Rodney wrote:
> Personally, balsamic vinegar is as much sweet as I ever want in a
> salad dressing, but dripping them on cottage cheese, ricotta, or maybe
> some nice sheep yogurt, would be a nice way to compare them.
When I mentioned salad dressing, I had this salad in mind, which was posted
here on several occasion:
Strawberry Spring Salad
Yield: 4 Servings
3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted
Combine first 6 ingredients and stir well with a whisk. Combine strawberries
and green. Add the vinegar mix; toss to coat. Sprinkle with nuts.
(Not too long ago, I varied that recipe by adding minced ginger to the
dressing, substituting macadamia oil for the olive oil, chopped Asian pears
for the strawberries, and adding chopped celery and a bit of mayo. I was
quite happy with the way it turned out.)
Here are a few others:
Bulgur Pecan Salad (posted by Damsel in dis Dress)
1/3 cup bulgur -- medium or coarse
1 teaspoon salt
2 cups boiling water
1/2 cup pecan halves
2 small Roma tomatoes -- seeded and chopped
1/4 cucumber, English
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper -- freshly ground
1/2 teaspoon salt
2 tablespoons fresh dill weed -- chopped
2 cups lettuce leaves -- torn
1. In a medium bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur
soak, uncovered, until softened, 20 to 25 minutes.
2. While bulgur is soaking, in a dry small heavy skillet toast pecans over
moderately low heat, shaking skillet frequently, until a shade darker, 4 to
5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
3. In a small bowl whisk together oil, lemon juice, honey, spices, pepper,
and remaining 1/2 teaspoon salt, until emulsified. Drain bulgur in a sieve
and press out any excess water. Return to bowl and add tomatoes, cucumber,
pecans, and dill. Drizzle with dressing and toss well. Divide greens
between 2 plates and top with bulgur mixture.
Source:
"Gourmet's Quick Kitchen, August 1999"
Moosewood Thai Salad (from _The Moosewood Cookbook_)
DRESSING
6 Tbs good peanut butter
1 cup boiling water
4 Tbs cider vinegar
1 Tbs sugar or honey
1 to 1 1/2 tsp salt
3 to 4 medium cloves garlic, minced
crushed red pepper or cayenne, to taste
2 tsp lemon or lime juice
Place the peanut butter in a small bowl. Whisk in the water, and beat well
until combined. Stir in remaining ingredients.
THE REST
1 medium head crisp lettuce (Romaine is good)
1 medium carrot, shredded or thinly sliced
1 small bell pepper, in thin strips
1 small cucumber, peeled, seeded, and sliced
2 medium-sized ripe tomatoes, in bite-sized chunks
2 medium (fist-sized) potatoes, boiled and sliced
4 to 6 hard-boiled eggs, cut in wedges
3 cakes tofu, plain or fried, diced
a small handful each (if available):
minced fresh cilantro, mint, and basil
optional: a handful of mung bean sprouts
*FUN OPTION* potato chips instead of, or in addition to, the boiled potato
slices.
Squeezable wedges of lemon or lime, for garnish
Pile up everything in a provocative yet compelling arrangement. Drizzle the
dressing on top.
BLUE MOON -- a Waldorf Salad variation (from _The Moosewood Cookbook_)
2 medium-sized tart apples, in chunks
2 perfectly ripe pears, sliced
1 stalk celery, minced
1/4 cup (packed) raisins
2 to 3 tablespoons lemon juice
3/4 cup chopped toasted walnuts
Dressing:
1 cup yogurt
3 to 4 tablespoons mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon honey, or to taste
Combine all salad ingredients. Stir together dressing ingredients in a
separate bowl, pour over salad.
Emeril's Cold Noodle Salad (from foodtv.com)
1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
1 pound soba noodles, cooked until tender and refreshed in ice water
1/2 cup thinly sliced green onions, cut on the bias
1/2 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup cucumber, peeled, seeded, and thinly sliced
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro
2 tablespoons black sesame seeds
In a small bowl, whisk together honey, soy sauce and sesame oil. To the
noodles, add green onions, bean sprouts, carrots, cucumber, cashews,
cilantro, sesame seeds, and the soy mixture and mix thoroughly.
Bob
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