One of my favorite salads any time of year is a specialty found both in Eastern Europe and the Mediterranean, a salad of cooked roots with a vinaigrette dressing. This one has potato, carrot, turnip and beets, cut into small cubes and blanched. If using red beets, cook them separately from the other vegetables so the colors don’t run. Make a vinaigrette with grey poupon mustard, white balsamic and olive oil, and add finely chopped green onion and dill. Top with chopped egg and smoked fish (sardines or herring). Can be served any time of year!
Now that you’ve got your favorite greens from Dan’s Produce of Alameda, don’t ruin them with bottled salad dressing. Let your salad make a statement at your next potluck:
Melt ¼ cup sugar in a non-stick pan; don’t stir, wait until sugar is melted. Add 1 cup of red wine. This will cause a great commotion in the pan. The sugar will turn solid, then dissolve. Turn down to simmer, add fresh herbs (e.g. thyme or rosemary) and smashed clove of garlic. Simmer for a few minutes to evaporate some of the liquid, then turn off heat and allow to cool. Season to taste with balsamic vinegar and olive oil.