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This pasta features our oregano olive oil for a distinctive Mediterranean flair. Served warm with its tangy dressing, it's perfect for any light meal. Served warm or cold, this salad can be a side dish especially without the sausage or tofu.
Read MoreStart with tart sweet apples, crunchy carrots, colorful cabbage and chewy golden raisins. Then add creamy apple cinnamon dressing to make a perfect side for Fall and Winter plating.
But it’s commonly said, “what’s the apple without the cheese, it’s like a kiss without a squeeze”! So we added some grated sharp cheddar and that make this recipe complete.
Place the following into a salad bowl.
2-3 large carrots grated
1 large crispy apple thinly sliced
1/4 small purple cabbage thinly sliced
1/2 cup golden raisins
1 cup grated sharp cheddar cheese
Whisk the following together until creaming to make a dressing.
1/3 cup Apple Cinnamon Balsamic Vinegar
1/3 cup EVOO
1/3 cup olive oil mayonnaise to make a dressing.
Pour dressing on salad ingredients and toss thoroughly to combine ingredients and dressing. Can be served immediately or kept cold and served later.
A tangy vinaigrette using infused olive oil is the perfect topping for a crunch potato salad with hard boiled egg, crisp cucumber, and capers.
Read MoreWine vinegars are the basis for a classic vinaigrette dressing. You can start with the basic recipe and then add variation to make it your own.
The basic ingredients are:
1 part enfuso champagne white wine vinegar or Lambrusco red wine vinegar. .
3 parts extra virgin olive olive oil
2 Tablespoons Dijan style mustard
salt and pepper taste (For salt I use kosher flake salt because it dissolves quickly. For pepper, I like to grind a multi-pepper blend (mine is black, pink, and green peppercorns.
I like to make mine in a mason jar. I measure it all into the jar and then just shake it up vigorously until the oil and vinegar start to emulsify. I also reshake before each use.
To add variation from there, here are some suggestions:
Fresh Goodies: If you know that you will be using the dressing quickly, you can add fresh herbs and vegetables like diced scallion, garlic, parsley, or basil. Fresh herbs will shorten the shelf life so I will make a batch I can use quickly or put the leftover in the fridge, knowing that it will harden and will have to come to room temp for reuse.
Shelf Stable Goodies: If you want to make a large batch to keep handy on the counter for use over several weeks, you can safely add dried herbs. Try dried herbes de provence, oregano, onion powder, granulated garlic, coriander, sage or cumin. The herbs you add can change the direction of the food style so think of salad style you are targeting and match the flavors appropriately. For example, I love a tart herbacious vinaigrette on a cold green been and potato salad. The herbes de provence work well here. In chilled steamed veggies like carrots and cauliflower, a little cumin or even curry seasoning works very well.
A Little Heat: You can add a little heat by mixing in some wasabi powder, a few dashes of tobasco, chili powder or dried chili flakes. These variations are great on greens with seared Ahi or a tortilla salad with beans, sharp cheese and cilantro.
A Little Sweet: Classic vinaigrette is very tart. To balance the acid, try a few tablespoons of artisanal honey (I love buckwheat or avocado) or some naturally sweet enfuso balsamic vinegar. This approach is especially good on delicate greens like butter lettuce, or red and green leaf.
Fresh greens tossed in a tangy tart vinaigrette do not need much adornment. The simplicity is the perfection.
Though you can certainly add goodies (tomato, avocado, nuts, cheese …) to your salad, every once in a while try the simple approach. We suggest a farmers market to find the freshest greens. You can often find some creative pre-mixes or go with a classic, spicy arugula. The fresher the greens, the better your simple salad will be.
This satisfying palate cleanser is the best complement on your plate in both color and taste to other rich dishes like hearty meats with sauces, pasta dishes, baked fish, etc.
Being part bunny rabbit, I can never get enough green stuff, and having a classic vinaigrette handy on the counter makes it so easy.
Layered salads are so pretty, You can display them layered and then toss them just before serving. We used red (strawberry), white (navy beans and roasted corn) and blue (blueberries) for a patriotic dish.
Read MoreTangy sweet pineapple, raw sweet corn and crunchy sugar snap peas take a traditional slaw to the next level. A great side for anything from the grill.
Read MoreLight salads are just the ticket during the "dog days of summer". Easy ingredients with minimal preparation lets you focus on outdoor time relative to kitchen time. The trick for this salad is to eat your veggies raw; they are great just as they are.
Read MoreCutting your veggies into thin stalks julien style will ensure they roast evenly for a tender result perfect for salads. Adding spicy greens to the roasted veggies will freshen them up. A creamy balsamic dressing is the perfect finish.
Read MoreThis salad or side dish is so full of good stuff; roasted colorful tubors and cruciferous brussies and healthy tree nuts... wow!
Read MoreEgg salad is not something I do very often, and every time I do I say, why don’t I do that more often? It is comfort food that is so easy and feels like I am snacking on a party appetizer while I am actually getting a satisfying meal.
Read MoreNothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the backyard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.
Read MorePersimmons and Pomegranates!
The farmers market is full of these wonderful fall fruits; use them to make salad bursting with color.
This recipe came from an enfuso fan. I never get tired of “fig on fig” recipes.
Read MoreOur customers are so smart. Mita suggested blending ground turkey with our Fajita Lime Dipping Oil.
She was so right! Perfect for lettuce cups or taco style southwestern salad.
We love to bring out the orange in our orange guava balsamic vinegar by pairing it with blood orange olive oil. The sweet citrus result calls for spicy greens and tart cheese. No need to add guava to the salad, there is plenty of guava flavor in the dressing!
Read MoreCrunchy cucumbers, sweet tomatoes, tangy onion, sharp cheese, olive oil & balsamic. Need more be said?
Read MoreFor a rich and tangy vinaigrette, use a little thick and sweet white balsamic vinegar along with a sharper wine vinegar.
Read MoreThis simple and light but elegant salad is a wonderful complement to a hearty meal.
We use the fresh fruit to complement our fruity white balsamic vinegar flavors. The light color of the balsamic is attractive on the salad and does not overpower the fresh fruit.
Read MoreThis salad is chock full of gut feeding goodies!
Bitter greens are on the top of the list for great pre-biotics. The problem with bitter greens is ... they are BITTER. So adding rich nuts, dried fruits and tossing in a warm raspberry basil dressing to slightly wilt the leaves will take care of that.
Read MoreWe have made a similar recipe with kale, but have recently fallen in love with the tangy flavor of Italian parsley and thanks to a great farmer friend who grows it organically and profusely, we can happily integrate it into more recipes.
Read More
