Summer Salads and a Thousand and One Unique Dressings To Try!....

The heat is here and we felt it in a BIG way....UUUFFF! Plan my outings and errands hopefully after sundown to avoid the worst of the day's heat yet life goes on and you can't always get what you want.... Finally had triple digit temperatures and even though everyone had been kind of preparing for them and we knew they were coming, I don't think anyone was truly ready, (judging by everyone's comments..), guess it will take time to get "acclimated" once again, if one ever does when living in Hades.....(a dry run for the afterlife maybe?...lol). The picture at the left is the Mandalay's Wave Pool.... very cool!

I try to schedule cooking at the coolest times of the day which means either the earliest possible or the latest- guess we're lucky that our dinners are late, huh? BUT sometimes you don't feel like starting dinner after 8pm so you can eat by 10- and so the question becomes "what to make that won't heat up the house?...." Yep, you guessed it! Salads and cold repasts.....

My old standby, Chicken Salad, makes prominent appearances during the summer yet I'm the lone fan of this trusty dish since neither Ricardo nor Rene are big fans of it. Whatever, it's lovely and always a great lunch dish, especially if you load it up with lots of veggies! I love it in wraps..

But thinking about salads brought me to recall a lot of dressings that will shock you out of your doldrums from the usual oil and vinegar standards and give you a wealth of choices to surprise and delight your taste buds.... Unusual yet easy and very flavorful, what more could you ask for I ask? I'll show you!

I must mention that these gems are from Mexico and will show you how creative we become when using the many ingredients available, and now that a lot of these ingredients are in US markets as well, there's no reason to not expand your recipe base with them! They're all healthy, fast and truly good! This is just the tip of the iceberg!....

To those of you that are aware that the World Cup will start next week (Go Mexico! YAY!) these dishes will also make it possible for us to enjoy the games while having our own little salad bar close by to add to everyone's enjoyment of the games.... Made us remember that we watched the last World Cup between France & Italy and the ambiance was fantastic! Such great memories...

Vinagreta de Chile de Cascabel (Rattle Chile Vinaigrette).- This is a mild dried chile that's called "rattle" because if you shake them, their seeds rattle inside..... common and readily available. They are also used in sauces and salsas.....

4 chiles de cascabel, stems removed, de-seeded, lightly fried in a little oil
2 tomatillos, cleaned, husk & stems removed
2 tbl onion, chopped
1 garlic clove
2 tbl Sherry vinegar
1/2 tbl honey
1/4 cup olive oil
salt & pepper to taste

In a blender put the tomatilos, onion, garlic, chile, vinegar, honey and salt and pepper and blend until a smooth puree is achieved. Run through a sieve to remove any bits left over from the chile and return to the blender. Drizzle oil while blender is running on low speed and insure it comes together. Taste to adjust seasonings. Serve.
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Vinagreta de Hinojo (Fennel Vinaigrette).- If you love fennel, you will love this flavorful dressing that can be great in almost anything!

1 cucumber, peeled, seeds removed and cut in small cubes
1 sweet red pepper, de-seeded & skin removed (by boiling in water for a little while), chopped
2 fennel bulbs, including stems and leaves, cut in slices
1 garlic clove, chopped
1/2 small onion (or 2 shallots), chopped
1/4 cup extra virgin olive oil
4 tbl apple cider vinegar
1 tbl Dijon mustard
salt and pepper to taste

In a pan with a tablespoon of oil, fry the onion and one of the fennel bulbs until softened, 1 or 2 min. Add the garlic and fry for 1 min and then remove from heat and place in a bowl with the cucumber, sweet red pepper, fennel, onion and garlic to which you've added the vinegar, mustard and 2tbl of the fennel leaves that have been chopped and the salt & pepper. Mix everything really well and add the olive oil while continuing to whisk it together. Adjust seasonings and serve.
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Vinagreta de Fresa (Strawberry Vinaigrette).- Lovely! Can be used in so many things..... from salads, sandwiches, fruits and even desserts!

1 cup strawberries
1/2 cup extra virgin olive oil
Juice of 1 lemon
1 tbl honey
salt and pepper to taste

In either a blender or food processor, make a puree with the strawberries without adding any liquid then put this puree into a bowl and add the salt and pepper, the honey and the lemon juice and whisk until everything is well blended, then you add the olive oil, a little at a time while whisking constantly. Adjust seasonings and serve.
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Aderezo de Aguacate con Aceite de Vino Blanco (Avocado & White Wine Vinegar Dressing).- Doesn't that sound great? Wait until you try it!

1 ripe avocado
4 tbl white wine vinegar
1/4 cup extra virgin olive oil
4 tbl cilantro leaves, chopped fine
2 Serrano chiles, de-seeded, stems removed and chopped very fin
salt & pepper to taste

Make a puree from the avocado in either the blender or food processor, add the vinegar and salt & pepper along with the Serrano pepper. Add the olive oil in a small drizzle while mixing on low speed. Adjust seasonings and serve.
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Vinagreta de Epazote (Epazote Vinaigrette).- Another full flavored dressing for you!

1 tbl honey
4 Epazote leaves, finely chopped
4 tbl apple cider vinegar
1/4 cup extra virgin olive oil or vegetable oil
salt & pepper to taste

In a bowl and with a whisk, take the honey, vinegar, epazote leaves and salt & pepper and drizzle the oil while continuing to whisk until it's all well combined. Adjust seasonings and serve.
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Aderezo de Chipotle (Chipotle Dressing).- A popular ingredient now served in a new way.... use it on everything and beat the blahs!....

1 Chipotle pepper, canned, de-seeded and chopped fne
2 tbl of the Chipotle pepper juice
1 tbl lemon juice
1/4 cup olive oil
2 tbl honey
salt & pepper to taste

In a bowl, mix the Chipotle pepper with it's juice, lemon juice, honey and salt & pepper. Drizzle the olive oil in a small stream while whisking until the mix is well emulsified. Adjust seasonings and serve.
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Aderezo de Anis (Anise Dressing).- Unusual yet wonderfully flavored!

1/4 cup White wine vinegar
8 pieces star anise
2 tbl black olives, pitted and chopped extra fine, almost mashed
1 tbl lemon juice
1/2 cup extra virgin olive oil
salt & pepper to taste

In a small pan, heat the vinegar along with the star anise and remove from the heat as soon as it begins to boil. Let it rest to infuse, and cool too, for at least 10 to 15 min. In a bowl put the drained vinegar (remove the anise) and add the black olives, lemon juice and salt & pepper. Incorporate the olive oil a little at a time while whisking constantly. Adjust seasonings and serve.
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Vinagreta de Pepita de Calabaza (Pumpkin Seed Vinaigrette).- Another way to have these nutritious & tasty seeds.

1/4 cup pumpkin seeds, lightly toasted
2 tbl lemon juice
1 tbl honey
1/4 cup olive oil
2 tbl cilantro leaves, finely chopped
1/4 of a Poblano chile, roasted, peeled and de-veined
salt & pepper to taste

Make an infusion in the oil with the pumpkin seeds by lightly frying them, don't burn them. Allow the oil to cool and then place in a blender or food processor, adding the lemon juice, Poblano pepper, honey, olive oil, cilantro leaves and salt & pepper. Mix well. You can run through a sieve if you want a smooth dressing or you can leave as is, your choice. Adjust seasonings and serve.
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Aderezo de Yogurt (Yogurt Dressing).- Smooth, silky and fresh! I love it!....

1 cup natural yogurt
4 tbl lemon juice
2 garlic cloves, finely chopped
1/2 tsp nutmeg
2 tbl olive oil
salt & pepper to taste

In a bowl mix together the yogurt & lemon juice until well combined, then add the nutmeg and salt and pepper. Adjust the seasonings and serve.
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Vinagreta de Morillas (Morel Vinaigrette).- A different take for mushrooms!

2 tbl White Wine vinegar
3 tbl dried Morel mushroos
1 cup olive oil
1 tbl honey
2 tbl Epazote leaves, chopped fine
salt & pepper to taste

12 hours before making the vinaigrette, place the dried mushrooms into the cup of olive oil and allow to rest and re-hydrate.

Once hydrated, in a food processor or blender, puree the mushrooms along with the oil used to re-hydrate them, once done put in a bowl along with the rest of the ingredients and whisk very well until everything comes together. Adjust the seasonings and serve.
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Vinagreta de Limon y Tomillo (Lemon & Thyme Vinaigrette).- Just wonderful!

4 tbl lemon juice
2 fresh Thyme leaves, chopped
1 tbl honey
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
salt & pepper to taste

In a bowl bring together the lemon juice, thyme leaves, honey, mustard and salt & pepper while you whisk in, little by little, the olive oil until well emulsified. Adjust the seasonings and serve.
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Vinagreta de Chilaca (Chilaca Vinaigrette).- Chilacas are a fresh chile, long & slender a deep green and mild flavor which is used in this flavorful dressing.

2 tbl apple cider vinegar
1 egg yolk
4 chilacas, roasted, de-seeded, finely chopped
1/2 cup olive oil
salt and pepper to taste

In a food processor, put the egg yolk, chilaca, vinegar and salt and pepper until it becomes a puree. Place the puree in a bowl and drizzle in the oil a little at a time, whisking, until it emulsifies completely. Adjust the seasonings and serve.
NOTE: You can see how you could also use Poblanos, Anaheims or any other kind of chile, right? With or without the yolk. The roasted chiles give a smoky flavor that is fabulous! We like the plain roasted Chilacas in quesadillas, Zacatecas style.....jut throw them on the grill!
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Aderezo de Canela (Cinnamon Dressing).- Unusual and just great on fruit salads, chicken and even fish dishes too!

4 tbl mint leaves, chopped
4 garlic cloves, cut in very fine slices
2 tbl lemon juice
1 tbl brown sugar
1 tbl honey
1/4-1/2 tsp ground cinnamon
6 tbl extra virgin olive oil
salt & pepper to taste

In a pan, place the oil and saute the garlic, over med heat, until soft but don't allow to color. Add the lemon juice, sugar, honey and cinnamon. Stir for 2-3 min until it begin to slightly thicken, adding the salt & pepper. Remove from heat and allow to cool slightly before adding the mind leaves. Mix well, adjust the seasoning and serve.
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Vinagreta de Granada (Pomegranate Vinaigrette).- You'll love the flavor and color of this one!

1/2 cup Pomegranate seeds
2 tbl Red Wine vinegar
1 tbl Dijon mustard
1/4 cup olive oil
salt & pepper to taste

In a blender, grind the pomegranate seeds along with the vinegar, mustard and salt & pepper, then add the olive oil a little at a time until combined. Run through a sieve, adjust the seasonings and serve.
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The wide variety of flavors in all these dressings will no doubt give you many ideas of what to use them with.... don't forget that these aren't just for salads as many main dishes can also benefit from the wonderful flavors they offer us, so try making them and then try and pair them with some of your favorite dishes and take them from the "well known" to the realm of the spectacular! By all means vary the spices, vinegars and seasonings to tickle your family's taste buds..... Also, try new ingredients like different types of lettuce, fruits, sprouts, legumes, veggies and add herbs and proteins too! Plus, these can stretch your food budget, help your waistline and health and maybe create some new family favorites as well!..... Great! You can also flavor your oils with the addition of herbs and spices to add even more depth of flavor.... you infuse the oil, bottle it and have it ready for use..... the possibilities are endless, right?