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Archive for the ‘Salads’ Category

Ingredients

French Baguette
SOOC Butter
Rosa Maria Dipping Blend
Sea Salt
Garlic Salt

Directions: Preheat oven to 375
1.) Cube up your baguette and place it on cookie sheet with tinfoil.
2.) Drizzle SOOC butter until the cubes are covered.
3.) Sprinkle the Rosa Maria, sea salt and garlic salt lightly.
4.) Place in oven for 5 minutes then pull out and mix around cubes.
Continue to bake until crunchy.
5.) Let it cool and serve

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Vinaigrette

2 tablespoon Cranberry Pear White Balsamic

Pinch of salt

2 teaspoons Dijon mustard

5 tablespoons Blood Orange Extra Virgin Olive Oil

1 1/2 teaspoons shallots, finely minced

Freshly ground black pepper to taste

Salad

4 cups torn Bibb lettuce or romaine or mixed field greens, washed, patted dry

1 small pear, peeled, cored and thinly sliced

4 tablespoons gorgonzola cheese, blue cheese or feta cheese

3 tablespoons coarsely chopped walnuts, toasted

To make the vinaigrette: In a food processor or blender, mix the balsamic vinegar, salt and mustard. Slowly drizzle in the oil while the processor is on and process until an emulsion forms. Adjust the seasonings as necessary. Add the shallots and black pepper. Make this up to 2 to 3 days in advance and store in the refrigerator. Bring to room temperature, whisk before using.

To make the salad: Place the greens in a large bowl. Drizzle a few tablespoons vinaigrette over the greens. Toss gently to coat the leaves. You might not use all the vinaigrette.

Divide the greens on 2 plates. Top each with a few pear slices and sprinkle with crumbled cheese. Sprinkle on some coarsely chopped walnuts. Drizzle more vinaigrette on top of the walnuts if desired.

Cook’s note: To toast the nuts, place on a tray in a toaster oven. Toast about 4 minutes or until fragrant. Watch carefully; they can burn easily.

http://www.freep.com/article/20110210/FEATURES02/102100395/Pear-Gorgonzola-Salad-Walnuts

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This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savoury vinaigrette to spoon over a simple salad.

2 cups grapes, halved

2 tbsp Blackberry Ginger Balsamic Vinegar

2 tbsp Lemon Extra Virgin Olive Oil

1/2 tsp freshly ground black pepper

Pinch of salt

8 cups mesclun mix or mixed baby greens

3 kiwifruit, peeled and cut into wedges

4 oz goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Directions

Heat oven to 400 F.

Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)

Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.

Tips
Add sliced grilled chicken, pork or salmon to serve as a main-course salad. Or spoon the warm grape mixture over Brie or Camembert cheese and serve with crackers as an appetizer or as part of a cheese coarse.

~ Recipe courtesy of California Grapes and News Canada

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4 servings

Ingredients:

¼ cup balsamic vinegar, such as Fig Dark Balsamic Vinegar
3 ea. ripe pears (Bosc is preferred but any nice ripe pear will work)
1 Tbsp. extra virgin olive oil, such as SOOC Organic Arbosana EVOO
To taste Kosher salt
To taste freshly ground black pepper
1-2 tsp. lemon juice
3 cups arugula or tender salad greens
3 oz. blue cheese (we prefer Maytag brand from Iowa)

Directions

In a small saucepan, reduce the balsamic vinegar over high heat until it thickens and will coat the back of a spoon (you will have a little over 1 Tbsp. left); remove from the stove and allow to cool to room temperature.

Halve the pears lengthwise and remove the core with a small scoop. Cut the pears into wedges and combine in a large mixing bowl. Drizzle pears with about 1/2 tsp. of the olive oil, a few grains of kosher salt and some black pepper.

In a small bowl, whisk together the lemon juice and the remaining olive oil, season to taste with salt and pepper. Toss the greens with a pinch of salt and just enough of the lemon vinaigrette to coat each leaf. Arrange a bouquet of the greens in the center of the plate and spread the pears around the outside.

Drizzle the pears with the balsamic glaze, sprinkle the salad with the blue cheese and serve.

Found at http://www.azfamily.com/on-tv/your-life/Pears-with-Maytag-Blue-Cheese-and-Balsamic-Glaze-104976559.html

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This is great way to cook Radicchio when you still want the feel of summer but you also get that warm cozy taste of fall.

Roasted Balsamic Radicchio Bon Appétit | May 2005

Yield: Makes 4 servings

2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil
1 tablespoon chopped fresh thyme

Traditional 18 year Balsamic vinegar (for drizzling)

Use our new Balsamic Blaze to finish the dish off or try using the Fig or Pomegranate Balsamic if you want a more adventures flavor!
Preparation

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
Market Tip
Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/views/Roasted-Balsamic-Radicchio-232102

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Serves Two:
2 large vine ripe tomatoes
4 oz. baby lettuce or field greens
6 each red onion rings
2 oz. capers
8 oz. fresh lump crab meat
6 oz. mayonnaise
1 lemon for juice
1 tsp minced garlic
salt and black pepper to taste
chopped fresh herbs to taste
8 oz balsamic vinegar, such as the Traditional 18-year
toasted French bread
Directions:
In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.
Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
Serve, impress and enjoy!

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Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

1/3 cup (75 ml) balsamic vinegar, such as the Fig Balsamic

3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Athenolia Olive Oil

1 Tbsp. (15 ml) chopped fresh thyme

1/2 tsp. (2 ml) each salt and pepper

8 fast-fry boneless centre-cut pork loin chops

4 peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) spinach or arugula

Set aside 2 Tbsp. (30ml) of balsamic vinegar.

Directions:

Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.

Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.

Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

From Foodland Ontario via http://www.wetaskiwintimes.com/ArticleDisplay.aspx?e=2697830

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3 to 4 fresh chicken breasts
1 cup dark chocolate balsamic vinegar
1 cup walnut oil
1 sweet onion
Fresh spinach
Chopped walnuts
Feta cheese
Fresh berries (blueberries, raspberries, strawberries)

Directions:

Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

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1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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