Cucumber, Tomato, and Feta Salad with Vinaigrette

This recipe has it all.  It's crisp, cool, and refreshing.  It's ridiculously easy.  And it's really nutritious.  Enjoy!

Recipe for Cucumber, Tomato, and Feta Salad with Vinaigrette

Salad
2 cucumbers
2 cups cherry tomatoes
1 package of feta cheese, 6 to 8 ounces
1/4 red onion

Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons Italian seasoning (I like Penzey's pasta sprinkle)
salt and pepper to taste

Using a vegetable peeler, remove 4 strips of peel from the length of each cucumber (giving a striped appearance).  Trim away the ends, cut each cucumber in half diagonally, and scoop out all the seeds.  Thinly slice the cleaned cucumbers.

Put the sliced cucumbers in a colander set over a bowl.  Sprinkle with a couple pinches of salt and shake the collander.  This will help to draw extra moisture out of the cucumber.  Give the collander a shake now and again to disperse the salt evenly over the cucumber.

Cut the cherry tomatoes in half.

Cut the feta into small dice.

Very finely dice the red onion.  Rinse the onion in a collander to remove some of its pungency.

To make the vinaigrette, mix the red wine vinegar, Dijon mustard, Italian seasoning, freshly ground pepper, and salt (go easy on the salt until you taste the finished salad, since you've already sprinkled salt over the cucumber).  Drizzle in the extra virgin olive oil while wisking to make a nice emulsified vinaigrette.

Combine the sliced cucumbers, cherry tomato halves, diced feta, and diced onion in a salad bowl.  Drizzle some of the vinaigrette over the salad (you may have extra vinaigrette left over that you can dress another salad with).  Taste the salad and add extra salt if necessary.

Ensalada De Nochebuena (Mexican Christmas Eve Salad)

Forgot the camera, so here's an iPhone pic of this yummy salad.

In many Latin American countries, the most festive Christmas celebrations occur on Nochebuena, or Christmas Eve (literally "Good Night").  Ensalada de Nochebuena is a traditional Mexican Christmas Eve salad.  It's a great mixture of colors, flavors, and textures for Christmas Eve or any festive meal.

For The Dressing:
1/4 cup mayonnaise
1/4 cup Mexican or Salvadorean crema (you can substitute sour cream if crema isn't available)
1/4 cup honey
3 tablespoons apple cider vinegar
Juice of one lime
3 teaspoons chili powder
2 cloves of garlic, pressed
Pinch of salt

Mix well, taste, and adjust seasonings to your taste.  This recipe will yield enough dressing to dress a Nochebuena salad and have some left over to dress another fruit salad.

For The Salad:
1/4 to 1/2 cup chopped fresh cilantro (to taste)
1/4 cup roasted salted peanuts, chopped
Seeds of one pomegranate
Salad greens for presentation (optional)

And use any combination of the following ingredients, according to your taste:
2 tangerines or oranges, peeled, segmented, deseeded, and cut into bite-size pieces
1 medium jicama, peeled and julienned
20 oz. can of pineapple tidbits or chunks
2 bananas, sliced
2 medium-size cooked beets, peeled, cut in half, and sliced into "half moons"
2 small apples, cored and chopped
6-8 radishes, sliced thin

Toss together your choice of salad ingredients with the chopped cilantro.  Drizzle enough dressing onto salad to lightly coat and mix well.  If desired, line serving platter with salad greens.  Spoon salad onto platter.  Sprinkle with chopped peanuts and pomegranate seeds and serve.

Nuoc Cham Vinaigrette

Cooking is my creative outlet. I love to read cookbooks, cooking blogs, and watch cooking shows to learn techniques and find inspiration. The Love Of My Life and I get to talking about some of our favorite foods and ingredients and come up with some really fun recipe ideas when we say "What if …"

We both love the quintessential Vietnamese dipping sauce, Nuoc Cham. In fact, I love it so much that I'm always trying to figure out what else I can do with it besides using it for dipping Vietnamese rice paper rolls.

So I had some shredded green papaya from one of our local Asian markets and wanted to use it as the base for an Asian-style salad to serve alongside Beef "Carpaccio" Imperial Rolls http://kearbyskitchen.blogspot.com/2009/10/beef-carpaccio-imperial-rolls.html

I was thinking, wouldn't Nuoc Cham make a fabulous salad dressing?

This salad is ridiculously easy to prepare and ridiculously good! Choose any of the following ingredients that you like or have on hand and combine proportions to your taste.

Green papaya, shredded
Carrots, shredded or grated
Jicama, julienned
Cabbage, shredded
Snow peas, julienned
Soy bean or mung bean sprouts
Red bell pepper, julienned

For the dressing, prepare Nuoc Cham. I use the following fabulous recipe from Viet World Kitchen. Adjust to taste. Don't be afraid of the fish sauce. Your sauce/salad dressing won't taste fishy. It's a wonderful umami ingredient that gives a great depth of flavor and enhances the other flavors, similar to using soy sauce or Worcestershire sauce. To the Nuoc Cham add about 1/4 cup of sesame oil, more or less to taste. Whisk together and pour over salad.

http://vietworldkitchen.typepad.com/blog/2008/11/basic-vietnamese-dipping-sauce-nuoc-cham.html

Basic Dipping Sauce (Nuoc Cham)

Makes ¾ cup

3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce

Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and ask yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.

2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.

Finally Made Homemade Croutons For Caesar Salad!

As posted earlier, I've been making the wonderful Martha Stewart Classic Caesar Salad recipe for years now, and everyone loves it. Yeah, yeah, I know. Say what you want about Martha, but for me Martha Stewart is a guilty pleasure. I love her craft ideas, her homekeeping ideas, and her recipes (which always come out beautifully for me without fail). Here's the recipe for Caesar salad: http://www.marthastewart.com/recipe/classic-caesar-salad I've always cheated and used store-bought croutons instead of making them myself. Well, I've seen the light!

Hubby and I made Caesar salad for a party a week ago and decided to make homemade croutons. We have a dehydrator that we use for this type of application. If you don't have a dehydrator then follow the normal instructions in the recipe.

Ingredients
loaf of French or Italian bread
butter
olive oil
garlic cloves
Kosher salt

Slice the bread into approximately 1/2 inch slices. You can neatly cut each slice into crouton-sized pieces or even tear each slice by hand into rustic croutons. Spread the croutons on the trays of the dehydrator and let them dehydrate overnight.

In a 10" or 12" skillet on medium to medium-high heat, melt 2 tablespoons butter, add 1-2 tablespoons olive oil, 1 or 2 cloves of garlic pressed through a garlic press, and a generous pinch of Kosher salt. Add some of your about-to-be croutons to the skillet, being careful not to overcrowd the pan. Saute and keep turning the croutons for a couple of minutes so they get lightly coated all over with the butter mixture. Repeat until all croutons are prepared.

Some bread crumbs and some toasted garlic will be left in the skillet after each batch. Use a spatula to scrape all that tasty stuff out of the skillet and onto your croutons. It's yummy!!!