With the arrival of warmer weather and the return of fresh, local produce, I find myself craving vegetables and salad, salad, SALAD! I would like to share a few of my favorite vinaigrette recipes and offer some more adventurous cheese choices that you may not have considered adding to your salads. Here are a few suggestions:
Manchego – firm and compact, with a buttery texture and distinct, slightly piquancy flavor
Ricotta Salata – milky white, firm and great for grating or shaving
Manouri – fresh, whey cheese that’s similar to feta but creamier
Comté – hard French cheese that’s strong and slightly sweet
Cantal – reminiscent of cheddar, it has a strong, tangy butter taste that grows with age; young cantal has the sweetness of raw milk
Mimolette – similar to Parmesan, it has a slightly nutty flavor
Garrotxa – firm and creamy with a hint of nuttiness and a clean, smooth finish
Blue Cheese Vinaigrette
7 T olive oil
2 t garlic, minced
¾ c blue cheese, crumbled
¼ c white wine vinegar
1 T water
1 T sugar
½ t hot pepper sauce
½ t salt
¼ t pepper
Heat 1 T oil in a small skillet over med heat. Add minced garlic and sauté until golden, about 1 min. Transfer mixture to blender. Add blue cheese, white wine vinegar, 1 T water, sugar, hot sauce, salt, pepper and remaining 6 T olive oil, and blend. Transfer to a bowl, cover and refrigerate. Can be made two days ahead.
Citrus Vinaigrette
juice of 1 orange
1 garlic clove, crushed
¼ t mustard powder
2 T lemon juice
pinch salt
black pepper to taste
2 T balsamic vinegar
1 t brown sugar
Add all ingredients to a screw-top jar and shake vigorously. This will keep for a few days in the refrigerator.
Red Wine Vinaigrette
¼ c red wine vinegar
1 T Dijon mustard
1 t sugar
salt and pepper to taste
½ c extra virgin olive oil
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow and steady stream. Continue whisking until thickened.
The possibilities are endless!
Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Passionate and knowledgeable, Southwest Portland Cheese Steward Daniele Brose demystifies cheese in a way that encourages the cheese-timid to explore new pastures. Growing up in a foodie household with parents who fed her blue cheese and pâté at an early age, Daniele learned that eating is an adventure.
Moderation is a way of life for Cheese Merchandiser Ruth Taggart. She believes there’s a lot to be said for living modestly. That’s also the way she feels about cheese. “Keep it simple. Don’t be afraid to try new things – just enjoy it,” she says. A Cheese Steward for many years, Ruth offers a wealth of wisdom when it comes to cheese.
