Classic All-Purpose Vinaigrette

Makes a generous 1/2 cup.

Note: Change the types of oil, vinegar and mustard for flavor variations. Use the agave syrup for a hint of sweetness. From JeanMarie Brownson.

• 1/4 c. extra-virgin olive oil

• 2 tbsp. mild-tasting oil, such as safflower oil, or bold-flavored oil, such as walnut oil or hazelnut oil

• 3 tbsp. delicious vinegar, such as Banyuls wine vinegar, red wine vinegar or white wine vinegar

• 1 tsp. Dijon mustard

• 1/2 tsp. salt

• 1/2 tsp. agave syrup or 1/4 tsp. sugar, optional

• 1/4 tsp. grated lemon rind, optional

• 1/4 tsp. freshly ground black pepper


Put oils, vinegar, mustard and salt into a jar with a tightfitting lid. Shake well. Add agave, lemon rind and pepper, and shake again. Refrigerate covered up to 2 weeks. Use at room temperature.

Nutrition information per tablespoon:

Calories 91 Fat 10 g Sodium 161 mg

Carbohydrates 0 g Saturated fat 1 g Total sugars 0 g

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Citrus Salad With Endives and Ricotta Salata

Serves 4.

Note: Meyer lemon, walnut oil and Banyuls vinegar are particularly good in this salad’s dressing. Pomelo is in the grapefruit family and larger in size. Ricotta salata is a salty, firm cheese. From JeanMarie Brownson.

• 3 to 4 tbsp. Classic All-Purpose Vinaigrette (see recipe), made with walnut oil and Meyer lemon zest

• 1 grapefruit or pomelo (see Note)

• 2 blood oranges

• 1 mandarin orange or 2 clementines, peeled, sectioned, each section cut into thirds

• 1 large ripe avocado, halved, pitted, diced

• 1 large head or 2 small heads Belgian endive, ends trimmed

• 1/2 small head red radicchio, thinly sliced

• 2 c. torn small leaves of escarole or curly endive

• 1 chunk (about 2 oz.) ricotta salata (see Note) or pecorino Romano

• 1/4 c. roasted and salted pistachio nuts

• Freshly ground black pepper


Make the vinaigrette, as directed.

Peel the grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into 1/4-inch thick slices. Do the same with the blood oranges.

Arrange the grapefruit and blood orange slices in alternate colors in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then the diced avocado.

Cut the endive in half lengthwise, then cut crosswise into 1/2-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1 or 2 tablespoons vinaigrette over the citrus.

Arrange the dressed lettuces in the center of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.

Nutrition information per serving (with dressing):

Calories 329 Fat 23 g Sodium 367 mg

Carbohydrates 27 g Saturated fat 5 g Total sugars 10 g

Protein 9 g Cholesterol 15 mg Dietary fiber 8 g


Roasted Chicken and Romaine Salad With Creamy Basil Chipotle Dressing

Serves 6 as side dish, 4 as a main dish.

Note: If short on time, you could substitute 1/2 cup prepared ranch dressing blended with 1 tablespoon sherry vinegar and 1 teaspoon puréed chipotle in adobo for the homemade dressing. From JeanMarie Brownson.

• 1 recipe Creamy Basil Chipotle Dressing (recipe follows)

• 1/4 to 1/3 c. pecan halves

• 1 medium Honeycrisp apple, quartered, cored, cut into 1/2-in. pieces (1 1/2 c.)

• 1 small kohlrabi bulb (about 5 oz.), peeled, cut into 1/2-in. pieces (or 1/2 c. diced radishes)

• 5 green onions, trimmed, thinly sliced (2/3 c.)

• 2/3 c. diced dill pickles, pickled green beans or pickled okra (from a jar)

• 1/2 c. halved or sliced green or Castelvetrano olives

• 4 c. diced or coarsely shredded roasted or poached chicken (boneless and skinless)

• 1 small head (7 oz.) romaine, quartered lengthwise, then cut crosswise into 1-in. pieces (about 4 c. loosely packed)

• 2 to 3 tbsp. chopped fresh or dehydrated parsley, chives or a combination

• 2 to 4 tbsp. crumbled Cotija or Romano cheese


Make the dressing, as directed.

Put pecans into a small, dry skillet. Set over medium heat. Cook and stir until toasted and fragrant, 1 to 2 minutes. Do not walk away or they may burn. Transfer to a cutting board. When cool, cut into small pieces.

Put apple, kohlrabi, green onions, pickles and olives into a large bowl; toss to mix. Add chicken and dressing. Toss to mix again. Let stand, 10 minutes.

Add romaine and herbs. Toss to mix. Arrange on serving plates. Top with pecans and sprinkle with cheese. Serve.

Nutrition information per serving (with dressing):

Calories 610 Fat 42 g Sodium 1,130 mg

Carbohydrates 17 g Saturated fat 10 g Total sugars 10 g

Protein 43 g Cholesterol 140 mg Dietary fiber 5 g

Exchanges per serving: ½ fruit, ½ carb, 6 lean protein, 6 fat.


Creamy Basil Chipotle Dressing

Makes about 3/4 cup.

Note: From JeanMarie Brownson.

• 1 peeled shallot

• 1 garlic clove

• 1/3 c. olive oil

• 1/4 c. crème fraîche or mascarpone.

• 2 tbsp. aged sherry vinegar or white balsamic vinegar

• 1 tsp. puréed chipotle in adobo

• 1 tbsp. dried basil

• 1/2 tsp. salt

• 1/2 tsp. sugar


With the blender running, drop shallot and garlic clove into the machine to chop it. Turn off blender and add olive oil and crème fraîche or mascarpone. Add vinegar and puréed chipotle in adobo; blend smooth. Add dried basil, salt and sugar. Process to mix. Transfer to a container with a lid; refrigerate covered up to several days. Use at room temperature.

Nutrition information per 2 tablespoons:

Calories 150 Fat 15 g Sodium 205 mg

Carbohydrates 3 g Saturated fat 4 g Total sugars 2 g

Protein 1 g Cholesterol 10 mg Dietary fiber 0 g

Exchanges per serving: 3 fat.