Green Salad With Mustard-Shallot Vinaigrette

By Mark Bittman

Toss 6 cups torn Boston or loose-leaf lettuce with mustard-shallot vinaigrette: 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1 teaspoon mustard and 1 small shallot.

Mark Bittman says:  “You can turn any salad into a chopped salad by adding chopped things, but all you really need beside greens is vinaigrette — that basic French sauce of emulsified oil and acid (usually vinegar or citrus juice). The standard ratio is three parts oil to one part acid, but there’s wiggle room; four to one can be too mild, and two to one downright assaultive, so this is an apt occasion for the phrase “to taste.”

To make many vinagrettes, process all the ingredients, along with salt and pepper, in a blender or food processor until the mixture becomes thick and creamy. Or you can finely chop the ingredients and whisk everything together in a bowl. Hand-mixed vinaigrette isn’t as creamy as machine-blended, but it tastes just as good.”

Grilled Greek Salad      

adapted from CHOW.com
Total: 30 mins, plus marinating time      Makes: 6 servings

In this take on a Greek salad, everything gets charred on the grill and served warm, with a drizzling of Oregano Marinade. We like it best when all the elements are chopped up and tossed with the dressing, so each bite is loaded with cheese, veggies, and herbs.

INGREDIENTS

3 medium tomatoes
8 ounces Halloumi cheese*
1/2 medium red onion
1 cup Oregano Marinade
6 skewers, wood or metal (if you use wood, pre-soak them in water30 min so they don’t burn)
3 medium hearts of romaine, halved lengthwise
Olive oil
18 to 24 kalamata olives (about 1/4 pound)

* (a specialty Greek cheese that can be grilled without melting; alternatively, use Feta and do not grill it)

Heat a grill to medium heat (about 350°F).

Quarter tomatoes, cut cheese into 12 cubes, and slice onion lengthwise into six wedges and combine everything in a large bowl. Season well with salt and freshly ground black pepper, cover with 1/2 cup Oregano Marinade, and gently toss until everything is evenly coated.

On a skewer, thread 1 tomato quarter, 1 halloumi cube, and 1 onion wedge, followed by another tomato quarter and another halloumi cube. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over top, cover, and refrigerate. Allow to marinate for at least 15 minutes and up to 12 hours.

When the grill is heated, remove the kebabs from the marinade, allowing any excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. Meanwhile, brush romaine with olive oil, season well with salt and freshly ground black pepper, and set aside in a cool place until ready to grill.

About 3 minutes before the kebabs are finished, place romaine, cut side down, on the grill and cook until slightly wilted and charred on the cut side, about 3 minutes but watch closely!

To serve, transfer grilled romaine, kebabs, and olives to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup marinade over the salad, passing extra on the side.  Serve with warm pita.

Oregano Marinade

Total prep time: Under 5 mins               Makes: 2 ½ cups

INGREDIENTS

1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
1/3 cup dry white wine
1 cup extra-virgin olive oil
1/2 cup packed fresh oregano (leaves and tender stems only)
1/4 cup packed fresh thyme leaves
1 medium yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.

Salad With Croutons and Anchovy Vinaigrette

By Mark Bittman

Cut 4 thick slices good bread into cubes and cook in 2 tablespoons olive oil over medium heat, tossing occasionally, until browned. Toss with 6 cups torn romaine lettuce, 1 cup grated Parmesan and anchovy vinaigrette: 1/3 cup olive oil, 2 tablespoons sherry vinegar and 3 anchovy fillets.

Mixed Greens-and-Herb Salad

By Mark Bittman

Use 5 cups mesclun and 1 cup tender herbs (like dill, parsley, chervil, basil or a combination) instead of lettuce. Toss with lemon-shallot vinaigrette: 1/3 cup olive oil, 2 tablespoons lemon juice and 1 small shallot.

Green Goddess Dressing

½ cup mayonnaise
¼ cup yogurt
A few chopped chives
2 teaspoon vinegar
¼ teaspoon salt
Dash pepper
 1/2 teaspoon basil

Blend everything except mayonnaise.  Stir with mayo.  Pour over local, organic lettuce.

 

Lettuce and Berry Salad

Ingredients:
1/2 cup sugar
1 T sesame seeds
1 T poppy seeds
1 1/2 t green onions
1/4 t paprika
 1/2 cup oil
1/4 cup cider vinegar

Whisk the above ingredients together (or shake together in a jar) and join with: Local lettuce or spinach (pray for spinach!) and Some type of berry or local fruit from the market

Burton Ryder’s Way

Burton was the farmer who sharecropped with the McDonalds for years.
He grew soybeans, wheat, corn, and prize-winning pumpkins.
If you ask him, Todd will tell you about the day he was kidnapped by Burton for impromptu ground squirrel hunting.
Burton had a lot of good ideas.

Maybe this is one of them:
Ingredients Lettuce Mayonnaise
Spread a glob of mayonnaise on a leaf of lettuce.