And yes, I know, you love to see all my beautiful pictures of dishes I’ve created right here in my very own kitchen. But even for me, with all my sterling photographic abilities, it’s damned hard to photograph a clear dressing on lettuce leaves. So, I didn’t even bother to try. (That’s a joke folks, because we all know that I am the leading contender for the “worst food photographer in America”. For the 7th year in a row, I might add!) But seriously, if by this time in your life you don’t know what Italian dressing looks like, you need more help then I could provide anyway. The type of professional culinary help you might require is way beyond my pay grade! So, just get over wanting to see a picture of this fantastic and easy to prepare dressing. Just make some for yourself and be done with it!
And no, I’m not feeling feisty today. The reality is that I am in a joyous mood. It’s sunny and beautiful here in the Pacific NW. And I’m sitting at my desk looking out on snow covered peaks in the Cascade Mountains, and a very calm and reflective Port Susan Bay. Our trees and shrubs are budding out, and the sky is a gorgeous blue with only wispy clouds here and there over the mountains to relieve the monotony of too clear a horizon.
So, I’m not going to take up any more of your precious time. I’m just going to recommend you give this salad dressing a try. It truly is one of the best dressings I have ever tasted. And so blinkin’ easy to build. So, a big thank-you to Christina from thewholecook.com site for this marvelous recipe.
As always, treasure each day, laugh at your own mistakes, forgive yourself as easily as you forgive others, and don’t let anyone or anything detract you from being the best possible person you can be. Our country is still experiencing internal strife. I personally don’t understand how some people seem to want to embrace hate rather than love. But then, I haven’t walked in their shoes either. And I have to remember that I am lucky. That I had parents and dear friends who helped me assemble the tools I would need to maneuver through all that life has to offer. Good and bad. May you too keep your “tool belt” at the ready. And use those tools to not only help yourself, but everyone near and dear.
Peace and love to all.
¾ c. extra virgin olive oil
¼ c. red wine vinegar
1 tsp. granulated garlic
1 tsp. dried oregano, crushed
1 tsp. dried basil
½ tsp. granulated onion
1/8 tsp. crushed red pepper flakes
¾ tsp. kosher salt
freshly ground black pepper
1 tsp. fresh lemon juice
Add all the ingredients to a jar, place the lid on the jar, and shake it all about!
Just before adding the dressing to the other salad ingredients, give the dressing a good shake to eliminate separation.
Any way you fix it, buffalo chicken is fabulous. I remember the first time I tasted Buffalo Wings (yes of course there’s a recipe on this site), I made a complete pig of myself. It was truly love at first bite. But over the years, as much as I enjoy wings, they are not the healthiest part of a chicken if you are paying even a modicum of attention to fat or protein content. So, as the resident cook and nutritionist here at Chez Carr, I felt obligated to try and make a healthier version of one of our favorite appetizers. And at the same time, turn it into an entrée. (I always love a good challenge.) Sometimes my plans work, sometimes not so much. But I still always endeavor to work towards the goal of healthy, nutritional, super tasty food.
So, with buffalo wings in mind (when are they not in mind), I decided to prepare a salad that would feature all the best parts of a buffalo wing appetizer plate. Of course there had to be carrots, celery, and blue cheese dressing. Absolutely mandatory! And, for the star of the show, chicken slathered in hot sauce. So, I took my wings recipe, massaged it a bit, and the rest as they say is history.
So, if you too are a buffalo wings lover, but feel guilty after you have eaten them, please allow me to help you rid yourself of any guilt. (Well, almost any guilt. There’s still the calories in the sauce and the blue cheese dressing to consider. But of course, some concessions must always be made for gastronomic integrity!)
As always, stay healthy, stay happy, and stay well fed. We who can appreciate truly delicious food are lucky. Whenever I see someone placing the likes of a box of ground beef helper or a dried potato mix in their grocery cart, I want to stop them and ask why they find this type of product acceptable? But then, I’ve had dear friends for 50 plus years who eat mediocre food because they are simply too lazy to go to any effort. So, I can only ascertain, that food is more important to some folks than others. But I certainly know where Mr. C. and I fall on that spectrum. And I feel thankful that not only do we both cherish good food, but that I am still able to prepare food that both of us can enjoy. It’s all about choices. And as long as I have an option, I’m going to prepare food that brings us both pleasure. (And if coincidentally it’s good (or better) for us, like the use of chicken breasts in this recipe, that’s just an added benefit!)
I closed the preface to my first self-published cookbook with the following words. I feel they are as true today as they were when I first wrote them. “When it comes to feeding my family and friends, nothing is too good for them. There is no better way for me to show them in how high a regard I hold them, than by serving well prepared food in an attractive manner.”
Peace and love to all.
For the Dressing:
½ c. mayonnaise
½ c. plain Greek yogurt
4 tsp. fresh lemon juice
pinch kosher salt
freshly ground black pepper (quite a bit)
1/8 tsp. granulated garlic
1 c. blue cheese crumbles (or more), plus some for garnish
milk
Combine the mayonnaise, yogurt, lemon juice, salt, pepper, and blue cheese in food processor or blender. Process until smooth and creamy. Add enough milk to reach desired consistency. Store in an airtight container in your refrigerator.
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite sized pieces
kosher salt
freshly ground black pepper
granulated garlic
3 T. unsalted butter, melted
3 T. Frank’s Red Hot Sauce (no substitution allowed)
1 tsp. fresh lemon juice
Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic. Bake in a pre-heated 425-degree oven for 15-20 minutes or until the pieces are fully cooked. Meanwhile melt the butter in a medium sized bowl; add hot sauce and lemon juice.
When the chicken has finished baking, add to the bowl with hot sauce mixture and stir until well coated. Set aside to cool. (If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)
For the Salad: (amount for 2 healthy appetites)
4-6 c. chopped romaine lettuce
½ c. thinly sliced carrot
½ c. thinly sliced celery
⅓ c. thinly sliced red onion
To serve the salad, first lay down a bed of lettuce. Then sprinkle on the carrot, celery, and red onion. Add the chicken to one area of the salad, then drizzle some of the dressing over all and garnish with a few blue cheese crumbles and a grind or two of black pepper. (You probably will have extra dressing. Lucky you!)
This was one of my kid’s favorite salads when they were growing up. Us big kids too. The original recipe, including the ingredients listed below, called for iceberg lettuce, shredded chicken, and fried Chinese rice (cellophane) noodles. But Mr. C. and I have now come to terms with the fact that we are approaching incipient old age. (When, pray tell, did that happen?) So, although we would love to hold fast to our culinary guilty pleasures, the reality is that we need to watch our cholesterol, sugar, and fat consumption. And serving this salad using napa cabbage (more nutrients than iceberg lettuce) and foregoing the fried noodles is in our own best interest. (And yes, I dearly miss the fried noodles!)
And as for the chicken, we sometimes include it. Especially in the summer when it’s hot outside and a cold salad makes a perfect meal. But mainly anymore, we enjoy this salad as an accompaniment. And what a delicious and different salad this makes. It’s crunchy, and refreshingly Chinese without the almost requisite inclusion of soy sauce.
So, if you too love a salad with bold flavor, a delightful crunch, that is way different from the usual green offering, give this recipe a try. You will love it.
As always, live on the wild side. Pick up a head of napa cabbage instead of romaine, arugula, or even spinach. Because napa cabbage has a lovely mild flavor with kind of a peppery kick to it.
And while you’re at it, you might even pick up a container of distilled white vinegar. And yes, that’s plain white vinegar. (You’ll need it anyway for this recipe.) Because some of you who are on the young side, may not believe what I am about to tell you, but it’s the truth. Scouts honor.
Some of us started cooking before white wine, red wine, balsamic, raspberry, Champagne, rice, apple cider, sherry, etc. vinegars were widely available. (And yes, I own them all. Now!) But as a brand new cook, plain white vinegar was all I used. (It’s all I knew about.) And there are still some dishes that I make routinely that simply would not be as delicious without this unassuming inexpensive ingredient. For example, my dressing for potato salad, Sunomono (look it up), some barbecue sauces I make, some salads containing cucumber I adore, just to name a few. So, if you don’t already own this amazing ingredient because you have been embarrassed to be seen with it in your grocery cart, get over it! Buy a bottle with the full knowledge that you are the savvy one. You are the cook that really “gets it”! And the bigger the container the better. (It never goes bad.)
So dear friends, I wish you a wonderful weekend filled with good food, good comradery, and good health. Peace and love to all.
4 tsp. distilled white vinegar
1 tsp. kosher salt, or more to taste
freshly ground black pepper
1 tsp. granulated sugar
¼ c. vegetable oil
2 tsp. toasted sesame oil
1 tsp. fresh lemon juice
½ head napa cabbage, finely chopped (you can use iceberg lettuce in a pinch)
3 green onions, sliced diagonally
3 thin slices fresh ginger, minced
2 T. slivered almonds
2 T. sesame seeds
1 c. shredded cooked chicken, opt.
Whisk the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, and lemon juice together.
Just before serving, place the cabbage, green onions, ginger, almonds, and sesame seeds in a salad bowl. Pour on most of the dressing. Toss to coat. Add additional dressing as needed. (You want the cabbage nicely coated but not swimming in the dressing.) Serve immediately.
There are few things I like better than a good salad dressing. No, wait! That’s not true. There is nothing I like better than a truly yummy salad dressing. And if that dressing happens to be incredibly easy to prepare, then all the better! So, when I decided that after a day like we experienced day before yesterday (January 20, 2021 – Inauguration day), a day filled with hope for the future and a profound sense of relief and elation, a celebratory comfort food dinner was a perfect closing to this special day.
During the day I had baked Pain de Campagne (French Sourdough Country Bread), so I knew I wanted to serve some of the fresh bread for dinner. I also thought Stovetop Mac and Cheese would not only be easy to prepare, but terribly soul satisfying. And to round out the menu, a fresh green salad. But what dressing to use? With mac and cheese, I didn’t want too rich a dressing for the salad. Maybe a dressing with an Italian influence? So, I put pencil to paper. So, to speak. (I actually haven’t handwritten out a recipe in years.) Instead, I did what I always do when starting a new recipe. I opened a new Word document and started typing. Rarely does the final recipe look exactly like my first draft. And this recipe is no exception. Actually, I started by copying a recipe I found on the fannetasticfood.com site to my Word document. But along the way an addition and a reduction were made. And as it turned out, we loved this salad dressing. Not too astringent, sweet, or overly herby. Just light and fresh tasting. And definitely a dressing with an Italian bent. And super easy to build. Perfect with just a mixture of salad greens. No additional veggies or croutons necessary. So, overall rating – 5 out of 5 stars. So, do I recommend you give this recipe a try. You bet I do!
Before I close today’s post, I would like to lift a glass to President Joe Biden and to Vice President Kamala Harris. They have their work cut out for them. I absolutely do not envy how much sleep they are going to lose over the next several years, or how much resistance they are going to meet from people who oppose them simply because they are liberal thinkers. And especially, I do not envy them the radical right. Or the radical left, for that matter. But President Biden said it best in his inaugural speech when he stated, and I paraphrase, “Even if you didn’t vote for me, please give me a chance, that’s all I ask.”
How fitting those words are for all of us. For anyone who has a different skin tone, religious belief, sexual persuasion, or any other difference that does not reflect what we see in our own mirror or represent our long-standing beliefs. It’s our opportunity (every single one of us) to stop the systemic culture of fear and hatred. At some point, we all experienced a time when what we wanted or needed was just for someone to give us a chance. To believe in us. To let us demonstrate what we could do or help accomplish. Be the kind of person who helps America become a unified nation again rather than a country in constant turmoil. Be that person who offers hope and assistance to the disenfranchised and marginalized. The person who supports the less fortunate by continuing to make charitable donations. I know it’s corny, but be the person your dog thinks you are. I have hope for our nation. I pray that you do too.
As always, peace and love to all.
¼ c. white wine vinegar
2 T. mayonnaise
1 clove garlic
1 tsp. honey
1 tsp. Italian seasoning
½ tsp. kosher salt, or more to taste
freshly ground black pepper
generous ¼ c. grated Parmesan cheese
2 T. chopped fresh parsley
2/3 c. extra virgin olive oil
Combine the white wine vinegar, mayonnaise, garlic, honey, Italian seasoning, salt, pepper, Parmesan cheese, and parsley in blender or small food processor. Whirl until smooth. Add the olive oil and whirl until emulsified.
Store in a covered container. Bring to room temperature before dressing your salad. Dress sparingly. Soggy salad is never a good thing.
‘Twas the day after Christmas, and all through the house, every kitty was sleeping, and so was Andy’s spouse! Well, I was almost asleep. I must admit, about an hour ago I did kind of drift off a bit as I was reading. But I was awakened by a powerful sawing noise emanating from our kitchen. Mr. C. had taken it upon himself to liberate the remaining ham from its bone. And the smoked turkey from its carcass. I mean really. What a guy! I’d gladly wake up to that kind of noise any day of the week. I quickly thanked him and asked that he save the ham bone for soup later this week. He immediately agreed as he too loves Navy bean Soup. (And yes, the recipe is on this site.) Anyway, now that I was awake, I decided to start a loaf of sourdough bread, and while I was at it, start writing up this post so that I could share this recipe with you.
I truly love a good salad. And I have to say, this salad is wildly delicious. And the great part, besides the flavors of course, is that you can roast the beets, prepare the dressing, and candy the pecans well in advance. So then just before serving, all you need to do is place some arugula on a plate, platter, or shallow bowl, sprinkle on some beets, drizzle on some dressing, crumble on some feta cheese, and garnish with candied pecans. So, the final assembly takes about 3 minutes.
Now granted, this is not going to be an everyday salad in our home. I don’t always have roasted beets and candied pecans lying around. But I see no reason not to make this simple dressing over and over again, and there is almost always feta cheese in our refrigerator. So, a simpler version with just arugula or spinach, feta, and this dressing is going to be served a lot here at Chez Carr. It is just a heavenly combination of flavors. Much like our beloved Argentinian Remolacha. (Yes, that recipe is on this site too.)
Well dear friends, I’m going to make this a short post. My wing-back reading chair is beckoning. And if I’m lucky, I’ll get a couple chapters in before the sand man comes to visit. May the joy of this holiday season be with you and yours. Happy New Year.
For the Salad:
baby arugula preferably, but baby spinach or mixed greens make a good substitute
diced roasted beets (see recipe below)
Balsamic Vinegar Dressing
feta or chèvre, crumbled
candied pecans (see recipe below) or toasted plain pecan halves
This salad can be made to size. For the two of us, I start by spreading a layer of arugula on about a 9-inch plate. Then I throw on a few beets, followed by a healthy drizzle of the dressing. Then top with the crumbled feta and garnished (liberally) with candied pecans. Serve immediately.
Balsamic Vinegar Dressing:
⅓ c. extra virgin olive oil
¼ c. good balsamic vinegar
1 T. Dijon mustard (I use Maille brand Rich and Creamy Dijon Mustard Blend)
1½ T. honey
1 T. finely minced shallot
½ tsp. kosher salt
freshly ground black pepper
In a small bowl or jar, whisk or shake the olive oil, balsamic vinegar, mustard, honey, minced shallot, salt, and pepper together. Taste and adjust seasoning. Dressing can be made ahead.
Oven Roasted Beets
2 med. sized beets
2 tsp. extra virgin olive oil
kosher salt
freshly ground black pepper
Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut the beets in bite sized pieces. Place on a baking sheet and toss with the olive oil and sprinkle lightly with kosher salt and pepper. Roast in a pre-heated 400-degree oven for 30 to 40 minutes, turning once or twice with a spatula, until the beets are just tender. Remove from oven and allow to cool. Set aside.
Rudi’s Rosemary and Maker’s Mark Pecans
2 T. unsalted butter
2 tsp. finely chopped fresh rosemary
½ tsp. kosher salt
½ tsp. ground chili pepper
1 T. brown sugar, packed
1 T. Maker’s Mark bourbon
2 c. pecan halves
Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.
Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)
Remove from oven and allow to cool completely before storing in an airtight container.
Sunrise from our deck a few mornings ago. It was so glorious that I just had to capture the moment. Of course I was still in my jammies, bathrobe, and bare feet – so I didn’t linger. But what a way to start the day! Luckily I could still see it perfectly from our kitchen sink. (Plus being inside the house, I could spare our neighbors the site of me first thing in the morning. Definitely the neighborly thing to do!)
So, here’s the deal. If you want to prepare a great balsamic vinegar salad dressing, you gotta start with good balsamic vinegar.
Just like when you cook with wine. You need to choose a wine that you would enjoy drinking. Or so I’m told. Actually, I use Gallo Hearty Burgundy in most of my recipes that call for dry red wine. It’s probably because the first dish I can remember ever making that called for wine was Beef Burgundy (Boeuf à la Bourguignonne). And because it was cheap and available, I started using good old Gallo brand. And you know what, now I’m forced to search for the darn stuff! But when I find this rare commodity, I buy several bottles and store them in our wine cellar right alongside Mr. Cs more expensive bottles.
As for white wine, I routinely use a not-too-expensive Pinot Grigio, Sauvignon, or Semillon when dry white wine is called for in a recipe. But balsamic vinegar is whole different deal.
I came late to fully appreciating the difference between an adequate balsamic vinegar, and an exceptional, full bodied balsamic vinegar. And the person I need to thank for this revelation is my sister-in-law Katie. She’s the one who clued me into the difference.
While visiting Rick and Katie in their home, Katie asked me how I made balsamic vinegar salad dressing. I felt like saying, “I’ve never really made a good balsamic dressing”, but because I’m such a renowned culinary expert (yah right!!), I offered her basically the bones for this recipe off the cuff. But because she had a truly wonderful balsamic vinegar on hand, the dressing came out truly exceptional. So much so that I had to get back to her and ask for the recipe. (You would think by my advanced age I would have it together better. But for all intents and purposes, I am often still as insecure as I was when I was 16, just with more wrinkles!) Anyway, the whole event left me realizing that there truly is a difference in balsamic vinegars. And that paying the price for an exceptional balsamic vinegar was well worth the dollars spent.
So, if you too have been using a relatively inexpensive balsamic vinegar, you might want to re-think that whole premise when quality truly makes a difference. And in a salad dressing, where balsamic vinegar is the star, a better grade really does make a difference.
So as always, keep learning (especially when you don’t have all the answers), keep trying to improve (especially when you think you have all the answers), and don’t ever kid yourself that you do have all the answers, (because believe me, you are probably as clueless as all the rest of us). And thanks Katie for your generous gift of a couple bottles of really wonderful balsamic vinegar. I have enjoyed learning how to use them, and plan to share my knowledge in the future.
And yes, every time I think I’m special or am feeling conceited, God (or whatever) decides to fix that right away by knocking me on the side of the head until reality sinks in. And you know what, I am so glad this happens. I don’t care to ever get too full of myself. I don’t like people like that, and I don’t want to be that kind of person. So, I feel truly blessed when routinely I am reminded that I am just like everyone else. No better, no worse. Peace and love to all.
¼ c. extra virgin olive oil
3 T. good quality balsamic vinegar
2 tsp. fresh lemon juice
1 garlic clove, finally minced
¼ tsp. kosher salt
freshly ground black pepper
Shake it all together, turn yourself about. That’s what it’s all about!
Many of the recipes I publish are based on an ingredient or ingredients that I want or need to use up. And this salad is no exception. Take kale, for example. This terribly good for us vegetable grows like a weed in a half wine barrel at the back (west facing) side of our house. And even though I try to use this leafy green cruciferous as often as possible, there is always more in that darn wine barrel than we can consume. I also have chives growing in the same area that should be used before we have our first heavy frost. And in the case of this recipe, I also had, and still have, an abundance of radishes in the vegetable drawer of my refrigerator. So the other evening, I decided to prepare a salad that at the very least, contained these three ingredients.
Because I love food so much, I always try to make our dinner salads as delicious and interesting as the rest of the meal. But I find the salad component of any meal the least fun to prepare. And as much as I love blue cheese and Caesar dressings, I can’t slather our salads with them every night. My choice of dressing has to fit with the other dishes I am serving. (And yes, I probably over-think salad dressing. But that’s just how this old gal ticks.) Plus coming up with the perfect dressing helps me get a bit more excited about the boring part of hacking and slashing vegetables.
So while envisioning this salad, I decided a lovely lemony dressing with garlic and chives would be perfect. And boy was I spot on! But before I proceed to tell you about the tastiness of this salad, let’s talk a bit about the health benefits of the vegetative components.
Romaine – Although low in fiber, romaine is high in minerals, such as calcium, phosphorous, magnesium, and potassium. Romaine is naturally low in sodium, plus it’s packed with vitamin C, vitamin K, and folate. Romaine is also a good source of beta carotene, which converts into vitamin A in the body.
Kale – Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.
Radishes – Radishes are high in potassium, which can help lower your blood pressure. They also help support the generation of collagen, which helps keep blood vessels healthy. Radishes are also thought to control damage to red blood cells and help increase oxygen supply to the blood.
Chives – Chives are a nutrient-dense food. This means that they are high in beneficial nutrients, including vitamins, minerals, and antioxidants. They are also known to help maintain the health of our bones.
Garlic – Garlic is a good source of manganese, selenium, vitamin C, phosphorous, calcium, potassium, iron, and copper.
But back to why I posted this recipe.
Simply put, this salad is damn delicious. And I don’t want to hear, even from readers in far away exotic locations like Tacoma, that you can’t stand the taste of kale. I defy you to taste it at all in a salad when it’s mixed with other fresh ingredients. I use it a lot in my salads. Actually, a whole hell of a lot. And honestly, I don’t think Mr. C. even notices that it’s there, since I can barely taste it myself. And I know it’s there! I use it not only because it’s super good for us, but because it’s a great salad filler. That’s right. A salad filler. But I always, and I do mean always, massage the kale before I throw it in with the other ingredients. (See how to massage kale below.) And here’s the secret, besides always massaging the kale that is. I never use very much kale in my salads unless it’s the star ingredient. Just a loosely packed cup or so. So the taste never becomes overpowering. It simply blends in with the other ingredients. And, I make sure all my salad dressings are extremely flavorful. Like this lemony dressing. (That’s really the secret.)
So using my long abandoned “mommy” voice on every parent’s favorite threat – “if you know what’s good for you” (and you should since I listed the redeeming qualities of this salad’s main ingredients above), make this healthy and delicious salad at your earliest convenience. I promise you a flavor sensation not found in many simple green salads.
As always, keep serving interesting food, keep striving to serve healthier and if possible, locally sourced food, and keep looking for the best way to keep yourself and your family grounded during this difficult time.
I wish I had a crystal ball and could predict when this pandemic would be brought under control. Like everyone else, I’m tired of not seeing my family or being able to hug my friends when I know they need a hug as badly as I do. But Mr. C. and I are luckier than most. We aren’t homeless, or out of a job, or ill. We don’t have young children who need more attention or assistance from their parents than ever before. And we have each other and the means by which to live a productive and fulfilling life. Even during this unsettling time.
My prayer each night is that an end to this pandemic will come soon. That I will see the tide of racial injustice turn during my lifetime. That our country will once again be a leader in positive environmental change. That once again, the United States of America will have a leader that I can respect because he/she embraces love rather than hate. And finally, that we will all be blessed with a leader who is respected by other nations, respects different points of view, truly listens and learns from learned advisors, and espouses our nation’s fundamental belief in liberty and justice for all. Not just for the rich few. But for all of our citizens. Peace and love to all.
3 T. extra virgin olive oil
½-¾ tsp. lemon zest (I used ¾ teaspoon)
1 T. freshly squeezed lemon juice
½ tsp. kosher salt
freshly ground black pepper
tiny pinch crushed red pepper flakes
2 T. finely chopped fresh chives
1 clove garlic, finely minced
1 sm. head of hearts of romaine lettuce, chopped
2 c. chopped fresh kale, massaged
10-11 radishes, trimmed and thinly sliced
Whisk the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, chives, and garlic together. Set aside.
Combine the romaine, kale, and radishes in a salad bowl. Pour on the dressing and toss to combine. Serve immediately.
How to massage kale:
Strip the leafy part of the kale away from the stems. Chop the leaves into small pieces. Wash and dry the kale. (I use my salad spinner.)
Place on your cutting board, and using your fingers, rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad.
Yesterday as I was thinking about what to fix for dinner, my taste buds proceeded to full alert, and must have connected with my brain to inform me that they were in the mood for a big old salad. They were also hankering after seafood. So never being one to ignore my taste buds, I decided a Caesar salad with seafood would fill the bill. At about the same time, Mr. C. announced that he had to go into town.
Now going into town for us means leaving the island via a bridge, the one and only way off the island. Just over the bridge, whether you want to or not, you find yourself in the city of Stanwood. Stanwood is a pleasant little burg with a population of about 7,500 folks. It’s situated 50 miles north of Seattle at the mouth of the Stillaguamish River. And it contains 3 grocery stores. A QFC (Quality Food Center), a Haggen grocery store, and a Grocery Outlet.
Since Mr. C. had to go into Stanwood anyway, I asked him to pick up some salmon while he was out and about. I figured a blackened salmon Caesar salad would make a fine dinner for us. The only drawback to this plan, was that I had never prepared blackened salmon before. Blackened anything for that matter. But I had enjoyed blackened salmon at restaurants, so I figured I could do this type of preparation at home. What could possibly be difficult about throwing a few ingredients together, decorating the salmon fillets with the mixture, and throwing the whole mess in a stinkin’ hot pan? And as it turned out, there was absolutely no difficulty involved. I was absolutely right in my thinking. (I won’t say that was a first for me, but unfortunately, it doesn’t happen as often as I would like!)
So with a great recipe for blackened salmon in hand (thank you wellplated.com for this marvelous recipe) I proceeded to prep for our dinner. I cleaned the romaine, made the salad dressing, and cut and fried up some homemade bread for croutons while Mr. C. was at the store. Then I assembled the blackening ingredients and set them aside.
I often prep for dinner in the late afternoon. I do as much as I can ahead of time so that I can leisurely enjoy my before dinner libation. I got in the habit when I was first retired. It was just such a joy (and still is) to be able to unhurriedly prep for dinner after decades of coming through the back door after a long day at work, proceeding directly to the bedroom to change cloths, and then finding myself five minutes later in the kitchen frantically working at getting dinner on the table in a reasonable amount of time. (Sound all too familiar?) But I must confess. I always enjoyed my job. But being retired is ever so much nicer! But more about this recipe.
I have been making Caesar salads with homemade dressing for years now. And yes, homemade Caesar salads are just as good, if not better than you can find in restaurants. And not difficult either.
And after preparing the blackened salmon, which is also easy to prepare and even better than you will find in most restaurants since you have control of how long it stays on the heat (I hate when fish is overcooked and becomes dry), there is no reason not to fix this delicious salad yourself at home.
Well that’s enough about food for today. It’s supposed to be really warm in the Pacific NW for the next few days, and I believe it. The sky is clear, our mountain (Mt. Baker) is out in all its glory, the kitties are all napping, and Mr. C. is on the golf course. And I have nothing I need to accomplish which as luck would have it is in direct proportion to my decreased energy level today. So I’m going to leisurely build some bread (I love to make bread), then sit down in our courtyard and read. And while I’m at it, I’m also going to count my blessings and give thanks for my wonderful husband, for parents who taught me right from wrong, and for my immediate family, extended family, and close friends who have so graciously enriched my life and have helped me stay sane, grounded, encouraged, relatively calm (or as calm as I can be during these difficult times), happy, and content. Peace and love to all – be you family member, friend, or a reader discovering my blog for the first time.
romaine lettuce, cut, washed and spun dry
Caesar dressing (see recipe below)
grated Parmesan cheese
garlic croutons, opt. (see recipe below)
blackened salmon fillet (see recipe below)
lemon wedges
Place the romaine lettuce in a large mixing bowl. Add just enough dressing to coat the leaves, but not so much that the salad appears and tastes “wet”.
Add Parmesan cheese. (I have found that using less Parmesan cheese than you think you need is probably just about right. Too much Parmesan overpowers the other flavors and makes the salad too rich.)
Stir in garlic croutons. (As few or as many as you like)
Plate individual salads. Top each with one of the blackened salmon fillets. Pass additional lemon wedges.
Caesar Dressing:
1 lg. garlic clove, finely minced
6 anchovy fillets or 1-2 tsp. anchovy paste
2 T. fresh lemon juice
¼ tsp. Worcestershire sauce
1 tsp. Dijon mustard
3 T. sour cream
¼ tsp. seasoned salt
freshly ground black pepper
¼ c. extra virgin olive oil Combine garlic and anchovy fillets or paste in a small bowl. Mush them together with a fork. Add remaining ingredients and whisk to blend thoroughly. Use immediately
Garlic Croutons:
1 T. butter or extra virgin olive oil (or a combination)
2-3 c. cubed crusty, chewy bread
granulated garlic
Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.
Blackened Salmon:
1 T. paprika
1 tsp. brown sugar, packed
1 tsp. kosher salt
freshly ground black pepper
¾ tsp. granulated onion
¾ tsp. granulated garlic
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. cayenne pepper
3-4 salmon fillet portions, skin on*
2 T. unsalted butter, melted
lemon wedges
In a small bowl, stir the paprika, brown sugar, salt, black pepper, granulated onion, granulated garlic, cayenne, oregano, and thyme together. (I use my finger tips to moosh all the ingredients together.)
Place the salmon on a large plate, flesh-side up, and pat dry with paper towels. Brush the salmon fillets with the melted butter.
Sprinkle the spice mixture evenly over the buttered fish. Lightly pat the spices to adhere as needed.
Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat. (Do not add oil). (If you have an outdoor kitchen, now is the time to use it!) If not, turn your exhaust fan on high and open a window or door or both if things start to get smoky.
Salmon frying in a cast iron pan on one of the burners of my outdoor kitchen. And yes that is an empty martini glass you see on the white cutting board.
Once the pan is completely hot (a droplet of water should dance on its surface), gently place the fillets seasoned side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
2nd side cooking
Continue cooking over medium heat until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. (The fish should reach 145 degrees on an instant read thermometer at the thickest part.)
Squeeze lemon over the salmon. Carefully lift the salmon, minus the skin if possible, either directly onto salads or to a plate until you are ready to serve.
*If your salmon fillets come skinned on both sides, simply brush the top of the fish with melted butter while the first side (the one with the blackening seasoning) is cooking. Then flip and cook as directed above.
The moon over Port Susan Bay last evening. And yes it really was that color.
Yes, I know. I make my own salad dressings and you may or may not have the time or inclination to do so. But this blog is all about me. And this is my recipe source, or should I say, my way of keeping my favorite recipes always where I can find them. Not that I don’t know how to keep small pieces of paper or file cards with my favorite recipes in a shoe box like other people do. I’ve been there and done that. It’s just that I’m lazy and want to be able to find a recipe NOW, not tomorrow or the next day or never. (I’m still looking for my mother’s recipe for an omelet she used to make that I absolutely loved. It’s in this house somewhere, (the recipe, not the omelet) but its hiding.)
So if I put a recipe on my blog, it’s because I want to make that “whatever” again. And after making this dressing last evening, I have no doubt that I will be making this incredible dressing over and over again. This is one of those recipes that is not only easy to build, but just smacks of gourmet. And you know, I am not a gourmet. My favorite food is a cheeseburger after all. But I do love good food and this ladies and gentlemen is really delicious dressing.
I’m sure you have figured out by now, if you read my blog consistently, that there is no rhyme or reason to what recipes I post. They are more a story line for our lives. When I cook our breakfasts, lunches, or dinners, I start with recipes I have either copied or concocted. If I have copied (plagiarized) a recipe, I give credit where credit is due. If I concoct a recipe, well then it’s mine, all mine. But in either case, it’s just a dish that I have prepared for us and feel compelled to share with all of you. So one day it may be a new vinaigrette, the next time a recipe for a Rhubarb Frangipane Galette. (Which BTW, I will be posting tomorrow.)
In either case, I hope you enjoy the recipes I post. I also must have a bit of journalist, preacher, snake oil salesman, political analyst, and Pollyanna in me, because I can’t hold myself back from espousing my way of life or my beliefs. Believe me, if I could refrain from telling it like I see it, I would. But that’s just not me! So if I ever offend you, please know, it was never my intent. So as always, enjoy your life, give freely of who you are, speak kindly to everyone, and wear a damn mask, dammit! Peace and love to all.
(Sorry no picture. The vinaigrette is bright green. That’s probably all you need to know anyway!)
½ c. extra virgin olive oil
2 T. red wine vinegar
1 tsp. kosher salt
freshly ground black pepper
pinch crushed red pepper flakes
1 lg. shallot, roughly chopped
1 clove garlic, roughly chopped
2 c. roughly chopped fresh basil leaves (not packed)
Combine the olive oil, vinegar, salt, pepper, crushed red pepper flakes, shallot, and garlic in a blender or food processor; blend until very smooth. Add the basil and blend until basil chopped into very fine pieces.
Taste and adjust seasoning. Refrigerate until ready to dress your salad.
Recipe compliments of whatsgabycooking.com., with a couple minor changes by me.
And yes, I already have a great recipe for Creamy Pecorino-Romano Salad Dressing on this site. But can you really ever have too much of a good thing? I thought you’d see it my way! Plus I love having a plethora of great salad dressing recipes available to choose from because my taste buds get bored easily. Anyway, this dressing is just a bit different from my other Pecorino-Romano dressing in that this one uses olive oil exclusively rather than mainly mayonnaise and a wee bit of olive oil. So for that very reason, this recipe might be a wee bit healthier for us. Plus it too is very, very tasty.
Basically, this is an easy dressing to prepare. And it uses fairly common ingredients. (And yes in our home, Pecorino-Romano is a common ingredient. We buy ours at Costco. And if you have never purchased Pecorino-Romano because you think you might not be able to use it up before it starts to go bad – forget that! This cheese must have a refrigerated shelf life of at least 9 months. I kid you not! So for us, it’s very easy to consume a whole big old wedge of it before we’d even begin to think it even remotely iffy to eat. At least it hasn’t happened yet.) But back to this salad dressing.
Because this dressing is bursting with flavor, it pairs beautifully with greens, sliced tomatoes, or as a dressing for pasta salad. (Actually it would probably be good on shoe leather!)
Well, I think I’ve said all that needs to be said. So I’m not going to elaborate any further. It’s up to you now.
As always, stay healthy, stay masked, and radiate positivity. This is a rough ride for all of us. But if you remain that shiny beacon for your family and friends, you will have contributed to the betterment of all. Peace and love from Chez Carr to you and yours.
2/3 c. grated Pecorino-Romano cheese
2 T. Champagne vinegar
2 T. fresh lemon juice
2 tsp. Dijon mustard
1 small clove garlic
½ tsp. kosher salt
freshly ground black pepper (quite a bit)
¾ c. extra-virgin olive oil
Throw all the ingredients into a food processor or blender and pulse until creamy. Serve immediately or refrigerate until ready to use.
