Catalina Dressing

The other day my wife and I threw a little party for some friends. I was preparing the salad, and I noticed that we didn't have very big selection of dressings (just ranch). Rather than run out and buy some, I decided to whip up a couple. Italian vinaigrettes are pretty easy - just mix good olive oil, vinegar, and whatever seasonings you like (or a packet of Good Seasons dressing mix). The Italian dressing finished, I moved my attention to the Catalina dressing. Basically a sweetened vinaigrette thickened with ketchup, I've never been a huge fan of Catalina (or French) dressing. The bottled stuff is always too sweet and one-dimensional. However, I discovered that as long as you lay off the corn syrup, the addition of ketchup gives it a nice texture and flavor, making it smoother and more emulsified than a regular vinaigrette. If I can master the art of ranch, I may never buy another bottle of salad dressing again!

PS: Apparently, we actually did have more salad dressing in the pantry. According to my wife, she told me this while I was getting the salad ready, but I was so focused on what I was doing that I didn't hear her. Oh well, I'm glad my lack of attention allowed me to discover this recipe!

Ingredients

• 1/2 cup ketchup
• 1/4 - 1/2 cup sugar (as you like it)
• 1/2 cup red wine vinegar
• 1/2 cup grated fresh onion (use less if the onion is really strong)
• 1 teaspoon paprika (smoked is best)
• 1/2 teaspoon Worcestershire sauce
• 1 cup Canola, safflower, or vegetable oil
• salt and pepper

Directions

Put the ketchup, sugar, vinegar, onion, paprika, and Worcestershire in a food processor. Pulse until smooth. Turn the food processor on and slowly drizzle in the oil. Add salt and pepper to taste. Cover and chill.

Note: The seasoning choices are easily customizable. You could replace (or augment) the paprika with celery seeds, curry powder, creole seasoning (Bam!), chili powder (great for taco salads), or whatever goes well with the rest of your meal (although all of the above would probably not be good). Feel free to explore!

Marinated Potato Salad

If you want your potato salad to have lots of flavor, you really should start it at least 8 hours before you want to eat it. This gives the vinegar enough time to really penetrate the potatoes and give it some underlying acidity before putting on the creamy mayonnaise dressing. I guarantee that no one will think this salad is bland!

Ingredients

• 2 1/2 pounds red potatoes, cleaned but not peeled
• kosher salt
• 3 tablespoons cider vinegar
• 3/4 cup mayonnaise (homemade would be nice)
• 1 teaspoon mustard powder
• 1/4 cup finely chopped fresh parsley
  
• 1 tablespoon finely chopped fresh tarragon
• one half to one whole clove garlic, sliced as thinly as you can
• 2-4 tablespoons diced dill pickles or dill pickle relish, to taste
  
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/2 teaspoon fresh ground black pepper

Directions

Place potatoes in a large pot. Add just enough cold water to cover by 1/2 inch and add a very heavy pinch of kosher salt per quart of water. Bring to a gentle boil and cook, uncovered for 20-30 minutes, or until the potatoes are just soft - do not overcook. Gently drain and rinse under cold running water for 30-60 seconds, until just cool enough to handle with a tea towel. Rub the skins off with the towel, being careful not to mash them. Once peeled, slice into 1/2 inch slices and put into a large plastic bag with the vinegar. Marinate for at least 8 hours, up to 1 day.

Mix together remaining ingredients in a large mixing bowl with a couple of pinches of kosher salt (to taste). Gently fold in marinated potatoes and any vinegar left in the bag. Chill for at least 1 hour before serving.

Note: Other herb combinations can be used instead of parsley and tarragon. You could also use basil and thyme, mint and dill, or cilantro and oregano. Just add whatever fresh herbs you think you might like 1-2 tablespoons at a time until you think the flavor is strong enough!

Soy Dressing (and salad)

We had egg rolls for dinner the other night (just frozen ones cooked in the oven - shocking!) and we wanted a salad. Michelle made a lovely salad with lettuce, carrots, sesame seeds, mandarin oranges, and chow mein noodles. However, we needed dressing for the salad and a dipping sauce for the egg rolls. I did a little thinking and came up with a single recipe that worked for both!

Ingredients

• 1/4 cup soy sauce
• 1/4 cup sushi vinegar (or 1/4 cup plain rice vinegar plus 1 tablespoon sugar)
• 1/4 cup salad oil (soybean, peanut, or canola oils work well - not olive oil)
• 2 tablespoons toasted sesame oil
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
  
• 1 teaspoon finely grated fresh ginger
• 2 jerks Worcestershire sauce (about 1/2 teaspoon)
  

Directions

Wisk all ingredients together in a medium bowl until well combined. Drizzle over salad or use as a dipping sauce for egg rolls, pot stickers, sashimi, etc. You could also use it as a marinade for chicken or beef stir-fry.

Jicama Summer Salad

When I saw that jicama was on sale at Sunflower, I immediately thought of this delightfully tasty and easy salad.
3 cups cooked white rice, chilled
1 can (15 oz.) black beans, rinsed and drained
2 cups diced red/yellow/orange bell peppers
1 large tomato, chopped
1 cup diced jicama
1 cup cooked chicken or turkey breast
3/4 cup slice green onions
1/4 cup chopped fresh cilantro
1 cup thick and chunky salsa
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt
8 large romaine lettuce leaves
lime wedges (optional)

Combine rice, beans, bell peppers, tomato, jicama, chicken, green onions, and cilantro in large bowl; mix well.

Combine salsa, lime juice, oil, and salt in small bowl. Add to salad; toss well. (Salad may be served immediately or covered and chilled up to 8 hours before serving. Serve salad over lettuce leaves with lime wedges, if desired.

Garlicy Tuna Tostada

The nice thing about simple salads is that they have so many uses. This one works as an appetizer or you could make it a meal by paring it with a nice bowl of tomato soup.

Ingredients

Garlic Mayonnaise

• 2-3 heads of garlic
• olive oil
• 2 cups mayo

Salad

• 1 cup garlic mayo (recipe above)
• 2 cans tuna, drained
• 2 tablespoons red wine vinegar
• 1 cup bell pepper, cut into thick matchsticks
• 1/2 cup chopped green onion
• fresh ground black pepper to taste
• 4 medium size tortillas or tostada shells.

Directions

Garlic Mayonnaise

Preheat the oven to 400 degrees. Remove the outer paper off the garlic heads, leaving the individual cloves intact. Cut about 1/4 inch off the top of each head, just exposing the inside of each clove. Place each clove on a small square of aluminum foil, cut side up. Drizzle 1 tablespoon of oil on each one and wrap up in the foil. Roast for 30-45 minutes, or until the cloves are soft and light brown. Squeeze the cloves out of the head and chop fine. Whisk into the mayonnaise. Chill. Makes 2 cups.

Tostada

Mix all ingredients except onion and tortilla in a medium bowl. Distribute over tortillas and top with onions.

Ramen Cabbage Salad

Continuing our recent theme of cool salads for summer. This one with a slightly Asian twist!

Ingredients

• 1/2 head green cabbage, shredded
  
• 1 package ramen noodles (do not cook them!)
  
• 1/2 cup salad oil
• 1/4 cup rice vinegar
• 2 tablespoons sugar

Directions

Whisk together oil, vinegar, sugar, and ramen seasoning packet. Toss together cabbage and noodles with dressing. Serve with chopped green onions and sunflower kernels on top.

Mac Salad

A nice cool salad for those hot summer afternoons. Great for a Saturday lunch, backyard barbecue, or Hawaiian luau.

Ingredients

• 1 lb macaroni noodles, well cooked in salted water
• 8 ounces frozen peas, thawed
• 4 hard boiled eggs, chopped
• 1 cup mayonnaise
• 1/4 cup cider vinegar
• 1/2 teaspoon kosher salt (to taste)
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon paprika

Mix all ingredients in a large bowl and serve chilled.

Smoked Salmon Pasta Salad

First: I'm sorry for the week (or more) without a post - I'm such a slacker!

Second: Now that the weather is nice (more or less) all the time, it's time to bust out the BBQ. I know a lot of people like to grill salmon hot and fast, but I prefer smoking it low and slow. The smokiness adds a real depth of flavor that you don't get from cooking it over high heat. If you don't have a grill or smoker, you can use a broiler or grill pan along with a light spritzing of liquid smoke for added flavor.

Salmon

Ingredients

• 1/4 cup pickling salt (don't use table salt - it has a metallic taste from the iodine)
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon 5-spice powder (ginger, clove, cinnamon, anise, fennel)
• 20-24 ounces salmon, pin bones removed (or use 4 frozen salmon fillets, thawed)

Directions

Combine the salt, sugar, garlic, pepper, and the 5-spice powder. Rinse and pat dry the salmon. Apply about 2 tablespoons of the salt cure mixture to each side of the salmon (don't apply to any skin). and pat on to adhere. Reserve the remaining cure for another purpose (or the next time you make this recipe!) Tightly wrap in plastic wrap, place on a lidded baking sheet or pan (to catch any liquid) and refrigerate 6-10 hours (or overnight). Discard plastic wrap and rinse off the salt cure with cold water. Pat dry and place on a rack on a baking sheet. Put in a cool, dry place with a small fan blowing on it for 2-3 hours, or until the fish dries slightly and a tacky skin has formed (called a pellicle).

Meanwhile, light 1-2 quarts of charcoal briquettes using your preferred method (I prefer a chimney starter and newspaper, and I discourage lighter fluid when smoking because it can leave a slight chemical flavor). Soak 2-4 handfuls of hardwood chips (depending on how smoky you like it) in water while the coals get hot. When the coals are hot, dump them onto only half the grill. Drain the wood chips and put directly onto the coals. Put the grill grate on and put the fish on the cold half of the grill. Put on the lid, with the vent placed on the opposite side of the grill as the fire. All the vents should be half closed. Smoke until the fish reaches at least 140 degrees (30-45 minutes), but you can go longer if you want a smokier flavor (I generally go to about 180-200). Either serve the fish immediately (very nice as a fish sandwich on sourdough toast with mayonnaise, lettuce, and tomato), or put on a plate wrapped with aluminum foil, chill completely, and put into the salad that follows.

Salad

Ingredients

• 1 pound of pasta (rotini, fusili, or some other twisty variety), cooked according to package directions in salted water (it should be soft, not mushy - a little bit past al dente), rinsed and chilled.
• 2-3 green onions, chopped
  
• 2 tomatoes, chopped, lightly salted, and put in a colander (in the sink or with a bowl underneath!) for 15-30 minutes to drain excess liquid
  
• 1/4 cup roasted bell peppers (either freshly roasted or from a jar), chopped.
• 1 recipe smoked salmon (see above), cut into 1-inch chunks
  
• 3-4 tablespoons extra-virgin olive oil
• juice of 1 lemon (about 3-4 tablespoons)
• 2 tablespoons red or balsamic vinegar
• 2 teaspoons fresh ground pepper

Directions

Toss together pasta, onions, tomatoes, bell peppers, and salmon. Mix together oil, lemon juice, vinegar, and pepper and fold into the salad until everything is coated. Serve with fresh melon slices and garlic toast.

Quick Salmon Salad

If you've cooked up a bunch of salmon and have leftovers, this is a great way to stretch them out to feed more people. Even if you don't have leftovers, you can use canned salmon and it's almost just as good!

Ingredients

• 6 ounces cooked salmon, roughly chopped (or one can salmon)
  
• 8 ounces salad pasta (such as ziti, shells, wheels, etc.), cooked according to package directions and rinsed under cold water
  
• 1/4 cup mayonnaise
• 1/4 cup carrots, shredded or matchstick cut
• 2 green onions, sliced on the bias
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
  
• 2 tablespoons rice vinegar
  
• 1 medium tomato, chopped
  
• salt and fresh black pepper
  

Directions

Mix pasta, mayo, carrots, onions, oregano, parsley, and vinegar in a medium bowl. Fold in salmon and tomatoes. Season with salt and pepper to taste.

Asian Sliced Chicken Salad with Sesame Dressing

Today we conclude with a final recipe using Monday's roast chicken breasts: a refreshing salad!

Salad Ingredients

• 4 cups chopped romaine lettuce leaves
  
• 2 leftover roasted chicken breasts from Monday (3/2), sliced on the bias
• 1/2 cup matchstick cut carrots
• 1 small can sliced water chestnuts, drained
  
• 1 small can mandarin orange slices, drained
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 1/2 cup chow mein noodles

Dressing Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
  
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon ground black pepper

Directions

Mix all dressing ingredients and let sit at room temperature for 15 minutes. Meanwhile, distribute other ingredients over 4 chilled salad plates (or wide bowls). Add dressing and serve with garlic toast.

Mediterranean Pasta Salad

The secret to this recipe is the pine nuts. When they are toasted they add a rich smokiness that's almost like bacon. To toast pine nuts, put them in a dry skillet over medium high heat. Toss them frequently so they don't burn. When they just start to brown, immediately take them off the heat because they will scorch quickly.

Ingredients

• 1/4 cup good-quality extra-virgin olive oil
• 1 clove garlic, minced fine or pressed through a garlic press
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
  
• 1/2 box rigatoni or penne regatta pasta
  
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes, chopped (if packed in oil, rinse the oil off)
• 1/4 cup chopped fresh basil
• 1/2 cup sliced black olives
• 4 ounces crumbled feta cheese
• 3 cups chopped lettuce or baby spinach leaves, washed and dried
  
• 1/4 cup toasted pine nuts

Directions

Cook and drain pasta according to package directions. While the pasta cooks, combine oil, vinegar, garlic, and salt in a salad dressing shaker. Shake to combine and set aside.

Combine drained pasta, artichokes, tomatoes, basil, olives, and feta cheese in a large bowl.

Fill chilled salad bowls halfway with lettuce. Top with pasta mixture and dress with the dressing. Add pine nuts and serve immediately. Makes 8 servings

Greek Pasta Salad

I love Greek food (see post for 11/2/08). However, it can be a bit fussy and require a lot of prep. This easy recipe requires just a few common ingredients and can be done in less than 20 minutes.

Ingredients

• 6 cups cooked pasta (rotini, fusili, or pene, or ziti)
• 1½ cups diced cucumber
• 1 medium bell pepper, diced
• 1 can (14 ounces) diced tomato, drained
• 4 ounces feta cheese, crumbled.
• 1 small can sliced black olives
• ¼ cup chopped fresh dill
• Juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Mix everything together. Chill and eat.

Taco Salad

Today, begin this week's theme of stuff you can make with our super-duper all-purpose meat sauce (see Saturday's post). We start out with a great Mexican-American favorite: Taco Salad

Ingredients

• 5 cups (about half a batch) of Saturday's (12/20/08) meat sauce, thawed (or freshly made!)
• 1 packet (1 ounce) taco seasoning mix
  
• 6 tortillas (flour or corn), 8-1o inches across (or whatever tortillas you have lying around!)
• 1 head shredded iceberg or romaine lettuce
• Toppings (any or all of the following, as you like them)
  
  • diced onion
  • fresh tomato, chopped
    
  • sliced jalapenos
  • sliced olives
  • corn
  • crumbled corn chips
    
  • beans, regular or refried
    
  • shredded cheddar or Mexican blend cheese
  • sour cream, ranch dressing, or queso dip

Directions
Mix sauce and seasoning in a medium saucepan and simmer over medium heat for 10 minutes. Meanwhile, lightly toast each tortilla over medium-high heat in a dry skillet or saute pan until they just start to become brown and crispy. Put each tortilla in a wide, shallow bowl or dinner plate. Add lettuce, seasoned sauce, and whatever toppings you like.

Grilled Hamburger Salad with Corn Salsa

So normally, I'm not a fan of the "low-carb" craize. I mean, half the point of a hamburger is the delicious, toasted-on-the-outside, chewy-on-the-inside, sesame-coated goodness that is the bun. However, I may have to change my tone a bit, as this salad is effectively a hamburger without the bun, and it is good! To make up for the missing carb-laden bread, we dress the patties with a zesty corn salsa that brings contrasting flavors, textures, and temperatures.

Salsa Ingredients

• 1 can (14 ounces) diced tomato, drained
• 1 can (7 ounces) diced green chiles
• 1 cup frozen corn
• ¼ cup chopped cilantro

Hamburger Ingredients

• 24 ounces ground beef
• ½ cup breadcrumbs
• ¼ cup milk
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder

Other Ingredients

• Butter Lettuce Leaves
• Shredded Cheddar or Mexican cheese blend (optional)
  

Salsa Directions
Simmer tomatoes, chiles, and corn in a small saucepan till the corn is cooked and the mixture tightens up, about 3-5 minutes. Stir in cilantro. Chill in refrigerator for 30-60 minutes (if desired).

Hamburger Directions
Gently mix all hamburger ingredients in a medium mixing bowl. Your hands are the best tools for this - overworking the mix is not good for the texture of the patties. Form into 3-inch patties. Grill over medium heat (or place under a broiler 4-5 inches from the heat) for 3-5 minutes on a side, or until they reach an internal temperature of 160 degrees.

Serving
Place 2 hot patties on a chilled lettuce leaf. Top with salsa and cheese. You could also add salad dressing (Catalina or French would be good), sour cream, or sliced Jalepenos.

Cauliflower and Pea Salad

I was going to a potluck lunch the other day at work and I needed to bring a vegatable dish. I had planned on making a salad I had seen on TV, but I forgot to buy the ingredients the day before. So I went to the Albertson's deli to see what looked good. They had a "Crunchy Pea Salad" that looked good, and it tasted good too! Since the deli didn't list the ingredients, I had to reverse-engineer the recipe on my own. This is what I came up with.

Ingredients

• 12 ounces peas (fresh or thawed), about 2 cups
  
• 6 ounces chopped fresh cauliflower, about 3 cups
  
• 2 ribs celery (about 6 ounces total), split in half and thinly sliced
  
• 4 strips bacon, fried, drained, and crumbled
  
• ½ cup chopped toasted cashews, about 3 ounces
  
• 2 ounces shredded cheddar cheese
• ¾ cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
  
• 2 tablespoons fresh parsley, finely chopped
  
• 2 green onions, sliced
  
• 1/2 teaspoon fresh ground black pepper (to taste)

Directions

Mix mayonnaise, lemon juice, parsley, green onions, and pepper in a small bowl. Combine remaining ingredients in a medium bowl and gently toss. Fold in dressing. Refrigerate 30-60 minutes before serving