The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving

you’ll need…

3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil

let’s get to it…

Place all ingredients in a blender and pulse until thoroughly blended.

Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g

make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.

Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!

Kale Pesto

prep: 15 minutes

makes about 2 cups 

you’ll need:

½ cup sunflower seeds, shells removed
2 garlic cloves, unpeeled
2 cups Lacinato (aka dinosaur) kale leaves, ribs removed and cut into ¼-inch ribbons
1 cup fresh basil
¾ cup Parmesan cheese
⅓ cup extra-virgin olive oil
salt and pepper to taste

let’s get to it…
Toast the sunflower seeds in a heavy skillet over medium heat, stirring often, for 3 to 5 minutes or until golden. Remove from pan and set aside. Add the garlic to the skillet and toast over medium heat for 5 to 7 minutes or until fragrant. Peel garlic and chop when cool.
Place sunflower seeds, garlic, kale, basil and cheese in a food processor. Pulse 15 to 20 times, using a rubber spatula to scrape sides.
Slowly add olive oil with processor running until blended. Add salt and pepper to taste. Store in an air-tight container.

make-ahead: Spoon the pesto into ice-cube trays; freeze. When frozen, pop out cubes and store in a gallon-size Ziploc® brand storage bag for up to one month.

Iceberg Wedge Salad with Green Goddess Dressing

prep: 15 minutes
makes: 2¼ cups Dressing (serving size: 2 tablespoons)

for the Green Goddess Dressing you’ll need…
1 cup mayonnaise
1 cup sour cream
1 small shallot (about 1 tablespoon)
¼ cup fresh lemon juice
2 cloves garlic
3 anchovies
1 teaspoon freshly ground pepper
½ cup chopped parsley
¼ cup chopped tarragon
3 tablespoons chopped chives
1 teaspoon kosher salt (more or less to taste)
for the Wedge Salad you’ll need…
1 head iceberg lettuce (1 head for 4 people)
½ red onion, cut into thin slices
4 strips cooked bacon, chopped

let’s get to it…
Blend the mayonnaise, sour cream, shallot, lemon juice, garlic, anchovies and ground pepper until smooth in a blender or food processor.

Add the parsley, tarragon, chives and salt. Pulse until just blended so the dressing will have texture. (You can also blend until completely smooth if you prefer). Refrigerate until needed.

Remove outer leaves of lettuce. Core the lettuce by rapping the core hard on the counter top. Stick your fingers in to pull out the core so there’s a hole in the bottom of the lettuce.

Place the lettuce hole-side up in a colander and run water into core hole and gently between the leaves (you’ll want to keep the head of lettuce as tightly packed as possible). Turn over lettuce; hold it in both hands (lovingly) and give it a good shake and drain.

Place cored iceberg lettuce on a cutting board, core side down. Carefully slice into 4 wedges and place on plates. Garnish the plate with a few onion slices and chopped bacon.

Spoon a few tablespoons Green Goddess dressing over each wedge. Serve immediately.