Tag: gordon ramsay salad dressing recipes

SUMMERTIME PASTA SALAD W/ LEMON DRESSING

 I feel like I’m always on a hunt for the best pasta salad recipe- they are so deliciously summer-y, don’t you think? Cool. Refreshing. Easy (eh, technically). When I found a link to this one as I surfed Pinterest, I thought it would most definitely be worth a try! 

Summertime Pasta Salad w/ Lemon Dressing
(Original recipe found here.)
12 oz salad-size macaroni pasta, cooked according to package instructions and cooled
1cup frozen petite peas
6 slices cooked bacon
Dressing (below)
2 teaspoons fresh thyme leaves, for garnish*
Creamy, Lemon-Thyme Dressing ingredients:
¾ cup mayo
1/3 cup olive oil
¼ cup fresh lemon juice
1 ½ tablespoons lemon zest
1tablespoon plus 2 teaspoons sugar
1 ½ teaspoons salt
1teaspoon whole grain Dijon mustard
1teaspoon fresh thyme leaves*
½ teaspoon freshly cracked black pepper
The original recipe recommends waiting to add the dressing until you’re ready to serve- I forgot this step and let mine sit in the fridge for a few hours… & it was still lovely!

Afterthoughts:
*Like usual, I deviated a bit from the original (I’m not a thyme fan, so I skipped that part). I know this seems obvious, but it was really lemon-y! Next time I might add the lemon gradually so it’s not quite as assertive, otherwise, it was great. I loved the addition of the peas and bacon- such unexpected bits of fun to jazz up an ordinary pasta salad!

Minimal Monday: a week’s worth of fruity salad dressings

A great salad dressing can make even a pile of lettuce exciting, and these fruity dressings are so good you almost want to eat them on their own.  I made up a bunch of small batches on Sunday so I’d have exciting salads all week long. 

I love fruity dressings because they are so colorful and they have the bright flavor of fruit to balance out the sharp vinegar.  Some of them, don’t even need any vinegar at all.  They rely on simple combinations so that the individual flavors shine through.   You can make them in a mini food processor, or with a whisk.  Make small batches of all of them, or one big batch of your favorite.  They’ll keep in the refrigerator for about 2 weeks.

This is a classic that goes with just about anything, but try it drizzled over avocado, or melon salads, and you can use it as a marinade for grilled chicken.

Lime Cilantro Vinaigrette
the juice and zest of 1 large lime
a palmful of fresh cilantro leaves
1/4 cup extra virgin olive oil (plus more if necessary)
salt and fresh cracked black pepper to taste

  • Put the lime juice and zest into the bowl of a mini food processor. 
    Add the cilantro and process until the cilantro is very finely
    chopped.  Stop and scrape down the sides of the bowl as necessary.
  • With the machine running, drizzle in the oil slowly through the
    small hole (s) in the top.  Stop the machine and taste the dressing.  If
    it is too tangy, drizzle in a little more oil.
  • Season with salt and fresh black pepper to taste.  Refrigerate until needed.  
  • Note:  Olive oil partially solidifies in cold temperatures, just bring the dressing to room temperature before using.

You’ll really taste the shallot in this dressing, and the color will be a coral-y pink.  Very pretty and elegant.

Shallot and Pink Grapefruit Dressing
1/2 large shallot, rough chopped
juice of 1/2 pink or red grapefruit (approx. 1/3 cup)
1/4 cup olive oil
1 Tbsp sherry or champagne vinegar
a dab of honey (about a tsp)
salt and fresh black pepper to taste

  • Put the shallot and the grapefruit juice in the bowl of a small food
    processor.  Blend until the shallot is very finely processed.  If using
    a whisk, mince your shallot as finely as possible.
  • With the machine going, drizzle in the oil through the top. 
  • Stop the machine, add the vinegar and honey, then process again to combine.  Add the salt and pepper to taste. 

Blackberry vinegar is a thick deep purple vinegar that has a lot of body due to the
blackberry puree.   This kind of vinegar married with fruit puree is a
new item in the gourmet market and they can be really pricey.  I’ve
fallen for them several times, and they are so good, the flavors just explode.  I’m actually
recycling one of the bottles that I paid big $$ for.   Just mix this with olive oil for an instant dressing.

Blackberry Vinegar
6 oz box of blackberries
1/2 cup white balsamic vinegar

  • Rinse the berries and put them in a small saucepan.  Heat over low
    to medium heat for about 5 minutes until the berries start to break down
    and release their juice.  Add the vinegar, bring back to a full boil,
    and then take off the heat.
  • Let cool a bit and then process in a small food processor until the berries are completely pureed.
  • Strain through a mesh sieve, pushing the thick juice through but leaving the seeds behind.
  • Bottle and keep in the refrigerator.

This is another classic.  The tarragon gives it a little unexpected flavor.  The whole grain mustard gives it a kick.

Lemon Mustard and Tarragon Vinaigrette
juice and zest of 1 lemon
a heaping Tbsp of fresh tarragon leaves
1 Tbsp whole grain mustard
1/4 (plus extra if necessary) walnut oil
salt and fresh cracked black pepper to taste

  • Put the lemon juice, zest, and tarragon in a small processor.  Process until well blended.  Stop and scrape down the sides if necessary.
  • Slowly drizzle in the oil as the machine is running.
  • Stop and taste, add more oil if it is too tangy.
  • Add salt and pepper to taste.

This one comes from my friend Mary.  The color is gorgeous, and it’s a little thicker than the rest.  I think it has potential as a glaze for chicken or pork, too. 

Roasted Strawberry Vinaigrette   ~~~ adapted from Barefeet in the Kitchen
oven to 450F
a heaping cup of strawberries, about 10
1 Tbsp fresh rosemary leaves
juice of 1/2 lime
1/4 cup olive oil
2 Tbsp white balsamic vinegar
salt and fresh cracked black pepper to taste

  • Halve the strawberries and spread them out on a parchment lined baking sheet.  Roast for about 15 minutes. 
  • Transfer the strawberries to the bowl of a mini food processor.  Add the rosemary leaves, lime juice and vinegar.  Process until the berries are pureed.  Slowly drizzle in the oil through the hole in to top as the machine runs.  
  • Add the salt and pepper to taste.
Here’s to a healthy salad filled week!

One year ago today—

Roasted Pecan Butter

New Potato and Sweet Pea Salad

This is a spring version of the old standby barbecue/picnic potato salad.  It uses the tiniest new potatoes you can find, and fresh garden peas.  The dressing is a lightened up half and half mayo and Greek yogurt blend.  The flavor is brilliant thanks to fresh lemon juice, fresh dill and lots of snipped chives. 

 

Have you come across Peewee potatoes?  They’re the size of large grapes!  They cook up quickly and I think they look so cute in this salad.

Look for the smallest potatoes you can find.  Halve or quarter them them if they are on the larger size.  I put the salad together while the potatoes are hot so they have a chance to absorb the flavors from the dressing.

Dont be shy with the fresh dill and chives.  The more the better. 

I just blanch the peas for a minute or so in boiling water to take the raw edge off.  There should be no doubt in anyone’s mind that you’ve used fresh garden peas, but the blanching brings out their flavor and improves their texture and color.  The lemon juice and yogurt make a really zingy dressing, and a little mayo keeps it from being too delicate.

New Potato and Sweet Pea Salad
serves 4
1 lb baby new potatoes (leave them whole if they’re small enough, if not, halve or quarter them)
6 oz fresh garden peas (a heaping cup)
1/4 cup mayonnaise
1/4 cup Greek yogurt
juice of 1/2 lemon
handful of fresh dill
handful of fresh chives
salt and fresh cracked black pepper

  • Whisk the mayonnaise, Greek yogurt, and lemon juice together in a large bowl.  Set aside.
  • Bring a saucepan of water to a boil and add the fresh peas.  Let cook for about a minute or two, then drain and cool the peas immediately in a bowl of ice water.  Drain and set aside.
  • Cover the potatoes with water in a medium sauce pan and bring to a boil.  Cook until the potatoes are just tender, when you can pierce them easily with the tip of a sharp knife.  Drain and add the hot potatoes to the bowl with the dressing.  Toss to coat the potatoes.
  • Add the herbs, cooled peas, and salt and pepper to taste.  Don’t skimp on the herbs or the salt and pepper.  Toss well.
  • Cover and refrigerate until very cold.  Check the seasonings and toss again lightly just before serving.

NOTES:  I think a couple of eggs, cooked just until their yolks start to harden, then roughly chopped, would be a good addition for the next time I make this.

I’m off to the farmer’s market, how about you?

One year ago today—

Heirlooms

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