Salads

Basic Vinaigrette w/ Green Herb Salad P | VEG | V | GF
Mix a variety of lettuces with whole herb leaves including basil, mint, tarragon, oregano, cress, and parsley. A fresh green salad is a perfect start or accompaniment to any meal, from simple soup and sandwich to a multi-course feast.
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Ingredients
3 TBSP oil
1 to 2 TBSP acid
Salt & pepper

This list is the basic ratio for oil to acid. To make more dressing, multiply the ingredients.
For acids don’t forget about citrus, including grapefruit juice.
Add a dab of any type of mustard.
For a little sweetness, add a squirt of agave, honey or maple syrup.
Add finely chopped onion, garlic, shallot or citrus zest.

Directions
You can use a whisk and a bowl or shake your dressing in a small jar.

Add all ingredients except oil to a large bowl.
Drizzle the oil in slowly, while whisking briskly, until dressing comes together as an emulsion.

Keeps for 2 weeks in refrigerator.

Pepper Salad P | VEG | V | GF
Serves 6 to 10, depending on the rest of the menu
You can use any combination of colored peppers for this salad. I don’t like green ones, but use them if you like. Note that this recipe doesn’t call for salt; the capers and olives are salty enough.
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Ingredients3 bell peppers – red, orange, & yellow
¼ C pitted kalamata olives, roughly chopped
1 TBSP capers
1 TBSP balsamic vinegar
3 TBSP extra virgin olive oil
Freshly ground black pepper
Directions

Cut peppers into very thin strips – about ¼ inch.
In a large bowl, toss everything together.

Note: To pit olives, place them in a plastic bag. Roll with the heel of your hand, applying enough pressure to break olives and release pits.
This salad is best made a day ahead.