Salads and Vinaigrettes

 

St. Louis chopped salad

1 head Romain chopped in bite size pieces

1 small head Iceburg lettuce chopped in bite size pieces

Provel cheese chopped

Grated Pecorino cheese

Grated Parmesan

Pimento tapenade

Creamy Roasted Garlic vinaigrette

Bread crumbs

Toss all ingredients except tapenade.  When serving the salad top it with a small spoonful of the tapenade.

Bread Crumbs - crushed croutons

Pimento tapenade 

3 or 4 roasted red peppers

5 kalamata olives

5 Castelvetrano olives

2 tsp capers 

olive oil to make a spreadable consistency

 Creamy Roasted Garlic vinaigrette

3 bulbs of garlic

1 TBL spoon olive oil

1/4 cup white wine vinegar

2 TBL water

2 tsp Dijon mustard

1 tsp mayo

1 tsp honey

1/4 tsp Worcestershire sauce

1/8 tsp tabasco

salt to taste 

Preheat oven to 375

Cut the tops off the garlic.  Place garlic on foil, drizzle with olive oil and sprinkle with salt.  Close foil around garlic, place in oven and roast 30 to 45 minutes. Time depends on your oven.  Garlic should be slightly browned and squishy.

Squeeze garlic into blender add remaining ingredients.  Blend until smooth and creamy.

Basic Balsamic Vinaigrette

1/2 cup olive oil

1/4 cup balsamic vinegar

1 small shallot minced

1 clove garlic minced 

1 tsp Dijon mustard

1 tsp honey

salt (feel free to add black pepper)

Add all ingredients to a mason jar and shake shake shake.