| SALAD CORNER |
Basic Vinaigrette
This recipe makes enough vinaigrette to dress a salad for two.
Increase to portions for a larger group or make enough to store. We
find that is stays for about a week in a glass jar in the refrigerator.
Ingredients:
1 tablespoon vinegar- experiment with
different varieties, we like balsamic
½ teaspoon salt, more to taste- we sometimes
use soy sauce in place of the salt
2 ½ - 3 tablespoons high quality extra virgin
olive oil
½ teaspoon Dijon mustard
½ teaspoon honey or real maple syrup
1 teaspoon minced fresh herbs
Freshly ground pepper to taste
Directions:
Briefly mix the vinegar and salt with an emulsion blender, food
processor, or whisk. Slowly add the oil in a stream until emulsion forms
add the remaining oil faster but still in a stream. Taste to adjust salt
and add more oil or vinegar if needed. Add mustard, herbs, and pepper
to taste.
Garlic Croutons
Ingredients:
4 tablespoons extra virgin olive oil
4 thick slices of bread cut into cubes
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon minced fresh herbs
Experiment with your favorite spices to
compliment the herbs you choose
Directions:
Toss all ingredients together in a Ziploc bag and shake to equally
distribute the flavor to the bread cubes. Spread out seasoned cubes
onto a baking sheet and bake at 350 F until browned and slightly crispy.
Adapted from Leafy Greens