Dressed to Kill - Balsamic Vinaigrette

I find that a quicker link between my children and salad foods is the dressing.   For beginner palates, something sweet boosts their appetite - dark brown sugar is my flavor savor.  I emulsify the dressing because my kids don't want to see a mess of ingredients.  Emulsifying, is the binding of the acid (balsamic vinegar) with oil.  To do so, you need an emulsifying agent which is usually dijon mustard or egg yolks, and then you incorporate the oil in a slow steady stream while mixing at a rapid pace.  I'm lazy, I like to use an immersion stick for blending.  Also, 3:1 ratio oil:vinegar.

Balsamic Vinaigrette
1/4 c. balsamic vinegar
2 t dark brown sugar
1 t minced garlic
1 T minced shallot

Blend ingredients.  In a slow steady stream mix in 3/4 c olive oil.

RECIPE

Panzanella Salad - Guilt-free Party Dish

Panzanella is an Italian 'bread salad.'  When everyone at the party is loading up on liquored cocktails and bbq'd meats with lacquered sweet sauces, this brilliant salad is a welcome dish to take away some of the guilt.   It's easy to prepare, holds up on the buffet line, and provides great leftovers.  I made this for Fourth of July and ate versions of it for two days.  It was even better after the vegetables and bread had time to soak up the dressing. 

Panzanella Salad (adapted from Barefoot Contessa Parties)
Tomatoes
Cucumbers
Red Onion
Red Pepper
Yellow Pepper
3 T capers
1/2 c Basil chopped
s&p to taste
Italian bread or french baquette
olive oil
Chop vegetables into 1" chunks and combine.  Mix in capers, basil.  Add seasonings and adjust to taste.
Slice bread into 1" cubes.  I cut up about three cups total, but others prefer more bread to make it a true bread salad.  You will be making fresh croutons. Ina suggests heating olive oil and some salt in a pan and then toasting the cubes.  I like grilling the bread with a light brush of olive oil.  
Vinaigrette
1 t garlic - minced
1/2 t dijon mustard
3 T light vinegar (white wine, champagne, etc.)
1/2 c olive oil
s&p to taste


Combine the first three ingredients.  While whisking, add in the olive oil in steady stream to incorporate it into the vinegar mixture.  Add s&p to taste.
Pour vinaigrette over salad.  Add bread in about 1/2 hour before serving and toss well.
Party!

RECIPE

Miso Dressing

"I don't have time to make my own salad dressing!" When you're feeling brave and motivated by the alarming nutritional data on packaged dressings, try preparing your own.  My teenage daughter likes Asian Chicken Salad which we all know is loaded with sugars and sodium, but at least she's eating salad.  I found a more acceptable dressing that takes me minutes to prepare and she loves: Miso Dressing (adapted from The Conscious Cook - the vegan cookbook from Tal Ronnen) I've added some suggestions in case you don't want to purchase all of the ingredients.

Miso Dressing

2 T miso paste (Whole Foods, Asian food stores - I  keep it in my freezer)
3 T rice vinegar (sugar free is available)
1 T agave nectar (honey)
1/4 t sea salt (regular salt)
1/4 t ground pepper
1/2 shallot minced (2 T minced onion)
1 garlic clove (1 t chopped garlic in jar)
1 T dijon mustard
Juice from 1/2 lemon
1 T water

Pulse in food processor to combine.  With the motor running, in a slow stream, add 1/2 c. olive oil (canola oil or safflower oil acceptable).   You add the oil slowly to emulsify the dressing so the oil won't separate later.

This dressing is also great served over fish or chicken.

Note:  For calorie conscious folks, serve salad dressing on the side and dip your fork in it before each bite.  You'll use much less dressing and get all the flavor straight to your taste buds.

RECIPE

Ahi Tuna Steak³

Ahi tuna steaks were on sale, so we found ways to make them the basis for this week's meals.  I served the grilled tuna on the first night and then the other two meals became my "fast food" later in the week.  If you want to go really fast, make the dressing for the salad in advance as well.

Shop: - tuna steaks (double what you need for one meal), versatile vegetable like broccolini (more than you need for one meal), green beans, rice noodles, eggs, tomatoes, cilantro, limes, shallots, green onion.

Stock: - soy sauce, orange juice, sesame seeds, sesame oil, agave or honey, lemon, lettuce. kalamata olives, Dijon mustard, white wine vinegar.

Prep:

1. Marinade tuna steaks in citrus juice for 30 minutes, start with orange juice, add in some lemon and lime juice, and at least a teaspoon of olive oil.
2. Wash and clean vegetables and cilantro.
3. Steam beans (slightly under cooked)
4. Caramelize shallots - slice thinly, saute slowly with 1 t. butter until natural sugars emerge.
5. Make rice noodle sauce:  1/4 c. soy sauce, 1 T agave, juice from 1 lime, 1 t. sesame oil
6. Hard boil eggs

Grilled Tuna Steaks


Spray grill with canola oil (canola oil can take the heat).  Grill steaks for 8 minutes then flip and grill for another 5 minutes for medium cooked steaks.

Steam broccolini.   Serve with caramelized shallots.




Salad Nicoise


Lettuce
Sliced tuna steak
Green Beans
Tomatoes
Hard boiled eggs
Kalamata olives

Dijon Dressing (makes one cup):


In food processor:  2 shallots, 1/4 c. white wine vinegar, 1 T Dijon mustard, 3/4 c. olive oil, 1/2 t agave, salt and pepper to taste.  Note;  if you want a dressing that stays emulsified, process ingredients without the oil first and then, with the motor running, add the oil in a steady thin stream until it is incorporated.

Assemble salad, drizzle dressing over. Add salt and freshly ground pepper.


Thai Noodles with Ahi Tuna



Rice noodles:  Add into boiling water and turn off heat.  Let cook for 10 minutes covered.  Drain. Place hot noodles in a bowl and, while hot, toss with 2/3 of your noodle sauce.  Note: Adding sauce to hot noodles helps them absorb the flavor.

Add in chopped cilantro, chopped green onion and sesame seeds.

Serve noodles with sliced tuna on top.  Drizzle remaining sauce over tuna.  Serve with sliced cucumbers.

RECIPE