A Vegetarian Tour de France: Chick-Peas Vinaigrette

July 18, 2009 By: Megabeth Category: Culinary Tour de France, Other, Salads, Side Dishes

This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France.  This recipe comes from what I find is in a cookbook amusingly called “Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken.” Uh, yeah…anyways…

I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)

Just a heads up, the recipe calls for one large red onion. I only used a half of a red onion and found that there were plenty of onions in the salad. A whole onion may overwhelm the dish – but I leave it to your tastes as to how you want to prepare it. That said, you can probably get away with throwing in some more cheese and chickpeas into the mix. I had a lot of the dressing leftover because I didn’t want to over saturate the salad.

Chick-Peas Vinaigrette
Jean Hewitt’s International Meatless Cookbook

2 cans (15.5 ounces) chick-peas, drained and rinsed
1 large red onion, thinly sliced and separated into rings
1 cup tiny cubes Gruyere or Swiss
2/3 cup olive or vegetable oil
1/4 cup red wine vinegar (I used champagne vinaigrette instead.)
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives, or 4 tablespoons freeze-dried
1/4 cup chopped fresh parsley
1 hard-cooked egg
2 tablespoons drained capers

Place the chick-peas, onion rings, and cheese in a medium-sized bowl.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

In a screw-cap jar combine te oil, vinegar, garlic, salt, pepper, chives, parsley, chopped white of the egg, and the capers.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Shake to mix.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Pour enough of the dressing over the salad to coat when tossed. Cover and chill several hours. Serve in a lettuce-lined bowl with finely sieved egg yolk as a garnish.

A Vegetarian Tour de France: Chick-Peas Vinaigrette

A Vegetarian Tour de France: Chick-Peas Vinaigrette

Champagne Vinegar Red Potato Salad

April 24, 2009 By: Megabeth Category: Side Dishes

It’s a Friday night and I don’t feel like cooking. But, I don’t feel like heading out again. I have potatoes. I have champagne vinegar. I have a lot of fresh herbs. So, I whipped up a quick potato salad. The preparation is so easy, that I only have the pictures of the salad after it’s all done. Use your judgment as to how much olive oil and vinegar to add to the potatoes. I like vinegar so I added a lot to this dish.

Champagne Vinegar Red Potato Salad
by: Megabeth

8 red potatoes
Organic extra virgin olive oil
Champagne vinegar
Sea salt and fresh pepper
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh flat leaf parsley, chopped
1 teaspoon fresh savory, chopped

Bring a large pot of water to a boil. Slice potatoes into quarters and add to water once it is boiling. Add some sea salt and cook for 20 minutes, until soft.

Once cooked, drain potatoes and put into a large bowl. Drizzle olive oil until potatoes are lightly coated. Then, drizzle vinegar into potatoes. Stir to coat. Add herbs, sea salt and pepper and mix well.


Grammy’s Salad Dressing

June 16, 2008 By: Megabeth Category: Salads

With the delivery of butter lettuce in this week’s CSA delivery, it was a natural choice to make homemade salad dressing. This is my Grammy’s Salad Dressing…it’s quick and easy to make.

Grammy’s Salad Dressing
From my mother’s recipe box

2/3 cup oil (I used olive oil)
1/3 cup vinegar (I used balsalmic vinegar and added a bit more to make it more “vinegary”)
1/4 teaspoon dried mustard
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoongarlic power
1/4 teaspoon basil
1/8 teaspoon oregano
3 tablespoons lemon juice

Place all ingredient in jar and shake well.


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