Dressed for Success

EVELYN THOMAS |DREAMSTIME.COM]

IRELAND HOPPING | By Margaret M. Johnson

Tossing a salad with extra virgin olive oil and red wine or balsamic vinegar is a recipe that never goes out of style. Dressing a salad with a creamy blue cheese, goat cheese, or buttermilk topping is something else altogether! Add a few berries and you’ll give new meaning to the idea of a salad. Buy your favorite salad greens loose or in convenient 10-ounce bags.

ICEBERG WEDGE WITH BLUE CHEESE-CHIVE DRESSING

SERVES 4

For the dressing

1/2 cup mayonnaise

1/4 cup heavy cream

1/4 cup sour cream

1/2 teaspoon Worcestershire sauce

1 tablespoon white wine vinegar

2 teaspoons chopped chives

Freshly ground black pepper to taste

1/2 cup crumbled blue cheese, such as Cashel Blue, plus more for topping

For the salad

Small head iceberg lettuce, quartered

1/2 cup chopped cooked bacon

1 cup chopped tomato

1/2 cup chopped red onion (optional)

Fresh chopped chives, for topping

1. In a medium bowl, whisk together mayonnaise, cream, sour cream, Worcestershire sauce, vinegar, chives and pepper; stir in blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.


2. Arrange iceberg quarter on serving plates and spoon dressing over. Top with additional cheese, bacon, tomatoes and onion (if using) and sprinkle chives on top.

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STRAWBERRY-BLUEBERRY SALAD WITH HONEY-MUSTARD VINAIGRETTE

SERVES 4

For the vinaigrette

2 teaspoons Dijon mustard

2 teaspoons honey

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 cup canola oil

1/4 cup white balsamic vinegar

For the salad

Mixed greens

1 cup whole strawberries

1 cup sliced strawberries

1/2 cup blueberries

1/2 red onion, sliced (optional)

Crumbled blue cheese (optional)

1. Make vinaigrette. In a small bowl, whisk together mustard, honey, vanilla and almond extracts, salt and pepper. Slowly whisk in oil until blended; whisk in vinegar.


2. Make salad. Combine mixed greens, strawberries, blueberries, and onion (if using) in a large bowl and toss with dressing. Arrange on salad places and serve.

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SPINACH SALAD WITH STRAWBERRIES AND POPPY SEED DRESSING

SERVES 4

For the dressing

1/2 cup mayonnaise

1/3 cup sugar

1/4 cup milk

1 tablespoon poppy seeds

2 tablespoons white vinegar

Salt and freshly ground pepper

For the salad

Baby spinach

1 cup sliced strawberries

1/2 red onion, sliced (optional)

1. Make dressing. In a small bowl, whisk together mayonnaise, sugar, milk, poppy seeds, vinegar, salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.


2. Make salad. Arrange spinach on a serving plate and top with strawberries and onions (if using); drizzle dressing over top.

MIXED GREENS WITH BLUE CHEESE DRESSING

SERVES 4

For the dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon red wine vinegar

1/4 cup cold water

Freshly ground black pepper to taste

1/2 cup crumbled blue cheese, such as Cashel Blue, plus more for topping

For the salad

Mixed greens

1. In a small bowl, whisk together mayonnaise, sour cream, vinegar, water, and pepper; stir in 1/2 cup blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.


2. Toss mixed greens with dressing and sprinkle additional cheese on top.

MIXED GREENS WITH CREAMY CUCUMBER DRESSING

SERVES 4

For the dressing

1 cup plain yogurt

1 small cucumber, peeled, seeded, and diced

1 tablespoon olive oil

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh dill

1 garlic clove (optional)

Salt and white pepper to taste

For the salad

Mixed greens

1/2 cucumber, thinly sliced

1/2 red pepper, thinly sliced (optional)

Mint, for garnish

1. Combine yogurt, cucumber, oil, lemon juice, dill, garlic (if using), salt and pepper in a food processor; pulse 4 to 5 times, or until smooth. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.


2. Toss mixed greens with dressing and arrange on salad places. Top with cucumbers and red peppers (if using) and serve immediately. Garnish with mint.

MIXED GREENS WITH GOAT CHEESE DRESSING

SERVES 4

For the dressing

1 (8 ounce) log goat cheese

1/4 cup crème fraîche

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon minced shallots

Salt and freshly ground pepper to taste

For the salad

Mixed greens with arugula

1. Combine goat cheese, crème fraîche, oil, vinegar, shallots, salt and pepper in a food processor; pulse 4 to 5 times, or until smooth. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.


2. Toss mixed greens and arugula with dressing and arrange on salad plates; serve immediately.

 

Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit www.irishcook.com