CAPERS VINAIGRETTE
Makes about 11/2 cups.
• 1 c. olive or grapeseed oil
• 3 tbsp. cider or wine vinegar
• 2 tbsp. lemon juice
• 2 tbsp. soy sauce
• 2 garlic cloves, crushed
• Freshly ground black pepper
• 1/4 c. capers, coarsely chopped
• 1 small yellow or red onion, peeled and finely chopped
Directions
In a small bowl combine the oil, vinegar, lemon juice, soy sauce, garlic and black pepper. Beat briskly with a whisk or fork until well combined. Stir in the capers and chopped onion and mix well.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
TOMATO CILANTRO VINAIGRETTE
Makes 2 cups.
Note: You can substitute a generous 1/2 cup of cooked or canned beets, well drained and chopped, for the tomatoes in this vinaigrette. It's also good with roasted plum tomatoes, which offer a delectable burnished flavor to the salad bowl.
• 1/2 c. coarsely chopped tomatoes, fresh or roasted (see Note)
• 1/2 medium onion, finely chopped
• 2 tbsp. chopped cilantro or parsley
• 2 garlic cloves, crushed
• 1 c. olive or grapeseed oil
•1/4 c. wine vinegar
• 2 tbsp. fresh lime or lemon juice
• 1/2 tsp. salt, or to taste
• Freshly ground black pepper, if desired
Directions
In a medium bowl combine the tomatoes, onion, cilantro and garlic and mix until blended. Stir in the oil, vinegar, lime juice, salt and black pepper.
Beat the salad dressing briskly with a fork until well combined.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
PINEAPPLE OR PEACH VINAIGRETTE WITH MINT
Makes about 1 1/2 cups.
• 1 c. grapeseed oil
• 1/4 c. cider vinegar
• 2/3 c. finely chopped pineapple or fresh peaches
• 2 to 3 tbsp. finely chopped fresh mint
• 1/2 tsp. nutmeg or mace
• 1 garlic clove, crushed
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
Pour the oil and vinegar into a medium bowl. Stir in the chopped pineapple, mint, nutmeg, garlic, salt and black pepper.
Beat the salad dressing briskly with a fork until well combined.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
BELL PEPPER VINAIGRETTE
Makes a scant 2 cups.
• 1 large red or yellow bell pepper
• 1/2 tsp. cinnamon or allspice, or more if desired
• 1 tsp. finely chopped fresh rosemary
• 2 tbsp. chopped fresh ginger
• 11/2 c. boiling water, about
• 1 c. olive oil
• 1/4 c. tarragon or apple cider vinegar
• 1 garlic clove, crushed
•1/2 tsp. salt
• Freshly ground black pepper
Directions
Rinse the bell pepper and dry with paper toweling. Cut the bell pepper into thin slivers, discarding any core. Place the bell peppers into a medium size bowl and sprinkle with the cinnamon, rosemary and ginger.
Cover the vegetables with the boiling water, mix well and set aside.
Meanwhile, combine in a small bowl the olive oil, vinegar, garlic, salt and black pepper. Beat the salad dressing briskly with a fork until well combined.
Drain the blanched bell pepper strips and pat dry with paper toweling. Return the bell peppers back to the bowl and pour over the salad dressing, mixing well.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
CORN WITH SAGE VINAIGRETTE
Makes a generous 11/2 cups.
Note: Save this until corn season.
• 1 ear of fresh corn
• Boiling water
• 1 c. olive or grapeseed oil
• 1/4 c. cider or balsamic vinegar
• 2 tbsp. finely chopped fresh sage
• 1 to 2 tsp. prepared mustard
• 1 clove garlic, crushed
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
Husk the corn, remove the silk, rinse and pat dry. Bring a small pan of water to a boil. Break the ear of corn in half and drop into the water and immediately remove the pan from the heat. Set the pan of corn aside.
Combine the oil, vinegar, sage, mustard, garlic, salt and black pepper in a small bowl and whisk briskly. Drain the corn, pat dry with paper toweling, and then cut the kernels from the cob. Stir the corn into the vinaigrette, mixing well.
If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
