Basil Vinaigrette

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Ingredients:

• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 3/4 teaspoon salt
• 2 teaspoons dried basil
• 1/4 teaspoon black pepper

Steps:

• Combine all ingredients in jar or salad dressing container
• Cover tightly shake and refrigerate

Craig Claiborne's Vinaigrette

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Ingredients:

• 2 teaspoons Dijon mustard
• salt to taste
• pepper to taste
• 1 tablespoon red wine vinegar
• 1/3 cup corn oil or 1/3 cup olive oil
• 1 tablespoon shallot chopped fine

Steps:

• In a bowl add mustard salt pepper and vinegar
• Stir well; to make smooth whisk while adding the oil slowly
• You want to get it thick like mayonnaise
• Add the shallots and mix well

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Rainwater Dressing

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Ingredients:

• 2 cups sugar
• 1 teaspoon salt
• 2 tablespoons grated onions
• 1 1/2 teaspoons dry mustard
• 1 minced garlic clove
• 3/4 cup cider vinegar
• 1 cup light olive oil the kind that says best for salad dressing and flavoring on the label It is lighter in color and
• 1 tablespoon poppy seed

Steps:

• In a mixing bowl combine first 6 ingredients and beat with electric mixer for about 4 minutes to dissolve sugar
• Add the oil and poppy seeds and continue beating for about 10 minutes more
• Pour dressing into a pitcher or large jar
• Will keep for several days in refrigerator
• Just stir well to serve

Salad Dressing for Teenage Boys And Their Families

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Ingredients:

• 1 cup mayonnaise
• 4 tablespoons water
• 1/3 cup vinegar
• 1/3 cup sugar
• garlic powder or fresh garlic to taste
• onion powder to taste
• salt to taste
• pepper to taste

Steps:

• Mix everything together
• Adjust seasoning to taste

Soft Goat's Cheese Salad With Pecans

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Ingredients:

• 3 ounces mixed salad greens of your choice
• 1 ounce chopped fresh herb chervil and chives
• 3 ounces goat cheese
• 1 ounce pecans roughly chopped
• 1 teaspoon diijon mustard
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil
• 1 pinch salt and pepper

Steps:

• Cover a plate with the salad mix
• scatter with herbs if using
• drizzle with a little vinaigrette and dot with the goats cheese over the top
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully
• as they burn quickly
• Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Very Green Salad With Herb Vinaigrette

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Ingredients:

• 1 garlic clove
• 1 small shallot
• 1/4 cup fresh parsley loosely packed
• 1 small sprigs fresh tarragon
• 3 fresh basil leaves
• 1 sprig rosemary stem removed
• 3 tablespoons white wine vinegar
• 1 tablespoon light agave nectar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons dijon-style mustard
• 1/2 cup safflower oil or olive oil
• 1/2 English cucumber cut into 1/4-inch thick half moons
• 2 heads romaine lettuce roughly chopped
• 1/2 vidalia onion finely diced
• 1 kohlrabi peeled and finely diced

Steps:

• Mince the garlic and shallot in a food processor Scrape down sides and the add parsley tarragon basil and rosemary Pulse to chop
• Add the vinegar agave nectar salt pepper mustard and 1 tbls water Pulse again With the machine running slowly pour in the oil in a thin stream
• Place the cucumber lettuce onion and kohlrabi in a large bowl Drizzle with vinaigrette and toss to coat Enjoy