Vinaigrettes and Other Dressings : 60 Sensational Recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad

It is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, «the quintessential expert on California cuisine» and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries (There is a whole art to selecting the right wines to make a given dressing, and the California-bred Jordan has the perfect skills here, too.). The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes will be accompanied by colorful photographs, and plenty of tips to guide the home cook’s creativity in the kitchen. It is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, "the quintessential expert on California cuisine" and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home... Title Page 2 Table of Contents 3 Copyright 7 Dedication 8 Acknowledgments 10 Introduction: Have a Salad... 12 CHAPTER 1: CALL IT VINAIGRETTE 29 White Wine Vinaigrette 31 Ruby Vinaigrette 34 Velvet Vinaigrette 36 Balsamic Vinaigrette 38 Not Yo' Mama's Roasted Garlic Vinaigrette 41 Creamy Lemon Citronette 44 Lime-Cayenne Citronette 47 Caraway Vinaigrette 49 Walnut Vinaigrette 51 Hazelnut Vinaigrette 53 Zinfandel Vinaigrette 55 Sunday Morning Miracle: Bloody Mary Vinaigrette 57 Cherry Tomato Vinaigrette 59 Grapefruit Vinaigrette 62 Blood Orange Vinaigrette 64 Apple Cider Vinaigrette 66 Watermelon Vinaigrette 69 Persephone’s Pleasure: Pomegranate Vinaigrette 72 Creamy Green Peppercorn-Mustard Vinaigrette 75 Ginger-Mustard Vinaigrette 77 Honey Vinaigrette 79 Honey-Pepper Vinaigrette 81 Molasses and Honey Vinaigrette 83 White Miso Vinaigrette 85 Warm Shallot Vinaigrette 87 Warm Tomato Vinaigrette 89 Warm Fava Vinaigrette 91 Warm Bacon-Maple Vinaigrette 93 CHAPTER 2: AROUND THE WORLD 96 Zing! Soy-Lime Dressing 98 Thai Lime Dressing 100 Mina’s Tears: Absinthe, Honeydew, and Cucumber Dressing 101 Argentine Elixir: Chimichurri 104 Italian - Style Salsa Verde 106 Harissa Sauce 109 Cool as a Cucumber 112 Moroccan Melody: Chermoula 114 Yogurt-Tahini Dressing 117 Raita With Many Variations 119 Spicy Mexican Crema 122 Avocado And Green Peppercorn Cream 124 CHAPTER 3: CLASSICALLY CREAMY 126 Caesar Salad-Style Anchovy Dressing 128 Mayonnaise With Simple Variations 131 True Aioli 134 Creamy Sesame-Ginger Dressing 138 Blue Cheese Dressing 140 Curry Mayonnaise 142 Creamy Feta and Green Peppercorn Dressing 144 Big Ranch Dressing 146 Little Ranch Dressing 148 Best Louis Dressing in the World 150 Green Goddess Dressing 153 CHAPTER 4: SASSY AND SPIRITED SALADS TO ENJOY ALL YEAR 156 The Simplest Green Salad, With Many Variations 159 Classic And Contemporary Insalatas Caprese 163 The Best Fruit Salad Ever 168 Almost Classic Coleslaw, with Seasonal Variations 172 Basic Warm Potato Salad, with Variations 177 Shellfish Pasta Salad 184 Salade Bijou: Rice Salad For All Seasons 187 Classic Panzanella, with Variations 192 Warm Harvest Bread Salad 195 Hot Weather Tabbouleh with Tomatoes and Mint 198 Cool Weather Tabbouleh with Sorrel, Avocado, and Lime 200 Plain and Simple Farro Salad 204 Thai-Inspired Lamb Salad With Spaghetti Squash 207 Resources 212 Measurement Equivalents 216 Index 218 With this gorgeous and inventive book full of fresh, bright dressings and vibrant vinaigrettes, you can make salads the stars of your meals, rather than just afterthoughts. You can even make salads that are complete one-plate meals, easy to prepare and full of flavor. Mollie Katzen, author of the Moosewood cookbooks, calls lifelong Californian Michele Anna Jordan'the quintessential expert on California cuisine'--and nowhere on earth are salads more celebrated than in California. Michele has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most important element in any salad: its dressing. About half of the recipes in this book are variations on the classic vinegar-and-olive-oil vinaigrette. But Michele takes the vinaigrette formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries. The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes are accompanied by luscious color photographs, and there are plenty of tips for making perfect-every-time salads and for crafting your own signature salads that you can make for years to come. With this gorgeous and inventive book full of fresh, bright dressings and vibrant vinaigrettes, you can make salads the stars of your meals, rather than just afterthoughts. You can even make salads that are complete one-plate meals, easy to prepare and full of flavor. Mollie Katzen, author of the Moosewood cookbooks, calls lifelong Californian Michele Anna Jordan "the quintessential expert on California cuisine"--and nowhere on earth are salads more celebrated than in California. Michele has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings , she shares her wisdom about the most important element in any its dressing. About half of the recipes in this book are variationson the classic vinegar-and-olive-oil vinaigrette. But Michele takes the vinaigrette formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries. The remaining recipes milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes are accompanied by luscious colorphotographs, and there are plenty of tips for making perfect-every-time salads and for crafting your own signature salads that you can make for years to come.