ASIAN SLAW
VINAIGRETTE
¾ CUP
This is a great dressing for slaw because its hearty and potent flavor stands up to crunchy shredded cabbage. I like to use this vinaigrette as a dipping sauce for steamed Chinese dumplings.
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
¼ cup dark brown sugar
1 serrano chili pepper, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh gingerroot
1 tablespoon dark molasses
¼ cup peanut oil
¼ cup extra-virgin olive oil
In a food processor, combine the soy sauce, lime juice, brown sugar, chili pepper, cilantro, gingerroot, and molasses. With the machine running slowly, drizzle in the peanut oil and olive oil until the mixture is blended. It will be thick, creamy, and homogenized. This vinaigrette will keep in the refrigerator for 3 days in an airtight container.
CHAMPAGNE
VINAIGRETTE
ABOUT CUP
The first time I tasted a dressing that had champagne vinegar in it, I remember my reaction. I noticed a clean, fresh, slightly sweet flavor. I just loved it and starting using champagne vinegar for dressings. Although I use all the dressings in this chapter, I have to say that this recipe and the shallot vinaigrette are at the top of my list!
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
1 small garlic clove, smashed
1 teaspoon minced shallot
teaspoon kosher salt
Cracked pepper
Whisk together the olive oil, Dijon mustard, and champagne vinegar until emulsified. Add the garlic, shallot, and salt, and stir. Add pepper to taste. Place in an airtight container and let sit for at least an hour. This dressing will keep in the refrigerator for 4 days in an airtight container.
RASPBERRY
VINAIGRETTE
ABOUT ¾ CUP
This very light, summery-tasting dressing is especially great on fresh fruit such as raspberries, peaches, cantaloupe, and, yes, even watermelon! Toss these fruits into your salad. You’ll be surprised at how good it is!
½ cup extra-virgin olive oil
2 tablespoons walnut oil
1 teaspoon finely chopped shallots
2 tablespoons rice wine vinegar
1 tablespoon malt vinegar
1 tablespoon raspberry vinegar
¼ teaspoon kosher salt
In a glass bowl, combine all of the ingredients and whisk together well.
Store in an airtight container in the refrigerator for up to 3 days.
HOMEMADE CROUTONS
4 CUPS
I prefer to make my own croutons; it’s easy to do, and they taste so much better than store-bought. The extra-virgin olive oil helps give them a deep golden color and extra flavor. Take that extra step and make the croutons yourself; you will definitely see and taste the difference.
12 slices sourdough bread, cut into 1-inch cubes
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon kosher salt
Preheat the oven to 350°F.
Place the cubed sourdough bread in a large bowl. Drizzle the olive oil on top and, using your hands, mix well.
Combine the garlic powder, onion powder, and salt in a bowl, and mix well. Sprinkle over the bread, and mix well.
Spread the seasoned bread out on a baking sheet, and bake until the cubes are dried, golden, and crunchy, 30 minutes or more.
Store in an airtight container in the pantry for up to 1 month.
PROSCIUTTO BITS
½ CUP
I use prosciutto bits in salads, on top of thick and hearty soups, and over eggs and omelets to add a little salty crunch.
12 slices imported prosciutto
Preheat the oven to 350°F.
Place the prosciutto slices in one layer on a baking sheet, and bake for 20 to 30 minutes, or until the prosciutto is crisp. Remove from the oven and let cool.
Chop into small bits. Keep in an airtight container for up to a week in your pantry.
CUCUMBER AVOCADO
SALSA
1½ TO 2 CUPS
This salsa is cool and refreshing, and the jalapeño gives it just the right amount of heat. It’s great with crudités and over grilled meats, chicken, and fish!
2 ripe avocados, peeled, seeded,
and cut into ½-inch pieces
1 hot house or English cucumber,
seeded and diced (about 2 cups)
2 tablespoons fresh lime juice
½ teaspoon kosher salt, plus additional if desired
1 small jalapeño, seeded and chopped
2 tablespoons finely chopped cilantro leaves
¼ cup chopped red bell pepper
Combine all of the ingredients in a bowl, and toss gently to combine.
If not using within 10 minutes, cover immediately with plastic wrap and place in the refrigerator for no more than 1 day, until ready to use.
GREEK SALSA
3 TO 4 CUPS
My Gyros recipe (Gyros) is the best with this salsa, but this salsa is so good on a beautiful grilled T-bone steak as well. Grilled shrimp or chicken is perfect with it too. The sweetness of the baby tomatoes comes right through, and it’s all brought to life by the red onion and fresh flavor of the oregano.
2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
1 medium cucumber, seeded, skin on, diced into small pieces
2 tablespoons diced red onion
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons chopped fresh oregano
Cracked pepper
¼ teaspoon kosher salt
4 ounces Greek feta cheese, crumbled
Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in a bowl. Let stand at room temperature until ready to serve. Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.
COOK’S NOTE: You can substitute blue cheese for the feta.
BLUE CHEESE DRESSING
ABOUT 1 ½ CUPS
My husband Tony’s favorite salad is a cold crisp wedge of head lettuce with chopped heirloom tomatoes, onions, and prosciutto bits, with this creamy blue cheese dressing on top.
cup buttermilk
1 cup sour cream
2 tablespoons champagne vinegar
6 ounces blue cheese
teaspoon cayenne pepper
Whisk together the buttermilk and sour cream until smooth. Add the vinegar and whisk in. Break the blue cheese into pieces and fold into the buttermilk mixture. Sprinkle the cayenne over the top, and mix.
Cover tightly. This dressing will keep in the refrigerator for 3 days.
REDUCED
BALSAMIC SYRUP
½ CUP
I use reduced balsamic vinegar (which I also call balsamic glaze) on almost everything I serve, including ice cream!
Its sweet-tart flavor is the perfect finishing touch to many dishes. Whenever I’m in doubt and I feel a recipe calls for an extra kick of added flavor, I just bring out my needle-nose bottle of balsamic syrup and create extra magic!
1 (16.9-fluid-ounce) bottle balsamic vinegar
Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syruplike consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop. To test, use a wooden spoon: if the syrup coats the back of the spoon, it is ready
to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle-nose plastic bottle to store my glaze after it has cooled. It will last up to 2 months in the refrigerator.
BALSAMIC DIJON
VINAIGRETTE
ABOUT ¾ CUP
Balsamic vinegar is rich in flavor, and you can’t miss it when it’s mixed in a salad. This is one of my favorites for when I’m serving crudités. You just want to use a spoon, not a sliced vegetable, to eat it!
1 tablespoon Dijon mustard
1 shallot, minced fine
¼ teaspoon kosher salt
½ cup extra-virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon sherry wine vinegar
3 tablespoons balsamic vinegar
In a bowl, whisk the mustard, shallot, and salt. Add the olive oil, and whisk until the oil is incorporated into the mustard. Add the rice wine vinegar, sherry wine vinegar, and balsamic vinegar. This vinaigrette will keep in the refrigerator in an airtight container for up to 4 days.
SAUTÉED BABY ROMA
TOMATOES WITH GARLIC
CHIPS AND CAPERS
2½ TO 3 CUPS
Have you any idea how wonderfully delicious these baby Romas are on focaccia bread, on crostini, grilled fish, chicken, steak, or even tossed in pasta? Take my word for it: they’re outstanding—hot or cold. Even grilled and roasted vegetables taste better with this on top or mixed in.
5 tablespoons olive oil
2 garlic cloves, thinly sliced
2 cups baby red Roma tomatoes
2 cups baby yellow Roma tomatoes
2 teaspoons kosher salt
teaspoon red pepper flakes
2 tablespoons capers
¼ cup loosely packed Italian parsley, finely chopped
Heat a frying pan until hot. Add the olive oil. Add the garlic, and sauté until the garlic turns slightly golden. Quickly add the tomatoes, and sauté for 2 to 3 minutes. Add the salt and red pepper flakes, mix, and remove from the stove. Add the capers and parsley. Store in an airtight container in the refrigerator for up to 1 week.
GINGER DIPPING SAUCE
¾ CUP
This is my go-to dipping sauce when I want to serve steamed dumplings or spring rolls that I picked up in the frozen food section of the market to make my life easier. It makes for an easy and quick appetizer when I’m pressed for time or when I just want to just kick back and don’t feel like preparing a whole meal. This dipping sauce is spectacular with grilled shrimp as well.
1 tablespoon warm water
1 ½ tablespoons sugar
5 tablespoons seasoned wine vinegar
½ cup low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon Sriracha chili sauce
(you can find it in the Asian section of your market)
2 tablespoons minced fresh ginger
1 small garlic clove, minced
6 thin slices seeded jalapeño
8 cilantro leaves
Mix together the water and sugar, and stir until sugar dissolves.
In a small bowl whisk together the vinegar, soy sauce, sesame oil, chili sauce, and sugar water. Stir in the ginger and garlic. Add the jalapeño and cilantro, and mix.
Use right away, or refrigerate for up to 2 days in an airtight container.
AVOCADO
DIPPING SAUCE
3 TO 3½ CUPS
This is a perfect dipping sauce for a great big platter of fresh vegetables. Believe it or not, this is a big hit on game day in our house.
3 tablespoons lime juice
1 tablespoon Tabasco sauce
1 teaspoon cumin
¾ teaspoon kosher salt
2 tablespoons chopped white onion
2 large avocados, peeled, pitted, and cut into chunks
1 cup low-fat sour cream
Place all of the ingredients in a food processor, and process until smooth and creamy. Adjust the seasoning, adding more salt if you like.
PONZU DIPPING SAUCE
1¾ CUPS
This is a great dipping sauce for boiled shrimp, grilled fish, and fresh vegetables, especially thinly sliced cucumbers.
¼ cup low-sodium soy sauce
½ cup mirin
½ cup fresh lemon juice
½ cup sugar
1 scallion, minced
Combine all of the ingredients in a bowl, and mix well. This sauce can be stored in an airtight container in the refrigerator for up to 3 weeks.
SPICY SOY
DIPPING SAUCE
ABOUT ½ CUP
This is a great sauce for dipping egg rolls, steamed or fried dumplings, or fried shrimp. It can enhance the flavor of grilled vegetables too; just brush them with the sauce before grilling.
cup low-sodium soy sauce
1 tablespoon sesame oil
¼ cup balsamic vinegar
2 teaspoons chili garlic sauce
Mix all of the ingredients together. This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
LIME AND CUMIN
VINAIGRETTE
¾ CUP
I like to use this vinaigrette as a marinade for beef, shrimp, and chicken, as well as a great dressing for Chinese chicken salad and boiled baby potatoes.
½ cup extra-virgin olive oil
¼ cup fresh lime juice
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon cracked pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
Place all of the ingredients in a bowl and stir well. This vinaigrette will keep in the refrigerator in an airtight container for 2 days.
GREEN GODDESS
1 CUP
I normally do not like creamy dressings; for me they’re just too heavy on lettuce. This dressing is light, with a tang and a bit of spice that wake up your taste buds.
¾ cup buttermilk
1 ripe avocado, peeled and seeded
3 tablespoons white wine vinegar
1 teaspoon coarsely chopped tarragon
1 scallion, minced
Pinch of cayenne
Place all of the ingredients in a blender, and blend until creamy smooth. This dressing will keep in the refrigerator for three days in an airtight container.
BLACK BEAN SALSA
WITH ROASTED CORN
3½ CUPS
Not only is this bean salsa delicious; it is filled with protein-packed goodness from the beans and good-for-you vegetables and fruit. I love salads, wraps, and egg-white omelets with this salsa stuffed inside. Serving it with warm tortilla chips is another way to go. You can even puree the leftovers to spread on your favorite cracker or toast.
2 (15-ounce) cans black beans, rinsed and drained
½ cup chopped red bell pepper
¼ cup chopped red onion
1 ripe mango, cut up into bite-size pieces
2 tablespoons chopped cilantro
2 scallions, chopped
1 tablespoon finely chopped jalapeño
2 tablespoons olive oil
1 teaspoon kosher salt
2 cobs corn, roasted, or 1 cup canned corn
2 teaspoons ground cumin
Put all of the ingredients in a salad bowl and toss together well.
Chill in the refrigerator for at least an hour to allow the flavors to come together. Stored in an airtight container, salsa will stay fresh for 3 days.
CHIMICHURRI
¾ CUP
This sauce can be served with roasted, grilled, or sautéed beef. It also goes well with grilled chicken or shrimp. It packs a lot of flavor into anything you put it on.
4 garlic cloves, peeled
2 cups packed Italian parsley leaves
½ cup extra-virgin olive oil
¼ cup minced red onion
¼ cup red wine vinegar
2 tablespoons water
¼ teaspoon red pepper flakes
In a food processor combine the garlic and parsley, and process until chopped into small pieces. Place in a bowl with the remaining ingredients and whisk together.
Cover and let stand for 1 hour. Store in the refrigerator for up to 2 days.
MANGO SALSA
5 TO 5½ CUPS
I really love fruit salsas. I serve this one to liven up grilled or sautéed fish; it brings out a sweet and tangy flavor that serves as a perfect complement. My marinated swordfish steak is particularly delicious with this.
2 cups small chunks fresh pineapple
2 cups small chunks fresh mangos
1 cucumber, peeled, seeded, and cut into small chunks
2 tablespoons finely chopped red onion
1 tablespoon seeded and finely chopped jalapeño, plus a few slices of jalapeño for garnish
½ teaspoon kosher salt
Cristina Ferrare's Big Bowl of Love Page 20
