Posts Tagged ‘salad’
Pasta Salad with Greek Dressing
Written by Rocky Mountain Woman on September 5, 2012 – 12:03 pm -
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more peculiar “p” posts, please click here http://jennymatlock.blogspot.com/
Light and lemony and refreshing for the end of summer!
Ingredient List:
1 lb twirl pasta
1 can black olives
1 cucumber
1/4 cup red onion, chopped
1/4 cup pepperoncini, chopped
1 T oregano
1/4 t rosemary
1 t Kosher salt
pepper from the mill
1 1/4 cup feta cheese
1 lemon and tiny amount of grated peel
2 T champagne vinegar
3/4 cup olive oil, separated
2 cloves chopped garlic
Cook the pasta according to directions and cool
chop olives coarsely
chop pepperoncini
chop onion
slice cucumbers
mix it all together with the cooled pasta and drizzle with 1/4 cup olive oil, set aside
whisk together the juice of the lemon
vinegar
chop the garlic
and add to the lemon juice/vinegar mixture, along with the oregano, rosemary, salt, pepper, lemon peel and the 1/2 cup olive oil
live action shot!
add feta cheese
pour dressing over salad and mix thoroughly
Serve with a crisp, citrusy glass of Pinot Grigio…
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Tags: saladPosted in She Cooks | 21 Comments »
Southwest Caesar
Written by Rocky Mountain Woman on August 31, 2012 – 6:08 am -
One of my favorite all time salads with a decidedly Southwestern twist!
Ingredient list:
mini baguette or a 1/2 of a long skinny one
2 cloves of garlic, peeled
5 canned anchovies
2 T fresh lime juice
1 T Dijon mustard
2 T Worcestershire sauce
1 egg yolk
3/4 cup olive oil
4 romaine hearts
1/2 C grated Queso Blanco
Heat the oven to 425 degrees, slice the baguette and cut the slices in half if necessary. I love the look of the whole round slice so use the skinny baguettes. Spread on a cookie sheet and bake until crispy, about 10 minutes.
In a very large bowl, mash the anchovies and garlic into a paste, using the back of a fork. Add the lime juice and mash again. Add the mustard and Worcestershire sauce, and then finally the egg yolk (if you can’t find trustworthy egg yolks, try using pasteurized eggs)
Whisk and then start adding the olive oil, a little at a time, whisking constantly until a thick creamy dressing appears!
Wash and dry the romaine, chop roughly and place in a bowl, top with the cheese
and cooled croutons
Dress lightly with the dressing, serve with any left over dressing, I typically squeeze a little extra lime juice on top of the finished salad…
Recipe adapted from Rick Bayless
xxoo,
RMW
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Tags: saladPosted in She Cooks | 8 Comments »
Dilly Potato Salad
Written by Rocky Mountain Woman on June 13, 2012 – 12:01 pm -
This post is in honor of the letter “D” and part of Jenny Matlock’s Alphabet Thursday. For more delirious “D” posts, please click here http://jennymatlock.blogspot.com/
The smell of dill always reminds me of living in Pennsylvania when I was first married and walking in my mother in law’s garden with her. She was usually barefoot and we would wander around the herbs and flowers stopping to smell and pick. She would always stop at the dill plants and rub the tops between her fingers and hold them out for anyone lucky enough to be there to smell. She loved dill and it showed up a lot in her cooking.
When I start to miss walking with her in the garden in the summer, I make this salad, it’s summertime at it’s best!
Ingredient list:
5 peeled hard boiled eggs
2 1/2 lbs Yukon Gold potatoes
1/2 cup mayonnaise
1/2 cup light sour cream
1 T sweet pickle juice
2 T Dijon mustard
3/4 cup minced red onion
1/2 cup chopped fresh dill
1/2 cup minced sweet pickle
1/2 cup chopped celery
1 t sweet paprika
Kosher salt and pepper from the mill
Cut the hard boiled eggs into slices and set aside
mince the onions
chop the sweet pickle
In a large saucepan combine the potatoes, 2 t salt and water to cover by 2 inches, bring to a boil over medium heat and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20 to 25 minutes, drain
when cool enough to handle, cut into cubes
place the still warm potatoes in a large bowl and in a smaller bowl combine mayonnaise, sour cream, pickle juice, and mustard. Taste and adjust seasonings as desired
pour over potatoes and mix thoroughly, add the balance of the ingredients and mix gently to combine. Garnish with a little dill and paprika.
Cover and refrigerate for at least one hour before serving
Most Excellent!
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Tags: saladPosted in She Cooks | 26 Comments »
