Generic Salsa
Generic Salsa
Servings 2 People
Ingredients
- 2 c firm vegetable or fruit (tomato, cucumber, radish squash, cabbage, pineapple, mango, papaya, etc)
- 1 c Onion (red, yellow white, green)
- 1 c peppers (any bell, wax, Anaheim, sweet or hot)
- 1/4 c herb (cilantro, basil, dill, oregano, mint, fennel, etc)
- 1/2 c acidic liquid (lemon juice, lime juice, vinegar)
- Salt and Pepper
Instructions
- Finely dice all ingredients, add the liquid, season with salt & pepper. Mix thoroughly.
Notes
There are many ways to use the final summer harvest and one of the ways I enjoy most is salsa. Those late harvest tomatoes, with onions, peppers, a few select herbs and an acidic liquid of choice: vinegar, lemon juice, lime juice, etc. Yum. Fruit salsas are delightful, too. They usually don't last as long, though. A hearty salsa kept cold will last for weeks. Hint: the more acidity, the longer it will last.
Swiss Cheese, Red Onion and Champagne Vinegar
Swiss Cheese, Red Onion and Champagne Vinegar
Ingredients
- 1 cup Swiss cheese diced (1/2 inch)
- 1/3 c Red Onion diced
- 1/4 c Cornichons chopped, gherkins
- 1 Tbsp Champagne Vinegar
- 2 Tbsp olive oil
- 1 tsp Stone Ground Mustard
- Salt and Pepper
Instructions
- Combine and toss immediately--should be used right away.
Notes
From Chef Audrey: I like to use this with romaine.
Honey Vinaigrette Dressing
Honey Vinaigrette Dressing
Ingredients
- 1/2 c Champagne vinegar
- 2/3 c Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 c Honey
Instructions
- Mix all ingredients. Use hot or cold!
Tomato Basil Dressing
Tomato Basil Dressing
Ingredients
- 2/3 c Grape Tomatoes
- 6 basil leaves
- 2 tbsp red wine vinegar
- 1/2 tsp Salt
- pepper
- 1/4 c olive oil
- 4 cloves garlic
Instructions
- Mix all items and blend in a blender or food processor.
- Dressing can be served hot or cold.
- If served hot, heat the dressing in a sauté pan and add the salad to the pan and toss; then put on the plate.