[Salad] Dressed For Success

13 Mar

Besides, the color looks so nice against the green lettuce!

If I’m going to have a salad, then the dressing has to be good. Nothing turns me off a salad like a boring or badly dressed salad. That’s one of the reasons I’m addicted to Trader Joe’s Seasoned Rice Vinegar. And when I say addicted, I’m not kidding. This stuff, a little olive or grapeseed oil and some freshly ground black pepper transforms any green stuff into a lovely salad.

But today’s tidbit is not about that simple but satisfying dressing. This is one that I bastardized from the lovely Isa Chandra Moscowitz. Yes, again.

The special ingredients.

The main components are hers, but I jazzed up the vinegars and it makes it just that much better. I guess it’s easy to improve on something that’s already fantastic?

Also, I do have to show off The Husband’s grilling skills. We grilled yet ANOTHER chicken under bricks (we can’t help it, it’s so easy and SO GOOD) and boy, did this one come out perfect. I made the mistake of saying that my chicken breast was a little dry and nearly got kicked out of the house for it. I think I’m just spoiled, because the chicken from the farmers market is always so moist, and lucky that The Husband loves my cooking because he didn’t kick me out.

So here’s a great salad dressing to go with any Spanish or Mediterranean flavors you might have going on for dinner:

Romesco Salad Dressing:

3 Tbs toasted slivered almonds (make sure they are nice and toasty!)
1/3 c. jarred roasted red peppers (or you can make your own if you have the time and think you’re Giada de Laurentiis or something)
1/3 c. water
2 Tbs vinaigre de Jerez (Spanish sherry vinegar)
1 Tbs champagne vinegar (white Balsamic might do in a pinch)
1 tsp Dijon mustard
1/2 tsp agave syrup or honey
1/2 tsp salt
1 tsp Valentina or other hot sauce
Freshly ground black pepper

Throw it all in a blender (or in a tall beaker, like me, and use the stick blender) and blend til nice and smooth. I like to add the water last in case it gets too watery.

It saves nicely in the fridge for at least a week, and the flavors blend nicely. ¡Aye carumba!

And here’s a pic of that gorgeous chicken:

The Husband is the grillmaster. As well as the barmaster.

 

Advertisements

13 Responses to “[Salad] Dressed For Success”

  1. girlinafoodfrenzy March 13, 2012 at 8:14 pm #

    I would love that dressing as a dip too, something tells me it would just be great ith dipped cheese balls! Getting hungry, way past lunch here!

  2. Shira March 14, 2012 at 10:01 am #

    Sounds delicious…aren’t all raw veggies just foils for delicious dips and dressings? 😉
    A wise woman once stated this and I have held those words dear ever since! Sounds like you agree!

    • tinykitchenstories March 14, 2012 at 10:13 am #

      I do, I do! I like to think of the raw veggies as crunchy and delicious vehicles for the dips and dressings. Yum. What’s for lunch?

  3. filingawaycupcakes March 14, 2012 at 7:00 pm #

    Did you debone the chicken yourself? It looks gorgeous!

    • tinykitchenstories March 15, 2012 at 9:52 am #

      Thank you! Yes, I butterflied it myself, which is really easy once you see a video of it. There’s tons out there to watch. Now that we get these chickens almost every week, it’s second nature. 🙂

      • filingawaycupcakes March 15, 2012 at 9:58 am #

        So you get the whole chicken and you just do it yourself huh…I will give it a shot. How long did it take you?

        • tinykitchenstories March 15, 2012 at 10:00 am #

          It takes about five mins, honestly. Start at the neck; cut along backbone on one side with kitchen shears. Turn chicken; cut down the other side. Open up and crack breastbone, then there’s some cartilage to remove that looks like a sword. That’s IT! And when 2 chicken breasts at Whole Foods costs as much as one whole chicken, I know what I’m doing… Good luck!

  4. eof737 March 15, 2012 at 8:38 pm #

    I eat a lot of salads and the dressings are key. My top two favorites are: Oliviers & CO, Balsamic Vinegar of Modena and Kerry Wood Healthy Food, Taste of Tuscany, Healthy Salad Dressing and Marinade… Yummy! Also, I recently found a honey mustard dressing to die for, 🙂

  5. eof737 March 15, 2012 at 8:41 pm #

    Here’s the link to O&CO’s Balsamic Vinegar! The best! http://www.oliviersandco.com/premium-balsamic-vinegar-of-modena.html 🙂

  6. eof737 March 15, 2012 at 8:46 pm #

    And here is Kerry Wood’s: http://www.kerrywoodhealthyfoods.com/ 🙂
    I couldn’t help but share as they are both fabulous products

    • tinykitchenstories March 16, 2012 at 10:16 am #

      Thanks so much! I will definitely look out for them! I appreciate you taking the time to share those. Made a raw sweet potato and apple salad last night–SO delicious!

Trackbacks/Pingbacks

  1. Page not found « tinykitchenstories - March 17, 2012

    […] [Salad] Dressed For Success […]

Does it make you hungry, baby?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: