How you doin’? This recipe has been written to maximize versatility… it can be a chilled, healthful salad, and can easily be made into a warm, Wilted Spinach Salad with the addition of a couple of strips of bacon—more on that in the ChefSecret below. You can use baby spinach leaves, or you can buy more mature spinach and tear the leaves. Like romaine lettuce you never want to cut the leaves with a knife as that will bruise them—just tear them into smaller, bite-size pieces.
 
I can tell you where the Cobb Salad was invented and where the Taco Salad was concocted; I even know where the Caesar Salad came from and it was far from Italy (it was Tijuana, Mexico), but the Spinach salad… not so much. Some think it came with the turn of the century German immigration rushes. Others think that it originated right here in the USofA… I really don’t know. But here’s how to make this simple, but mysterious salad.
 
No surprise, Spinach Salad is a salad with spinach as its main ingredient. Common additional ingredients include chopped tomatoes, eggs, goat cheese, slivered almonds, walnuts, pecans and/or dried cranberries.
 
Spinach salad is classically served with a warm bacon or vinaigrette dressing, but variations are endless.
 
Prep time:  10 minutes
Yield:  1 serving (7 Ounces)
 
Ingredients
3 ounces (about 3 to 4 cups) fresh-torn spinach
1 large hard-cooked egg, 1/4-inch dice
1 ounce brown mushrooms, sliced lengthwise 1/8-inch
1 ounce tart apple, julienned cut
1 ounce caramelized pecans (store bought)
4 tablespoons balsamic vinaigrette (see Cooking Lesson #235)
 
Directions

1. Measure all ingredients and have ready at your side.
2. In a large salad bowl place the spinach, dressing, half of the egg and mushrooms, then toss together.
3. Place into an individual serving bowl.
4. Sprinkle the rest of the egg and mushroom over top.
5. Place the pecans around and sprinkle the apple slices in a heap in the center of the salad.

ChefSecret:  Spinach Salad is classically served wilted with a warm bacon-vinaigrette dressing. Following the directions above, start by cooking up 2 strips of chopped bacon in a sauté pan. When the bacon is cooked and crispy pour the dressing in with the bacon and then invert the pan over the greens and finish off the salad as directed above. Let the pan sit over the greens to wilt them.

Covid-19 Quip of the Day: “Another pandemic discovery: if you lose a sock in the dryer, it comes back as a Tupperware lid. Now, you have one missing sock and a lid that doesn’t fit anything.”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salads #SpinachSalad #WiltedSpinachSalad #Vinaigrette #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It's not all that difficult to make a salad. We'd be lying if we told you otherwise. There are ways it can go wrong, but we’ll have more on that in the ChefSecret below.
 
Just because it's easy doesn't mean you're making the best salad every time. It's not enough to make a decent salad—that’s just lettuce, tomato and a little dressing—I want you to make the best damn salad all the time. That's why I gathered all of my best salad dressing recipes to help you come up with fool-proof salad solutions every time.
 
Good salads are a composite of many things, but they all finish off with a great salad dressing—here’s what you need to know along with recipes for some of the best darn dressings.  These dressing recipes come from my restaurants and are so easy to make. You’ll never want to buy a store-bought dressing again.
 
Here's what every salad needs:

• A good mix of greens and veggies—lettuce, carrots, celery, tomatoes, peppers
• Crunchies—seeds, nuts, croutons, fried noodles, wonton strips and granola
• Optional Proteins—meats, cheeses, beans or peanuts
• Optional Extras—fresh cut herbs, fruit, cooked grains
• The perfect dressing—vinaigrette or creamy—that’s what this post is all about

 
                                                       Avocado Dressing
I’ve found that very few avocado dressings have a lot of flavor. If you’re depending on the avocado fruit alone remember that it is very oily—good oil—but not so much in the flavor department. You’re going to have to depend on all the other ingredients to bring out the natural flavor of the avocado. By the way with Avocado Dressing, more avocado doesn’t make it better.
 
Prep time:  10 minutes
Yield:  1-1/2 cups
Chill time:  4 to 8 hours
 
Ingredients
1 avocado, peeled and pitted
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons minced garlic
1 teaspoon sea salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground black pepper
 
Directions

1. In the jar of a blender, blend the avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together until smooth.
2. Transfer dressing to an airtight container and refrigerate 4 to 8 hours.

ChefSecret:  Make the Avocado Dressing even “sexier” by adding a tablespoon or two of chopped avocado on the top of the dressed greens. You can use light olive oil or Canola oil to replace the EVOO, if desired.
 
                                        My Best Caesar Salad Dressing
 I have been serving Caesar Salads in my restaurants for years using this made-on-premise dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe.
 
Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies.
 
Prep time:  10 minutes
Chill time: 4 to 8 hours
Yield:  10 servings
 
Ingredients
1 cup mayonnaise
1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute)
1/4 cup freshly grated Parmesan cheese
2 tablespoons cold water
3 tablespoons minced garlic
1-1/2 tablespoons fresh lemon juice
1 tablespoon anchovy paste (from a tube)
2 teaspoons granulated  sugar
1/2 teaspoon dried parsley
salt and ground black pepper to taste
 
Directions

1. Blend mayonnaise, pasteurized egg, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt and pepper in a blender jar until smooth, about 1 minute.
2. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

ChefSecret:  Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water, fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. Set a timer.
5. Remove the eggs from hot water and rinse thoroughly with cold ice water.
6. Use right away or store in the refrigerator until needed.

Special Note:  Jumbo sized eggs require 5 minutes in 140°F water.
 
                                             Green Goddess Dressing
 Sorta like you remember it from the 1970's, if you’re that old. According to food historians, chef Philip Roemer of the Palace Hotel in San Francisco invented the first Goddess Salad Dressing in 1923 to honor actor George Arliss, who was staying in the hotel while he starred in a play called “The Green Goddess.” If you’ve never seen the play or the silent film that followed, it’s no surprise, as the plot is rife with politically incorrect stereotypes that might not sit well with today’s audiences.
 
It’s generally assumed that Roemer’s Green Goddess salad dressing was inspired by a sauce served to Louis XIII, not over salad greens but with giant smoked or grilled eels. To guests at the Palace Hotel in the 1920s it wasn’t quite that exotic. They enjoyed the dressing ladled over canned artichoke, a luxury at the time. In the 1960s, a bottled version made by Lawry’s Foods (prime rib fame) appeared on grocery store shelves and in the 1980s, it was offered at most self-serve salad bars.
 
In newspaper articles on the subject, Green Goddess dressing has gone in and out of favor throughout the years, evolving from a mayonnaise-centric original recipe into something lighter and brighter. Chefs have added more herbs, reduced or eliminated the mayonnaise, incorporated avocado and featured surprising flavor elements like curry powder. Give my original recipe a try and then gussy it up with whatever works best for you.
 
Prep:  15 minutes
Chill time:  4 to 8 hours
Yield:  6 servings
 
Ingredients
1 avocado, peeled and pitted
1 cup mayonnaise
5 anchovy filets, rinsed and chopped or 8 tablespoons anchovy paste
2 tablespoons chopped green onion
1 tablespoon lemon juice
1 tablespoon chopped garlic
1 teaspoon granulated sugar
1 teaspoon curry powder
salt and pepper to taste
 
Directions

1. In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, sugar, curry powder and salt and pepper.
2. Process until smooth, then chill for 4 to 8 before serving.

 
                                                Balsamic Vinaigrette
 The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci as part of the Renaissance also provides a culinary artistry that offers incomparable quality and taste—the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy.
 
The first historical reference to balsamic vinegar dates to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains.
 
Balsamic vinegar is an aged reduction of sweet white grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged – 6 to 12 years; and the highly prized very old which is at least 12 years and up to 150 years old (tastes like gold—costs like gold).
 
I use a young balsamic vinegar to make this tangy vinaigrette. It is wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-fries. Sometimes I use balsamic vinegar to marinate steaks or chicken as well.
 
If you’re looking for authentic balsamic vinegar make sure to read the ingredient declaration and source of origin as over 90% of the balsamic on the shelves in the United States is not the genuine, undiluted article.
 
Prep time:  10 minutes
Chill time:  1 hours
Yield:  1 cup (about 6 servings)
 
Ingredients
1/2 cup extra virgin olive oil
1/2 cup white or dark balsamic vinegar
2 tablespoons crushed garlic
2 tablespoons dry parsley
1 teaspoon chiffonade cut fresh basil
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
 
Directions

1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, parsley, basil and mustard powder.
2. Season to taste with salt and black pepper.
3. Stir in any additional minced fresh herbs if desired.
4. Chill for about an hour to allow the flavors to mingle.

 
                               Creamy / Chunky Blue Cheese Dressing
Blue Cheese Dressing has a very murky origin story. It has been suggested that it originated in France, but that’s highly unlikely. The French prefer lighter vinaigrette-style dressings on their salads. It’s doubtful that putting cheese in their salads would even occur to the French--Mon Dieu--sacrilège!
 
Blue moldy cheeses have been in America since at least the Revolution where that well-noted Francophile, Thomas Jefferson, enjoyed it at his dinner table.
 
The first recorded evidence of Blue Cheese, or Roquefort Dressing as we’ve come to know it, was in the Edgewater Hotel Salad Book in 1928. An earlier version of the dressing appears in the Fannie Farmer’s 1918 Cookbook. By the 1930’s the dressing had spread in popularity not only through Fannie Farmer, but also through Irma Rombauer’s ubiquitous book, The Joy of Cooking.
 
Another possibility is Oscar (Oscar of the Waldorf) Tschirky introduced the dressing to patrons of the Waldorf Hotel in New York via his boss, George Boldt, who was served the dressing while on a boat tour in the Thousand Islands in upstate New York. Maybe that was also the origin of Thousand Island Dressing. Who knows for sure?
 
Regardless of the which story you like best you can make a perfect salad with my Creamy and Chunky Blue Cheese Dressing recipe. It has a nicely balanced flavor and sweetness with a great creamy and chunky textural balance. It is absolutely the best, rich and Creamy Blue Cheese Dressing ever!
 
Prep time:  10 minutes
Chill time:  4 hours
Yield:  6 1-ounce servings
 
Ingredients
5 ounces crumbled blue cheese (divided)
6 tablespoons buttermilk
6 tablespoons sour cream
4 tablespoons mayonnaise
4 teaspoons white wine vinegar
1/4 teaspoon granulated sugar
1/4 teaspoon garlic powder
salt and freshly cracked black pepper to taste
 
Directions

1. In a small bowl, mash 4-ounces of blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese.
2. Stir in sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended.
3. Stir in the remaining blue cheese crumbles.
4.  Season to taste with salt and cracked pepper. I like to see large pieces of cracked pepper throughout the dressing.

ChefSecret:  Whole milk may be used in place of buttermilk for a milder flavor. Refrigerated the dressing in an air-tight container for up to two weeks.
 
                                         Classic French Dressing
Historically, in both France and the United States, French dressing was simply a basic vinaigrette consisting of oil, vinegar, seasonings and usually minced shallots or a drop of mustard. The first such product labeled French dressing appears to have been Chef Milani's 1890 French Dressing. The chef put his own twist on the classical dressing by adding a bit of ketchup. The original Milani’s dressing is still available, but the current manufacturer claims it was introduced in 1938. It should be noted that some historical references indicate that it existed in this form as early as 1925. One might say that it isn’t at all French or classic, but it tastes great.
 
Prep time:  10 minutes
Chill time:  4 hours
Yield:  2 cups
 
Ingredients
1 cup extra virgin olive oil
2/3 cup tomato ketchup
1/2 cup granulated sugar
1/2 cup white vinegar
2 tablespoons finely chopped white onion
1 tablespoon fine chopped shallot
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
 
Directions

1. Place olive oil, ketchup, sugar, vinegar, onion, shallots, lemon juice, mustard, paprika, salt and black pepper in a jar with a tight-fitting lid; cover and shake until well blended.
2. Refrigerate for at least 4 hours.
3. Shake well again before serving.

 
                                       Homestyle Garlic Ranch Dressing
Did you know that Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian? It is also popular in the United States as a dip, and as a flavoring for potato chips and other foods. Many people use it as dressing on baked potatoes. In 2017, 40% of Americans named Ranch as their favorite dressing, according to a study by the Association for Dressings and Sauces (yes, there is such an association).
 
It all started in the early 1950s, a plumber (yes, a plumber) Steve Henson developed what is now known as ranch dressing while working as a contractor for three years in the remote Alaskan tundra. In 1954, Steve and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served Henson's creation to customers. It became popular, and they began selling it in packets for customers to take home to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide. Hidden Valley Ranch is now a brand owned by Clorox.
 
Ranch dressing connoisseurs will love this recipe with a garlic kick! It is a staple in my household and I make it fresh from scratch often.
 
Prep time:  10 minutes
Chill time:  4 to 8 hours
Yield:  1 quart
 
Ingredients
2 cups mayonnaise
1 cup buttermilk
1/2 cup diced whited onion
2 tablespoon diced garlic
1/2 cup canola oil
2 diced hard-boiled eggs
5 tablespoons sour cream
2 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 pinches kosher salt
 
Directions

1. Whisk mayonnaise, buttermilk, onion, garlic, canola oil, eggs, sour cream, parsley, garlic powder, pepper and salt together in a bowl until dressing is creamy, about 1 minute.
2. Store dressing in a 1-quart jar in refrigerator for up to 10 days. Shake well before serving.

ChefSecret:  Other dairy or nut milks can be substituted in place of buttermilk, such as Greek yogurt, regular milk or cream. The type of mayo you use will change the consistency.  
 
                                   Traditional Italian Dressing
North American style Italian salad dressing is thought to date back to 1941 in Framingham, Massachusetts. Florence Hanna, the daughter of Italian immigrants and wife of restaurateur Ken Hanna, made large batches of her family's salad dressing for the house salads at the restaurant. The restaurant, originally called The '41 Cafe, later changed locations and became known as Ken's Steak House. The salad dressing became so popular that it was made in large vats in the basement of the steak house to keep up with demand. Customers started requesting the Italian dressing to go. The Crowley family, who owned a nearby manufacturing business, approached the Hanna family about bottling the popular salad dressing. This resulted in the creation of Ken's Salad Dressing, which now comes in several variations of Italian, as well as many other flavors. Ken’s Salad Dressing can be found in grocery stores across the country.
 
Same ideas from different minds… Italian salad dressing was also served in Kansas City, Missouri, at the Wishbone Restaurant beginning in 1948. The Wishbone had opened in 1945 by the Sollomi family. The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices.
 
Prep time:  10 minutes
Chill time:  1 hour
Yield:  1/2 cup dry mix
 
Ingredients
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon granulated sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons kosher salt
 
Directions

1. In a small bowl, mix the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
2. Store in a tightly sealed container.

ChefSecret:  To prepare the dressing, whisk together 1/4 cup white vinegar, 2 tablespoons water and 2 tablespoons of the prepared dry mix.  Let the mixture rest to allow time for the spices to blossom and then whisk in 2/3 cup canola oil.
 
                                Spiced-Up Thousand Island Dressing
Thousand Island dressing – you know it as the mix of ketchup, mayo and a few other things that tops a Reuben or many a burger. In other words, it's pretty much pedestrian fare. But did you know its origins trace back to the highest ranks of American society?
 
At least, that's the tale you'll hear from boat tour guides in the Thousand Islands, a chain of islands between northern New York and Canada that are the dressing's namesake. That version of the story begins at Boldt Castle, the palatial summer home that Waldorf-Astoria owner George Boldt built for his wife, Louise, at the turn of the last century–on a heart-shaped island, no less.
 
According to legend, George and Louise were out for a cruise on their steam yacht and it was time for lunch. Greens were on the menu, but the Boldt’s' chef forgot to bring any dressing with him onboard. So, he improvised with what was on hand—whipping together mayonnaise, ketchup, pickle relish, Worcestershire sauce and a hard-boiled egg. Voila! Thousand Island dressing was born.
 
I offer you a spicy version of Thousand Island dressing, using chili sauce instead of ketchup and a touch of hot sauce. This is best if left to refrigerate overnight.
 
Prep time:  10 minutes
Chill time:  4 hours or, better yet overnight
Yield:  1-1/2 cups
 
Ingredients
1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons minced green bell pepper
2 tablespoons minced pimento
2 tablespoons minced sweet pickle
1 teaspoon hot sauce
 
Directions

1. Mix the mayonnaise, chili sauce, green pepper, pimento, pickle and hot sauce.
2. Chill until ready to serve.

ChefSecret:  Start slow with the hot sauce and build up to a teaspoon. Depending on which hot sauce you choose, it can get over-the-top 5-alarm pretty quickly.
 
                        Old-Fashioned Steak-House Sauce & Dressing
                                        (From Peter Luger’s Steak House in-Brooklyn, NY)
 
Peter Luger Steak House Old Fashioned Sauce & Dressing is an all-purpose condiment that is not only great on steak, but also as a salad dressing, on slabs of red ripe tomatoes and avocados, burgers, chicken and even a great base sauce for pizza. Like most things Luger, it is the best!
 
They began bottling and selling their sauce after customers begged for it. The taste is somewhere between cocktail sauce (spicy with a touch of horseradish) and traditional steak sauce. I started hacking it nearly 20-years ago. Another plus… the sauce is fat-free.
 
Prep time:  10 minutes
Cook time:  10 minutes
Chill time:  4 hours
Yield:  4 cups
 
Ingredients
12 ounces ketchup (I prefer Heinz)
4-3/4 ounces apple cider vinegar
1/2 cup granulated sugar
3-3/4 ounces Worcestershire Sauce (I prefer Lea & Perrins)
2 tablespoons freshly minced white onion
1-1/2 tablespoons fresh, finely-grated horseradish
 
Directions

1. Measure all ingredients first, then combine them in a medium saucepan.
2. Simmer over low heat for 10 minutes, stirring occasionally.
3. Cool, cover and refrigerate.

Note: If you are running out of time, some supermarkets carry Peter Luger Sauce in the meat department—it is a bit pricey at $8.50, but then it’s Peter Luger’s.

ChefSecret:  Don’t Screw-Up The Salad…please!
Now that you have a library of great professional dressings, don’t screw-up the salad. Salads are supposed to be light, bright, and full of life—but too often, they hit the table flat, limp and soggy, with all the good stuff at the bottom of the bowl…yuck! There are several reasons this happens. Now here are some tips so you and your guests can enjoy the crunchiest, most satisfying salads. Here are the most common mistakes people make when tossing up a salad.
 
Don’t just go with what you know
There's a whole world of greens outside of iceberg, arugula, mesclun, kale, and romaine. Browse your farmers' market or grocery produce aisle to find fresh, crisp seasonal leafy greens for your salad base, like spinach, mâché, dandelion greens, microgreens, baby kale, chicory, and escarole. You'll be amazed how much flavor and texture they'll add.
 
Don’t just wash and toss
A soggy salad is a bad salad. Dry those greens! Consider purchasing a salad spinner (OXO brand about $30 on Amazon Prime). This is one of the few single-purpose kitchen items that is worth it.
 
If you don't have a salad spinner, try this—line a plastic shopping bag with paper towels, toss in your wet, semi-drained greens and knot the bag. Then take the bag by the knot and give it a couple hard spins in the air. Your greens will come out mostly dry.
 
Not all greens are created equal and need a dressing
Once the greens are in the bowl, you need to give your greens some seasoning before getting dressed. After you've dried them, season the naked greens with a little salt and cracked pepper. Consider this as another layer of flavor—then you won't have to over-season the dressing to compensate. Speaking of seasoning, remember, just a little mustard, lemon juice and olive oil by themselves are not a great dressing. It's important to season your dressing to taste.
 
Not every dressing will work for every salad
There's a lot to consider when it comes to dressing greens. First, and most important, you need to ask yourself, “Self, do my greens match up to my dressing?” Delicate arugula won't hold up to a bold, creamy Blue Cheese dressing. Kale overpowers a light balsamic vinaigrette. Like fine wines, match the bold with the bold, and the light with the light.
 
Second, try to strike the perfect balance of dressing and salad. Overdressing your salad makes it a soggy, limp and messy, while underdressing will leave something to be desired. Add the dressing little by little—tasting as you go—to make sure you get the perfect amount to coat the leaves.
 
Go lightly when tossing your greens
A salad should be light and airy—even if it's made with hearty greens and a creamy dressing—and handled with a gentle touch. Using tongs and salad tools to toss the salad allowing the air to get into the mix and incorporate all your ingredients in an even way. Drizzle the dressing (do not pour) along the side walls of the salad bowl, then lightly toss the greens until the dressing is evenly distributed. No bruised or crushed leaves here! And never cut romaine leaves; they must be torn to avoid bruising. By the way if you don’t have tongs or salad set use gloved hands.
 
Don’t toss it all together—save the crunchies for the top
Sometimes, it's best to leave some ingredients out until the last minute. I like adding in some of the heavy ingredients for the toss—like nuts, seeds, tomatoes, peas, and other bulky add-ins that sink to the bottom—then topping the salad with the rest post-toss. That way you get to see everything that's in the salad, and it's easier to get a little bit of everything in every bite when there's stuff on top. Also, toss your greens in a little dressing before adding herbs: their delicate flavor will shine through much more when they're the outermost layer. I like to save the crunch things like croutons for last.

Covid-19 Quip of the Day: “Did you see the picture of a young bride—dress, veil and all, walking down a street carrying a picture of her groom who, as the sign on his picture reads, groom in isolation. That’s going to be a disappointing wedding night.”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salads #SaladDressings #Vinaigrette #PeterLuger #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I’m doing just great when I get the opportunity to mix and match different ingredients, especially when they are both ancient ingredients. That’s the case in this recipe using Chocolate and Balsamic Vinegar.
 
The original Aceto Balsamico Tradizionale is made from cooked white Trebbiano grape juice and is not a vinegar in the usual sense. It has been made in Modena and Reggio Emilia since the Middle Ages (as early as 1046). Balsamic vinegar is highly praised and most often used by chefs and food lovers in cooking or straight over the plate.
 
I most often use Balsamic vinegar for salad dressings and meat marinades together with a little olive oil. For Valentine’s Day I “dreamed” up a wonderful dressing using two of these ancient ingredients. I found the two flavors to be complimentary resulting in one of the most delicious dressings ever tasted for a Caprese Salad. You can put the whole thing together in less than 30 minutes and the results will be winning you praise for many Valentine’s Days to come. 
 
Prep Time: 15 minutes
Cooling Time: 15 minutes
Yield: 2 servings
 
Ingredients:
For the Balsamic Reduction

1 cup balsamic vinegar
 
For the Chocolate Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup chocolate pastilles or pieces (64% to 70%)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (about 5 turns on a grinder)
1 tablespoon extra-fine granulated sugar
1/3 cup balsamic reduction
 
For the Caprese Salad:
6 slices large beefsteak tomato, thinly sliced
6 slices fresh mozzarella
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon sea or kosher salt
6 fresh basil leaves
2 tablespoons chocolate vinaigrette
 
Directions:
For the Balsamic Reduction

1. Place the balsamic vinegar in a small saucepan and bring to a boil.
2. Reduce heat to medium-low and simmer until reduced by about two-thirds.
3. Set aside and let cool to room temperature. Once cooled, the reduction should be a light syrup consistency.

To make the Vinaigrette

1. Place the olive oil in a glass bowl and heat in a microwave for 45-60 seconds.
2. Add the chocolate to the olive oil and whisk together until they form a nice smooth emulsion.  Set aside and cool to room temperature.
3. In a small bowl, combine the salt, pepper, sugar and balsamic vinegar reduction.  Whisk until the sugar is dissolved.
4. While whisking, slowly drizzle the cooled oil and chocolate mixture into the vinegar reduction.
5. Hold at room temperature and set aside.

Assembling the Salad

1. Starting with tomato, alternate slices of tomato, basil leaves and mozzarella on a dinner plate. Three slices of each for each serving.
2. Season with the salt and pepper.
3. Drizzle one tablespoon of the vinaigrette over and around the tomatoes and mozzarella on each plate—more if you dare.

ChefSecret:  An easy way to see if your vinegar has reduced enough is to dip the back of a metal spoon into the vinegar and let it cool for a minute.  Then run your finger along the back of the spoon to check its consistency. If the swipe mark holds without running at all then your vinegar is ready. The French say that your sauce has reached the nappé stage.

Covid-19 Quip of the Day: “It’s the first of the month and I thought I was feeling a little sluggish and decided to go to the doctor for a check-up. As he was giving me my physical the doctor said, “Don’t eat anything, fatty.” I said, “Like bacon and burgers?” He said, No FATTY, don’t eat anything! Some people are just cruel!”

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Caprese #Balsamic #ValentinesDay #Vinaigrette #Chocolate #ChocolateBalsamicVinaigrette #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? This is one of my favorite composed salads. What’s a composed salad, you ask? A composed salad is simply a salad arranged on a plate rather than tossed in a bowl. The name is derived from the French “salade composée.” A composed salad can be a simple as a scoop of tuna salad on a bed of greens with a few olives arranged around it or can be more complex like my Barcelona Barbacoa Salad with lots of ingredients—both hot and cold.
 
When planning to make a composed salad you must pay attention to complementary flavors and colors. Mixed greens may be part of such a salad, but they can be made with most any ingredients if they are harmonious. The Salad Niçoise, made with potatoes, tuna, green beans, anchovies, hard-boiled eggs and Niçoise olives is an example of a composed salad. Cobb Salad, although sometimes tossed together, is often served as a composed salad like the original from the Brown Derby Cobb (see Recipe #16). These salads can be a meal in themselves, or served as a salad course, a lunch, etc.  Although a composed salad might be comprised of many different ingredients this does not mean that your salad is elevated because you claim to have “composed” it, as many chefs seem to think. Flavor comes before presentation.
 
Many plate presentations—salads or not—are arranged or composed. There are a few types of compositions… bedded is the most common. A bedded salad starts with a “bed” of salad greens used in so many restaurants for so many things, including egg, chicken or tuna salad, or almost anything else, on a big lettuce leaf. Often the salad greens at the base of such a salad are a simple salad in themselves, with their own dressing, and the other ingredients arranged on top.
 
In restaurant kitchens is a lot easier to compose a salad because you have so many ingredients to choose from at hand. We try to make use of as many of them as possible. Our rule of thumb is, if a single ingredient does not account for at least 5% of sales or isn’t used in at least 5 menu items, there’s probably no good reason to have that ingredient in the inventory.
 
The Barcelona Barbacoa Salad has a lot of ingredients—both hot and cold. It is challenging, not because it is so difficult to make, but because of the number of separate ingredients. That is considered a lot of work by many, but that doesn’t detract from the absolute perfection in taste, texture and temperature that is experienced when you eat this salad. I have called out several store-bought ingredients to make it easier to “compose” without detracting from the overall eating experience.
 
Prep time:  30 minutes
Yield:  1 serving
 
Ingredients
2 cups mixed lettuce blend (I use a bagged Mediterranean lettuce mix)
2 tablespoons 1/4-inch diced avocado
2 tablespoons 1/4-inch sliced cucumber rounds
2 tablespoons chopped jicama
1/2 cup warm beef chili (good quality store-bought canned chili)
3 quarter-cut tomato wedges
2 tablespoons grilled corn-off-the-cob niblets
1 tablespoon shredded cotija cheese
2 tablespoons pico de gallo (store-bought)
1/2 teaspoon green onion circles
1 sprig cilantro leaves
1/2 cup fried corn tortilla chips (store-bought)
2 quarters fresh lime wedges
1/4 cup south-of-the-border ranch dressing (3 tablespoons ranch dressing + 1 tablespoon pico de gallo mixed well)
 
Directions

1. Put the lettuce mix into a serving bowl.
2. Layer the following items in a circle over the greens; avocado, cucumber and jicama. Keep the center clear.
3. Place a tomato wedge at 12 o’clock, 4 o’clock and 8 o’clock.
4. Sprinkle the corn niblets over the avocado, cucumber and jicama and tomatoes.
5. Place the chili in the center of bowl.
6. Top the chili with pico de gallo and sprinkle the cheese over top of chili.
7. Sprinkle green onion over salad.
8. Garnish with cilantro sprig.
9. Place dressing in a separate ramekin at the 6 o’clock position in the bowl.
10. Place corn tortilla inside compartment or in a separate bowl.
11. Squeeze the lime over salad and chips.
12. Serve immediately.

ChefSecret:  It’s not cheating to use store-bought ingredients—a can of chili, a pre-made pico de gallo and prewashed, cut and bagged lettuce blends make meal preparation so much easier.

Covid-19 Quip of the Day: “Chocolate is vital for our survival. Dinosaurs didn’t have any chocolate and look what happened to them.”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Barbacoa #Barcelona #BeefChili #Jicama #Corn #ComposedSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
 
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
 
Prep time:  10 minutes
Yield:  16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
 
Ingredients
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
 
Directions

1. Combine all the ingredients together in a small mixing bowl; lightly mix until thoroughly incorporated.
2. Transfer the shrimp salad into a small container, cover with food film and refrigerate until ready to use.

ChefSecret:  There are several options of shrimp that can be used. I prefer whole, chopped medium shrimp, but you can also use the little baby bay shrimp (aka “sea monkeys”). The shrimp can be frozen or fresh.
 
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
 
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Entree #Side #Seafood #ShrimpSalad #Shrimp #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021