One of my first posts was dedicated to vinaigrettes.  It walked through a guide on how you can freestyle vinaigrettes once you understand the relationship between the ingredients and what role each ingredient plays (i.e. acid, emulsifier, fat, etc.).  In that guide, I provided balsamic vinaigrette to pair with steak, delicata, and goat cheese and called it Modena because of the use of balsamic vinegar.  Anthony Bourdain opened the world of balsamic vinegars to me through one of his episodes of No Reservations in the Emilia-Romagna region of Italy.  If you haven’t seen this and have any remote inkling toward the craft of food, bread, wine, etc. you should go watch it.  It will blow your mind.  In Modena, a city in the Emilia-Romagna region of Italy, balsamic vinegar is treated with as much (maybe more) respect and dedication to craft as wine is in some of the top wine growing regions around the world.  They age balsamic vinegars for 25 years in wood barrels.  There’s a viscosity that comes with a true, pure, aged balsamic vinegar that we don’t get in your run of the mill balsamic, and it isn’t a balsamic glaze created by adding sugar and reducing.  Although the glazes are delicious, this is not that.  They take it so far, that it’s common practice among the producers of these vinegars to start the aging process on a new barrel of vinegar when a baby is born so that they can serve the balsamic at their wedding.  Unbelievable.  Balsamic is an heirloom in Modena.  One day, I will save up my pennies and splurge on a top shelf balsamic.  It’ll be worth every penny after watching the time and effort these purveyors put into their vinegars.

Balsamic is a vinegar to explore.  There are so many things that can be done with it to enhance and build incredible flavor, especially in red meat and vegetables.  I’m inspired to explore what is possible.

This salad is a wonderful combination of truly Fall flavors.  Delicata squash is my absolute favorite.  You can eat the skin on it, which makes it more beautiful to prepare and plate in addition to making it easier to prepare.  It’s small, and in a shape that you can slice into a reasonable size.  And the combination of the structure that the skin provides and the reasonable size and shape of slicing, set it apart from the uniform color and lack of structure that other squashes have when serving in a salad or as a side.  Roasted hazelnuts and a taste of Fall flavor, and the steak and balsamic lend themselves to the heavier flavors of Fall and Winter in comparison to a lemon or champagne vinegar-based salad that is closer representation of Summer.  So, here’s to a Fall salad in the Summer salad series!  Apologies in advance as delicata was not available this summer which led me to the acorn as a substitute.  Expect updated pictures on this post before the Fall season is over.

modena steak salad

This is a wonderful, Fall salad finished with a delicious creamy balsamic vinaigrette!

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Ingredients

SALAD

• Head of romaine, or other hearty greens
• Steak of choice, grilled and sliced thin (or served whole on the side, see note)
• Delicata squash
• Crumbled blue cheese
• 1/2 cup hazelnuts

VINAIGRETTE

• 4 TSP honey
• 2 TSP Dijon
• 2-3 TSP plain yogurt (Greek works best)
• 1/2 cup olive oil
• 1 clove garlic, minced
• fresh thyme
• salt and pepper

Instructions

Preheat oven to 425F. Slice delicata squash into 1/4" rings. Remove the inner pith of the squash while maintaining the circular rings of the squash. Space out on a parchment lined sheet pan. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until squash is deeply colored and the sugars caramelize. Set aside.

Turn oven down to 350F. Toss hazelnuts in some olive oil and honey. Season with salt and pepper. Roast for 10-15 minutes, flipping part way through, until nuts are nicely browned. Set aside.

In a pint-sized jar or small mixing bowl, combine the honey, Dijon, and yogurt. Mix well with a whisk or fork. Slowly add the olive oil, emulsifying as you combine. Add the garlic, thyme, salt and pepper to taste. Set aside.

Build the salad on plates, starting with the lettuce, squash, steak, and then topping with blue cheese, hazelnuts, and drizzling with the balsamic.

Notes

Inspired by: Anthony Bourdain's "No Reservations" Emilia-Romagnia episode

Steak: Hanger, Bavette, Sirloin, Filet are all great choices

Week 3 of the summer salad series brings us a Tuscan bread salad.  Although you can make this anytime of year, this salad shines when basil, tomatoes, and romaine are in season in the local produce stands or your home garden.  This recipe was inspired by Tom Douglas who has a very similar recipe. I’ve made some adaptations and added grilled chicken because I want my salad to be a meal on these hot summer nights.  I love this recipe because it has grilled crusty bread cut up into cubes and tossed with the salad, and it has heaps of basil, tomatoes, fresh mozzarella and parmesan – all the best of the taste of Italian summers!

Yield: 4 Servings

Tuscan Bread Salad

This is a wonderful salad to enjoy any time of year, but especially during the peak of summer when romaine, basil, and tomatoes are locally available at the peak of freshness!

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Ingredients

VINAIGRETTE

• 4 TBSP red wine vinegar
• 2 TSP Dijon mustard
• 2 TSP shallots, minced
• 1 TSP fresh thyme, chopped
• 1 TSP garlic, minced
• 2/3 cup olive oil
• 2-4 TBSP honey
• salt & freshly ground pepper to taste

SALAD

• 2 LBS of grilled chicken thighs or breasts seasoned with salt and pepper
• 4 slices rustic bread, cut thick
• olive oil
• 24 oil-cured black olives
• 1/2 pint cherry tomatoes, cut in half
• 6 oz. fresh mozzarella, cubed
• 2 small or 1 large head of romaine, sliced
• 1/2 cup fresh basil
• 1/3 cup grated parmesan
• 1/4 cup pine nuts, toasted
• 4 lemon wedges
• freshly ground black pepper

Instructions

First, make the vinaigrette by combining all ingredients except the olive oil in a mixing bowl. Slowly whisk in the olive oil until the dressing emulsifies. Set aside.

Grill the chicken and set aside. Next, brush both sides of the bread with olive oil and grill until golden and nicely marked by the grill. Cut the bread into bite sized cubes and place in a large mixing bowl with olives, tomatoes, mozzarella, and romaine. Toss basil leaves into the bowl. Pour the vinaigrette over the salad, toss and divide among four plates. Top with grilled chicken, grated parmesan, toasted pine nuts, a lemon wedge and freshly ground pepper.

Notes

Inspired by: Tom Douglas

Week 2 of this salad series brings us the taco salad.  Taco salads are a staple and it seems like there a million variations.  And I must admit – they’re all good.  I haven’t had a bad taco salad.  Some of the things I like in a taco salad that take it up a level for me are cotija cheese and a vinaigrette dressing.  I love the creamy saltiness of cotija cheese.  It adds a flavor that contrasts so well with the meat and acid you add to the salad.  And while I do love all the sour cream, guacamole, pico de gallo additions, I also love a good tangy vinaigrette on top.  One of my favorite salads is Chipotle’s.  They inspired the vinaigrette that I now love to add to my taco salads at home.  This is a variation of a taco salad you don’t see often – give it a try and let me know what you think!

Yield: 4 servings

Taco Salad

This variation of a taco salad is like a street taco on a salad with a vinaigrette dressing. Simple, delicious, and satisfying!

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Ingredients

SALAD

• salad greens of choice (see note), enough to make 4 dinner salads
• sour cream (optional)
• avocado or guacamole (optional)
• salsa or pico de gallo of choice (optional)
• tortilla chips (optional)
• cojita cheese
• grilled corn, cut from cob (optional)
• cilantro
• 1.5-2 LBS ground beef or meat of choice, cooked and seasoned with taco seasoning spices

VINAIGRETTE

• 6 TBSP red wine vinegar
• 3 TBSP honey
• 3/4 cup olive oil
• 3 TBSP dried oregano, rubbed between hands into fine pieces
• 2 TSP salt
• 1/2 TSP black pepper
• 2 TBSP chili powder
• 2 TSP tomato paste
• 1 garlic clove, minced

Instructions

First make the vinaigrette by combining all ingredients in a mixing bowl or jar and whisking together or shaking to combine. Set aside.

Next, prepare all of your salad greens and garnishes into separate bowls for serving. Then prepare your taco meat.

When ready to serve, build your salad and drizzle with vinaigrette. Enjoy!

Notes

Salad greens: I usually use romaine for a taco salad because it's hearty and can hold up to warm taco meat. That said, this is also good with just about any salad mix or salad greens available.

Inspired by: Chipotle