tsp of pepper

Shake vigorously the SaladSuccess Shaker

Salad Suggestion:  Along with the Parma ham, mozzarella, and basil, I sometimes add fresh heirloom tomatoes from the garden and slices of avocado.  Sublime.

*Parma ham might be hard to find in your area.  You can substitute with slices of an Italian prosciutto.

This recipe is based on Trader Joe’s Orange Muscat Champagne Vinegar.  But you can make it with regular champagne vinegar and the pulp-free juice (use a fine mesh stainer) of a fresh orange.  If champagne vinegar is too pricey or too hard to find, you can substitute with a white balsamic or an apple cider vinegar.

Ingredients

Olive Oil

Trader Joe’s Orange Muscat Champagne Vinegar or Champagne Vinegar and the juice of one orange (pulp-free)

Brown sugar

Ground nutmeg

Salt and Pepper

Directions

Olive oil to the ½ blue mark

Vinegar to the top vinegar blue  line

(Add orange juice if necessary)

2 heaping spoonfuls of brown sugar (add more if you want the vinaigrette sweeter)

¼ spoonful of nutmeg

1 dash of pepper

2 dashes of salt

Shake vigorously in the SaladSuccess Shaker

Salad Suggestions

  1. Brown rice, carrots, scallions and some grated ginger
  2. Mesclun or boston lettuce, mandarin oranges, mangos, jicama, red onion

Often, when making potato salad (I love to make it with Yukon Gold potatoes, capers, hard boiled eggs and garden herbs), I want a little more punch to my dressing.  But you can use this dressing on any type of salad, especially a vegetable salad such as one made with cooked green beans with goat cheese and herbs.

Ingredients

Olive oil

Rice wine vinegar

Dijon Mustard

Honey Mustard

Salt and Pepper

Directions

Olive oil to the blue oil  line of the SaladSuccess Shaker

Rice wine vinegar to the top vinegar line

One spoonful of Dijon mustard

2 spoonfuls of Honey mustard

1 dash of pepper

2 dashes of salt

Shake vigorously in the SaladSuccess Shaker

Adapted from Newman’s Own Cookbook by Paul Newman and A.E. Hotchner