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[1] Whether the salad is plain or fancy, we prefer a vinaigrette dressing (photo © Nadine Primeau | Unsplash). [2] Just add the ingredients to a jar and shake your vinaigrette (photo © Colavita). It struck us that quite a few people we know don’t know how easy it is to make a shaker…
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[1] Smoked salmon with spring greens salad (photo © Good Eggs). [2] A spring salad mix, washed and ready to eat (photo © Earthbound Farm). [3] A beautiful side of smoked salmon (photo © Caviar House – Prunier). [4] Meyer lemons (photo © Good Eggs). [5] Tricolor baby potatoes (photo © Recipes Worth Repeating). …
Continue reading “Spring Salad Recipe With Smoked Salmon, Spring Greens & Chives”
[1] A summery tuna and chickpea salad tossed with balsamic vinaigrette, on mixed greens, with a side of garlic bread (both photos © Delallo). [2] Golden balsamic vinegar (more about it below). You can get it from DeLallo. You can always count on a can of tuna for a protein-packed salad. But you can…
Continue reading “RECIPE: Italian-Style Tuna Salad With Chickpeas”
Yuzu juice is squeezed from the fresh yuzu citrus, in season in the U.S. from September to December. (It is grown in California. Fresh yuzu can’t be imported per USDA restrictions.) The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants.…
Continue reading “TOP PICK OF THE WEEK: Yuzu Juice”
Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
Continue reading “TIP OF THE DAY: Mustard In Your Vinaigrette”
