New Wave Salad with Red Wine Basil Vinaigrette

I am always seeking out one-dish meals. And this one is absolutely perfect for the end-of-season gorgeous crops of basil, tomatoes and green beans.

1½ cups Red Wine Basil Vinaigrette, see recipe below
1 pound tender green beans, stringed and cut into thirds
1 tablespoon olive oil
10-12 ounces dried fettuccine or linguine, broken in half
1 cup fresh basil leaves
6 ripe tomatoes, seeded, cut into 1-inch chunks
1 cup pitted Kalamata olives
2 tablespoons chopped fresh parsley
4 ounces Parmesan cheese, in one piece

1. Prepare the Red Wine Basil Vinaigrette.
2. Bring a large pot of salted water to a boil. Add the beans and simmer until just tender, about 5 minutes. Scoop out of the pot, leaving the boiling water. Drain, rinse under cold water, drain again, and set aside.
3. In the same boiling water, add the oil and fettuccine and cook at a rolling boil until just tender. Drain, rise under cold water, and drain again. Turn out onto a clean dry dishtowel and pat dry. Place in a large serving bowl. Add ½ cup of the vinaigrette and toss well. Set aside.
4. Arrange the basil leaves in small stacks and roll them lengthwise. Slice the stacks diagonally into slivers. Or see instructions.
5. Cover the pasta with the green beans and tomatoes, followed by the black olives and slivered basil. Sprinkle with parsley and pour the remaining 1 cup vinaigrette over the salad. Toss gently.
6. Scrape the Parmesan with a vegetable peeler to make thin wide shavings. Place them on top of the salad. When serving, try to distribute a good mix of the ingredients on each plate. You may want to put the Parmesan and the peeler on the table so that you can serve yourself more if you’d like.

4 servings as a one-dish meal
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Red Wine Basil Vinaigrette

2 cloves garlic, pressed
1 tablespoon Dijon mustard
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon sugar
1 cup olive oil
½ cup slivered fresh basil leaves, see instructions
½ cup chopped fresh parsley

1. Combine the garlic, mustard, vinegar, salt, pepper and sugar in a small bowl and whisk well.
2. Add the oil in a slow stream, whisking constantly until the vinaigrette has thickened slightly. Fold in the basil and parsley. Taste for seasonings and adjust as you see fit.

Makes 1½ cups
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Grilled Pancetta-Wrapped Figs and Arugula with Mustard Lavender Vinaigrette

If you're interested in a light dinner in the midst of fig season, this is just wonderful. Plenty of flavor, a delicious dressing, and the little purple flowers which are in nearly every yard during the summer.

Mustard Lavender Vinaigrette, start the day before if you have time, see recipe below
About 6 cups arugula or other fresh greens
½ cup pine nuts, lightly toasted (Watch! They burn easily.)
8-12 large fresh black figs
8-12 thin slices pancetta, smoked pepper bacon, or regular bacon
Vegetable oil for brushing the grill
Fresh lavender or society garlic flowers for garnish

1. Wash, dry, and chill the greens.
2. Prepare your grill or broiler.
3. Wrap each fig with a piece of bacon or pancetta and secure with a toothpick or small metal skewer. Brush the grill or broiler rack with vegetable oil. Place figs on the rack and grill or broil, turning frequently, until the bacon is browned, about 5 minutes or a little longer.
4. Drizzle the arugula or other greens with the Mustard Lavender Vinaigrette. Divide the greens among 4-6 individual plates. Arrange 2 or 3 figs on each plate and drizzle with more vinaigrette if desired.
5. Sprinkle with pine nuts and garnish with the fresh flowers.

3 or so servings as a dinner salad and 4-6 servings as a salad course, depending on the size of the figs and how many figs you serve/person
Adapted from James McNair’s Salads

Mustard Lavender Vinaigrette

½ cup fruity extra virgin olive oil
1 tablespoon chopped fresh lavender flowers
OR
1½ teaspoons crumbled dried lavender flowers
¼ cup balsamic vinegar
1 tablespoon Dijon mustard or 1 teaspoon dried mustard
1 teaspoon minced or pressed garlic
1 teaspoon salt
1 teaspoon sugar

1. In a bowl or jar, combine the olive oil and chopped or crumbled lavender, cover, and let stand at room temperature for at least 24 hours or for up to several weeks. Strain before using.
2. Combine everything except the lavender oil in a bowl or jar. Shake or stir until combined. Add the oil and shake or stir again. Use immediately or store in the fridge. Return to room temperature before serving.

Makes ¾-1 cup
Adapted from James McNair’s Salads

First Night Dinner Salad with Red Wine and Paprika Vinaigrette

Several years ago, we spent New Year's with friends on the Big Island of Hawaii.  We rented a large house overlooking the ocean with lots of room and a good-enough kitchen, if you know what I mean. On the way to the house from the airport, we found a Farmers' Market and bought some things we had all been craving, most especially papayas and macadamia nuts. And together with a few more supplies put together what we called First Night Dinner Salad. Just fantastic.

2 heads butter lettuce, washed, dried, and torn into pieces
1 pink grapefruit, sectioned, see instructions
1 small papaya, seeded, peeled, and sliced
½ cup macadamia nuts, coarsely chopped
4-5 slices of bacon, cut crosswise into ½-inch strips
2 tablespoons finely chopped red onion or green onion
Coarse-grain Hawaiian salt, if available (white or pink), optional 

Red wine and paprika vinaigrette:
2 tablespoons red wine vinegar
6 tablespoons olive oil
¼ teaspoon paprika, smoky or regular
Salt and pepper to taste

1. Place the sectioned grapefruit (see instructions for peeling and sectioning citrus) and sliced papaya in separate bowls.
2. Fry the bacon until it is slightly brown and a little crispy. (I like limp bacon but I may be alone in my preference.)
3. Make the vinaigrette by combining all the ingredients in a small bowl and stirring with a fork to mix well. Taste and adjust seasoning. You can add a touch of sugar if your vinegar is quite sour.
4. Mix the greens with the onions in a salad bowl. Add about half of the dressing and toss carefully.
5. Arrange the greens on four dinner plates. Distribute the papaya slices, grapefruit sections, bacon, and macadamia nuts over the greens. Spoon the remaining dressing over each plate to moisten the fruit and nuts. Sprinkle with the optional coarse salt.

You can also add avocado slices if you desire.

4 servings for a light dinner or 6 for a side salad
My own devising

Prosciutto, Pear, and Parmesan Salad with Lemon and Chervil (or Dill) Vinaigrette

This is a gorgeous combination of flavors. I sometimes serve this salad for dinner without anything else, except maybe some crusty bread.

4 large handfuls arugula or watercress
2 ripe pears
Juice of 1 lemon
3½ ounces thinly sliced prosciutto
3½ ounces Parmesan, sliced with a vegetable peeler
2 tablespoons small chervil sprigs or dill, coarsely chopped
Pepper to taste
Lemon and Chervil (or Dill) Vinaigrette, see recipe below

1. Put the greens in a bowl and pour over half of the dressing. Toss to combine. Place on four individual salad plates.
2. Leaving the skin on, cut each pear into 8 pieces. Sprinkle them with the lemon juice to prevent discoloration.
3. Tear or cut the prosciutto into bite-size pieces. Scissors work well.
4. Arrange the pears and prosciutto over the greens. Scatter the parmesan and chervil or dill on top.
5. Drizzle the salads with more dressing. Sprinkle with freshly ground black pepper to taste.

Note: If you want to make this a dinner for 2, reduce the amounts to 1½ pears and 2 ounces of prosciutto.

2 dinner servings or 4 side-salad servings
Adapted from Jane Hann’s Salads: Cooking with Style

Lemon and Chervil (or Dill) Vinaigrette

4 tablespoons olive oil
1 tablespoon balsamic vinegar
Juice of 1 lemon
1 tablespoon finely chopped chervil or other fresh herbs, like dill
1 garlic clove, finely chopped or pressed
Salt and pepper

1. Combine all the dressing ingredients in a small bowl.
2. Whisk until well blended.

Makes ½ cup
Adapted from Jane Hann’s Salads: Cooking with Style

Warm Potato Salad with Garlic Sausage

6 ounces small potatoes or about 12 small potatoes, cooked, see instructions if you need them
½ cup white wine
1 cup chicken stock
6 fresh uncooked Garlic, Italian or Sicilian sausages, cooked and cut in thick slices
3 ounces Swiss cheese, cut in small cubes
1 tablespoon chopped chervil (if you can find it) or dill
1 tablespoon chopped tarragon
¼ cup chopped chives

Mustard and White Wine Vinaigrette:
1 tablespoon Dijon mustard
1/3 cup white wine vinegar
½ cup olive oil
Salt and pepper to taste

1. Cut the cooked potatoes into thick slices. If the potatoes are small, halve or quarter them.
2. Bring the wine and stock to a boil and reduce by two-thirds. Remove from the heat and toss the still warm potatoes into the mix and leave for 10 minutes to infuse.
3. Warm the cooked sausages in a 350ºF oven for 6 minutes in a Bram pot or an ovenproof skillet. Combine the sausages and the potatoes in the pot or skillet.
4. Whisk together the mustard and vinegar. Slowly add the oil and season with salt and pepper to taste. Pour this over the potato mixture; you may not need all of it. Add the cheese and herbs and toss together. Serve the salad in the Bram pot or, if you used a skillet, transfer to a serving bowl. Serve warm.

4-6 servings
Adapted from Simon Rimmer’s Rebel Cook: Bending the Rules for Brilliant Food

Shrimp and Black Rice Salad with Vietnamese Vinaigrette

I was eating some leftovers of this dish on a plane ride from SFO to NYC. A friend, who was seated across the aisle from me, leaned over and said “Watch out. There are lots of people on this plane who would do anything for a bite of your lunch.” I think that included my friend.

For the Vietnamese dipping sauce/vinaigrette:
2 garlic cloves, minced or pressed
1 red or green jalapeno or serano fresh pepper, seeded and minced
1½-inch piece of fresh ginger, peeled and minced
4 tablespoons fish sauce
2 tablespoon lime juice (about 1 lime)
4 tablespoons water
2 tablespoons granulated sugar

For the salad:
1 cup black rice
Note: The brand I get at the supermarket is Lotus Foods A World of Rice Forbidden Rice: The Emperor’s Exclusive Grain Imported from China
1 pound raw shrimp, peeled
Salt
Juice of ½ lemon

1. To make the sauce, mix all the ingredients together.
2. Cook the rice by bringing 1 2/3 cup water to a boil, add the rice, and cook for 40-45 minutes. You can also follow the instructions on the package.
3. Poach the peeled shrimp in simmering water to which you have added the juice of ½ lemon.
4. Let both the rice and the shrimp cool somewhat. Place the rice is a shallow serving bowl. Stir some of the sauce into the rice. Arrange the shrimp on top and spoon more sauce onto them. Serve at the table with additional sauce in a bowl on the side.

2-3 dinner servings
Adapted from Nigella Lawson’s Forever Summer

Thai-Style Steak Salad with Thai Vinaigrette

This is a wonderful dinner salad, perfect when you have some leftover cooked steak. Add some crusty bread and you have a great dinner. It would also work with leftover roasted chicken.














Leftovers from whatever cooked steak you have on hand, thinly sliced into ½-inch x 2-inch strips
Greens (a large handful or two for each person eating): romaine, red leaf or whatever mix of greens you have on hand
½ cup fresh mint, sliced
2 green onions, sliced on the diagonal
½ cup toasted salted peanuts, chopped coarsely, optional

Thai vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sugar
½ teaspoon Dijon mustard
1/8 teaspoon Aleppo pepper or hot pepper flakes
Salt and pepper to taste

1. Mix together all the ingredients in the vinaigrette. Taste for seasoning and adjust as you desire.
2. Mix enough of the vinaigrette with the cooked steak to moisten it nicely.
3. Combine the greens, fresh mint, and green onions in a salad bowl.
4. Add the remaining vinaigrette to the greens. Toss well.
5. Pile the greens on dinner plates. Top with the steak, pouring the vinaigrette from the steak bowl over all.
6. If you wish, sprinkle the toasted peanuts over the salads.

The number of servings depends on the amount of cooked steak you have. If you have a lot, you may need to increase the amount of the vinaigrette. The amount given for the vinaigrette would serve 4 for dinner with some crusty bread.
Adapted from Martha Stewart Living’s Great Food Fast

Fruit Salad with French Fruit Salad Dressing

You can use most any fruit that you happen to have in your fridge. I used blueberries, one mango, one pink grapefruit, and one orange. I could have added an apple and a giant papaya but thought they didn't quite fit the mood. I served the salad on a couple of small romaine leaves with French Fruit Salad Dressing, see recipe below, on the side.

3 servings or for as many as you have fruit to serve
My own devising

French Fruit Salad Dressing

¼ teaspoon salt
½ teaspoon paprika
6 tablespoons olive oil
3 tablespoon lemon juice or juices from the bottom of the fruit bowl
¼ teaspoon dried mustard or ½ teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon honey

1. Combine all the ingredients in a small bowl or a small glass jar. Stir them with a small whisk or a fork until they are smooth. Or shake them in the jar with the top on.
2. Taste for seasonings. Add more salt if necessary.
3. Shake or stir before using. I put it in a bowl on the table so that we could serve ourselves.

Makes ½ cup
Adapted from Irma S. Rombauer and Marion Rombauer Becker’s 1953 Joy of Cooking

Everyday Green Salad with Everyday Salad Dressing

Greens including arugula, watercress, romaine, butter, leaf, or a mix
I usually count on a good-sized handful per person.
Treats might include pine nuts, raisins, avocado, grapefruit, apples, pears, artichoke hearts, green onions, herbs. I don’t add more than two or three to keep it simple.
Everyday Salad Dressing, see recipe below

1. Wash the lettuce if necessary. Spin dry in a salad spinner if you have one or dry with paper towels.
2. Place in a salad bowl. If you are doing this ahead of time, put a damp paper towel over the top of the lettuce and place the bowl in the refrigerator.
3. Just before serving, add any of the treats and the salad dressing. Toss to combine and serve immediately.

Makes as much as you desire
My own devising, but not original to me

Everyday Salad Dressing

2 tablespoons fresh lemon juice or vinegar such as sherry, balsamic, red or white wine
1 teaspoon Dijon mustard
4-6 tablespoons olive oil
Salt and pepper to taste
1 small shallot or 1 garlic clove, finely minced, optional

1. Mix everything together in a bowl and whisk with a fork until it combines. Taste to make sure the balance is to your liking.
2. Pour over the salad just before serving. If you have any dressing leftover, store in clean glass jar in the refrigerator. Bring to room temperature before using.

Makes about ½ cup
My own devising, but not original to me

Iceberg Lettuce with Tangy Blue Cheese Dressing

I can't begin to explain what has gotten into me: I can't seem to get enough iceberg lettuce. Not by itself, mind you, but only if it is slathered with this Tangy Blue Cheese Dressing. The crisp coldness of the lettuce, the crunch, with the creamy richness of the dressing. I am in love.

1 green onion or 2 tablespoons chives, finely chopped
2 tablespoons finely chopped parsley
1 garlic clove, pressed or minced
½ cup mayonnaise
¼ cup sour cream
1½ tablespoons white wine vinegar
1½ teaspoons dry white wine
1½ teaspoons fresh lemon juice
2 ounces blue cheese, crumbled
Salt and pepper to taste
A touch of agavé syrup or honey if you think the dressing needs it
Iceberg lettuce

1. Combine all the ingredients, except the lettuce, in a bowl. Stir to mix. Taste for seasonings and adjust according to your taste.
2. Refrigerate until ready to serve.
3. Cut yourself a wedge of iceberg and slice it up a bit more if you like. Spoon the dressing over the lettuce.

Variation: If you want to be really decadent, fry up some ¼-inch bacon pieces and sprinkle them on top of the salad.





Makes about 1½ cups of dressing
Adapted from the Wine Advisory Board’s Favorite Recipes of California Winemaker, [from 1963].
Offered by Mrs. Frank Lico, San Martin Vineyards Company, San Martin
Mrs. Lico also suggests that the dressing would be “good with barbecued steak, baked potato, green beans and apple pie for dessert.”

Mango and Hearts of Palm Salad with Lime Vinaigrette

1 large mango, peeled, pitted and cut into bite-sized pieces
¼ cup finely chopped red onion
3 stalks of hearts of palm from a 14.5-ounce can, drained, halved lengthwise and cut into bite-sized pieces
1 head Boston or other lettuce, washed and dried
Salt and black pepper

Lime vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon salt or more to taste

1. In a small bowl, mix together all the ingredients for the vinaigrette. Taste carefully for seasonings and adjust to your taste.
2. In a medium bowl, toss the mango, the red onion, and the hearts of palm along with half the vinaigrette. Add salt and pepper as you wish.
3. Arrange the lettuce on four plates. Spoon the mango mixture on top. Drizzle with the remaining vinaigrette and a few grinds of fresh pepper.

4 servings
Adapted from The Kitchens of Martha Stewart Living’s Great Food Fast

Avocado-Papaya Salad with Papaya Seed Dressing

4 cups mixed greens, including arugula
2-3 avocados, peeled, pitted, and sliced
1½ tablespoons toasted almonds or macademia nuts, coarsely chopped
Freshly ground black pepper
1 lime, cut in wedges, optional
Papaya Seed Dressing, see recipe below

1. Split the papayas in half lengthwise. Scoop out the seeds and set aside 2 tablespoons of the seeds for the dressing, picking out any membranes attached to the seeds. Peel the papayas and cut crosswise into ¼-inch-thick slices.
2. To serve, dress the greens with half the dressing and pile this in the center of 6 salad plates.
3. Alternate slices of avocado and papaya across or around the greens and drizzle with the remaining dressing.
4. Sprinkle on the nuts and freshly ground black pepper; place lime wedges on the side.

Papaya Seed Dressing

2 tablespoons papaya seeds
3 tablespoons freshly squeezed lime juice
3 tablespoons rice vinegar
1 tablespoon plus 2 teaspoons honey
2/3 cup olive oil
2 small garlic cloves
½ teaspoon ground cumin
1¼ teaspoon sweet or smoky sweet paprika
¼ teaspoon Aleppo pepper, optional
½ teaspoon salt
Freshly ground black pepper

1. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth.
2. Taste for seasoning. Add more of anything if you desire.

6 servings
Adapted from Cindy’s Pawlcyn’s Big Small Plates

Quinoa Salad with Pistachios and Cranberries with Sherry Vinaigrette

Quinoa is a grain originally from Peru that has a very high protein content. It is also delicious. This red one is from the Rancho Gordo folks in Napa, California who produce so many outstanding dried beans.

1/3 cup pistachios or slivered almonds
1 cup quinoa (red from Rancho Gordo or regular)
1½ cups water, heated in the microwave
1 teaspoon salt
2 stalks celery, cut in half lengthwise and sliced
3 scallions, sliced, including some of the green part
¼ cup dried cranberries, chop coarsely if they are big, use more if you'd like
1 recipe Sherry Vinaigrette, see recipe below

1. Arrange the pistachios or almonds in a single layer in a small pan and toast at 350ºF until lightly browned, about 5 minutes or less. Let them cool to room temperature and chop coarsely.
2. Toast the quinoa in a medium skillet or pottery skillet over low heat, shaking the pan occasionally until it lightly browns, about 5 minutes or longer. It will take a little longer in the pottery skillet, keeping it on low heat. Add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
3. Let it cool. Add the nuts, celery, scallions, and cranberries and toss.
4. Dress with Sherry Vinaigrette. Check for salt, adding more if required.
5. Serve immediately or refrigerate. Bring to room temperature before serving.

4 servings
Adapted from Fran Gage’s The New American Olive Oil

Sherry Vinaigrette

1 tablespoon sherry vinegar
¼ teaspoon salt
Pepper to taste
3 tablespoons olive oil

Mix the vinegar, salt, and pepper in a small bowl. Slowly pour in the olive oil, whisking with a fork to mix. Taste for seasoning and adjust.

If you are using this for a regular salad, you can add 2 teaspoons minced shallots or green onions. The Quinoa Salad already has green onions in it so these are shallots are not necessary.

Adapted from Fran Gage’s The New American Olive Oil

Grilled Patty Pan Squash with Smoked Bacon and Olive-Caper Vinaigrette

Squash:
1 pound patty pan squash (5 or 6), cut in half horizontally
2 tablespoons olive oil
Salt and pepper

Smoked Bacon and Olive-Caper Vinaigrette:
¼ pound smoked bacon, diced
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoon capers
¼ cup chopped olives (green or black)
2 tablespoons champagne vinegar
2 tablespoons caper vinegar (from the jar)
3 tablespoons olive oil
1 Roma tomato, peeled, seeded, and chopped
You can also use cherry tomatoes, cut in half

To prepare the squash (and peel the tomato):
1. Bring a large pot of salted water to a boil. Drop in the tomato for 10-15 seconds. Remove and peel. Drop in the squash and cook for approximately 3-5 minutes or until barely tender. Remove and place immediately in an ice bath or run under cold water. When cool, lay them out on a clean kitchen towel to dry.
2. Coat the squash lightly with olive oil, salt and pepper. Set aside.

To prepare the vinaigrette:
1. In a skillet, cook the bacon until it is nicely browned.
2. Reduce the heat to low and add the garlic, shallots, capers and olives. Sauté until the garlic is slightly golden brown.
3. Remove from the heat and add the vinegars and olive oil. Set aside.

To finish the dish:
1. Place the squash on the hot grill or a hot grill pan on top of the stove. Turn them until they are warmed through and have nice grill marks. Reheat the vinaigrette.
2. Place the flat bottoms of the squash on a serving platter. Spoon some of the warm vinaigrette over them. Top with the round part of the squash and pour the remaining vinaigrette over all. Garnish with the diced tomatoes.
3. Serve warm or at room temperature.

4-6 servings depending on the number of squashes and your hunger
Originated with the Grilled Asparagus recipe in Bradley Ogden’s Breakfast Lunch and Dinner

Ensalada criolla (Creole Salad) with Cuban Vinaigrette

2 medium tomatoes, seeded and diced
1 large avocado, peeled and pitted, cut into chunks
½ medium red onion, sliced thinly
6 tablespoons Vinagreta Cubana, see recipe below
Salt to taste

1. Right before serving, place the tomatoes, avocado, and onions in a mixing bowl.
2. Add the vinaigrette and mix to combine. Season with salt to taste.

4 servings
Adapted from Alex Garcia’s In a Cuban Kitchen

Vinagreta Cubana (Cuban Vinaigrette)

1 teaspoon Dijon mustard
1 small garlic clove, pressed
3 tablespoons fresh lime juice or white vinegar
1/3 cup olive oil
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh cilantro
Salt and black pepper to taste

1. Combine the mustard, garlic, and lime juice in a small mixing bowl. Whisk in the olive oil in a steady stream.
2. Add the parsley, cilantro, salt and pepper and mix thoroughly.

Makes ¾ cup
Adapted from Alex Garcia’s In a Cuban Kitchen