cup seasoned oil
The U.S. Food and Drug Administration’s directive to eat three to five servings of vegetables a day can seem daunting. But salads can make it easy. One serving of vegetables is one cup of raw vegetables—and once you have discovered which salads excite and energize you, stopping at one cup may be difficult! The darker lettuces are a good source of calcium in the vegan diet. The lighter lettuces may have a role in colon cleansing.
Grocery stores now carry a wide array of greens—many of them pre-washed and ready for dressing. The most laborious step has been eliminated. Try buying greens at your local farmers’ market for the freshest possible ingredients.
Salad greens include:
Crisp head lettuce: iceberg, romaine. These versatile lettuces provide a nice background for the flavors of the other salad ingredients and can take a heavy dressing without wilting or being overpowered. Red romaine tends to be more delicate than its green counterpart.
Bitter greens: arugula, dandelion, endive, chicory, escarole, radicchio, watercress. Every culture seems to have a special bitter green. These can be served raw, lightly steamed or sautéed, or wilted with a hot dressing. The bitterness of these greens pairs nicely with the sweetness of nuts, oranges, apples, pears, and full-flavored vinegars like raspberry, balsamic, and sherry.
Tender heads and leaves: baby spinach, green or red oakleaf, Boston, Bibb, and butter lettuces. These sweet greens require tender loving care. They tend to have a delicate flavor, particularly the head lettuces, so choose dressings and accompaniments that are light in flavor, such as raspberry vinaigrette, toasted almonds, cucumbers, teardrop tomatoes, julienned jicama, or carrots.
Mesclun: typically a mix of baby greens from all the other categories—the resulting taste is a mix of sweet and bitter. The leaves are small but fairly sturdy. The combination of lettuces changes with availability, though typically it will include frisée (curly endive), radicchio, arugula, red and green oakleaf, mâche (tat soi), mizuna (Japanese dandelion greens), and red and green romaine. The best thing about mesclun is that it comes washed and ready to use. Organic varieties are readily available in traditional grocery stores.
Here are some tips for washing salad greens:
• To wash very dirty lettuce, fill a 2-gallon pot or a clean sink with cold water. Add salt to the water to help carry the dirt down to the bottom faster. Cut or tear the lettuce into bite-size pieces. Submerge lettuce and gently swish, checking the rib portions for bugs and dirt. Let the lettuce sit for 2 minutes. Lift the lettuce out of the water, making sure not to stir up the dirt on the bottom. Place the lettuce in a colander. If the lettuce is exceedingly dirty, repeat with clean water.
• If the cold water coming from your faucet is not very cold, add some ice to it. Warm water will cause the lettuce to deteriorate quickly.
• Add a little lemon juice or vinegar to your wash water to prevent your lettuce from rusting—turning brown where it has been cut. (This is called acidulating the water.) Using this technique allows you to prepare enough lettuce for two or three days without much waste.
• Make sure that you lift the lettuce out of the washing water; don’t pour it out into the colander because the dirt will come right with it.
• Lettuces bruise easily, so be gentle with that salad spinner. The NASCAR sounds it makes when revved up are amusing, but the vigorous movement can damage the tender leaves.
• To store your cleaned lettuce, put a dry paper towel in the bottom of an airtight container. Put the washed lettuce on top and keep the container tightly closed.
SALADS
Arugula and Mushrooms
with Pine Nuts
If you buy your arugula at the grocery store, chances are good that it will have been cleaned once already. If you grow it yourself or purchase it at the farmers’ market, it may be a little dirtier and require two or three washings to remove all the sand and grit.
2 tablespoons pine nuts
2 bunches arugula or 4 cups leaves
½ cup sliced white mushrooms
2 tablespoons roasted red peppers, cut into long strips
½ cup Balsamic Vinaigrette (page 111)
In a small heavy skillet over medium-low heat, toast the pine nuts until golden brown. Remove the pine nuts from the pan and let cool.
Remove the roots and any thick stems from the arugula. Separate the leaves and check for any large stones or pieces of sand before washing. Spin or pat the arugula dry.
Put the arugula, mushrooms, peppers, and 1 tablespoon of pine nuts into a 2-quart mixing bowl. Drizzle the dressing over the greens. Toss to combine. Divide the salad among 4 plates. The heavier ingredients tend to fall to the bottom of the bowl. If this happens, arrange them decoratively on top of the greens. Sprinkle each plate with some of the remaining pine nuts and serve.
Makes 4 servings.
Caesar Salad
To produce a thicker dressing, use a food processor or a hand-held mixer
2 cloves garlic
½ teaspoon salt
1 tablespoon Dijon mustard or ½ pommery and ½ Dijon
2 tablespoons lemon juice
1 teaspoon vegetarian Worcestershire sauce or 1 small pinch sour tamarind paste (optional)
1 tablespoon white wine or balsamic vinegar
½ cup olive oil or vegetable oil or a combination
2 tablespoons vegan Parmesan, if desired
1 teaspoon grated lemon zest
¼ teaspoon black pepper
1 head romaine lettuce
¼ cup croutons
¼ cup vegan Parmesan, prepared or homemade (recipe follows)
Crush the garlic in the bottom of a 2-quart mixing bowl or mince in a food processor. Add the salt and mix well. Allow the garlic and salt to sit together for 2 minutes. Add the mustard, lemon juice, Worcestershire or tamarind, and vinegar. While whisking vigorously or with the food processor running, drizzle in the oil very carefully—slowly at first, then a little faster as the oil is incorporated. The dressing should not be separated. Whisk or process in the 2 tablespoons of vegan Parmesan (if desired), lemon zest, and black pepper. (If you miss the taste of anchovies, try adding a little seaweed, softened in warm water.)
Remove and discard the tough outer leaves of the romaine. Cut or tear the dark green tops off the leaves and discard. Cut off the bottom 1 to 2 inches of the head. Cut the head in quarters lengthwise—sixths if the head of lettuce is big. Cut these sections into 1-inch pieces. Wash the lettuce. Spin or pat dry.
In a large bowl, mix the lettuce, croutons, and vegan Parmesan together. Add the dressing and toss to combine. Serve immediately.
Makes 4 to 6 servings.
Vegan Parmesan Substitute
2 tablespoons ground almonds
2 tablespoons nutritional yeast
Pinch salt
Combine ingredients in a small bowl.
Makes ¼ cup.
Baby Greens and Tofu
with Sesame-Soy Vinaigrette
4 ounces silken tofu, cut into ½-inch cubes
3 tablespoons Sesame-Soy Vinaigrette (page 113)
2 cups mesclun
1 teaspoon white sesame seeds, toasted
Toss the tofu with 1 tablespoon of the dressing. Allow the tofu to marinate 15 minutes.
In a small mixing bowl, toss the mesclun with the remaining 2 tablespoons of dressing. Divide onto 2 plates. Scatter the tofu on the greens and sprinkle the salads with the sesame seeds.
Makes 2 servings.
Mesclun with Almonds,
Ginger, and Raspberries
Crystallized ginger is surprising to find on a salad. It is both sweet and spicy. Make sure to cut the ginger into pieces large enough for a guest to remove should they dislike it. Crystallized ginger can be found in most supermarkets.
¼ cup sliced almonds
2 tablespoons crystallized ginger or two large slices
4 cups mesclun greens
½ cup Raspberry Vinaigrette (page 112)
3 tablespoons fresh raspberries
Toast the almonds until golden in either a 300° oven for 5 to 8 minutes or in a sauté pan set over medium-low heat. Remove from the pan and reserve. Cut the crystallized ginger into long strips as thin as possible. If the knife becomes sticky, dip it into hot water.
In a 2-quart mixing bowl, toss the greens with the dressing. Divide the greens among 4 plates. Sprinkle the almonds and ginger on top of each salad. Arrange the fresh raspberries around the edge of the plates.
Makes 4 servings.
Watercress and Spicy Glass Noodles
The only oil in this salad comes from the 1½ teaspoons of sesame oil used to flavor the dressing. The sweetness of the glass or mung bean noodles, added sugar, and cucumber are sufficient to balance the vinegar and lime juice. Watercress is a much-neglected green that deserves a renaissance.
3 ounces glass noodles (cellophane noodles, mung bean noodles, or bean threads)
¼ cup soy sauce
1½ teaspoons sesame oil
½ teaspoon garlic chili paste
1 tablespoon sugar
½ cup rice wine vinegar
1 tablespoon lime juice (optional)
1 green onion, green and white parts, trimmed and cut into thin slices diagonally
2 teaspoons sesame seeds, toasted
2 bunches watercress, washed and trimmed
Cover the noodles with cold water and let soak for 20 minutes. Drain the noodles and put them in a pot of boiling water. Let the water return to a boil and boil for 1 minute. Drain, rinse with cold water, and chill.
Whisk the soy sauce, sesame oil, chili paste, sugar, vinegar, and lime juice. Toss the noodles with the dressing. Add the green onion and 1 teaspoon of the sesame seeds.
Divide the watercress among 6 plates. Divide the noodles among the plates. Sprinkle the salads with the remaining sesame seeds.
Makes 6 servings.
Roasted Vegetables with
Balsamic Vinegar
Roasting the vegetables brings out their natural sugars. The cremini, or brown Italian mushrooms, add an earthy quality to the dish. Use whatever vegetables are on hand. Make sure to cut them into consistent-size pieces so they will cook in the same amount of time.
1 small eggplant
Salt
2 cups cremini or white mushrooms
1 small bulb fennel
1 medium zucchini, cut into 1½-inch cubes
1 medium yellow squash, cut into 1½-inch cubes
2 medium firm tomatoes, cored and cut into eighths
1 tablespoon minced garlic
1 teaspoon salt
cup seasoned oil
½ cup balsamic vinegar
¼ cup fresh basil leaves, coarsely chopped
Freshly ground pepper
Preheat the oven to 300°. If the eggplant is older and the skin is tough, peel it. Cut the eggplant into 1½- to 2-inch cubes. Liberally salt the cubes and put them in a colander. Allow the eggplant to drain for 15 minutes. Rinse the cubes under cold water and pat dry.
Remove the stems from the mushrooms if they seem woody. (Reserve them for making stock, if you wish.) Cut the mushrooms into quarters.
Cut the bottom and the long stalks off the fennel. (Reserve the stalks and the feathery leaves for making stock, if you wish.) Cut the fennel bulb into halves. Remove the core by cutting toward the middle of the bulb on either side of the core. Pop out a triangular piece of core. Trim away any core you may have missed. Cut the fennel into ¾-inch slices or strips.
In a 3-quart mixing bowl, combine all the vegetables. You should have about 7 cups. Toss the vegetables with the garlic and salt. Add the seasoned oil and mix thoroughly.
Arrange the vegetables in a single layer on a baking sheet. Roast in the oven for 30 minutes. Stir the vegetables gently and roast for another 15 minutes or until cooked through.
Put the vegetables into a 3-quart mixing bowl. Toss with the vinegar and basil. Season with black pepper. Serve warm or at room temperature.
Makes 8 servings.
Orange and Onion Salad
This salad stands on its own or can be served with a pile of bitter greens in the center of the plate.Arugula and watercress work particularly well. Soaking the onions tames their flavor. This step can be omitted if you are using Vidalia, Maui, or Oso Sweet onions. The peeling technique for the oranges can also be used with melons, pineapple, or tomatoes. Preparing the oranges this way gives you the classic presentation for this Catalonian salad.
2 tablespoons lemon juice
1 tablespoon sherry vinegar
¼ teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil
1 tablespoon coarsely chopped fresh mint leaves
1 medium-large red onion
3 large navel oranges
Whole mint leaves for garnish
Whisk the lemon juice, vinegar, salt, and sugar until the sugar and salt are dissolved. Whisk in the olive oil. Add the chopped mint leaves. Reserve.
Cut the onion into rings as thin as possible with your knife, mandoline, food processor, or the side of your box grater. Soak the onion slices in ice water for 15 minutes. Drain and pat dry. Toss with 2 tablespoons of the reserved dressing and reserve.
While the onions are soaking, peel the oranges with a knife in the following fashion: Cut a slice from top and bottom of each orange so it is stable on the cutting board. Place your knife on the top of the orange at the point where the orange and white part meet. Carefully cut down the side of the orange, from top to bottom, following the curve of the fruit, cutting away both the peel and the pith to expose the orange pulp. Continue cutting around the orange until all the peel and pith are removed. Cut the oranges crosswise into ¼-inch-thick slices. Toss the orange slices with the remaining dressing.
Alternate the orange and onion slices in an overlapping pattern around the serving platter. (This is called shingling.) Garnish with whole mint leaves.
Makes 6 servings.
Italian Chopped Salad
This salad can be a catch-all for those slim pickin’s from the early spring or late summer garden or a creative way to present the remnants of the week’s vegetable purchases. The dressing is minimal, allowing the flavors of the vegetables to shine. Fresh basil, oregano, thyme, or marjoram are wonderful accents when judiciously added to the salad.
1 cup broccoli florets, blanched and coarsely chopped
2 ripe tomatoes, cut in ¾-inch cubes
1 medium or 2 small cucumbers, cut into ½-inch cubes
1 medium red pepper, cut into ½-inch cubes
1 small red onion, finely minced
4 or 5 radishes, trimmed and cut into very thin slices
½ head radicchio, cored and cut into 1-inch squares
2 cups romaine lettuce, washed and cut into 1½-inch squares
½ teaspoon sea salt
cup extra virgin olive oil
2 tablespoons lemon juice Freshly ground pepper
Place all the vegetables in a 2-quart mixing bowl.
Season with sea salt. Drizzle the olive oil on the vegetables and toss to combine. Add the lemon juice and toss again.
Divide among salad plates and season with freshly ground pepper.
Makes 6 salad-course servings or 4 main-dish servings.
Tempeh Niçoise
This is a classic composed salad—one in which each type of vegetable is arranged in a separate mound on the plate. Dressing each ingredient separately gives the best result. If you don’t want to be so fussy, though, toss everything except the aioli together in a bowl and serve the aioli on the side.
1 pound fingerling or new potatoes, scrubbed and cut into quarters
1 cup Basic Vinaigrette (page 110)
8 ounces tempeh
1 teaspoon oil
8 red cherry tomatoes, cut into halves
8 yellow pear or cherry tomatoes, cut into halves
½ pound green beans, trimmed and cooked in boiling water for 1 minute
2 heads Boston or Bibb lettuce, washed, leaves separated
2 tablespoons Niçoise olives or other brine-cured or salt-cured olives
2 tablespoons Aioli (page 120)
1 cup Red Onion Pickles (page 126)
2 tablespoons capers
Rinse the potatoes well. Boil the potatoes in a pot of salted water until they are tender. Drain the potatoes and rinse gently with cold water to remove starch and avoid discoloration. Toss the warm potatoes with ¼ cup of the basic vinaigrette. Let the potatoes cool completely.
Cut the tempeh into finger-size strips. In a medium sauté pan, heat the oil over high heat. Add the tempeh strips. Shake the pan or stir the tempeh strips until they begin to brown. When they are nicely browned, add 2 tablespoons of the vinaigrette to the pan. The vinaigrette will separate when it hits the pan. Stir briefly to glaze the tempeh and remove the pan from the heat. Lift the tempeh out of the pan, leaving the oil behind. Reserve.
Combine the tomatoes with 2 tablespoons vinaigrette and reserve. Combine the green beans with 2 tablespoons vinaigrette and reserve.
Line 4 large dinner plates with the lettuce leaves. Arrange one linear mound each of the potatoes, green beans, olives, tomatoes, and tempeh in a spoke pattern around the plate. Top each section of tempeh with some of the aioli. Mound some onion pickles in the center of each plate. Scatter the capers over the salads.
Makes 4 servings.
Apple-Fennel Salad
This is a quick and easy salad that showcases two of autumn’s most delightful riches. If you are fortunate enough to live in an apple-producing area, go to a local orchard or farmers’ market for the best selection of varieties.
1 tablespoon lemon juice
1 teaspoon sugar
½ cup soy mayonnaise
1 bulb fennel
3 medium-size tart apples, preferably York, Winesap, or Stayman
Whisk the lemon juice, sugar, and mayonnaise. Reserve.
Cut off the bottom and the long stalks of the fennel, reserving the stalks for stock, if you wish, and the feathery leaves for garnish. Cut the fennel bulb into halves. Remove the core by cutting toward the middle of the bulb on either side of the core. Pop out a triangular piece of core. Trim away any core you may have missed. Cut the fennel into ¼-inch slices or strips.
Cut the apples into quarters. Remove the core and seeds. Cut the apples into - to ½-inch half-moons.
In a 2-quart mixing bowl, toss the apples and fennel with the dressing. Adjust the seasonings with lemon juice, sugar, and salt.
Makes 6 servings.
Poppy Seed Coleslaw
If this salad sits for longer than 30 minutes, the green cabbage turns pink, which could be unappealing to some. If you prefer, you may omit the green cabbage entirely and use all red cabbage or vice versa.
cup brown rice syrup
1 cup raspberry vinegar
1 medium shallot, minced
1 tablespoon poppy seeds
¼ teaspoon salt
Pinch of white pepper (optional)
¼ medium head red cabbage
¼ medium head green cabbage
Place the syrup in a mixing bowl. Whisk in the vinegar. Add the shallot and the poppy seeds. Season with salt. Add the white pepper. The flavors of the dressing should be fairly intense.
Slice the cabbage as thinly as possible with a chef’s knife, a food processor, or the slicing side of a box grater.
Mix the cabbage with the dressing. Let stand for 30 minutes and then serve immediately.
Makes 8 servings.
Asian Coleslaw
I use regular green cabbage, which remains crisp for several hours in the dressing. If left overnight, the cabbage will become a little limp and the chilies will add some significant heat. Neither of these consequences is unpleasant, depending on your preference. If you substitute a more tender cabbage, like savoy or napa, the cabbage can be cut into ¼-inch slices, but the salad should be served on the same day it is made. For green cabbage, use your food processor, mandoline, or the side of your box grater to slice the cabbage as thinly as possible.
If you dislike cilantro, substitute Thai basil.
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 tablespoon sugar
½ teaspoon salt
2 dried red chilies, crumbled
4 cups thinly sliced green cabbage
1 small carrot, cut into small matchsticks or grated
2 shallots, thinly sliced
1 tablespoon fresh ginger, cut into matchsticks, or 2 teaspoons minced fresh ginger
1 tablespoon coarsely chopped fresh cilantro leaves
¼ cup unsalted peanuts, roasted and chopped
Whole cilantro leaves for garnish
Whisk the lime juice, vinegar, sugar, salt, and chilies in a 2-quart mixing bowl. Add the cabbage, carrot, shallots, ginger, and chopped cilantro. Mix all ingredients thoroughly. Let the coleslaw stand for 15 minutes to allow the flavors to develop.
Divide the salad among 4 plates. Sprinkle generously with chopped peanuts and garnish with whole cilantro leaves.
Makes 4 servings.
Almost-Traditional Potato Salad
There’s no reason that vegans can’t participate in the traditional backyard cookout, so bring this version of potato salad to your next neighborhood gathering—but don’t give your secret away!
2 pounds new potatoes, scrubbed and cut into 1½-inch cubes
1 cup soy mayonnaise
1 tablespoon mustard
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1 teaspoon sugar or 1 tablespoon sweet pickle relish
¼ teaspoon salt
2 stalks celery, thinly sliced
½ medium red onion, finely diced
Rinse the potatoes well. Boil the potatoes in a large pot of salted water to cover by 3 to 4 inches until they are tender. Drain the potatoes and rinse gently with cold water to remove starch and avoid discoloration. Let the potatoes cool completely.
In a 2-quart mixing bowl, whisk the mayonnaise, mustard, vinegar, lemon juice, sugar (or relish), and salt. Add the celery and onion and mix well. Add the potatoes and toss until they are well coated. Refrigerate if desired. Allow the flavors to blend for 30 minutes before serving.
Makes 6 servings.
French Potato Salad
2 pounds fingerling or new potatoes, scrubbed and cut into 1½-inch cubes
1 tablespoon capers
½ cup red wine vinegar
1 tablespoon grainy mustard
2 teaspoons lemon juice
1 shallot, minced
1 small clove garlic, minced
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon or basil
1 cup extra virgin olive oil
Freshly ground pepper
2 green onions, green and white parts, trimmed and cut into ½-inch pieces
Rinse the potatoes well. Boil the potatoes in a large pot of salted water to cover by 3 to 4 inches until they are tender. Drain the potatoes and rinse gently with cold water to remove starch and avoid discoloration. Let the potatoes cool completely.
Chop half of the capers coarsely and put in a 2-quart mixing bowl. Reserve the rest of the capers. Add the vinegar, mustard, lemon juice, shallot, garlic, and herbs and whisk to blend. Whisking vigorously, drizzle the oil into the vinegar mixture, slowly at first, then a little faster as the oil is incorporated. The dressing should be fairly thick. (The consistency should be thicker than Italian dressing but thinner than mayonnaise.)
Add the potatoes and the reserved capers and toss until all of the potatoes are well coated. Season with freshly ground pepper. Refrigerate, if desired. Allow the flavors to blend for 30 minutes before serving. Garnish with green onions just before serving.
Makes 6 servings.
Italian Potato Salad
Perhaps this is not an entirely authentic Italian dish. It was born of necessity one day when I had made too much roasted red pepper vinaigrette. It is, however, in the Italian spirit—and delicious. Oil-cured or kalamata olives work well.
2 pounds fingerling or new potatoes, scrubbed and cut into 1½-inch cubes
1 cup Roasted Red Pepper and Basil Vinaigrette (page 113)
1 medium red onion, finely diced
1 teaspoon minced garlic
½ cup roasted red peppers, cut into -inch strips
¼ cup fresh parsley, minced
¼ cup fresh basil leaves, cut into strips
2 cups whole arugula leaves, well washed
¼ cup pitted black olives, cut into quarters
Rinse the potatoes well. Boil them in a large pot of salted water to cover by 3 or 4 inches until tender. Drain the potatoes and rinse gently with cold water to remove starch and avoid discoloration.
In a large mixing bowl, toss the warm potatoes with the vinaigrette, onion, and garlic. Allow the salad to cool to room temperature. The warm potatoes will absorb the dressing. Before continuing, add more vinaigrette, if desired.
Add the peppers, parsley, and basil to the cooled salad. To serve, arrange the arugula around the edge of the serving platter. Pile the potato salad in the middle and scatter the olives around the salad.
Makes 8 servings.
DRESSINGS
Once you get the hang of making your own dressings, you’ll wonder why you ever bought the expensive bottled ones—especially the ones with chemical additives you’d rather avoid. Homemade dressings with lots of vegetables, such as Big Vegetable Dressing and Tomato-Tarragon Dressing, will keep in the refrigerator for 3 to 4 days. Other dressings will stay fresh in the refrigerator for 7 to 14 days. See pages 26–29 for information on oils.
Basic Vinaigrette
Mustard is the magic ingredient that holds vinaigrettes together. This dressing will separate but will come back together with a quick whisking. Or you can make the vinaigrette in a jar with a tight-fitting lid and shake it whenever you are ready to use it.
Match the flavors of the vinegar and oil to the other ingredients you plan to use.
1 tablespoon Dijon mustard
½ teaspoon minced garlic
1 teaspoon minced shallot
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
½ cup red wine, white wine, or other vinegar
1 cup canola, grape seed, or olive oil, or a combination
In a 1-quart mixing bowl or a food processor, whisk the mustard, garlic, shallot, sugar, salt, pepper, and vinegar. Whisking vigorously, or with the food processor running, drizzle the oil into the vinegar base, slowly at first, then a little faster as the oil is incorporated. Taste and adjust seasonings.
Makes 1½ cups.
Italian Vinaigrette
A good basic dressing to have on hand, this also works nicely as a marinade for raw or lightly blanched vegetables. If you’d like to make a Greek dressing, add ¼ teaspoon oregano. If you’d like to make it creamy, reduce the oil to ½ cup, add 4 ounces of tofu, and purée.
½ cup red wine vinegar
1 tablespoon Dijon mustard
1½ teaspoons minced garlic
1 teaspoon finely minced shallot or red onion
¼ teaspoon dried basil
teaspoon dried thyme
½ teaspoon sugar
¼ teaspoon salt
1 generous pinch black pepper
1 tablespoon lemon juice
1 cup oil
In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, onion, herbs, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the vinegar mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing may separate but can be brought back together by whisking.
Makes 1¾ cups.
Balsamic Vinaigrette
This is my favorite dressing for everyday eating. Make sure to use a good mellow balsamic vinegar from Modena, Italy, where all true balsamics originate. This dressing is particularly well suited to mesclun greens.
½ cup balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon minced garlic
teaspoon sugar
½ teaspoon sea salt
teaspoon ground black pepper
2 teaspoons lemon juice
1 cup olive oil, or ½ cup extra virgin olive oil and ½ cup canola or grapeseed oil
In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing should be fairly thick and will remain emulsified for several days.
Makes 1 cups.
Mustard-Sherry Vinaigrette
The sweetness of the sherry in this simple dressing pairs well with mesclun or bitter greens. For added richness, purée a roasted shallot into the dressing.
1 teaspoon Dijon mustard
2 teaspoons minced shallot
teaspoon sugar
Generous pinch of sea salt
½ cup sherry vinegar
1 cup oil
In a 1-quart mixing bowl or a food processor, whisk the mustard, shallot, sugar, salt, and vinegar. While whisking vigorously, or with the food processor running, drizzle the oil into the vinegar mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing may separate but can be brought back together by whisking.
Makes 1½ cups.
Raspberry Vinaigrette
This is a classic sweet-and-sour combination, which makes it suitable for most bitter greens. If raspberries are too expensive or unavailable, simply omit them from the recipe.
1 heaping teaspoon Dijon mustard
1 teaspoon minced shallot
2 teaspoons brown rice syrup or 2 teaspoons sugar
½ cup raspberry vinegar
1 tablespoon lemon juice
¼ cup fresh or frozen raspberries
1 cup canola, grapeseed, or olive oil, or a blend
In the container of a blender or food processor, combine the mustard, shallot, syrup or sugar, vinegar, lemon juice, and raspberries. Purée the mixture. With the food processor or blender running, carefully drizzle the oil into the vinegar mixture—slowly at first, then a little faster as the oil is incorporated. Taste and adjust seasonings.
Makes 2 cups.
Roasted Red Pepper
and Basil Vinaigrette
While this recipe is similar to the one for Balsamic Vinaigrette, the addition of sweet roasted red peppers and basil change its flavors dramatically. While the Balsamic Vinaigrette is best for greens, this dressing is best used with potatoes, pasta, rice, or blanched green vegetables like broccoli rabe or green beans.
You will get the best results using a food processor or immersion blender. If you are preparing this recipe by hand, finely mince the red peppers and basil called for in the first part of the recipe.
½ cup balsamic vinegar
½ cup roasted red peppers, fresh or canned
½ cup fresh basil, loosely packed and coarsely chopped
1 tablespoon Dijon mustard
1½ teaspoons minced garlic
teaspoon sugar
½ teaspoon sea salt
teaspoon ground black pepper
2 teaspoons lemon juice
1 cup oil
In your food processor or a 1-quart mixing bowl, purée or whisk the vinegar, half of the peppers, half of the basil, mustard, garlic, sugar, salt, pepper, and lemon juice. With the food processor or blender running or while whisking vigorously, drizzle the oil into the balsamic mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing should be fairly thick. Cut the remaining peppers into ¼-inch strips. Add to the dressing along with the remaining basil. Taste and adjust seasonings.
Makes 2½ cups.
Sesame-Soy Vinaigrette
This is a simple, elegant dressing. It is not emulsified so you will need to whisk or shake it before you use it. If you can’t get rice wine vinegar, distilled white vinegar will do.
1 clove garlic
1 tablespoon soy sauce
¼ cup rice wine vinegar
1 teaspoon sesame oil
½ cup canola or grapeseed oil
1 teaspoon sesame seeds, toasted
Crush the garlic clove with the side of your knife. In a 1-quart mixing bowl, place the garlic, soy sauce, and vinegar. Whisk in the oils. Add the sesame seeds. Let the dressing stand for 15 minutes to allow the flavors to blend.
Makes ¾ cup.
Citrus Dressing
This dressing stays emulsified longer when made in a food processor or with an immersion blender. Should the dressing separate, however, a little vigorous whisking will combine it again. Try either blood orange juice or orange juice concentrate for a fuller flavor.
1 minced shallot
2 teaspoons Dijon mustard
¼ cup orange juice
2 tablespoons Key lime juice
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1 cup oil
In a 1quart mixing bowl or a food processor, whisk the shallot, mustard, juices, sugar, and salt. While whisking vigorously, or with the food processor running, drizzle the oil into the juice mixture very carefully—slowly at first, then a little faster as the oil is incorporated. This dressing should be thick and will stay emulsified for 2 or 3 days.
Makes 1½ cups.
Tahini Dressing
This is a delightfully simple dressing with a clean taste. Use on blanched vegetables like broccoli or some of the sturdier bitter greens or head lettuces. This recipe does not work well in the food processor, which tends to heat the tahini and cause the dressing to become stiff.
2 tablespoons extra virgin olive oil
½ cup tahini
1 teaspoon minced garlic
½ teaspoon ground cumin
¼ teaspoon ground coriander
teaspoon fine sea salt
6 tablespoons lemon juice
In a 1-quart mixing bowl, whisk cup of cold water and the olive oil into the tahini. Add the garlic, cumin, coriander, and salt. Drizzle the lemon juice into the tahini mixture while whisking continuously. The dressing may become stiff, but this is a temporary condition. Once the lemon juice begins to be incorporated, the dressing will become smooth again. Taste and adjust seasonings.
Makes 1½ cups.
Tofu-Dill Dressing
This is a creamy low-fat dressing perfect for cucumbers, romaine, carrots, and most any salad combination.
8 ounces firm silken tofu
2 tablespoons coarsely chopped fresh dill weed
½ cup lemon juice
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
2 tablespoons finely minced red onion
1 tablespoon light miso
1 cup water
Place the tofu, 1 tablespoon of dill leaves, lemon juice, vinegar, garlic, onion, and miso into the bowl of a food processor and purée. With the food processor running, add the water in a constant stream. Taste and adjust the seasonings. Adjust the consistency with water. Remove to a storage container and add the remaining dill leaves. Allow the flavors to develop for 15 minutes before using.
If using a blender, place the water, lemon juice, and vinegar in the cup of the blender first. Cut the tofu into small pieces and put them into the water. Add 1 tablespoon of dill leaves, garlic, onion, and miso. Pulse the mixture and then purée. Taste and adjust seasonings. Adjust the consistency with water. Remove to a storage container and add the remaining dill leaves. Allow the flavors to develop for 15 minutes before using.
Makes 2½ cups.
Tomato-Tarragon Dressing
For leafy green salads, I prefer to toss the fresh herbs with the greens. For head lettuces, putting the herbs in the dressing works better. This dressing is also delicious on green beans, asparagus, or pasta.
1 cup seeded, diced fresh tomato or 1 cup canned diced tomato, drained
2 tablespoons coarsely chopped fresh tarragon
1 minced shallot
½ teaspoon chopped garlic
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 cup oil
Place the tomato, 1 tablespoon of tarragon, shallot, garlic, vinegar, and lemon juice into the container of a blender or food processor and purée. With the motor running, drizzle the oil into the vinegar mixture very carefully—slowly at first, then a little faster. Remove to a storage container and add the remaining tarragon. Allow the flavors to develop for 15 minutes before using.
Makes 2½ cups.
Big Vegetable Dressing
This dressing is so similar to a popular buttermilk dressing that it may fool the kids! If you don’t have a food processor, put the vegetables through a food grinder. This dressing will keep for 3 to 4 days in the refrigerator.
1 small carrot, peeled and cut into ½-inch coins
1 small green pepper, cut into 1-inch cubes
1 small red pepper, cut into 1-inch cubes
1 stalk celery, cut into ¼-inch pieces
2 cloves garlic
8 ounces firm silken tofu
¼ cup soymilk
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dried dill weed
1 tablespoon chopped fresh parsley
2 teaspoons Mrs. Dash, Spike, or similar seasoning
teaspoon black pepper
Place the carrot, peppers, celery, and garlic into the bowl of a food processor. Pulse until the vegetables are coarsely chopped. Add the remaining ingredients and purée. Taste the dressing and adjust seasonings.
Makes 2½ cups.