With What Remains of Summer: Two Salad Dressings

Something like you find at a pizza shop, made of Romaine and iceberg  lettuce cut into chunks, mini-wedges meant to soak up a heady dressing and topped with everything but the kitchen sink, this salad is a simple summer salad.

It doubles as a full on dinner salad or as a side.  It is laced with shredded red cabbage and carrots added every bit as much for taste as color.  It is topped with your hearts desire, in this case crisp cucumbers, muddy black olives, protein rich eggs,  raisiny grape tomatoes, and sharp red onions.  I even threw in a little bit of last nights roast chicken but chopped ham, bacon bits, or whatever you have on hand works good too.

Sometimes I like it dressed with Thousand Island, other times Ranch, and occasionally Catalina but whatever I use it is always homemade.  Today I made a Blue Cheese Vinaigrette.  Feel free to use whatever dressing you like but I am begging you with what remains of summer to make them homemade.

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Blue Cheese Vinaigrette (makes 1/2 cup)

1 TBS. shallot, peeled and grated on a micro-planer

1 tsp. garlic, grated on a micro-planer

1/2 tsp dried oregano

3 TBS. red wind vinegar

1/2 cup extra-virgin olive oil

1/4 cup blue cheese, crumbled (don’t like blue cheese, use goat cheese)

1/8 tsp fresh ground black pepper

a pinch of kosher salt

1. Combine all the ingredients in a pint Ball Mason jar.  Screw the lid on tightly and shake like hell.

note: this dressing is best if made in advance.  An hour will suffice but as it ages it gets better and better.

 

Thousand Island Dressing (make 1 cup)

2/3 cup mayonnaise

3 TBS. ketchup

2 TBS. bread and butter pickles, minced

1 TBS. shallot, peeled and minced

2 tsp. pickle juice

pinch of kosher salt

1/8 tsp fresh ground black pepper

1. Place everything into a mixing bowl.  Combine with a whisk.  Store in the refrigerator in a tightly sealed glass jar.

 

Garden Salad (serves 4 as a side salad or 2 as an entree)

1/2 large head iceberg lettuce, cored and cut into 1-inch (2.5cm) chunks (about 2 cups)

1 romaine heart, outer leaves removed, core discarded, and cut into 1-inch (2.5cm) chunks

1/3 cucumber, peeled and thinly sliced (8 rounds)

1 medium carrot, peeled and grated on the large wholes of a grater (about 1/4 cup)

1/2 cup shredded red cabbage

10 California black olives

8 grape tomatoes, halved

8 thinly sliced rings of red onion, minus any paper skin

2 hard boiled eggs, shelled and quartered

1. Place the greens in a large salad bow.

2. Attractively arrange the vegetables over the top of the greens.  Dollop with 1/3 to 1/2 cup of dressing.  At the table mix the dressing into the greens and vegetables using a pair of salad tongs.  Serve.

 

 

 

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The Lobster Roll’s Better More Lovable Brother

It is almost August.  The month in which my parents would always load me and my siblings up in the car and we would head to the east coast for vacation.  It was as much a search for a cool ocean breeze as it was a temporary reprieve from the mundane everyday Midwest.

Sometimes while on vacation when we would sit down to dinner at a nice restaurant my parents would indulge us.  When they did I would order lobster.  As a kid I loved it.  What is there not to like about playing with your food?  It is a distraction pretending the prehistoric monster on your plate is attacking the table while the adults sip their coffee and converse.  There is a silent cheer in your head after you defeat the monster with a hammer and pick leaving behind nothing but empty body parts void of flesh.

Since being a kid, I haven’t eaten much lobster because years ago my taste for it waned.  I don’t hate lobster but my feelings about it have changed.   I believe it to be over rated.  As an adult I think lobster is a pain to cook, let alone eat, and on top of that it feels like it is a foil for butter much in the same way the white is a foil for the creamy yolks of a deviled egg.  I need say nothing of the cost per pound.

On the other hand shrimp is accessible, and in this sandwich there are plenty of complementary flavors, like cucumber, celery and spice, and classics like Old Bay seasoning are perfect.  As a home cook shrimp is familiar, the fear of over cooking a lobster is a big factor to not cooking it, while shrimp are easy and take less time to prepare.  The flavor of shrimp also plays a large roll in this new favorite because it is consistent.  In other words with shrimp I know what I am going to get.

A lobster roll is a great sandwich, most assuredly an indulgence,  but a shrimp roll is no less a treat not to mention much easier on your pocket book.
Summertime Shrimp Rolls (Makes 4 Sandwiches)

  • 1 baby cucumber, cut into half moons (about 1/2 cup)
    8 sugar snap peas, cut crosswise into thin rounds (about 1/3 cup)
    1 lb. (450g) raw deveined shrimp (size 26-30)
    1 teaspoon lemon zest
    2 teaspoons fresh squeezed lemon juice
    1/3 cup mayonnaise
  • 1/2 tsp. Old Bay Seasoning
    kosher salt
    fresh ground black pepper
    4 brioche hot dog buns, or whatever hot dog bun you prefer
    leaf lettuce

1. To cook the shrimp place a 3.5 quart (3.5L) pot filled with 2 quarts (2L) cold water over high heat. Add 2 tablespoon of salt to the pot and bring the water to a roiling boil.
2. Add the shrimp and cook them for 3 to 4 minutes. Drain the shrimp into a strainer and run cold water over the shrimp. Remove the shells.
3. Chop the shrimp into 1/2-inch (1.25cm) pieces.
4. In a small mixing bowl combine cucumber, sugar snaps, shrimp, zest, juice and mayonnaise, Old Bay, 1/2 teaspoon of salt and a few grinds of fresh ground black pepper. Mix everything.
5. Split the buns from the top being careful not to cut them completely in half, line with leaves of lettuce and top with shrimp salad. Serve.