Salad Dressing Henri Chazaud

                              Salad Dressing ~ Henri Chazaud, Grad. CIA

This dressing was the hit when served at the annual "Over 80's Luncheon at San Rafael Catholic Church  2/2018

1/4 cup white wine vinegar
1/4 cup white champagne vinegar
1/2 cup olive oil
2 tsp. sugar
1 diced small shallot
1 tsp. Dijon mustard
Salt and Pepper to taste.

Blend in blender.

Grapefruit And Avocado Salad With Poppyseed Dressing

GRAPEFRUIT AND AVOCADO SALAD 

WITH POPPY SEED DRESSING

Ingredients:
Dressing:
1/4 cup white wine or champagne vinegar 
1/4 cup sugar
2 T. minced shallots
1/2 tsp. salt
1/2 tsp. dry mustard
2 tsp. mayonnaise
1/2 cup grapeseed or other vegetable oil 
1 T. poppy seeds
Salad:

Serves 8.

1 large head or 2 small heads Bibb lettuce, torn into bite size pieces 
4 ruby red grapefruit, peeled and cut into segments, well drained
1 bunch green onions, thinly sliced
3 avocados, peeled, sliced and rinsed in cold water
8 oz. coarsely shredded Emmentaler cheese (optional)

*

Directions:

1. For the dressing, whisk the vinegar and sugar together in a medium bowl. Whisk in the shallots, salt, dry mustard and mayonnaise. Slowly whisk in the oil; stir in the poppy seeds. Cover and refrigerate up to a week; whisk well before using.

2. For salad, place greens in a large bowl. Add the grapefruit segments, green onions, avocados and cheese. Just before serving, add enough dressing to coat the salad well. Divide among serving plates to serve.

Tzatziki Sauce

Tzatziki Sauce

Ingredients:
1 pound (1 pint) plain yogurt (whole milk or
   low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or 
   white wine vinegar
2 tablespoons freshly squeezed lemon juice
    (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

*

Directions:
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. 

You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Beet Salad With Walnut Oil Vinagrette

Our daughter Mary living in Milan sent me this recipe which is on our dinner menu today. Please note my addendum.

Beet Salad With Walnut Oil Vinaigrette

Ingredients:

1/2 cup walnut halves

1 pound small-medium beets (I used golden beets)

1 Tablespoon canola oil OR olive oil

2 fresh thyme sprigs

1 bay leaf

Salt

Fresh ground black pepper

1/2 cup water

1 teaspoon caraway seeds

1/4 cup + 2 teaspoons champagne vinegar

1 Tablespoon + 2 teaspoons sugar to taste

6 Tablespoons walnut oil

4 cups Watercress

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Directions:

Preheat oven to 375. Place walnut halves on baking sheet and heat until fragrant about 8 minutes. Remove from oven to cool.

***

Increase oven to 425 degrees. Place scrubbed beets in an oven proof bowl. Toss with canola or olive oil, 2 fresh thyme sprigs, 1 bay leaf, salt, and freshly ground pepper. Bake for 1 hour or until tender to the pinch.

***

Bring 1/2 cup water to a boil and add caraway seed. Remove from heat, add champagne vinegar, sugar, and walnut oil. Pour over the cooked diced beets in a bowl to marinate for at least 1 hour.

***

Arrange watercress on plate. With a slotted spoon,remove the marinated diced beets and arrange on top of watercress. Add a little marinade for the dressing and garnish with a sprinkling of the chopped toasted walnuts.

*****

Addendum:

It is my opinion that wa$nut oil is not necessary and olive oil would taste just as great. I was unable to locate watercress. I substituted Romaine lettuce. Also I would wrap the beets in foil and roast them as the method this recipe calls took much longer and the end result was a beet that was not as moist.