On today's episode of Food for Thought, I made three very different salads with one vinaigrette. Once you have the ratio down of 1:3, you can make fresh vinaigrette tailored to your palette any time you want to rustle up a quick salad (I also add my vinaigrettes to pasta, rice, grains, anything that needs a little perking up). I chose three salads that work in almost any situation: hearty and perfect for lunch or a side, leafy and easily multiplied for two or four or twelve, and, of course, one involving bacon. These aren't boring "side salads" all sad and wilted, these are fresh, flavorful, and super delicious. Enjoy!
Balsamic Caprese Pasta Salad with Toasted pine nuts
1 cup orzo pasta (or other pasta)
1 pint cherry tomatoes, quartered
8 oz ciliegini (mini mozzarella balls), quartered
1/2 cup basil, chiffonade (sliced into strips)
1/2 cup pine nuts, toasted
2 tablespoons Balsamic Vinaigrette
Cook the pasta in salted water until al dente, coat with the vinaigrette, and cool. Add the tomatoes, pine nuts, and basil, stirring to mix. Taste and add salt, pepper, and balsamic vinegar to taste. Add the mozzarella and stir to incorporate (I add the mozzarella last because I want it to stay white). Finish with a drizzle of balsamic vinaigrette.
Basic Balsamic vinaigrette
1 tablespoons Balsamic Vinegar
3 tablespoons Olive oil
Salt and Pepper to taste
Mix together the ingredients (I put them in a small container and shake) until emulsified, meaning, it has an even consistency. Taste and adjust seasoning and store in the fridge. You'll need to shake it before you use it each time.
Roasted Beet Salad with Goat Cheese, Arugula, and Pecans
6 small beets
Olive oil
8 oz arugula
4 oz goat cheese (fresh chevre)
1/2 cup halved pecans, toasted
2 tablespoons Balsamic Vinaigrette
Preheat oven to 425F. Wash the beets and chop off the greens (reserve to saute if you like). Wrap up each beet in aluminum foil and put on a baking sheet to catch drips. Roast for 25-35 minutes (depending on the size of the beets) or until tender to a fork. Unwrap the beets and let them cool. The skin should peel right off. Quarter or eighth the beets and combine with the arugula, pecans, and vinaigrette. Add the goat cheese on top. Enjoy!
The McNamara Potato Salad, courtesy of my Nana
3 lbs rose potatoes, cut into fourths or eighths with the skin on (any small sized waxy potato)
3 large eggs
1/2 cup red onion, finely chopped
1 cup green peas
1 cup bacon, chopped and cooked
1/4 cup dill pickle, chopped
2 tablespoons chives, finely chopped
3 tablespoons balsamic vinaigrette
1/2 cup mayo
Salt and Pepper
In a pot of room temperature water, add the cut up potatoes and a tablespoon of salt. Bring to a boil and simmer for about 15-20 minutes, or until tender (but not mushy). Drain the potatoes and toss with the vinaigrette while still warm. While the potatoes cool, add the eggs to a pot of room temp water, bring to boil and turn off. Let the eggs sit for 8-10 minutes in the hot water, then drain and pop in an ice bath until you're ready to use. This method makes sure you don't get any of those grey rings around your yolks. Peel the eggs and chop up (I used an egg slicer). Add the all of the ingredients to the potatoes, reserve half of the chives for garnish. Mix together, season with salt and pepper, and garnish with chives. Enjoy!
