Eating habits start to change with the lengthening daylight hours. Our bodies start to crave greens: dandelions, spinach, baby lettuces, watercress, arugula, and mizuna. Slender stalks of chives, lovage leaves, tender thyme, baby asparagus, and parsley are starting to sprout from the kitchen herb garden. No more orange squash, turnip and beets, bring on the greens!
May is a perfect opportunity for the creative supper salad. Now is when I like to have my refrigerator stocked with interesting and assertive dressings that complement the wealth of spring vegetables. Two of my favorites this year are Lemon Chive Vinaigrette and Sesame-Miso Vinaigrette.
The recipe for Lemon Chive Vinaigrette is from my archives and is classically simple and easy to prepare. I first tasted this dressing on a lobster and white bean salad. The combination of zesty citrus with mild onion complimented the lobster perfectly, and made the beans sing. For a simple green salad after a rich meal, toss Lemon Chive Vinaigrette with leaves of Bibb or Butter lettuce.
Lemon Chive Vinaigrette is irresistible on a shredded carrot salad. Add about ¼ cup of dressing to five cups of shredded carrots. If desired, add raisins or dried cranberries, toss to coat thoroughly, and refrigerate for at least two hours. This addictive salad packs well in the lunch box or as part of a picnic.
For a substantial salad, toss this lemony dressing with cooked rice, chopped tomatoes and minced chives. For a protein, add some white beans, ham slivers, or be decadent with Maine lobster. This repast is delicious for an elegant lunch when served over a bed of greens.
A jar of Lemon Chive Vinaigrette in the refrigerator is also handy as a marinade. Halibut steaks, chicken breast, even asparagus marinated in this bright tasting sauce will be delicious hot off the grill. When your chive plants start to blossom, the flowers can be added to your salads, or used to garnish plates.
I discovered Sesame-Miso Vinaigrette from the New York Times, and true confession: this sauce is finger-licking good and really addictive. We first enjoyed this tasty vinaigrette on a salmon filet wrapped in foil and cooked on the grill. A kitchen salad of greens tossed with radishes, grated carrots, sliced onion, tomatoes or cucumbers is divine. Try it slathered on leftover chicken, tofu or steak. Grilled asparagus or grilled sweet onions are flavorsome too. Spring greens braised and tossed with this Sesame – Miso Vinaigrette really shine. This is a new staple dressing in my refrigerator.
As we ease into the coming months and start enjoying the abundance that our local farmers and nature has to offer, I encourage you to create your own line of salad dressings and swing into spring with these tasty vinaigrettes.
Sesame-Miso Vinaigrette
Ingredients
- 2 medium garlic cloves
- 1 small shallot
- 2 tbsp tamari
- 2 tbsp balsamic vinegar
- 2 tbsp white wine vinegar
- 1 tbsp miso paste
- 1 tbsp brown sugar
- 1/2 cup canola oil
- 2 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
Instructions
- Assemble ingredients and tools.
- Preheat the oven to 350 degrees and toast the sesame seeds on a small sheet pan until they are fragrant and lightly browned. Remove from over to cool and set aside.
- Peel and roughly chop the garlic and add to the bowl of your food processor or blender. Peel and roughly chop the shallot, adding to the bowl.
- Add the tamari, balsamic vinegar and white vinegar, miso past and brown sugar to the bowl. Blend the mixture on high speed until smooth.
- With the processor or blender running on medium speed, slowly add the canola oil. Continue to process until the dressing is smooth.
- Pour the mixture into a glass jar and add the toasted sesame oil and toasted sesame seeds. Stir well. Store in the refrigerator for up to 3 weeks. Shake well before using. Makes about 1 cup.
Nutrition
Lemon Chive Vinaigrette
Ingredients
- 1/2 cup olive oil
- 3 to 4 tbsp freshly squeezed lemon juice juice from one lemon
- 1 tbsp grainy mustard
- 1/2 cup finely minced fresh chives
- 3 tbsp white wine vinegar
- Maine sea salt and fresh pepper to taste
Instructions
- Assemble ingredients and tools.
- Squeeze the lemon and strain the juice. Set aside. Finely chop the chives and set aside.
- Add the olive oil, mustard and finely chopped chives to a small stainless bowl. Whisk together.
- Add the lemon juice and white wine vinegar. Whisk vigorously until emulsified. Season to taste with Maine sea salt and fresh pepper.
- Store Lemon Chive Vinaigrette in a glass jar in the refrigerator. Makes about 1 cup.
Nutrition