Whether served before, with, or after the main course, a salad of mixed greens (and other optional treats) is not merely healthful but also gives added dimension to the simplest meal. Grilled foods and quick sautés are enhanced by the tender pickings of your local market, and salad with cheese and that final glass of red wine is, of course, an agreeable ending to any meal.

Vinaigrettes are easy to make and—contrary to magazine ads—do not require special bottles and envelopes of highly suspect seasoning powders. We urge you to experiment with good quality oils and vinegars as they make a tremendous taste difference. Your palate will be grateful!

These directions will make a balanced vinaigrette to serve four people. Add more or less as your taste and the number of servings dictate:

• 1/4 c. olive oil or nut oil of your choice
• 2 tsp. wine vinegar, balsamic vinegar, sherry vinegar, or fruit vinegar of your choice
• 1 tsp. mustard of your choice (preferably not powdered) Brive Purple Mustard or Maille Dijon are excellent.
• chopped tomatoes, onions, cheese, croutons or nuts
• salad greens
• sea salt and freshly ground pepper

 
1) Pour 2 tsp. vinegar into the bottom of your Roger Martin salad bowl (less than a tablespoon per 1/4 cup of olive oil is a good benchmark).

2) Add sea salt, freshly ground pepper, and 1 tsp. mustard. (Mustard creates a bond between the oil and vinegar.) You can also add minced garlic at this point.

3) Start whisking and slowly add 1/4 cup olive oil until the mixture is blended. At this point taste the mixture and, if the vinegar produces a too-sharp sensation in the back of the throat, add more oil until the taste is balanced.

4) Add chopped tomatoes, onions, croutons, cheese, or nuts to the vinaigrette, then top with washed and dried salad greens. Salads can be made ahead this way, then tossed thoroughly just before serving.

• 2 cups Camargue black rice
• 1 1/2 cups basil leaves
• 1/2 cup Terre de Provence Camargue extra-virgin olive oil
• 3 tablespoons white Verjus
• 6-8 scallions, sliced finely
• 1/2 lb smoked salmon or cooked salmon fillet or a combination of both
• Juice of 1 lemon, used to taste in the dressing

 Cook rice in a 4 quarts of boiling salted water water) or fish stock, uncovered,
stirring occasionally, until tender, approximately 1/2hour. Drain in a
sieve and rinse with cold water.
    Meanwhile, purée 1 cup basil leaves with oil, white Verjus, salt and
pepper to taste in a blender until emulsified. Tear remaining 1/2 cup
basil leaves into a large bowl and stir together with dressing, rice,
and remaining ingredients. Season to taste. Serves 8-10

• 1 Cup heavy cream
• 1 Tablespoon Alessi white balsamic vinegar
• 1/2 Cup finely chopped celery
• 2 Sprigs fresh rosemary
• 2 stems fresh sage
• 3 Boneless Organic chicken breasts
• 3/4 Cup Duke’s mayonnaise
• Salt and pepper to taste

 
1) Preheat oven to 350 degrees

2) Place chicken breasts, trimmed of silver skin on top of the fresh herbs into a small baking dish

3) Cover with the heavy cream and cover baking dish tightly with foil

4) Place into preheated oven and bake for exactly 50 minutes

5) Remove from oven, keep covered, and allow to cool.

6) When chicken is cool,chop finely into small chunks and place into a medium size bowl.

7) Combine mayonnaise with balsamic vinegar and add to chicken.

8) Add celery and salt and pepper to taste and combine everything together. If mixture is too dry, add a little bit of mayonnaise. Refrigerate immediately.

• 1 Tlb Fallot Dijon Mustard
• 1 1/2 Cups rinsed & drained Farro
• 1 crushed garlic clove
• 1 Cup green beans, trimmed and cut into 1" pieces
• 1 Tlb Red Wine Vinegar
• 1 Tlb. fresh lemon juice
• 1 tsp. Balsamic Vinegar or condiment
• 1/2 Cup Picholine Olive Oil
• 1/2 Cup chopped olives
• 1/2 Cup diced Pecorino Romano cheese
• 1/2 Cup roasted or marinated artichoke hearts, drained and diced
• 1/2 Cup roasted red or yellow peppers, drained and diced
• 1/2 Cup thawed frozen peas (optional)
• 2 Tlb chopped flat leaf parsley
• 2 tsp. sea salt
• 3 Cups vegetable broth
• 3 large carrots, trimmed, peeled, and sliced into rounds
• 3/4 Cup Fennel, trimmed and chopped
• Freshly ground black pepper to taste

 
1) Make the dressing: Combine lemon, juice, wine & balsamic vinegars, mustard, salt and pepper, garlic, & whisk together. Slowly add oil until the dressing is emulsified, whisking all the time.

2) Mix broth concentrate with boiling water (according to package directions) and combine with Farro. Bring to boil and lower heat, cooking partially covered for 20-25 minutes. Farro should be tender but chewy. Remove from heat, cover and let Farro sit for 10 minutes before fluffing with a fork.

3) While Farro is cooling, bring a quart of water to a boil, add salt, and when boiling, add beans and cook for about 3 minutes. Remove them to a bowl filled with ice water. Use same water to boil carrots until tender but not mushy ( ditto green beans), and then add to ice water (you may have to add some more ice cubes). Place Farro into a large mixing bowl, add blanched vegetables, and all other diced ingredients.

4) Pour dressing over salad and toss, adjust seasoning to taste.

*This dish can be made one day in advance. Refrigerate and bring to room temperature before serving.

• 2-4 oranges (blood or another tasty type). Cut off peel and membrane and cut out each orange section without the skin.
• 4-6 fennel bulbs, finely sliced on a mandoline or with a sharp knife
• A drizzle of Picholine Olive Oil
• A handful of excellent quality walnut halves, either in a cast iron skillet, or in a 350 oven for 10 minutes.
• A sprinkling of Fleur de Sel
• Freshly ground Pink Peppercorns

 

1) Slice fennel bulbs very finely on a mandoline or with a sharp knife.

2) Peel oranges and cut out each individual section, removing membrane. Toss together with fennel.

3) Toast a handful of walnuts and arrange them on top of salad.

4) Sprinkle with fleur de sel and freshly ground pink peppercorns to your taste.

5) Drizzle with Picholine Olive oil, again to your taste.

This salad can be made several hours in advance.

• 1 pound of cooked ham, finely ground (I use my mini food processor)
• 1 Small jar of pimientos
• 3 Organic eggs, hardboiled,peeled,and finely chopped
• 3 Stalks of celery, finely chopped
• 3 Tablespoons of juice from sweet gherkin pickles
• 3/4 Cup Duke’s mayonnaise
• 6 Sweet gherkin pickles, finely chopped
• Salt and pepper to taste

1) Mix mayonnaise and pickle juice together

2) Add eggs, celery, pickles, and pimiento to ground ham

3) Combine these ingredients with mayonnaise mixture and stir together - add salt and pepper

4) Refrigerate immediately

* Makes a great sandwich with swiss cheese and lettuce on rye!

We found this easy and delicious recipe on the Zursun Heirloom Bean website, and since  we carry superior versions of most of it’s ingredients, found it to be a great pairing for us. It makes a wonderful  main dish on a hot Summer night, or a lovely picnic side. 

• Freshly ground pepper and herbed sea salt to taste
• 1/2 Cup Italian flat-leaf parsley, chopped
• 1/2 Cup onion, minced
• 1/3 Cup sundried tomatoes, drained and chopped
• 1/4 Cup dried capers, hydrated in water for about 15 minutes, then drained
• 1/4 Cup freshly squeezed lemon juice
• 1/4 Cup olive oil for finishing salad
• 2 Cups Paella rice
• 2 Tablespoons olive oil
• 3/4 Cup dried Cranberry Beans (1 1/2 Cup cooked)

 
1) The night before you want to serve this salad, sort beans and soak overnight in a bowl, using three times as much water as beans.

2) The next morning, rinse beans with cold water. Place beans in a saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes) Rinse and drain beans and set aside.

3) Wash rice thoroughly. In a pot, place the 2 Tlbs of olive oil over medium heat; add onion and cook, stirring frequently, until soft. Add rice and stir, until the grains become opaque. Add three Cups water, a pinch of salt, and stir gently until liquid comes to a full boil. Cover tightly, lower heat, and cook for 15 minutes until all the water has evaporated and rice is tender. (If it is not tender at this time, add more water and continue cooking until it is.) Remove from heat and let stand for 15 minutes.

4)Turn rice out into a large bowl to help it cool. gently breaking up any lumps. Add lemon juice and toss lightly to mix.

5) Add capers, tomatoes, parsley, beans, olive oil, salt and pepper and gently toss.


*This salad is great warm or cold, keeps well in the refrigerator for several days, and is enhanced by some freshly grated Parmesan cheese.

• 1 Vann’s Bay leaf
• 1 peeled carrot
• 1 pound dried lentils
• 1 Tablespoon Dijon mustard
• 1/2 Cup Salute Sante Italian Grapeseed Oil (do not use olive or canola oil)
• 1/4 Cup Martin Pouret Red Wine vinegar
• 2 Tablespoons of finely chopped parsley
• 1 medium onion,peeled
• A few whole cloves
• A few sprigs of fresh thyme
• Freshly ground pepper and sea salt, to taste
• Two shallots, finely sliced

 

1) Pierce the onion with a few cloves.

2) Put the lentils in a pot of cold water with the clove pierced onion, a bay leaf, a few sprigs of fresh thyme, and a peeled carrot. Once the water has come to a boil, cook for about 15 minutes. (test at 12 minutes for doneness; the lentils must not be mushy.)


3) Drain immediately and refresh in cold water.

4) Combine the vinegar, mustard, salt and pepper in a small bowl. Start whisking, gradually adding the oil until you get a good emulsion.

5) Add the vinaigrette to the lentils along with a few finely diced shallots and finely chopped parsley.(The lentils absorb a lot of the vinaigrette, so add to your taste.)

This lentil salad is typical of the region around Lyon. Our Zurzun French green lentils are perfect for this since they come from the same seed stock as the Le Puy lentils in France.

This salad keeps indefinitely on the road; just store in a cold place at night. You may want to add more vinaigrette from time to time.


Terrific as a side dish to grilled steak.

• 1 small clove garlic,peeled and minced
• 1/2 Cup fruity-tasting olive oil
• 1/2 teaspoon kosher salt, more to taste
• 2 cups tightly packed mint leaves, washed and dried.
• 2 Tablespoons chopped shallots
• 2 teaspoons red wine vinegar
• freshly ground pepper to taste

 
In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper. Yields one cup. Makes a great accompaniment to lamb dishes.

1 1/2 cups dried Zursun Chickpeas, soaked overnight in cold water
1 red onion, sliced into slivers
1 - 2 garlic cloves, minced
1 teaspoon Vann’s Ground Cumin
2 teaspoons Vann’s Sweet Paprika
Moulin Mahjoub Harissa, to taste **OPTIONAL
3 Tablespoons A L’Olivier Mere Goutte EVOO
juice of 1 lemon
1-2 Moulin Mahjoub Preserved Lemon, chopped
1 small bunch flat leaf parsley, coarsely chopped
1 small bunch cilantro, coarsely chopped
Scrumptious Pantry Citrus Sea Salt w/ Pink Peppercorns, to taste

Drain chickpeas and place in a deep pan. Cover with water and bring to a boil. Reduce heat and simmer about 45 minutes or until tender but not mushy.  Place cooked beans in a bowl. Add the onions, garlic, cumin, paprika, & harissa if using. Toss in EVOO, lemon juice, and preserved lemons while peas are still warm. Season with sea salt / pink peppercorns and add the herbs. Mix well to coat. Can be served warm or cold.

For the vinaigrette:

Combine

• Fig Vinegar
• LeBlanc nut oil of your choice
• Chardonnay Smoked Fleur de Sel
• Vann’s Pink Peppercorns to taste

Whisk until well blended.


For the salad:

• grated zucchini
• grated yellow squash
• grated parmesan or pecorino cheese

In a serving bowl, combine grated zucchini and squash with the grated cheese. Toss veggies with vinaigrette until well combined.

This potato salad is reminiscent of recipes we loved as youngsters, with a few updated twists. It’s sure to be a crowd-pleaser!

• 1 sweet onion, finely diced
• 1 Tablespoon White Balsamic vinegar
• 1 Tlb. Dijon mustard of your choice
• 1 tsp. ground cumin
• 1/4 Cup sour cream
• 2 pounds Yukon Gold Potatoes, cooked, peeled, and chilled
• 2 ribs celery, finely diced
• 2 Tlb finely chopped fresh dill
• 3/4 Cup mayonnaise
• 4 eggs, hard-boiled, peeled and 3 diced (save one to grate on top)
• salt and pepper to taste

 

*You can cook the potatoes and eggs the night before and allow to cool in the refrigerator overnight. Start potatoes in cold salted water (unpeeled), on high. After they reach boiling, lower heat to medium and cook until fork tender. Drain and chill. Eggs will be easier to peel if you use an egg piercer before boiling them.

1) Peel eggs and potatoes and dice, and place in a large mixing bowl.

2) Dice all other vegetables and add to bowl.

3) In a separate bowl, whisk together mustard, mayo, sour cream, and vinegar. Gently fold into vegetables and eggs.

4) Mix in dill and cumin, add salt and freshly ground pepper to taste.

5) Place salad into serving bowl and grate remaining egg on top for garnish. We like to serve this at room temperature.

• 2 pounds  small red potatoes
• Maldon Sea Salt
• 1 cup DeLouis Mayonnaise
• 2 tablespoons  Pouret Tarragon Wine Vinegar
• freshly ground Muntok White Pepper to taste
• 3-5 tablespoons chopped scallions, white and green parts
• 1-2 tablespoons Fallot Tarragon Mustard
• 2 tablespoons minced fresh dill

Place the potatoes in a pot with cold water to cover. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 minutes or longer, depending on the size of the potatoes, just until barely tender when pierced. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes if desired,  and quarter them. Place the potatoes in a mixing bowl.

Meanwhile, combine the mayonnaise, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop.

 

• 2 large sweet potatoes
• 1 large red onion, thinly sliced
• 2 tsp. salt
• 1 garlic clove, minced
• 1 jalapeno pepper, seeded & minced
• 1/4 cup fresh lemon juice
• 1 tbsp. Aglandau Olive Oil
• 1 tbsp. Vanns sweet paprika
• 1/4 cup fresh parsley, chopped
• 1/4 tsp. freshly ground Vanns Tellicherry  peppercorns

For the potatoes: Wash and boil potatoes until they are tender when pierced with a fork.  Be careful not to overcook or they will not hold their shape in the salad. Dice into 1/2 inch cubes and place in a large bowl.

Add in the remaining ingredients to the potatoes and mix gently. Chill until ready to serve.

• 1/2 cup extra virgin olive oil Terre de Provence Camargue
• 2 tbs Maletti balsamic vinegar
• 2 tbs Martin Pouret red wine vinegar
• 1/2 tsp sea salt
• 3-4 cloves garlic, minced
• 10 fresh basil leaves
• 5 fresh oregano leaves
• 3 small fresh cucumbers (pickling or thin slicing)
• 16 oz cherry tomatoes

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes  (this take the "edge" off).
Roll up leaves and slice into little strips (chiffonade). Place herbs in a bowl and add the olive oil and let it sit while the garlic marinates.
Meanwhile, prepare salad ingredients. Peel and slice cucumbers into squares. Slice cherry tomatoes in half. Place in a salad bowl and sprinkle with salt.
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers. Serve at room temperature.

• 10 oz fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 2 oranges
• 1/2 cup olive oil (Aglandau from Terre de Provence)
• 1/4 cup Martin Pouret White Wine Vinegar
• 1/4 tsp Vanns Paprika
• 1/4 tsp Worcestershire sauce
• 1 TBsp minced onion
• 1 bouquet of dried or fresh chives
• salt and pepper

In a medium bowl, whisk together the olive oil, vinegar, paprika, Worcestershire sauce and onion.
In a large bowl, combine the spinach, strawberries and oranges. Pour dressing over salad and toss.
Refrigerate 10 to 15 minutes before serving.
Serves 4.

Nancy has developed this recipe into a truly delicious Summer treat!

• 1 diced medium onion
• 1 sliced Persian cucumber (cannot be the large mushy ones!)
• 1/2 Cup Evoo
• 1/2 Cup freshly squeezed lemon juice
• 1/3 Cup chopped fresh mint
• 1/3 Cup chopped fresh parsley
• 16 oz cooked fresh corn
• 3 Cups of freshly cooked Moulins Mahjoub cousous (not instant). We cook ours in stock
• 4 oz Sahli olives
• 8 oz. of chickpeas or other cooked, dried beans
• salt  and pepper to taste

 
1) Put the cooked couscous in a salad bowl, add. the other ingredients.

2) Add the other ingredients

3) Mix the olive oil, lemon juice, salt, and pepper together for a loose vinaigrette.

4) This salad refrigerates beautifully overnight and even longer.

Enjoy!!

As the author advises, frisée and Belgian endive are a good combination of textures and flavors because both are from the chicory family in this appetizer/snack.  Pear and toasted walnuts add a fresh, crunchy dimension to the pungent greens.

• 1 head frisée or baby curly endive, torn into bite-sized pieces.
• 1 Pear, such as Anjou, Bosc, or Comice, peeled, cored and sliced.
• 1 TLB. freshly squeezed lemon juice
• 1/2 Cup Olive Oil
• 1/2 Cup crumbled Bleu or Gorgonzola cheese.
• 1/2 Cup toasted walnuts
• 2 tsp. Honey Dijon Mustard
• 3 TLB. Sherry vinegar
• 6 heads Belgian endive, ends removed, and cut lengthwise into thin strips.
• Salt and freshly ground pepper

 
1) Make the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, and mustard. Slowly whisk in the oil until emulsified. Season with salt and pepper. Taste and adjust the seasonings.

 2) If using plain walnuts, preheat the oven ot 350F. Place the walnuts on a baking sheet and toast for 7-10 minutes, or until lightly browned and aromatic.

3) In a salad bowl, combine the frisée and endive with the pear and walnuts. Sprinkle the cheese over the salad. 4) Drizzle with the vinaigrette, toss well, and serve.

* Note - Make up to 4 hours ahead through step 3, cover, and refrigerate. Keep the vinaigrette at room temperature.

• 2 cups cooked Zursun black turtle beans
• 2 ears grilled or cooked corn
• 2 scallions, thinly sliced
• 1 diced red bell pepper
• 1/2 cup fresh cilantro chopped

For the dressing:

• 1 Tbs fresh squeezed lime juice
• 2 Tbs White Verjus
• 1/2 tsp Vanns ground cumin
• 1/2 tsp Gueranded fine  sea salt
• 1/4 tsp freshly ground Tellicherry black pepper
• 4 Tbs  Grapeseed Oil
• 2 tsp Fallot Dijon Mustard
• 2 tsp honey of your choice
  

Make your dressing by whisking all the ingredients together.  Then add it to the other salad components which have been tossed together.  Add dressing and serve.  So easy to make on a hot day. You should let it sit for a couple of hours if possible, before serving.